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4. La malattia di Parkinson attraverso le voci di esperti, pazienti e caregiver. Un'indagine nell'area metropolitana di Milano

Author

Giarelli G., Porcu S., Lombi, Linda, Marzulli, Michele, Lombi L. (ORCID:0000-0002-8486-1021), Marzulli M. (ORCID:0000-0002-1264-4001), Giarelli G., Porcu S., Lombi, Linda, Marzulli, Michele, Lombi L. (ORCID:0000-0002-8486-1021), and Marzulli M. (ORCID:0000-0002-1264-4001)

Abstract

la malattia di Parkinson (MP) costituisce un interessante caso di studio in quanto rilevante patologia di tipo cronico-degenerativo. La MP, infatti, è una malattia molto invalidante e con una diffusione crescente, sulla quale prevalgono ricerche e interventi di carattere sanitario, con poco riguardo ai fondamentali aspetti di natura sociale. Si tratta, infatti, di questioni che hanno un impatto molto rilevante non solo sugli individui colpiti dalla MP, sulle loro relazioni famigliari, sui caregiver. Questo contributo presenta alcuni risultati di un progetto svolto nel corso del 2016 che ha visto la collaborazione tra diverse competenze disciplinari , e che ha avuto la possibilità di indagare i funzionamenti di un sistema socio-sanitario regionale peculiare come quello lombardo attraverso l’esperienza dei professionisti sanitari e di ascoltare la voce dei pazienti e di chi si prende cura di loro, i caregiver.

Published
2019

5. Survey on processing techniques of the meat native pigs: from raw meat to final traditional products

Author

Diaferia, C., Porcu, S., Madonia, G., Pruiti, V., Diaferia, C., Porcu, S., Madonia, G., and Pruiti, V.

Abstract

In Europe Mediterranean, Italy particularly, there is a long tradition of cured products made from pork meat. The products obtained from meat of native pigs and described as typical are often linked to ancient local traditions and the technical processing / preparation used can influence the final properties. During the survey, some of the techniques employed in the preparation of traditional salumi made from meat of Nero Siciliano and Sarda breed were analyzed. The preparation of salami and sausages was conducted at some artisan laboratories located in the traditional area of Sicily (Nebrodi mountains) and Sardinia, according to techniques in use in rural traditions. The mixtures were prepared manually and the temperature and humidity were influenced by seasonal variability and the locality of seasoning. The conservation of the peculiarities of the salami and sausages has required the identification and quantification of those properties that better describe the characteristics of these products: the characteristics of the formulations, the type of process, the chemical and microbiological characteristics and the local traditions., Nell’Europa Mediterranea, Italia in particolare, vi è una consolidata tradizione di prodotti stagionati preparati con carne suina. I prodotti ottenuti da carni di suini autoctoni e descritti come tipici sono spesso legati ad antiche tradizioni locali e la tecnica di elaborazione / preparazione utilizzata può influenzare le proprietà finali. Durante l'indagine sono state analizzati campioni di salami e salsicce ottenuti da suini di razza Nero Siciliano e da suini di razza Sarda. La preparazione di salami e salsicce è stata condotta presso alcuni laboratori artigianali situati nella zona tradizionale della Sicilia (Nebrodi) e della Sardegna, secondo le tecniche in uso nelle tradizioni rurali. Le miscele sono state preparate manualmente e la temperatura e l'umidità sono state influenzate dalla variabilità stagionale e dalla località di stagionatura. La conservazione delle peculiarità del salame e delle salsicce ha richiesto l'identificazione e la quantificazione di quelle proprietà che descrivono al meglio le caratteristiche di questi prodotti: tipologia delle formulazioni, tecnica di preparazione/maturazione, caratteristiche chimiche e microbiologiche dei prodotti stagionati.

