Raffaelina Mercogliano

Occurrence and distribution of polycyclic aromatic hydrocarbons in mussels from the gulf of Naples, Tyrrhenian Sea, Italy.

To assess the potential impact of the industrial activity on food safety and risk for consumers, the aim of the study was to evaluate the levels of 14 polycyclic aromatic hydrocarbons (PAH) in 69 samples of wild and farm Mytilus galloprovincialis, collected in sites of coast of Gulf of Naples, Tyrrhenian Sea. All hydrocarbons were found in samples. Higher levels of pyrolytic PAHs were in wild than in farm mussels. Benzo(a)pyrene exceeded the Regulation (EC) n.835/11 levels of 1 μg/kg in 15 samples (71.42%) of wild and 25 samples (65.79%) of farm mussels. System of sum of 4 hydrocarbons exceeded the law level in 15 samples (71.42%) of wild and 21 samples (55.26%) of farm mussels. Wild mussel levels showed a potential impact of pyrolytic sources of PAH on food safety. Occurrence of carcinogenic PAHs should be a cause for concern, in areas where the mussels are being farmed for human consumption.

Development of biogenic amines during the ripening of Italian dry sausages.

The effect of modification of different chemical and microbiological parameters and the production of biogenic amines (histamine, cadaverine, putrescine, and tyramine) was examined during ripening of various types of typical Italian dry sausages (salami). Water activity decreased from 0.97 to 0.87, and pH reached the lowest value between the 13th and the 20th day of the ripening period, and then increased. Putrescine (up to 122.7 mg/kg) and tyramine (up to 105.9 mg/kg) mean levels showed dominance in comparison with cadaverine (up to 26.1 mg/kg) and histamine (up to 6.2 mg/kg) mean values in all sausage types. The highest putrescine and tyramine concentrations were observed in salami with the largest diameters. This comparative study suggests a good correlation between microbial behavior and amine evolution, particularly tyramine and putrescine, in dry sausage production.

Determination of nitrate and nitrite levels in infant foods marketed in Southern Italy

Nitrate and nitrite concentrations in foods have aroused considerable interest because of their possible toxicity to humans, especially younger children. Since dietary exposure to these compounds includes sources other than vegetables, 104 infant foods consisting of animal, plant and mixed origin and available on sale to the public were examined using the spectrophotometric AOAC method to assess whether during the weaning period the use of commercial follow-on formulas could be a cause of concern for exceeding the ADIs set at international level. Nitrate values (mg kg−1) ranged between 0.35 and 131.68, nitrite between 1.12 and 80.22. The highest mean values were found in foods of plant origin (45.5) for nitrate and in foods of mixed origin (12.48) for nitrite. Nitrate contents never exceeded the level of 200 mg kg−1 set by EC Regulation 1881/2006 whereas the ingestion of most of the samples would have been the reason for exceeding the ADI set for nitrites.

Biogenic amines profile in processed bluefin tuna (Thunnus thynnus) products

The aim of this study was to evaluate the behavior of biogenic amines (BAs), especially histamine (HIS), and its correlation with pH, water activity (Aw), sodium chloride (NaCl), and microbiological parameters in innovative bluefin tuna (Thunnus thynnus) – raw, salted, seasoned and cooked products. The sensory analysis showed that this seafood typology, especially the pressed and cooked products, could be accepted willingly by consumer. The results showed amine profile trends that are similar to those observed during ripening and seasoning of pig meat products; HIS levels were found to be lower than the limits set by EU legislation in all products and during the whole storage period. To ensure the safety of the analyzed products, despite using raw materials of excellent quality, it is important to select process parameters that reduce the BA production.

Evaluation of the shelf life of vacuum- and modified atmosphere packaged Dicentrarchus labrax fillets

Evaluation of the shelf life of vacuumand modified atmosphere packaged Dicentrarchus labrax fillets R. Mercogliano & A. De Felice & M. Panzardi & A. Anastasio Published online: 4 July 2009 # Springer Science + Business Media B.V. 2009

Investigation on bisphenol A levels in human milk and dairy supply chain: A review

Bisphenol A (BPA), widely used as additive in food packaging, is an environmental and food contaminant that shows a weak estrogenic activity in general population and toxicity in the infant population. A temporary tolerable daily intake (t-TDI) of 4 μg/kg bw/day and a migration limit of 0.6 mg/kg in food from plastic materials, intended to come in contact with food, were fixed. Dietary milk is important in the human diet. The review investigated the contamination levels in human milk and along the dairy supply chain. Despite the reported levels are generally below the fixed limits, breast milk is considered a continuous low-level exposure to endocrine-active compounds for infants. In addition, BPA residues are detected in milk and dairy products posing a risk to human health. BPA enters into milk chain via multiple pathways at various points during milk production (e.g., PVC tubing used during the milking process, transfer from bulk milk to storage tanks, during milk processing). To prevent or mitigate this hazard, a specific TDI for infants is recommended and evaluation of risk factors at each phase of the dairy supply chain, in the quality systems, is recommended.

