ABSTRACT
A highway embankment founded on a sloping tectonised marly-sandstone flysch formation located in the Apennines chain (Italy) has been affected for about 30 years by continuous slow movements. Given the strategic importance of the involved infrastructure, different investigation and monitoring campaigns have been carried out to get information about the properties of the involved soils and collect data about the displacements and piezometric regime. Field monitoring, in particular, reveals that the observed displacements result from a failure mechanism involving both the embankment and the foundation soils. However, significant gaps in monitoring jeopardize the possibility to assess the long-term trends in the displacements and piezometric regime and the significance of weather forcing in regulating the phenomena. To address such research questions, a procedure, easily transferable in different contexts, is proposed and applied to the test case: a simple hydrological proxy indeed permits evaluating the rate of movement featured by weatherinduced seasonal variability. Such a mechanical response has been confirmed by the results of a simplified numerical model aimed at finding out the main features of the observed kinematics accounting for a hydrological balance of the involved area.
ABSTRACT
The Authors present the results of an experience carried out in a University General Hospital, for the assessment of the sanitation of surfaces and instruments in the context of hospital refection. A specific procedure has been quarterly implemented in order to verify the correct execution of the sanitization procedures. In the time-period September 2016 - March 2020 Petri dishes and tampons were used in order to determine the following microbiological parameters and indicators: total bacterial load at 30 degrees C, Coliforms, Listeria monocytogenes, Salmonella spp, Staphylococcus aureus, Escherichia coli and mycetic load. Only 7 out of 82 sanitized surfaces (8.5% of the total) were found to be not complying, only for total bacterial load at 30 degrees C, mycetic load and Coliforms. The systematic application of this procedure and the results of the survey conducted, comforting as a whole, confirm the attention reserved to the hygienic level of surfaces, tools, equipment and utensils, in the context of the centralized catering service of the hospital, in which the Health Department, sharing with the UOC Hospital Hygiene the specific hygienic procedure, has always been at the forefront of the proposal of interventions, considering the increased susceptibility and vulnerability of the hospitalized patients.
Subject(s)
Hospitals, University/standards , Hygiene/standards , Sanitation/standards , Humans , Listeria monocytogenesABSTRACT
The Authors present their two-year experience regarding an evaluation of the hygienic quality of ready-to-eat foods in a hospital foodservice, both for patients' meals and hospital staff, prepared by using the Cook Chill system. According to the microbiological parameters provided by International Guidelines, 23 of 27 food samples that were collected and analyzed were found to be satisfactory, one was acceptable and only three were unsatisfactory (two for aerobic colony count and one both for aerobic colony count and hygienic procedure). Escherchia coli, Staphylococcus aureus, Salmonella, Listeria monocytogenes, and Clostridium perfringens were absent in all of the analyzed products, The study results are encouraging and confirm the need to always verify that the different phases of production of hospital meals are correctly implemented, even when the foodservice is out-sourced. This has always been considered a priority in the study hospital, where the Health Department is at the forefront both in control and verification of food safety practices and in offering training activities, especially in view of the increased susceptibility of hospitalized patients.
