Growing consumer demand for preservative-free foods has increased interest in natural antimicrobials as alternatives to synthetic preservatives. Lactic acid bacteria (LAB) with antimicrobial properties represent a promising resource for the food industry, with buffalo milk emerging as a valuable source. In this study, one hundred strains, identified using MALDI-TOF-MS, were assessed for antibiotic susceptibility and haemolytic activity. Cell-free supernatants (CFS) were tested against major foodborne pathogens using the agar-well diffusion method, showing antimicrobial activity against all targets, with Listeria monocytogenes being the most sensitive. Proteinase K treatment and pH neutralization suggested the possible presence of bacteriocin-like compounds in four CFS, confirmed by genome sequencing of Lactiplantibacillus plantarum LC44 (Pediocin_PA and a bacteriocin immunity protein). The strain lacked transferable antibiotic resistance genes and haemolytic activity. Findings highlight that LAB from buffalo milk may represent promising candidates as natural bio-preservatives, with potential applications in improving food safety and extending shelf life.

Purification represents a critical post-harvest step in ensuring the suitability and the safety of bivalve molluscs intended for human consumption, as it enables reducing the microbial load potentially accumulated during harvesting. In this study, the effectiveness of a flow-through purification system in reducing concentrations of Escherichia coli was evaluated in five commercially relevant bivalve species: Mytilus galloprovincialis, Magallana gigas, Ruditapes philippinarum, Chamelea gallina, and Callista chione. A standardized contamination protocol was first developed to account for species-specific bioaccumulation kinetics, as short-term exposure experiments revealed marked variability in the uptake of E. coli. Using linear modelling and inverse prediction approaches, the contamination conditions required to obtain target bacterial loads in bivalves were estimated, allowing the achievement of concentration levels representative of Class B and Class C areas. Following this, a standardized experimental design was used to monitor species-specific microbiological clearance over 48 h of purification. Both log-linear regression and one-phase decay modelling were applied to describe microbial decline, enabling robust characterization of purification kinetics. Magallana gigas and Callista chione consistently showed the most rapid decreases in bacterial load (18 h of depuration to achieve safe levels under Class B conditions), whereas Chamelea gallina exhibited significantly slower purification. Overall, data indicate that applying uniform purification durations may lead to suboptimal or excessive treatments, depending on the species and initial contamination levels. Therefore, a shift towards species-specific purification strategies is warranted to ensure both food safety and environmental-economic sustainability, particularly when using flow-through purification systems, which offer significant operational advantages under appropriate physicochemical conditions.

Thawing is a critical step in cephalopod processing, as it affects physicochemical parameters, microbial stability, and overall product quality. Current European and national guidelines recommend consuming or processing thawed cephalopods within 24 hours, a restriction that often results in substantial food waste. This study evaluated the impact of two thawing methods - rapid water-immersion thawing and slow refrigerated thawing - on the quality of Octopus vulgaris and Illex argentinus over 48 hours of refrigerated storage. A total of 12 animals (6 per species) were thawed using either method (3 rapidly thawed and 3 slowly thawed per species), and sensory quality (organoleptic examination and electronic nose), pH, thiobarbituric acid reactive substances, total volatile basic nitrogen, trimethylamine, color, and microbiological indices (mesophilic counts, coagulase-positive staphylococci, Enterobacteriaceae, and coliforms) were analyzed at T0 (day of thawing), T1 (24 hours post-thawing), and T2 (48 hours post-thawing). The results indicate that rapid thawing more effectively preserved the chemical and sensory characteristics of I. argentinus compared to O. vulgaris up to 48 hours post-thawing, whereas slow thawing better preserved the microbiological quality of both species over the same period. Rapid thawing also maintained microbiological parameters within acceptable limits, suggesting that the trends observed beyond the currently recommended 24 hours after thawing may offer useful information for future studies aimed at better defining post-thaw shelf life evolution in cephalopods thawed with different methods.

