2024-03-28T22:29:02Z
https://riviste.unimi.it/index.php/index/oai
oai:ojs.riviste.unimi.it:article/529
2017-12-16T17:18:52Z
food-in:ART
Live bivalve molluscs (marine gastropods, echinoderms and tunicates)
Molluschi bivalvi vivi ed echinodermi, tunicati e gasteropodi marini vivi
Cattaneo, Patrizia
Bernardi, Cristian
Live bivalve molluscs
marine gastropods
marine echinoderms
marine tunicates
molluschi bivalvi
etichettatura
ispezione
biotossine algali
contaminanti ambientali
riconoscimento di specie
This issue contains: A short account of anatomy and physiology of bivalve molluscs, marine gastropods, echinoderms and tunicates.Economic importance of live bivalve molluscs .Bacterial and viral illness associated with consumption of live bivalve molluscs. Microbiological risk management.Marine biotoxins and chemical contaminants.Bivalve molluscs production.Harvesting of live bivalve molluscs and post harvest treatments.Packaging and labelling of live bivalve molluscs, echinoderms, tunicates and marine gastropodsReferences.Enclosure: identification sheets of the main commercial species of bivalve molluscs and marine gastropods.
Monografia sui molluschi bivalvi, gasteropodi, echinodermi e tunicati; cenni di anatomia e fisiologia, importanza economica, problematiche sanitarie e normativa. Inoltre si tratta la visita ispettiva e le chiavi di riconoscimento di specie delle principali specie commercializzate.
Università degli Studi di Milano
2010-10-25
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articolo Peer-reviewed
application/pdf
application/pdf
application/pdf
https://riviste.unimi.it/index.php/food-in/article/view/529
10.13130/2039-1544/529
Food In; V. 1 N. 01 (2010)
2039-1544
ita
https://riviste.unimi.it/index.php/food-in/article/view/529/950
https://riviste.unimi.it/index.php/food-in/article/view/529/11366
https://riviste.unimi.it/index.php/food-in/article/view/529/11433
oai:ojs.riviste.unimi.it:article/1553
2015-10-16T21:03:18Z
food-in:ART
Alimenti e monossido di carbonio
Bernardi, Cristian
carbon monoxide
fish
meat
legislation
The use of carbon monoxide (CO) in the packaging of meat and fish has generated considerable debate. CO is a colourless, odourless and tasteless gas; it is generated by incomplete combustion of carbon-containing materials.In organisms a small amount of CO is formed naturally through the breakdown of haemoproteins and this CO is found in foods. Fresh meat colour is defined by the relative amount of the three derivatives of myoglobin. Deoxymyoglobin and oxymyoglobin, which are both in the reduced state, can oxidize to metmyoglobin, which has a dull brown colour. Although metmyoglobin can be slowly converted to deoxymyoglobin by enzyme-mediated reactions termed metmyoglobin-reducing activity, this ability dissipates during storage. Bacterial growth is also a major cause of fresh meat discolouration. Bacteria cause a reduction in oxygen concentration and consequently modify the colour of the meat pigment. Carbon monoxide binds with myoglobin to produce a bright red coloured pigment, carbonilmyoglobin, which is much more stable against oxidation than oxymyoglobin due to the stronger binding of CO to the iron–porphyrin site on the myoglobin molecule. Carbon monoxide, in combination with nitrogen and carbon dioxide, is used for fresh meat packaging in USA, Norway, Australia, New Zealand, Taiwan and Vietnam. In the USA, modified atmospheres with low levels of CO, up to 0.4%, are used commercially for meat packaging, while filtered smoke containing 30–40% CO is permitted for pretreatment of fish. The use of tasteless filtered smoke is being applied as an alternative to CO to treat fish. Tasteless smoke is also of concern in that there appears to be no reliable way to distinguish between products treated with CO and those treated with tasteless smoke. There are ongoing studies on the possible use of CO in fish slaughter.
Università degli Studi di Milano
2012-12-06
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articolo Peer-reviewed
application/pdf
application/msword
application/msword
application/msword
https://riviste.unimi.it/index.php/food-in/article/view/1553
10.13130/2039-1544/1553
Food In; V. 1 N. 2 (2011); 81-105
2039-1544
ita
https://riviste.unimi.it/index.php/food-in/article/view/1553/2853
https://riviste.unimi.it/index.php/food-in/article/view/1553/11371
https://riviste.unimi.it/index.php/food-in/article/view/1553/11373
https://riviste.unimi.it/index.php/food-in/article/view/1553/11374
oai:ojs.riviste.unimi.it:article/1702
2015-10-16T21:03:20Z
food-in:ART
Scombroid syndrome - histamine poisoning
Cattaneo, Patrizia
scombroid syndrome
histamine
biogenic amines
food poisoning
Scombroid syndrome - histamine poisoning is one of the most common form of intoxication caused by seafood consumption. The poisoning incidents are often underestimated due to mild or not-recognized symptoms, making difficult to attribute the responsibility for the outbreak and to improve proper hygienic practices. To help our students in a pragmatic and scientific approach, this article contains: definition and generalities on histamine poisoning; histamine and other biogenic amines formation; symptoms in humans; how to prevent scombroid syndrome; mandatory rules and official sampling in the European Union; biogenic amines as freshness indices; seafood associated in scombroid syndrome; foods, other than seafood, responsible of scombroid syndrome or with high levels of biogenic amines; detection of histamine and other biogenic amines in foods. The article is completed by the enclosure of an illustrated guide to the identification of fish species marketed in Italy most involved in scombroid syndrome (edited by Cristian Bernardi).
Università degli Studi di Milano
2012-12-06
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articolo Peer-reviewed
application/pdf
https://riviste.unimi.it/index.php/food-in/article/view/1702
10.13130/2039-1544/1702
Food In; V. 1 N. 2 (2011); 5-80
2039-1544
ita
https://riviste.unimi.it/index.php/food-in/article/view/1702/2854
oai:ojs.riviste.unimi.it:article/4733
2015-10-16T21:03:24Z
food-in:ART
I prodotti alimentari minori: chiocciole e rane Allevamento e specie commerciali, normative igienico-sanitarie e prospettive future.
Vitali, Edoardo
Heliciculture
Snail
Frog
Breeding
Alternative food
Amphibiculture
The heliciculture and frog breeding are zootechnic activities of great relevance that, actually, have not been taken in particular consideration overall by laws collected in the so named “Hygiene Package” because considered minor food or only food of niche. In fact, the presence of these meats on the market is still limited. The author wishes to underline the importance of nutritive value of snails and frogs meat and so the public can appreciate this alternative food by a correct consumer's information. One take in consideration not only the anatomic and physiologic aspects of these terrestrial gastropods and amphibians, but also the commercial species, the market in progress, the slaughter and the hygienic and sanitary and inspective aspects longer than the objective deficiency of rules.
Università degli Studi di Milano
2015-03-08
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articolo Peer-reviewed
application/pdf
https://riviste.unimi.it/index.php/food-in/article/view/4733
10.13130/2039-1544/4733
Food In; V. 1 N. 3 (2015): I prodotti alimentari minori: chiocciole e rane; 3-130
2039-1544
ita
https://riviste.unimi.it/index.php/food-in/article/view/4733/4833