Search results for " Food safety"
showing 10 items of 21 documents
Risk-benefit in food safety and nutrition - outcome of the 2019 Parma Summer School
2021
Risk-benefit assessment is the comparison of the risk of a situation to its related benefits, i.e. a comparison of scenarios estimating the overall health impact. The risk–benefit analysis paradigm mirrors the classical risk analysis one: risk–benefit assessment goes hand-in-hand with risk–benefit management and risk–benefit communication. The various health effects associated with food consumption, together with the increasing demand for advice on healthy and safe diets, have led to the development of different research disciplines in food safety and nutrition. In this sense, there is a clear need for a holistic approach, including and comparing all of the relevant health risks and benefit…
Compression tests of cv. Nocellara del Belice table olives for texture evaluation during storage
2014
The influence of pasteurization temperature and time of treatment on the flesh firmness and the evolution of microbial communities was studied for table olives Cv. Nocellara del Belice, packed in glass jars and processed with a tunnel pasteurizer. Pasteurization at industrial scale was carried out within a tunnel pasteurizer applying the treatment at 75 °C for 8 min in the thermal center of the jars. Besides flesh firmness and microbial evolutions, pH, total ti-tratable acidity (TTA) and colour were evaluated for the table olives during storage at 6, 12 and 15 months from packing. Table olives showed a high stability and an acceptable flesh firmness for the entire period under observation. …
Stochastic model for a biological complex system: analysis of the bacterial growth in food products
2012
The Physics of Complex Systems has recently taken a more and more important role in the description of natural systems because of the interactions, both deterministic and noisy, between such systems and the environment. In particular the noise plays a relevant role in biological systems, whose dynamics is strongly influenced by environmental variables subject to random fluctuations. In this work a stochastic model is exploited to reproduce the growth of bacteria in food of animal origin. Specifically the dynamics of a bacterial species, Listeria monocytogenes, is analyzed in the presence of lactic acid bacteria (LAB) during the period of the fermentation of meat products. The model, based o…
La tutela dei dati scientifici nel regolamento sui novel food alla luce del regolamento in materia di health e nutritional claims.
2021
Il regolamento (UE) 2283/2015 sui novel food rappresenta un’evoluzione nella protezione dei dati scienti ci relativi ai nuovi prodotti alimentari. La normativa, sviluppata sul modello offerto dal regolamento (UE) 1924/2006 in materia di indicazioni nutrizionali e sulla salute, garantisce una protezione quinquennale dei dati scienti ci e delle prove pro- dotte dal richiedente in sede di domanda di autorizzazione di un nuovo prodotto ex art. 10 del regolamento (UE) 2283/2015. La previsione di un termine quinquennale di tutela se, secondo taluni, può risultare troppo breve per rappresentare un vero incentivo per compiere investimenti in ricerca e sviluppo da parte delle imprese; d’altra parte…
Criticità della tutela dei dati scientifici nel regolamento sui nuovi alimenti anche alla luce della disciplina in materia di benessere degli animali
2021
Il regolamento (UE) 2283/2015 sui novel food rappresenta un’evoluzione nella protezione dei dati scientifici relativi ai nuovi prodotti alimentari. La normativa, sviluppata sul modello offerto dal regolamento (UE) 1924/2006 in materia di indicazioni nutrizionali e sulla salute, garantisce una protezione quinquennale dei dati scienti ci e delle prove pro- dotte dal richiedente in sede di domanda di autorizzazione di un nuovo prodotto ex art. 10 del regolamento (UE) 2283/2015. La previsione di un termine quinquennale di tutela se, secondo taluni, può risultare troppo breve per rappresentare un vero incentivo per compiere investimenti in ricerca e sviluppo da parte delle imprese; d’altra part…
Effects of Tray-Drying on the Physicochemical, Microbiological, Proximate, and Sensory Properties of White- and Red-Fleshed Loquat (Eriobotrya Japoni…
2022
Loquat fruits, highly valued by consumers for their characteristic aroma and pleasant taste, have a short post-harvest life and are susceptible to mechanical damage, loss of firmness, and initial organoleptic characteristics. The aim of this work was to develop a drying method suitable for storing loquat fruits in polyamide/polyethylene (PA/PE) bags containing two gaseous mixtures (treatments): MAPN2 (100% N2) and MAPP (21% O2 and 0.04% CO2), at room temperature (20 ± 1 °C) for at least 2 months. The effects of these conditions on the physico-chemical, microbiological, proximate, and sensory properties of fruit stored over a 50-day time interval were studied. The results showed that convect…
Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times
2022
In this study, the evolution of the safety, nutritional, and volatile profile of a traditional Italian anchovy sauce with protected designation of origin (PDO), called “colatura di alici di Cetara”, is investigated after 12, 24, and 48 months of aging in wooden barrels. Some physicochemical parameters, free amino acids, volatile compounds, and histamine contents were evaluated during the aging of the samples. Glutamate, which together with aspartate is responsible for the umami taste, was the predominant free amino acid in the tested fish sauce, with a significant increase during the 48 months of maturation. The total amino acid content of the anchovy sauce increased from 24 to …
A survey to evaluate knowledge, attitudes, and practices associated with the risk of foodborne infection in a sample of Sicilian general population
2022
<abstract> <p>Although foodborne infections contracted at home are frequent diseases worldwide, there is a general lack of information. Main purpose of this cross-sectional study was to evaluate knowledge, attitudes, and practices (KAP) of a sample of the general Sicilian population about the risk of contracting foodborne diseases. It was carried out through a web-based questionnaire to a Sicilian population sample. The questionnaire collected socio-demographic data, health issues, KAP and self-reported diseases. Scores were calculated for summarizing the results. A total of 373 subjects participated into the study. Overall, 65.15% of the participants were females, 48.26% of all…
THE IMPACT OF THE FUTURE COMMUNITARIAN BUDGET ON THE COMMON AGRICULTURAL POLICY
2013
The main purpose of the Common Agricultural Policy was oriented towards production, within a short time span, due to massive subsidies from 2/3 of the communitarian budget. At this time the main objective of the Common Agricultural Policy is to reach quality, ecologic and food safety parameters, for which only 1/3 of the communitarian budget is allocated. The Common Agricultural Policy is supported by members with developed agricultural sectors, but also by states in Central and Eastern Europe, which have difficulties in this sector. The communitarian budget subsidizes the two main pillars of agriculture: "direct payments" and "rural development".
Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production
2015
Traditional Sicilian cheese productions are carried out employing traditional wooden vats, called <em>tina.</em> Many studies have highlighted the beneficial role of wooden dairy equipment by contributing to enriching the milk microflora and improving the acidification processes. The present work was undertaken to evaluate the safety of the wooden vats used to coagulate milk. To this purpose, the different microbial populations hosted onto the internal surfaces of the vats used to produce two different stretched cheeses, namely <em>Caciocavallo Palermitano</em> and <em>Vastedda della valle del Belìce DOP</em>, were investigated for the presence of spoilag…