Published
2018

6. Ready-to-eat roasted suckling piglet (Porcheddu): an innovative process for a Sardinian traditional dish

Author

Porcu, S., Battacone, Gianni, Diaferia, C., Riu, G., Piredda, G, Porcu, S., Battacone, Gianni, Diaferia, C., Riu, G., and Piredda, G

Abstract

Roasted piglet (Porcheddu) is one of the most appreciated traditional Sardinian dishes obtained from suckling animals slaughtered at 8-12 kg of body weight (BW). The traditional cooking method is time-consuming; this dish is eaten only when there is enough time for its preparation (cooking time of about 2 h). The Porcheddu is appreciated by both local and foreign consumers and there is also an increasing interest, for this traditional dish, by extra regional consumers and markets. Actually, since the occurrence of African swine fever (ASF), the trade of pigs and pig meat products is not permitted from Sardinia. The Council Directive 2002/99/EC provided a derogation for states member to authorize the production, processing and distribution of products of animal origin when a Heat treatment at a minimum temperature of 80°C, which must be reached throughout the meat is applied. The overall framework of this study was to evaluate an innovative process to obtain a traditional dish the Porcheddu suitable to achieve extra-regional markets and meet the demand of modern consumers and to assess the effect of carcass weight on the processing yield of suckling piglets, thermally treated, to obtain a ready-to-eat roast dish., Il suinetto arrosto (Porcheddu) è uno dei piatti tradizionali della Sardegna più apprezzati, questo è

Published
2018

7. Shelf-life of vacuum packed, heat-treated traditional Sardinian suckling pig meat

Author

Comunian, R., Piras, F., Di Salvo, R., Paba, A., Riu, G., Addis, M., De Santis, E.P.L., Porcu, S., Comunian, R., Piras, F., Di Salvo, R., Paba, A., Riu, G., Addis, M., De Santis, E.P.L., and Porcu, S.

Abstract

Roasted suckling pig is a traditional dish widely consumed all over the island of Sardinia and very appreciated by the tourists. Unfortunately, because of the resurgence of African Swine Fever (ASF) in Sardinia, the export of fresh pork meat and/or derived products has been banned. In the implementing act of the extraordinary eradication program of the ASF 2015-2017, issued by the Regional Government, some precautions needed to obtain the permission to export pork meat products are stated. One of these consists in applying a precooking heat treatment to the meat until reaching the temperature of 80°C in the whole mass. Exporting pork meat represents an important economic opportunity for the Sardinian operators of the sector that have shown great interest in testing the effectiveness and applicability of the heat treatment to guarantee the safety and quality of their products. The aim of this study was to assess, throughout the whole expected shelf-life at 4°C, samples of vacuum packed meat, monthly, from 0 to 150 days from the heat treatment. Therefore, five sides of piglet per sampling point were analysed, from a microbiological (counts of pathogens and spoilage bacteria), and chemical (lipid peroxidation) point of view, before cooking completion. After 40’ in the oven at 210°C, sensory analysis (acceptance test) was performed to examine consumer liking. The results allow concluding that despite a microbial post-process contamination, quality and sensory acceptance of the product was not affected until 150 days of shelf-life. A post-lethality treatment should be assumed to reduce microbial contamination., Il suinetto da latte arrosto è un piatto tradizionale della Sardegna ampiamente consumato in tutta l’isola e molto apprezzato dai turisti. Purtroppo, a causa della recrudescenza della peste suina africana (PSA) nell’isola, è stata vietata l’esportazione di carni suine fresche e/o prodotti derivati. Alcune precauzioni necessarie per ottenere il permesso di esportare i prodotti a base di carne di maiale sono contenute nel provvedimento attuativo del Programma straordinario di eradicazione della PSA 2015-2017 emanato dal Governo Regionale. Una di queste consiste nel trattamento termico di precottura della carne fino al raggiungimento di una temperatura di 80 °C in tutta la massa. L’esportazione della carne di maiale rappresenta un’importante opportunità economica per gli operatori sardi del settore, fortemente interessati alla dimostrazione dell’efficacia e applicabilità del trattamento termico per garantire la sicurezza e la qualità dei loro prodotti. Lo scopo di questo studio era quello di valutare, mensilmente, da 0 a 150 giorni, la shelf-life dei campioni di carne trattati termicamente e conservati sottovuoto a 4 °C. Pertanto, cinque mezzene di suinetto, per punto di campionamento, sono state analizzate da un punto di vista microbiologico (conta di batteri patogeni e dannosi) e chimico (perossidazione lipidica), prima del completamento della cottura. Dopo 40 min in forno a 210 °C, è stato eseguito test di accettabilità sensoriale, per valutare il gradimento dei consumatori. I risultati ottenuti consentono di concludere che, la contaminazione microbica post-processo non ha determinato un decadimento della qualità e dell’accettabilità sensoriale del prodotto, fino a 150 giorni di shelf-life. I risultati evidenziano la necessità di prendere in considerazione l’applicazione di un trattamento post-letale per ridurre la contaminazione microbica.