Shelf life of different fish species stored with passive refrigeration (PRS).

ABSTRACT Shelf life of different fish species stored with passiverefrigeration (PRS) R. Marrone & L. Vollano & C. Chirollo & G. Palma & R. Mercogliano Published online: 10 July 2009 # Springer Science + Business Media B.V. 2009 Keywords Fishspecies.PRS.ShelflifeAbbreviationsPRS passive refrigeration systemQIM quality index methodTMA trimethylamineTVN total volatile nitrogenIntroductionPassive Refrigeration—PRS™- is a system developed for the preservation and transport ofperishable products. Passive Refrigeration—PRS™ technology is based on thermal accumu-lation (“Thermal Charge”) achieved through the freezing of eutectics obtained by circulatingcold brine when power is available and/or has a competitive price. After the initial “ThermalCharge” the fusion enthalpy provides the energy necessary to absorb the released heatprogressively and proportionally to requirements, maintaining optimal preservation conditionsfor the specified period (“Thermal Autonomy” from 2 up to 30 days or more) without furtheruse of energy and cooling groups. The large heat exchange surface and the minimum

Screening of oxalate degrading lactic acid bacteria of food origin

A screening for oxalate degrading abilities was initially carried on within Lactic Acid Bacteria cultures of different food origin. Seventy-nine strains were drop-inoculated onto MRS agar plates containing calcium oxalate. By comparing colonies diameters, 31 strains were used to inoculate, in parallel, MRS and MRS modified by sodium oxalate addition. Differences in the strains’ growth were assessed by colony forming unit counts. For two strains, the growth in oxalate enriched medium was significantly higher; while, for eleven strains an opposite behaviour was recorded. Two strains – probiotic Lactobacillus rhamnosus LbGG and Enterococcus faecalis 59 – were chosen. The first strain appeared to be able to metabolize oxalate more efficiently than the other tested cultures, while strain 59 appeared unable to gather advantage by oxalates and, indeed, appeared to be inhibited by the salt presence in the medium. Outcomes revealed that higher glucose concentrations may favour oxalates utilization. In MRS with oxalate, but without glucose, citrate was completely metabolized. Evaluation along time confirmed that the oxalate degradation is more significant in presence of glucose. Outcomes may represent a good start for the development of a safe and even probiotic culture able to lower the oxalates content of food.

Dynamics of lactic acid bacteria in “Pecorino di Tramonti”—a ewe’s milk cheese—with particular emphasis on enterococci: a preliminary study

The autochthonous lactic microflora involved in the production of the artisanal “Pecorino di Tramonti” cheese—a ewe’s milk cheese—was evaluated at the date of production and during ripening. Two batches, spicy and mild (not spicy) cheese, of premium quality Pecorino di Tramonti were produced from raw ewe’s milk without starter cultures, according to a very traditional technique. Lactic acid bacteria were monitored by counting on selective media. Counts for mesophilic rods and cocci on MRS and LM17 ranged from 6 to 8 Log CFU/g, respectively, during the entire ripening, but different growth trends could be observed between the two kinds of cheese. Enterococcal levels increased during the 1st month and decreased thereafter throughout ripening. A total of 169 cultures was selected randomly and identified by numerical analysis of ribopatterns. Ribotypes could be grouped in five clusters corresponding to different taxons. Enterococcusfaecium proved to be the dominant species, followed by Lactococcuslactis subsp. lactis, L. lactis subsp. cremoris, Enterococcus faecalis and Enterococcus durans.

Evaluation of histamine profile in Thunnus thynnus processed seafoods

Evaluation of histamine profile in Thunnus thynnus processed seafoods R. Mercogliano & A. Anastasio & G. Colarusso & R. Marrone & M. L. Cortesi Published online: 7 August 2008 # Springer Science + Business Media B.V. 2008