Milicevic Vesna, Colavita Giampaolo, Castrica Marta, Ratti Sabrina, Baldi Antonella, Balzaretti Claudia M
Health Protection Agency, Metropolitan City of Milan , Milan, Italy.
Department of Medicine and Health Sciences, University of Molise , Campobasso, Italy.
Ital J Food Saf. 2016 Nov 15;5(4):6187. doi: 10.4081/ijfs.2016.6187. eCollection 2016 Sep 20.
The most recent study, conducted by Politecnico of Milan, on food surplus management in Italy shows that in the Italian food supply chain the food surplus is around 5.5 million tons/year, and the amount of food wasted is around 5.1 million tons/year. During 2015, the charitable organizations (COs) belonging to the Italian Food Bank Network, active in recovering and distributing food for social solidarity's purposes, reused 381,345 tons of food from 2292 donors. The main supplying sources of the Network are: food industries, organized large-scale retail trade and collective catering service. The aim of this study was to analyze several aspects of the food surplus recovery thanks to the collaboration with the Foundation Onlus and In particular, two main features were analyzed in the food recovery chain: the microbiological profiles of specific food categories recovered from catering service with the aim to evaluate their conformity in relation to food safety and process criteria. For this purpose 11 samples were analyzed in four different moments: T0, same day of the collection; T1, after four hours of storage at 4°C; T2, 24 hours from the collection (storage at 4°C); T3, after four days at frozen storage (-18°C). For all samples several microbiological parameters were investigated: enumeration of mesophilic aerobic bacteria (AFNOR 3M 01/1-09/89), enumeration of (AFNOR 3M 01/06-09/97), enumeration of (AFNOR 3M 01/08-06/01), enumeration of coagulase-positive AFNOR 3M 01/9-04/03 A), enumeration of (UNI EN ISO 7932:2005), research of spp. [UNI EN ISO 6579 (2008b)], and research of [AFNOR BRD 07/4-09/98 (AFNOR, 2010a)]. Furthermore, the volunteer's knowledge on the correct hygienic procedures during the recovery was evaluated by the 71 questionnaires with the aim to prevent foodborne diseases. The results show that the recovery of surplus from catering service and their reuse at COs should be planned with correct procedures, and the volunteer's knowledge on the hygienic aspects appears to be a critical point. The recovery and the charitable activities require an appropriate assessment and careful risk analysis, in order to manage the complexity of no profit organization.
米兰理工大学开展的关于意大利食品过剩管理的最新研究表明，在意大利食品供应链中，食品过剩量约为每年550万吨，食品浪费量约为每年510万吨。2015年期间，意大利食品银行网络中的慈善组织积极开展回收和分发食品以促进社会团结的活动，从2292个捐赠者那里再利用了381345吨食品。该网络的主要供应来源包括：食品工业、有组织的大型零售贸易和集体餐饮服务。本研究的目的是通过与Onlus基金会合作分析食品过剩回收的几个方面。特别是，在食品回收链中分析了两个主要特征：从餐饮服务中回收的特定食品类别的微生物概况，旨在评估它们在食品安全和加工标准方面的合规性。为此，在四个不同时间点对11个样本进行了分析：T0，收集当天；T1，在4°C下储存4小时后；T2，收集后24小时（在4°C下储存）；T3，在-18°C冷冻储存四天后。对所有样本调查了几个微生物参数：嗜温需氧菌计数（AFNOR 3M 01/1 - 09/89）、[AFNOR 3M 01/06 - 09/97]计数、[AFNOR 3M 01/08 - 06/01]计数、凝固酶阳性AFNOR 3M 01/9 - 04/03 A）计数、[UNI EN ISO 7932:2005]计数、spp.研究[UNI EN ISO 6579 (2008b)]以及[AFNOR BRD 07/4 - 09/98 (AFNOR, 2010a)]研究。此外，通过71份问卷评估了志愿者在回收过程中对正确卫生程序的了解情况，以预防食源性疾病。结果表明，应通过正确程序规划从餐饮服务中回收过剩食品并在慈善组织中再利用，而且志愿者在卫生方面的知识似乎是一个关键点。回收和慈善活动需要进行适当评估和仔细的风险分析，以管理非营利组织的复杂性。
