Sabrina Ratti

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.

Effects of antioxidant mixtures in the diet of finishing pigs on the oxidative status and shelf life of longissimus dorsi muscle packaged under modified atmosphere12

The effect of pig dietary supplementation with an antioxidant mixture (AOX), containing vitamin E and verbascoside, on animal oxidative status, meat quality parameters, and shelf life of the longissimus dorsi (LD) muscle was examined. Seventy pigs with an average live weight of 95.2 ± 1.2 kg were selected and assigned to 2 dietary treatments. The control (CTR) group was fed a commercial diet, and the AOX group was fed the same diet supplemented with the AOX, containing vitamin E and verbascoside from Verbenaceae extract, for 45 d before slaughter. At the beginning and at the end of the trial, blood samples were collected to determine oxidative status, using the Kit Radicaux Libres test. At slaughter, carcass weight was recorded and LD muscles from 10 pigs per treatment were sampled. Physical, chemical, microbiological, and sensory parameters and oxidative stability of LD muscle were assessed for up to 21 d of storage at 4°C under modified atmosphere packaging. Dietary AOX positively affected ( < 0.05) oxidative status and carcass dressing percentage. The oxidative and color stability of the LD muscle were improved ( < 0.05) in the AOX group compared with the control. The sensory shelf life revealed that at 15 d of storage, meat from the AOX group was comparable ( < 0.05) to the fresh meat in appearance and aroma. A lower ( < 0.05) spp. load was observed in the AOX samples than in the control samples. No other microbiological parameters were affected by dietary treatment. Overall, the present data showed that dietary AOX supplementation in pigs improved in vivo antioxidant status and exerted antioxidant and antimicrobial effects, thus enhancing the shelf life of raw pork under commercial conditions.

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.

Plant extracts in heavy pig feeding: effects on quality of meat and Cremona salami

The influence of dietary plant extracts (PE) from Lippia spp. titrated in verbascoside (0 and 5 mg/kg feed) during the last period of heavy fattening pig on fresh meat and on Cremona (Protected Geographical Indication) salami quality were evaluated. Meat quality was measured as thiobarbituric acid reactive substances (TBARS), chemical composition, drip and cooking loss and quality of Cremona salami was assessed as chemical composition, TBARS, cholesterol content, fatty acid composition and sensory analysis. No differences were found for proximate composition either in raw meat or in salami. A lower oxidative (P < 0.05) susceptibility was found in the Biceps femoris muscle of the PE group. Sensory analysis of salami showed that dietary integration did not affect the characteristics of the Protected Geographical Indication product excepting for the colour that resulted more intensely in the PE group. PE significantly lowered the saturated fatty acid content and increased the monounsaturated fatty acids of salami. These results need to be confirmed in further studies.

Nutritional and sensory quality of cooked ham from 135 kg lw pigs

Cooked ham is one of the most commonly consumed pork product in several European countries including Italy. Besides the technological guidelines for the production of cooked ham, genetic and breeding conditions of pigs have an important role on the quality of the final product (1) . Pigs in Europe are reared to different slaughter weights. The Italian heavy pig production, with an average slaughter weight of 160–170kg, is designed to products of Protected Designation of Origin (PDO) (2) . Medium-heavy swine represents an alternative for the Italian heavy pig farming. Medium-weight pigs are suitable for fresh meat consumption and the production of cooked ham. In literature, no data are available on cooked ham quality from medium-heavy swine. The quality of cooked ham from two Italian heavy pig genetic type slaughtered at a live weight of 135kg was investigated. Three hundred pigs balanced for body weight and sex, half TOP D×PIC 1050 (PT) and half Duroc×ANAS F1 (Italian Large White×Italian Landrace) (AD) of initial weight of 60kg, were selected from two different farms. Pigs fed a commercial diets and were slaughtered at a live weight of 135.4kg. Twenty pigs per genetic type (10 castrated males and 10 females) were randomly selected and the left thighs were sampled and transformed in cooked ham. Chemical (3) and sensory parameters (4) were evaluated. Genetic type significantly affect cooked ham chemical composition (Table 1). Sensory evaluation showed no significant difference in texture, flavor, aroma and visual descriptors

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.

Effect of dietary plant extract on meat quality and sensory parameters of meat from Equidae

BACKGROUND Plant extracts as Lippia spp. have been proven antioxidant properties. Recent studies have been shown that dietary supplementation with plant extracts is able to enhance meat quality parameters. Studies regarding meat quality in Equidae are limited. RESULTS The effect of dietary plant extract (PE), containing verbascoside, on meat quality, oxidative stability and sensory parameters of Longissimus Lumborum (LL) muscle in Equidae was studied. Dietary treatment did not affect (P > 0.05) pH, colour indices and chemical parameters of muscle in both donkey and horse. Dietary PE improved (P < 0.01) oxidative stability in donkey muscle during refrigerated storage. Sensory characteristics of LL muscle were positively affected (P < 0.05) by dietary PE in both donkey and horse. In particular, colour, taste and texture were enhanced in LL muscle from animals fed PE. Oxidative stability was lower (P < 0.05) in LL muscle of horse than that of donkey. CONCLUSION Dietary plant extract, containing verbascoside, can be considered as a natural source of antioxidants, and is also able to improve oxidative stability of donkey meat and to affect the sensory attributes of Equidae meat.

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

Dietary supplementation with algae and polyphenols in lactating sows: effects on sows and piglets' performance.

The decrease of the use of antibiotic has promoted the scientific research towards the identification and study of natural substances able to improve animal performance and welfare (Hashemi et al., 2011; Daglia, 2012; Maghin et al., 2014). The aim of this study was to investigate the effect of mixture of algae plus polyphenols (Algatan Mater®) on piglet and sow performance when used as dietary supplements to the sows. Eighty-four sows (42 per batch) were divided in two groups fed a control and Algatan Mater® supplemented diet. Feed intake, backfat thickness and blood samples at entry in farrowing room and at 21 days of lactation, and sows’ reproductive data until the next service were collected. Haematochemical parameters and antioxidant status of sows were analysed. Weight at birth, after cross-fostering and at 21 days of lactation were recorded to each litter. Backfat loss tended to be lower (P=0.07) in sows treated than control. The administration of algae plus polyphenols in sows improved (P<0.05) the piglets average daily gain and body weight at 21 days of lactation (P=0.014, Figure 1a.). Haematochemical parameters and antioxidant activity of blood was not affected by dietary treatment. The total number of piglets born at the next farrowing from treated group was higher (P=0.04) than controls (Figure 1b). The inclusion in lactating sows of Algatan Mater® improves lactating sows and piglets’ performance. Further research is needed to explore the mechanism of action of this natural mixture.