Introduction of the nudging method in penitentiary facilities in Italy in view of food waste reduction: Preliminary data

The aim of this study was to analyze different aspects of food waste in the specific context of prisons by introducing the nudging method, thanks to the collaboration of District House and Prison of Larino (Italy) involving staff and guests of the penitentiary structure, providing them with the knowledge of the topic and encouraging them to propose creative and effective solutions to prevent and reduce food waste. The study involved n. 50 participants out of total of about 200 prisoners. Data were collected using n.3 questionnaires related to the knowledge of food waste food, the second related to the origin of consumed and food waste and the third collected the participants’ proposals how to reduce food waste. The results show that effects of nudging has awakened the prisoners’ conscience about the social, ethical and economic importance of reducing food waste and a proactive attitude in providing proposals for the reduction of food waste. The most wasted food is bread (35%), pasta (27%) and fresh fruit (20%), provided by the administration because they are considered of inferior quality or prepared and cooked badly. The overwhelming majority (96%) of the participants showed sensitivity about the ethical and economic reasons behind the fight against food waste, making themselves available to contribute to its reduction and suggesting some initiatives. The data collected from the questionnaires related to the causes of waste indicate the need to implement actions aimed at the correct conservation of food and the promotion of good hygiene practices

Ante-mortem and Post-mortem Inspection and Relationship between Findings in a North Albanian Pig Slaughterhouse

Simple Summary In European Union abattoirs, the safety of meat is dependent on the favorable opinion from an official veterinarian, in accordance with the current legislation. From this perspective, the feedback generated from the ante-mortem visit and the post-mortem inspection can be investigated to control the health and welfare conditions of the animals in the pre-slaughter phases. From this perspective, we evaluated the ante-mortem and post-mortem inspection outcomes of slaughtered pigs in northern Albania and correlated the results in order to gain insight into the conditions and injuries of pigs slaughtered outside the European context and to extend knowledge on the possible relationship between ante-mortem and post-mortem relief. Dyspnea and tail, skin, and ear lesions were the most frequently observed conditions before slaughter, while pleuritis, pneumonia, liver alterations, white spots on the liver, and pericarditis were the most frequent lesions after slaughter. A significant increase in the total number of post-mortem findings was also observed as the number of ante-mortem findings increased. Overall, the prevalence of the findings observed in this study falls within the broad range of the data in the literature, but additional information should be collected during meat inspection so as to better understand the relationship between ante- and post-mortem outcomes. In June 2014, Albania was granted EU candidate status, thus starting a process of compliance with the membership criteria. In this context, a modern meat inspection approach in line with the European legislation was applied to a pig slaughterhouse in northern Albania in order to investigate the ante-mortem (AM) and post-mortem (PM) conditions and the relationship between these findings. For this purpose, 3930 pigs divided into 35 batches were evaluated over a 3-month period. The most frequent AM conditions recorded were tail lesions and dyspnea (9.1%), followed by skin (8.9%) and ear lesions (8.5%), while in the PM inspections, pleuritis was the most frequently observed condition (10.2%), followed by pneumonia (8.5%), liver alterations (5.7%), milk spot liver (3.8%), and pericarditis (3.3%). With the exception of liver alterations, the other PM lesions mentioned were positively associated with lesions on the ears (OR = 1.036; p < 0.001) and skin (OR = 1.026; p = 0.011) and dyspnea (OR = 1.021; p = 0.005), confirming the link between these variables and the health and welfare conditions of pigs on farms. Overall, the evidence that emerged from this Albanian slaughterhouse can be considered in line with other European contexts, especially in light of the considerable variability in the data present in the literature

