[Abolishing mandatory routine medical and laboratory examination of food handlers may have influenced the reporting trends of foodborne diseases? Frequency of notified foodborne illnesses in Southern Italy from 1996 to 2009]

The aim of this study is to compare notifications of foodborne diseases in Southern Italy, before and after abolishing mandatory medical and laboratory examination routine. Data were obtained from the National Epidemiological Report of Health Ministry, that includes the annual summaries of foodborne infectious illnesses notified in Italy. The average number of foodborne diseases per million inhabitants per year decreased after the abolishment of health card for all examined conditions. There was a statistically significant reduction in all Regions for Salmonellosis and in Basilicata, Calabria, Campania and Sicily for Brucellosis. Abolishing health card of food handlers workers did not increase trends of foodborne illnesses and foodborne epidemics in Southern Italy. Examined data confirm the substantial effectiveness of food handlers self-control and training as essentials instruments of Evidence Based Prevention

Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain

Improving the fermentation performance of starter strains used in the fermentation of table olives is a biotechnological solution of current interest to improve the quality characteristics of the final product. The aim of this study was to evaluate the use of Lactiplantibacillus pentosus OM13 as a starter culture for the fermentation of Seville-type table olives in two different production areas: Italy and Spain. The starter strain L. pentosus OM13 was inoculated into two different table olive varieties: Nocellara del Belice in Italy and Manzanilla in Spain. Lactiplantibacillus plantarum Vege-Start 60 was used as a commercial control, while an additional control pro- duction was carried out by spontaneous fermentation. The industrial productions consisted of three different protocols, differing in the type of nutrient and the presence/absence of acclimatisation of the starter strain. All trials were subjected to microbiological monitoring, evaluation of acidification dynamics and sensory analysis of the final product. After 90 days, the pH reached values below 5 in the different treatments. The LAB reached microbial loads varying between 6.5 and 8.7 log CFU/mL throughout the monitoring period. The microbial populations of spoilage and/or potential pathogenic microorganisms were variable depending on the microbial group monitored. However, after 12 days of fermentation, Enterobacteriaceae showed values below the detection limit. In contrast, a fluctuating trend was observed for yeasts, Pseudomonadaceae and Staphylococcaceae. Sensory analyses showed variable differences depending on the technological protocol used. Table olives ob- tained with L. pentosus OM13 in the presence of nutrient, activator and acclimatisation period achieved higher overall acceptability values compared to the other trials. The use of adjuvants (nutrients and activators) is a strategy used in the production of table olives fermented with L. pentosus OM13 to improve the sensory char- acteristics of table olives

Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts

Catarratto is one of the most widely cultivated grape varieties in Sicily. It is an indigenous non-aromatic white grape variety. Despite its widespread use in winemaking, knowledge of the aroma and chemical and microbiological properties of Catarratto wines is quite limited. The influence of Metschnikowia pulcherrima combined with Saccharomyces cerevisiae on the aromatic expression of Catarratto wines was investigated with and without the addition of glutathione-rich inactivated yeast. The substance is a natural specific inactivated yeast with a guaranteed glutathione level used to limit oxidative processes. The aromatic profiles of the final wines were determined through analysis of the volatile organic compounds using a solid-phase microextraction technique that identified 26 aromatic compounds. The addition of M. pulcherrima in combination with the natural antioxidant undoubtedly increased the aromatic complexity of the wines. Dodecanal was exclusively detected in the wines processed with glutathione-rich inactivated yeasts. Furthermore, the presence of this natural antioxidant increased the concentration of six esters above the perception threshold. Sensory analysis was also performed with a panel of trained judges who confirmed the aromatic differences among the wines. These results suggest the suitability of glutathione-rich inactivated yeasts for determining the oxidative stability of Catarratto wines, thus preserving its aromatic compounds and colour

Functional Living Skills: A Non-Immersive Virtual Reality Training for Individuals with Major Neurocognitive Disorders

The loss of functional living skills (FLS) is an essential feature of major neurocognitive disorders (M-NCD); virtual reality training (VRT) offers many possibilities for improving FLS in people with M-NCD. The aim of our study was to verify the effectiveness of a non-immersive VRT on FLS for patients with M-NCD. VRT was carried out for 10 to 20 sessions, by means of four 3D apps developed in our institute and installed on a large touch screen. The experimental group (EG) and the control group (CG) included 24 and 18 patients with M-NCD, respectively. They were administered the in vivo test (in specific hospital places reproducing the natural environments) at T1 (pre-training) and T3 (post-training); at T2, only EG was administered VRT. Statistically significant differences between EG and CG in all the in vivo tests were found in the number of correct responses; during VRT, the number of correct responses increased, while the execution times and the number of clues decreased. The improvement in the in vivo tests appeared to be related to the specific VRT applied. The satisfaction of participants with the VRT was moderate to high

Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method

The Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity [10% (w/v)]. During the monitoring period, the inoculated trials showed limited presence of spoilage/pathogenic microorganisms. Additionally, the yeasts limited oxidative phenomena and softening of the drupes. The organic compounds detected were higher in the inoculated trials than in the control, and cold storage induced aromatic decay, which was less pronounced in the trial inoculated with C. norvegica. Sensory analysis revealed that the inoculated trials scored higher in sweetness, hardness and crispness

A novel microbiological approach to impact the aromatic composition of sour loquat beer

