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Pangasius hypophthalmus fillets, classified according to different frozen technologies, were subjected to microbiological (Psychrophilic Total Aerobic Count 5 PTAC, Enterobacteriacea, Staphylococcus aureus, Salmonella spp. and Listeria monocytogenes) and chemical analyses (Hg, Pb, Cd and six "indicator" congeners of polychlorinated biphenyls5PCB 6 ). Mean count of psychrophilic aerobic total bacteria, Enterobacteriaceae and S. aureus in all samples examined was 4.44 log CFU/g, 2.16 log CFU/g and 1.07 log CFU/g, respectively. Any sample showed the presence of Salmonella, while L. monocytogenes was encountered in 2.1% of samples tested. The microbiological counts were different among fillet categories, but with values always lower than the limit of ICMSF. Also the chemical quality of processed products is satisfactory being the concentrations of all metals and six "indicator" PCBs below safety levels for human consumption. This study has contributed to addressing the current paucity in literature on the microbial and chemical status of frozen P. hypophthalmus fillets. PRACTICAL APPLICATIONSThe present research reveals a good chemical and microbiological quality of the frozen Pangasius fillets, although the samples examined show a low incidence of Listeria monocytogenes and Staphylococcus aureus. Thus, it would be desirable a greater attention to the operator's personal hygiene practices during the processing procedures, appropriate preservation techniques and sanitation programs in the processing plants to avoid cross-contamination. The data contained in this study may also be useful for national and international food safety regulatory authorities.

The aim of this study was to assess the microbiological quality and safety of some cheeses produced in Apulia region, Southern Italy, and classified as “traditional agri‐food products.” A total of 120 samples were collected and analyzed. From results, 82.5% of cheeses analyzed, had a satisfactory microbiological quality according to the European legislation. The coagulase positive Staphylococci (CPS) count was above the limits set by the European legislation in 17.5% of the samples analyzed. Within the 20 strains of Staphylococcus aureus (S. aureus) isolated, 12 were positive for the detection of the enterotoxin genes. Furthermore, nine strains of S. aureus were positive to reverse passive latex agglutination (SET‐RPLA) assay. One of the two samples of Cacioricotta di Vacca Fresco, with a CPS load of 3.02 × 105 cfu/g, showed unsatisfactory microbiological safety because was positive to SET‐RPLA. Based on the findings, it is essential to apply and maintain good hygiene practices throughout the food chain, especially for traditional agri‐food products, which are often produced in small family processing plants using production protocols based on the experience handed down from father to son. Practical applications The traditional agri‐food products are foodstuffs much appreciated by consumers because of their organoleptic qualities and taste that brings back to the genuine flavors of the past. However, the hygienic quality and safety of these products is linked to the personal experience of food business operator and not to the regular checking of microbiological parameters that validate the acceptability of foodstuffs and their manufacturing, handling and distribution processes. The results of this study can contribute to the risk analysis for these particular products, and underline the need to apply and maintain good hygiene practices throughout the production chain.

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