This study evaluates the application of supercritical CO2 drying on shrimp (Metapenaeus spp.) as a combined dehydration and decontamination strategy, comparing it to conventional hot-air drying (AD) and freeze-drying (FD). Two complementary storage assessments were performed over 4 months: microbiological stability under ambient storage conditions at 20 ± 1 °C, and physicochemical, structural, and volatile quality retention under refrigerated storage conditions at 4 ± 1 °C. All three treatments reached a comparable target water activity of approximately 0.55, achieved in 6.5 h (AD), 15 h (scCO2), and 104 h (FD). Microbiologically, scCO2 drying demonstrated the highest efficacy, maintaining natural spoilage flora at or near the detection limits throughout storage. A small-scale challenge test performed on scCO2-dried samples achieved >4 Log CFU/g reductions for surrogate pathogens (Listeria innocua and Enterococcus faecium), confirming the antimicrobial potential of this technology. Moreover, physicochemical analyses of samples under refrigerated storage conditions at 4 ± 1 °C revealed that scCO2 exhibited intermediate color preservation and rehydration capacity (rehydration ratio > 4 g/g), closer to FD than to AD, while maintaining a more stable volatile organic compound (VOC) profile. However, instrumental and sensory texture evaluations indicated that scCO2-dried shrimp exhibited a firmer texture and a whitish appearance, both negatively perceived by consumers, resulting in consumer liking scores comparable to AD but lower than the highly porous FD samples. Overall, scCO2 drying showed excellent microbiological safety under ambient storage conditions at 20 ± 1 °C and favorable physicochemical stability under refrigerated storage at 4 ± 1 °C, however further optimization is required to enhance its structural and sensory acceptance.

IntroductionThe use of insect-derived by-products as litter amendments may represent a sustainable strategy in broiler production. The present study evaluated the effects of supplementing wood shavings with different inclusion levels of yellow mealworm (Tenebrio molitor) frass on litter quality, growth performance, slaughter traits, and the meat quality of broiler chickens.MethodsA total of 352 one-day old Ross 308 male broilers were allocated to 16 pens (4 replicates per treatment; 22 chicks per replicate) with four bedding treatments: 100% wood shavings (FO, control), or wood shavings supplemented with 10% (F10), 20% (F20), or 30% (F30) of frass. Individual live weight (LW) and daily weight gain (DWG), and pen-level daily feed intake (DFI) and feed conversion ratio (FCR) were recorded during the trial. At 42 days of age, chickens were slaughtered to assess carcass yield, cut proportions, and the occurrence of breast myopathies, while meat quality parameters were measured on breast (pectoralis major) and thigh (iliotibialis lateralis) muscles.Results and DiscussionThe DFI was significantly reduced at all frass inclusion levels compared to the control group. Final LW (P = 0.012), and overall DWG (P = 0.004) were significantly lower in F10 and F30 compared with FO, while overall FCR was not affected. Carcass and breast yields did not differ among treatments, while thigh yield was significantly reduced in FO group (P = 0.023). Breast myopathies and meat quality parameters remained unaffected by the bedding treatments. These findings indicate that yellow mealworm frass can be supplemented in conventional bedding materials in broiler production without compromising meat quality traits. However, in F30 group growth performance and breast yield were impaired, suggesting that frass inclusion should not exceed 20%.

Bovine colostrum is naturally rich in antimicrobial and antioxidant compounds, making it a promising candidate for improving the safety and quality of fresh meat products. This study aimed to evaluate the effect of incorporating bovine colostrum at 1%, 3%, and 5% (w/w) into ground rabbit meat patties on the growth potential of Listeria monocytogenes and on meat quality during refrigerated storage at 4 ± 2 °C. Microbiological analyses revealed that bovine colostrum significantly reduced (p < 0.001) the growth potential of Listeria monocytogenes in a dose-dependent manner, with the 5% formulation showing the slowest growth rate (μ = 0.055 h−1; doubling time = 12.5 h) compared with the control (μ = 0.063 h−1; doubling time = 10.9 h). In parallel, physicochemical analyses demonstrated that patties containing bovine colostrum, particularly at 5%, had a lower peroxidability index (p < 0.05), reduced lipid oxidation (p < 0.001), and higher sulfhydryl group content (p < 0.001), indicating improved oxidative stability in fresh meat. These findings demonstrate that bovine colostrum, particularly at 5%, effectively inhibits microbial growth while preserving lipid and protein integrity. Overall, bovine colostrum shows strong potential as a natural antimicrobial and antioxidant ingredient in fresh meat, supporting its use in multi-hurdle preservation strategies to extend shelf life and improve consumer safety.

