No abstract

Sushi and sashimi are traditional Japanese food, mostly consisting of raw seafood alone or in combination with rice. Eating sushi and sashimi has become popular in many countries even outside Japan. This food is not free from health risks such as ingestion of pathogenic bacteria or parasite. The aim of this study was to investigate on hygienic-sanitary quality of sushi and sashimi sold in the cities of Messina and Catania, Southern Italy. Fifty samples (38 sushi and 12 sashimi) were analysed to determinate the aerobic mesophilic bacteria (AMB), psycrophilic bacteria (PB), Enterobacteriaceae, specific spoilage organisms (SSOs), Pseudomonas spp., coagulase-positive staphylococci, micrococci, Vibrio spp., Bacillus cereus, Salmonella spp. and Listeria monocytogenes. In sushi, AMB ranged from 5.00 to 8.18 log CFU/g, PB from 4.70 to 7.13 log CFU/g, Enterobacteriaceae from 1.41 to 6.67 log CFU/g, while SSOs and Pseudomonas spp. from 3.49 to 7.72 and from 3.36 to 8.00 log CFU/g, respectively. Micrococci ranged from 3.53 to 5.03 log CFU/g and coagulase positive staphylococci were found in 16 samples (2.00 to 3.60 log CFU/g). Bacillus cereus was found in 3 samples (1.70 to 4.00 log CFU/g), while Vibrio spp. was found in 15 of the sushi samples (1.70 to 3.70 log CFU/g). In sashimi, the AMB, PB and SSOs values were higher than 7.00 log CFU/g, Pseudomonas spp. and Enterobacteriaceae were from 6.00 to 8.00 log CFU/g, while Vibrio spp. were found in six samples with means of 2.00 log CFU/g. No Salmonella spp. and Listeria monocytogenes were detected in all sushi and sashimi samples.

The results obtained, showing a strong activity against Anisakis larvae, confirm TEO as a larvicidal agent in the treatment of human anisakidosis and in the industrial marinating process.

No abstract

The aim of this work is to evaluate the activity of R(+) limonene of against Anisakidae larvae. Its effectiveness was tested in vitro. The results obtained showed a significant activity of the compound against Anisakis larvae, suggesting further investigation on its potential use in the industrial marinating process. In this regard, the use of R(+) limonene in seafood products could be interesting, also due the sensory attributes resulting from its use and its relatively safe status.

No abstract

Balantidium coli is a zoonotic protozoan parasite, and pork is considered the major source of Balantidium infection in humans. Transmission is direct and commonly occurs through the ingestion of water and food, especially vegetables, contaminated with infectious cysts. Ingestion of meat contaminated, with faecal material during the evisceration process, can represent a potential risk of B. coli transmission. In order to determine the rate of B. coli infection in pigs regularly slaughtered at abattoirs in the province of Messina (Sicily, Italy), faecal samples of 242 pigs (122 commercial hybrid and 120 Nero Siciliano pigs) were collected and evaluated by standard methods for the presence of trophozoites and/or cysts. A total of 105 of the commercial hybrid (86.06%), but only 44 of the Nero Siciliano (36.66%) pigs, were identified as positive for B. coli infection. The results obtained, may be linked to the type of farming employed.

Beninati C., Reich F., Muscolino D., Giarratana F., Panebianco A., Klein G., Atanassova V. (2015): ESBL-producing bacteria and MRSA isolated from poultry and turkey products imported from Italy. Czech J. Food Sci., 33: 97-102.ESBL and MRSA-producing bacteria in food-producing animals may contribute to increased incidences of infection in humans. This study was carried out on 38 samples obtained from 32 chickens and 6 turkey products purchased at retail outlets of Hannover (Germany) and imported from Italy. The samples included the thigh, breast fillet, gizzard, sausage, liver, heart, and roll, and were processed for the detection of ESBL producing E. coli and MRSA producing Staphylococcus aureus. Twenty-six chicken products (68.4%) of the total of poultry products analysed proved to be positive for E. coli and for phenotypical detection of ESBL. Six turkey products (100%) were positive for ESBL producing E. coli. Staphylococcus aureus was found in 4 chicken products (10.52%) that resulted positive in the detection of MRSA. Serratia spp. were reported in 4 samples that were also positive for ESBL. Thirty-three E. coli isolates from the poultry and turkey products were all resistant to at least one or more of the compounds tested. The highest resistance levels were observed, notably, against ampicillin and cefotaxim.