Italian Journal of Food Safety

Review of the potential of bioactive compounds in seaweed to reduce histamine formation in fish and fish products

Muhammad Maskur — 2025-01-30

The formation of histamine in food is influenced by temperature, and histamine growth can be inhibited by maintaining a cold chain. However, simply relying on temperature control is insufficient, as certain bacteria can produce the enzyme histidine decarboxylase even at temperatures below 5°C. To address this issue, various methods, such as modified atmosphere packaging, high hydrostatic pressure, and irradiation, have been developed to control histamine in fishery products. However, these methods often require significant investments. Therefore, there is a need for a cost-effective solution to overcome this problem. This review explores a cost-effective solution through the utilization of bioactive compounds derived from underexplored seaweeds. Seaweed bioactive compounds, either in their pure form or as extracts, offer a promising alternative method to regulate histamine generation in fishery products due to their antibacterial activity, and this review provides comprehensive insights into the potential of different seaweed-derived bioactive compounds as inhibitors of histamine production, detailing their diverse applications in fishery products. It also explores the mechanism by which bioactive compounds prevent histamine formation by bacteria, focusing on the potential of seaweed bioactive compounds to inhibit bacterial histidine decarboxylase. Future trends in the inhibition of histidine decarboxylation are also discussed. The bioactive compounds considered, such as flavonoids, alkaloids, terpenes, and phenolic acids, exhibit their antibacterial effects through various mechanisms, including the inhibition of DNA and RNA synthesis, disruption of cytoplasmic and cell membranes, and inhibition of enzymes by reacting with sulfhydryl groups on proteins. In conclusion, the integration of underexplored seaweeds in fishery product preservation represents a promising and innovative approach for future food safety and sustainability.

Heavy metal(loid) bioaccumulation in fish and its implications for human health

Dhary Alewy Almashhadany — 2024-12-20

Heavy metal(loid)s (HM) pollution in aquatic environments is a serious issue due to the toxicity, persistence, bioaccumulation, and biomagnification of these pollutants. The main sources of HM contamination are industrial activities, mining, agricultural practices, and combustion of fossil fuels. Fish can accumulate HMs through a process called bioaccumulation. As larger predatory fish consume smaller fish, these HMs enter the main food chains and can become increasingly concentrated in their tissues and finally reach humans. Here, we provided a general and concise conclusion from current research findings on the toxicological effects on different body systems. Exposure to HMs can lead to a range of adverse health effects, including neurological damage, developmental disorders, kidney damage, cardiovascular problems, and cancers. Their long-term accumulation can result in chronic toxicity even at low levels of exposure. HMs exert cellular cytotoxicity by disrupting essential cellular processes and structures. They can interfere with enzyme function, disrupt cell membrane integrity, induce oxidative stress, and cause DNA damage, ultimately leading to cell death or dysfunction. Prevention and control of HMs involve implementing measures to reduce their release into the environment through regulations on industrial processes, waste management, and pollution control technologies. Additionally, monitoring and remediation efforts are crucial for identifying contaminated sites and implementing strategies such as soil and water remediation to reduce human exposure and mitigate the impact on ecosystems. To conclude, HM accumulation in fish poses serious risks to public health and the environment, necessitating urgent interdisciplinary efforts to mitigate their harmful effects and promote sustainable practices that reduce HM flow into biological systems.

Recent advancements in meat traceability, authenticity verification, and voluntary certification systems

Mauro Conter — 2024-11-15

The growing demand for transparency in the food industry has led to significant advancements in meat traceability. Ensuring the authenticity and origin of meat products is critical for consumer trust, public health, and compliance with regulations. This paper reviews recent innovations in meat traceability, with a focus on blockchain technology as a novel approach to ensuring traceability. Additionally, advanced methods for verifying meat authenticity and origin, such as isotope fingerprinting, DNA analysis, and spectroscopic methods, are discussed. The role of voluntary certification schemes in enhancing traceability and authenticity verification in the meat industry is also explored. The findings highlight the importance of integrating cutting-edge technologies and certification schemes to build a robust and transparent meat supply chain.

