Black soldier fly as dietary protein source for broiler quails: apparent digestibility, excreta microbial load, feed choice, performance, carcass and meat traits

In order to expand with validated scientific data the limited knowledge regarding the potential application of insects as innovative feed ingredients for poultry, the present study tested a partial substitution of soya bean meal and soya bean oil with defatted black soldier fly (Hermetia illucens) larvae meal (H) in the diet for growing broiler quails (Coturnix coturnix japonica) on growth performance, mortality, nutrients apparent digestibility, microbiological composition of excreta, feed choice, carcass and meat traits. With this purpose, a total of 450 10-day-old birds were allocated to 15 cages (30 birds/cage) and received three dietary treatments: a Control diet (C) and two diets (H1 and H2) corresponding to 10% and 15% H inclusion levels, respectively (H substituted 28.4% soya bean oil and 16.1% soya bean meal for H1, and 100% soya bean oil and 24.8% soya bean meal for H2, respectively). At 28 days of age, quails were slaughtered, carcasses were weighed, breast muscles were then excised from 50 quails/treatment, weighed, and ultimate pH (pHu) and L*, a*, b* colour values were measured. Breast muscles were then cooked to assess cooking loss and meat toughness. For the digestibility trial, a total of 15 28-day-old quails were assigned to the three feeding groups. The excreta samples were subjected to chemical and microbiological analysis. The same 15 quails were then simultaneously provided with C and H2 diets for a 10-day feed choice trial. Productive performance, mortality and carcass traits were in line with commercial standards and similar in all experimental groups. With the exception of ether extract digestibility, which was lower in H1 group compared with C and H2 (P=0.0001), apparent digestibility of dry matter, CP, starch and energy did not differ among treatments. Microbial composition of excreta was also comparable among the three groups. Feed choice trial showed that quails did not express a preference toward C or H2 diets. Breast meat weight and yield did not differ among C, H1 and H2 quails. Differently, the inclusion of H meal reduced meat pHu compared with C. In conclusion, this study demonstrated that H. illucens larvae meal can partially replace conventional soya bean meal and soya bean oil in the diet for growing broiler quails, thus confirming to be a promising insect protein source for the feed industry. Further research to assess the impact of H meal on intestinal morphology as well as on meat quality and sensory profile would be of utmost importance

Levels of microbial contamination of domestic refrigerators in Italy

Aim: According to the EFSA Report 2013, 32.7% of outbreaks of foodborne illness registered in Europe occurs within the home, due to inadequate hygienic behaviour of consumers when preparing foods in the kitchen. The efficacy of proper cleaning of cutting boards, dishes and cutlery in limiting microbial cross-contaminations in the kitchen has been documented many times, whereas few researches have been performed to determine the microbial load of the internal walls of domestic refrigerators, in Italy. The aim of this investigation is to ascertain the role played by internal surfaces of home refrigerators as possible sources of microbial contamination of foods. Material and methods: We analyzed 293 domestic refrigerators of students or workers at the university campus of Agripolis (Legnaro, Italy). For each refrigerator, 2 internal surfaces were sampled using sponge-bags. The amounts of total viable count (TVC), Gram-negative spoiling bacteria, moulds and yeasts and the main pathogenic bacterial species were determined. Results: TVCs greater than 1 log CFU cm2 are in a little over 50% of the samples analyzed and are found mainly on the bottom of the refrigerator (61%) compared to the walls (39%) (P < 0.001). Even for other microbial counts the risk ratio of finding them on the bottom of the refrigerator is significantly higher than on the walls; the possibility of there being a finding on the bottom with respect to the walls varies from 2.5 to 8.5 times respectively for moulds and Aeromonas spp. Salmonella spp. was found in 1.7% of the samples, Bacillus cereus in 5.6%, Coagulase-positive staphylococci (CPS) in 4%, the prevalence of which is always higher on the bottom of the refrigerator. Listeria monocytogenes and Yersinia enterocolitica were never found. Conclusions: It is necessary to better educate consumers to clean their appliances more frequentl

The Growth Potential of <i>Bacillus cereus</i> in Ready-to-Reheat Vegetable Soups

