Fenomeni di erosione localizzata a valle di opere trasversali: integrazione tra indagini di campo e di laboratorio

Microbiological quality of Pecorino Siciliano "primosale" cheese on retail sale in the street markets of Palermo, Italy

Pecorino Siciliano (PS) “primosale” is a traditional Sicilian fresh soft cheese made from sheep’s milk. Short-ripening time and production from unpasteurized or raw milk can facilitate bacterial contamination of PS “primosale”. The microbiological quality of “primosale” on retail sale in the street markets of Palermo, Italy was studied by detecting the common food pathogens Listeria monocytogenes and Staphylococcus aureus and indicator microorganisms, such as Escherichia coli, Enterobacteriaceae and Staphylococcaceae. In our study, 4% and 44% of the samples, respectively, did not comply with the acceptability levels fixed by European regulations for S. aureus and E. coli. A high contaminati…

Erosione localizzata a valle di soglie di fondo

Scour on alluvial bed downstream of grade-control structures

This paper describes an approach for predicting local scour downstream of grade control structures. The developed analysis applies the incomplete self-similarity (ISS) theory for deducing some physically based dimensionless groups controlling the geometrical pattern of the scour profile. The scour measurements available in the literature in conjunction with numerous unpublished data allow a multiregressive calibration of the ISS relationships. The experimental sample includes different bed grain-size distributions and scales of the erosive phenomenon. The results prove that the ratio between the upstream water head and the weir height is able to explain the measurements of scour depth carri…

Erosione d'alveo in presenza di soglie di fondo disposte in sequenza