Published
2018

12. Adherence issues related to sublingual immunotherapy as perceived by allergists

Author

Scurati, S., Frati, F., Passalacqua, G., Puccinelli, P., Hilaire, C., Incorvaia, C., D Avino, G., Comi, R., Lo Schiavo, M., Pezzuto, F., Montera, C., Pio, A., Teresa Ielpo, M., Cellini, F., Vicentini, L., Pecorari, R., Aresu, T., Capra, L., Benedictis, E., Bombi, C., Zauli, D., Vanzi, A., Alberto Paltrinieri, C., Bondioli, A., Paletta, I., Ventura, D., Mei, F., Paolini, F., Colangelo, C., Cavallucci, E., Cucinelli, F., Tinari, R., Ermini, G., Beltrami, V., Novembre, E., Begliomini, C., Marchese, E., Solito, E., Ammannati, V., Molino, G., Galli, E., Baldassini, M., Di Michele, L., Calvani, M., Gidaro, M., Venuti, A., Li Bianchi, E., Benassi, F., Pocobelli, D., Zangari, P., Rocco, M. G., Lo Vecchio, A., Pingitore, G., Grimaldi, O., Schiavino, D., Perrone, N., Antonietta Frieri, M., Di Rienzo, V., Tripodi, S., Scarpa, A., Tomsic, M., Bonaguro, R., Enrico Senna, G., Sirena, A., Turatello, F., Crescioli, S., Favero, E., Billeri, L., Chieco Bianchi, F., Gemignani, C., Zanforlin, M., Angiola Crivellaro, M., Hendrick, B., Maltauro, A., Masieri, S., Elisabetta Conte, M., Fama, M., Pozzan, M., Bonadonna, P., Casanova, S., Vallerani, E., Schiappoli, M., Borghesan, F., Giro, G., Casotto, S., Berardino, L., Zanoni, G., Ariano, R., Aquilina, R., Pellegrino, R., Marsico, P., Del Giudice, A., Narzisi, G., Tomaselli, V., Fornaca, G., Favro, M., Loperfido, B., Gallo, C., Buffoni, S., Gani, F., Raviolo, P., Faggionato, S., Truffelli, T., Vivalda, L., Albano, M., Enzo Rossi, R., Lattuada, G., Bona, F., Quaglio, L., Chiesa, A., Trapani, M., Seminara, R., Cucchi, B., Oderda, S., Borio, G., Galeasso, G., Garbaccio, P., Marco, A., Marengo, F., Cadario, G., Manzoni, S., Vinay, C., Curcio, A., Silvestri, A., Peduto, A., Riario-Sforza, G. G., Maria Forgnone, A., Barocelli, P., Tartaglia, N., Feyles, G., Giacone, A., Ricca, V., Guida, G., Nebiolo, F., Bommarito, L., Heffler, E., Vietti, F., Galimberti, M., Savi, E., Pappacoda, A., Bottero, P., Porcu, S., Felice, G., Berra, D., Francesca Spina, M., Pravettoni, V., Calamari, A. M., Varin, E., Iemoli, E., Lietti, D., Ghiglioni, D., Alessandro Fiocchi, Tosi, A., Poppa, M., Caviglia, A., Restuccia, M., Russello, M., Alciato, P., Manzotti, G., Ranghino, E., Luraschi, G., Rapetti, A., Rivolta, F., Allegri, F., Terracciano, L., Agostinis, F., Paolo Piras, P., Ronchi, G., Gaspardini, G., Caria, V., Tolu, F., Fantasia, D., Carta, P., Moraschini, A., Quilleri, R., Santelli, A., Prandini, P., Del Giudice, G., Apollonio, A., Bonazza, L., Teresa Franzini, M., Branchi, S., Zanca, M., Rinaldi, S., Catelli, L., Zanoletti, T., Cosentino, C., Della Torre, F., Cremonte, L., Musazzi, D., Suli, C., Rivolta, L., Ottolenghi, A., Marino, G., Sterza, G., Sambugaro, R., Orlandini, A., Minale, P., Voltolini, S., Bignardi, D., Omodeo, P., Tiri, A., Milani, S., Ronchi, B., Licardi, G., Bruni, P., Scibilia, J., Schroeder, J., Crosti, F., Maltagliati, A., Alesina, M. R., Mosca, M., Leone, G., Napolitano, G., Di