Re-determination of the primary shelf-life of food products: what are the guarantees for the consumer?

Except in rare cases, the determination of the shelf-life of food products is left up to the food business operator. The extension of this period, which for years has been the subject of debate among the various actors in the food chain, has become a topic of fundamental importance also following the recent economic/financial, environmental, and health crises, which have had an inevitable impact on consumption and food waste. While there is no requirement to indicate durability for some categories of food products, for example, those not directly intended for consumers, this debate has raised questions and perplexities about the potential re-evaluation of the origin conditions established by the manufacturer, particularly when it comes to maintaining the guarantees for the consumer in terms of health and hygiene. In addition, the increasing consumer demand for accurate information has prompted the European authorities to request a public consultation on the actual understanding and perception of the mandatory terms on labels such as use by or date of minimum durability of a food, provided for by Article 9 of Regulation (EU) No. 1169/2011, often not correctly understood, which can assume great significance in the application of rules to reduce food waste. In this regard, it is useful to remember that the recent measures adopted by the European Union legislator, together with the case law of recent years, have led the judges of merit to comply with the principles and requirements of food safety laid down since 2002 in Regulation (EC) No. 178, thus paying greater attention to the analysis, assessment, and management of the risk of the entire production chain. The purpose of this work is to provide technical-legal elements to encourage a possible extension of the shelf-life of food products while ensuring the safety of consumers.

Poaching of endangered species in Mediterranean Sea: Alopias vulpinus.

A thresher shark poached by fishermen in the stretch of sea between the island of Ponza and the coast of Terracina (Lazio, Central Italy, Mediterranean Sea) and confiscated by the Italian health authorities was evaluated for the presence of chemical contaminants. Hg mean concentration of 2.1 mg kg-1 was found in muscle; speciation analysis confirmed it was almost in the toxic organic form of MeHg (2.0 mg kg-1). The Se:Hg molar ratio was <1 not protective against the toxic effect of Hg. 137Cs was detected at a mean concentration of 0.53 Bq kg-1, and 40K, radioisotope of natural origin was found at 91 Bq kg-1. Dioxins and PCBs were found in the common thresher shark at mean concentrations of 0.012 and 0.088 pg TEQ-WHO g-1 w.w. while NDL PCBs at 4.5 ng g-1 w.w., lower than limits set by European Regulation. The major concern is constituted by the presence of Hg twice the maximum limit set by EU Regulation, then the consumption of thresher shark flesh should be strongly discouraged.

Detection of Sulfites in Fresh Meat Preparation Commercialised at Retail in Lazio Region.

In Europe sulfur dioxide (SO2) and sulfites in foods and beverages at concentrations of more than 10 mg kg-1 or 10 mg L-1 expressed as SO2 equivalents are subject to mandatory labelling. In fresh meats the addition of sulfites is not admitted because of their unlawful use to give the product a more attractive appearance. Aim of the study was to detect sulfites in meat product sampled in 19 commercial shops of Lazio Region. In n=12 samples, sulfites were present at different concentrations and no indication for them was reported on the label. Sulfites concentrations ranged from 13.3 to 1278.9 mg kg-1. The results of the present investigation underline the need for better controls by operators, not only under the food information but also in the consumers' health perspective.

Polycyclic Aromatic Hydrocarbons Residues in Gentile Di Maiale, a Smoked Meat Product Typical of Some Mountain Areas in Latina Province (Central Italy).

Gentile di maiale is a typical meat product prepared in some traditional plants of Latina Province (Central Italy). It is obtained from dehydration, salting, smoking and ripening of swine rectum. Aim of this study was to evaluate the influence of the traditional smoking process on polycyclic aromatic hydrocarbons (PAHs) content by means of high-performance liquid chromatographic/fluorescence detection. Polycyclic aromatic hydrocarbons detected in 8 samples of raw material (swine rectum) and samples of smoked gentile were: benzo[a]anthracene, chrisene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a] pyrene, benzo[a,h]anthracene. Their residues were detected in all samples of finished product. European Regulation 835/2011 established two levels of PAHs content in meat products. According to first levels, in force until September 2014, only 2 out of 8 samples exceeded legal limit. According to the subsequent, more restrictive, limits all samples would be non-compliant. An improvement and a standardisation of traditional smoking procedures are recommended.

Verocytotoxin-producing Escherichia coli O26 in raw water buffalo (Bubalus bubalis) milk products in Italy.

Escherichia coli 026 is known as a verocytotoxin-producing E. coli (VTEC) organism that causes severe foodborne diseases such as hemorrhagic colitis and hemolytic uremic syndrome. Although cattle are the most important reservoir of VTEC, only a few reports on the role of water buffalo (Bubalus bubalis) as a reservoir of VTEC and on the presence of these organisms in their milk are available. However, in Southern Italy, where water buffalo are intensively reared, an outbreak of hemolytic uremic syndrome due to E. coli 026 has recently been reported, in which the consumption of typical dairy products was considered to be a common risk factor. The aims of this work were to assess the prevalence of E. coli O26 in raw water buffalo milk, to characterize the virulence gene profiles of the isolates, and to evaluate their phenotypic antimicrobial resistance pattern. Of 160 analyzed samples, 1 (0.6%) tested positive for E. coli O26, and the isolate showed the stx1+/stx2+/eae-/hlyA+ genotypic profile. The strain showed resistance against glycopeptides, macrolides, and penicillins. The presence of VTEC organisms in raw water buffalo milk could be considered to be a potential threat to consumers; however, the strict adherence to the processes used in the preparation of the most common buffalo dairy products could strongly mitigate the foodborne risk. To our knowledge, this article reports the first isolation and characterization of E. coli O26 VTEC in raw water buffalo milk.