INDUSTRIE ALIMENTARI Vol. 60 - GENNAIO 2021
ARTICOLI
5 - Foodborne intoxication by Bacillus cereus: an integrated protocol of analysis
E. Torres - I. Ferrero - A. Veronesi - G.L. Ferro - F. Ostorero - R. Avolio - D.M. Bianchi - C. Boteva - L. Decastelli - M.C. Abete - M. Gili
Over 800 foodborne outbreaks caused by bacterial toxins take place in Europe every year. Some strains of Bacillus cereus are known to produce a temperature stable peptide named cereulide able to cause nausea and vomiting few hours after the ingestion of contaminated food. The toxin is a cyclic polypeptide stables at high temperature and acid pH. The detection of toxigenic strains and the quantification of the toxin in food are concerns that official laboratory must deal with foodborne outbreaks management. In this study, an integrated procedure is described, including a PCR method to detect ces gene encoding the cereulide produced by B. cereus group and a LC-MS/MS method validated according to ISO 18465:2017. These methods are effective as rapid analytical protocols and can be used in official laboratory during the investigations of suspected foodborne outbreaks caused by cereulide.
9 - Leavening in the Pinsa romana: how to choose the process parameters
T. Amoriello - L. Bartoli - F. Mellara - V. Galli - M. Amoriello
As a product of the popular and rural culture of Latium, the pinsa romana has recently been rediscovered becoming an example of innovation in the name of tradition and a strength of national and international cuisine. The dough is very simple, being composed of a blend of soft wheat, rice and soy flours, yeast, oil, salt and water. However, to obtain a high quality product, it is essential to respect the correct processing steps and choose both the right quantities of ingredients and the parameters of the technological process. The present paper aims to provide an overview of the leavening process for the pinsa romana, considering the choice of the type of yeast (sourdough or brewer's yeast), leavening temperatures and times.
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