Gruttola, G., Scala, G., Mascio, S., Valente, A., Marchetiello, I., Catello, R., Gazulli, A., Del Prete, A., Varricchio, A. M., Carbone, A., Forestieri, A., Stillitano, M., Leonetti, L., Tirroni, E., Castellano, F., Abbagnara, F., Romano, F., Levanti, C., Cilia, M., Longo, R., Ferrari, A., Merenda, R., Di Ponti, A., Guercio, E., Surace, L., Ammendola, G., Tansella, F., Peccarisi, L., Stragapede, L., Minenna, M., Granato, M., Fuiano, N., Pannofino, A., Ciuffreda, S., Giannotta, A., Morero, G., D Oronzio, L., Taddeo, G., Nettis, E., Cinquepalmi, G., Lamanna, C., Mastrandrea, F., Minelli, M., Salamino, F., Muratore, L., Latorre, F., Quarta, C., Ventura, M., D Ippolito, G., Giannoccaro, F., Dambra, P., Pinto, L., Triggiani, M., Munno, G., Manfredi, G., Lonero, G., Damiano, V., Errico, G., Di Leo, E., Manzari, F., Spagna, V., Arsieni, A., Matarrese, A., Mazzarella, G., Scarcia, G., Scarano, R., Ferrannini, A., Pastore, A., Maionchi, P., Filannino, L., Tria, M., Giuliano, G., Damiani, E., Scichilone, N., Marchese, M., Lucania, A., Marino, M., Strazzeri, L., Tumminello, S., Vitale, G. I., Gulotta, S., Gragotto, G., Zambito, M., Greco, D., Valenti, G., Licitra, G., Cannata, E., Filpi, R., Contraffatto, M., Sichili, S., Randazzo, S., Scarantino, G., Lo Porto, B., Pavone, F., Di Bartolo, C., Paternò, A., Rapisarda, F., Laudani, E., Leonardi, S., Padua, V., Cabibbo, G., Marino Guzzardi, G., Deluca, F., Agozzino, C., Pettinato, R., Ghini, M., Scurati S., Frati F., Passalacqua G., Puccinelli P., Hilaire C., Incorvaia C., D'Avino G., Comi R., Lo Schiavo M., Pezzuto F., Montera C., Pio A., Teresa Ielpo M., Cellini F., Vicentini L., Pecorari R., Aresu T., Capra L., De Benedictis E., Bombi C., Zauli D., Vanzi A., Alberto Paltrinieri C., Bondioli A., Paletta I., Ventura D., Mei F., Paolini F., Colangelo C., Cavallucci E., Cucinelli F., Tinari R., Ermini G., Beltrami V., Novembre E., Begliomini C., Marchese E., Solito E., Ammannati V., Molino G., Galli E., Baldassini M., Di Michele L., Calvani M., Gidaro M., Venuti A., Li Bianchi E., Benassi F., Pocobelli D., Zangari P., De Rocco M.G., Lo Vecchio A., Pingitore G., Grimaldi O., Schiavino D., Perrone N., Antonietta Frieri M., Di Rienzo V., Tripodi S., Scarpa A., Tomsic M., Bonaguro R., Enrico Senna G., Sirena A., Turatello F., Crescioli S., Favero E., Billeri L., Chieco Bianchi F., Gemignani C., Zanforlin M., Angiola Crivellaro M., Hendrick B., Maltauro A., Masieri S., Elisabetta Conte M., Fama M., Pozzan M., Bonadonna P., Casanova S., Vallerani E., Schiappoli M., Borghesan F., Giro G., Casotto S., Berardino L., Zanoni G., Ariano R., Aquilina R., Pellegrino R., Marsico P., Del Giudice A., Narzisi G., Tomaselli V., Fornaca G., Favro M., Loperfido B., Gallo C., Buffoni S., Gani F., Raviolo P., Faggionato S., Truffelli T., Vivalda L., Albano M., Enzo Rossi