1
|
Dalmasso A, Pattono D, Bilewski C, Biolcati F, Maida S, Bottero MT. Use of Biomolecular Tools to Control the Labels of Ethnic Food Coming from Eastern Europe. Foods 2024; 13:2181. [PMID: 39063265 PMCID: PMC11276490 DOI: 10.3390/foods13142181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2024] [Revised: 07/02/2024] [Accepted: 07/08/2024] [Indexed: 07/28/2024] Open
Abstract
In recent years, due to the large Romanian community present in Italy, the retail of foods coming from Eastern Europe has increased. The most common type of violation detected in these foods consists of incorrect labeling and species-replacement frauds. In this paper, the compliance of labels of 43 ethnic processed food coming from Eastern Europe and commercialized in Italy was evaluated by means of PCR and Sanger sequencing. Our data revealed 33% of non-compliant labels in samples containing swine, ruminants, and avian ingredients. These results demonstrate that PCR can be easily used for the identification of species in highly processed products, proving to be a rapid, effective, and economic method. On the other hand, samples reporting fish as ingredients highlighted the ineffectiveness of the applied sequencing protocol, due to the low informative property of targeted fragments or to the lack of consensus sequences in the case of uncommon species.
Collapse
Affiliation(s)
- Alessandra Dalmasso
- Dipartimento di Scienze Veterinarie, Università di Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy; (D.P.); (F.B.); (S.M.); (M.T.B.)
| | - Daniele Pattono
- Dipartimento di Scienze Veterinarie, Università di Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy; (D.P.); (F.B.); (S.M.); (M.T.B.)
| | | | - Federica Biolcati
- Dipartimento di Scienze Veterinarie, Università di Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy; (D.P.); (F.B.); (S.M.); (M.T.B.)
| | - Silvia Maida
- Dipartimento di Scienze Veterinarie, Università di Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy; (D.P.); (F.B.); (S.M.); (M.T.B.)
| | - Maria Teresa Bottero
- Dipartimento di Scienze Veterinarie, Università di Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy; (D.P.); (F.B.); (S.M.); (M.T.B.)
| |
Collapse
|
2
|
Komora N, Maciel C, Isidro J, Pinto CA, Fortunato G, Saraiva JMA, Teixeira P. The Impact of HPP-Assisted Biocontrol Approach on the Bacterial Communities' Dynamics and Quality Parameters of a Fermented Meat Sausage Model. BIOLOGY 2023; 12:1212. [PMID: 37759611 PMCID: PMC10526057 DOI: 10.3390/biology12091212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 08/30/2023] [Accepted: 09/03/2023] [Indexed: 09/29/2023]
Abstract
Traditional foods are increasingly valued by consumers, whose attention and purchase willingness are highly influenced by other claims such as 'natural', 'sustainable', and 'clean label'. The purpose of the present study was to evaluate the impact of a novel non-thermal food processing method (i.e., HPP-assisted biocontrol combining mild high hydrostatic pressure, listeriophage Listex, and pediocin PA-1 producing Pediococcus acidilactici) on the succession of bacterial communities and quality of a fermented sausage model. A comparative analysis of instrumental color, texture, and lipid peroxidation revealed no significant differences (p > 0.05) in these quality parameters between non- and minimally processed fermented sausages throughout 60-day refrigerated storage (4 °C). The microbiota dynamics of biotreated and untreated fermented sausages were assessed by 16S rRNA next-generation sequencing, and the alpha and beta diversity analyses revealed no dissimilarity in the structure and composition of the bacterial communities over the analyzed period. The innovative multi-hurdle technology proposed herein holds valuable potential for the manufacture of traditional fermented sausages while preserving their unique intrinsic characteristics.
