Serological survey of Borrelia burgdorferi sensu lato, Anaplasma phagocytophilum, and Ehrlichia canis infections in rural and urban dogs in Central Italy.

[b]Introduction[i][/i][/b][i]. Borrelia burgdorferi [/i]sensu lato (s.l.) and Anaplasma phagocytophilum are well known zoonotic pathogens, whereas[i] Ehrlichia canis[/i] is usually considered to be of veterinary concern, although on the basis of recent reports it also seems to be able to infect humans. [b]objective[/b]. The aim of the study was to determine the seroprevalence of [i]B. burgdorferi [/i]s.l., A. phagocytophilum and [i]E. canis[/i] in an Italian canine population, and to verify if there are differences between dogs living in urban areas and those from a rural environment. [b]materials and method.[/b] Blood sera of 1,965 dogs, 1,235 from cities and 730 from rural areas, were tested by indirect immunofluorescent assay (IFAT). [b]results[/b]. The overall seroprevalence was highest for E. canis (7.07%), followed by [i]A. phagocytophilum[/i] (4.68%), and [i]B. burgdorferi[/i] s.l. (1.47%). Rural dogs showed the highest seroprevalence to [i]B. burgdorferi[/i] s.l. and [i]A. phagocytophilum[/i]. No significant differences were observed between rural and urban [i]E. canis[/i]-positive dogs. A low percentage (1.32%) of dogs with dual seropositivity was detected, and no triple positive reactions were observed. No significant differences were detected in the seroprevalence of the three agents in relationship to the age and gender of the dogs. Seroprevalence in the five years considered were not statistically different, except for the lowest rate for [i]E. canis[/i] observed in 2012. [b]conclusions[/b]. The results confirm the presence of [i]B. burgdorferi[/i] s.l., [i]A. phagocytophilum[/i] and [i]E. canis[/i] in Italian dogs in both urban and rural areas. Monitoring pet dogs, which share the same environment with their owners, is useful for identifying the presence of tick-borne disease agents of both veterinary and public health significanc

Qualitative and quantitative evaluation of biogenic amines in vitro production by bacteria isolated from ewes' milk cheeses

Studying the production of biogenic amines (BA) by cheese microbiota is important, because high BA concentrations in food represent a health risk for consumers. Qualitative screening with differential media and HPLC quantification were used to investigate the production of 8 BA (2-phenylethylamine, cadaverine, histamine, putrescine, spermidine, spermine, tryptamine, and tyramine) by 72 isolates from curd and cheese samples manufactured with raw and pasteurised ewes' milk. Enterobacteriaceae showed good putrescine and cadaverine production, both for number of positive isolates and for concentrations produced (average: 341 and 785 micrograms/ml, respectively). Among Enterobacteriaceae data are provided on BA formation by Pantoea conspicua, previously not isolated from food samples. All enterococci formed tyramine, often in high amounts (average: 1608 micrograms/ml), and many produced notable 2-phenylethylamine, putrescine, and cadaverine concentrations (average: 184, 121, and 146 micrograms/ml, respectively). BA formation by lactobacilli was overall extremely limited, with the notable exception of high tyramine concentrations produced by 1 Lactobacillus paracasei (800 micrograms/ml) and 2 Lactobacillus curvatus (> 1700 micrograms/ml), all isolated from pasteurised milk samples. Thus, undesired and technologically useful microorganisms both play a role in BA accumulation in cheeses

Biogenic Amines Content of Four Types of "Pecorino" Cheese Manufactured in Tuscany

Biogenic amines content of four types of Tuscan ewes' milk "pecorino" cheese was evaluated using HPLC-UV analysis. All cheeses were manufactured in the same dairy factory with different combinations of milk (raw or pasteurized) and type of ripening. Total biogenic amines and tyramine levels of a raw milk "pecorino" ripened five months, partly in a traditional cave, were significantly higher than those of a pasteurized milk "pecorino" with a similar ripening; and of a two months raw milk "pecorino" ripened in the dairy plant. No statistical significant difference was found when comparing total biogenic amines and tyramine contents of the same five month ripened raw milk "pecorino" with a pasteurized milk "pecorino" ripened six months, partly in a traditional "fossa." In raw milk cave-ripened and "fossa"-ripened cheeses, total biogenic amines exceeded 1000 mg/kg. In cheeses manufactured with raw milk and/or in particular ripening environments, specific hygienic cares are needed to limit biogenic amines form..

