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Meyer P.,Laboratoire donologie | Zanetti S.,Service de la consommation et des affaires veterinaires
Journal of Food Science

Fining of wine with agents containing cow's milk or hen's egg white is a common and traditional procedure. In light of increasing food allergies all over the world, the presence of fining residues has been subject of intense debate. Switzerland does not make exception, and since 2009 the Federal Department of Home Affairs has modified its food regulations stating that the labels must show if traces of fining agents are present. Nevertheless, the application of this regulation is not based on an official analytical method. In this study we show that immunoblotting is an efficient technique to detect and quantify ovalbumin and casein residues in bottled wine. We showed that final filtration is an essential step to remove finings in red wine, and that overfining of white wine may result in fining residues in finished products. Finally, for the first time in Switzerland, 22 samples were taken by food safety inspectors and officially analyzed for the regional food control authority of the Canton of Vaud. These samples were allergen free, but a larger study is currently planned in collaboration with other regional authorities of Switzerland to complete these results and make a complete picture of the Swiss wine production. © 2015 Institute of Food Technologists®. Source

Bonke R.,Ludwig Maximilians University of Munich | Wacheck S.,Ludwig Maximilians University of Munich | Bumann C.,Ludwig Maximilians University of Munich | Thum C.,Ludwig Maximilians University of Munich | And 4 more authors.
Food Research International

The presence of Salmonella was studied in tonsils and feces of sheep and goats at slaughter using PCR and culturing. The isolates were further characterized using PFGE to get more information about the genetic diversity of Salmonella strains circulating among sheep and goats. Antimicrobial resistance was studied because resistance to multiple antimicrobial agents among Salmonella is increasing. The prevalence of Salmonella was 43% and 2% in the tonsils of sheep and goat, respectively. Salmonella was not detected in the feces of adult animals and only sporadically in the feces of juveniles (2%). S. enterica subsp. diarizonae 61:k:1,5,(7) was isolated from 20% of the sheep tonsils and 1% of the goat tonsils. In total, 9 genotypes were obtained with PFGE using SpeI, XbaI, NotI and XhoI restriction enzymes; however, one genotype was predominant. All strains were sensitive to most (13/16) of the antimicrobials. Resistance to sulfamethoxazole was high (95%). Three (15%) strains, which were isolated from lambs, were also resistant to colistin. No correlation between the antimicrobial resistance pattern and the genotype was noticed. These results demonstrate that slaughtered sheep are an important reservoir for S. enterica subsp. diarizonae 61:k:1,5,(7) carrying this pathogen frequently in the tonsils. Future studies are needed to elucidate the significance of the tonsils in the contamination of sheep carcasses and meat with Salmonella. © 2011 Elsevier Ltd. Source

Fridez F.,Service de la consommation et des affaires veterinaires

Basmati rice is a perfumed rice of high commercial value which is easily adulterated. A list of rice varieties accepted as true Basmati is the subject of an agreement between Europe, Pakistan and India. Each rice variety can be characterized by DNA profiling, thus offering to the control authorities a powerful tool to detect fraud. Mixtures of authentic Basmati and non-Basmati varieties can be quantified. During the last six years, about one third of the analysed samples proved to be fraudulent. © Swiss Chemical Society. Source

Tanadini M.,University of Lausanne | Schmidt B.R.,KARCH | Schmidt B.R.,University of Zurich | Meier P.,Service de la consommation et des affaires veterinaires | And 2 more authors.
Animal Conservation

Alteration of natural habitats as a result of agricultural intensification is detrimental for wildlife. There is, however, growing evidence that land use and management can be wildlife friendly. In Europe, agricultural areas cover two-thirds of the land and therefore play a major role in maintaining biodiversity. Agricultural land use is very intense in vineyard-dominated landscapes but there are no refuges for wildlife in the form of ecological compensation areas. In our study, we assessed spatial variation in abundance of salamander (Salamandra salamandra) larvae in relation to land use and stream characteristics in vineyard-dominated landscapes. Abundance of larval salamanders depended positively on weirs, amount of riparian vegetation along the streams and environment-friendly agricultural practice in the vineyards. Surprisingly, road density also had positive effects, presumably through indirect effects (stone walls along roads may serve as refugia). Thus, abundance is determined by characteristics of both the aquatic and terrestrial habitats. Our results suggest that fire salamanders can persist in landscapes dominated by intensive agriculture like viticulture, indicate wildlife-friendly management options and highlight that man-made habitat can be valuable for wildlife. © 2011 The Authors. Animal Conservation © 2011 The Zoological Society of London. Source

Panchal P.K.,University of Illinois at Chicago | Bonhote P.,Service de la consommation et des affaires veterinaires | Dworkin M.S.,University of Illinois at Chicago
Food Protection Trends

Few data have been published on restaurant food handler food safety knowledge in Switzerland. The objective of this study was to identify gaps in food safety knowledge among restaurant food handlers in Neuchâtel, Switzerland. Between November 2010 and January 2011, an oral 54-question survey, including 46 knowledge questions, was administered in French and English to 100 food handlers in 100 restaurants. Restaurants were selected if the local food safety officers believed the restaurant was likely to participate. The mean knowledge score of the participating food handlers was 71 %. Bivariate analysis revealed restaurant cuisine as the only characteristic significantly associated with knowledge score (P< 0.05). None of the food handlers knew the correct temperatures for cooking chicken and holding potentially hazardous hot foods, the time and temperature recommendations for holding potentially hazardous cold foods without temperature control, and the range of temperatures for pathogen growth. We observed substantial food safety knowledge gaps among restaurant food handlers in Neuchâtel, Switzerland that may place restaurant consumers at risk for food poisoning. Data from this study demonstrate that time and temperature issues and understanding the consequences of consuming uncooked cooked meat and poultry should be priorities for food handler education. Source

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