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We tested two summer protocols for oxytetracycline (OTC) administration on beehives to evaluate: toxicity for the bees, residues in honey and presence of genes encoding for OTC antibiotic resistance in bacteria isolated from the gut of adult bees. In July 2020, eighteen healthy colonies were divided into three groups. Two OTC treatment protocols - long and short, were devised, and one group was left untreated. We did not detect any toxicity on adult bees or brood but found OTC residues in the honey of the nest up to seven months after both treatments (210.3±221.2 µg/kg after long protocol; 216.2±238.4 µg/kg after short protocol), even in the untreated group (up to the mean 75.8±173.2 µg/kg). Antibiotic resistance genes were found, even in the untreated group, possibly due to the long exposure to antibiotics. More in-depth studies should be performed to verify how the long-term persistence of antibiotics impacted the beehive during the inactive season.

In relation to milk hygiene and safety, the milking phase is considered a critical moment since it represents a probable pathway for the introduction of unwanted microorganisms in the dairy chain. In particular, Listeria monocytogenes (L. monocytogenes) and Escherichia coli ( E. coli ) are known as possible microbial contaminants of raw sheep milk although extensive knowledge regarding their contamination dynamics in sheep farms is still lacking. This study aimed to examine the occurrence and concentration of these microorganisms in milk samples collected from farm bulk tanks in the region of Lazio (Central Italy) and investigate the related risk factors. Over a period of one year, we collected 372 milk samples from 87 sheep farms and administered a questionnaire in order to acquire information regarding relevant farm management variables. The results showed that L. monocytogenes was not present in any of the samples, suggesting that the contamination of sheep bulk tank milk with this pathogen has a low probability. Meanwhile, E. coli was found in almost two thirds of milk samples (61%) but was quantified below 10 2 CFU/ml in most of them (around 75%). Statistical analysis indicated that the presence of E. coli tends to be more probable and counts are significantly higher during the warmest seasons. Unexpectedly, milk collected by hand milking resulted in lower level of contamination. We believe that, although further studies are necessary to clarify some aspects, the reported data contributed to deepen the knowledge about the occurrence of L. monocytogenes and E. coli in raw sheep milk and provided useful data for future risk assessments.

to produce a methodology for the risk ranking of farms located around proven or potential sources of contamination to prioritize the monitoring procedures in food production.environmental factors that can favour the risk of contamination of products of animal origin (POAO) around a pollutant source were identified. A scale of standardized scores was produced for each risk factor (RF) in order to obtain a risk-based classification. Subsequently, an algorithm was developed to obtain a relative risk assessment (RRA).in order to validate the proposed methodology, data of 80 livestock farms in a polluted area, enrolled in a previous study, were subjected to the RRA. Results of RRA were compared with contamination data.seven RFs were included in a mathematical formula used to classify each farm.a scoring system was produced for each RFs and an algorithm was developed to obtain RRA which is an estimate of the farm probability of having POAO contamination in comparison to other farms located in the same area potentially affected by chemical pollution based exclusively on site-specific environmental characteristics. In the case study used for validation, a significant relationship between RRA and contamination data was found.the proposed methodology is a useful tool to support the authorities responsible for the food safety in carrying out the monitoring of POAO in areas subject to environmental risks. It helps to rationalize resources and make controls more effective.

Toxoplasmosis is a cosmopolitan disease and has a broad range of hosts, including humans and several wild and domestic animals. The human infection is mostly acquired through the consumption of contaminated food and pork meat has been recognized as one of the major sources of transmission. There are, however, certain fundamental differences between countries; therefore, the present study specifically aims to evaluate the exposure of the Italian population to Toxoplasma gondii through the ingestion of several types of pork meat products habitually consumed in Italy and to estimate the annual number of human infections within two subgroups of the population. A quantitative risk assessment model was built for this reason and was enriched with new elements in comparison to other similar risk assessments in order to enhance its accuracy. Sensitivity analysis and two alternative scenarios were implemented to identify the factors that have the highest impact on risk and to simulate different plausible conditions, respectively. The estimated overall average number of new infections per year among adults is 12,513 and 92 for pregnant women. The baseline model showed that almost all these infections are associated with the consumption of fresh meat cuts and preparations (mean risk of infection varied between 4.5 × 10-5 and 5.5 × 10-5 ) and only a small percentage is due to fermented sausages/salami. On the contrary, salt-cured meat products seem to pose minor risk but further investigations are needed to clarify still unclear aspects. Among all the considered variables, cooking temperature and bradyzoites' concentration in muscle impacted most the risk.