16S rRNA metabarcoding applied to the microbiome of insect products (novel food): a comparative analysis of three reference databases

Gabriele Spatola — 2025-01-16

The 16S rRNA metabarcoding, based on Next-Generation Sequencing (NGS), is used to assess microbial biodiversity in various matrices, including food. The process involves a “dry-lab” phase where NGS data are processed through bioinformatic pipelines, which finally rely on taxonomic unit assignment against reference databases to assign them at order, genus, and species levels. Today, several public genomic reference databases are available for the taxonomic assignment of the 16S rRNA sequences. In this study, 42 insect-based food products were chosen as food models to find out how reference database choice could affect the microbiome results in food matrices. At the same time, this study aims to evaluate the most suitable reference database to assess the microbial composition of these still poorly investigated products. The V3-V4 region was sequenced by Illumina technology, and the R package “DADA2” was used for the bioinformatic analysis. After a bibliographic search, three public databases (SILVA, RDP, NCBI RefSeq) were compared based on amplicon sequence variant (ASV) assignment percentages at different taxonomic levels and diversity indices. SILVA assigned a significantly higher percentage of ASVs to the family and genus levels compared to RefSeq and RDP. However, no significant differences were noted in microbial composition between the databases according to α and β diversity results. A total of 121 genera were identified, with 56.2% detected by all three databases, though some taxa were identified only by one or two. The study highlights the importance of using updated reference databases for accurate microbiome characterization, contributing to the optimization of metabarcoding data analysis in food microbiota studies, including novel foods.

Occurrence of Salmonella and presumptive Bacillus cereus in sesame products from Swiss retail stores

Karen Barmettler — 2025-01-15

Sesame products such as tahini (tahin) or halva (halwa or helva), originating from Arabic cuisine, are becoming increasingly popular in Switzerland. Pathogens, such as Salmonella, can contaminate sesame products, as evidenced by various product recalls. In this study, the occurrence of Salmonella and Bacillus cereus group members was investigated in 100 sesame products (25 sesame seeds, 16 halva, 19 different sesame pastes, 7 sesame bars, 25 hummus, and 8 other products containing sesame) collected from Swiss retail stores. None of the products were positive for Salmonella, whereas B. cereus group members could be detected with bacterial counts between 1×10² and 9×10² CFU/g in 11 out of 100 (11%) products. The 11 isolates identified by matrix-assisted laser desorption ionization-time of flight were whole-genome sequenced with Illumina technology to confirm the identity of the pathogen, determine its toxin gene profile, and perform panC typing. Most of the isolates harbored genes encoding the enterotoxins Nhe, Hbl, and CytK. The isolates were assigned to diverse B. cereus group members, including one identified as B. cytotoxicus. In addition, one of the isolates matched genetically with the Thurigiensis strain used in biopesticide products. In conclusion, none of the investigated sesame products contained significant levels of Salmonella or B. cereus group members. However, as B. cereus with pathogenic potential was detected in multiple samples, proper storage is crucial to prevent its growth and ensure consumer safety, especially for products with high water activity such as hummus.

The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (Chanos chanos)

Evi Kusumawati — 2024-12-23

This study investigates the impact of deep-frying and pan-frying processing methods on the sensory characteristics, protein content, and calcium levels of presto milkfish floss (Chanos chanos). A pre-experimental study design was employed using a randomized block design, with data analyzed through unpaired t-tests and the Mann-Whitney test at a 95% confidence interval. Significant differences were observed in the acceptability of the floss regarding color, taste, and texture (p<0.05). In contrast, no significant difference was found in aroma (p>0.823) between the deep-fried (A1) and pan-fried (A2) samples. The post-hoc analysis revealed that deep-fried presto milkfish floss (A1) achieved the highest overall acceptability regarding color, taste, aroma, and texture. The deep-fried variant (A1) was preferred by the panelists and met the fish floss quality standards set by SNI 7690-1-2013. This variant was characterized by a yellowish-brown color, enhanced taste due to higher oil content, which determines the number of double bonds that will accelerate the oxidation rate, and a crunchier texture resulting from reduced moisture content, which also slowed microbial growth. The aroma was deemed pleasant and consistent with the ingredients used. Chemical analysis showed that the deep-fried presto milkfish floss (A1) contained 20.6 g of protein and 115.7 mg of calcium per 100 g. This composition contributes approximately 103% of the daily protein requirement and 17.8% of the daily calcium requirement for children aged 2 years.

