Koumiss and immunity: A thorough investigation of fermentation parameters and their impact on health benefits.

The aim of this study was to determine the components and cytokine and immunoglobulin levels of koumiss during different fermentation periods, and to reveal the interrelation between these parameters. For achieving this objective, 10 samples of koumiss were prepared and randomly divided into 2 groups: the first group was sampled at 0, 1, 5, 12, and 24 h of incubation at room temperature for analysis. The second group was stored at +4°C, and samples were taken on d 5, 10, 15, and 20. The counts of Enterobacteriaceae spp., Staphylococcus, and Micrococcus spp. progressively decreased with the period of fermentation until becoming undetectable in the final samples of both groups. We fond positive or negative correlations between cytokine and immunoglobulin levels and the physicochemical and microbiological parameters in the koumiss samples in both groups. However, the levels of IFN-γ, IL-2, TNF-α, and IgG did not change significantly over time in both groups. Overall, it is clear that traditionally prepared koumiss under different fermentation times and temperatures does not show any differences in cytokine and immunoglobulin concentrations.

Microbiological and Physicochemical Evaluation of Hydroxypropyl Methylcellulose (HPMC) and Propolis Film Coatings for Cheese Preservation.

Dairy products are highly susceptible to contamination from microorganisms. This study aimed to evaluate the efficacy of hydroxypropyl methylcellulose (HPMC) and propolis film as protective coatings for cheese. For this, microbiological analyses were carried out over the cheese' ripening period, focusing on total mesophilic bacteria, yeasts and moulds, lactic acid bacteria, total coliforms, Escherichia coli, and Enterobacteriaceae. Physicochemical parameters (pH, water activity, colour, phenolic compounds content) were also evaluated. The statistical analysis (conducted using ANOVA and PERMANOVA) showed a significant interaction term between the HPMC film and propolis (factor 1) and storage days (factor 2) with regard to the dependent variables: microbiological and physicochemical parameters. A high level of microbial contamination was identified at the baseline. However, the propolis films were able to reduce the microbial count. Physicochemical parameters also varied with storage time, with no significant differences found for propolis-containing films. Overall, the addition of propolis to the film influenced the cheeses' colour and the quantification of phenolic compounds. Regarding phenolic compounds, their loss was verified during storage, and was more pronounced in films with a higher percentage of propolis. The study also showed that, of the three groups of phenolic compounds (hydroxybenzoic acids, hydroxycinnamic acids, and flavonoids), hydroxycinnamic acids showed the most significant losses. Overall, this study reveals the potential of using HPMC/propolis films as a coating for cheese in terms of microbiological control and the preservation of physicochemical properties.

Tubular Cellulose Composite as a Vehicle for the Development of Meat Products with Low Nitrite Content.

Research background: Nitrite salts are among the most used preservatives in meat products as they ensure their safe consumption. Despite their positive effects on food safety and stability, many side effects on human health have been reported, leading to the need to reduce their use. Therefore, the aim of this study is to produce veal products with low nitrite content through low diffusion of potassium nitrite and to study their microbiological characteristics. Experimental approach: Edible tubular cellulose from leaf celery was produced and KNO2 was encapsulated in this material. This was achieved in two ways: by impregnation of tubular cellulose in a KNO2 solution under stirring and using starch gel as a stabilizer. Two samples of impregnated cellulose were applied on the surface of two veal samples of which one was stored at room temperature and the other at 3 °C. Similarly, two samples of cellulose with starch gel were applied on the surface of two veal samples of which one was stored at room temperature and the other at 3 °C. The KNO2 diffusion in different depths of the meat was measured and its effect on the microbiological characteristics of the meat was evaluated. Τhe experiment was carried out in duplicate. Results and conclusions: A satisfactory percentage of about 70 % of the initially encapsulated amount of KNO2 was diffused in the meat, while the rest remained in the pores of the delignified leaf celery. The migrating amount of KNO2 proved to be effective in preserving meat, as the microbiological load decreased significantly (especially within the first 12 h, from a decrease of 0.6 log CFU/g up to 2.4 log CFU/g). Novelty and scientific contribution: The demand for meat products with low nitrite content is constantly increasing and the results of the present study are promising for the development of this technology in scale-up systems and on an industrial scale. This innovative approach could lead to products with controlled diffusion of the preservatives.

A comprehensive study on the risk factors and pathogen analysis of postoperative wound infections following caesarean section procedures.

