The impact of sample storage on molecular-based detection of Mycoplasma genitalium.

AIMS: Mycoplasma genitalium causes a common, sexually transmitted bacterial infection. This study assessed the detection of M. genitalium in stored urine samples to understand the impact of sample storage on M. genitalium detection. METHODS: Aliquots of M. genitalium-positive urine (n = 20 patients) were stored at either room temperature (22°C) or 4°C, without a preservative. At weekly intervals, samples were tested using the commercial test ResistancePlus MG® (SpeeDx® , Australia). We report the analysis at 1 week, an acceptable collection-to-test turnaround time, with further analysis over 5 weeks to illustrate degradation trends. RESULTS: After storing at 4°C, the proportion of specimens that remained positive for M. genitalium was 100% after 1 week and 95% after 4 weeks. Storage at 22°C led to more rapid decline in detection in the first 4 weeks, with 95% detected after 1 week and 85% at 2 weeks onwards. At 5 weeks, samples stored at both temperatures had an 85% M. genitalium detection rate, with increase in crossing points (Cq) of 0·72 (95% confidence interval (CI) 0·01-1·43; P-trend = 0·027) at 4°C, and 1·75 ((95% CI 0·79-2·71), P-trend <0·001) at 22°C. CONCLUSIONS: Urine samples stored without preservative, and unfrozen, retained high M. genitalium detection levels over the short term (up to 5 weeks). To minimize degradation, storing at 4°C is recommended. SIGNIFICANCE AND IMPACT OF THE STUDY: There is little known about the stability of clinical samples for M. genitalium detection. This study found that a high proportion (85-100%) of samples are still suitable for M. genitalium detection after storage for up to 5 weeks.

Identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of grilled lamb Longissimus lumborum.

In this study, important eating quality attributes that influence consumer liking for grilled lamb loin have been identified using preference mapping techniques. The eating quality attributes identified as driving the consumer liking of lamb loin steaks were "tenderness", "sweet flavour", "meaty aftertaste", "roast lamb flavour" and "roast lamb aftertaste". In contrast, the texture attribute "rubbery" and the flavour attributes "bitter flavour" and "bitter aftertaste" had a negative influence on consumer perceptions. Associations were observed between eating quality and a number of instrumental and chemical measurements. Warner Bratzler Shear Force showed an association with "rubbery" texture and a negative association with "tenderness" and consumer liking scores. The compounds, glucose, glucose-6-phosphate, inosine, inosine monophosphate and adenosine monophosphate were associated with the attributes, "sweet flavour","meaty aftertaste", "roast lamb flavour", "roast lamb aftertaste" and with consumer scores for liking of lamb which is probably caused by the role some of these compounds play as precursors of flavour and as taste compounds.

The influence of body condition on the fasting energy metabolism of nonpregnant, nonlactating dairy cows.

The objective of this experiment was to investigate the effect of cow body condition score on fasting heat production. Twelve nonpregnant, nonlactating Holstein-Friesian cows were selected from within the dairy herd at the Agricultural Research Institute of Northern Ireland. Six of these animals (group A) had condition scores > or = 4.5, and the remainder (group B) had condition scores <2. All cows were offered dried grass pellets at estimated maintenance energy level (0.58 MJ of metabolizable energy/kg(0.75)) for a minimum of 21 d. The diet also supplied 2.5 times the metabolizable protein requirement for maintenance. Following this, each cow underwent a 5-d fast in open circuit respiration calorimeters during which fasting heat production (FHP) was measured. On completion of measurement, group A was fed to reduce condition score (CS) below 2, while group B was fed to raise each individual condition score above 4.5. When the appropriate condition scores were achieved, dried grass pellets were again offered at maintenance for a minimum of 21 d, and fasting heat production was measured. It was observed that fasting heat production (MJ/kg(0.75)) was significantly higher for cows with low body condition (<2; ultrasonic fat depth < or = 2.9 mm) compared with cows displaying high body condition (> or = 4.5; ultrasonic fat depth > or = 8.2 mm). A linear relationship between condition score and fasting heat production (MJ/kg(0.75)) was defined by regression analysis as; FHP (MJ/kg(0.75)) = 0.501(SE 0.0121) - 0.030CS (SE 0.0035).