The aim of this work was to investigate the microorganisms and their metabolites responsible for the spoilage of goose sausages produced in a small facility in Lombardy, a northern region of Italy. Spoilage was first detected by sensorial analysis using the “needle probing” technique; however, the spoiled sausages were not marketable due to the high ammonia and vinegar smell. The added starter culture did not limit or inhibit the spoilage microorganisms, which were represented by Levilactobacillus brevis, the predominant species, and by Enterococcus faecalis and E. faecium. These microorganisms grew during ripening and produced a large amount of biogenic amines, which could represent a risk for consumers. Furthermore, Lev. brevis, being a heterofermentant, also produced ethanol, acetic acid and a variation in the sausage colour. The production of biogenic amines was confirmed in vitro. Furthermore, as observed in a previous work, a second cause of spoilage can be attributed to moulds that grew during ripening; both the isolated strains, Penicillium nalgiovense, added as starter culture, and P. lanoso-coeruleum, present as environmental contaminant, grew between the meat and casing, producing a large amount of total volatile nitrogen, responsible for the ammonia smell perceived either in the ripening area or in the sausages. This is the first description of Levilactobacillus brevis predominance in spoiled goose sausage.

The study aimed to identify different molds that grow on various food surfaces. As a result, we conducted a case study for the detection of mold on food surfaces based on the “you only look once (YOLO) v5” principle. In this context, a dataset of 2050 food images with mold growing on their surfaces was created. The dataset was trained using the pre-trained YOLOv5 algorithm. In comparison to YOLOv3 and YOLOv4, this current YOLOv5 model had better precision, recall, and average precision (AP), which were 98.10%, 100%, and 99.60%, respectively. The YOLOv5 algorithm was used for the first time in this study to detect mold on food surfaces. In conclusion, the proposed model successfully recognizes any kind of mold present on the food surface. Using YOLOv5, we are currently conducting research to identify the specific species of the detected mold.

For the decontamination of surfaces in the food production industry, plasma generated compounds (PGCs) such as plasma-treated water (PTW) or plasma processed air (PPA) offer many promising possibilities for future applications. Therefore, the antimicrobial effect of water treated with microwave-induced plasma (MidiPLexc) on Pseudomonas fluorescens biofilms was investigated. 10 ml deionized water was treated with the MidiPLexc plasma source for 100 s, 300 s and 900 s (pre-treatment time) and the bacterial biofilms were exposed to the PTW for 1 min, 3 min and 5 min (post treatment time). To investigate the influence of PTW on P. fluorescens biofilms, microbiological assays (CFU, fluorescence and XTT assay) and imaging techniques (fluorescence microscopy, confocal laser scanning microscopy (CLSM), and atomic force microscopy (AFM)) were used. The CFU showed a maximum reduction of 6 log10 by using 300 s pre-treated PTW for 5 min. Additionally, a maximum reduction of 81 % for the viability of the cells and a 92 % reduction in the metabolic activity of the cells was achieved by using 900 s pre-treated PTW for 5 min. The microscopic images showed evident microbial inactivation within the biofilm even at the shortest pre treatment (100 s) and post-treatment (1 min) times. Moreover, reduction of the biofilm thickness and increased cluster formation within the biofilm was detected. Morphologically, the fusion of cell walls into a uniform dense cell mass. The findings correlated with a decrease in the pH value of the PTW, which forms the basis for the chemically active components of PTW and its antimicrobial effects. These results, provide valuable insights into the mechanisms of inactivation of biofilms by plasma generated compounds (PGCs) such as PTW and thus allow for further parameter adjustment for applications in food industry.

Antioxidants for foodstuffs during processing or before packing protects colour, aroma and nutrient content. As regards food safety regulations, long-term efforts have been made in terms of food standards, food control systems, food legislation and regulatory approaches. These have, however, generated several questions on how to apply the law to the diverse food businesses. To answer these questions, a thorough examination of the EU legislator’s choices for food preservation and definitions are provided and discussed with factors affecting microbial growth.

The response of a single tin oxide nanowire was collected at different temperatures to create a virtual array of sensors working as a nano-electronic nose. The single nanowire, acting as a chemiresistor, was first tested with pure ammonia and then used to determine the freshness status of trout fish (Oncorhynchus mykiss) in a rapid and non-invasive way. The gas sensor reacts to total volatile basic nitrogen, detecting the freshness status of the fish samples in less than 30 seconds. The sensor response at different temperatures correlates well with the total viable count (TVC), demonstrating that it is a good (albeit indirect) way of measuring the bacterial population in the sample. The nano-electronic nose is able to classify the samples according to their degree of freshness, but also to quantitatively estimate the concentration of microorganisms present. The system was tested with samples stored at different temperatures, managing to classify them perfectly (100%) and estimating their log(TVC) with an error lower than 5%.

Abstract Global marine fish harvest has reached a plateau over the last decade. Efforts to increase aquaculture tend to face limitations in water resources and contamination problems. Of the current fish harvest at least 50% is discarded as waste. The chemical and microbiological contaminations limit the utilization of harvested fish. There is a need to improve fish preservation to minimize spoilage and process them into more appealing products. Instead of resorting to individual food processing methods, the efficiency of processing could best be increased by a combination of conventional and modern processing methods, or combinations of modern processing methods. Fish waste is a rich source of oils containing essential fatty acids, polypeptides, and amino polysaccharides that could be utilized through upscaling of the current scientifically proven methods, to new processing technologies. Separation of collagens, gelatins, bioactive peptides, edible fish oils, and chitosan form the primary stages in the utilization of fish waste. The products need purification to meet food quality and safety standards, and desirable industrial characteristics. The diversity of information and products generated through new methods requires advanced data handling and prediction systems, such as artificial intelligence, to address food safety and get the best out of fish processing and utilization.

The use of Lactic Acid Bacteria (LAB) for probiotic enrichment of minimally processed fruit is a well-established practice in literature. In addition, several LAB demonstrated a strain-specific ability to control harmful microorganisms and decay agents, improving shelf-life, maintaining quality and promoting the safety of fruits and vegetables. Edible coatings can help modulate phenomena of gas exchange and water loss by fruits, representing protection from physical damage and spoilage phenomena linked to oxidation and the development of undesired microorganisms. At the same time, the coating can represent an innovative delivery matrix for the LAB strains of potential interest to improve safety and quality in the postharvest management of fruits. In this work, five Lactiplantibacillus plantarum strains, previously characterized for their probiotic and antifungal activity, have been incorporated into a sodium alginate coating to develop edible probiotic coatings with antifungal properties for table grapes cv. Italia. The transfer of probiotics and their survival were evaluated by comparing coated and uncoated table grapes during 14 days of cold storage at 4 °C. The alginate edible coating increased the number of probiotics transferred to the surface of the berries from about 5 to more than 7 Log CFU/g, with a crucial impact on the potential functional attributes of the final product. The ability of the functionalised coatings to counteract the decay development was evaluated on table grapes berries artificially contaminated with Aspergillus niger CECT 2805. A significant reduction of lesion diameter was observed in alginate coating with L. plantarum 11-A. The lesion diameter reduction was also accompanied by the reduction of the symptoms of infection, such as browning around the wound. These results suggest the application of selected strains of L. plantarum as promising bio-resources to enhance the overall value of ready-to-eat fruits and vegetables, particularly in combination with edible coating as a carrier matrix. While a strain-dependent effect was not detected with respect to the improvement of the number of cells in the edible coating, a variability depending on the biotype used was detected for the properties linked to biocontrol, suggesting that the inclusion in edible packaging may represent an innovative criterion in the selection of lactobacilli to be applied postharvest.