Postoperative wound infections (PWIs), a subtype of surgical site infections, are a significant concern for patients undergoing caesarean sections (C-sections). Understanding risk factors and pathogen profiles can greatly assist in early diagnosis and effective treatment. This study aimed to identify risk factors and analyse the pathogenic landscape contributing to PWIs in C-sections. A nested case-control study was carried out, utilising stringent criteria for case selection and control matching. Diagnostic criteria for surgical site infections included both clinical and microbiological parameters. Risk variables examined included patient age, Body Mass Index, duration of surgery and several other clinical indicators. Microbiological analysis was performed using the BD Phoenix-100 Automated Bacterial Identification System. Statistical analyses were conducted using SPSS version 26.0, and risk factors were evaluated through both univariate and multivariate analyses. A total of 50 patients, aged between 20 and 45 years (mean age 26.3 ± 5.6), developed PWIs following C-sections. The study revealed a temporal distribution and various clinical indicators of PWIs, including elevated white blood cell count and C-reactive protein levels. Gram-negative bacteria were found to be more prevalent at 57.4%. Notable pathogens included Pseudomonas aeruginosa and Acinetobacter baumannii. Antimicrobial resistance patterns were also identified, highlighting the need for a targeted antibiotic approach. Increased infection risks were linked to lack of prophylactic antibiotics, absence of preoperative povidone-iodine antisepsis, operations over an hour, anaemia, amniotic fluid contamination, diabetes, GTI, premature rupture of membranes and white blood cells counts above 10 × 109 /L. The study provides critical insights into the risk factors and microbial agents contributing to PWIs following C-sections. Our findings emphasise the importance of early diagnosis through clinical and laboratory parameters, as well as the need for constant surveillance and reassessment of antibiotic stewardship programs.

Quality evaluation of nutri-premix prepared by using millets and seeds of fruits and vegetables.

The objective of the present research was intended to formulate multigrain premix powder which could be utilized for the development of nutritional rich products. The multigrain premix was prepared by blending the seeds of pumpkin, jackfruit, and mango with barley, pearl millet, finger millet, sorghum, and other ingredients such as cardamom, and sugar. Before optimizing the composition of premix flour, around 8 combinations of each flour and seed powders were made to obtain the preeminent quality premix with high nutritional value. The formulation of flour was optimized on the basis of sensory analysis done by using 9-hedonic scale. The formulated multigrain premix was analysed for its nutritional and sensorial characteristics. Multigrain premix resulted in protein content of 5.35 g, carbohydrate 80.25 g, fat 6.88 g, ash 3.87 g, dietary fibres 8.67 g, calcium 73.25 mg, and iron 2.94 mg per 100 g of the mixture and many more minerals were also estimated in the given premix. Total energy was noted as 404.32 kcal. The GC-MS analysis was also performed to identify the composition of fat in terms of their saturation. Moreover, the shelf life study of multigrain premix was carried out for a period of 45 days at a temperature and relative humidity of 25 °C and 91% respectively. The overall quality of the multigrain premix was accepted in term of overall acceptability. The optimized premix was also taken for its microbiological analysis, and sensorial quality attributes to understand the shelf life study of the product when stored for longer period of time.

Review on development of assigned value microbiological reference materials used in food testing.

Evolving testing methods in food Microbiology have resulted in the need for different types of microbiological reference materials. Based on the research articles available in this area, it is evident that development has been quite substantial in chemical testing compared to Microbiology. The primary reason could be the ease of spiking, and recovery in chemical RM as compared to microbiological RM. A significant challenge faced in recovery and stability during the development of quantitative microbiological RM depends on temperature, type of microbiological media used, method of analysis including reconstitution method, interference due to antimicrobial agents in food matrices, and competitor microorganisms present in higher numbers then the target microorganisms. Most of the research papers published on microbiological reference materials are contributed by developed economies were in the information related to complex food matrices are limited. Further analysis of different International Depository Agencies under the Budapest treaty indicates that there are only three institutes based in Europe providing quantitative or assigned value RM. This, in turn, highlights the scarcity in the availability of quantitative RM in Microbiology. This article provides a global overview of the availability of microbiological RM, microbial preservation techniques, protective agents, and elaboration on developing different formats of microbiological RM used in food testing.

Microbial Acoustical Analyzer for Antibiotic Indication.

