F. Palmas

In‐vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils

Essential oils and their components are becoming increasingly popular as naturally occurring antimicrobial agents. In this work the chemical composition and the antimicrobial properties of Thymus essential oils and of their main components were determined. Three essential oils obtained from different species of Thymus growing wild in Sardinia and a commercial sample of Thymus capitatus oil were analysed. The essential oil components were identified by GC/MS analysis. The antimicrobial activity of the oils and components was determined against a panel of standard reference strains and multiple strains of food‐derived spoilage and pathogenic bacteria, using a broth microdilution method. The GC/MS analysis showed that the major constituents of the oils were monoterpene hydrocarbons and phenolic monoterpenes, but the concentration of these compounds varied greatly among the oils examined. The results of the antimicrobial assay showed that essential oils extracted from Sardinian Thymus species have an antimicrobial activity comparable to the one observed in other thyme oils. It seems also confirmed that the antimicrobial properties of thyme essential oils are mainly related to their high phenolic content. Among the single compounds tested carvacrol and thymol turned out to be the most efficient against both reference strains and food‐derived bacteria. The results of this study confirmed the possibility of using thyme essential oils or some of their components in food systems to prevent the growth of foodborne bacteria and extend the shelf‐life of processed foods.

Yeasts associated with Sardinian ewe's dairy products

In the present work, the occurrence of yeasts in different types of typical Sardinian ewes cheeses (32 samples of pecorino, 32 of caciotta, 40 of feta, 56 of ricotta) was determined. For the strains isolated the following properties were studied: proteolytic and lipolytic activities, the ability to grow at different temperatures, different concentrations of salt, and to assimilate and/or ferment compounds like lactate, citrate, lactose, glucose, galactose, lactic acid. Of 160 samples analysed, 76.2% yielded growth of yeasts. Yeast counts showed a certain variability among the samples. The highest levels were observed in caciotta and feta cheeses. A total of 281 strains belonging to 16 genera and 25 species were identified. In general, Debaryomyces hansenii was the dominant species, representing 28.8% of the total isolates. Other frequently appearing species were Geotrichum candidum, Kluyveromyces lactis and K. marxianus. Other genera encountered were Pichia, Candida, Dekkera, Yarrowia and Rhodotorula. With regard to the biochemical and technological properties of the yeasts, only K. lactis, K. marxianus and Dek. anomala assimilated and fermented lactose, whereas the majority of the species assimilated lactic acid. The assimilation of citrate was a characteristic of D. hansenii, R. rubra and Y. lipolytica. On the whole, the yeasts were weakly proteolytic while lipolytic activity was present in several species. A high percentage of strains showed a certain tolerance to low temperatures while only some strains of D. hansenii and K. lactis were able to grow at a 10% NaCl concentration.

Incidence and biochemical characteristics of Bacillus flora in Sardinian dairy products

This study was planned to assess the frequency and level of Bacillus spp. contamination in Sardinian dairy products and to evaluate some food-spoilage-related characteristics of the strains isolated. Of the 378 dairy products tested, 265 (70%) were found to contain Bacillus spp. The overall level of contamination ranged from less than 10 cfu per ml or gram up to a maximum of 1200 cfu. A total of 483 strains, belonging to 14 species, have been isolated from the 265 positive samples. The most frequently isolated psychotropic species were B. cereus (18.6% of total isolates), B. coagulans and B. mycoides. B. subtilis, B. licheniformis and B. pumilis were the most common mesophilic strains and B. stearotermophilus was the dominant thermophilic species. Most strains showed strong enzymatic activity, as indicated by the high percentage of isolates capable of hydrolysing casein, gelatin, starch and liquids. As regards possible health hazards. 72% of the B. cereus strains tested showed evidence of toxin production using a reversed passive latex agglutination assay.

Composition and Antimicrobial Properties of Sardinian Juniperus Essential Oils against Foodborne Pathogens and Spoilage Microorganisms

In this work, the chemical compositions and antimicrobial properties of Juniperus essential oils and of their main components were determined. Five berry essential oils obtained from different species of Juniperus growing wild in Sardinia were analyzed. The components of the essential oils were identified by gas chromatography-mass spectrometry (GC-MS) analysis. The antimicrobial activities of the oils and their components against food spoilage and pathogenic microorganisms were determined by a broth microdilution method. The GC-MS analysis showed a certain variability in the concentrations of the main constituents of the oils. Alpha-pinene was largely predominant in the oils of the species J. phoenicea subsp. turbinata and J. oxycedrus. Alpha-pinene and myrcene constituted the bulk (67.56%) of the essential oil of J. communis. Significant quantitative differences were observed for myrcene, delta-3-carene, and D-germacrene. The results of the antimicrobial assay show that the oils of J. communis and J. oxycedrus failed to inhibit any of the microorganisms at the highest concentrations tested (MLC > or = 900 microg/ml), while the oils extracted from J. turbinata specimens were active against fungi, particularly against a strain of Aspergillus flavus (an aflatoxin B1 producer). Of the single compounds tested, delta-3-carene was found to possess the broadest spectrum of activity and appeared to contribute significantly to the antifungal activity observed for J. turbinata oils. This activity may be helpful in the prevention of aflatoxin contamination for many foods.