Collapse
Affiliation(s)
- Norton Komora
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (N.K.); (G.F.)
| | - Cláudia Maciel
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (N.K.); (G.F.)
| | - Joana Isidro
- Genomics and Bioinformatics Unit, Department of Infectious Diseases, National Institute of Health Dr. Ricardo Jorge, 1649-016 Lisbon, Portugal;
| | - Carlos A. Pinto
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal; (C.A.P.); (J.M.A.S.)
| | - Gianuario Fortunato
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (N.K.); (G.F.)
| | - Jorge M. A. Saraiva
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal; (C.A.P.); (J.M.A.S.)
| | - Paula Teixeira
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (N.K.); (G.F.)
| |
Collapse
|
3
|
The Safety of Ethnic Foods in Campania Region: A Preliminary Study. Foods 2023; 12:foods12061244. [PMID: 36981170 PMCID: PMC10048351 DOI: 10.3390/foods12061244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 03/08/2023] [Accepted: 03/09/2023] [Indexed: 03/17/2023] Open
Abstract
Ethnic food is produced by an ethnic group—using their familiarity with local ingredients of plants and/or animal origin—and it is consumed in a country other than the country of origin. In Italy, the ethnic food market has expanded over the last three decades. The aim of this study was to evaluate the correct labeling, the microbiological communities and the allergens present in 50 ethnic foods. The visual inspection of labels and microbiological and allergen analyses have been carried out for evaluating their food safety. The visual inspection of labels revealed the absence of labeling in Italian and/or a failure to specify the place of origin. Microbiological analyses showed the absence of pathogens (i.e., Salmonella spp., Listeria monocytogenes and E. coli 0157:H7) in all matrices, but the presence of process hygiene indicator bacteria (total bacterial count, Coagulase-positive Staphylococci, Bacillus cereus, coliforms, yeasts and molds) was found in 37 samples. With regard to allergens, 12 samples were non-compliant for the presence of at least one allergen, while only two products were of species different from those declared on the label. This research highlights the need to increase the control of ethnic foods and also to improve the labeling system by standardizing international regulations.
Collapse
|
4
|
Cáceres P, Juretić N, Segovia L, Rivera C. Exploration of Taste and Preferences for Primary Flavors, Flavor Combinations, Aromatic Flavors and Ethnic Flavors: An Approach to the Acceptability of Culinary Diversity in Chile. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2057886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Paola Cáceres
- Department of Nutrition, Faculty of Medicine, University of Chile, Santiago, Chile
| | - Nevenka Juretić
- Cellular and Molecular Biology Program, Institute of Biomedical Sciences, Faculty of Medicine, University of Chile, Santiago, Chile
| | - Luna Segovia
- Department of Nutrition, Faculty of Medicine, University of Chile, Santiago, Chile
- Cellular and Molecular Biology Program, Institute of Biomedical Sciences, Faculty of Medicine, University of Chile, Santiago, Chile
| | - Constanza Rivera
- Cellular and Molecular Biology Program, Institute of Biomedical Sciences, Faculty of Medicine, University of Chile, Santiago, Chile
| |
Collapse
|
5
|
Predicting Food Safety Compliance for Informed Food Outlet Inspections: A Machine Learning Approach. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph182312635. [PMID: 34886362 PMCID: PMC8656817 DOI: 10.3390/ijerph182312635] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 11/11/2021] [Accepted: 11/13/2021] [Indexed: 11/22/2022]
Abstract
Consumer food environments have transformed dramatically in the last decade. Food outlet prevalence has increased, and people are eating food outside the home more than ever before. Despite these developments, national spending on food control has reduced. The National Audit Office report that only 14% of local authorities are up to date with food business inspections, exposing consumers to unknown levels of risk. Given the scarcity of local authority resources, this paper presents a data-driven approach to predict compliance for newly opened businesses and those awaiting repeat inspections. This work capitalizes on the theory that food outlet compliance is a function of its geographic context, namely the characteristics of the neighborhood within which it sits. We explore the utility of three machine learning approaches to predict non-compliant food outlets in England and Wales using openly accessible socio-demographic, business type, and urbanness features at the output area level. We find that the synthetic minority oversampling technique alongside a random forest algorithm with a 1:1 sampling strategy provides the best predictive power. Our final model retrieves and identifies 84% of total non-compliant outlets in a test set of 92,595 (sensitivity = 0.843, specificity = 0.745, precision = 0.274). The originality of this work lies in its unique and methodological approach which combines the use of machine learning with fine-grained neighborhood data to make robust predictions of compliance.