In this study, a compact acoustic analyzer for express analysis of antibiotics based on a piezoelectric resonator with a lateral electric field and combined with a computer was developed. The possibility of determining chloramphenicol in aqueous solutions in the concentration range of 0.5-15 µg/mL was shown. Bacterial cells that are sensitive to this antibiotic were used as a sensory element. The change in the electrical impedance modulus of the resonator upon addition of the antibiotic to the cell suspension served as an analytical signal. The analysis time did not exceed 4 min. The correlation of the experimental results of an acoustic sensor with the results obtained using the light phase-contrast microscopy and standard microbiological analysis was established. The compact biological analyzer demonstrated stability, reproducibility, and repeatability of results.

The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties.

The aim of the study was to evaluate the influence of refined fish oil additives in liquid and microencapsulated forms, packing method (VP-vacuum packing, MAP-modified atmosphere packing) and storage time (1, 7, 14, 21 days) on selected physicochemical, microbiological and sensory characteristics of minced poultry sausage. Principle component analysis (PCA) showed that the fish oil additive, packing method and storage time significantly influenced some of the physicochemical characteristics of the sausages. The pH value was negatively correlated with the type of sample and packing method. The water activity decreased along with the storage time. The sausages with microcapsules had distinguishable hardness, gumminess and chewiness than the other samples. This tendency increased in the subsequent storage periods. The packing method and storage time of the samples had a statistically significant influence on the growth of the total colony count and count of lactic acid bacteria (p < 0.05). The most aerobic bacteria were found in the control sample, and the least in the sample with microcapsules, regardless of the packing method. The use of MAP and the addition of microcapsules resulted in the lowest microbiological contamination of the sausages. The sensory analysis made by a trained panel did not show any significant differences between the samples. After 21-day storage of the sausages there was a slight decrease in some of the sensory parameters, e.g., color, smell, taste. The liquid oil and microencapsulated oil additives in the meat filling did not negatively affect the taste or any physicochemical characteristics of the meat products. From the microbiological perspective, there were better effects from the MAP method.

Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics.

BACKGROUND: In Southern European countries, whey cheeses are normally produced with ovine or caprine whey. Cow's cheese whey can also be used, although the whey cheese yield is low (2-3%, w/v) which discourages its use. In the present study, bovine cheese whey was concentrated by ultrafiltration for the production of four types of whey cheeses (Requeijão): conventional, without any addition (WC); with 10% (w/w) addition of cream (WCC); with cream fermented with Kefir culture (WCCK); and with cream fermented with Bifidobacterium sp. culture (WCCBB12). RESULTS: Whey cheeses with cream presented lower protein content (330-360 g kg-1 , dry basis) and higher levels of total solids (220-250 g kg-1 ) and fat (300-330 g kg-1 , dry basis) than WC. C16:0 and C18:1 were the most abundant fatty acids present, with 31% and 38%, respectively. The small differences found concerning instrumental determination of colour and texture were not perceived by panelists. However, the presence of Kefir and probiotics decreased the elastic modulus (G') of the samples, as well as their viscosity. Fermentation with Kefir presented the highest counts of lactic acid bacteria (7 logUFC g-1 ). However, after 14 days of refrigerated storage, the counts of yeasts and moulds reached 6 logUFC g-1 in all products, indicating the need for appropriate packaging solutions. CONCLUSION: Ultrafiltration of bovine whey allows for the efficient production of bovine whey cheeses. The addition of cream fermented with Kefir or BB12 appears to be an efficient methodology to incorporate Kefir or probiotic bacteria in Requeijão, improving its nutritional and sensory characteristics, alongside the potential for the extension of its shelf-life. © 2020 Society of Chemical Industry.

Dcf1 deletion presents alterations in gut microbiota of mice similar to Parkinson's disease.

The gut-brain communication is increasingly being recognized as a profound effector on Parkinson's disease (PD). Gut microbiota changes have become the focus of attention. However, the mechanism leading to changes in the gut microbiota is not clear. In the present study, we found that knockout of Dcf1 (Dcf1-/-) caused changes in the gut microbiota in mice. Results indicated that the increased Proteobacteria (phylum-level) and decreased Prevotellaceae (family-level) in the microbiota composition of Dcf1-/- (KO) mice, which is consistent with the situation of PD patients. On species-level, Prevotellaceae_UCG-001 and Helicobacter_ganmani were significantly different between KO and WT mice, suggesting glycolipid metabolism disorders and inflammatory lesions in KO mice. In the behavior of Y-maze and Open field test, KO mice showed typical PD symptoms such as memory deficits, slowness of movement and anxiety. Further Nissl staining of brain tissue sections confirmed that the deletion of Dcf1 caused damage to amygdala neurons. These results provide a new mechanism for understanding gut microbiota changes, and provide a new basis for PD treatment from a new perspective of Gut-brain axis.