R., Lattuada G., Bona F., Quaglio L., Chiesa A., Trapani M., Seminara R., Cucchi B., Oderda S., Borio G., Galeasso G., Garbaccio P., De Marco A., Marengo F., Cadario G., Manzoni S., Vinay C., Curcio A., Silvestri A., Peduto A., Riario-Sforza G.G., Maria Forgnone A., Barocelli P., Tartaglia N., Feyles G., Giacone A., Ricca V., Guida G., Nebiolo F., Bommarito L., Heffler E., Vietti F., Galimberti M., Savi E., Pappacoda A., Bottero P., Porcu S., Felice G., Berra D., Francesca Spina M., Pravettoni V., Calamari A.M., Varin E., Iemoli E., Lietti D., Ghiglioni D., Fiocchi A., Tosi A., Poppa M., Caviglia A., Restuccia M., Russello M., Alciato P., Manzotti G., Ranghino E., Luraschi G., Rapetti A., Rivolta F., Allegri F., Terracciano L., Agostinis F., Paolo Piras P., Ronchi G., Gaspardini G., Caria V., Tolu F., Fantasia D., Carta P., Moraschini A., Quilleri R., Santelli A., Prandini P., Del Giudice G., Apollonio A., Bonazza L., Teresa Franzini M., Branchi S., Zanca M., Rinaldi S., Catelli L., Zanoletti T., Cosentino C., Della Torre F., Cremonte L., Musazzi D., Suli C., Rivolta L., Ottolenghi A., Marino G., Sterza G., Sambugaro R., Orlandini A., Minale P., Voltolini S., Bignardi D., Omodeo P., Tiri A., Milani S., Ronchi B., Licardi G., Bruni P., Scibilia J., Schroeder J., Crosti F., Maltagliati A., Alesina M.R., Mosca M., Leone G., Napolitano G., Di Gruttola G., Scala G., Mascio S., Valente A., Marchetiello I., Catello R., Gazulli A., Del Prete A., Varricchio A.M., Carbone A., Forestieri A., Stillitano M., Leonetti L., Tirroni E., Castellano F., Abbagnara F., Romano F., Levanti C., Cilia M., Longo R., Ferrari A., Merenda R., Di Ponti A., Guercio E., Surace L., Ammendola G., Tansella F., Peccarisi L., Stragapede L., Minenna M., Granato M., Fuiano N., Pannofino A., Ciuffreda S., Giannotta A., Morero G., D'Oronzio L., Taddeo G., Nettis E., Cinquepalmi G., Lamanna C., Mastrandrea F., Minelli M., Salamino F., Muratore L., Latorre F., Quarta C., Ventura M., D'Ippolito G., Giannoccaro F., Dambra P., Pinto L., Triggiani M., Munno G., Manfredi G., Lonero G., Damiano V., Errico G., Di Leo E., Manzari F., Spagna V., Arsieni A., Matarrese A., Mazzarella G., Scarcia G., Scarano R., Ferrannini A., Pastore A., Maionchi P., Filannino L., Tria M., Giuliano G., Damiani E., Scichilone N., Marchese M., Lucania A., Marino M., Strazzeri L., Tumminello S., Vitale G.I., Gulotta S., Gragotto G., Zambito M., Greco D., Valenti G., Licitra G., Cannata E., Filpi R., Contraffatto M., Sichili S., Randazzo S., Scarantino G., Lo Porto B., Pavone F., Di Bartolo C., Paterno A., Rapisarda F., Laudani E., Leonardi S., Padua V., Cabibbo G., Marino Guzzardi G., Deluca F., Agozzino C., Pettinato R., Ghini M., Scurati S, Frati F, Passalacqua G, Puccinelli P, Hilaire C, Incorvaia I, D'Avino G, Comi R, Lo Schiavio M, Pezzuto F, Montera C, Pio A, Ielpo MT, Cellini F, Vicentini L, Pecorari R, Aresu T, Capra L, De Benedictis E, Bombi C, Zauli D, and et al