Collapse
|
6
|
Innovative hurdle system towards Listeria monocytogenes inactivation in a fermented meat sausage model - high pressure processing assisted by bacteriophage P100 and bacteriocinogenic Pediococcus acidilactici. Food Res Int 2021; 148:110628. [PMID: 34507772 DOI: 10.1016/j.foodres.2021.110628] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 07/19/2021] [Accepted: 07/21/2021] [Indexed: 11/22/2022]
Abstract
Consumers' quest for healthier, locally produced foods, renders the demand for these products increasingly prominent. The purpose of the present work was to evaluate the impact of a non-thermal multi-hurdle approach, which associated mild high hydrostatic pressure (HHP, 300 MPa), the bacteriophage Listex™ P100, and the pediocin PA-1 producing Pediococcus acidilactici HA 6111-2, as a novel minimal processing towards Listeria monocytogenes eradication in Alheira (a traditional fermented meat sausage from Northern Portugal). The combination of the three hurdles achieved the USDA-FSIS 5 log reduction (in accordance with the standard guidelines for ready-to-eat foods), being the only treatment to elicit the absence of L. monocytogenes immediately following processing (p < 0.05). The pair association of HHP with Listex™ P100 was unable to eliminate L. monocytogenes, whilst in the HHP-pediocin PA-1 producing P. acidilactici treated samples the eradication was delayed when compared to the three hurdles combination. In addition to the listericidal effect of the HHP-phage-lactic acid bacterium treatment, no significant differences (p > 0.05) in the pH values were observed, and the semi-quantification of the in situ biosynthesized pediocin PA-1 was documented for the first time in a fermented meat sausage model.
Collapse
|
7
|
Tuna A, Ay BH, Karakuş Ş. Integration of medicinal and aromatic plants in an urban landscape as a living heritage: an example in Malatya City (Turkey). ENVIRONMENTAL MONITORING AND ASSESSMENT 2020; 192:548. [PMID: 32720051 DOI: 10.1007/s10661-020-08498-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2020] [Accepted: 07/13/2020] [Indexed: 06/11/2023]
Abstract
This paper aims to determine the potential for using medicinal aromatic plants, which have been considered living heritage since prehistoric times, in urban landscapes. The area of study covers Malatya City and its counties, which are found in Eastern Anatolia, a region of importance in terms of the endemic species in Turkey. Malatya is specifically selected as the study area, as the city's geomorphological, hydrological and climatic characteristics favour a high floral diversity. The methods used in this paper consist of five stages: floristic field works conducted in Battalgazi county (Malatya) in the scope of the Scientific and Technological Research Council of Turkey (TUBITAK) Project No. 217O290, the identification of the plants by a taxonomist, the determination of the medicinal and aromatic species in other counties of Malatya based on literature review, the establishment of criteria for the application potential of the identified species in landscape designs and the assessment of the use of the identified species in landscape architecture according to the parameters set in the criteria. Aromatic medicinal species were analysed to generate planting designs in landscape projects; the aesthetic properties (flower, leaf and fruit characteristics), sensory properties (scent and texture), seasonal change characteristics (flowering period and colour change) and use areas (flower parterres, solitary plantings, live fences and site coverings) of the plants were analysed. As a result of ethnobotanical and floristic studies carried out within the boundaries of the study area, a total of 189 medical aromatic species were identified. A total of 157 of these species were herbaceous plants. In conclusion, it was determined that 80 aromatic medicinal species conform to the planting design criteria and could be used in landscape designs in Malatya City.
