Human leptospirosis cases in Palermo Italy. The role of rodents and climate.

Many regions of the world are increasingly exposed to leptospirosis due to poverty, global warming and high urban density. Here, we report a molecular survey for pathogenic Leptospira spp. in rodents and two symptomatic human cases of leptospirosis in the city of Palermo, Italy. Four rodent species were captured in six areas of the city, and a molecular analysis for pathogenic Leptospira spp. on DNA from the kidney samples showed a different prevalence of leptospirosis in all the species of rodents. In addition, two human cases that occurred in May and October of 2009 in the city were also reported. A 67-year-old woman recovered after antibiotic treatment, whereas a 71-year-old woman did not survive. The weather during both of those times was notable for a violent cloudburst that caused street flooding. For the past several years, the incidence of leptospirosis has remained steady at 9 human cases every 10 years across the entire island of Sicily, with a population of almost 5 million inhabitants. The high prevalence of leptospirosis in rodents and the simultaneous presence of known risk factors, such as a mild/wet climate, street flooding and garbage accumulation, could explain the two cases of leptospirosis within the same city in the same year. This occurrence should raise awareness of this under-estimated zoonosis among public health authorities, especially given the potential fatality among elderly and immune-compromised individuals in urban settings in developed countries.

Validation of the TrichinEasy® digestion system for the detection of Anisakidae larvae in fish products.

Anisakis and other parasites belonging to the Anisakidae family are organisms of interest for human health, because of their high zoonotic potential. Parasites belonging to this family can cause Anisakiasis, a parasitological disease caused by the ingestion of raw, infested fish products. Furthermore, evidence from the EFSA (European Food Safety Authority; EFSA 2010) has highlighted the allergological potential of nematodes belonging to the Anisakis genre. The detection and identification of Anisakidae larvae in fish products requires an initial visual inspection of the fish sample, as well as other techniques such as candling, UV illumination and artificial digestion. The digestion method consists of the simulation of digestive mechanics, which is made possible by the utilization of HCl and pepsin, according to EC Regulation 2075/2005. In this study, a new Anisakidae larvae detection method using a mechanical digestion system called Trichineasy® was developed. A total of 142 fish samples, belonging to 14 different species, were examined to validate the method. A reaction mixture with 100 g of sample, 10 g of pepsin (1:10000 NF) and 50 ml of 10% HCl at 36 ± 1°C for 20 minutes was evaluated to be the best condition for the digestion of fish samples. These parameters have also allowed the detection of viable larvae after digestion. The results confirm this instrumentation as a valuable and safe tool for the detection of Anisakidae larvae in fishery products.

Maiorchino Cheese: Physico-Chemical, Hygienic and Safety Characteristics.

This study assessed the physical, chemical, and microbiological characteristics of traditional Maiorchino cheese (Italy) made from raw ewe's milk or from a mixture with goat's milk. Cheese samples from the same batch were analyzed after 20 days and 6, 8, 12, 17 and 24 months of ripening. A decrease in moisture level lead to progressive total solids concentration (fat, total nitrogen, total solids and chloride) during ripening. Aw values decreased from 0.97 (day 20) to 0.85 (month 24), while pH increased from 4.99 to 5.41 (6 months) followed a by reduction until 4.85 (month 24). In samples analysed 20 days after cheesemaking, aerobic mesophilic count was 1.8•107 CFU/g, Enterobacteriaceae were 2.7•106 CFU/g, Staphylococcus spp. were 1.8•104 CFU/g, and yeasts 4.5•105 CFU/g. Sulphite reducing bacteria were not found. Lactic bacteria count at 30°C (LAB30) and 42°C (LAB42) was about 108 CFU/g (day 20); LAB30 reduced until month 8; LAB 42 reduced until month 12; both were not detectable at months 17 and 24. Cheese-making process does not consider commercial starter cultures and LAB group is heterogeneous because of its natural microflora. Yeasts were considered as typical microflora of Maiorchino. Volatile compounds were examined at 6, 12 and 24 months of ripening; 54 components were identified. Statistical analysis showed that the seasoning period of 12 months was the best for Maiorchino flavour attributes. The characterisation of Maiorchino traditional cheese may be considered as significant for this old traditional product, with the aim of obtaining the PDO certification.