Earth at risk: An urgent call to end the age of destruction and forge a just and sustainable future.

Human development has ushered in an era of converging crises: climate change, ecological destruction, disease, pollution, and socioeconomic inequality. This review synthesizes the breadth of these interwoven emergencies and underscores the urgent need for comprehensive, integrated action. Propelled by imperialism, extractive capitalism, and a surging population, we are speeding past Earth's material limits, destroying critical ecosystems, and triggering irreversible changes in biophysical systems that underpin the Holocene climatic stability which fostered human civilization. The consequences of these actions are disproportionately borne by vulnerable populations, further entrenching global inequities. Marine and terrestrial biomes face critical tipping points, while escalating challenges to food and water access foreshadow a bleak outlook for global security. Against this backdrop of Earth at risk, we call for a global response centered on urgent decarbonization, fostering reciprocity with nature, and implementing regenerative practices in natural resource management. We call for the elimination of detrimental subsidies, promotion of equitable human development, and transformative financial support for lower income nations. A critical paradigm shift must occur that replaces exploitative, wealth-oriented capitalism with an economic model that prioritizes sustainability, resilience, and justice. We advocate a global cultural shift that elevates kinship with nature and communal well-being, underpinned by the recognition of Earth's finite resources and the interconnectedness of its inhabitants. The imperative is clear: to navigate away from this precipice, we must collectively harness political will, economic resources, and societal values to steer toward a future where human progress does not come at the cost of ecological integrity and social equity.

Dynamics of wire frame glasses in two dimensions.

The dynamics of wire frame particles in concentrated suspension are studied by means of a 2D model and compared to those of rod-like particles. The wire frames have bent or branched structures constructed from infinitely thin, rigid rods. In the model, a particle is surrounded by diffusing points that it cannot cross. We derive a formal expression for the mean squared displacement (MSD) and, by using a self-consistent approximation, we find markedly different dynamics for wire frames and rods. For wire frames, there exists a critical concentration of points above which they become frozen with the long time MSD reaching a plateau. Rods, on the other hand, always diffuse by reptation. We also study the rheology through the elastic stress, and more striking differences are found: the initial magnitude of the stress for wire frames is much larger than for rods, scaling such as the square of the point concentration, and above the critical concentration, the stress for wire frames appears to persist indefinitely while for rods it always decays.

What promotes smectic order: Applying mean-field theory to the ends.

Not every particle that forms a nematic liquid crystal makes a smectic. The particle tip is critical for this behavior. Ellipsoids do not make a smectic, but spherocylinders do. Similarly, only those N-CB alkylcyanobiphenyls with sufficiently long (N≥8 carbons) alkane tails form smectics. We understand the role of the particle tip in the smectic transition by means of a simple two-dimensional model. We model spherocylinders by "boubas" with rounded tips, and ellipsoids by "kikis" with pointed tips. The N-CB molecules are modeled by a small body with a polymer tail. We find that rounded tips and longer polymer tails lead to a smectic at lower densities by making the space between layers less accessible, destabilizing the nematic.

Differences in carcass chilling rate underlie differences in sensory traits of pork chops from pigs with heavier carcass weights.

Pork hot carcass weights (HCW) have been increasing 0.6 kg per year, and if they continue to increase at this rate, they are projected to reach an average weight of 118 kg by the year 2050. This projection in weight is a concern for pork packers and processors given the challenges in product quality from heavier carcasses of broiler chickens. However, previous work demonstrated that pork chops from heavier carcasses were more tender than those from lighter carcasses. Therefore, the objective was to determine the effects of pork hot carcass weights, ranging from 90 to 145 kg with an average of 119 kg, on slice shear force and sensory traits of Longissimus dorsi chops when cooked to 63 or 71 °C, and to assess if differences in chilling rate can explain differences in sensory traits. Carcasses were categorized retrospectively into fast, medium, or slow chilling-rates based on their chilling rate during the first 17 h postmortem. Loin chops cut from 95 boneless loins were cooked to either 63 or 71 °C and evaluated for slice shear force and trained sensory panel traits (tenderness, juiciness, and flavor) using two different research laboratories. Slopes of regression lines and coefficients of determination between HCW and sensory traits were calculated using the REG procedure in SAS and considered different from 0 at P ≤ 0.05. As hot carcass weight increased, chops became more tender as evidenced by a decrease in SSF (63 °C ß = -0.0412, P = 0.01; 71 °C ß = -0.1005, P < 0.001). Furthermore, HCW explained 25% (R2 = 0.2536) of the variation in chilling rate during the first 5 h of chilling and 32% (R2 = 0.3205) of the variation in chilling rate from 5 to 13 h postmortem. Slow- and medium-rate chilling carcasses were approximately 12 kg heavier (P < 0.05) than fast chilling carcasses. Slice shear force of chops cooked to 63 and 71 °C was reduced in slow and medium chilling compared with fast chilling carcasses. Carcass temperature at 5 h postmortem explained the greatest portion of variation (R2 = 0.071) in slice shear force of chops cooked to 63 °C. These results suggest that carcasses tend to chill slower as weight increases, which resulted in slight improvements in sensory traits of boneless pork chops regardless of final degree of doneness cooking temperature.

