Food safety considerations in relation to Anisakis pegreffii in anchovies (Engraulis encrasicolus) and sardines (Sardina pilchardus) fished off the Ligurian Coast (Cinque Terre National Park, NW Mediterranean)

Aims: The purpose of this work was to verify whether E. coli is a good indicator of viral contamination in mussels and Adenovirus could represent a better alternative as indicator organism of viral presence to guarantee consumer health protection. Methods and Results: Eighty samples of mussels from La Spezia Gulf were analysed for E. coli, Salmonella, Adenovirus, Norovirus and hepatitis A virus with cultural and biomolecular tests. The results of bacterial parameters showed E. coli within the law’s limits and the absence of Salmonella. Twelve samples were positive for Adenovirus presence, one for Norovirus genogroup II and two for hepatitis A virus. None of these positive mussels was found to be contaminated with more than one virus at the same time. Conclusion: This study showed that there was not a direct correlation between the presence of human pathogenic viruses and bacterial indicators. Significance and Impact of the Study: Both E. coli and Adenovirus cannot be considered valid substitutes for the direct research of human pathogenic viruses in mussels. To improve consumer health protection, the European Commission will provide standardized methods for Norovirus and hepatitis A virus detection as soon as possible

HEAT TREATMENT FOR THE PRECOOCKED SHRIMPS PRODUCTION: VIBRIO PARAHAEMOLYTICUS RISK ANALYSIS

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Sensibilità di Campylobacter jejuni al nitrito di sodio nell’impasto di salsiccia fresca.

Sono stati contaminati con una concentrazione nota (105 ufc/g) di Campylobacter jejuni (ATCC n. 29428) dei campioni di impasto di salsiccia, addizionati con nitrito di sodio, alle concentrazioni di 100 e 150 ppm per verificare l’effetto inibente dell’additivo nei confronti del microrganismo. La sopravvivenza di quest’ultimo, nel tempo, in presenza e in assenza del sale, è stata valutata conservando il prodotto alle temperature di refrigerazione (4°C), di cantina (12°C) ed ambiente (20°C): per ciascuna temperatura sono stati esaminati cinque campioni. Il microrganismo è risultato in grado di sopravvivere nell’impasto di salsiccia, in tutte le condizioni ambientali considerate, in assenza di nitrito di sodio. L’addizione del sale all’impasto, inoltre, è risultato efficace nei confronti di C. jejuni già al dosaggio di 100 ppm (temperatura di cantina e temperatura ambiente). In tutte le prove, comunque, si è potuto osservare che l’aggiunta di 150 ppm di nitrito di sodio, specialmente nell’arco delle prime 48 ore, ha influito negativamente sulla sopravvivenza di C. jejuni in modo più evidente rispetto all’impiego di 100 ppm del sale

Evaluation of Adenovirus and E. coli as indicators for human enteric viruses presence in mussels produced in La Spezia Gulf (Italy)

Aims: The purpose of this work was to verify whether E. coli is a good indicator of viral contamination in mussels and Adenovirus could represent a better alternative as indicator organism of viral presence to guarantee consumer health protection. Methods and Results: Eighty samples of mussels from La Spezia Gulf were analysed for E. coli, Salmonella, Adenovirus, Norovirus and hepatitis A virus with cultural and biomolecular tests. The results of bacterial parameters showed E. coli within the law's limits and the absence of Salmonella. Twelve samples were positive for Adenovirus presence, one for Norovirus genogroup II and two for hepatitis A virus. None of these positive mussels was found to be contaminated with more than one virus at the same time. Conclusion: This study showed that there was not a direct correlation between the presence of human pathogenic viruses and bacterial indicators. Significance and Impact of the Study: Both E. coli and Adenovirus cannot be considered valid substitutes for the direct research of human pathogenic viruses in mussels. To improve consumer health protection, the European Commission will provide standardized methods for Norovirus and hepatitis A virus detection as soon as possible