Mercury (Hg) and cadmium (Cd) were quantified in fish, cephalopods and crustaceans from Italian supermarkets. Sample compliance with European dietary standards as well as human health risks according to provisional tolerable weekly intake (PTWI) and the methodology of target hazard quotient (THQ) were evaluated. Both element levels were under European legal limits, except for some fish having Hg and Cd contents exceeding or equal to critical values. Estimated weekly intakes (Hg: fish = 0.07–1.44 μg kg−1 bw week–1; cephalopods = 0.05–0.15 μg kg−1 bw week–1; crustaceans = 0.04–0.08 μg kg−1 bw week–1; and Cd: fish = 0.04–0.32 μg kg−1 bw week–1; cephalopods = 0.07–0.27 μg kg−1 bw week–1; crustaceans = 0.05–0.11 μg kg−1 bw week–1) as well as THQ < 1 were within safe limits. Although there seems to be no important risks associated with seafood consumption, Hg exposure was in some cases close to safety margins and thus levels of this metal should be under frequent surveillance.

La “Scapece Gallipolina” è un prodotto ittico pugliese dell’area Salentina (Gallipoli) presente nell’elenco dei Prodotti Agroalimentari Tradizionali (PAT) della Regione Puglia, nella categoria “preparazioni di pesci, molluschi e crostacei e tecniche particolari di allevamento degli stessi” (D.L.vo 173/1998; Circolare Mi.P.A.F. n. 10 del 21 dicembre 1999) insieme a alici marinate, cozza tarantina, scapece di Lesina, polpo alla pignata, zuppa di pesce alla gallipolina e cuatara di Porto Cesareo. Nel presente lavoro si è voluto esaminare la qualità igienico-sanitaria e la composizione nutrizionale della Scapece Gallipolina confezionata in PET a chiusura non ermetica, al fine di stabilirne la shelf-life e di stilare un’etichetta completa di tutte le informazioni ai sensi del D.L.vo 109 del 1992 e s.m.i. come prodotto preconfezionato, in modo da creare un’immagine trasparente di questa preparazione alimentare tanto antica quanto ricercata

Burrata cheese is a popular typical Italian food product, produced in Puglia (an administrative region of southern Italy), and this study investigated the microbiological quality of 404 samples of this cheese. The samples were analyzed in order to quantify Escherichia coli and to detect the presence of Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes. No sample exceeded the values of E. Coli set by EC Regulation 1441/07 for some dairy products, while 15 (3.7%) samples tested coagulasepositive staphylococci positive, with values greater than 103 CFU/g. One strain of S. aureus was identified and characterized from each of these positive samples, and of these strains, 7 (46.6%) produced staphylococcal enterotoxin A, 5 (33.3%) produced staphylococcal enterotoxin C, 2 (13.3%) produced staphylococcal enterotoxin D, and 1 (6.6%) produced both staphylococcal enterotoxins A and D. All strains were mecA negative. The 15 S. aureus isolates were tested for their antimicrobial resistance patterns, and all analyzed strains showed antimicrobial resistance properties for at least one of the tested antibiotics. Testing for the other pathogens mentioned above gave negative results. The results of our study mean that the microbiological quality of Burrata cheese can be assumed to be good, although care must be taken with raw materials and good hygiene during processing in order to guarantee greater food safety. © International Association for Food Protection.

Radio frequency (RF) applications to food process are well known due to the possibility of quickly and uniformly heating food matrix (1). Fresh stuffed pasta conventional production technology consists of a first steam pasteurization for a period varying from 2 to 10 min depending on pasta size and weight, initial microbial density and wet steam or superheated steam, followed by a drying phase with forced hot air at a temperature not exceeding 65°-70°C to increase pasta consistency and stabilize the shape. Fresh semolina pasta RF pasteurization/pre-drying process is already used by some companies a reduction of microbiological parameters, reduced time pasteurization, a better cooking bheavior, keeping g a great intensity taste and aroma the typical of fresh semolina pasta. Fresh stuffed pasta production has several healthy and technology problems with respect to fresh semolina pasta, thus RF pasteurization/pre-drying process requires a proper implementation and evaluation of effects on different types of products. In this study we have examined three different types of fresh stuffed pasta, cappelletti stuffed with ham, fagottini stuffed with cheese and tortellini stuffed with meat. Three different RF treatments were carried out: 3 kV were applied to fresh pasta stuffed with ham and meat and 2 kV to fresh pasta stuffed with ricotta cheese for a total time of 10 and 8 min, respectively. RF plant consists of a single steel tunnel, in which electrodes are placed and kept at 27.12 MHz, were simultaneously pre-drying and pasteurization of fresh pasta occurs (2). Microbiological analysis of fresh stuffed pasta different samples, pre-and postpasteurization, were made by the Tempo® System (bioMériux, France). Preliminary results in different types of fresh stuffed pasta show that RF pasteurization/ pre-drying process cause reduction of some microbiological parameters.