Pork carcass weights have increased year over year for at least the past 25 yr. The poultry industry has experienced similar increases in carcass weights in the recent past. The increases in broiler carcass weights have resulted in detrimental impacts on quality. Contrary to the poultry industry, increases in pork carcass weights have resulted in a general improvement in pork quality, including tenderness. The underlying cause of these improvements has not been explained. In the present study, chilling rate was associated with carcass weights, particularly during the first 5 h postmortem. In fact, carcass temperature measured in the Longissimus dorsi muscle at 5 h postmortem was the most predictive of instrumental tenderness values when boneless pork chops were cooked according to UDSA guidelines for whole-muscle pork products. The metabolic conversion of muscle to meat is most active during this initial chilling period. Therefore, chilling rate, which is associated with carcass weight, may be influencing the conversion of muscle to meat and provide some explanation as to why heavy carcasses result in more tender pork chops.

Evaluation of Salmonella Biofilm Cell Transfer from Common Food Contact Surfaces to Beef Products.

ABSTRACT: Meat contamination by Salmonella enterica is a serious public health concern. Available data have suggested that biofilm formation at processing plants and contaminated contact surfaces might contribute to meat contamination. Because transfer from contact surfaces to food products via direct contact has been deemed the most common bacteria transmission route that can lead to contamination, we evaluated the effect of Salmonella biofilm forming ability, contact surface material, and beef surface tissue type on Salmonella biofilm transfer from hard surfaces to beef products. Salmonella biofilms developed on the common contact surfaces stainless steel (SS) and polyvinylchloride (PVC) were transferred consecutively via 30 s of direct contact to either lean muscle or adipose tissue surfaces of 15 pieces of beef trim. The Salmonella biofilm cells could be effectively transferred multiple times from the contact surfaces to the beef trim as indicated by quantifiable Salmonella cells on most meat samples. Biofilm forming ability had the most significant impact (P < 0.05) on transfer efficiency. More cells of Salmonella strains that formed strong biofilms were transferred after each contact and contaminated more meat samples with quantifiable cells compared with strains that formed weak biofilms. Contact surface materials also affected transferability. Salmonella biofilms on SS transferred more efficiently than did those on PVC. In contrast, the two types of meat surface tissues were not significantly different (P > 0.05) in biofilm transfer efficiency. Beef trim samples that were in contact with biofilms but did not have quantifiable Salmonella cells were positive for Salmonella after enrichment culture. Our results indicate the high potential of Salmonella biofilms on common contact surfaces in meat processing plants to cause product cross-contamination.

Elastic response of wire frame glasses. I. Two dimensional model.

We study the elastic response of concentrated suspensions of rigid wire frame particles to a step strain. These particles are constructed from infinitely thin, rigid rods of length L. We specifically compare straight rod-like particles to bent and branched wire frames. In dense suspensions, the wire frames are frozen in a disordered state by the topological entanglements between their arms. We present a simple, geometric method to find the scaling of the elastic stress with concentration in these glassy systems. We apply this method to a simple 2D model system where a test particle is placed on a plane and constrained by a random distribution of points with number density ν. Two striking differences between wire frame and rod suspensions are found: (1) The linear elasticity per particle for wire frames is very large, scaling like ν2L4, whereas for rods, it is much smaller and independent of concentration. (2) Rods always shear thin but wire frames shear harden for concentrations less than ∼K/kBTL4, where K is the bending modulus of the particles. The deformation of wire frames is found to be important even for small strains, with the proportion of deformed particles at a particular strain, γ, being given by (νL2)2γ2. Our results agree well with simple numerical calculations for the 2D system.