Semisoft cheese made from raw sheep's milk is traditionally and economically important in southern Europe. However, raw milk cheese is also a known vehicle of human listeriosis and contamination of sheep cheese with Listeria monocytogenes has been reported. In the present study, we have developed and applied a quantitative risk assessment model, based on available evidence and challenge testing, to estimate risk of invasive listeriosis due to consumption of an artisanal sheep cheese made with raw milk collected from a single flock in central Italy. In the model, contamination of milk may originate from the farm environment or from mastitic animals, with potential growth of the pathogen in bulk milk and during cheese ripening. Based on the 48-day challenge test of a local semisoft raw sheep's milk cheese we found limited growth only during the initial phase of ripening (24 hours) and no growth or limited decline during the following ripening period. In our simulation, in the baseline scenario, 2.2% of cheese servings are estimated to have at least 1 colony forming unit (CFU) per gram. Of these, 15.1% would be above the current E.U. limit of 100 CFU/g (5.2% would exceed 1,000 CFU/g). Risk of invasive listeriosis per random serving is estimated in the 10-12 range (mean) for healthy adults, and in the 10-10 range (mean) for vulnerable populations. When small flocks (10-36 animals) are combined with the presence of a sheep with undetected subclinical mastitis, risk of listeriosis increases and such flocks may represent a public health risk.

Toxoplasmosis is a cosmopolitan disease and has a broad range of hosts, including humans and several wild and domestic animals. The human infection is mostly acquired through the consumption of contaminated food and pork meat has been recognized as one of the major sources of transmission. There are, however, certain fundamental differences between countries; therefore, the present study specifically aims to evaluate the exposure of the Italian population to Toxoplasma gondii through the ingestion of several types of pork meat products habitually consumed in Italy and to estimate the annual number of human infections within two subgroups of the population. A quantitative risk assessment model was built for this reason and was enriched with new elements in comparison to other similar risk assessments in order to enhance its accuracy. Sensitivity analysis and two alternative scenarios were implemented to identify the factors that have the highest impact on risk and to simulate different plausible conditions, respectively. The estimated overall average number of new infections per year among adults is 12,513 and 92 for pregnant women. The baseline model showed that almost all these infections are associated with the consumption of fresh meat cuts and preparations (mean risk of infection varied between 4.5 × 10

In recent years, the incidence of foodborne diseases caused by shiga toxin-producing Escherichia coli (STEC) has increased globally. For this reason, within the specific regional control plan for the detection of STEC in food products in Italy, the presence of STEC in unpasteurized milk cheeses was investigated. In total 203 samples obtained from March 2011 to December 2013 were analysed, with two standard methods (ISO 16654:2001 and ISO 13136:2012). Two strains of E. coli O157 were isolated (2/161, 1.2%) but did not carry any virulence-associated genes and 22 stx-positive samples (22/146, 15.1%) were detected in enrichment cultures, mostly from ovine cheeses. Only two strains isolated from different ovine cheeses carried stx gene and none of these was eae-positive. This study confirms the presence of stx-positive E. coli and suggests that this type of food cannot be excluded as a potential vehicle of STEC.

Human campylobacteriosis remains the most commonly reported gastrointestinal disease in Europe and C. jejuni and C. coli are the two species most frequently involved in such foodborne disease. Based on the sampling plan established in the region of Lazio (Central Italy) the aim of our work was to investigate the occurrence of Campylobacter spp in poultry meat preparations collected by the local veterinary authority at retail shops and processing plants. We also observed whether various factors such as animal species or type of product affected the isolation rate. Occurrence was significantly lower than previous surveys (12/209, 5.7%) and chicken meat was more contaminated than turkey meat.

Semisoft cheese made from raw sheep's milk is traditionally and economically important in southern Europe. However, raw milk cheese is also a known vehicle of human listeriosis and contamination of sheep cheese with Listeria monocytogenes has been reported. In the present study, we have developed and applied a quantitative risk assessment model, based on available evidence and challenge testing, to estimate risk of invasive listeriosis due to consumption of an artisanal sheep cheese made with raw milk collected from a single flock in central Italy. In the model, contamination of milk may originate from the farm environment or from mastitic animals, with potential growth of the pathogen in bulk milk and during cheese ripening. Based on the 48-day challenge test of a local semisoft raw sheep's milk cheese we found limited growth only during the initial phase of ripening (24 hours) and no growth or limited decline during the following ripening period. In our simulation, in the baseline scenario, 2.2% of cheese servings are estimated to have at least 1 colony forming unit (CFU) per gram. Of these, 15.1% would be above the current E.U. limit of 100 CFU/g (5.2% would exceed 1,000 CFU/g). Risk of invasive listeriosis per random serving is estimated in the 10

Human campylobacteriosis remains the most commonly reported gastrointestinal disease in Europe and Campylobacter (C.) jejuni and C. coli are the two species most frequently involved in such foodborne disease. Based on the sampling plan established in the region of Lazio (Central Italy) the aim of our work was to investigate the occurrence of Campylobacter spp. in poultry meat preparations collected by the local veterinary authority at retail shops and processing plants. We also observed whether various factors such as animal species or type of product affected the isolation rate. Occurrence was significantly lower than previous surveys (12/209, 5.7%) and chicken meat was more contaminated than turkey meat.