Federico Tomasello

Dry‐aged beef is valued for its distinctive flavor and tenderness, but the fungal communities associated with the product and its aging environments remain insufficiently characterized. This study characterized the culturable fungal community of dry‐ and wet‐aged beef from Albera and Bruna dels Pirineus cattle, as well as the aging chambers where the beef was produced, and assessed the proteolytic and lipolytic potential of the isolated fungi. Meat samples and chamber air were analyzed using culturomics and ITS sequencing. Among 291 fungal isolates, yeasts predominated in meat samples, with Candida , Yarrowia , and Debaryomyces as the main genera, whereas molds were more frequent in chamber samples, especially Penicillium and Cladosporium . Dry‐aged meat exhibited a higher diversity of fungal genera and species than wet‐aged meat, and some taxa detected in meat were also present in the corresponding aging environments, suggesting a possible environmental contribution. Enzymatic assays showed that many molds and yeasts displayed proteolytic and lipolytic activity, with Yarrowia spp. and Penicillium spp. showing notable activity. However, these assays were performed in vitro and should be interpreted as indicating enzymatic potential rather than direct activity in meat. Although potentially mycotoxigenic genera such as Aspergillus , Cladosporium , and Penicillium were detected, no mycotoxin analyses were performed. Accordingly, no conclusions can be drawn regarding toxin production, but their presence underscores the need for careful control of aging conditions. Overall, the study expands the current knowledge of culturable fungi associated with beef aging systems and provides a basis for future work on the technological and safety relevance of the identified isolates.

Traditional heat treatments in the dairy industry are known for their high water and energy consumption, and more economically and environmentally friendly solutions are being sought. Infrared (IR) technology offers advantages in energy efficiency and environmental sustainability; however, its effectiveness in milk processing, particularly in pathogen inactivation, remains relatively unexplored. In this study, homogenized raw milk was subjected to IR treatment, and its impact on Listeria monocytogenes, Salmonella spp., and Enterobacteriaceae was assessed. Results indicate that the IR treatment effectively reduces the microbial load, achieving levels of inactivation comparable to conventional pasteurization methods (around 6 Log10 CFU/mL). Moreover, the treatment maintains milk pH levels, suggesting minimal alteration to its composition. Further research is needed to explore the full extent of IR treatment on milk sanitation efficacy, deeply exploring IR technology to fully assess its applicability and integration into dairy processing practices. Despite regulatory challenges, the Wir System Milk shows promise as a cost-effective and eco-friendly alternative for raw milk treatment.

Dry-aging is a process during which meat is stored within maturation chambers at low temperatures and low relative humidity, resulting in improved tenderness and flavor development. The cuts are exposed to the atmosphere by hanging them or setting them on racks in the maturation chamber without any protective packaging. Animals and humans are usually the major sources of bacterial food contamination in the meat industry, but other routes might be involved. Therefore, procedures to reduce or eliminate pathogens from surfaces are crucial for an effective hazard analysis critical control point program in the food industry and other environments. This study aimed to assess the survival of Listeria monocytogenes, Escherichia coli, Salmonella spp., and Staphylococcus aureus on the inner surface of dry aging chambers. Moreover, we tested the efficacy of alkaline electrolyzed water (REW) for its eventual application within a procedure aimed at reducing foodborne pathogens during meat storage. Environmental conditions inside the dry aging cabinet determine a reduction of circa 3 log CFU/cm2 of the considered microorganisms on the inner surface in 24 hours. Additionally, the nebulization of alkaline electrolyzed water with the smoking system increased the count reduction in 24 hours due to environmental conditions for L. monocytogenes (~1 log CFU/cm2) and for S. aureus (~2 log CFU/cm2). In this context, the use of REW can be justified for routine cleaning procedures of the surfaces, with the added value of being safe to handle, not containing environmental pollutants, and making it unnecessary to rinse surfaces due to its instability.

In the latest One Health ECDC EFSA technical report, Norovirus in fish and fishery products have been listed as the agent/food pair causing the highest number of strong-evidence outbreaks in the EU in 2019. This review aims to identify data gaps that must be filled in order to increase knowledge on Norovirus in bivalve molluscs, perform a risk assessment and rank the key mitigation strategies for this biological hazard, which is relevant to public health. Virologic determinations are not included in any of the food safety and process hygiene microbiologic criteria reflected in the current European regulations. In addition, the Escherichia coli-based indices of acceptable faecal contamination for primary production, as well as the food safety criteria, do not appear sufficient to indicate the extent of Norovirus contamination. The qualitative risk assessment data collected in this review suggests that bivalve molluscs present a high risk to human health for Norovirus only when consumed raw or when insufficiently cooked. On the contrary, the risk can be considered negligible when they are cooked at a high temperature, while information is still scarce for non-thermal treatments.

Alkaline electrolyzed water (REW) is known for its cleaning action. The aim of this work was to assess REW effectiveness in reducing microbial load on surfaces intended for contact with food. Stainlesssteel surfaces were experimentally contaminated, bacterial inactivation was tested before and after treatment with REW. Treatment with REW was operated spraying it on the contaminated plates until drying. Tests were conducted for Salmonella spp., Listeria spp., Staphylococcus aureus and Escherichia coli. The treatment revealed different degrees of sanitizing activity of REW on different bacterial species, with higher efficacy on E. coli and Salmonella spp. than S. aureus, Listeria spp.. Statistical analysis revealed a significant microbial load reduction (p<0.01) after treatment with REW, suggesting that it has a good disinfectant activity which, along with its easy and safe use, makes it a good alternative to many other more widely used disinfectants.