Elastic response of wire frame glasses. II. Three-dimensional systems.

We study the elastic response of rigid wire frame particles in concentrated glassy suspensions to a step strain by applying the simple geometric methods developed in Paper I. The wire frame particles are comprised of thin rigid rods of length L, and their number density, ρ, is such that ρL3 ≫ 1. We specifically compare rigid rods to L-shapes made of two equal length rods joined at right angles. The behavior of wire frames is found to be strikingly different from that of rods. The linear elasticity scales like ρ3L6 for L-shaped particles, whereas it scales proportional to ρ for rods and the non-linear response shows a transition from shear hardening to shear softening at a critical density ρc∼K/kBTL6, where K is the bending modulus of the particles. For realistic particles made of double stranded DNA, this transition occurs at densities of about ρL3 ∼ 10. The reason for these differences is that wire frames can be forced to bend by the entanglements with their surroundings, whereas rods always remain straight. This is found to be very important even for small strains, with most particles being bent above a critical strain γc∼ρL3 -1.

Particle shapes leading to Newtonian dilute suspensions.

It is well known that suspensions of particles in a viscous fluid can affect the rheology significantly, producing a pronounced non-Newtonian response even in dilute suspension. However, it is unclear a priori which particle shapes lead to this behavior. We present two simple symmetry conditions on the shape which are sufficient for a dilute suspension to be Newtonian for all strain sizes and one sufficient for Newtonian behavior for small strains. We also construct a class of shapes out of thin, rigid rods not found by the symmetry argument which share this property for small strains.

Effects of space allowance and marketing strategy on growth performance of pigs raised to 165 kg.

A total of 976 pigs (PIC 327 × Camborough; PIC, Hendersonville, TN; initially 22.0 ± 1.53 kg body weight [BW]) were used in a 160-d growth study to evaluate the effects of increasing space allowance and varying marketing strategies on growth performance of pigs raised to market weights of ~165 kg. Pens of pigs were blocked by location within the barn and allotted to one of six treatments. Pen served as the experimental unit, and there were eight replicate pens per treatment. The first four treatments consisted of increased initial stocking density and did not utilize topping strategies: (1) 14 pigs/pen (1.17 m2/pig), (2) 17 pigs/pen (0.97 m2/pig), (3) 20 pigs/pen (0.82 m2/pig), and (4) 23 pigs/pen (0.71 m2/pig). The fifth treatment began with 25 pigs/pen (0.66 m2/pig) and had four marketing events with the heaviest 3 pigs/pen removed on day 93, and additional pigs removed to a common inventory of 20 pigs/pen on day 122 and 17 pigs/pen on day 147 with final marketing on day 160. The final treatment began the experiment with 23 pigs/pen (0.71 m2/pig) with three marketing events to achieve a common inventory of 20 pigs/pen on day 108 and 17 pigs/pen on day 147. Pens of pigs were weighed and feed disappearance measured on days 0, 55, 93, 108, 122, 135, 147, and 160. As space allowance decreased from 1.17 to 0.71 m2/pig via increased initial pen inventory (treatments 1 to 4), overall average daily gain (ADG) and average daily feed intake (ADFI) decreased (linear, P < 0.001), while gain:feed ratio (G:F) did not differ (P > 0.05). The treatments with multiple marketing events were compared with each other and with the treatment that began with 0.71 m2/pig and only marketed once at the end of the study. Overall ADG and ADFI were not different (P > 0.05) among these three treatments. Marketing pigs three or four times improved (P < 0.05) G:F compared with the treatment that began the study with 0.71 m2/pig and marketed only once. Reducing floor space allowance for heavy weight pigs decreased intake, which resulted in lower growth rate and final BW, with these reductions occurring before the critical k-value was reached. Total weight gain per pen was maximized with the lowest space allowance and the multiple marketing treatments. Thus, strategic use of pig removals prior to final marketing may allow producers to maximize both number of pigs and total weight marketed through a barn when feeding to heavy weights.

Evaluation of UVC Radiation and a UVC-Ozone Combination as Fresh Beef Interventions against Shiga Toxin-Producing Escherichia coli, Salmonella, and Listeria monocytogenes and Their Effects on Beef Quality.