Artisanal fisheries in southern Chile rely heavily on the Patagonian red octopus (Enteroctopus megalocyathus) as a valuable resource, contributing significantly to local economies. This octopus species accounts for 25–40% of Chilean octopus landings. It is a merobenthic species, characterized by a semelparous life cycle and a long brooding period, and it is distributed along the Pacific and Atlantic coasts of the southern tip of South America, inhabiting holes and crevices in rocky substrates. However, this fishery faces critical challenges to both its ecological sustainability and the food safety of octopus products. The primary fishing method, using hooks, poses a risk to reproductive capacity as it can capture brooding females. Food safety concerns arise from microbial contamination during pre- and post-harvest handling, bioaccumulation of toxins from algal blooms, and the presence of heavy metals in the marine environment. While evisceration effectively reduces the risk of consuming toxins and heavy metals, inadequate hygiene practices and insufficient ice usage throughout the production chain represent significant food safety risks. Chilean fishing Law No. 18892/1989 defines artisanal fishing and establishes territorial use rights in fisheries (TURFs) to promote sustainable extraction of benthic resources. Integrating training programs on post-harvest handling, hygiene practices, and food safety measures into the TURFs framework, along with targeted investments in infrastructure and technical assistance, is crucial to ensure the long-term sustainability of the E. megalocyathus fishery, protect consumer health, and maintain the economic viability and environmental sustainability of this vital resource for local communities.

Swordfish (Xiphias gladius) is a large, migratory apex predator with a carnivorous diet, occupying a top position in the marine food chain. Although it is a valuable teleost pelagic fish with a significant commercial value, its gut microbiota has never been studied. The gut microbiota of 100 individuals was characterised by sequencing the V3-V4 region of the bacterial 16S rRNA gene. Gut microbiota findings were classified with consideration to diversity, taking into account their weight (10-20; 21-30; over 31 kg) and the FAO fishing areas in which they were caught (FAO 27, 34, 37.1.1 areas). Significant differences in the alpha diversity were observed among the weight categories for all metrics examined (except for the evenness index) and only by Shannon's index among the FAO fishing areas. Beta-diversity analysis revealed no significant differences. The phylum Pseudomonadota dominated the swordfish gut microbiota, followed by Fusobacteriota. Photobacterium was the most abundant genus across all weight categories and FAO fishing areas. Smaller fishes showed a less rich and diverse gut microbiota, dominated almost exclusively by Photobacterium. Conversely, Pseudoalteromonas, Psychrobacter, Psychrilyobacter, and Cetobacterium appeared to increase in abundance with fish weight. Although Photobacterium was dominant across the different FAO fishing areas, distinctive microbial community compositions were observed: Cetobacterium was more prevalent in FAO 27, while Pseudoalteromonas was more prevalent in the other areas. Unlike the gut microbiota of other marine fish species, Vibrio and Lactobacillus were largely absent. This study represents the first metataxonomic characterisation of the gut microbiota of swordfish using next-generation sequencing.

RESEARCH HIGHLIGHTS:North-Western European reassortants (A3B1) were found in Italy for the first time.Local A3B1 clade, related to Russian and Middle Eastern strains, also persisted.Infectious pressure was seemingly stable despite this epidemiological shift.

The assessment of histamine levels in fishery products has emerged as a paramount issue in the context of global food safety, given its profound implications for human health and the consequential impact on food quality and trade. Histamine intoxication, stemming from the ingestion of foods containing heightened histamine levels, results from the bacterial decarboxylation of histidine under conditions of improper handling, processing, or storage. This study endeavors to provide a thorough examination of histamine contamination in frozen-thawed tuna (Thunnus albacares) samples, employing an integrated approach that combines near-infrared spectroscopy (NIRS) with advanced machine learning techniques. One hundred and one samples were considered, and a systematic fortification process was applied to obtain samples with 4 histamine concentrations (0; 50; 150; 250 mg/kg); the fortification levels were confirmed by the LC-MS/MS analysis. Subsequently, NIRS spectra were collected and chemometric analyses, including modified partial least squares regression (MPLS) and support vector machine (SVM), were employed for quantitative and qualitative evaluation, respectively. Histamine quantification through MPLS utilizing the full spectrum exhibited good predictive performance in cross-validation and in hold-out validation (R2CV = 0.88; R2P = 0.74, respectively), confirming the potential of NIRS for estimating histamine levels in tuna. SVM classification models, both binary (presence/absence) and multiclass (four levels), demonstrated high accuracy (100% and 93%, respectively). The study highlights the effectiveness of NIRS combined with machine learning for rapid and accurate histamine detection in frozen-thawed tuna, offering a non-destructive, environmentally friendly alternative to traditional methods. This approach holds significant promise for food business operators and regulatory authorities, enhancing product safety, quality control, and decision-making processes related to histamine contamination in the seafood industry.

