“…Walls of the room wherein the sourdoughs were back-slopped, storage boxes, and clean buckets of dough mixer of the four bakeries were surface swabbed. In details, sterile rayon tip swabs (Nuova Aptaca Srl, Canelli, Asti, Italy) were moistened with sterile saline (NaCl, 9 g/ L) solution and streaked across a 100 cm 2 square area of the target surface (Lahou and Uyttendaele, 2014). Swabs were inserted into tubes containing 3.5 mL of Amies gel transport medium without charcoal, in order to protect microorganisms from adverse conditions until plate count analysis (MacFaddin, 1985).…”