In the collective imagination, the veterinarian is associated with animal care; however, the public health implications of this profession are less well-known. A veterinarian inspector holds a degree in veterinary medicine and specializes in the inspection of foods of animal origin. They ensure that production workers comply with Italian and international food safety regulations, verify the health and welfare of livestock, combat food fraud, and directly inspect meat, fishery products, eggs and their derivatives, milk and its derivatives, and honey. Product safety is the responsibility of the producer, but suitability for consumption is the responsibility of veterinarians. We spoke with Dr. Prisca Carbotti, a veterinarian and food industry consultant.
What was your training?
I am a registered veterinarian with the Milan Association. I have always had a great passion for animals. When I was little, I spent most of my time with Ice, my dog, an affectionate Maremma Sheepdog. He was a unique companion, and thanks to him, I realized how deep my connection to the animal world was. Later, wanting to become a veterinarian, I enrolled in a scientific high school to gain a solid grounding in technical and scientific disciplines. After graduating, an unexpected event prevented me from taking the entrance exam for the Veterinary Medicine degree program in Milan. So, I enrolled in the Faculty of Agriculture for a year and switched to Veterinary Medicine the following year. As I studied, my interests broadened to include the field of Food Inspection. Meeting Professors Cristian Bernardi and Patrizia Cattaneo, with whom I had the opportunity to collaborate while writing my thesis, was crucial. They taught me the dynamics of food production, and I thus understood the importance of the veterinarian in safeguarding food safety and, by extension, consumer safety.
What were the next steps?
After graduation, I attended the Specialization School in Inspection of Food of Animal Origin. I would have liked to work in the Production, Processing, Marketing, Storage, and Transport Hygiene Services (IPTC) of the then Local Health Authority (ASL, now ATS) of Lombardy, and an internship gave me the opportunity. The ATS Veterinary Services are organized into three functional areas: Area A, dedicated to animal health; Area B, which deals with the hygiene of the production, processing, marketing, storage, and transport of foods of animal origin and their derivatives; and Area C, responsible for the hygiene of livestock farms and livestock production. I was assigned to Area B, where officials carry out inspections along the entire supply chain: production, transportation, distribution, and serving of products of animal origin. I participated in inspections of food service establishments, learning to interpret and apply the laws and understanding how to conduct inspections with a pragmatic approach, a method I still employ in my consulting work. During the same period, I attended the Milan wholesale poultry market, where veterinarians from the ATS supervise the safety of incoming and displayed goods, including chickens, eggs, rabbits, game, and processed and pre-cooked products.
Her master’s thesis focused on identifying freezing for health purposes by determining the HADH enzyme in bluefin tuna (Thunnus thynnus). What is the HADH enzyme, and how does it help identify freezing?
HADH (β-hydroxyacyl-CoA dehydrogenase) is a mitochondrial enzyme involved in the oxidative metabolism of fatty acids. During the freezing of fish products, the formation of ice crystals causes the rupture of cell and mitochondrial membranes, resulting in the release of the enzyme into the muscle juice, the liquid fraction of muscle tissue resulting from cell destruction and containing water, soluble proteins, enzymes, and other intracellular substances. In the analysis, HADH serves as a biomarker of freezing damage: the increase in its activity in muscle juice is directly correlated with the breakdown of cellular structures induced by freezing. Measuring HADH activity therefore allows us to detect the cellular damage typical of freezing and distinguish between a fresh and a previously frozen product, even when visual inspection reveals no difference.
Why is it important to perform this analysis?
HADH activity testing plays a fundamental role for two main reasons. The first is to ensure food safety: freezing is the only officially recognized method for removing Anisakis larvae from seafood intended for raw or semi-raw consumption. The second is to protect consumers from potential commercial fraud by preventing thawed products from being sold as fresh. Therefore, determining HADH activity is used as an objective indicator of cold heat treatment, proving useful both for verifying the correct application of the Anisakis removal process and for identifying any undeclared commercial manipulation. In particular, in the case of valuable fish species, such as bluefin tuna, this method helps prevent significant economic damage to both honest traders and consumers.
How is the analysis performed?