This study investigates Bimi® (Brassica oleracea Italica × Alboglabra), a hybrid between kailan and conventional broccoli, to evaluate its compositional, functional, and sensory properties in relation to industrial sous-vide processing and refrigerated storage. Proximate composition, amino acid and fatty acid profiles, and mineral content were determined in raw samples. Color, chlorophyll content, total polyphenols, and antioxidant capacity (FRAP, ABTS, DPPH) were analyzed before and after sous-vide treatment and following 60 days of storage. Microbiological and physicochemical stability was monitored over 90 days under standard (4 °C) and mildly abusive (6–10 °C) storage conditions. Sensory profiling of Bimi® and conventional broccoli was performed on sous-vide samples. The results showed an increase in total polyphenols and antioxidant activity after processing, while chlorophylls decreased. Microbiological safety was maintained under all conditions, with stable water activity and only moderate acidification. Bimi® provided a valuable source of protein (4.32 g/100 g FW, 8.63% RDA), appreciable amounts of dietary fiber (2.96 g/100 g FW, 11.85% RDA), and essential minerals such as potassium (15.59% RDA), phosphorus (14.05% RDA), and calcium (8.09% RDA). Sensory evaluation revealed a milder flavor profile than that of conventional broccoli, accompanied by an asparagus-like aroma. These findings support the suitability of Bimi® for industrial sous-vide processing and its potential as a nutritious convenience food.

This review summarizes the current knowledge on the probiotic characteristics of dairy propionibacteria, represented by Propionibacterium freudenreichii and some Acidipropionibacterium species commonly consumed through raw milk cheese. For example, in Swiss-type cheeses, P. freudenreichii is added as a starter culture. Some strains of P. freudenreichii have been included in mixed probiotic commercial preparations or used to produce tablets from fermented culture media containing bioactive substances such as short-chain fatty acids (SCFAs), bifidogenic molecules, and vitamins. Acidipropionibacterium acidipropionici and A. jensenii strains have mainly been evaluated as health and productivity promoters in farm animals. For P. freudenreichii, the molecular mechanisms behind its probiotic action have been well elucidated, and recently, novel potential applications have been demonstrated in animal models. P. freudenreichii strains have been shown to mitigate inflammatory bowel diseases (IBDs) and mucositis and prevent necrotizing enterocolitis (NEC) in newborns. Their immunomodulation capacity has alleviated symptoms of food allergies, obesity, diabetes, colorectal cancer (CRC), and infections. Moreover, P. freudenreichii inhibited osteoclastogenesis in a rheumatoid arthritis model. Most observed effects are mediated by proteins on the cell surface or contained in extracellular vesicles (EVs) such as the surface layer (S-layer) protein SlpB, DlaT, and GroEL. No safety issues have been reported for these bacteria. However, investigations into transferable antibiotic resistance traits are still needed, and clinical trials are required to evaluate their effectiveness as probiotics for humans.

This study was focused on technological strategies to increase the shelf life of chicken breast meat by using supercritical carbon dioxide (sc-CO2) and antimicrobial natural substances, i.e. lemon, coriander and basil essential oil and their relative terpenes (linalool and limonene). The synergism was demonstrated on the inactivation of Gram-positive (Listeria innocua and Enterococcus faecium) and Gram-negative bacteria (Escherichia coli and Pseudomonas fluorescens). A higher inactivation was observed when 1% terpenes were used in combination with sc-CO2 (14 MPa and 40 degrees C for 15 min) achieving 3.05 and 2.91 log cfu/g reduction for E. coli using limonene and linalool respectively. Similar results with the same sc-CO2 treatment were obtained also for Pseudomonas fluorescens (2.51 and 3.18 log cfu/g inactivation) and Enterococcus faecium (1.47 and 2.06 log cfu/g inactivation) using limonene and linalool, respectively. The mesophilic load of samples treated with 1% terpenes and sc-CO2 after 9 days of storage at 4 degrees C was below 7 log cfu/g (6.55 and 5.63 cfu/g for limonene and linalool, respectively). These results promise interesting developments through the preservation of fresh chicken meat.