ABSTRACT: This research study was conducted to evaluate treatments with UVC light and a combination of UVC and ozone that have recently received attention from the beef processing industry as antimicrobial interventions that leave no chemical residues on products. The effectiveness of UVC and UVC plus gaseous ozone treatments was evaluated for inactivation of pathogenic bacteria on fresh beef and for any impact on fresh beef quality. Fresh beef tissues were inoculated with cocktails of Shiga toxin-producing Escherichia coli (STEC) strains (serotypes O26, O45, O103, O111, O121, O145, and O157:H7), Salmonella, and Listeria monocytogenes. Inoculated fresh beef tissues were subjected to UVC or UVC-ozone treatments at 106 to 590 mJ/cm2. UVC treatment alone or in combination with ozone reduced populations of STEC, Salmonella, L. monocytogenes, and aerobic bacteria from 0.86 to 1.49, 0.76 to 1.33, 0.5 to 1.14, and 0.64 to 1.23 log CFU, respectively. Gaseous ozone alone reduced populations of E. coli O157:H7, Salmonella, and L. monocytogenes by 0.65, 0.70, and 0.33 log CFU, respectively. Decimal reduction times (D-values) for STEC serotypes, Salmonella, and L. monocytogenes on surfaces of fresh beef indicated that the UVC-ozone treatment was more effective (P ≤ 0.05) than UVC light alone for reducing pathogens on the surface of fresh beef. Exposure to UVC or UVC plus gaseous ozone did not have a deleterious effect on fresh meat color and did not accelerate the formation of oxidative rancidity. These findings suggest that UVC and UVC in combination with gaseous ozone can be useful for enhancing the microbial safety of fresh beef without impairing fresh beef quality.

Prevalence of Extreme Heat-Resistant Gram-Negative Bacteria Carried by U.S. Cattle at Harvest.

ABSTRACT: Prevalence of heat-resistant bacteria in beef poses a potential problem as thermal interventions are routinely used in beef processing to control contamination. Despite extreme heat-resistant (XHR) Escherichia coli having been isolated from a ground beef processing plant, there has not been a study to assess the prevalence of XHR E. coli among types of cattle. Therefore, this study used a screening assay for XHR gram-negative bacteria and its molecular determinant, the locus of heat resistance (LHR), on feces collected from U.S. cattle. Fecal samples were collected from fed (n = 538), cull dairy (n = 425), and cull beef (n = 475) cattle at nine regional beef processing plants located across the United States. Among the 1,438 cattle sampled from northern (n = 288), southern (n = 288), eastern (n = 287), western (n = 287), and central (n = 288) regions of the United States, 91 (6.3%) cattle showed presence of XHR bacteria, as evident by growth in MacConkey broth following heat treatment of 80°C for 15 min, in their feces. Heat-resistant bacteria (n = 140) were isolated from the 91 fecal samples. Prevalence of XHR bacteria was highest (11%) in cattle from the northern region. Ninety percent of the XHR isolates were identified as E. coli. Multiplex PCR of all 1,438 fecal samples showed that the LHR was absent in 40.7% of samples and intact in 18.7% of samples. Despite the higher prevalence of intact LHR from PCR analysis, only 11 samples (0.8%) were confirmed to contain bacteria with an intact LHR. The LHR was absent in 91% of XHR bacteria, and only 7.9% of XHR bacteria had intact LHR, suggesting a novel mechanism of heat resistance. By developing and using the screening assays, we established the prevalence of XHR bacteria (6.3%) and LHR+ bacteria (0.8%) in U.S. beef cattle.

Effect of hot carcass weight on the rate of temperature decline of pork hams and loins in a blast-chilled commercial abattoir123.

