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Savi R.,National Reference Center for Paratuberculosis | Ricchi M.,National Reference Center for Paratuberculosis | Cammi G.,National Reference Center for Paratuberculosis | Garbarino C.,National Reference Center for Paratuberculosis | And 3 more authors.
Veterinary Microbiology | Year: 2015

Paratuberculosis of ruminants is characterised by chronic enteritis but, at advanced stages of the disease, a systemic dissemination of Mycobacterium avium subsp. paratuberculosis (MAP) in tissues and organs can occur. MAP has been recovered from lymph nodes and muscles of clinical and sub-clinical cows. In most countries, dairy and beef cattle infected with paratuberculosis are routinely sent to slaughter and the consumption of their meat could be a possible route of human exposure to MAP. However, few studies on MAP in ground beef are currently available. During the period November 2013-March 2014 we carried out a survey on the ground beef produced in an industrial meat processing plant. One-hundred and forty samples of ground meat were analysed by IS900-qPCR and culture (VersaTrek System®). The limit of detection (LOD) of qPCR was 630 MAP cells/g (107 CFU/g) while the LOD for culture was 170-230 MAP cells/g (62-115 CFU/g). No samples were positive by direct IS900 qPCR, while two samples were positive by liquid culture. Our data suggest that the presence of live MAP in raw minced meat is possible. In order to avoid exposure for humans through the consumption of contaminated meat, proper cooking of meat is recommended. © 2015 Elsevier B.V. Source


Chiapponi C.,Sezione Diagnostica di Parma | Pavoni E.,Reparto Tecnologia Acidi Nucleici Applicata Agli Alimenti | Bertasi B.,Reparto Tecnologia Acidi Nucleici Applicata Agli Alimenti | Baioni L.,Sezione Diagnostica di Parma | And 6 more authors.
Food and Environmental Virology | Year: 2014

Hepatitis A virus (HAV) was detected in two samples of mixed frozen berries linked to Italian hepatitis A outbreak in April and September 2013. Both viruses were fully sequenced by next-generation sequencing and the genomes clustered with HAV complete genomes of sub-genotype IA with nucleotide identities of 95-97 %. © 2014 The Author(s). Source


Lorenzi V.,Centro Of Referenza Nazionale Per I Rischi Emergenti In Sicurezza Alimentare | Ghidini S.,University of Parma | Angelone B.,Centro Of Referenza Nazionale Per I Rischi Emergenti In Sicurezza Alimentare | Ferretti E.,Centro Of Referenza Nazionale Per I Rischi Emergenti In Sicurezza Alimentare | And 6 more authors.
Food Control | Year: 2016

In the three-years period 2012e2014, 160 cow milk samples from farms located in Lombardy and Emilia Romagna regions (Italy) were analyzed during the implementation of the Italian National Residues Monitoring Plan to assess the presence of PCDD/F, DL-PCB and NDL-PCB residues. The obtained contamination data were combined with cow milk consumption data from the Italian national dietary survey to estimate PCDD/F, DL-PCB and NDL-PCB human dietary exposure through the consumption of whole, semi skimmed and skimmed bovine milk. The exposure assessment was carried out separately for children, teenagers, adults and elderly. Average contamination levels of the analyzed samples were found to be 1.26 pg WHO-TEQ/g fat for the sum of PCDD/Fs and DL-PCBs and 9.30 ng/g fat for the sum of the 6 NDL-PCB indicators. PCB 126 was found to be the main contributor to the total WHO-TEQ. Using the upper bound approach, the estimated mean dietary intakes ranged from 0.07 pg WHO-TEQ/kg bw per day to 0.39 pg WHO-TEQ/kg bw per day for the sum of PCDD/Fs and DL-PCBs and considering exposure from whole milk. NDL-PCB mean dietary intakes resulted between 0.52 ng/kg bw per day and 2.86 ng/kg bw per day for consumption of whole milk. Children and teenagers were found to be the most exposed groups. This is the first time that Italian consumers exposure to NDL-PCBs is assessed using contamination data of cow milk produced in Italy. © 2016 Elsevier Ltd. Source


Dalzini E.,Centro Of Referenza Nazionale Per I Rischi Emergenti In Sicurezza Alimentare | Cosciani-Cunico E.,Centro Of Referenza Nazionale Per I Rischi Emergenti In Sicurezza Alimentare | Sfameni C.,Centro Of Referenza Nazionale Per I Rischi Emergenti In Sicurezza Alimentare | Monastero P.,Centro Of Referenza Nazionale Per I Rischi Emergenti In Sicurezza Alimentare | And 3 more authors.
Italian Journal of Food Safety | Year: 2014

The aim of this work was to study the microbiological and physico-chemical changes throughout three cheesemaking replicates of Italian Formaggelle di capra cheese made from raw goat milk. Therefore, during the process, three samples of milk, curd and cheese at 3, 7, 11, 14, 21 and 30 days of ripening old cheese were taken from three cheesemaking replicates. The average of total mesophilic bacteria and Enterobacteriaceae count in raw milk was 5.27±0.57 and 3.8±1.02 Log cfu/mL, respectively. Lactic acid bacteria was the predominant bacterial group during the process, and they developed in different ways in each of the media used (M17 and MRS agar). Variability of microbial concentrations was observed between three cheesemaking replicates. A correlation between the presence of higher levels of Enterobacteriaceae in milk and the presence of other contaminants bacteria such as Escherichia coli β-glucuronidase-positive and coagulase-positive staphylococci was observed. In cheesemaking replicate n. 2, E. coli level was 5.07±0.03 Log cfu/mL and increased by about 1 log until the last week of ripening, when the level decreased to 5.69±0.2 Log cfu/mL. The milk used for the cheesemaking replicate n. 2 was found to be contaminated also by coagulase-positive staphylococci (3.18±0.06 Log cfu/mL), but the behaviour of this group appeared to be very variable. In this study a first step of process control and microbial groups study was performed and the cheesemaking process was registered in the website www.ars-alimentaria.it, the Italian site supported by the Italian Board of Health. © 2015, Page Press Publications. All rights reserved. Source


Dalzini E.,Centro Of Referenza Nazionale Per I Rischi Emergenti In Sicurezza Alimentare | Cosciani-Cunico E.,Centro Of Referenza Nazionale Per I Rischi Emergenti In Sicurezza Alimentare | Monastero P.,Centro Of Referenza Nazionale Per I Rischi Emergenti In Sicurezza Alimentare | Sfameni C.,Centro Of Referenza Nazionale Per I Rischi Emergenti In Sicurezza Alimentare | And 5 more authors.
Italian Journal of Food Safety | Year: 2014

In order to simulate a contamination at the processing plant, one batch of freshlyprocessed salami batter (20 kg) was inoculated (1% v:w) with 5 log colony forming unit (CFU)/g of a multi-strain cocktail of two strains of Escherichia coliO157:H7 (registered and wild strain). Another batch was inoculated (1% v:w) with sterile physiological saline solution and used to check the lactic acid bacteria (Lab) behaviour and the changes of physicochemical parameters (pH and aw). Both batches were then processed to obtain a semi-dry salami (Hungarian-style): microbiological and physico-chemical properties were monitored during 94 days of ripening. During the manufacturing process, the levels of pathogen decreased of about 2.18 log CFU/g with respect to the initial inoculated levels. The behaviour of the indigenous bacteria such as Lab and the physico-chemical properties can help to determine the fate of pathogens throughout processing. © E. Dalzini et al., 2014 Licensee PAGEPress, Italy. Source

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