This study evaluated heavy metal levels (Pb, Cd, Hg, As, Cu) and the presence of Salmonella spp. and Listeria monocytogenes in mussels and commonly consumed fishery products from the Marmara region of Türkiye. Health risks were evaluated using total hazard quotient (THQ) and hazard index (HI) values, while microbial risks in fresh and ready-to-eat (RTE) products were estimated via the Risk Ranger tool. Among 625 samples, Hg (36.96%; CI95 = 33.27–48.81), Pb (9.76%; CI95 = 7.67–12.34), and Cd (19.36%; CI95 = 16.45–22.64) exceeded permissible limits, except in crabs, which remained compliant. Anchovy, sardines, bluefish, shrimps, and octopus met EU Cd limits. Shrimps exhibited higher Asin levels than crabs (p < 0.05), while squids had significantly higher Asin than octopus but lower Pb (p < 0.05). Microbiological analysis detected Salmonella spp. in 4.00% of samples (CI95 = 2.50–6.30) and L. monocytogenes in 4.24% (CI95 = 2.70–6.59). Surmullet, bluefish, red mullet, crabs, mussels, and octopus tested negative for both, while anchovy was negative for Salmonella spp. only. THQ and HI assessments emphasized the need for environmental monitoring to mitigate heavy metal contamination. The detection of pathogens highlights the importance of stringent surveillance measures to ensure the safety of fishery products and bivalves.

Fish fillets are highly susceptible to spoilage, with Pseudomonas spp. bacteria being among the main culprits. To maintain products’ quality and safety, it is important to control the load of these microorganisms and understand their growth potential in fish fillets. However, setting up challenge tests might be hard due to the difficulty of differentiating intentionally inoculated bacteria from those already present on the fillets. To overcome this obstacle, a pilot study using Pseudomonas aeruginosa, a clinically significant bacterial species that is rare in food, was conducted. Vacuum-packed Northern cod, salmon, and plaice fish fillets were experimentally inoculated and subjected to trials at both refrigeration (4°C) and thermal abuse temperatures (from +4°C to +6°C and then to +8°C). The results showed that the growth potential of Pseudomonas aeruginosa in all the fish fillets was less than 0.5 Log10 CFU/g. This confirms that vacuum packaging could reduce the multiplication of Pseudomonas spp. in the fish fillets and underlines as it is crucial to have fish fillets containing initial loads of Pseudomonas between 104-105 CFU/g or lower at the beginning of the shelf life in order to control the deterioration rate of the product. This study provides a basis for developing further challenge tests for Pseudomonas spp. in the fish industry and highlights the importance of controlling initial loads of Pseudomonas to prevent product deterioration during the shelf life.

In recent years, plastic waste has become a universally significant environmental problem. Ingestion of food and water contaminated with microplastics is the main route of human exposure. Fishery products are an important source of microplastics in the human diet. Once ingested, microplastics reach the gastrointestinal tract and can be absorbed causing oxidative stress, cytotoxicity, and translocation to other tissues. Furthermore, microplastics can release chemical substances (organic and inorganic) present in their matrix or previously absorbed from the environment and act as carriers of microorganisms. Additives present in microplastics such as polybrominated diphenyl ethers (PBDE), bisphenol A (BPA), nonylphenol (NP), octylphenol (OP), and potentially toxic elements can be harmful for humans. However, to date, the data we have are not sufficient to perform a reliable assessment of the risks to human health. Further studies on the toxicokinetics and toxicity of microplastics in humans are needed.

Bacillus cereus (hereafter, B. cereus) poisoning often arises from the consumption of Ready-To-Reheat vegetable soups in which an intensive growth of the vegetative cells of B. cereus take place. The market for these soups is increasing significantly worldwide. For the producer it is important to determine if soups can promote the growth of B. cereus, by calculating its growth potential. We can achieve this goal by carrying out an efficient challenge test. In our study we have designed and performed a challenge test in three batches of an emmer (Triticum monococcum) and vegetable soup that undergo a second pasteurization treatment after packaging. We found out that under refrigeration conditions B. cereus is unable to multiply in the soup, instead, under conditions of thermal abuse, B. cereus can grow during 90 days of shelf life with a growth potential of 0.82 logarithms. It is essential to keep the entire production phase under control using effective GMP (Good Manufacturing Practices) and GHP (Good Hygiene Practices) measures, to ensure that the freshly produced soups contain low loads of the spores of B. cereus. In this way, the vegetative cells born from the germination of the spores cannot reach the infectious dose necessary to induce the food poisoning.

