Intraosseus access vs ecoguided peripherical venous access in emergency and urgency: a systematic review.

Background And Aim Of The Work: Ensuring vascular access in emergency conditions is critical. Peripheral venous catheters (CVP) are the most used devices in clinical practice, even though their positioning can result difficult, causing delay in life-support treatments with possible critical results. Ultrasounds allow you to view blood vessel in real time, for this reason they could result helpful during use.

Evaluation of Bacteriocin-Like Inhibitory Substances Produced by Lactic Acid Bacteria Isolated During Traditional Sicilian Cheese Making.

Bacteriocins are antimicrobial proteins produced by bacteria that inhibit the growth of other bacteria with a bactericidal or bacteriostatic mode of action. Many lactic acid bacteria (LAB) produce a high diversity of different bacteriocins. Bacteriocinogenic LAB are generally recognised as safe (GRAS) and useful to control the frequent development of pathogens and spoilage microorganisms.

Characterisation of the Microflora Contaminating the Wooden Vats Used for Traditional Sicilian Cheese Production.

Traditional Sicilian cheese productions are carried out employing traditional wooden vats, called . Many studies have highlighted the beneficial role of wooden dairy equipment by contributing to enriching the milk microflora and improving the acidification processes. The present work was undertaken to evaluate the safety of the wooden vats used to coagulate milk.

Sensory and Microbiological Evaluation of Traditional Ovine Ricotta Cheese in Modified Atmosphere Packaging.

Ovine ricotta cheese is a traditional Sicilian dairy product characterised by high humidity and a short shelf life (2-4 days when refrigerated). The increasing demand for fresh food has prompted manufacturers to develop special packaging techniques, such as modified atmosphere packaging (MAP), that can extend the shelf life and maintain the organoleptic characteristics of ovine ricotta cheese. The aim of the present study was to evaluate the shelf life of fresh MAP-packed ovine ricotta cheese by monitoring the microbiological, chemical, physical and organoleptic characteristics of the product.