A SURVEY ON GOOD MANAGEMENT PRACTICES FOR THE PREPARATION OF RAW FISH PRODUCTS

Armani A.[1],D'Amico P.*[1], Cianti L.[2], Pistolesi M.[1], Castigliego L.[1], Gianfaldoni D.[1], Guidi A.[1]

[1]_{FishLab, Dipartimento di Scienze Veterinarie ~ Pisa,} [2]_{UFC Sanità Pubblica Veterinaria e Sicurezza Alimentare, Az.} Sanitaria di Firenze ~ Firenze

This survey was aimed to outline the main issues related to the management of the risk associated to the presence of parasites in the preparation and administration of raw fish products in food activities located in the area of the Local Sanitary Unit n°10 of Florence.

Thirty-six catering activities serving ethnic raw food were identified on the basis of the registry of Local Sanitary Unit n° 10 of Florence or after performing an internet search. All the activities were contacted by telephone to verify their catering procedures, their availability in participating to the survey and to answer to an anonymous questionnaire. The questionnaire was developed together with the staff of the LSU n° 10. Among the 36 catering activities that were contacted, 12 were not included in the survey because 2 were closed, 2 did not exist and 8 did not prepare raw fish products. Of the 24 activities that participated to the survey 68% were managed by Chinese Food Business Operators (FBOs), 27% by Italian and 4.5% by Japanese. 13% were restaurant, 61% restaurant and takeaway and 26% restaurant, takeaway and catering. The raw foods were prepared daily (52.2%), daily and on order (39%), during "theme events" (4.5%) and only on order (4.3%). Most of the FBOs supplied at wholesalers or at the large-scale distribution, while 8.6% at fishmongers. Fish were mainly purchased fresh (87%) and only a small proportion (3%) frozen. Among the most used fish species were Tuna, Salmon and Sea Bass. All the FBOs stated to have a self-control plan and a procedure for the management of the Anisakis risk: 70% is aware of the need to apply a preventive treatment before the administration of raw fish products. 70% of the activities was equipped with blast chiller but only 40% used it according to the regulatory parameters: 60% of FBOs adopted combinations of time/temperature which were non-compliant and, in some cases, ineffective to devitalize larvae of Anisakids. In case of detection of larvae, 70% of FBOs would proceed with a notification to the supplier, 4.5% to the ASL or to the person in charge of their HACCP plan, 8.7% would apply the preventive treatment, 13% would reject the fishes without any notification and the remaining 3.8% would not know how to proceed.

The result of this survey showed that the level of training of the FBOs that operate in raw fish products catering activities is insufficient for a correct management of the risk associated to the presence of parasites (1). In particular, it is evident the confusion regarding the parameters (time/temperature) to be used for the preventive freezing treatment and the procedure to adopt in case of noncompliance. It would be desirable to improve the level of FBOs training, without neglecting the language barriers, which represent one of the major hindrance to the promotion of correct operating procedures in a multiethnic context.

1. Armani, Castigliego, Gianfaldoni, Guidi (2011), Industrie Alimentari, anno 50, N. 514, 7-11. ISPEZIONE DEGLI ALIMENTI DI ORIGINE ANIMALE

MICROFLORA EVOLUTION DURING RIPENING OF CACIOCAVALLO PALERMITANO CHEESE.

Calascibetta D.[1],Scatassa M.L.*[1], Mancuso I.[1], Fiorenza G.[1], La Licata A.G.[1], Cardamone C.[1], Caridi A.[2]

[1]_{Istituto Zooprofilattico Sperimentale della Sicilia ~ Palermo,}[2]_{Università degli Studi Mediterranea di Reggio Calabria} - ~ Reggio Calabria

The Caciocavallo palermitano is a traditional Sicilian cheese manufactured within the provinces of Palermo and Trapani. It is produced in small size farms using indigenous cattle breeds - as Cinisara - and typical wood instruments (1). The ripening lasts from three to 12 months and the final product is a stretched cheese with a rectangular shape and a weight between 8 and 12 kilos. It can be consumed both fresh and seasoned.

The quality characteristics of this cheese are influenced by several factors - especially by the microflora in milk and cheese - and in particular during the ripening period (2). Lactic acid bacteria (LAB) presents in raw milk have an important role in the process of cheese-making. LAB are subjected to constant qualitative and quantitative changes and so they influence the organoleptic characteristics of the final product.

This work was performed to examine the microflora evolution during the Caciocavallo palermitano ripening Six dairies in the area between Palermo and Trapani were selected to follow the Caciocavallo palermitano production process. From each dairy the following products were taken : 1) milk, 2) paste before stretching (PBS), 3) Caciocavallo at six days, 4) Caciocavallo at three months. All the samples were processed according to the Istituto Zooprofilattico Sperimentale della Sicilia standard operating procedures to evaluate the LAB variability, total bacteria count at 30°C, total coliforms, enterococci, coagulase-positive staphylococci, Escherichia coli, Salmonella spp. and Listeria monocytogenes.

The total bacteria count had a concentration from 8.0•102 to 1.6•107 cfu/ml. Total coliforms, E.coli and coagulase-positive staphylococci were found in milk or in product taken during cheese making processes but no pathogenic bacteria were found in the cheeses. The results concerning LAB evolution are shown in Figure 1; some of these strains were isolated and are currently being identified.

This work may contribute to increase knowledge about the indigenous lactic microflora of the Caciocavallo palermitano cheeses.

The absence of pathogenic bacteria, including Salmonella spp and Listeria monocytogenes, confirms that all the final products had good healthy characteristics.

(1) Settanni L, Di Grigoli A, Tornanbè G, Bellina V, Francesca N, Moschetti G, Bonanno A: "Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese". Int. J. Food Microbiol. 155:7381 (2012).

(2) Bonanno A, Tornanbè G, Bellina V, De Pasquale C, Mazza F, Maniaci G, Di Grigoli A: "Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocavallo Palermitano cheese". J. Dairy Sci. 96:710 (2012).

processi produttivi e sicurezza alimentare Caciocavallo, microbiology, LAB evolution