Practical implications of aflatoxin contamination in corn

Aflatoxin (AFL) contamination of corn is a serious economic and food security issue. Although a variety of technical solutions for reducing AFL contamination of corn have been proposed, only a few have produced satisfactory results. A successful approach is a biocontrol strategy consisting of using non-flatoxigenic strains of Aspergillus flavus to replace indigenous AFL-producing isolates. The main objective of the present thesis was to investigate the dynamic and contamination of AFL/A. flavus in corn in Northern Italy. The study also investigated the role of the key-pest of corn, the European Corn Borer (ECB), on AFL contamination and dispersal of A. flavus propagules in corn. Finally, the study evaluated the feasibility of bioplastic-based granules entrapping a non-aflatoxigenic A. flavus strain for the biocontrol of this fungus in corn. The 2-year field study demonstrated the efficacy of the bioplastic formulation to reduce AFL contamination in corn. More precisely, although AFL contamination varied among the two years, application of 15 and 30 kg ha-1 of granules reduced AFL contamination to up 60 and 85% in 2009 and 2010 respectively. Microbiological analysis showed that the relative abundance of non-aflatoxigenic soil isolates significantly increased after 1 month from granules application (mid-May) and throughout the corn-growing season. These findings were consistent with data obtained using a bioplastic-based bait specifically developed to selectively isolate Aspergilli from soil and other environmental samples. In addition, field and laboratory evaluations showed that the level of damages produced by ECB larvae were not significantly correlated to A. flavus infestation and AFL contamination. Taking together, these findings demonstrated that AFL contamination of corn in Northern Italy was variable, but above the EU limit for human consumption. First proposed in the USA, this study showed the practical possibility of this formulation to be use for reducing AFL contamination in corn in the EU.

Fish quality assessment through the application of chemico-physical, sensory and microbiological analyses

The quality of fish products is indispensably linked to the freshness of the raw material modulated by appropriate manipulation and storage conditions, specially the storage temperature after catch. The purpose of the research presented in this thesis, which was largely conducted in the context of a research project funded by Italian Ministry of Agricultural, Food and Forestry Policies (MIPAAF), concerned the evaluation of the freshness of farmed and wild fish species, in relation to different storage conditions, under ice (0°C) or at refrigeration temperature (4°C). Several specimens of different species, bogue (Boops boops), red mullet (Mullus barbatus), sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax), during storage, under the different temperature conditions adopted, have been examined. The assessed control parameters were physical (texture, through the use of a dynamometer; visual quality using a computer vision system (CVS)), chemical (through footprint metabolomics 1H-NMR) and sensory (Quality Index Method (QIM). Microbiological determinations were also carried out on the species of hake (Merluccius merluccius). In general obtained results confirmed that the temperature of manipulation/conservation is a key factor in maintaining fish freshness. NMR spectroscopy showed to be able to quantify and evaluate the kinetics for unselected compounds during fish degradation, even a posteriori. This can be suitable for the development of new parameters related to quality and freshness. The development of physical methods, particularly the image analysis performed by computer vision system (CVS), for the evaluation of fish degradation, is very promising. Among CVS parameters, skin colour, presence and distribution of gill mucus, and eye shape modification evidenced a high sensibility for the estimation of fish quality loss, as a function of the adopted storage conditions. Particularly the eye concavity index detected on fish eye showed a high positive correlation with total QIM score.

Development of guidelines for microbiological control in microbrewery

Over the past 15 years the Italian brewing scene showed interesting changes, especially with regard to the creation of many breweries with an annual production of less than 10,000 hectoliters. The beers produced by microbreweries are very susceptible to attack by spoilage micro-organisms that cause the deterioration of beer quality characteristics. In addition, most of the microbreweries do not practice heat treatments of stabilization and do not carry out quality checks on the product. The high presence of beer spoilage bacteria is an economic problem for the brewing industry because it can damage the brand and it causes high costs of product retrieval. This thesis project was aimed to study the management of the production process in the Italian microbreweries within a production less than 10,000 hl. In particular, the annual production, type of plant, yeast management, process management, cleaning and sanitizing of a representative sample of microbreweries were investigated. Furthermore was made a collection of samples in order to identify, with simple methods, what are spoilage bacteria more present in the Italian craft beers. 21% of the beers analysed were positive at the presence of lactic acid bacteria. These analytical data show the importance of understanding what are the weak points of the production process that cause the development of spoilage bacteria. Finally, the thesis examined the actual production of two microbreweries in order to understand the process management that can promote the growth of spoilage bacteria in beer and production plant. The analysis of the data for the two case studies was helpful to understand what are the critical points where the microorganisms are most frequently in contact with the product. The hygiene practices are crucial to ensure the quality of the finished product, especially in the case of non-pasteurized beer.