Health effects of Saharan dust in Sicily Region (Southern Italy). / Effetti sanitari delle sabbie sahariane in Sicilia.

"OBJECTIVES: to investigate the increase of PM10 during Saharan dust outbreaks with adverse health effects in Sicily (Southern Italy), the largest Mediterranean Island. DESIGN: pooled analyses of time series with Poisson regression models to estimate the association between PM10 from different sources (desert and non-desert) and different outcomes. SETTING AND PARTICIPANTS: the four largest cities of Sicily (Palermo, Catania, Syracuse, and Messina) and three macroareas (North- East, South, and West) Sicily was divided into. MAIN OUTCOME MEASURES: daily count of cause-specific (ICD-9 codes) mortality and hospital admissions: natural (0-799), cardiovascular (390-459), and respiratory causes (460-519). RESULTS: 962 days affected by Saharan dust (30% of all days: 2,257) were identified. Significant associations between desert PM10 and natural mortality both in the cities and in the macro-areas were found, with increases of risk and 95% confidence intervals equal to 1.1% (95%CI 0.1-2.1) and 1.1% (95%CI 0.8-1.5) per 10 µg/m3 increase in lag 0-1 PM10, respectively. Weaker estimates were found for cardiorespiratory mortality. Desert PM10 displayed an association with respiratory hospitalizations, especially in the three macroareas (0.5%; 95%CI 0.1-1.0). In contrast, cardiovascular hospitalizations were associated only with non-desert PM10 in the four cities (1.3%; 95%CI 0.4- 2.1%). Higher desert PM10-related mortality was found during the warmer months (period: April-September): 2.7% (95%CI 0.8-4.5) in the four cities and 2.5% (95%CI 1.8%-3.2%) in the three macroareas. CONCLUSIONS PM10 originating from desert was positively associated with mortality and hospitalizations in Sicily. Policies should aim to reduce anthropogenic emissions even in areas with large contribution from desert sources."

Short-term effects of desert and non-desert PM10 on mortality in Sicily, Italy.

BACKGROUND: Increased PM10 concentrations are commonly observed during Saharan dust advections. Limited epidemiological evidence suggests that PM10 from anthropogenic and desert sources increase mortality. We aimed to evaluate the association between source-specific PM10 (non-desert and desert) and cause-specific mortality in Sicily during 2006-2012 period. METHODS: Daily PM10 concentrations at 1-km2 were estimated in Sicily using satellite-based data, fixed monitors and land use variables. We identified Saharan dust episodes using meteorological models, back-trajectories, aerosol maps, and satellite images. For each dust day, we estimated desert and non-desert PM10 concentrations. We applied a time-series approach on 390 municipalities of Sicily to estimate the association between PM10 (non-desert and desert) and daily cause-specific mortality. RESULTS: 33% of all days were affected by Saharan dust advections. PM10 concentrations were 8 µg/m3 higher during dust days compared to other days. We found positive associations of both non-desert and desert PM10 with cause-specific mortality. We estimated percent increases of risk (IR%) of non-accidental mortality equal to 2.3% (95% Confidence Interval [CI]: 1.4, 3.1) and 3.8% (3.2, 4.4), per 10 µg/m3 increases in non-desert and desert PM10 at lag 0-5, respectively. We also observed significant associations with cardiovascular (2.4% [1.3, 3.4] and 4.5% [3.8, 5.3]) and respiratory mortality (8.1% [6.8, 9.5], and 6.3% [5.4, 7.2]). We estimated higher effects during April-September, with IR% = 4.4% (3.2, 5.7) and 6.3% (5.4, 7.2) for non-desert and desert PM10, respectively. CONCLUSIONS: Our results confirm previous evidence of harmful effects of desert PM10 on non-accidental and cardio-respiratory mortality, especially during the warm season.

Comparison of the performances of Nero Siciliano pigs reared indoors and outdoors. 1. Growth and carcass composition.

A total of 78 female and male Nero Siciliano pigs were used. Forty-one pigs were reared following the traditional management system, 37 pigs were reared in pens with a small outdoor paddock and fed to appetite using commercial rations according to the growing period. Both male and female pigs were castrated. All pigs were weighed and measured periodically. Body measurements included height at withers, chest girth, body length, width at shoulders and at rump. Age and body weight at slaughter ranged respectively from 371 to 572 days and from 79 to 113 kg. The carcasses were weighed and dissected into lean, fat and bone cuts. In the early and final stages indoor-pigs grew faster than those reared outdoors. Trends in body length were similar for the two rearing systems, for width at shoulders and rump, chest girth and height at withers, indoor pigs showed higher values than the outdoor ones. Carcasses of similar weight were longer in outdoor than in indoor pigs but the latter showed greater subcutaneous fat thickness. Outdoor pigs had the lowest dressing percentage and the highest percentage of lean cuts, such as shoulder and ham, but not of neck and loin. Sex did not significantly affect the analysed characteristics.

Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions.

A study was carried out on a typical Sicilian salami prepared from meat of the local Nero Siciliano pig in order to characterize this typical product. One formulation of salami was divided in two batches and ripened in two different environments, a traditional sicilian room (TR) and a controlled industrial ripening room (RR). Microbiological and physico-chemical analysis were performed on raw mixture and after 7 and 90 days of ripening. Sensory analysis was carried out on salami at the end of ripening, and flavour compounds were extracted by simultaneous distillation-extraction and analysed by gas chromatography/mass spectrometry. Commercial salami prepared from meat from white pig were purchased locally and used as comparative samples. The experimental salami at the end of ripening was characterized by a high level of fat and low level of moisture. Fatty acid analysis showed that experimental salami contained a higher percentage of oleic acid, vaccenic acid and palmitic acid and a lower percentage of stearic acid and linoleic acid, when compared to commercial salami (P<0.05). No significant differences were found in fatty acid composition of the experimental salami between the two types of ripening. Instrumental analysis of flavour volatile compounds in the experimental salami demonstrated that traditionally ripened salami contained the most volatiles, especially aldehydes (8217 vs. 3104 ng g(-1), P<0.05). Sensory analysis showed no significant differences as a consequence of different ripening conditions for firmness, saltiness, acidity, cohesiveness and elasticity. In contrast, there were significant differences for hardness and rancidity, which were higher in TR salami compared with RR and commercial salami. Lactic acid bacteria and Micrococcaceae counts were higher in controlled ripened salami although the hygienic quality of both products was satisfactory. The use of a controlled room for the ripening of this typical salami seems to be a potential technological improvement to maintain an all year around production of this salami, that otherwise cannot be produced in the summer period due to the higher environmental temperatures. However, the non traditionally ripened product showed some chemical differences that were not evidenced by sensory analysis.