Phospholipids (PLs) are a group of biomolecules found in the milk fat globule membranes (MFGMs). Recently, MFGM phospholipids have attracted increasing amounts of attention due to their unique composition, stability, and potential health benefits, including protective effects against Alzheimer’s disease, hypercholesterolemia, and certain types of cancer. Although buffalo milk is the second most commonly produced milk and has high nutritional value, few studies have focused on the properties of buffalo MFGM. This study investigates the PLs composition of buffalo milk and related dairy by-products (whey and buttermilk). Milk and whey were collected from two dairy farms (A—small and B—big) to produce mozzarella buffalo cheese (high-pasteurization milk for GDO production and low for local); while buttermilk was obtained from a butter-making farm. Phospholipids were purified by a solid-phase extraction method and then identified by high-performance liquid chromatography with an evaporative light-scattering detector (HPLC/ELSD). Five classes of phospholipids [phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylserine (PS), and sphingomyelin (SM)] were identified. The thermal process of milk did not significantly affect the PLs milk. However, local whey showed a higher concentration of total PLs than GDO, which was mainly represented by PE followed by PC content. Farm A exhibited higher PL content than B, particularly with a greater concentration of SM. Buttermilk showed the lowest PLs content. These findings offer valuable insights for the dairy industry and related applications, contributing to the valorization of buffalo dairy products.

This study aims to evaluate the effects of mandarin peel (Citrus reticulata L.), oregano (Origanum vulgare), and common lambsquarter (Chenopodium album) powders as natural additives on the shelf lives of artisanal Bologna-type sausages by comparing them with a chemically preserved control formulation. In this regard, four mortadella formulations (MTS1, MTS2, MTS3, and MTC) were produced and analyzed for physicochemical, microbiological, rheological, and sensory properties at days 1 (T0), 15 (T1), 25 (T2), and 30 (T3) after vacuum packaging. The results highlighted greater performances in the experimental samples MTS2 (made with common lambsquarters) and MTS3 (made with oregano), particularly in microbiological stability and antioxidant activity, which were similar to those of the control sample (MTC), with TBAR values extremely low, even at the end of the storage for both MTS2 (0.65 mg MDA/kg) and MTS3 (1.11 mg MDA/kg), reflecting effective lipid oxidation control. The sensory analysis further revealed oregano-containing mortadella (MTS3) as the most preferred sample for appearance and taste. These findings suggest that natural additives, like oregano or lambsquarter powders, could replace or complement nitrites in Bologna-type sausages, ensuring product quality, safety, and shelf life while meeting consumer demand for clean-label and chemical-additive-free products. Further research could optimize these formulations to support commercial applications.

Microbial resistance to conventional biocides is closely linked to the more complex problem of antibiotic resistance. Therefore, the development of novel and highly antimicrobial effective disinfectants is encouraged. Due to their broad spectrum of action and low toxicity, Argirium Silver Ultra Nano Clusters (Argirium SUNc®), a new generation of silver nanoparticles, could be one of them. In this regard, the aim of the present work was to evaluate their biocidal properties in two different formulations against the hygiene indicator microorganisms potentially present in three different Italian food industries and to compare them with the chemical disinfectant most commonly used by operators for routine cleaning. Therefore, a series of microbiological swabs on different foodstuff contact surfaces were performed before and after the application of the solutions at each food company. The data showed that this novel nanomaterial was effective against all the parameters analyzed, being able to inhibit or reduce the growth of the tested microorganisms. Furthermore, in most cases, the two sanitizing solutions tested had a greater inhibitory power than the conventional disinfectant. For this reason, Argirium SUNc® has great potential to be used in the near future as a new-generation disinfectant, an alternative to conventional disinfectants that promote the spread of antibiotic resistance.

Goat meat represents a valuable source of high-quality protein and healthy lipids, although its consumption remains limited in Europe. This study aimed to evaluate the qualitative–quantitative changes in the nutritional, rheological, and sensorial characteristics of meat (Quadriceps femoris and Longissimus thoracis et lumborum muscles) from three different autochthonous goat breeds (Garganica, Derivata di Siria, and Capra di Potenza) and a cosmopolitan, genetically selected one (Saanen), reared in Basilicata (Italy), during a 7-day wet aging process. Forty kids (10 per breed) were slaughtered at 50 ± 3 days, and meat samples were vacuum-aged at 4 ± 1 °C and analyzed at 0, 3, and 7 days. Data showed that genotype was the main factor influencing meat quality, while wet aging mainly improved rheological parameters, particularly in LTL muscles. Notably, Capra di Potenza exhibited the most favorable fatty acid profile, with lower atherogenic (average values of 0.80 in LTL and 0.92 in QF) and thrombogenic (average values of 1.49 in LTL and 1.59 in QF) indices, whereas Derivata di Siria showed the greatest oxidative stability (average values of 0.060 in LTL and 0.036 in QF). Overall, local breeds of kids’ groups produced more tender and aromatic meat than Saanen. These findings highlight the potential of native goat breeds for premium meat production and suggest an effective post-mortem aging technique to enhance their quality, promoting the diffusion of niche products as well as biodiversity preservation.