The test involves extracting muscle juice from the tuna sample and subsequently determining HADH enzymatic activity. The method is based on the action of the mitochondrial enzyme β-hydroxyacyl-CoA dehydrogenase (HADH), which catalyzes the reaction between acetoacetyl-coenzyme A and NADH, converting NADH to NAD⁺. This principle is the basis of traditional protocols for distinguishing fresh from previously frozen fish, such as those proposed by Gottesmann & Hamm (1983) and subsequently discussed by Church & Wood (1992). The results are compared with reference values obtained from fresh and frozen samples under controlled conditions, allowing for an objective assessment of freezing. In an integrated approach, the determination of HADH activity can be combined with parasitological analyses—such as artificial digestion, visual inspection, or UV-press observation—to confirm the death of Anisakis larvae and thus the actual effectiveness of the remediation treatment.
Is this method still in use or has it been replaced by other techniques?
HADH analysis is still widely used in control laboratories as a screening test to distinguish fresh from frozen fish, due to its rapidity, sensitivity, and low cost. Alongside this approach, histological examination of muscle tissue can provide additional information, allowing observation of microscopic alterations typical of freezing. In recent years, more sophisticated instrumental methods have been introduced, such as spectroscopic analysis or metabolomic and molecular approaches, which can complement the information provided by traditional tests. However, the HADH test remains a consolidated and validated methodology, particularly useful for objectively verifying freezing in high-quality seafood products, such as bluefin tuna.
Why is freezing fish products intended for consumption raw or undercooked mandatory?
Freezing is a fundamental food safety measure. It renders dangerous parasites, such as Anisakis, inviolable, preventing the onset of anisakiasis. Low temperatures kill the larval forms present in fish. Improper freezing—for example, a product not kept at -20°C for at least 24 hours or at -35°C for at least 15 hours—risks ineffectiveness, exposing consumers to the risk of anisakiasis or allergic reactions. These parameters are expressly required by European legislation (regulation (EC) 853/2004, Annex III, Section VIII, Chapter III, Letter D) as mandatory treatments for fish products intended for consumption raw or “virtually raw.” Anisakis is a common parasite in the intestines of many fish species. Consuming infested raw fish can encourage larvae to adhere to the mucosa of the digestive tract or, in more severe cases, migrate to other organs. In humans, the parasite does not complete its life cycle and is eliminated or degenerates in the intestine within a few weeks. However, calcific granulomas may form or allergic sensitization may occur, even in the absence of a viable parasite. Beyond food safety, another important aspect is protection against commercial fraud: selling a thawed product as fresh is a deceptive and prohibited practice. Furthermore, improper freezing or thawing compromises the quality and stability of the product: loss of liquids, lipid oxidation, discoloration, and the potential for microbial growth can deteriorate the organoleptic characteristics and shelf life of the product.
TWO PARALLEL PATHS
How did your career progress?
During my university years, to finance my studies, I worked as a hostess at the Bulgari Hotel in Milan, an experience that led me to FQC snc, a consulting firm in Saronno (VA) affiliated with Azienda Centro Inteco Srl. This encounter was made possible by Stefano Rossi, then Engineering Manager, who introduced me to the company, and to whom I remain deeply grateful. I worked with FQC snc for approximately seven years, supervising the school and corporate catering sector, conducting sampling activities, and leading staff training courses. I also gained experience in the reception and inspection of fish products destined for large-scale retail trade. This was a very interesting night shift from a professional perspective, but it didn’t perfectly align with my personal inclinations; however, it allowed me to gain a deeper understanding of fish product inspection and control procedures. At the same time, I collaborated first with FQC and then with other similar companies, performing audits and consulting for food companies supplying large-scale retail trade. A turning point in my career was meeting Dr. Valerio Sarti, who allowed me to make a real professional leap: today I work permanently with his company, Viesse Consulting in Induno Olona (VA), as the food area manager.
He has always focused on two objectives: animal health and food safety.
My professional career has always followed these two parallel paths. After graduating, I began working as a private veterinarian at a practice run by Dr. Brivio in Sesto San Giovanni, subsequently collaborating with several veterinary clinics and covering emergency room shifts, a role I continue to perform today at the Desiovet Veterinary Hospital in Desio. Although perhaps an unconventional choice, I decided not to abandon the clinical skills I had developed over the years, considering pet care a fundamental element for my professional growth and personal balance. Why take on this dual role? I love private practice; it’s a dynamic job that gives me the opportunity to engage with a diverse range of situations and constantly grow. In the collective imagination, a veterinarian is an animal doctor, but in a broader sense, they can also be dedicated to protecting public health, ensuring food safety, and protecting the environment. Each of these aspects requires skills, technical and scientific knowledge, and a strong sense of social responsibility. Working in the food industry has allowed me to see production environments of varying complexity and diversity. It’s a sector that’s little known to veterinary students, but it offers numerous professional opportunities and a truly unique wealth of experience. I enjoy helping companies improve, tackling new challenges, and identifying practical and sustainable solutions.