Subjects
medicine.medical_specialty, Pathology, genetic structures, efficacy, Alternative medicine, Medicine (miscellaneous), Adherence, Cost, Efficacy, Side effects, Sublingual immunotherapy, Settore MED/10 - Malattie Dell'Apparato Respiratorio, sublingual immunotherapy, ALLERGEN, cost, medicine, Subcutaneous immunotherapy, Sublingual immunotherapy, adherence, Clinical efficacy, Intensive care medicine, Pharmacology, Toxicology and Pharmaceutics (miscellaneous), sublingual immunoterapy, Original Research, Asthma, AEROALLERGENS, side effects, business.industry, Health Policy, medicine.disease, Slit, eye diseases, Clinical trial, Patient Preference and Adherence, immunotherapy, sense organs, Allergists, ADHERENCE TO TREATMENT, business, Social Sciences (miscellaneous)
Abstract

Silvia Scurati1, Franco Frati1, Gianni Passalacqua2, Paola Puccinelli1, Cecile Hilaire1, Cristoforo Incorvaia3, Italian Study Group on SLIT Compliance 1Scientific and Medical Department, Stallergenes, Milan, Italy; 2Allergy and Respiratory Diseases, Department of Internal Medicine, Genoa; 3Allergy/Pulmonary Rehabilitation, ICP Hospital, Milan, ItalyObjectives: Sublingual immunotherapy (SLIT) is a viable alternative to subcutaneous immunotherapy to treat allergic rhinitis and asthma, and is widely used in clinical practice in many European countries. The clinical efficacy of SLIT has been established in a number of clinical trials and meta-analyses. However, because SLIT is self-administered by patients without medical supervision, the degree of patient adherence with treatment is still a concern. The objective of this study was to evaluate the perception by allergists of issues related to SLIT adherence.Methods: We performed a questionnaire-based survey of 296 Italian allergists, based on the adherence issues known from previous studies. The perception of importance of each item was assessed by a VAS scale ranging from 0 to 10.Results: Patient perception of clinical efficacy was considered the most important factor (ranked 1 by 54% of allergists), followed by the possibility of reimbursement (ranked 1 by 34%), and by the absence of side effects (ranked 1 by 21%). Patient education, regular follow-up, and ease of use of SLIT were ranked first by less than 20% of allergists.Conclusion: These findings indicate that clinical efficacy, cost, and side effects are perceived as the major issues influencing patient adherence to SLIT, and that further improvement of adherence is likely to be achieved by improving the patient information provided by prescribers.Keywords: adherence, sublingual immunotherapy, efficacy, cost, side effects

Published
2010

19. The C->T substitution in the distal CACCC box of the beta-globin gene promoter is a common cause of silent beta-thalassemia in the Italian population

Author

Ristaldi MS, Murru S, Loudianos G, Casula L, Porcu S, Pigheddu D, Fanni B, Sciarratta GV, Agosti S, Parodi MI, Leone D, Serra A, Pirastu M, Cao A., CAMASCHELLA , CLARA, Ristaldi, M, Murru, S, Loudianos, G, Casula, L, Porcu, S, Pigheddu, D, Fanni, B, Sciarratta, Gv, Agosti, S, Parodi, Mi, Leone, D, Camaschella, Clara, Serra, A, Pirastu, M, and Cao, A.

