No abstract

The latest EU policies focus on the issue of food safety with a view to ensuring adequate and standard quality levels for the food produced and/or consumed within the EC. To that purpose, the environment where agricultural products are manufactured and processed plays a crucial role in achieving food hygiene. As a consequence, it is of the outmost importance to adopt proper building solutions which meet health and hygiene requirements as well as to use suitable tools to measure the levels achieved. Similarly, it is necessary to verify and evaluate the level of workers’ safety and welfare in their working environment. Workers’ safety has not only an ethical and social value but also an economic implication, since possible accidents or environmental stressors are the major causes of the lower efficiency and productivity of workers. Therefore, it is fundamental to design suitable models of analysis that allow assessing buildings as a whole, taking into account both health and hygiene safety as well as workers’ safety and welfare. Hence, this paper proposes an assessment model that, based on an established study protocol and on the application of a fuzzy logic procedure, allows assessing the global safety level of an agri-food building by means of a global safety buildings index. The model here presented is original since it uses fuzzy logic to evaluate the performances of both the technical and environmental systems of an agri-food building in terms of health and hygiene safety of the manufacturing process as well as of workers’ health and safety. The result of the assessment is expressed through a triangular fuzzy membership function which allows carrying out comparative analyses of different buildings. A specific procedure was developed to apply the model to a case study which tested its operational simplicity and the validity of its results. The proposed model allows obtaining a synthetic and global value of the building performance of each of its functional areas, in terms of food hygiene and workers’ safety and welfare, as well as highlighting possible weaknesses. Though the model may be applied in either the design or the operational phase of a building, this paper focuses on its application to certain buildings already operating in a specific productive context.

Natural and bio-based thermal insulation materials play an important role in the lifecycle impact of buildings due to their influence on the amount of energy used in indoor temperature control and the environmental impact of building debris. Among bio-based materials, cork is widespread in the Mediterranean region and is one of the bio-based materials that is most frequently used as thermal insulation for buildings. A particular problem is the protection of the cork-agglomerated panels from external stress and adverse weather conditions; in fact, cork granulates are soft and, consequently, cork panels could be damaged by being hit or by excessive sun radiation. In this study, an innovative external coat for cork-agglomerated panels made of a blending composite of beeswax and rosin (colophony) is proposed. The performance of this composite, using different amounts of elements, was analysed to discover which mix led to the best performance. The mix of 50% beeswax and 50% rosin exhibited the best performance out of all the mixes. This blend demonstrated the best elongation and the lowest fracture density, characteristics that determine the durability of the coating. A performance comparison was carried out between cork panel samples coated with lime render and beeswax–rosin coating. The coating of beeswax and resin highlighted a detachment value about 3.5 times higher than the lime plaster applied on the side of the cork.

In this paper is proposed a specific model for assessing the sustainability level for building structures in the food facilities based on the ITACA protocol deriving from the SBTools model. The evaluation models currently defined at international level are developed to determine the level of building sustainability mainly in terms of energy and environmental loads generated by the structure itself. But in the food industry, building structures must comply with specific needs that often do not take into account the well-being occupants but also, and in many cases exclusively, the product that must comply with certain production protocols that are indispensable for production and typicality of the product. For these reasons, the criteria in the ITACA protocol have been added by those specific to the food industry necessary for assessing the sustainability level. The proposed method was applied in the Dolciaria Monardo (Italy) a food factory in southern Italy. The final scores evaluation showed a variation between the models, equal to 14% in fact that relative to proposed model ITACAFood is equal to 1.23, while that relative to the application of the ITACA protocol adopted by Calabria Region is equal to 1.43.

Sera from 1,279 patients with various diseases were examined for the presence of antibodies to BK virus (BKV) capsid antigens. The percentage of positive sera was comparable in all the diseases except rheumatoid arthritis and chronic nephropathies, where a slightly higher prevalence was found. Sera from 952 patients with tumors were examined for the presence of antibodies to BKV tumor and capsid antigens in comparison with a matched control group of 501 blood donors. Sera from 11 tumor patients (1.15%) and from 4 normal controls (0.80%) had antibodies to BKV tumor antigen. No higher prevalence of antibodies to BKV capsid antigens was found in any cancer type except in carcinomas of the urinary bladder, where the percentage of positive sera and of sera with high titers was higher than in other groups. BKV infection is discussed in relation to its possible connection with human non-neoplastic diseases as well as with human tumors and to its activation under conditions of immunosuppressive therapy.