Toxoplasma gondii, Giardia intestinalis, and Cryptosporidium spp. are common pathogens that contaminate water and food. They can pose serious health risks, especially to vulnerable groups like immunocompromised individuals, pregnant women, young children, and aging people. An all-encompassing approach to minimizing transmission involves identifying effective techniques for detecting, treating, and preventing protozoan parasites. This study confirmed the effectiveness of a Droplet Digital Reverse Transcription Polymerase Chain Reaction (dd RT-PCR) method for quickly and accurately identifying Toxoplasma gondii, Giardia intestinalis, and Cryptosporidium species in honeybees, honey, and pollen by using ISO 17468 and ISO 16140 standard guidelines. The study evaluated honeybee (n = 16), honey (n = 12), and pollen (n = 8) samples collected from various apiaries in Southern Italy between June and September 2023. The results showed that honeybees, honey, and pollen can be considered bioindicators of infections by T. gondii, G. intestinalis, and Cryptosporidium spp. Furthermore, pollen, along with honey to a lesser degree, can serve as significant indicators for evaluating food safety. Therefore, it is essential to monitor their quality and purity due to environmental influences.

Coronaviruses (CoVs), a subfamily of Orthocoronavirinae, are viruses that sometimes present a zoonotic character. Severe Acute Respiratory Syndrome Coronavirus-2 (SARS-CoV-2) is responsible for the recent outbreak of COVID-19, which, since its outbreak in 2019, has caused about 774,593,066 confirmed cases and 7,028,881 deaths. Aereosols are the main route of transmission among people; however, viral droplets can contaminate surfaces and fomites as well as particulate matter (PM) in suspensions of natural and human origin. Honey bees are well known bioindicators of the presence of pollutants and PMs in the environment as they can collect a great variety of substances during their foraging activities. The aim of this study was to evaluate the possible role of honey bees as bioindicators of the prevalence SARS-CoV-2. In this regard, 91 samples of honey bees and 6 of honey were collected from different apiaries of Campania region (Southern Italy) in four time periods from September 2020 to June 2022 and were analyzed with Droplet Digital RT-PCR for SARS-CoV-2 target genes Orf1b and N. The screening revealed the presence of SARS-CoV-2 in 12/91 in honey bee samples and in 2/6 honey samples. These results suggest that honey bees could also be used as indicators of outbreaks of airborne pathogens such as SARS-CoV-2.

Texture of meat is a critical parameter of consumer’s acceptability. In this regard, aging technology has become essential to enhance meat tenderness and flavour. The present study evaluated the effect of dry-aging on the rheological properties of cooked and raw meat (Longissiumus dorsi) using objective instrumental measurements: colorimeter (CIEL*a*b*), texture profile analysis (TPA-test) and Warner Bratzler shear force test (WBSF-test). In this study, a monitored refrigeration device was used for 60 days of dry aging of meat. Physical-chemical analyses were also evaluated on raw meat. The analyses were carried out at 2 (T0), 15 (T1), 30 (T2) and 60 (T3) days post-slaughter. During dry aging, aw values tended to decrease while the pH values increased. The mayor color changes occurred in the first 15 days of dry aging. As regard the texture traits, significant differences were found between the cooked and raw meat mainly due to the effect of temperatures on collagen. The correlation data showed significant positive correlations between WBSF and hardness values. Results showed that aging time and cooking tended to decrease the hardness and shear force implying more tender meat for the consumer.

