Influence of environmental conditions and building structure on food quality: A survey of hand-crafted dairies in Northern Italy

Dioguardi, L.; Franzetti, L.

doi:10.1016/j.foodcont.2010.02.005

Cited by 9 publications

(3 citation statements)

References 4 publications

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“…They are small family businesses with one or two people involved and where, if needed, other family components take part to the activities. The structures involved in the production of this dairy product, like for many mountain cheeses, sometimes present weaknesses not only due to structural shortcomings but also to cleaning procedures and working practices, as already stated in previous studies [1,2].…”

Section: Introductionmentioning

confidence: 84%

Hygienical Survey on Seasoned Ricotta Produced in Alpine Dairies in Northern-Italy with Focus on Pink Discoloration due to Serratia Spp

Tirloni¹

2017

JDVS

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This study stems from the need to clarify the onset of pink discoloration on seasoned crust ricotta, produced in a dairy farm in the valley bottom of Val Gerola (Valtellina, Sondrio) in particular during the summer season. The isolation and the identification of the colonies from the spoiled product showed the presence of Serratia spp. A first environmental sampling on cheese making and seasoning facilities and molds, conducted in the dairy farm involved, showed the presence of Serratia spp. also on the board of the cold storage cell and in the refrigerator. In a second stage, environmental samplings were conducted in nine dairies producing seasoned ricotta, with the aim to highlight the presence of Listeria monocytogenes, Salmonella spp., Escherichia coli, Enterobacteriaceae, VTEC and Serratia spp. Results obtained showed absence of VTEC and Salmonella spp. In only one dairy L. monocytogenes was found on a wooden board and a wooden mold. Higher presence of E. coli and Enterobacteriaceae was found on products, on utensils and in facilities in all the diaries. Afterwards, growth abilities of Serratia spp, isolated from the color pink episode, were investigated, showing ability to grow between 4 and 37 °C in broth and on media. Finally, a simulation of the appearance of the defect was performed inoculating Serratia spp in ricottas laid down on wooden boards and maintained at 4, 8 and 15 °C, but no discoloration was recorded, perhaps due to the different condition in the thermostats if compared to the seasoning cells in the dairy.

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Section: Introductionmentioning

confidence: 84%

Hygienical Survey on Seasoned Ricotta Produced in Alpine Dairies in Northern-Italy with Focus on Pink Discoloration due to Serratia Spp

Tirloni¹

2017

JDVS

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“…The main goal of the research is to obtain a synthetic value of global safety that can be referred exclusively to the building and to its components and plants. Specifically, this paper proposes a model for the assessment of the global safety building index (GSBI) that takes into account only the performances of the technical elements and plants of the building (Porceddu and Babucci, 2007) and does not consider the contingent conditions of the manufacturing process and, therefore, the company operation modes (Barreca et al, 2010;Stave and Törner, 2007;Dioguardi and Franzetti, 2008;Seaman, 2010). This approach allows applying the model also in the design phase and assessing the global safety level of the building even before it starts operating.…”

Section: Introductionmentioning

confidence: 99%

A fuzzy-based model to implement the global safety buildings index assessment for agri-food buildings

Barreca

Cardinali

Fichera

et al. 2014

J Agricult Engineer

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The latest EU policies focus on the issue of food safety with a view to ensuring adequate and standard quality levels for the food produced and/or consumed within the EC. To that purpose, the environment where agricultural products are manufactured and processed plays a crucial role in achieving food hygiene. As a consequence, it is of the outmost importance to adopt proper building solutions which meet health and hygiene requirements as well as to use suitable tools to measure the levels achieved. Similarly, it is necessary to verify and evaluate the level of workers’ safety and welfare in their working environment. Workers’ safety has not only an ethical and social value but also an economic implication, since possible accidents or environmental stressors are the major causes of the lower efficiency and productivity of workers. Therefore, it is fundamental to design suitable models of analysis that allow assessing buildings as a whole, taking into account both health and hygiene safety as well as workers’ safety and welfare. Hence, this paper proposes an assessment model that, based on an established study protocol and on the application of a fuzzy logic procedure, allows assessing the global safety level of an agri-food building by means of a global safety buildings index. The model here presented is original since it uses fuzzy logic to evaluate the performances of both the technical and environmental systems of an agri-food building in terms of health and hygiene safety of the manufacturing process as well as of workers’ health and safety. The result of the assessment is expressed through a triangular fuzzy membership function which allows carrying out comparative analyses of different buildings. A specific procedure was developed to apply the model to a case study which tested its operational simplicity and the validity of its results. The proposed model allows obtaining a synthetic and global value of the building performance of each of its functional areas, in terms of food hygiene and workers’ safety and welfare, as well as highlighting possible weaknesses. Though the model may be applied in either the design or the operational phase of a building, this paper focuses on its application to certain buildings already operating in a specific productive context.

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“…Apart from making manufacture more difficult and giving rise to health and hygiene risks, it totally undermines the leading role played by producers in the territorial re-evaluation based on developing tourist itineraries of gastronomy and local culture (Dioguardi & Franzetti, 2010).…”

Section: Introductionmentioning

confidence: 99%

Defining the environmental and functional characteristics of the buildings used to produce prickly pear dried puree in terms of food hygiene and safety

et al. 2012

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Influence of environmental conditions and building structure on food quality: A survey of hand-crafted dairies in Northern Italy

Cited by 9 publications

References 4 publications

Hygienical Survey on Seasoned Ricotta Produced in Alpine Dairies in Northern-Italy with Focus on Pink Discoloration due to Serratia Spp

Hygienical Survey on Seasoned Ricotta Produced in Alpine Dairies in Northern-Italy with Focus on Pink Discoloration due to Serratia Spp

A fuzzy-based model to implement the global safety buildings index assessment for agri-food buildings

Defining the environmental and functional characteristics of the buildings used to produce prickly pear dried puree in terms of food hygiene and safety

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