Claudia Balzaretti

Consumers’ preferences for a local food product: the case of a new Carnaroli rice product in Lombardy

Italy, with a cultivated area of 218,000 ha, is a European leader of rice production. In particular Lombardy region accounts for 40% of total rice cultivation and the case study in object accounts for 3.2% of Lombardy total rice area (2773 ha). Starting from 2012, through a regional project titled Buono, Sano e Vicino (good, healthy and close), Riso e Rane rural district supported local rice farmers in developing innovation in rice production and promoting an alternative supply chain to increase farmers bargaining power and promote new market strategies. More specifically, the innovation introduced is a new biotech method for variety certification, named DNA controllato (DNA tested). In the first step of the project, the attention was focused on an Italian traditional variety of rice: Carnaroli rice. Thanks to a commercial agreement with one of the most important large retailers in Lombardy, the Riso e Rane rice is offered for sale both in the traditional and wholegrain version. In this context, this work aims to evaluate the determinants of consumer’s quality perception of this product, through a preference study of the commercial rice package. Preliminary results reveal that consumers perceive information about origin, local food-system and tradition more easily than DNA tested certification. In conclusion, this work contributes to evaluate the role of bio economy applications to the food sector and offers new insights for the debate about the relationships between tradition and innovation.

Risk assessment in the recovery of food for social solidarity purposes: preliminary data

The most recent study, conducted by Politecnico of Milan, on food surplus management in Italy shows that in the Italian food supply chain the food surplus is around 5.5 million tons/year, and the amount of food wasted is around 5.1 million tons/year. During 2015, the charitable organizations (COs) belonging to the Italian Food Bank Network, active in recovering and distributing food for social solidarity’s purposes, reused 381,345 tons of food from 2292 donors. The main supplying sources of the Banco Alimentare Network are: food industries, organized large-scale retail trade and collective catering service. The aim of this study was to analyze several aspects of the food surplus recovery thanks to the collaboration with the Banco Alimentare Foundation Onlus and Caritas Italiana. In particular, two main features were analyzed in the food recovery chain: the microbiological profiles of specific food categories recovered from catering service with the aim to evaluate their conformity in relation to food safety and process criteria. For this purpose 11 samples were analyzed in four different moments: T0, same day of the collection; T1, after four hours of storage at 4°C; T2, 24 hours from the collection (storage at 4°C); T3, after four days at frozen storage (-18°C). For all samples several microbiological parameters were investigated: enumeration of mesophilic aerobic bacteria (AFNOR 3M 01/1-09/89), enumeration of Enterobacteriaceae (AFNOR 3M 01/06-09/97), enumeration of E. coli (AFNOR 3M 01/08-06/01), enumeration of coagulase-positive Staphylococci AFNOR 3M 01/9-04/03 A), enumeration of Bacillus cereus (UNI EN ISO 7932:2005), research of Salmonella spp. [UNI EN ISO 6579 (2008b)], and research of Listeria monocytogenes [AFNOR BRD 07/4-09/98 (AFNOR, 2010a)]. Furthermore, the volunteer’s knowledge on the correct hygienic procedures during the recovery was evaluated by the 71 questionnaires with the aim to prevent foodborne diseases. The results show that the recovery of surplus from catering service and their reuse at COs should be planned with correct procedures, and the volunteer’s knowledge on the hygienic aspects appears to be a critical point. The recovery and the charitable activities require an appropriate assessment and careful risk analysis, in order to manage the complexity of no profit organization.

