Ethnic food can be considered as a product consumed in different country from that of production, and with intrinsic characteristics which make it new for the consumers. The diffusion of ethnic foods around the world, due to immigration, tourism and globalization, has contributed to the spread of several food-borne illness or allergies. These events can be correlated to non conformities of the ethnic products such as the non appropriate storage condition or packaging, or to a mislabeling (absence of nutritional or allergens information). The aim of this work was to evaluate the microbiological communities and allergens presents in different ethnic foods as well as the correct food labelling, both important elements for the safety of the consumers. The results have highlighted non conformities about microbiological, allergen and labeling parameters, thus demonstrating the need of a more specific regulamentation for these products.
I PRODOTTI ETNICI: STUDIO PRELIMINARE SULLA SICUREZZA ALIMENTARE / Biondi, L.; Fulgione, A.; De Lella, A.; Cutarelli, A.; Garofalo, F.; Nappi, R.; Colarusso, G.; Pellicanò, R.; Capuano, F.; Nava, D.. - Volume degli Atti:(2021), pp. 77-84. (Intervento presentato al convegno XX CONGRESSO NAZIONALE S.I.DI.L.V. ON AIR tenutosi a On Line nel 25-26 Novembre 2021).
I PRODOTTI ETNICI: STUDIO PRELIMINARE SULLA SICUREZZA ALIMENTARE.
Fulgione A.Secondo
;
2021
Abstract
Ethnic food can be considered as a product consumed in different country from that of production, and with intrinsic characteristics which make it new for the consumers. The diffusion of ethnic foods around the world, due to immigration, tourism and globalization, has contributed to the spread of several food-borne illness or allergies. These events can be correlated to non conformities of the ethnic products such as the non appropriate storage condition or packaging, or to a mislabeling (absence of nutritional or allergens information). The aim of this work was to evaluate the microbiological communities and allergens presents in different ethnic foods as well as the correct food labelling, both important elements for the safety of the consumers. The results have highlighted non conformities about microbiological, allergen and labeling parameters, thus demonstrating the need of a more specific regulamentation for these products.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
