Aflatoxin B1 contamination in feed from Puglia and Basilicata regions (Italy): 5 years monitoring data.

During a 5-year period from 2010 to 2014, n = 919 samples of feed and raw materials were analyzed for aflatoxin B1 (AFB1) contamination using accredited ELISA screening methods. Only 0.76 % of these samples were non-compliant with maximum levels set by the European Union Regulation 32/2002. Non-compliant samples were mainly from the province of Bari (n = 3 samples, mean AFB1 value 7.03 µg/kg), although the highest AFB1 levels were found in two samples from the provinces of Foggia and Brindisi, at 32.6 ± 3.6 µg/kg and 31.0 ± 4.0 µg/kg, respectively. Mean AFB1 levels in samples contaminated but compliant with the limits ranged from 1.4 to 2.2 µg/kg. Considering the great importance of climate conditions in mycotoxins production, during crops production and during the critical phases of materials storage and/or transport, to better understand the variability in contamination levels, the analytical results were reviewed in term of temperature and relative environmental humidity in the sampling areas. Correlations between aflatoxin B1 levels in feed and these climate factors might explain seasonal and annual variations in contamination levels. The data from the present study provide useful suggestions for the organization of targeted monitoring plans and the protection of consumers, as well as for improvement in the quality standards of zootechnological activities and feed industry.

Survival of Escherichia coli O157:H7 in yoghurt during preparation and storage at 4 degrees C.

Cow's milk was inoculated with ca 10(3) and 10(7) cfu ml-1 Escherichia coli O157:H7. After fermentation at 42 degrees C for 0-5 h, the yoghurt was stored at 4 degrees C. Two kinds of yoghurt were used: traditional yoghurt (TY), made with Streptococcus thermophilus and Lactobacillus bulgaricus starter cultures, and 'bifido' yoghurt (BY), made with the two starter cultures plus Bifidobacterium bifidum. After 7 d E. coli O157:H7 decreased from 3.52 to 2.72 log10 cfu ml-1 and from 7.08 to 5.32 log10 cfu ml-1 in TY, and from 3.49 to 2.73 log10 cfu ml-1 and from 7.38 to 5.41 log10 cfu ml-1 in BY. The pH values of yoghurt dropped from 6.6 to 4.5 and 4.4 in TY (for low and high pathogen inocula, respectively), and from 6.6 to 4.6 and 4.5 in BY (for low and high pathogen inocula, respectively).