Adequate carcass chilling is required to optimize pork quality and food safety. The rate at which carcasses chill is dependent on their mass. Hot carcass weight has increased steadily over the years, certainly affecting the chilling rate of the average carcass in contemporary abattoirs. Therefore, the objective was to model the effect of HCW on temperature decline of a contemporary population of pork carcasses slaughtered at a commercial abattoir that used a blast-chilling method. In addition, carcasses were sorted into HCW classes, and the effect of HCW group was tested on the rate of temperature decline of the longissimus dorsi and semimembranosus. Hot carcass weight, internal temperature of the loin muscle (at the 10th rib) and ham, as well as ambient temperature, were recorded from 40 to 1,320 min postmortem (45 time points) on 754 pork carcasses. An exponential decay model based on Newton's law of cooling,  T(t)=Ta+(T0-Ta)e-kt, was fit to temperature decline of the ham and loin of the whole population using PROC MODEL of SAS. The initial models for the decline of both ham and loin temperature displayed significant autocorrelation of errors based on evaluation of the autocorrelation function plots and Durbin-Watson test (P < 0.0001). Therefore, second- and third-order autocorrelation parameters were tested. Based on Durbin-Watson test, the use of second-order autocorrelation model with lags of 1 and 2 was deemed adequate and was therefore included in all subsequent models. This base model and its respective parameter estimates were all significant (P < 0.01) for the whole population. Carcasses approximating 85, 90, 95, 100, and 105 kg (± 1 kg) were selected and binned into their respective weight classes. Dummy variables were used to compare the effect of HCW class on parameter estimate of ham and loin models. The developed model significantly fit all weight classes (P < 0.01) for both ham and loin temperature decline. For both loin and ham models, estimates of the rate constant (k) generally decreased as HCW increased. For loin temperature, k estimate for 105-kg carcasses was 0.00124 less (P = 0.02) than 85-kg carcasses, with the intermediate HCW classes not differing from the 85-kg class. For ham temperature, estimates of k for 90, 95, 100, and 105 kg HCW were all significantly and successively less than the k estimate for 85 kg class. For perspective, loins of 95-kg carcasses were estimated to reach 2 °C in 17 h, whereas loins from 105-kg carcasses would not reach 2 °C until 27 h. For hams, 95-kg carcasses were projected to reach 2 °C in 21 h, whereas those from 105-kg carcasses would take 28 h. Overall, HCW significantly affects the rate of temperature decline of pork hams, but not loins from pork carcasses weighing between 85 and 100 kg.

Enhanced estimates of carcass and meat quality effects for polymorphisms in myostatin and µ-calpain genes.

The objective of this study was to enhance estimates of additive, dominance, and epistatic effects of marker polymorphisms on beef carcass and quality traits. Myostatin (MSTN) F94L SNP and the µ-calpain (CAPN1) 316 and 4751 SNP haplotype have previously been associated with fat and muscle traits in beef cattle. Multiyear selection in a composite population segregating these polymorphisms increased minor allele (F94L L) and chosen haplotype (CAPN1 CC and GT) frequencies to intermediate levels resulting in more precise estimates of additive and nonadditive genetic effects. During the 3 yr after selection, 176 steers were evaluated for growth, carcass, meat quality, tenderness (n = 103), and meat color traits. The statistical model included year, age of dam, age of the steer, and genotype in a random animal model. The 9 genotypes (3 CAPN1 diplotypes × 3 F94L genotypes) affected marbling score, ribeye area, adjusted fat thickness, vision yield grade (all P < 0.001), slice shear force (P = 0.03), and CIE L* reflectance (P = 0.01). Linear contrasts of the 9 genotypes estimated additive, recessive, and epistatic genetic effects. Significant additive effects of the F94L L allele decreased marbling score, adjusted fat thickness, vision yield grade, and slice shear force; and increased ribeye area and CIE L* reflectance. The homozygous F94L FF and LL genotypes differed by 1.3 to 1.9 phenotypic SD for most carcass traits and by 0.8 to 0.9 SD for slice shear force and CIE L* reflectance but carcass weight differed by only 3 kg (0.1 SD). The L allele was partially recessive to F for ribeye area (P = 0.02) and the heterozygous FL means tended to be closer to the FF genotype than the LL genotype for other carcass traits but differences from additive were not significant. The CAPN1 additive × F94L additive effect on slice shear force was the only significant epistatic estimate. The F94L L allele is prevalent in Limousin but nearly absent in other U.S. purebreds. This allele had about half of the effects on birth weight, muscle, and fat traits reported for severe MSTN mutations in Belgian Blue and Piedmontese breeds. The interaction between MSTN and CAPN1 genotypes may reflect the strong additive effects of MSTN F94L L allele on fat and muscle traits interfering with the phenotypic effect of CAPN1 genotype on meat tenderness.

Effects and interactions of myostatin and callipyge mutations: I. Growth and carcass traits.