Fishes and their parasites in the water district of Massaciuccoli (Tuscany, Central Italy)

This study has been conducted in the district of Massaciuccoli (lake, marsh and reclaimed areas with drainage channels) in Tuscany region (Central Italy). The aim of the research was to detect the presence of parasites in fishes, in particular of Opisthorchis felineus, which causes an important zoonosis. Between 2010-2012, the health status of 381 fishes was monitored, morphometric characteristics were determined, and parasites were searched for and identified. Of the 381 examined fishes, 189 were free of parasites while 192 were infected, among them 91 presented multiple infections. Opisthorchis felineus was not found in any of the examined fishes

Plasmatic tryptophan/large neutral amino acids ratio in domestic dogs is affected by meal composition

Tryptophan (Trp) is involved in the synthesis of serotonin and melatonin and it competes with other large neutral amino acids (LNAAs) for its uptake into the brain [1]. The aim of this study was to assess the impact of three different diets on plasmatic Trp/LNAAs ratio. This study included five female Labrador Retrievers (2 spayed, 8.6 ± 3.8 years old) from the same bloodline, who were usually fed the same commercial dry food once a day. Each dog received three different diets for one single day each. Isocaloric and isonitrogenous diets, with a carbohydrates content of 47% and proteins content of 28% on dry matter basis, were provided in two meals, one in the morning and one after 12 hours. Dogs received the first diet (D1) and then they returned to their normal diet for 30 days. After that “washout” period, dogs were fed with the second diet (D2), and after 30 more days they received the third diet (D3). D1 was composed of a mix of puffed rice, minced meat and olive oil equally divided into the two meals. D2 was made up of two different meals. The morning meal was composed of puffed rice and olive oil, whereas the evening meal consisted of minced meat and olive oil. D3 consisted of two identical meals of the commercial dry food usually consumed by the sample dogs. Blood was collected right before the first meal (t0) and after 2, 4, 6, 8, 10 and 24 hours. Plasma samples were used for HPLC quantification of Trp and other LNAAs (isoleucine + leucine + phenylalanine + tyrosine + valine) using a method described in literature [2]. Their levels and ratios at t0 and after D1, D2 and D3 were compared using a mixed model for repeated measures (p<0.05). Trp concentrations showed no significant difference between D1, D2 and D3 samples at any sampling times. LNAAs levels were similar at t0 in the three experimental days, but they showed different trends depending on the composition of the meal provided. In particular, D2 led to a decrease in LNAAs levels and therefore to higher Trp/LNAAs ratios in the 6 hours period after the provision of carbohydrates. In detail, mean Trp/LNAAs ratio of D2 was statistically higher compared to both D1 and D3 at t2 (D1=0.224; D2=0.306; D3=0.217; p<0.001), t4 (D1=0.225; D2=0.327; D3=0.197; p<0.001), and t6 (D1=0.244; D2=0.303; D3=0.205; p<0.015). In addition, mean Trp/LNAAs ratio after D2 was higher than after D3 also at t8 (D2=0.280; D3=0.206; p<0.001) and t10 (D2=0.294; D3=0.224; p<0.001). The trend was different at t24, when Trp/LNAAs ratio was found to be significantly lower after being fed D2 compared to D1 (D1=0.210; D2=0.155; p=0.041). These results indicate that the diet affects Trp bioavailability. Therefore, it is worthwhile to investigate the effects of diet on Trp bioavailability at the brain level, serotonin and melatonin secretion and the real impact of Trp/LNAAs ratio on dog behaviour

Staphylococcus aureus growth and enterotoxin production in Italian caciotta cheese

To evaluate growth and enterotoxin production of Staphylococcus aureus in raw milk caciotta, an Italian soft cheese, experimental cheesemaking trials were carried out with and without a commercial starter. Two different inocula of selected enterotoxinproducing S. aureus strains were tested: high (mean value 5.03 log CFU/mL of milk) and low (mean value 3.22 log CFU/mL of milk). Uninoculated cheeses with milk containing 2.15 log CFU/mL mean value of coagulase-positive staphylococci were also examined. With higher inocul a coagulase-positive staphylococci counts reached 7.57 log CFU/g without starter and had significantly higher values after the acidification phase than those with starter (below 6.5 log CFU/g). Using an enzyme immunoassay, enterotoxins were detected in cheeses both without and with starter, but the latter showed significantly lower photometrical absorbance values than the former. In low inoculum and uninoculated cheeses without starter, coagulase-positive staphylococci maximum values were between 5 and 6 log CFU/g, without enterotoxin production. To enhance the safety of this cheese it is fundamental to strictly prevent coagulase-positive staphylococci contamination and multiplication, particularly at the primary production level, and to correctly acidify the curd by starter cultures, which can substantially limit total coagulase-positive staphylococci increase