Foodborne diseases are one of the main issues for human health, and antibacterial packaging plays a major role in food security assurance. Silver ultra nanoparticles (Argirium SUNc) are antimicrobial agents that have a wide spectrum of action, including against pathogenic bacteria and spoilage fungi. The aim of the present study was to evaluate the antibacterial activity of Argirium SUNc on the bacteria most commonly found in food: Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Listeria monocytogenes, and Salmonella typhimurium. In this regard, an in vitro study was carried out by assessing the Argirium SUNc effectiveness on different concentrations of each tested microbial strain and at different time intervals. The data showed that the antimicrobial activity of Argirium SUNc was directly related to the microbial concentration and varied depending on the microbial species. Moreover, a greater effectiveness against Gram-negative bacteria than Gram-positive bacteria was observed. These preliminary results provided important information on the silver nanoparticles spectrum of action, and this is an aspect that appears particularly promising for obtaining a viable alternative to traditional antimicrobials to be used against the pathogens and spoilage agents most commonly found in the food chain, harmful both to health and quality aspects.

Pecorino Bagnolese is a typical Italian cheese made from raw ewe’s milk in province of Avellino (southern Italy). The aim of this study was to evaluate the physicochemical and microbiological parameters during cheese-making and ripening (30, 90 and 180 d). Results showed that the cheese-making and ripening influenced the pH, water activity, moisture, fat content and levels of Enterobacteriaceae. Changes in the fatty acids profile of ripened cheeses compared to milk were observed, suggesting the influence of ripening on the fatty acids profile. Nutritional indices demonstrated positive health attributes. The concentration of malondialdehyde remained consistently low, while free fatty acids showed an increasing trend during ripening. Coagulase-positive staphylococci complied with the legislative threshold value, but colonies of S. aureus were found. Pathogens were not detected. In conclusion, the data collected provided a better characterisation of this traditional cheese and can be used for broadening knowledge of raw ewe’s milk cheeses.

The selection of starter cultures with different technological profiles and suitable microclimatic conditions is among the main tools used to improve the technological quality and safety of dry-cured salami. The aim of this study is to evaluate the effect of two different starter cultures [fast (SR) and medium (SM) acidification] during the process and on the quality of typical Italian dry-cured “Salame Napoli”. The ripening process was evaluated in dry-cured salami made with different cultures: Euroferment Medium (Staphylococcus xylosus, Lactobacillus plantarum) in SM and Euroferment Rapid (Staphylococcus carnosus, Staphylococcus xylosus, Lactobacillus sakei) in SR. The salami was stuffed in artificial casings, dried for 5 days and then ripened for 28 days at a controlled temperature of 12–14 °C and 80–90% RH. During the ripening process, an evaluation of the appearance, the pH, and the weight loss of the salami were conducted. For each finished product, the physical–chemical, microbiological, rheological, and sensory characteristics were evaluated. The results showed that the different starter cultures influenced the pH descent, which was faster in SR, reaching a pH value of 4.80 in three days. This influenced the consistency profile of the SR salami, which showed higher hardness (46.04 ± 6.53 in SR vs. 35.60 ± 2.62 in SM; p < 0.05) and gumminess (19.21 ± 3.44 in SR vs. 11.89 ± 0.71 in SM; p < 0.05) values. SR salami revealed a higher count of yeasts and a lower malondialdehyde concentration than SM. The presence of the starter in SM has positively affected the intensity of the aroma. The outcomes indicated the importance of selecting starter cultures to not only ensure food safety but also to obtain the desired sensorial characteristics of the product.

The cheese wine pairing is a beloved combination subject to a certain subjectivity due to sensorial, psychological, chemical, and cultural factors. This work represents a first attempt to explore the in vitro interactions between cheese, wine, and saliva to objectively measure the pairing. Two experimental red wines obtained from the same grape cultivar and four different cheeses were studied for their composition. Binding reactions between wine and cheese were carried out in three simulated tasting trials and, after precipitation, the wine phenolic content, Saliva Precipitation Index (SPI), and total proteins were evaluated. The optimal pairing (OP) was calculated considering the decrease in salivary and cheese proteins by wine, defined as the cleansing effect; the decrease in astringency due to the cheese, measured by the SPI, and the coating fat which would remain in mouth after eating a piece of cheese. Based on obtained results, the semi-hard cheese was identified as the best pairing option for the two experimental red wines. The differences in the phenolic content between the two wines were instead not enough to show a significant influence on the OP. The in vitro cheese wine pairing can contribute to understanding of wine tasting but it is only a part of the puzzle. However, this first contribution paves the way for additional studies on the molecular and chemical interactions involved in aroma and textural perception in simulated trials.