INSPECTION AND PROCEDURES
Who are your clients in the food industry?
I work with restaurants, food service chains, and food companies, focusing on food hygiene and safety. I also work as an external consultant for food hygiene and quality for a company specializing in meat processing for large-scale retail trade. This latter role puts me in contact with the production chain and the regulatory and technical aspects related to plants recognized under EC Regulation No. 853/2004. I conduct inspections, establish and monitor hygiene, production, and traceability procedures, verifying that they are effective and correctly implemented, and guiding the owners towards continuous improvement. At Viesse Consulting, we develop customized solutions for each client, aiming to make their facilities more modern and efficient. This includes digitizing hygiene self-monitoring procedures and streamlining document processes. I’m also exploring system certifications, an area I see as an opportunity to expand my skills, combining a consulting approach with quality management and compliance with certified systems.
What’s the most challenging part of your job?
The companies I work with aim to ensure full regulatory compliance while maintaining the operational efficiency of their production processes, planning times, and the ability to respond to a given volume of customer and product demand. The main challenge lies in effectively and practically integrating hygiene self-monitoring procedures into the company’s organizational structure, overcoming the common perception that they are an obstacle or a source of bottlenecks. The goal is to transform these procedures from mere bureaucratic formalities into strategic management tools that can contribute to improving internal processes, support decision-making, and provide a deeper understanding of the company itself, its limitations, its potential, and the areas requiring intervention to promote growth and development. Furthermore, I support the company in preparing for official ATS inspections. I am committed to ensuring compliance with high hygiene and sanitation standards and assisting the company in effectively adapting to the demands of large-scale retail trade. This contributes to continuous improvement in the quality and safety of the products offered.
FOOD SAFETY
Let’s take stock of food safety. What are the main emerging risks?
The EFSA 2024 report highlights several emerging risks that reflect changes in the food sector and consumer habits. In 2024, EFSA identified and analyzed 65 open issues, of which 38 were better characterized and 7 identified as emerging risks. Most of them relate to chemical contaminants and biological hazards. Among the chemical contaminants, acrylamide contamination in plant-based ingredients used as meat protein substitutes stands out. Industrial processing and cooking of these products produce variable amounts of acrylamide as a result of the Maillard reaction. For various reasons, the use of plant-based proteins in food and feed has steadily increased in recent years, increasing consumer exposure to this hazard. A second aspect worth exploring is the presence of gluten in foods that are naturally gluten-free. One of the main sources could be the release of the substance from new bio-based packaging materials derived from cereals such as wheat or rye. The third is the presence of trifluoroacetic acid in drinking water. Then there are biological hazards due to new pathogens, parasites, and the already known phenomena of antibiotic resistance. Added to this are environmental risks related to climate change, which influences production methods, the use of water resources, and the spread of natural toxins, such as those produced by algae. In addition to technical risks, significant organizational and social challenges impact food safety. In some companies, staff turnover is very high. This situation hinders adequate training of workers in health and hygiene matters. Another burning issue is the increase in linguistic diversity among workers. To ensure the correct application of procedures by all, it is therefore necessary to adopt more inclusive training techniques with simpler and more direct communication. In conclusion, current food safety depends not only on monitoring chemical, physical, and biological risks, but also on companies’ ability to effectively manage human resources, training processes, and internal communication. An integrated approach is therefore necessary, combining scientific, technological, and interpersonal skills to ensure a safe and sustainable agri-food supply chain.
Projects for the future?
I’m developing an outreach project on my Instagram and TikTok channels, @haccprisca, with the aim of sharing my expertise and making food safety a topic that everyone can understand and understand. The goal is to support home cooks, restaurateurs, and industry professionals by offering practical and concrete advice, always with a clear and professional approach. This project is particularly close to my heart, as it represents the combination of my professional experience and the desire to promote culture and awareness on a topic that is essential to everyone’s lives.