How long to cook clams to eliminate the risk of hepatitis A
Consuming raw or undercooked clams exposes to the risk of enteric viruses such as norovirus or HAV, which causes hepatitis A. Italy is ...
Exposure to cadmium: which risk for the mediterranean and the vegan diet?
Heavy metals can accumulate in food and thus damage human health. Cadmium is the most dangerous among heavy metals, as it is carcinogenic, with ...
Avian influenza viruses in rodents: pathogenicity studies and transmissibility
The presence of rodents may represent a risk factor in the introduction of avian influenza in the poultry industry. IZSVE Research project 06/10 was carried ...
Food allergies: training the teachers to protect children
A research of the Osservatorio IZSVe shows that teachers feel they are not prepared to manage food allergies at school. Less than one third ...
Vibrios in shellfish: the risks for consumers
Outbreaks due to the main pathogenic human vibrios are mainly associated to the consumption of raw or partially cooked molluscs and crustaceans Fish ...
Ready-to-eat salad: is it safe for consumption? The effectiveness of the washing methods
Washing fruits and vegetables is the only way to reduce microbial pathogens, both at domestic and industrial level. In the summertime the consumption ...