Published
1990

37. Tumori ad elevata frazione eziologica occupazionale o ambientale nella ASL di Cagliari: un'analisi di 10 anni di ricoveri.

Author

Argiolas, F., Marras, V., Porcu, S., Senis, G., Saderi, L., Spada, L., Santus, S., Coppola, R. C., Cocco, P., Campagna, M., and Steri, G.

Abstract

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Published
2012

38. The C–T substitution in the distal CACCC box of the β-globin gene promoter is a common cause of silent β thalassaemia in the Italian population

Author

Ristaldi, M. S., primary, Murru, S., additional, Loudianos, G., additional, Casula, L., additional, Porcu, S., additional, Pigheddu, D., additional, Fanni, B., additional, Sciarratta, G. V., additional, Agosti, S., additional, Parodi, M. I., additional, Leone, D., additional, Camaschella, C., additional, Serra, A., additional, Pirastu, M., additional, and Cao, A., additional

Published
1990
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44. [Occupational and environmental cancer in southern Sardinia: a survey on ten years of hospitalizations]

Author

Federico Argiolas, Marras V, Porcu S, Senis G, Saderi L, Spada L, Santus S, Rc, Coppola, Cocco P, Campagna M, and Steri G

Subjects
Hospitalization, Male, Occupational Diseases, Time Factors, Italy, Neoplasms, Humans, Female, Environmental Exposure, Health Surveys
Abstract

Based on hospital discharges in 1001-2010, we calculated risk of tumours with an elevated occupational and environmental etiological fraction by health district of residence within the Local Health Unit (LHU) N. 8 of Sardinia. With reference to the age and gender-specific hospitalization rates of the whole LHU, residents in the urban Cagliari health district showed an excess risk of haemolymphopoietic cancer (RR = 1.07; 95% CI 1.03-1.12) and bladder cancer (RR = 1.10; 95% CI 1.05-1.16); in both instances, risks were higher among female residents. The highest excess risk for lung cancer was observed among residents in the Quartu-Parteolla health district (RR = 1.13; 95% CI 1.05-1.21), and it was slightly higher among male residents. The results appear to confirm the role of urban factors in increasing cancer risk.

48. Physical characteristics of Longissimus lumborummuscle of “Sarda” and “Nero Siciliano” pigs reared outdoor. Preliminary results

Author

Porcu, S., Madonia, G., Liotta, L., Margiotta, S., Chiofalo, V., and Ligios, S.

Abstract

AbstractIt is known that the sensory properties, i.e. smell, taste, colour, juiciness, texture and tenderness represent the principal factors able to condition drastically the choices of the consumers at the moment of purchase, therefore, they have a role of primary importance regarding the qualification of the product. The physical characteristics of the meat are influenced by different factors such as: age, sex, breed, breeding system and transport, slaughtering and ripeness; the aim of this study was to evaluate some physical characteristics of pig meat derived from two different autochthonous Italian genetic types. The trial was carried out on 30 castrated males pigs, 15 Sarda and 15 Nero Siciliano, reared outdoor respectively in the Ogliastra (Sardinia-Italy) and in the Nebrodi (Sicily-Italy) mountain area at 550±50 m above sea level. Animals fed spontaneous fruits, acorn principally, of undergrowth variable in relation to the seasons. In March 2006, at the age of 2 years and live weight of 106.4±4.2 kg for the Sarda and 107.2±3.6 kg for the Nero Siciliano, the pigs were slaughtered. At 45’ post mortemthe pH1value of each half-carcass was determined (Hanna Instrument HI 9023). After 24 hours of refrigeration at 4° C from the right half-carcass of each animal, one sample of Longissimus lumborummuscle (L2-L5) was taken and the pHu, Colour (CIEL*a*b* system; Minolta CR – 400), Cooking loss and Warner-Bratzler shear force (INSTRON 5542) analysed.Data were subjected to the statistical analysis of variance by the GLM procedure of SAS. The pH1(Sarda 6.07 vs. Nero Siciliano 6.06; P=0.29) and pHu(Sarda 5.98 vs. Nero Siciliano 5.45; P=0.06) values indicate a bad progress of meat acidification for the Sarda pigs; this could be due to the typical extensive breeding system of these animals, therefore to the difficulties of their capture and transportation to the slaughterhouse. Significant differences were observed for the colour parameters of the meat with the lowest values of L* (Sarda 39.91 vs. Nero Siciliano 50.88; P=0.001), a* (Sarda 11.21 vs. Nero Siciliano 15.70; P=0.001), b* (Sarda 4.03 vs. Nero Siciliano 4.63; P=0.031) and Chroma (Sarda 11.85 vs. Nero Siciliano 16.39; P=0.001) in the Sarda pigs; these data are related to the highest pHuvalues. The Cooking loss has shown no significant differences between two genetic types (Sarda 27.79% vs. Nero Siciliano 27.80%; P=0.50). As regards the tenderness, the values of WBS (Sarda 4.29 kg f/cm2vs. Nero Siciliano 3.57 kg f/cm2; P=0.02) were significantly lowest in the meat of Nero Siciliano pigs, in relation to the best acidification of the muscle of these animals, testifying a meat more tender than that of Sarda pigs. Data show that, for improving the meat quality and its aptitude to the transformation, it need to modify, at least during the finishing period, the breeding system of these autochthonous pigs in a “plein air” system.

