Detection of fibrous microplastics and natural microfibers in fish species (Engraulis encrasicolus, Mullus barbatus and Merluccius merluccius) for human consumption from the Tyrrhenian sea.

The occurrence of natural/artificial and synthetic microfibers was assessed in three commercial fish species (Engraulis encrasicolus, Mullus barbatus, Merluccius merluccius) from the Tyrrhenian Sea sold for human consumption. The gastrointestinal tracts of n. 150 samples were analyzed, the isolated microfibers were classified applying a morphological approach, based on the analysis of their morphological features, coupled with the identification of the chemical composition of a subsample of microfibers. All the species contained microfibers at levels ranging from 0 to 49 items/individual and the number of ingested microfibers significantly differed between pelagic and demersal fishes. The evaluation of fiber morphologies highlighted that natural/artificial microfibers were the most numerous among the isolated microfibers, while the dominant colors were blue, black, and clear in all the species. Chemical characterization confirmed the morphological identification and indicated cellulose and polyester as the most common polymer types. Considering the analytical issues that may affect the evaluation of microfiber pollution, the results pointed out the importance of an accurate morphological approach that allows the distinction between different fiber types, before the spectroscopic analyses. Moreover, the implementation of fast and accessible methods to identify microfibers in fish species intended for human consumption will be beneficial also to make an adequate risk assessment to consumer health.

Selection and Multiplexing of Reverse Transcription-Quantitative PCR Tests Targeting Relevant Honeybee Viral Pathogens.

Verifying the inclusivity of molecular detection methods gives indications about the reliability of viral infection diagnosis because of the tendency of viral pathogens to undergo sequence variation. This study was aimed at selecting inclusive probes based on reverse transcription-quantitative PCR (RT-qPCR) assays for the diagnosis of the most widespread and detrimental viruses infecting honeybees, namely the acute bee paralysis virus (ABPV), the black queen cell virus (BQCV), the chronic paralysis bee virus (CBPV), the deformed wing virus variants A (DWVA) and B (DWVB), and the sacbrood virus (SBV). Therefore, previously described detection methods were re-evaluated in silico for their specificity and inclusivity. Based on this evaluation, selected methods were modified, or new ones were designed and tested in duplex RT-qPCR reactions. The limits of detection (LODs), effect of multiplexing on sensitivity and the viral RNA quantification potential in bees and hive debris were assessed. This study made available diagnostic assays able to detect an increased number of virus variants compared with previously described tests and two viral pathogens in a single PCR reaction.

Recent Records on Bacterial Opportunistic Infections via the Dietary Route.

This narrative review was aimed at identifying the opportunistic bacterial pathogens that can be transmitted by contaminated food and represent a current threat for patients particularly susceptible to infections because of underlying conditions or predisposing factors. The analysis was focused on recent case or outbreak reports and systematic reviews published in the years 2019 to 2023 and resulted in sorting 24 bacterial groups comprising the genera or species able to cause a variety of systemic or invasive infections if ingested with food or drinking water. These included both bacteria known to cause mild infections in immunocompetent persons and bacteria considered to be innocuous, which are used in food fermentation or as probiotics. No recent cases of infections transmitted through dietary routes were reported for the critical nosocomial pathogens widely found in food products, primarily Acinetobacter baumannii and Klebsiella pneumoniae. However, the very first sources of their introduction into the clinical environment still need to be established. In many instances, risky dietary habits, such as eating raw fish, seafood, raw meat, unpasteurized milk, and their derived products or the lack of control in fermentation processes, has led to the reported illnesses, pointing out the necessity to improve the hygiene of production and consumer awareness of the risks.