Dry-aged meat is gaining popularity among food business operators and private consumers. The process is carried out in aerobic conditions by hanging beef carcasses or placing subprimal or primal cuts in a dedicated cabinet for several weeks or even months while controlling the environment through the management of process parameters such as temperature, relative humidity, and airflow. In this review, we present a critical evaluation of the literature to evaluate tools to manage the process to guarantee food safety and identify critical control points, as well as good hygiene and manufacturing practices. In controlled aging conditions, only Listeria monocytogenes and Yersinia enterocolitica can multiply, while a reduction in the number of Salmonella spp. and Escherichia coli O157:H7 is generally reported. Enterobacteriaceae usually decrease on the surface of the meat during maturation; thus, for the purpose of the hygiene evaluation of the production process, a count no higher than that of unmatured meat is expected. Besides, various studies report that the total bacterial count and the spoilage microorganisms significantly increase on the surface of the meat, up to 5-6 Log10 CFU/g in the absence of visible spoilage. Bacteria of the Pseudomonas genus tend to progressively replace other microorganisms during maturation; thus, the total mesophilic or psychrophilic bacterial load is not a good indicator of process hygiene for matured meat. Critical parameters for the control of the process are temperature, relative humidity, and ventilation, which should be monitored during the process. For this reason, equipment designed and certified for dry- aging must be used, and the manufacturer must validate the process. Food business operators must apply general good manufacturing practices (GMP) and good hygiene practices (GHP) for meat processing and some GMP and GHP specific for dry-aging. Several research needs were identified, among them the evolution of the populations of L. monocytogenes and Y. enterocolitica and the microbiology of the inner parts of the dry-aged meat.

Colatura di alici di Cetara is a fish sauce obtained from the fermented seasoning of anchovies (Engraulis encrasicolus L.) in salt and produced in the province of Salerno (Campania, Italy). The anchovies used in its production could indicate the degree of the ecosystem's well-being through the study of heavy metals. Histamine represents one of the major hygienic and health concerns in fish products belonging to the Engraulidae family and those derived from them through enzymatic maturation. The current study aimed to: i) investigate the levels of heavy metals in anchovies; and ii) assess histamine content in two distinct production processes: the first following the Protected Designation of Origin (PDO) protocol, which involves anchovy’s evisceration; and the second employing an experimental protocol using whole anchovies. The determined parameters were: i) heavy metals cadmium (Cd) and lead (Pb) using an atomic absorption spectrophotometer and mercury (Hg) using a direct mercury analyzer on the raw material (T0), coarse salt, and processed anchovies at T1; ii) polycyclic aromatic hydrocarbons (PAHs) using a high-performance liquid chromatography (HPLC) coupled to fluorescence detection at T1; and iii) histamine using an ultra HPLC-diode-array detection analysis at all stages throughout the process (T0 to T8). The results of the heavy metals analyzed show values below the permitted limits for Cd (0.013±0.006 mg/kg), Pb (not detected), and Hg (0.072±0.003 and 0.043±0.026 mg/kg). The PAHs were not detected. All histamine concentrations determined were below the maximum limit set by the European legislation for fish sauces. The highest values were found in the anchovies gutted at T2 (0.86±0.08), in the respective colatura (51.00±1.70) of the PDO procedure, and in the experimental procedure at T8 (7.00±0.60). No significant differences were found between the colatura obtained by both production processes. The study highlighted the importance of raw material selection and monitoring of the process for producing a product like Colatura di Alici di Cetara.