Feasibility of biodegradable based packaging used for red meat storage during shelf-life: A pilot study

This study was designated to ascertain the effectiveness of polylactic acid (PLA) based packaging solution to store red fresh meat during its refrigerated shelf-life. Recently the attention in the packaging industry regarding the use of bioplastics has been shifting from compostable/biodegradable materials toward biobased materials. Steaks obtained from semimembranous muscle of Piemontese beef were packaged in PLA trays closed with a lid made of PLA film and for comparison purposed in a conventional reference package consisting of a amorphous polyethylene terephthalate/polyethylene (APET/PET) trays and wrapped in plastic film of polyvinyl chloride (PVC). The packaging under modified atmosphere MAP was carried out by using a gas mixture of 66% O2, 25% CO2 and 9%N2. By using PLA packaging combination it was possible to maintain an optimum red colour together with a reduced content of volatile compounds associated to off-flavours of meat samples particularly related to the oxidation phenomena.

Improving the overall sustainability of the school meal chain: the role of portion sizes

Purpose This work analyses the meal supply in primary schools in Italy to highlight new areas of inefficiency upstream of the food chain, regarding the size of the food portions specified in public tenders. A lack of conformity of food portions can potentially lead to a double negative externality affecting the sustainability of school meals: overweight children and food waste. Method Based on the data contained in the contract between municipalities and school catering services, the analysis was performed on the portion sizes (in grams) of the main food products included in the school menu for each regional capital (RC) in Italy. Data analysis regarded two main aspects: consistency of food portions within regions and adherence to national standards for childrens. Results The results revealed great discrepancies amongst regions and in several cases, portion sizes significantly larger than the reference values of standard portions for school catering. The study also profiles RC on the basis of portion sizes, school meal attendance, and childhood obesity rates. Conclusions School meals have the potential to educate the next generation regarding healthy eating habits, and thus play a leading role in obesity prevention in children. Similarly, the educational role of eating at school can contribute to raising children’s awareness about one of the most urgent environmental challenges—food waste—by introducing the best strategies for waste reduction, reuse, and recycling. Results have economic, social, health, and environmental implications and highlight the need to revisit policies to introduce new solutions for more sustainable and healthy school canteens in Italy. Level of evidence Level V, descriptive studies.

Detection of perfluoroalkyl acids and sulphonates in Italian eel samples by HPLC-HRMS Orbitrap

Perfluoroalkyl substances (PFASs) contain one or more carbon-bound hydrogens substituted by fluorine. Since the 1950s, these compounds have been used to manufacture fat- and water-resistant fabrics, paper and food containers, and to produce photographic films, firefighting foams, detergents and insecticides. The widespread use and global distribution of PFASs, have led to their accumulation in the environment. Food, particularly fish and other seafood, is considered the main route of human exposure to PFASs. Consequently, the European Food Safety Authority (EFSA) recommends that more data be collected, to build a database on the contamination levels of the individual PFASs in food, to evaluate a reliable chronic risk to the European consumers. This requires high-sensitivity analytical methods, to increase the number of quantifiable samples and, thereby, improve the credibility of exposure assessments. In this context, the aim of the present research is to develop and validate a sensitive and specific method based on high-performance liquid chromatography-high resolution mass spectrometry (HPLC-HRMS) analysis, to monitor the presence of 16 PFASs in Italian eels (Anguilla anguilla) from the Italian Lake Garda. The detection limits (CCα) and detection capability (CCβ) in the order of pg g-1, the recoveries between 80 and 101% and the other validation parameters fulfilled the requirements of Commission Decision 657/2002/EC. The identification and quantification of PFASs, up to 11 in the same sample, showed a similar distribution among 90 eels. Perfluorooctane sulphonic acid (PFOS) and perfluorobutanoic acid (PFBA) were the analytes more frequently found in the eel samples (94 and 82%, respectively).