Collapse
Affiliation(s)
- Aysun Tuna
- Faculty of Architecture, Department of City and Regional Planning, Bolu Abant Izzet Baysal University, Bolu, Turkey.
| | - Bilge Hatun Ay
- Institute of Science and Technology, Inonu University, Malatya, Turkey
| | - Şükrü Karakuş
- Faculty of Fine Arts and Design, Department of Landscape Architecture, Inonu University, Malatya, Turkey
| |
Collapse
|
8
|
Pigłowski M. Comparative analysis of notifications regarding mycotoxins in the Rapid Alert System for Food and Feed (RASFF). QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1398] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M. Pigłowski
- Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland
| |
Collapse
|
9
|
Ethnic seafood products sold on the Italian market: labelling assessment and biological, chemical and physical risk characterization. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.05.031] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
10
|
Tofalo R, Fusco V, Böhnlein C, Kabisch J, Logrieco AF, Habermann D, Cho GS, Benomar N, Abriouel H, Schmidt-Heydt M, Neve H, Bockelmann W, Franz CMAP. The life and times of yeasts in traditional food fermentations. Crit Rev Food Sci Nutr 2019; 60:3103-3132. [PMID: 31656083 DOI: 10.1080/10408398.2019.1677553] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Yeasts are eukaryotic microorganisms which have a long history in the biotechnology of food production, as they have been used since centuries in bread-making or in the production of alcoholic beverages such as wines or beers. Relative to this importance, a lot of research has been devoted to the study of yeasts involved in making these important products. The role of yeasts in other fermentations in association with other microorganisms - mainly lactic acid bacteria - has been relatively less studied, and often it is not clear if yeasts occurring in such fermentations are contaminants with no role in the fermentation, spoilage microorganisms or whether they actually serve a technological or functional purpose. Some knowledge is available for yeasts used as starter cultures in fermented raw sausages or in the production of acid curd cheeses. This review aimed to summarize the current knowledge on the taxonomy, the presence and potential functional or technological roles of yeasts in traditional fermented plant, dairy, fish and meat fermentations.
Collapse
Affiliation(s)
- Rosanna Tofalo
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Vincenzina Fusco
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Christina Böhnlein
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Jan Kabisch
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Antonio F Logrieco
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Diana Habermann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Gyu-Sung Cho
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Nabil Benomar
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Hikmate Abriouel
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Markus Schmidt-Heydt
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Karlsruhe, Germany
| | - Horst Neve
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Wilhelm Bockelmann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Charles M A P Franz
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| |
Collapse
|
11
|
Modeling Some Possible Handling Ways with Fish Raw Material in Home-Made Sushi Meal Preparation. Foods 2019; 8:foods8100459. [PMID: 31597398 PMCID: PMC6835863 DOI: 10.3390/foods8100459] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 09/27/2019] [Accepted: 10/04/2019] [Indexed: 11/16/2022] Open
Abstract
The aim of this work was to simulate selected ways of handling with raw fish after its purchase. The experiment was designed as three partial simulations: a) trend in the biogenic amines formation in raw fish caused by breakage of cold chain during the transport after purchase, b) the use of a handheld gastronomic unit as an alternative method of smoking fish with cold smoke in the household with regard to a possible increase in polycyclic aromatic hydrocarbon content, and c) whether the cold smoked fish affects selected sensory parameters of nigiri sushi meal prepared by consumers. The material used in the research consisted of: yellowfin tuna (Thunnus albacares) sashimi fillets and the Atlantic salmon (Salmo salar) fillets with skin. The control (fresh/thawed tuna; without interrupting the cold chain) and experimental (fresh/thawed tuna; cold chain was interrupted by incubation at 35 °C/6 h) samples were stored at 2 ± 2 °C for 8 days and analyzed after 1st, 4th and 8th day of the cold storage. Histamine content was very low throughout the experiment, though one exception was found (thawed tuna without interrupting the cold chain: 272.05 ± 217.83 mg·kg-1/8th day). Tuna samples contained more PAH (4.22 µg·kg-1) than salmon samples (1.74 µg·kg-1). Alarming increases of benzo(a)anthracene (1.84 μg·k-1) and chrysene (1.10 μg·kg-1) contents in smoked tuna were detected.
Collapse
|
12
|
Relevance of Food Microbiology Issues to Current Trends (2008-2018) in Food Production and Imported Foods. Food Microbiol 2019. [DOI: 10.1128/9781555819972.ch42] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|