Bacillus cereus (hereafter, B. cereus) poisoning often arises from the consumption of Ready-To-Reheat vegetable soups in which an intensive growth of the vegetative cells of B. cereus take place. The market for these soups is increasing significantly worldwide. For the producer it is important to determine if soups can promote the growth of B. cereus, by calculating its growth potential. We can achieve this goal by carrying out an efficient challenge test. In our study we have designed and performed a challenge test in three batches of an emmer (Triticum monococcum) and vegetable soup that undergo a second pasteurization treatment after packaging. We found out that under refrigeration conditions B. cereus is unable to multiply in the soup, instead, under conditions of thermal abuse, B. cereus can grow during 90 days of shelf life with a growth potential of 0.82 logarithms. It is essential to keep the entire production phase under control using effective GMP (Good Manufacturing Practices) and GHP (Good Hygiene Practices) measures, to ensure that the freshly produced soups contain low loads of the spores of B. cereus. In this way, the vegetative cells born from the germination of the spores cannot reach the infectious dose necessary to induce the food poisoning

Incidenza della cisticercosi bovina in Piemonte nel triennio 2002-2004

Col presente lavoro ci siamo proposti di valutare l\u2019incidenza della cisticercosi bovina, in una regione come il Piemonte, caratterizzata da un\u2019alta concentrazione di bovini e di impianti di macellazione. A differenza della cisticercosi suina (che continua a essere una diffusa e pericolosa zoonosi nei paesi poveri a zootecnia pre-industriale, mentre \ue9 quasi scomparsa nei paesi industrializzati), la cisticercosi bovina continua a essere presente anche in paesi industrializzati come l\u2019Italia. In tema di incidenza percentuale sui capi macellati, in bibliografia praticamente non disponiamo di dati aggiornati sulla cisticercosi bovina, mentre sono piuttosto numerosi i riferimenti su quella suina. Le cifre che emergono dalla nostra ricerca dimostrano, invece, che la cisticercosi bovina \ue8 ancora ben presente e diffusa. Nel triennio 2002-2004 risulta, per la realt\ue0 piemontese, una percentuale dello 0,15% sul bestiame macellato (0,05% rispetto al patrimonio zootecnico regionale). Si tratta, in ultima analisi, della rilevazione media di circa 600 casi/anno. Sulla totalit\ue0 dei casi segnalati, oltre la met\ue0 proviene dalla ASL 11, che costituisce pertanto un osservatorio privilegiato nei confronti di questa zoonosi. Dai dati raccolti nel 2003 risulta che su 450 segnalazioni (il 5,35\u2030 dei capi macellati), 257 sono relative a capi bovini di provenienza regionale contro 193 di animali provenienti da fuori regione. Tenuto conto del fatto che 360 segnalazioni (l\u201980% del totale) riguardano animali a fine carriera (vacche e tori) risulta evidente che, nonostante gli sforzi quasi centenari per debellare tale zoonosi mediante il filtro veterinario, si \ue8 ancora lontani dalla meta e che la zoonosi \ue8 ancora ben presente. I dati confermano, indirettamente, che le condizioni igieniche delle acque luride provenienti da scarichi rurali e non, siano ancora lontane da una situazione di sicurezza

Evaluation of quality and safety of beef hamburgers fortified with Ozonated Extra Virgin Olive Oil

This study investigates the impact of Ozonated Extra Virgin Olive Oil (OEVO) on the shelf life and quality of beef hamburgers during a 15-day storage period. Firstly, the Extra Virgin Olive Oil (EVO) was ozonated, and its oxidative stability and Fatty Acid Profile (FAP) were evaluated before and after ozonation. The oxidative stability of EVO decreased insignificantly (p > 0.05) after ozonation with a 3.54% Reduction in Induction Period (RIP). However, ozonation significantly increased (p 0.05) between the redness (a* value) of hamburgers on different days, excluding days 7, 13, and 15. The combined properties of EVO and ozone had a prominent antimicrobial effect, increasing the shelf life of the beef hamburgers by reducing the number of Total Viable Count (TVC), Lactic Acid Bacteria (LAB), Enterobacteriaceae (EB), and Coliforms (CF)

UN INSOLITO DIFETTO DEL CAVIALE SALATO

none7Caviar is an appreciated fish product, made from salted sturgeon's eggs. This rare delicacy is quite sensible to microbial spoilage and a great hygienic care is needed in every step of the production. Our study reports an unusual defect of salted caviar, consisting in little white, rough particles of an anonymous compound (1-3 mm of diameter) spread into the caviar. Chemical as well as microbiological analyses were performed, to establish the nature and the origin of these granules. The results showed that they were granules of borate, a food additive normally used as antimicrobial substance in caviar. Establishing a shorter shelf-life of these preserved fish products would be useful to avoid this defect.mixedALBERGHINI L.; SIMIONI G; ANTONETTI P; FERIOLI M; BISSACCO E; MIOTTI SCAPIN R; GIACCONE VAlberghini, Leonardo; Simioni, G; Antonetti, P; Ferioli, M; Bissacco, E; MIOTTI SCAPIN, R; Giaccone, Valeri