Salmonella and Yersinia enterocolitica through the pig meat chain in Sardinia: occurrence, antimicrobial resistance and genetic insight

Giuliana Siddi — 2024-12-18

This study aimed to characterize Salmonella and Yersinia enterocolitica detected in fattening pigs in Sardinia, examining genetic similarity and antimicrobial resistance of isolates from farms and slaughterhouses and evaluating carcass hygiene. Environmental samples were collected from six pig farms, and the same pigs were also sampled at the slaughterhouses. Palatine tonsils, mesenteric lymph nodes, colon content, and carcass surface samples were collected and tested for Salmonella and Y. enterocolitica. Antimicrobial resistance testing and whole genome sequencing were performed on all isolates. Carcass surface samples were tested for total aerobic colony count (ACC) and Enterobacteriaceae count (EBC). Y. enterocolitica was found in two farms (33%), while Salmonella was absent in environmental farm samples. At slaughterhouses, 13.1% of pigs were found positive for Salmonella (lymph nodes, colon content, and palatine tonsils samples), but Y. enterocolitica was not detected. Salmonella isolates were typed as monophasic S. Typhimurium ST34 and S. Goldcoast ST358, with few allelic differences among isolates of the same ST. Salmonella ST34 showed resistance towards ampicillin, streptomycin, sulfonamide, and tetracycline (blaTEM-1B, aph(3 )-Ib, sul2 and tetB genes, R-type ASSuT). Y. enterocolitica isolates (biotype 2, ST853, and ST859) showed resistance to ampicillin and amoxicillin-clavulanic acid (blaA gene). Process hygiene criteria were generally met, with mean (log₁₀ CFU/cm² ± standard deviation) values for ACC and EBC being 2.23±0.74 and 0.75±0.81. Pigs of Sardinia are confirmed carriers of Salmonella and Y. enterocolitica, but overall hygienic status in farms and slaughterhouses in Sardinia is acceptable. Monophasic S. Typhimurium and Y. enterocolitica isolates showed typical resistance patterns. Monophasic S. Typhimurium ST34 isolates with R-type ASSuT are confirmed as epidemic clones.

Analysis of post-mortem inspection outcomes in water buffalo (Bubalus bubalis) slaughtered in the province of Caserta (Campania region, southern Italy)

Maria Francesca Peruzy — 2024-12-23

To date, data on post-mortem inspection outcomes in water buffaloes are absent. The present study aimed to analyze the prevalence of lesions recorded in buffaloes slaughtered from 2018 to 2022 in the province of Caserta by analyzing the data extracted from the Management Information System for Food Safety and Veterinary Public Health (GISA Campania). Between 2018 and 2022, 185,583 buffaloes were slaughtered, with a growing trend from 2018 (n=29,705) to 2022 (n=47,366). A total of 3985 lesions were recorded. At least one lesion was found in 2846 animals (1.53%). The area most frequently affected by lesions was the reproductive system (n=1046/3985; 26.24%) followed by the udder (n=929/3985; 23.31%), liver (n=511/3985; 12.82%), lungs (n=386/3985; 9.69%) and musculoskeletal system (n=192/3985; 4.82%). Degeneration was the most commonly observed condition in the liver (n=387/511; 75.73%), while pneumonia and pleuritis were frequently reported in the lungs (n=197/386; 51.04%). Additionally, traumatic injuries to the musculoskeletal system were also prevalent (n=152/192; 79.17%), while pericarditis and myocarditis were commonly found in the heart (n=64/102; 62.74%). During the period analyzed, a tuberculous-related lesion was found in 186 animals (15.41%), with a decreasing trend observed over the years. The number of lesions observed in this study is relatively low and has been decreasing over the years. This decline may be related to the adoption of stricter biosecurity measures for controlling infectious diseases and the modernization of livestock practices toward precision farming. This study demonstrates how the slaughterhouse can be an important epidemiological tool. Incorporating increasingly specific data at the slaughterhouse provides epidemiological information that can be used to understand disease trends and causes.

