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Foods must meet the characteristics of healthiness and authenticity:

healthiness: they must not contain pathogenic agents can altering the organoleptic characteristics of food;

authenticity: qualitative standard that food companies must guarantee to consumers (correct hygiene practice).

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Food must not contain substances harmful to health (pesticides, food additives).

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Measured on the basis of caloric content, nutritional principles, proteins, carbohydrates and lipids of foods.

Is calculated on the label on 100g of product DLGS 1169/2011.

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FROM FARM TO THE FORK

Concerns all stages of production and processing of a food:

ethical-environmental valorization: respect for animals during their life on farms or reduced use of chemical fertilizers;

eco-sustainable valorization: food production is attentive to the consumption of natural resources such as water or excessive exploitation of the soil;

Socio-economic valorization: fair economic treatment of workers.

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The product must not contain pathogenic microorganisms.

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Subjective perception of the sensory characteristics (through the 5 senses) of the product (appearance, aroma, consistency, color, smell, flavor).

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A food must meet certain minimum legal requirements (Italian and European).

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To combat the phenomenon of food fraud (Italian sounding), the European community has created protection marks.

European marks:

DOP;

IGP;

STG.

Italian marks:

PAT;

DOC;

DOCG;

IGT;

De. Co.

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The International Organization for Standardization (ISO) is the largest international organization dealing with standards on quality management and certification.

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Is the reference standard for subjecting production processes to quality control in a cyclical manner, starting from the definition of requirements, customers and arriving at the monitoring of the entire production path/process.

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UNI (Italian Standardization Body):

is a non-profit private organization recognized by the State and the EU.

Develops voluntary technical standards across all industries, commerce, and services.

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Define characteristics (size, performance, environmental, safety, etc.) of products, services, processes, or people.

Is based on the latest expert knowledge from Italy and worldwide.

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Verifies that a product, service, process, or person meets specified standards.

Ensures competitiveness, protects public administration, and safeguards consumers.

ACCREDIA

The accreditation body in Italy for compliance with UNI standards.

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CEN (European Committee for Standardization): develops EN standards for all EU member countries.

National norms must align with EN standards (e.g., in Italy, they become UNI EN).

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unify technical regulations across Europe;

ensure compatibility and interoperability of components, products, and services;

benefits: cost reduction, improved performance, and enhanced safety.

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automatically become national standards when adopted by member countries;

national standards conflicting with EN are withdrawn.

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Goal: strengthen growth and competitiveness through a solid and sustainable standardization system;

Contribution: enhance the European economy and ensure consumer safety.

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Salmonella is an aerobic bacterium (grows in presence of oxygen) that can contaminate raw or unpasteurized eggs and seafood.

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Staphylococcus aureus is an aerobic bacterium (grows in presence of oxygen) found in hand-handled foods, dairy products (cream), ice cream or egg custards.

The incubation period is 2-3 hours.

Symptoms (vomiting, gastrointestinal pain) last 2-3 days.

Contamination occurs through cross-contamination.

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Clostridium botulinum is an anaerobic bacterium (grows in absence of oxygen) that can develop in improperly preserved foods including: pickled vegetables, homemade preserves (tomato souce) or smoked fish.

This bacterium produces a neurotoxin that can cause paralysis and, in severe cases, death.

Incubation period varies from 12 to 96 hours.

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Clostridium perfringens is a bacterium that can be found in raw or undercooked meat (roast beef).

It occurs mostly in collective canteens.

To prevent: cool food quickly.

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Listeria monocytogenes is a bacterium found in fresh and unpasteurized foods, such as cream, dairy products, fresh cheeses and ice cream but can also be found in raw vegetables.

It appears after an incubation period ranging from days to 3 weeks.

To prevent contamination, it is necessary to maintain proper refrigeration of foods (cold chain) because it can develop even at 4-6° C.

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Escherichia coli (E. coli) is the results from cross-contamination from raw ingredients, such as eggs and unpasteurized milk.