Objectives were to document effects of the Texel myostatin mutation (MSTN) on growth and carcass traits and also test whether or not interactions with the callipyge mutation (CLPG) could be detected. Twelve rams heterozygous at both loci on the two different chromosomes were mated to 215 terminal-sire type composite crossbred ewes genotyped as non-carriers for both loci. A total of 365 lambs were born, 362 of those were genotyped and 236 lambs contributed carcass data to estimate effects and interactions among the four genotype combinations produced. The four genotype combinations were defined as follows: ++/++ for wild-type at both loci; ++/C+ for wild-type at MSTN and heterozygous at CLPG; M+/++ for heterozygous at MSTN and wild-type at CLPG; and M+/C+ for heterozygous at both loci. The two independently segregating sire-derived alleles represent different breed-of-origin contrasts at each locus (Texel vs. composite origin for MSTN and Dorset vs. Texel origin for CLPG). Birth weight was recorded on all lambs, and subsequent body weights were adjusted to 56 (weaning), 70, and 140 d of age. Within sire-sex-genotype subgroups, naturally reared lambs were assigned to one of eight slaughter groups accounting for variation in birth date. Lambs were serially slaughtered at weekly intervals, 30 lambs per group, from roughly 26 to 33 wk of age. In addition to standard carcass traits, subjective leg scores were assigned and widths of carcasses were measured at the widest points of the shoulder and rump. Differences in birth weight were detected (P < 0.01) for the combination of the two loci and birth type, with single-born differences among genotypes exceeding differences among twin born progeny. Those interaction differences among genotypes were not as important at weaning (P = 0.36). Impact on growth rate differences among the genotypes during the post-weaning period were variable and dependent on sex of the lamb (P < 0.01). A synergistic interaction between MSTN and CLPG was observed for leg muscling scores (P < 0.05) but no other measures of carcass shape were affected. One copy of MSTN had a more modest impact on fat deposition and muscle conformation than did CLPG and did not interact (all values P > 0.20). Although some non-additive interactions that vary by trait and sex were detected, in general the data are consistent with the two mutations acting on muscle growth through independent pathways.

Biofilm Formation, Antimicrobial Resistance, and Sanitizer Tolerance of Salmonella enterica Strains Isolated from Beef Trim.

In the beef industry, product contamination by Salmonella enterica is a serious public health concern, which may result in human infection and cause significant financial loss due to product recalls. Currently, the precise mechanism and pathogen source responsible for Salmonella contamination in commercial establishments are not well understood. We characterized 89 S. enterica strains isolated from beef trim with respect to their biofilm-forming ability, antimicrobial resistance, and biofilm cell survival/recovery growth after sanitizer exposure. A total of 28 Salmonella serovars was identified within these strains. The most common serovars identified were Anatum, Dublin, Montevideo, and Typhimurium, with these accounting for nearly half of the total strains. The vast majority (86%) of the strains was able to develop strong biofilms, and the biofilm-forming ability was highly strain dependent and related to cell surface expression of extracellular polymeric structures. These strains also demonstrated strong tolerance to quaternary ammonium chloride (QAC) and chlorine dioxide (ClO2), but were more sensitive to chlorine treatment. Sanitizer tolerance and bacterial postsanitization recovery growth were closely associated with strains' biofilm-forming ability. Thirty percent of the examined strains were found resistant to multiple antimicrobial agents and the resistance phenotypes were serovar associated, but not related to strains' biofilm-forming ability. Pulsed-field gel electrophoresis analysis tended to group strains by serovar rather than by biofilm-forming ability. Collectively, these data indicate that the strong biofilm formers of certain S. enterica strains/serovars possess significant potential for causing meat product contamination in meat processing environment.

STAAR: a randomised controlled trial of electronic adherence monitoring with reminder alarms and feedback to improve clinical outcomes for children with asthma.

BACKGROUND: Suboptimal adherence to inhaled steroids is common in children with asthma and is associated with poor disease control, reduced quality of life and even death. Previous studies using feedback of electronically monitored adherence data have demonstrated improved adherence, but have not demonstrated a significant impact on clinical outcomes. The aim of this study was to determine whether introduction of this approach into routine practice would result in improved clinical outcomes. METHODS: Children with asthma aged 6-16 years were randomised to the active intervention consisting of electronic adherence monitoring with daily reminder alarms together with feedback in the clinic regarding their inhaled corticosteroid (ICS) use or to the usual care arm with adherence monitoring alone. All children had poorly controlled asthma at baseline, taking ICS and long-acting ß-agonists. Subjects were seen in routine clinics every 3 months for 1 year. The primary outcome was the Asthma Control Questionnaire (ACQ) score. Secondary outcomes included adherence and markers of asthma morbidity. RESULTS: 77 of 90 children completed the study (39 interventions, 38 controls). Adherence in the intervention group was 70% vs 49% in the control group (p≤0.001). There was no significant difference in the change in ACQ, but children in the intervention group required significantly fewer courses of oral steroids (p=0.008) and fewer hospital admissions (p≤0.001). CONCLUSIONS: The results indicate that electronic adherence monitoring with feedback is likely to be of significant benefit in the routine management of poorly controlled asthmatic subjects. TRIAL REGISTRATION NUMBER: NCT02451709; pre-result.