Safety assessment: from fruit and vegetable waste to earthworm as feed sources

P154 Safety assessment: from fruit and vegetable waste to earthworm as feed sources Doriana E. A. Tedesco1, Marta Castrica2, Claudia M. Balzaretti2, Sara Panseri2 1Department of Environmental Science and Policy (ESP), University of Milano, Italy 2Department of Health, Animal Science and Food Safety (VESPA), University of Milano, Italy Contact: [email protected] The protein supply of farm animals is a central topic in Europe due to the reliance on imported protein, particularly soy products. On the other hand, livestock producers are in demand of sustainable, healthy and safe protein feed. Thus, it is necessary to develop sustainably feed innovations with a high level of safety. At the same time, food waste has already been recognised as an important global issue. From the environmental point of view, food waste has led to unnecessary exploitation of natural resources. Reduction of food waste is a key driver towards sustainable productive solutions and among the possibilities to achieve this goal, in this study is explored the recycling of fruit and vegetable waste (FVW) as a growth substrate for producing fresh earthworms then processed into a dried meal. The dried meal is assumed adoptable for feed alternative purposes. These topics are included in the philosophy of the circular economy. The safety and security assessment of the derived earthworm meal as future-generation feedstock is the aim of this study. In order to consider safety aspects of earthworms grown on FVW as future-generation feedstock, this study evaluated the microbiological quality and chemical contaminants of FVW (i) used as growth substrate; fresh earthworms (ii) and earthworms’ meal (iii) resulting from drying processes. The sampling and the analysis methods were carried out taking into account the Regulation (EC) No 152/2009 which laid down the methods of sampling and analysis for the official control of feed. The undesirable substances studied were: nitrites, the presence and the level of contamination of mycotoxins, pesticides, heavy metal and microbiological parameters. Microbiological analyses revealed the absence of Salmonella spp. and Listeria monocytogenes in FVW, in fresh earthworms and in earthworms’ meal. Microbial contamination was below the limit considered for animal feed. Analysis of persistent organic pollutants (POPs) and pesticides were also conducted showing the conformity of earthworms according to feed safety criteria used for food-producing animals. From this result, earthworms’ meal can represent a safe future-generation feedstock with improved sustainability in order to reduce the dependence on imported soybean as protein source. Acknowledgements This work was supported by Fondazione CARIPLO Integrated research on industrial biotechnologies 2015 (project 2015-0501): Principal Investigator Tedesco D

DOBRA HIGIJENSKA PRAKSA U LANCU SNABDEVANJA ZA PREOSTALU HRANU: STUDIJA SLUČAJA I PRIMENA SISTEMA OCENJIVANJA ZA HUMANITARNE ORGANIZACIJE

The no profit organizations manage food under the respect of the EU food safety rules. The EU food safety legislation provides the application of simplified procedures considering the level of complexity of each charitable organization (COs) and encourages the elaboration of Good Hygiene Practices Manuals (GHP) according to Regulation (EC) No. 852/2004. Recently, a study conducted by the working group of the Department of Health, Animal Science and Food Safety (University of Milan), has focused on the application of a new inspection-scoring model based on the use of a checklist. Checklist was elaborated taking into account the Manual of good practices for COs, validated by the Italian Ministry of Health. The aim of the checklist has been to verify the suitability to the sanitary hygiene requirements of the COs. (The GHP manual is available at http://cdn. bancoalimentare.it/sites/bancoalimentare.it/files/manualecaritasbanco_eng_007.pdfNeprofitne organizacije upravljaju hranom u skladu sa pravilima EU o bezbednosti hrane. Zakonodavstvo EU o bezbednosti hrane reguliše jednostavne procedure uzimajući u obzir nivo složenosti humanitarnih organizacija (eng.charity organizations -COs) i predstavlja okvir za izradu Priručnika dobre higijenske prakse (eng. Good Hygienic Practice – GHP) prema Regulativi (EC) br. 852/2004. Fokus nedavnog istraživanja koje je sprovela radna grupa sa Departmana za zdravlje, veterinarstrvo i bezbednost hrane (Univerzitet u Milanu) je primena novog modela inspekcijskog pregleda zasnovanog na korištenju kontrolne liste. Kontrolna lista je elaborirana imajući u vidu Priručnik dobre prakse za COs, prihvaćen od strane Italijanskog Ministarstva za zdravlje. Cilj kontrolne liste je bio da se verifikuje pogodnost potreba sanitarne higijene za COs. (Priručnik GHP je dostupan na sledećoj adresi: http://cdn.bancoalimentare.it/sites/ bancoalimentare.it/files/manualecaritasbanco_eng_007.pd