Journal of Food Quality and Hazards Control
مجله کیفیت و کنترل مخاطرات مواد غذایی
J. Food Qual. Hazards Control
Medical Sciences
http://jfqhc.ssu.ac.ir
1
admin
2345-685X
2345-6825
8
10.29252/jfqhc
14
8888
13
en
jalali
1399
12
1
gregorian
2021
3
1
8
1
online
1
fulltext
en
Microbial Safety of Black Summer Truffle Collected from Sicily and Umbria Regions, Italy
تخصصي
Special
Original article
Original article
<div style="text-align: justify;"><span style="font-family:Times New Roman;"><span style="font-size:14px;"><strong>Background: </strong><em>Tuber aestivum </em>Vittad., known as black summer truffle, represents high-value food especially used as garnishment in nouvelle cuisine. The aim of this study was to investigate on the viable microbial populations associated with <em>T. aestivum</em> ascomata collected in different sites of Sicily and one locality of Umbria (Italy).<br>
<strong>Methods:</strong> The ripe ascomata of black summer truffles were collected from Central Italy. Cell densities of spoilage bacteria, fecal indicators, potential pathogens, yeasts, and molds were analyzed. Statistical analysis was conducted with XLSTAT software.<br>
<strong>Results:</strong> The microbiological counts of truffles ranged between 6.00 and 9.63 log Colony Forming Unit (CFU)/g for total mesophilic count and between 6.18 and 8.55 log CFU/g for total psychrotrophic count; pseudomonads were in the range 6.98-9.28 log CFU/g. <em>Listeria</em> spp. and coagulase-positive streptococci detected in no samples. Coagulase-negative streptococci were found in some samples with 2.11-4.76 log CFU/g levels. Yeasts and filamentous fungi were detected at consistent levels of 3.60-7.81 log CFU/g. Significant differences (<em>p</em><0.01) were found between samples and also for all microbial groups.<br>
<strong>Conclusion:</strong> This study evidenced that the common brushing procedure applied for preparation of truffles is not sufficient to eliminate microbial risks for consumers. The application of an efficient decontamination treatment is strongly suggested before consumption of fresh truffles.<br>
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<strong>DOI:</strong> 10.18502/jfqhc.8.1.5458</span></span></div>
Agaricales, Fungi, Colony Count, Microbial, Food Microbiology, Food Safety, Italy
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http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1067-1&slc_lang=en&sid=1
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