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The heavy rainfalls occurring in Italy in the last few years focused the attention on the vulnerability of the land and the related infrastructures. Critical situations involving losses of human life and deterioration or failure of relevant structures are frequent. These events were due to: (1) improper land-use; (2) aging of infrastructures, (3) insufficient maintenance and protection; (4) climate changes causing rainstorms similar to tropical events. The failure of small bridges in road networks plays a key role in this sense. The present paper aims to analyse the behaviour of small bridges during rainfalls or floods. In particular, the recent case of Livorno is analysed. The Italian territory has about 460.000 small bridges, mostly designed without the support of technical codes or a proper interaction between the hydraulic and structural aspects. A large part of them can be submerged by water flows during rainfalls and pushed by unexpected actions. The failure scenarios allow identifying the hydraulic and structural vulnerabilities through a specific survey. A classification of small bridges on the basis of submergibility indexes is eventually proposed.

This study evaluated the effect of a ‘formulation of selected dairy starter cultures and commercial probiotics’, associated with ‘specific ripening conditions’ in the production of nitrite and nitrate-free, low-acid, fermented pork sausage, produced in a small-scale plant in Umbria (Italy), and their effect on microbiological, physico-chemical and sensorial properties of the products. The following conditions were investigated throughout the experiment: (i) the use of the ‘formulation of selected dairy starter cultures and commercial probiotics’ vs no starter; (ii) the use of ‘specific ripening conditions’ vs ‘classic ripening conditions’; (iii) the use of nitrate vs nitrite and nitrate-free sausages. Sensory properties were improved and pathogen control was greater in salami to which a ‘formulation of selected dairy starter cultures and commercial probiotics’ had been added, especially under ‘specific ripening conditions’. The proposed formulation, together with the specific ripening conditions, greatly inhibited the growth of undesirable microbiota, reduced the isolation rate of pathogens and preserved the acceptability of the salami.

The term 'religious slaughter' commonly refers to the practice of killing animals without stunning, according to the precepts of Jewish and Muslim religions. The aim of this paper is to assess the situation concerning ritual slaughtering in not-stun bovines, small ruminants, and poultry in Italy in 2012. The study was divided into 2 phases. During the rst phase, preliminary data about all slaughterhouses authorized for ritual slaughter in Italy in 2012 are collected through the compilation of a questionnaire sent to each plants. The second step involved a sampling of not-stun animals religiously slaughtered in 5 selected plants. Authors collected and compiled all informations about management, restrain system and rite taking into account in particular animal welfare.

Background: The presence of doses of diazinon far lower than IC50 cholinesterase activity was reported in plasma of pregnant women and newborns living in agricultural areas. Objective: In the current study, we investigated the possibility of neurotoxicity induction by exposing cultured gliotypic C6 cells to a similar range of concentrations, for 24 h, at 37°C. Materials and methods: Confluent C6 cellswere exposed to diazinon (DZN) at concentrations from 200ng/L to 0.002ng/L. The maintenance of confluence, the induction of micronuclei and the expression of molecules related to the cholinergic system were verified, by morphological, biochemical and immunohistochemical methods, in order to check the effects of the altered modulation of the cholinergic signal on glial-like cells. Results: The exposure to 0.002ng/L showed significant effecton micronuclei occurrence since the exposure to 0.002ng/L, while the inhibition on butyrylcholinesterase activity showed significant variations starting from the exposure to 0.2ng/L up to 200ng/L. Acetylcholinesterase activity was significantly inhibited only by the exposure to 200ng/L. The immunohistochemical localization of choline acetyltransferase and fibronectin showed dramatic variation only in C6 cells exposed to 200ng/L. Conclusion: The low doses of DZN investigated affect the investigated features of glial-like cells, mainly starting from the 0.2ng/L dose, while the effects on AChE activity and ChAT and fibronectin-immuorectivity were clearly exerted in cell cultures exposed to 200ng/L. Collectively, these findings translated to the in vivo functions of glial cells indicate that exposure to doses that are nontoxic to adult organisms may weaken the brain defense and functions of glial cells through an AChE-mediated mechanisms.

Several widespread occurrences of anomalous blue coloration of Mozzarella cheese have been recorded in the United States and some European countries. Official laboratory analysis and health authorities have linked the occurrences to contamination of the processing water with strains of Pseudomonas fluorescens, although several experts questioned how to unequivocally link the blue color to the presence of the microorganism. To establish a method to determine whether a given Pseudomonas spp. strain is responsible for the defect and study the evolution of the coloration under different storage conditions, we developed an in vitro system for the evaluation of blue coloration of Mozzarella cheese intentionally contaminated with strains of P. fluorescens. The purpose of the system was to determine whether P.fluorescens strains, isolated from Mozzarella cheese with anomalous blue coloration, were able to reproduce the blue coloration under controlled experimental conditions. Thirty-six trials of experimental inoculation of Mozzarella cheese in different preservation liquids were conducted using various suspensions of P.fluorescens (P. fluorescens ATCC 13525, P.fluorescens CFBP 3150, and P. fluorescens 349 field strain isolated from blue-colored Mozzarella cheese) at different concentrations and incubated at different temperatures. Growth curves of all tested P.fluorescens strains demonstrated that after 3 d of incubation the concentration was generally >10(6) cfu/g of Mozzarella cheese incubated in either tryptic soy broth (control) or conditioning brine. Prolonged incubation for 5 d at either 20 °C or 8 °C led to concentrations up to 10(9) cfu/g of Mozzarella cheese incubated in tryptic soy broth and up to 10(8) cfu/g of Mozzarella cheese incubated in preservation liquid. All Mozzarella cheeses inoculated with the field strain of P. fluorescens, except those opened 1h after packaging and stored at 8 °C, showed the characteristic anomalous blue coloration, which appeared from 1 to 72 h after opening the packaging, and was proportional to colony count, duration of storage, and storage temperature. With the proposed system, which enabled a larger number of samples to be analyzed under controlled experimental conditions and a large amount of data to be generated in a short time, we described precisely how and under which conditions the presence of P. fluorescens in Mozzarella cheese is responsible for the anomalous blue coloration. The system will help producers intercept contaminated batches and help consumers avoid the conditions under which the defect can appear.

Several growth curves for selected pathogens and hygiene indicators alone and vs selected dairy starter cultures (LAB) and commercial probiotics have been performed. All strains for LAB and commercial probiotics were inoculated as pure cultures into skim milk to get an initial cocci:bacilli:enterocci ratio of 2:1:1 and a concentration of approximately 107 cfu mL–1 until challenge vs selected pathogens and hygiene indicators. Selected pathogens came from the collection of the Laboratorio di Ispezione degli Alimenti di O.A. or were reference strains (Escherichia coli, CSH26 K12, Staphylococcus aureus 27R, Salmonella Derby 27, Pseudomonas fluorescens ATCC 13525, Listeria innocua ATCC 33090). Each strain was inoculated into skim milk to get an initial concentration of approximately 106 cfu mL–1. Growth curves in skim milk for the following challenges were studied: i) sterility control; ii) association LAB; iii) association of LAB vs each selected pathogen or hygiene indicator; iv) selected pathogen or hygiene indicator alone. The challenges were carried out in BHI broth and in skim milk at 37°C. The highest reduction was observed in milk but in general the association of LAB and the probiotic was able to limit the growth of pathogens and hygiene indicators.