Food Safety and Quality

Shelf life assessment of foods of animal origin. Bacteriostatic/bactericidal action of natural substances against pathogenic and spoilage microorganisms in game meat, cheese, cured meats, and seafood. Action of acidifying or protective lactic acid cultures, in relation to individual technological processes, with particular reference to artisanal production.

Computerisation and application of smart technologies in food safety management; analysis of new training models for food safety professionals.

Molecular species identification for food product authentication, particularly in the seafood sector, to identify fraud and substitutions.
DNA analysis through PCR and sequencing, using techniques such as FINS, DNA barcoding, and Next Generation Sequencing for identification even in complex matrices. Screening with simplex, multiplex, and PCR-RFLP, as well as primer design and selection.

Food labeling, regulated by EU Regulations 1169/2011 and 1379/2013, provides essential information for informed purchasing and traceability, with specific rules for fishery products. The lack of harmonization in the assignment of commercial names between Member States and non-EU countries creates confusion for operators and consumers and encourages illegal practices, jeopardizing health, sustainability, and fair trade.

The Competent Authorities shall carry out official controls in order to ensure the placing on the market of safe and suitable products, as provided for in Regulation (EC) No 178/2002. The compliance of food with current regulations is verified in the areas of hygiene, labelling, origin, sustainability and ethics, under the direct responsibility of Food Sector Operators (OSA).
In the area of risk management and communication, the Rapid Alert System (RASFF – Rapid Alert System for Food and Feed) plays a key role in notifying information relating to withdrawals and recalls of non-compliant products.

Global warming is encouraging the spread of exotic tropical species in the Mediterranean Sea, some potentially toxic, such as Tetraodontidae (or pufferfish), which are banned from commercial sale. The presence of three species in Italian waters—Lagocephalus sceleratus, L. lagocephalus, and Sphoeroides pachygaster—requires increased training for operators, monitoring of their distribution and molecular characterisation, and studies of human poisoning, to assess and manage this emerging risk in the seafood supply chain.

Freezing inhibits enzymatic and microbial alterative phenomena, allowing the shelf life of seafood to be extended. However, the freezing rate and temperature can affect the organoleptic and technological quality of the product. To protect the consumer, pursuant to Regulations (EU) No 1169/2011 and No 1379/2013, the state and date of freezing are among the mandatory information for correct labelling. In this context, the implementation of analytical tools to support official and corporate controls, based on the identification of objective indicators, is essential.

Plastic is the main marine litter, and microplastics, accumulating along the food chain, threaten ecosystems and consumer health, especially through bivalve mollusks. Biomagnification, which causes an exponential increase in microplastic levels along the food chain, has a severe impact on marine ecosystems and can also pose a risk to consumer health.

Fishery products can host parasitic helminths, such as Anisakidae in marine environments and Eustrongylides in freshwater, with the risk increased by the use of raw or undercooked fish. Therefore, it is important to produce epidemiological data on their presence in various categories of fish feed, train food service providers (FBOs), and communicate the risk to consumers. European and national regulations regulate their safety to protect public health.