Microbial Safety of Black Summer Truffle Collected from Sicily and Umbria Regions, Italy
Journal Title: Journal of Food Quality and Hazards Control - Year 2021, Vol 8, Issue 1
Abstract
Background: Tuber aestivum 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 T. aestivum ascomata collected in different sites of Sicily and one locality of Umbria (Italy). Methods: 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. Results: 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. Listeria 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 (p<0.01) were found between samples and also for all microbial groups. Conclusion: 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.
Authors and Affiliations
F. Cirlincione, N. Francesca, L. Settanni, D. Donnini, G. Venturella, M. L. Gargano
Keywords
Related Articles
- EP ID EP692793
- DOI 10.18502/jfqhc.8.1.5458
- Views 115
- Downloads 0
Comparison of ELISA and PCR Assays for Detection of Pork Adulteration in Halal-Labelled Beef Products
Background: Food adulteration with pork in processed beef products is one of the most serious issues in a food sector in a Muslim-majority country since it is related to religious food ethics regarding the halal products...
Types of Acid and Drying Method Differently Affect the Chemical Profile of Sodium Caseinate
Background: Sodium caseinate is a rich source of protein and minerals originating from animals. Numerous food and non-food products are made from sodium caseinate. The present study investigated the chemical components (...
Antifungal Activities of Cymbopogon citratus Essential Oil against Aspergillus Species Isolated from Fermented Fish Products of Southern Benin
Background: In Benin Republic, the conservation of fermented fishes for a long time is difficult due to the contamination of fungi, which lead to its rapid degradation. This experiment was conducted to evaluate the effec...
Detection of Toxicogenic Molds in Some Legumes Sold in Local Markets of Ho, Ghana
Background: Legumes are plants that contain edible seeds and belong to the family Leguminosae with varying nutritional benefits to humans and animals. This study aimed to detect and identify toxicogenic molds on some leg...
Combination of Clove and Lemon Basil Essential Oils for Preservation of Chicken Meat
Background: Clove and lemon basil are widely used in Indonesian culinary and known for their antimicrobial properties. This study was designed to identify the chemical constituents of single clove and lemon basil Essenti...