The genus Pestivirus, which belongs to the Flaviviridae family, includes ssRNA+ viruses responsible for infectious diseases in pigs, cattle, sheep, goats and other domestic and wild ruminants. Like most of the RNA viruses, pestivirus has high genome variability with practical consequences on disease epidemiology, diagnosis and control. In addition to the officially recognized species in the genus Pestivirus, such as BVDV-1, BVDV-2, BDV and CSFV, other pestiviruses have been detected. Furthermore, most of the ruminant pestiviruses show low or absent species specificity observed in serological tests and are able to infect multiple species. Particularly, small ruminants are receptive hosts of the most heterogeneous group of pestiviruses. The aim of this study was to carry out the molecular characterization of pestiviruses isolated from sheep and goats in Sicily, Italy. Phylogenetic analysis of two viral genomic regions (a fragment of 5'-UTR and the whole N regions) revealed the presence of different pestivirus genotypes in the analysed goat and sheep herds. Two of five viral isolates were clustered with BVDV-1d viruses, a strain widespread in Italy, but never reported in Sicily. The other three isolates formed a distinct cluster with high similarity to Tunisian isolates, recently proposed as a new pestivirus species. This represents the first evidence for Tunisian-like pestivirus presence in small ruminants in Italy. Furthermore, one of the isolates was collected from a goat, representing the first isolation of Tunisian-like pestivirus from this species.

The accidental contamination of food and food packaging surfaces with SARS-CoV-2 is of increasing concern among scientists and consumers, particularly in relation to fresh foods that are consumed without further cooking. The use of chemical sanitizers is often not suitable for these kinds of commodities; therefore, a non-thermal sanitation technology could help to increase safety in relation to the food supply chain. Cold plasma has proven to be a promising strategy for virus inactivation. This research is aimed at evaluating the ability of a cold plasma sanitation system to inactivate SARS-CoV-2 RNA on packaged foods. Two different plastic materials were investigated and subjected to 5- and 10-min exposure to plasma after experimental inoculum of the RNA. In addition to viral degradation, possible changes in the performance of the materials were evaluated. Shelf-life of the foods, after exposure of the packages to plasma, was also investigated. Results showed that 10 min of exposure was sufficient to almost completely eliminate the viral RNA from package surfaces. The treatment did not produce any significant variation in packaging material performance or the shelf-life of the tested packaged products, indicating the potentiality of this treatment for the decontamination of packaged products.

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The crustacean processing industry has experienced significant growth over recent decades resulting in the production of a great number of by-products. Crustacean by-products contain several valuable components such as proteins, lipids, and carotenoids, especially astaxanthin and chitin. When isolated, these valuable compounds are characterized by bioactivities such as anti-microbial, antioxidant, and anti-cancer ones, and that could be used as nutraceutical ingredients or additives in the food, pharmaceutical, and cosmetic industries. Different innovative non-thermal technologies have appeared as promising, safe, and efficient tools to recover these valuable compounds. This review aims at providing a summary of the main compounds that can be extracted from crustacean by-products, and of the results obtained by applying the main innovative non-thermal processes for recovering such high-value products. Moreover, from the perspective of the circular economy approach, specific case studies on some current applications of the recovered compounds in the seafood industry are presented. The extraction of valuable components from crustacean by-products, combined with the development of novel technological strategies aimed at their recovery and purification, will allow for important results related to the long-term sustainability of the seafood industry to be obtained. Furthermore, the reuse of extracted components in seafood products is an interesting strategy to increase the value of the seafood sector overall. However, to date, there are limited industrial applications for this promising approach.

The effect of using gelatine:chitosan (G:Ch) based films as carriers of nanoemulsified garlic essential oil/αtocopherol (0.4% v/v) on the shelf-life and sensory acceptance of sliced omega-3-rich mortadella stored at 6 AE 1 °C for 7 days, was investigated. Three treatments were evaluated: mortadella packed with active (T 1 ) and passive films (T 2 ) and without (T 3 ) films. T 1 presented the highest effectiveness against the inoculated Listeria monocytogenes and Pseudomonas aeruginosa and retarded spoilage bacteria growth. The colour coordinates, pH and Aw of T 1 were affected by the active film. TBARs values from T 2 and T 3 overcame the threshold of 1.0 mg MDA kg −1 sample at day 5. Panellists scored all sensory attributes between 6 (slightly liked) and 7 (moderately liked) within all treatments. The active G:Ch films developed has the potential to be used as good preservative carrier in sliced mortadella during refrigerated storage, and thus, this product can be processed without synthetic preservative.