Evaluation of anatomical and histopathological changes in target organs of cattle slaughtered in Sardinia as a result of the illegal use of growth hormones. Preliminary results

Within the bovine specie, illegal use of anabolic agents can be grouped into four categories: beta-agonists, thyrostatics, glucocorticoids, sexual steroids. These substances, further their anabolic effect, cause morphological changes in target organs which can be evidenced by anatomical and histopathological testing. Such investigations are extremely important to screen and to detect in advance groups of animals in risk-breeding

Shelf life of fresh air packaged and precooked vacuum packaged quails

The shelf-life of 3 batches (Q1, Q2, Q3) of quail meat, were examined. Q1 were cut and seasoned with commercial olive oil, stoned green olive and sliced bacon. Q2 were divided into two subgroups: Q2.1 produced in the previously described conditions; Q2.2 seasoned also with rosemary. Quails were placed in lowdensity polystirene barrier trays and aerobically packaged. Q3 quails were boiled in salted hot water for 40 min, seasoned with myrtle leafs, placed in low density polyethylene bags and vacuum packaged. All samples were stored at +2 and +7°C. Analysis were conducted at 0, 3, 7, 9 and 14 days (T0, T3, T7, T9, and T14, respectively). For all the samples, pH measurement and microbial analysis [total viable count (TVC), Enterobacteriaceae, E. coli, Lactobacillus spp. (LAB), Pseudomonas spp., Brochothrix thermosphacta, coagulase-negative Staphylococci (CNS), Enterococcus spp., yeasts and moulds, Salmonella spp., Listeria monocytogenes] were performed. Initial TVC levels of fresh quails (ca. 4 log CFU/g) were rather high and this may be due to the microbial population of the raw material. In Q1 and Q2.1 samples, TVC reached the value of 7 log, which is considered as the upper acceptability limit for fresh poultry meat (after T9 under storage at +2°C and after T7 at +7°C). In Q2.2 samples such limit was reached earlier, after T3. In Q3 samples, lower TVC levels were recorded and did not reach the above mentioned limit, not even at the end of storage. However, mean counts >5 log were reached, maybe because of a post-cooking cross-contamination. Salmonella spp. prevalence was 33% in Q1, Q2.1 and Q2.2 samples

Shelf life of fresh air packaged and precooked vacuum packaged quails

The shelf-life of 3 batches (Q1, Q2, Q3) of quail meat, were examined. Q1 were cut and seasoned with commercial olive oil, stoned green olive and sliced bacon. Q2 were divided into two subgroups: Q2.1 produced in the previously described conditions; Q2.2 seasoned also with rosemary. Quails were placed in lowdensity polystirene barrier trays and aerobically packaged. Q3 quails were boiled in salted hot water for 40 min, seasoned with myrtle leafs, placed in low density polyethylene bags and vacuum packaged. All samples were stored at +2 and +7°C. Analysis were conducted at 0, 3, 7, 9 and 14 days (T0, T3, T7, T9, and T14, respectively). For all the samples, pH measurement and microbial analysis [total viable count (TVC), Enterobacteriaceae, E. coli, Lactobacillus spp. (LAB), Pseudomonas spp., Brochothrix thermosphacta, coagulase-negative Staphylococci (CNS), Enterococcus spp., yeasts and moulds, Salmonella spp., Listeria monocytogenes] were performed. Initial TVC levels of fresh quails (ca. 4 log CFU/g) were rather high and this may be due to the microbial population of the raw material. In Q1 and Q2.1 samples, TVC reached the value of 7 log, which is considered as the upper acceptability limit for fresh poultry meat (after T9 under storage at +2°C and after T7 at +7°C). In Q2.2 samples such limit was reached earlier, after T3. In Q3 samples, lower TVC levels were recorded and did not reach the above mentioned limit, not even at the end of storage. However, mean counts >5 log were reached, maybe because of a post-cooking cross-contamination. Salmonella spp. prevalence was 33% in Q1, Q2.1 and Q2.2 samples

Caratterizzazione del prosciutto di capra di razza sarda = Sustainability of biodiversity by valorization of Sarda breed goat dry hams

Goat farming is a very important resource, expecially in marginal and unlikely exploitable Mediterranean areas. They are extensively reared, mainly for milk production and for suckling kids meat. The meat from adult goats instead is not profitable, because of its very low commercial value. The transformation of the Sarda goat (native breed) meat in ripened products (ham) would contribute to safeguard the Sardinian goat supply chain. In the present study, in order to characterize the Sarda breed goat dry ham, five batches (L1–L5), processed in a traditional plant, were analyzed. The chemical-physical characteristics were determined in the following stages: fresh ham (MP), after salting (S), after drying (E) and at the end of ripening (P). The microbiological parameters were determined in MP and in P. The dynamics of pH during processing were similar to those of cured meat products (in P: 6.58±0.26). The aw value decreased during the processing up to 0.79±0.03. Regarding the microbiological parameters, in P the coagulase negative Staphylococci were the prevalent flora (4.38±1.08 Log10 cfu/g), followed by the Lactic acid bacteria (2.46±1.00). The Moulds and Yeasts were not constant and the presence of pathogens was not highlighted

Detection of genes encoding for virulence and adherence factors in <i>Escherichia coli</i> isolated in slaughtered Sarda breed sheep

In order to investigate the pathogenic profile of Escherichia coli hosted in “Sarda” sheep, autochthonous race present in Sardinia, thirty-seven E. coli strains collected from different sources (fleeces, carcass swabs and gut mucosa) of pre-chill slaughtered sheep (ewes and lambs) were serotyped using pheno- and genotypic methods. Furthermore, the presence of genes encoding for virulence factors and mediating for localized mucosal adherence factors was investigated, and pulsed-field gel electrophoresis (PFGE) characterization was performed. Twenty-one (56.8%) of the isolates belonged to O91 serogroup and sixteen (43.2%) belonged to nine different serotypes (O5:H11, O8:H14, O26:H2, O38:H26, O116:H9, O116:H11, O132:H34, O149:H?, O161:H-). Of these non-O91 strains, five (13.5%) were able to produce verocytotoxin (VT) and were ascribed to VTEC pathogroup, eleven (29.7%) were attributed to the Enteropathogenic E. coli (EPEC) pathogroup; the other strains (n.21) cannot be ascribed to a pathogenic group. However, various associated virulence genes were observed in all isolated strains. Macrorestriction analysis highlighted a large heterogeneity of the E. coli strains. The results confirm the role of sheep as reservoir of pathogenic E. coli serotypes potentially able to colonize and to damage the intestinal mucosa

Microrganismi agenti di zoonosi e indicatori di igiene del processo in carcasse ovine al macello = Food safety and process hygiene criterions on sheep carcasses

The hygienic status and the presence of some pathogens (Staphylococcus aureus, Listeria monocytogenes e Salmonella spp.) at slaughterhouses was evaluated in different matrix of sheep and lambs (carcass surface, faeces, fleeces and mesenteric lymph nodes) according to the Com. Reg. (EC) No 2073/2005. The 48% of sheep and 68.9% of lamb sampled carcasses resulted allocated into the marginal category for Aerobic colony count, while the 28% and 42.2% respectively were allocated into unacceptable category for Enterobacteriaceae. S.aureus was isolated more frequently in fleeces (11.5%), carcasses (12.6%) of lambs than sheep. L. monocytogenes was found in fleeces and carcass of two sheep and in faeces of four lambs, while Salmonella spp. was detected only in sheep carcasses of a single plant