Copaiba oleoresin: evaluation of the presence of polycyclic aromatic hydrocarbons (PAHs)

The copaiba oleoresin extracted by perforating the tree-trunk found in the Amazonian forest has been used by the native indigenous communities to treat several diseases and also as fuel for lighting and for the motorboats plying the region's rivers. Currently, the oleoresin is mostly employed as a traditional remedy, mainly for the treatment of tonsillitis and as an anti-inflammatory and healing agent in oil and capsule forms, and is also used in several industry sectors. Due to its use in oral form, especially as a traditional remedy, an analysis of the presence of polycyclic aromatic hydrocarbons (PAHs) as contaminants in the oleoresin was performed. PAHs are substances formed by two or more benzoic rings and found in the atmosphere as a residue from incomplete combustion of petroleum derivatives and industrial activities. These substances are found everywhere on land and water, and as a consequence can also be found in vegetables and foodstuffs in general. The use of products contaminated with these substances can compromise human and animal life. This study was performed on oleoresin from different areas or regions in the Amazon, using the HPLC methodology with fluorescence detection. The samples analyzed revealed different concentrations of these compounds.O óleo-resina de copaíba que é extraído mediante a perfuração do tronco da árvore que se encontra em forma nativa na floresta amazônica já era empregado pelas comunidades indígenas para a cura de várias doenças e, também, como combustível em iluminação e para o funcionamento de motores de barcos que trafegavam pelos rios da região. Hoje, é largamente empregado na medicina popular, principalmente para o tratamento de amigdalite e como antiinflamatório e cicatrizante na forma de óleo e em cápsulas, sendo utilizado, também, em vários setores da indústria. Devido ao seu uso na forma oral, principalmente na medicina popular, realizou-se um trabalho para avaliar a presença de hidrocarbonetos policíclicos aromáticos (HPAs) no referido óleo-resina, como possíveis contaminantes. Os HPAs são compostos formados por dois ou mais aneis benzenicos e encontrados na atmosfera como resíduos provenientes das combustões incompletas dos derivados de petróleo e de atividades industriais. Esses compostos, preciptando-se da atmosfera, atingem terrenos, fontes de água e, consequentemente, os vegetais e gêneros alimentícios em geral. O uso de produtos contaminados com os sudetos compostos pode comprometer vidas humanas e animais. O estudo foi realizado com amostras do referido óleo-resina provenientes de diferentes áreas ou regiões da Amazônia, empregando-se a metodologia HPLC com detecção através de fluorescência

Multiplex PCR to detect bacteriophages from natural whey cultures of buffalo milk and characterisation of two phages active against Lactococcus lactis, фApr-1 and фApr-2

This work investigated bacteriophage induced starter failures in artisanal buffalo Mozzarella production plants in Southern Italy. Two hundred and ten samples of whey starter cultures were screened for bacteriophage infection. Multiplex polymerase chain reaction (PCR) revealed phage infection in 28.56% of samples, all showing acidification problems during cheese making. Based on DNA sequences, bacteriophages for Lactococcus lactis (L. lactis), Lactobacillus delbruekii (L. delbruekii) and Streptococcus thermophilus (S. thermophilus) were detected. Two phages active against L.  lactis, фApr-1 and фApr-2, were isolated and characterised. The genomes, approximately 31.4 kb and 31 kb for фApr-1 and фApr-2 respectively, consisted of double-stranded linear DNA with pac-type system. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed one major structural protein of approximately 32.5 kDa and several minor proteins. This is the first report of phage isolation in buffalo milk and of the use of multiplex PCR to screen and study the diversity of phages against Lactic Acid Bacteria (LAB) strains in artisanal Water Buffalo Mozzarella starters

Late-Holocene climatic variability south of the Alps as recorded by lake-level fluctuations at Lake Ledro, Trentino, Italy

International audienceA lake-level record for the late Holocene at Lake Ledro (Trentino, northeastern Italy) is presented. It is based on the sediment and pollen analysis of a 1.75 m high stratigraphic section observed on the southern shore (site Ledro I) and a 3.2 m long sediment core taken from a littoral mire on the southeastern shore (site Ledro II). The chronology is derived from 15 radiocarbon dates and pollen stratigraphy. The late-Holocene composite record established from these two sediment sequences gives evidence of centennial-scale fluctuations with highstands at c. 3400, 2600, 1700, 1200 and 400 cal. BP, in agreement with various palaeohydro-logical records established in central and northern Italy, as well as north of the Alps. In addition, high lake-level conditions at c. 2000 cal. BP may be the equivalent of stronger river discharge observed at the same time in Central Italy's rivers. In agreement with the lake-level record of Accesa (Tuscany), the Ledro record also suggests a relatively complex palaeohydrological pattern for the period around 4000 cal. BP. On a millennial scale, sediment hiatuses observed in the lower part of the Ledro I sediment sequence indicate that, except for a high-stand occurring just after 7500 cal. BP, lower lake levels generally prevailed rather before c. 4000 cal. BP than afterwards. Finally, the lake-level data obtained at Lake Ledro indicate that the relative continuity of settlements in humid areas of northern Italy during the Bronze Age (in contrast to their general abandonment north of the Alps between c. 3450 and 3150 cal. BP), does not reflect different regional patterns of climatic and palaeohy-drological conditions. In contrast, the rise in lake level dated to c. 3400 cal. BP at Ledro appears to coincide with a worldwide climate reversal, observed in both the hemispheres, while palaeoenvironmental and archaeological data collected at Lake Ledro may suggest, as a working hypothesis, a relative emancipation of proto-historic societies from climatic conditions

SAFETY AND QUALITY ALONG THE BUFFALO MILK AND CHEESE CHAIN.

The buffalo was introduced in Italy in the seventh century. It was a common animal among the families in the countryside and widely used as a draught animal in ploughing for watery terrains: its strength and the size of its hooves, which do not sink too deeply into puddles, were highly appreciated. Buffalo mozzarella cheese is not a recent product, the first references about cheese products made from buffalo milk date from the beginning of the twelfth century. At the beginning it was produced in small quantities but from the second half of the eighteenth century mozzarella became widespread throughout the South of Italy and its production increased more and more. The buffalo mozzarella is an unripened “pasta filata” cheese which may be obtained from raw or pasteurized whole buffalo milk and is manufactured according traditional procedures to guarantee the consumer its unique sensory characteristics. The production of “Mozzarella di Bufala Campana” is protected by a special Trade Organization that monitors the manufacturing process and marketing of the cheese in compliance with the production rules for the DOP (Protected Denomination of Origin) quality brand (EC Reg. 1107/96 L148/1). Milk contaminations may be due to clinical or sub-clinical mastitis and/or environmental contaminations taking place at different steps of the milk chain. Milk is a natural medium for microorganism replication and for this reason specific and hygienic procedures are required, frCheese-associated food poisoning outbreaks have been reported worldwide but are not common if pasteurized milk is used and hygienic measures are applied during cheese processing. Particular attention has been given to some milk-borne pathogens such as Salmonella spp, Listeria monocytogenes and E.coliom milking to delivering to the final consumer, to control hazards

Presenza e comportamento di listeria monocytogenes in latte e prodotti a base di latte di bufala

In corso di stamp

CONTROLLI IGIENICO-SANITARI E QUALITATIVI SU LINEE DI LAVORAZIONE DELLO YOGURT DI LATTE DI BUFALA: RISULTATI PRELIMINARI

Atti A.I.V.I. XV Convegno Nazionale - Tirrenia 16,17,18 Giugno 200