In fresh fish products, excessive loads of Pseudomonas can lead to their rapid spoilage. It is wise for Food Business Operators (FBOs) to consider its presence both in whole and prepared fish products. With the current study, we aimed to quantify Pseudomonas spp. in fresh fillets of Salmo salar, Gadus morhua and Pleuronectes platessa. For all three fish species, we detected loads of presumptive Pseudomonas no lower than 104-105 cfu/g in more than 50% of the samples. We isolated 55 strains of presumptive Pseudomonas and carried out their biochemical identification; 67.27% of the isolates were actually Pseudomonas. These data confirm that fresh fish fillets are normally contaminated with Pseudomonas spp. and the FBOs should add it as a "process hygiene criterion" according to EC Regulation n.2073/2005. Furthermore, in food hygiene, it is worth evaluating the prevalence of antimicrobial resistance. A total of 37 Pseudomonas strains were tested against 15 antimicrobials, and they all were identified as being resistant to at least one antimicrobial, mainly penicillin G, ampicillin, amoxicillin, tetracycline, erythromycin, vancomycin, clindamycin and trimethoprim. As many as 76.47% of Pseudomonas fluorescens isolates were multi-drug resistant. Our results confirm that Pseudomonas is becoming increasingly resistant to antimicrobials and thus should be continuously monitored in foods.

The omnipresence of microfibers in marine environments has raised concerns about their availability to aquatic biota, including commercial fish species. Due to their tiny size and wide distribution, microfibers may be ingested by wild-captured pelagic or benthic fish and farmed species. Humans are exposed via seafood consumption. Despite the fact that research on the impact of microfibers on marine biota is increasing, knowledge on their role in food security and safety is limited. The present review aims to examine the current knowledge about microfiber contamination in commercially relevant fish species, their impact on the marine food chain, and their probable threat to consumer health. The available information suggests that among the marine biota, edible species are also contaminated, but there is an urgent need to standardize data collection methods to assess the extent of microfiber occurrence in seafood. In this context, natural microfibers should also be investigated. A multidisciplinary approach to the microfiber issue that recognizes the interrelationship and connection of environmental health with that of animals and humans should be used, leading to the application of strategies to reduce microfiber pollution through the control of the sources and the development of remediation technologies.

This study investigates the impact of Ozonated Extra Virgin Olive Oil (OEVO) on the shelf life and quality of beef hamburgers during a 15-day storage period. Firstly, the Extra Virgin Olive Oil (EVO) was ozonated, and its oxidative stability and Fatty Acid Profile (FAP) were evaluated before and after ozonation. The oxidative stability of EVO decreased insignificantly (p > 0.05) after ozonation with a 3.54% Reduction in Induction Period (RIP). However, ozonation significantly increased (p < 0.05) the oleic acid and lignoceric acid contents. Then, the EVO and the produced OEVO were used to formulate two hamburgers. A conventional hamburger was also prepared as the control sample. The quality and safety of the prepared hamburgers were analyzed using TBARS, colorimetric, and microbiological assays. The TBARS index was extremely low, ranging from 0.049 to 0.270 mg MDA/kg hamburgers. There was no significant difference (p > 0.05) between the redness (a* value) of hamburgers on different days, excluding days 7, 13, and 15. The combined properties of EVO and ozone had a prominent antimicrobial effect, increasing the shelf life of the beef hamburgers by reducing the number of Total Viable Count (TVC), Lactic Acid Bacteria (LAB), Enterobacteriaceae (EB), and Coliforms (CF).

https://doi.org/10.1093/af/vfac011 This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial License (https://creativecommons. org/licenses/by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited. For commercial re-use, please contact journals.permissions@oup.com © Conficoni, Zaghi, Rossin, Brscic, Giaccone Feature Article Meeting religious requirements and food safety during ritual slaughter: a case study on how Italian authorities handle the issue

Probiotic bacteria are microorganisms with beneficial effects on human health and are currently used in numerous food supplements. However, no selection process is able to effectively distinguish probiotics from non-probiotic organisms on the basis of their genomic characteristics. In the current study, four Machine Learning algorithms were employed to accurately identify probiotic bacteria based on their DNA characteristics. Although the prediction accuracies of all algorithms were excellent, the Neural Network returned the highest scores in all the evaluation metrics, managing to discriminate probiotics from non-probiotics with an accuracy greater than 90%. Interestingly, our analysis also highlighted the information content of the tRNA sequences as the most important feature in distinguishing the two groups of organisms probably because tRNAs have regulatory functions and might have allowed probiotics to evolve faster in the human gut environment. Through the methodology presented here, it was also possible to identify seven promising new probiotics that have a higher information content in their tRNA sequences compared to non-probiotics. In conclusion, we prove for the first time that Machine Learning methods can discriminate human probiotic from non-probiotic organisms underlining information within tRNA sequences as the most important genomic feature in distinguishing them.