VOLUME 44 (2005)	MARCH
CONTENTS

APPLICATION OF THE HACCP PLAN TO A THREE STAGED MODERN-CONTINUOUS PLANT, FOR OLIVE OIL EXTRACTION A.M. Giuffré          The Hazard Analysis and Critical Control Point (HACCP) system is a preventive approach to food hazards. It is a management scheme for the food industry. HACCP is a seven-step process a food producer or establishment can use to develop a food safety plan. Olive oil production presents its own problems related to the configuration of the plant for oil extraction. The aim of this paper is to develop a plan for application of HACCP to a so called three-staged modern-continuous plant for olive oil extraction existing in Calabria (South Italy).	445: 243
CONTAMINATION BY FUNGIVOROUS FLIES OF DRIED MUSHROOMS D.P. Locatelli - L. Süss - A. Trevisan              40 samples of sliced, dried mushrooms (Boletus) from packaging commonly on sale (20 belonging to the “special” category, 20 to the “commercial” category) were analyzed. Also 16 samples of sliced dried mushrooms of different origin were analyzed. These samples, provided by a packaging industry, had already been considered marketable according to the regulations in force on the matter (G.U., 1995, 1998). The analysis was carried out on 10 g of dried mushrooms and 3 replications were made for each sample. The method suggested by the “Istituto Superiore di Sanità”, implying the hydration of the product, was used. All the samples resulted to be contaminated by the fungivorous flies. The larvae found during the analysis of the packaged mushrooms were divided according to their size. Larvae with dimensions larger than 5 mm were few, while most of them were smaller than 3 mm. The mushrooms coming from different countries, regardless of quality, showed a mean number of larvae ranging from 11.3±4.10 to a maximum of 228.7±32.12. In 50% of the samples the number of larvae found was between 41 and 70. Considering the number of larvae found in mushrooms of different product quality (both from mushrooms selected for sale and from packages on sale), a correlation between quality and degree of infestation does not necessarily exist.	445: 250
QUALITY MAINTENANCE OF FENNEL AS FRESH-CUT PRODUCT M.C. Salcini - l. Tarmati - R. Massantini      Fennel production in Italy is quite large, especially in Central Italy. Fennel can be eaten cooked or as a fresh vegetable. In the latter case, it is available on the retail market also as a minimally processed product. The aim of this research was to give suggestions on prolonging the shelf-life of fennel as a “ready to eat” vegetable. Sliced fennel was placed in trays packaged with two different polyester films (MAP), while sliced fennel packed in perforated film was used as control, and kept at 4°C (R.H. 85%) for 9 days. Respiration rate, weight loss and colour changes were evaluated. Panel tests were also carried out. Wound-induced stress due to peeling, cutting, and slicing highly affected the physiological responses like respiration rate, ethylene production, enzymatic browning, and dehydratation. It was particularly noted that weight loss of fresh cut fennel kept in perforated film was about 18 and 3% after 9 days at 20° and 4°C respectively, and respiration rate was 40 and 24 mg kg-1 h-1 of CO2. After cold storage, the fennel stored in modified atmosphere packaging showed good quality attributes, no weight loss and no off flavours.	445: 256
EVALUATION OF THE VOLATILE COMPOSITION AND ISOTHIOCYANATES OF VIOLET CAULIFLOWER L.F. Di Cesare - D. Viscardi - A. Genna - A. Maestrelli - F. Branca - S. Argento The volatile compounds and the content of isothiocyanates of five landraces of violet cauliflower (cv 157, cv 25, cv 75, cv 98, and cv 141) and one selective line set up by DOFATA (cv 98 S1/3) were studied. The volatile compounds, obtained from endogenous enzymatic hydrolysis of glucosinolates, were extracted and concentrated from each sample using a microwave-KS112 apolar resin coupled technique. The volatile extracts were quali-quantitatively analysed by GC/MS. All the samples had almost the same characteristic volatile compounds of the Brassicaceae family (isothiocyanates, nitriles, sulfures, and thionitriles) and carbonilic compounds (aldehids and chetons), but the quantitative aroma profiles were different. The high concentrations of isothiocyanates (3-5 mg/100 g s.s.) and carbonilic compounds (15-21 mg/100 g s.s.) were found in cv 98 and cv 141. The concentrations of sulfures were ranged from 6 to 9 mg/100 g s.s. in all the samples. The concentrations of nitriles and thionitriles were below 1 mg/100 g s.s. in all the samples, except for cv 98. The cv 98 could be considered more aromatic in respect of others for the higher content of total volatile substances; cv 141 contained the higher concentrations of specific isothiocyanates which could control human cancer.	445: 262
IDENTIFICATION, DESCRIPTION, AND SPOLING CAPACITIES OF A SERRATIA ODORIFERA BIOGROUP 1 STRAIN C. Cantoni - L.M. Chiesa - L. Valnegri          A singular biogroup 1 strains of Serratia odorifera is here described. The strain has been isolated from deteriorated dry seasoned salami. It is highly proteolytic and produces alkil and alkilmetoxypyraxines responsible of anomalous odours in this meat products. It has been considered as a new variant.	445: 267
ADDITIVE AND AW INFLUENCE ON L. MONOCYTOGENES BEHAVIOUR IN DRY-CURED HAM PACKAGED BOTH UNDER VACUUM AND UNDER MAP CONDITIONS G. Comi - R. Urso - M. Paiani - S. Ottaviani The aim of the paper was to study the behaviour of L. monocytogenes in dry-cured ham in relation to MAP and under-vacuum at different time of storage temperature. Dry-cured ham was cut in pieces and inoculated with a suspension of different strains of L. monocytogenes. Before the packaging, the surfaces of each piece were spread with a solution of sodium lactate (1.5%), of sodium diacetate (1%), and of a mix solution of sodium lactate/sodium diacetate (1.5%/1%). A control without any added additive was also prepared. Then the samples were packaged under vacuum and in MAP (15% CO2/85% N2) and stored at 4°C for 60 days. At 0, 15, 30, 45, 60 days the samples were collected in triplicate and analysed to detect the behaviour or the survival of L. monocytogenes. Data demonstrated that the concentration of L. monocytogenes decreased both in MAP and in under-vacuum packaging. The decreasing is independent from the added additive. It seemed that also the Aw value (0.90) of the control samples could reduce the concentration of L. monocytogenes on the surface of dry-cured ham. In all samples the concentration of L. monocytogenes could be reduced by 2 log after 60 days of storage at 4°C.	445: 272
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