Inhibiting potential of selected lactic acid bacteria isolated from Costa Rican agro-industrial waste against Salmonella sp. in yogurt

Valeria Piedra — 2024-12-02

This study aimed to characterize lactic acid bacteria (LAB) isolated from Costa Rican agro-industrial waste and explore their bioprotective potential against Salmonella in yogurt. A total of 43 LAB isolates were identified using the 16S rRNA region. In vitro inhibition of Salmonella, Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli was determined. A total of 15 of the 43 isolates showed a good to strong antimicrobial effect against at least two pathogens. A total of 14 selected isolates were evaluated for antibiotic resistance, gelatinase, and hemolytic activity. The bioprotective effect of the most promising strain, Lactiplantibacillus pentosus, was assessed against Salmonella sp. during yogurt fermentation. All the isolates were resistant to vancomycin and showed variable degrees of susceptibility to other antibiotics. All of the isolates were negative for gelatinase, and 5 isolates had no hemolytic activity. A significant inhibitory effect of L. pentosus_58(6)-2I (p<0.05) against Salmonella during fermentation was found, but pathogen reduction was limited to 0.611 log CFU/mL.

Microbial evaluation of wild boar carcasses coming from control culling in the subalpine Prealpi Orobie area, northern Italy

Simone Stella — 2024-11-27

This study tested 32 carcasses of control-culled wild boars in a subalpine area of Northern Italy between May and November 2021, delivered to three approved game meat establishments. Carcasses and organs were submitted to the detection of Salmonella spp., Campylobacter spp., Listeria spp., and Listeria monocytogenes; carcass surfaces were also sampled for microbial counts [total viable count (TVC), Enterobacteriaceae, Escherichia coli, coagulase-positive Staphylococci]. Campylobacter spp. was detected with high prevalence (90.9%) in the caecum as well as Listeria spp. and L. monocytogenes (37.5% and 25%, respectively), whereas only one animal harbored Salmonella spp. (3.8%). A low contamination rate was detected on the carcasses for Campylobacter spp. and Listeria spp. High mean TVC, Enterobacteriaceae, and E. coli counts were detected on the carcasses (5.90, 4.83 and 2.54 Log CFU/cm², respectively). Animal sex and weight exerted a weak effect on bacterial counts; the same was observed for the culling/sampling interval. Moderately higher counts were detected in animals culled with high (>15°C) environmental temperatures. Animals shot in the abdomen showed higher counts for all the parameters except for Staphylococci, and an increasing count of enteric bacteria was observed when considering head/neck, shoulder, chest, and abdomen locations. A significant difference among the plants was observed, independently from the other factors, thus stressing the importance of the application of hygiene procedures in approved game meat establishments to limit carcass contamination.

Challenges in the use of natural flavorings and labeling compliance in meat preparations in the Umbria region (central Italy)

Sara Di Bella — 2024-11-07

There is an increasing trend among food business operators to use natural flavorings in meat preparation to reduce microbial spoilage and extend the shelf life. The objective of this study was to evaluate the prevalence of the use of natural flavoring mixtures in meat preparation, the possible presence of additives in natural flavorings, and the assessment of any transfer of additives contained in natural flavorings into experimentally prepared beef burgers. Based on a preliminary survey conducted as part of the study, approximately 87% of establishments used natural flavoring mixtures in meat preparation. The same natural mixtures used by local industries were added to minced meat in order to produce experimental hamburgers. Citric acid was found in both natural flavoring mixtures ranging from 1760 mg/kg to 92,731 mg/kg and experimental burgers ranging from 57 mg/kg to 2248 mg/kg. Ascorbic acid was present in all natural flavoring mixtures from 260 mg/kg to 98,858 mg/kg but was recovered in three burgers up to 1075 mg/kg. Acetic acid was found in three flavoring mixtures (range 23,539-77,421 mg/kg) and transferred to three treated burgers (range 3063-3202 mg/kg). Nitrite was never found in hamburgers and only once in a natural flavoring mixture at a dose of 26 mg/kg, whereas nitrate was found in some natural flavoring mixtures up to 788 mg/kg but never in hamburgers. The study has raised some critical issues about the appropriate and conscious use of natural flavorings and the possible inadequate meat preparation labeling in the Umbria region.