The growing interest in novel beer development determined the exploitation of unconventional yeasts isolated from novel ecological niches to generate unexplored sensory profiles. In recent years, there is an increasing interest in generating beers brewed with the addition of fruits. For the first time, Lachancea thermotolerans MNF105 and Saccharomyces cerevisiae MN113 isolated from manna, were tested as starter cultures to process loquat beer to improve the sensory profile. Innovatively, the yeast species L. thermotolerans was investigated for the production of sour fruit beer. Sour fruit beers produced with L. thermotolerans MNF105 were more balanced than the respective control, especially in terms of perceived acidity during sensory analysis. This could be due to the lower lactic acid production (0.49 g/L) compared to the respective control (1.74 g/L). The overall organoleptic investigation showed a preference for S. cerevisiae MN113 (TF1) isolated from manna. Experimental trials conducted with the selected strains demonstrated the absence of off-odour and off-flavour and improved aroma perception. Aldehydes and alcohols were the most abundant compounds emitted from the beers. S. cerevisiae MN113 and L. thermotolerans MNF105, manna related yeasts, showed great technological properties, representing promising starters for the production of fruit beer and sour fruit beer

Impact of two new non-conventional yeasts, Candida oleophila and Starmerella lactis-condensi, isolated from sugar-rich substrates, on Frappato wine aroma

The interest of non-Saccharomyces yeasts in wine fermentation increased constantly in last years. This study reports for the first time the enological potential of two strains Starmerella lactis-condensi MN412 and Candida oleophila YS209. In an innovative way, these strains were used in winemaking to improve floral and fruity aroma of Frappato red wine, which has not been explored. The enological performances of the two non-Saccharomyces strains were compared to a wine strain of Starmerella bacillaris, namely Cz3, previously characterized in winemaking conditions. In these three cases, the non-Saccharomyces strain was sequentially inoculated with S. cerevisiae wine strain NF213, used as control. The St. lactis-condensi MN412 was isolated from Sicilian manna, a sugar-rich matrix, extracted from Fraxinus angustifolia trees (Oleaceae). The strain C. oleophila YS209 was isolated from honey by-products. Microbiological counts showed the ability of MN412 and YS209 to maintain high counts up to 6 days of alcoholic fermentation. Regarding chemical parameters, Cz3 showed the highest glycerol production. Analysis of VOCs revealed that the trials with non-Saccharomyces yeasts were characterized by a higher concentration of esters that contributed positively to the fruity aroma of the wines. The sensory analysis confirmed that the use of MN412 and YS209 impacted positively the final wines in terms of fruity and floral intensity, respectively, while did not generate sensory defects. In conclusion, non-conventional yeasts represent strategy to improve floral-fruity freshness of wine aroma and sugar-rich matrices such as manna ash and honey might represent novel ecological niches as source of potential oenological yeast

Computational study of metal-free N-doped carbon networks as hydrogenation catalysts

The future development and assesment of an industry more environmental friendly will include the use of metal-free catalysts. Most of the reported metal-free catalysts are homogeneous and often their recycle is difficult; therefore, develop and investigate them is of interest both theoretical and experimental. Recently, N-doped nanotubes and graphene sheets, were synthesized [1,2], and it was demonstrated that the incorporation, within these carbon structures, of nitrogen atoms causes a greater electron mobility and introduces more active sites for catalytic reactions. This investigation is aimed at elucidating the main features of the hydrogen fragmentation over these carbon frameworks. Several models and different theoretical approaches were employed in this investigation to characterize the structure and properties of nitrogen pyridinic moieties framed within a carbon network, commonly classified as pyridinic defects. Two different kinds of pyridinic defects configurations within a carbonaceous environment were studied. The influence of the size of the \u3c0-system and of the curvature on the ergonicity associated to the H2 bond cleavage were analyzed. It was found that increasing the number of the benzene rings surrounding the defect the ergonicity of the reaction increases whereas the curvature of the carbon network scarcely affects this quantity

DFT investigation of polyalcohols reforming on palladium cluster

Biomass conversion technologies have recently gained high industrial interest for the production of sustainable fuels and fine chemicals; starting feedstocks for these processes are generally complex mixtures of oxygenated compounds, ranging from lignans, carbohydrates and polyalcohols to carboxylic acids [1]. Framed within this scientific context the entire reforming mechanism of two well-known polyols, namely ethylen glycol (C2) and glycerol (C3), on a small Pd cluster was investigated by means of density functional theory. Among the large amount of reaction pathways that can be followed in the reforming of oxygenates, we discuss here only the route that brings to carbon monoxide and hydrogen as final products, since it is the most relevant in the biomass treatment. It was found that the C-H bond cleavage, where the H atom transfers to the cluster, has an activation energy which is typical of such processes [2] and common to all the mechanism we will deal with. On the other hand, the rate determining step (rds) is the C-C bond breaking, with an activation barrier which exceeds the 160 kJ/mol. The same investigation applied to C3 suggests that the mechanisms of the two studied polyols cross after the C-C reforming step, through a facile 1,2 hydrogen shift in a shared intermediate. In order to obtain information on the reforming of heavier polyols, the rds was calculated for all the stereoisomers of C4 (erythritol), C5 (xilytol, arabitol and ribytol), C6 (mannitol, sorbitol, galactitol and iditol), by including the influence of the position of the breaking C-C bond. Part of the reaction mechanism is in this case affected also by secondary interaction between hydroxiles and the palladium cluster