Microbiological and physicochemical profile of traditional <i>Salsicda toscana</i> during storage

The aim of this study was to evaluate the evolution during refrigerated storage of the main microbiological and physicochemical parameters of a traditional Italian fresh sausage, salsiccia toscana. The following parameters were analyzed at Days 0, 6 and 9 of storage: total aerobic mesophilic and psychrotrophic counts, Brochothrix thermosphacta, lactic acid bacteria, Pseudomonadaceae, Enterobacteriaceae, Escherichia coli, Micrococcaceae, yeasts and moulds, Salmonella spp., Listeria monocytogenes; pH, Aw, moisture, protein, total lipids, ash, fatty acid composition, Thiobarbituric Acid Reactive Substances, colour measurement. The results revealed a statistically significant increase in the main microbiological parameters between Days 0 and 9 of refrigerated storage, with total bacterial counts exceeding 107 CFU/g after nine days and Brochothrix thermosphacta representing the main spoilage microorganism. Among physicochemical parameters, discolouration was noted during the time of storage, with a significantly paler colour on the surface of sausages with casings after nine days of storage. Considering that the initial bacterial counts were higher than 105 CFU/g for Brochothrix thermosphacta, Pseudomonadaceae, lactic acid bacteria and Enterobacteriaceae, and that the product is traditionally purchased loose without any packaging, it is fundamental to improve the good manufacturing practices, particularly measures to control processing temperatures

Factors Predicting the Intention of Eating an Insect-Based Product

This study provides a framework of the factors predicting the intention of eating an insect-based product. As part of the study, a seminar was carried out to explore how the provision of information about ecological, health, and gastronomic aspects of entomophagy would modify consumer beliefs regarding insects as food. Before and after the informative seminar, two questionnaires about sociodemographic attributes and beliefs about the consumption of insects as food were given. Participants were then asked to carry out a sensory evaluation of two identical bread samples, but one was claimed to be supplemented with insect powder. Results showed that perceived behavioral control is the main predictor of the intention, followed by neophobia and personal insect food rejection. The disgust factor significantly decreased after the participants attended the informative seminar. Sensory scores highlighted that participants gave "insect-labelled" samples higher scores for flavor, texture, and overall liking, nevertheless, participants indicated that they were less likely to use the "insect-labelled" bread in the future. Our findings provide a better understanding of insect food rejection behavior and help to predict the willingness to try insect-based products based on some important individual traits and information

First recovery of bird acanthocephalan Sphaerirostris lanceoides in an Eurasian badger (Meles meles) in Italy

Esemplari di cistacanti parzialmente e completamente evertiti dell'acantocefalo Sphaerirostris lanceoides sono stati rilevati nell'intestino di 1 tra 5 tassi (Meles meles) raccolti in Italia e già deceduti al momento del loro ritrovamento. Questa è la prima segnalazione di S. lanceoides nel tasso

Prevalence, phenotypic and genetic diversity of Campylobacter in poultry fresh meat and poultry products on retail sale in Tuscany (Italy)

In this study, the prevalence of Campylobacter spp. in poultry fresh meat and ready‑to‑cook products was evaluated. Seventy‑three samples were collected at retail level from supermarkets and discount stores, obtaining 61.6% positivity. Of 133 Campylobacter isolates, 86 strains (Campylobacter coli, 58.1% and Campylobacter jejuni, 41.9%) were selected for characterisation on the basis of their SmaI and kpnI pulsed field gel‑electrophoresis (PFGE) profiles, to exclude clonal replicates. Campylobacters resulted highly resistant to tetracycline, ciprofloxacin, and nalidixic acid (79.1%, 72.1% and 65.1%, respectively); 50% of C. coli and 13.9% of C. jejuni were resistant to ciprofloxacin and erythromycin, the most important antimicrobials for human campylobacteriosis therapy. Five C. coli were resistant to 5/7 of the tested antimicrobials. HS4c was the prevailing C. jejuni serotype group (22.3%), whereas 8 other serotypes were identified in low percentages. SmaI and kpnI profiles showed a wide variability. The survey showed a high Campylobacter contamination of poultry meat and poultry products at retail level in Tuscany, Italy. A wide strains’ heterogeneity and a remarkable level of strains’ antimicrobial resistance have been reported, confirming the need for an improvement of specific preventive measures along the production chain