Food safety in food services in Lombardy: proposal for an inspection-scoring model

The purpose of this study was to elaborate a checklist with an inspection scoring system at national level in order to assess compliance with sanitary hygiene requirements of food services. The inspection scoring system was elaborated taking into account the guidelines drawn up by NYC Department of Food Safety and Mental Hygiene. Moreover the checklist was used simultaneously with the standard inspection protocol adopted by Servizio Igiene Alimenti Nutrizione (Servizio Igiene Alimenti Nutrizione - Ss. I.A.N) and defined by D.G.R 6 March 2017 – n. X/6299 Lombardy Region. Ss. I.A.N protocol consists of a qualitative response according to which we have generated a new protocol with three different grading: A, B and C. The designed checklist was divided into 17 sections. Each section corresponds to prerequisites to be verified during the inspection. Every section includes the type of conformity to check and the type of violation: critical or general. Moreover, the failure to respect the expected compliance generates 4 severity levels that correspond to score classes. A total of 7 food services were checked with the two different inspection methods. The checklist results generated a food safety score for each food service that ranged from 0.0 (no flaws observed) to 187.2, and generates three grading class: A (0.0-28.0); B (29.0-70.0) and C (>71.00). The results from the Ss. I. A. N grading method and the checklist show positive correlation (r=0.94, P>0.01) suggesting that the methods are comparable. Moreover, our scoring checklist is an easy and unique method compared to standard and allows also managers to perform effective surveillance programs in food service.

GOOD HYGIENE PRACTICES IN THE RECOVERY FOOD SUPPLY CHAIN: CASE STUDY AND GRADING SYSTEM APPLICATION FOR CHARITABLE ORGANIZATIONS

The no profit organizations manage food under the respect of the EU food safety rules. The EU food safety legislation provides the application of simplified procedures considering the level of complexity of each charitable organization (COs) and encourages the elaboration of Good Hygiene Practices Manuals (GHP) according to Regulation (EC) No. 852/2004. Recently, a study conducted by the working group of the Department of Health, Animal Science and Food Safety (University of Milan), has focused on the application of a new inspection-scoring model based on the use of a checklist. Checklist was elaborated taking into account the Manual of good practices for COs, validated by the Italian Ministry of Health. The aim of the checklist has been to verify the suitability to the sanitary hygiene requirements of the COs. (The GHP manual is available at http://cdn. bancoalimentare.it/sites/bancoalimentare.it/files/manualecaritasbanco_eng_007.pdf

HACCP (Hazard Analysis and Critical control point) to guarantee safety in food recovery for social solidarity’s purposes

FAO estimates that each year 1.3 billion tons of food is wasted almost 1/3 of the total production intended for human consumption. The amount of food wasted each year in Italy is around 5.1 million tons, of which only 500.000 tons recovered (9% of food surplus). During the last three years, in Italy there was an important increase of the number of charitable organizations (OCs) active in recovering and distributing food for social solidarity’s purposes. The purpose of this study was to carry out hazards identification and potential risks analysis in the phases of recovery, collection, storage and distribution of food surplus with the aim to guarantee food safety among this supply chain. Based on the results of the analysis, the main critical control points (CCPs) were identified to guarantee the microbiological quality and safety of food recovery: (i) the best practices for managing the recovery of the different categories of food, (ii) the control of the correct storage temperatures and (iii) the volunteers required training on good hygiene procedures. The study of the CCPs allowed defining the significant prerequisite programme (PRP) that must be adopted by the OCs. All the PRP have been collected in the Manual of Good Procedures for Charitable Organizations validated by Italian Ministry of Health in conformity to Regulation (EC) n. 852/2004. Thanks to the Manual it has been also possible to write a simplified HACCP system for the benefit of the Centro di Raccolta Solidale per il Diritto al Cibo of Lodi.

Premise to implement a grading system to evaluate the sanitary level in food service establishments in Milan, Italy

The regulatory framework of the official controls on food safety, the criteria and methods from the planning of interventions in the field of official control to the management of information flows, and the standards described in the operation manual of the local competent authorities drafted by the Lombardy Region (2011) were evaluated. A questionnaire consisting of n. 10 questions with multiple answers draft in partnership with EPAM (the Association of Provincial Public Retail and catering businesses in Milan) to n. 107 Food service establishments of Milan shows that 92% of managers approve the introduction of a grading system. The regulatory framework is planned to support the implementation of risk assignment, unfortunately the attribution of risk category of retail and catering businesses is still different among regions.