Comparison between fungal airspore concentration at two different sites in the South of Sardinia

Abstract The occurrence of airborne fungi at an urban coastal site was compared with that at a rural inland site in the South of Sardinia. Spore concentrations at the two sites differed markedly with lower concentrations at the urban site but the spore types found were similar. The general trend of the fungal airspores was also very similar at both sites as a result of the similar climatic conditions. Mould spore concentrations were greatest in late spring (May-June) and autumn (October-November) with a decrease during summer months at both sites sampled. Cladosporium was the most common spore type identified followed by Basidiomycetes, Alternaria, Fusarium. These taxa are well known as allergens. It is recommended that further aeromycological surveys should be performed in different areas to determine the clinical importance of fungi as allergens in Sardinia.

Yeast populations in Sardinian feta cheese

In this study, the yeast populations in feta cheese from two different Sardinian dairies were examined. Samples of good quality feta (32) and samples of feta with a slimy surface defect (10) were examined from Dairy A. Similar, samples of good quality feta (23), feta with slimy surface defects (14) and samples with swelling defects (6) were examined from Dairy B. Kluyveromyces lactis was the dominating species in feta from Dairy A (95.2% of samples) followed by Debaryomyces hansenii (76.2%), Dekkera anomala (28.6%) and Dek. bruxellensis (19%). D. hansenii was dominant in samples from Dairy B (93%), followed by K. lactis (23.3%), Geotrichum candidum (23.3%) and Dek. anomala (18.6%). No significant difference was observed between the occurrence of yeast species in feta of good quality and in feta with slimy surface defects, thus confirming that slimy production is not associated with yeast contaminations. The swelling of samples observed in Dairy B seems to be caused by Dek. anomala. In fact, this strong fermenting species was present in all swelled samples in numbers exceeding 10(6) CFU g(-1), while it was isolated in very low concentration in only 5.4% of good samples.

Hygienic Conditions and Microbial Contamination in Six Ewe's-Milk-Processing Plants in Sardinia, Italy

In Sardinia, ewes milk is almost exclusively used for cheese manufacture, and it is usually processed in small dairies which do not have sufficient technical and scientific knowledge for largescale controlled production. This study was carried out to identify the sources of contamination and the kinds of contaminating microorganisms present in six ewes milk processing plants in Sardinia. Samples were collected during production hours three times over a period of 6 months. Raw milk, heat-treated milk, curd, 30-day-old cheese, lactic culture, rennet, and water used in processing lines were analyzed and the microbial contamination of air and surfaces was evaluated. Total mesophilic aerobic counts, coliforms, Escherichia coli , gram-negative psychrotrophs, Staphylococcus aureus , Salmonella spp., Listeria spp., yeasts, and molds were determined. Our survey confirmed that the production offood of high microbiological quality is strictly dependent on the microbiological quality of the raw material, optimization of the parameters for the heat treatment, water of potable quality, well-defined cleaning and disinfection procedures, and properly hygienic processing conditions. In fact, only plants characterized by raw milk and rennet of acceptable quality, generally clean work surfaces, and low microbial counts in the air of working areas made finished products of high microbiological quality. Standardization of technological parameters and achievement of properly hygienic processing conditions will help minimize the risk of developing food-safety problems, in compliance with public health regulatory requirements. These actions would help guarantee an adequate quality of Sardinian ewes milk cheeses and might also lead to access to the international market.

Pollen and Mould Allergy in Southern Sardinia (Italy): Comparison of Skin-Test Frequencies and Air Sampling Data

Abstract A study was carried out to investigate the influence of atmospheric pollen and fungi in determining allergic diseases by comparing the frequency of skin reactions to air sampling data over a 6-year period. 48% of our population reacted to at least one of the pollen and fungal extracts used. Among pollen, Gramineae gave the most frequent positive reactions, followed by Parietaria, Olea and Compositae. The most common positive skin tests in fungus sensitive patients were by extracts of Alternaria, Cladosporium, Aspergillus and Candida As for the aerobiological survey, the general trend of pollen and molds was similar during the sampling period. The annual pollen catch did not show remarkable differences during the years sampled, whereas the total fungal spore count was highest in 1988 and 1990. A comparison between aerobiological and clinical data revealed a good degree of concordance between total pollen counts and positive skin test frequencies for Urticaceae, Gramineae and Oleaceae but not for C...

Fungal air-borne spores as health risk factors among workers in alimentary industries

AbstractA survey to evaluate the occurrence of air-borne fungal spores in two different food industries, dairies and bakeries, was conducted. Our data revealed considerable fungal pollution in the environments of both industries, as well as some differences in the distribution of the genera of fungi recovered.Noteworthy was the frequent finding of numerous fungi frequently responsible for allergic rhinitis, asthma and other diseases, or well-known for their production of mycotoxins in foods or characterized by their degradative activity against various substances. Aspergillus, Candida, Fusarium, Geotrichum, Mucor and Penicillium were the most common genera identified in dairies while Alternaria, Aspergillus, Botrytis, Candida, Cladosporium, Penicillium and Saccharomyces occurred more frequently in bakeries.The survey showed that fungi can play a significant role in allergic and non-allergic diseases in modern working environments.

Fungi allergic pathologies: correlation between allergological tests and presence of fungi in the upper respiratory tract

In order to clarify the aetiological role of fungi in determining allergic diseases, we evaluated the correlation between the positive skin test response to fungal allergens and the presence of the same species in the upper respiratory tract in 193 patients with suspected allergic disease to fungi. The results of our study have shown that the isolation and identification of the fungal flora from the patient’s respiratory tract, in addition to the medical history, the symptomatology, and the diagnostic in vivo and in vitro, can be helpful to identify the species responsible for provoking the allergic manifestations, and can be recommended either as a supplement to the diagnosis or as a guidance in elimination treatment.