Suchergebnisse

Ice cream is a widely enjoyed food that is especially popular during summer. To ensure it is safe and ready-to-eat for consumers, legislation imposes a series of obligations for food business operators, and for competent authorities that have to carry out official controls, including official sampling. This article reviews the general and specific requirements applicable to the premises where ice cream is produced, concerning aspects related to health notification obligations and to implementing and maintaining procedures based on the principles of the Hazard Analysis and Critical Control Point system. The review extends to results stemming from the most recent official control activities conducted in Italy, and to future perspectives on control methods that will have to be compliant with the provisions of the new EU Regulation 625/2017 applicable from 2019.

In Italy, wine production is considered a sector of excellence, where the wines' appreciable sensory features are favored by environmental factors, including weather and climate conditions, which benefit territories with a specific vocation. The whole chain involves many economic and agri-food sector operators, and requires an in-depth assessment of specific risks for identifying critical points, keeping the entire production process under control, and ensuring product traceability. This article describes the results of a pilot study conducted in the Prosecco DOCG (Designations of Controlled and Guaranteed Origin) area, concerning the detection of residues of plant protection products in fifty wine bottles. Although considerably below the maximum residue levels, all the samples tested were positive, ranging from two to five active substances detected in each sample. In addition to the provisions of the European Community legislation, this paper critically evaluates some best practices models that are already used by the Wine Federations of Italy, with the aim of identifying advantages of and areas for improvement in production methods, applicable to raw materials reception, rasping, storage, and bottling phases, in order to guarantee product safety and quality.

L'igiene ospedaliera in Italia ha una lunga e solida storia che però richiede una necessaria riflessione per poter restare al passo con quelle che sono le innovazioni e gli sviluppi dei sistemi sanitari anche connessi a quelle che sono le attività dell'Unione Europea. A livello europeo infatti esistono diverse tradizioni nazionali che riguardo l'igiene ospedaliera e per questo motivo l'European Centre for Disease Prevention and Control (ECDC) ha adottato il termine "controllo delle infezioni e igiene ospedaliera" per poter così includere tutti i professionisti sanitari dei singoli Paesi. La nostra proposta è sia quella di modificare il termine di "igiene ospedaliera" in "igiene delle organizzazioni sanitarie" per poter focalizzare l'attenzione anche ai numerosi livelli di cura non ospedalieri, sia di adottare la seguente definizione: "tutte le attività volte a garantire, in modo appropriato, scientificamente valido ed efficiente, l'assistenza in un ambiente sicuro, confortevole e salubre per i pazienti, i caregiver e gli operatori sanitari". L'igiene ospedaliera ed i suoi professionisti sono un pilastro necessario per garantire la qualità e la sicurezza dell'assistenza sanitaria in Italia. ; Although hospital hygiene has a long history in Italy it is necessary to reflect about it because of the innovation in healthcare systems and because of the evolution due to European Union related activities. Different traditions exist in European countries about hospital hygiene and European Centre for Disease Prevention and Control (ECDC) adopted the term of "infection control and hospital hygiene" which includes all the engaged European healthcare professionals. We propose to modify hospital hygiene as "healthcare organisation hygiene" in order to focalise the attention to all care settings not only hospitals and to adopt the following definition: "all activities aimed to guarantee, in an appropriate, scientifically sound and efficient way, that structures and processes support healthcare practices in a safe comfortable and healthy environment both for patients, caregivers and healthcare workers". Hospital hygiene and its professionals, besides the long tradition, still remain a relevant pillar in guaranteeing quality and safety of healthcare in Italy.