Background: Beef burgers are perishable meat products, and to extend their shelf life, EU Regulation 1129/11 permits the use of certain additives. Objectives: However, given the concerns of health-conscious consumers and the potential toxicity of synthetic substances, this study aimed to explore the use of fennel waste extracts as natural preservatives. Methods: This study characterized the bioactive compounds (phenolic content), the antioxidant activity (ABTS+ and DPPH assay), and the antimicrobial properties (against Salmonella enterica serotype Enteritidis, Escherichia coli, Staphylococcus aureus, Bacillus cereusi, and Pseudomonas aeruginosa) of different fennel waste extracts (LF, liquid fraction; SF, solid fraction and PF, pellet fraction). Additionally, the potential use of the best fennel extract was evaluated for its impact on beef burger shelf life (up to 18 days at 4 ± 1 °C) in terms of microbiological profile, pH, and activity water (aw). Results: The PF extract, which was rich in flavones, hydroxybenzoic, and hydroxycinnamic acids, demonstrated the highest antioxidant and antimicrobial activities. Microbiological analyses on beef burgers with PF identified this extract as a potential antimicrobial substance. The aw and pH values did not appear to be affected. Conclusions: In conclusion, fennel extracts could be proposed as natural compounds exploitable in beef burgers to preserve their quality and extend their shelf-life.

The cooling applied during the firming and brining processes represents an important production step in mozzarella cheese-making. The temperature fluctuations of the cooling water can negatively affect the hygiene, composition, and quality of mozzarella. Some sustainable cooling systems can minimize this problem by using hot process fluids as heat sources to generate refrigerated energy. This study aimed to evaluate the effects of a new cooling system equipped with a water-ammonia absorption chiller (MA) on the characteristics of buffalo mozzarella through a comparative study with products cooled with a traditional ice water chiller (MT). The buffalo mozzarella cheese manufacture was monitored, and the samples were analyzed for chemical, nutritional, microbiological, and sensory characteristics. The MT samples showed an overall weight loss of 7.4% compared to an average of 2.8% for the MA samples. The MT samples were characterized by greater sapidity than the MA ones, which instead showed a higher moisture content that increased juiciness. The microbiological analysis showed a lower concentration of mesophilic bacterial load in the MA samples than in the MT ones [difference of 1 Log (CFU/g)], which is probably due to the low and constant temperatures that reduced the permanence time of the mozzarella in the vats (firming and brining). This study represents a preliminary positive evaluation of the use of this sustainable cooling system for mozzarella cheese, which is useful for dairy plants with an annual cheese production volume sufficient to justify the operating cost of the plant and the annual energy cost.

Bivalve molluscan shellfish (BMS) have an important role in the transmission of some pathogens responsible for food-borne disease because they are filter-feeding animals capable of greatly concentrating certain pathogenic agents (bacteria, viruses, or parasites) present in the water column, like Escherichia coli. The reference method for E. coli testing in bivalves is the most probable number (MPN) method therefore, as this method has some disadvantages, alternative techniques of equivalent accuracy could be used without the drawbacks of the MPN method such as the direct impedance technique. This method is based on the principle that bacteria produce positively or negatively charged end products causing an impedance variation of the medium that can be used to measure their growth. The present study evaluated the efficiency of the direct impedance measuring technique through a series of laboratory tests performed on 6 kg of clams belonging to two different batches. The preliminary obtained data, compared with the MPN reference method and dd-PCR to validate the alternative method, show that the direct impedance technique has the potential to be used in place of TBX culture for confirming E. coli in MPN assays.

Wet-aging (WA) and dry-aging (DA) methods are usually used in the beef industry to satisfy the consumers' tastes; however, these methods are not suitable for all anatomical cuts. In this study, WA and DA were applied to improve the quality of two cuts of Charolais beef (Longissimus dorsi and Semitendinosus). For 60 days (i.e., 2 days, 15 days, 30 days and 60 days of sampling), a physicochemical, rheological, and microbiological analysis were performed at WA (vacuum packed; temperature of 4 ± 1 °C) and at DA (air velocity of 0.5 m/s; temperature of 1 ± 1 °C; relative humidity of 78 ± 10%) conditions. The results showed that the aging method influenced the aging loss (higher in the DA), cooking loss (higher in the WA), malondialdehyde concentration (higher in the DA) and fatty acid profile (few changes). No differences in the drip loss and color were observed, which decreased after 30 days of aging. The WBSF and TPA test values changed with increasing an aging time showing that the aging improved the tenderness of meat regardless of the aging method. Moreover, the aging method does not influence the microbiological profile. In conclusion, both WA and DA enhanced the quality of the different beef cuts, suggesting that an optimal method-time and aging combination could be pursued to reach the consumers' preferences.