Lessons Learned on the Presentation of Scan Data.

Technicians performed a radiological survey of a surplus metal tank to support disposition planning at an Oak Ridge, TN, site. The survey included radiation scans to identify contamination and, if identified, define the boundary and magnitude of contamination. Fixed-point 1-min measurements were also collected at randomly selected locations for comparison against the site's free release limit of 5,000 disintegrations per minute per 100 cm (dpm 100 cm) (0.83 Bq cm). Scan data were recorded using a data logger as a means to document surveyor observation-logged data captured at 1-s intervals and converted to counts per minute (cpm) by the data logger software were presented in the project report. Both the qualitative scan data (in cpm) and the quantitative direct measurements (in dpm 100 cm) were reported for completeness, so stakeholders had all available information to support disposition decisions. However, a new stakeholder-introduced to the project at the reporting phase of work-used the instrument efficiency and background data to convert the scan data from cpm to dpm 100 cm, then compared the converted results to the site limit. Many of the converted values exceeded 5,000 dpm 100 cm. This resulted in delays in tank disposition and additional project costs that could have been avoided if the proper use and interpretation of scan data and implications of radon progeny buildup on oxidized metal surfaces had been better communicated.

Biofilm formation and sanitizer resistance of Escherichia coli O157:H7 strains isolated from "high event period" meat contamination.

In the meat industry, a "high event period" (HEP) is defined as a time period during which commercial meat plants experience a higher than usual rate of Escherichia coli O157:H7 contamination. Genetic analysis indicated that within a HEP, most of the E. coli O157:H7 strains belong to a singular dominant strain type. This was in disagreement with the current beef contamination model stating that contamination occurs when incoming pathogen load on animal hides, which consists of diverse strain types of E. coli O157:H7, exceeds the intervention capacity. Thus, we hypothesize that the HEP contamination may be due to certain in-plant colonized E. coli O157:H7 strains that are better able to survive sanitization through biofilm formation. To test our hypothesis, a collection of 45 E. coli O157:H7 strains isolated from HEP beef contamination incidents and a panel of 47 E. coli O157:H7 strains of diverse genetic backgrounds were compared for biofilm formation and sanitizer resistance. Biofilm formation was tested on 96-well polystyrene plates for 1 to 6 days. Biofilm cell survival and recovery growth after sanitization were compared between the two strain collections using common sanitizers, including quaternary ammonium chloride, chlorine, and sodium chlorite. No difference in "early stage" biofilms was observed between the two strain collections after incubation at 22 to 25°C for 1 or 2 days. However, the HEP strains demonstrated significantly higher potency of "mature" biofilm formation after incubation for 4 to 6 days. Biofilms of the HEP strains also exhibited significantly stronger resistance to sanitization. These data suggest that biofilm formation and sanitization resistance could have a role in HEP beef contamination by E. coli O157:H7, which highlights the importance of proper and complete sanitization of food contact surfaces and food processing equipment in commercial meat plants.

Non-dissociative activation of chemisorbed dinitrogen on Ni{110} by co-adsorbed lithium.

Weakening the intramolecular N-N bond is essential to promote direct hydrogenation of adsorbed N2 on catalyst surfaces. The interaction of N2 with Li on Ni{110} surfaces has been investigated. We show that the N-N bond is significantly weakened with increasing Li coverage, evidenced by large redshifts in N-N stretch frequency of up to 380 cm(-1) compared to the gas phase. Some increased thermal stability of the most weakened N2,ads states is also observed. We speculate that the various observed redshifts in N-N stretch frequency are associated with an enhanced backfilling of the 2π* antibonding orbital of N2 due to both the Li-induced surface electrostatic field, and the formation of Lix(N2)y surface complexes.