Published
2007
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49. HOME-MADE DRY SAUSAGES PRODUCED IN SARDINIA: AN INVESTIGATION ON THE MICROFLORA.

Author

Daga, E., Mannu, L., Porcu, S., Comunian, R., Paba, A., and Scintu, M. F.

Subjects
*SAUSAGES, *STAPHYLOCOCCUS, *BACTERIA
Abstract

An investigation on the microflora of home-made Sardinian sausage was carried out. Two batches of sausages produced according to traditional methods by two artisanal producers were analysed during ripening. A total of 91 lactic acid bacteria (LAB) and 60 coagulase-negative staphylococci (CNS) were isolated and identified by species-specific PCR or 16s rDNA sequencing. the lactic microflora was mainly constituted by Lactobacillus sakei (80% of isolates) and Lactobacillus curvatus (15% of isolates), Leuconostoc mesenteroides and Lactobacillus reuteri were also found. Among cNs, Staphylococcus xylosus was the main species isolated. The incidence of Enterobacteriaceae can be considered safe. The pH values were relatively high in both batches. This investigation indicates that home-made Sardinian sausages can be classified as a typical Mediterranean-type of dry, naturally-fermented sausages, characterised by a low acidification rate and high final pH. [ABSTRACT FROM AUTHOR]

Published
2007

50. A Social IoT-based platform for the deployment of a smart parking solution

Author

Alessandro Floris, Simone Porcu, Luigi Atzori, Roberto Girau, Floris A., Porcu S., Atzori L., and Girau R.

Subjects
Smart parking, Computer Networks and Communications, Internet of Thing, Vehicle detection
Abstract

In this paper, we propose a novel IoT-based smart parking (SP) solution which has been designed to provide information on the status of parking spots offered in on-street parking areas. We mostly focused on the following issues of the state of the art solutions: scalability, interoperability to address the heterogeneity of IoT devices, low energy consumption, and timely prediction of the availability of the parking spots. To this we leverage the Social IoT (SIoT) Lysis environment to create virtual entities of the real world objects involved in the SP system for on-street parking areas. The usage of the social virtual entities allows for addressing the interoperability issues among different types of IoT devices used by separate solutions deployed in adjacent areas. Magnetometer sensors are used to automatically detect the presence of a vehicle in each parking spot and the sensors data are collected through concentrators that cover the whole parking areas through low-energy Wi-Fi. Additionally, a control dashboard has been designed and developed to manage the monitored parking areas and provide responsive data analytics regarding the occupancy of parking areas in the city, which can be accessed through an Android App. Finally, a smart payment service allows the users to automatically pay for the used services making use of Bluetooth beacons. Experiments have been performed with the developed test-bed to show the performance of the system to timely detect the presence of a vehicle and identify the owner ID to trigger the payment procedure.

Published
2022

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