Microbiological quality of water sources in the West region of Cameroon: quantitative detection of total coliforms using Micro Biological Survey method.

BACKGROUND: Adequate supply of safe drinking-water remains a critical issue in most developing countries. The whole western region of Cameroon doesn't have a sustainable continuous water supply system, which leads most people to use potentially contaminated water sources to meet their daily water needs. Previous, studies carried out in similar areas of Cameroon have highlighted the poor bacteriological quality of water sources used as drinking-water by the local populations. METHODS: This study used the Micro Biological Survey method, a rapid colorimetric test for the quantitative detection of Coliforms in water samples. 22 water sources (12 improved and 10 unimproved) were identified; 1 water sample of 50 ml was collected in sterile plastic tubes, immediately kept in a refrigerator box and transported to the laboratory for analysis. 1 ml of each sample was inoculated in the Coliforms Micro Biological Survey (Coli MBS) vials initially rehydrated with 10 ml of sterile distilled water. The Coli MBS vials were closed, shaken for about 30 s for homogenization and then incubated at 37 °C. From the initial red color of the Coli MBS vials, changes in color of the reaction vials were monitored at three different time intervals (12 h, 19 h and 24 h), corresponding to three levels of contamination. RESULTS: The average distance (8.7 m) of the latrines from the nearest water source was less than the minimal recommended distance (15 m) to ovoid external contamination. The pH of water samples ranged from 5.5 to 8.3 and the maximum temperature found (26 °C) was almost at level favorable to outbreaks of waterborne diseases such as cholera. The presence of Total Coliforms was detected in 90.91% of the samples. 40% of samples were positive 12 h after the analysis beginning. High level of contamination was observed in unimproved water sources, 50% after 12 h corresponding to Total Coliforms concentration of 10 < x < 103 CFU/ml and the other samples after 19 h (Total Coliforms concentration: 1 < x < 10 CFU/ml). CONCLUSION: This study revealed the poor microbiological quality of water used by local populations of our study sites. There is need to conduct further qualitative microbiology studies to isolate potential germs involved in outcome of diarrheal diseases.

[Microbiological safety of food: development of normative and methodical base].

The main results and prospects of fundamental and applied hygienic research of the laboratory of biosafety and nutrimicrobiome analysis of the Federal Research Centre of Nutrition, Biotechnology and Food Safety (hereinafter - the Institute of Nutrition) in the direction of developing a regulatory and methodological framework for assessing the microbiological safety of food are reviewed. The formation of microbiological regulation as a scientific analytical and administrative managerial process in the former USSR and the Russian Federation is considered in the context of historical data, including personal contribution of the scientists of the Institute of Nutrition and other specialists. The basic principles of regulation are emphasized: the scientific validity of the established criteria and requirements, the feasibility, technological attainability, differentiation according to the degree of danger to the health of consumers, preventive nature. The resource of the national normative and methodological base in the field of microbiological food safety at the turn of the century is characterized, the features of the introduction of the microbiological risk assessment (MRA) methodology in the substantiation of Russian norms and measures for the prevention of food infections are described. The information is given on the developed guidance documents on MRA and on the examples of norms adopted on its basis. The article covers the issues of reglamentation the requirements for food safety and reducing the spread of new pathogens Stx-Escherichia coli, Listeria monocytogenes, Enterobacter sakazakii, Campylobacter spp. in the food chain based on risk-oriented approaches. The necessity of taking specific measures for the prevention of cross-contamination in the poultry processing industry is substantiated, taking into account the evidence of the high adaptability of C. jejuni isolated from domestic raw poultry. In the sanitarian-mycological aspect, the monitoring perspective of mould fungi, taking into account their chemotypes, in cereals and non-grain plant products is shown to predict the risk of mycotoxin accumulation and take timely measures. The need to assess the impact on the population, taking into account the characteristics of consumption in the country, as well as the development of criteria for indirect risk of residues are argued for regulation of the antibiotics in food. In light of the challenges in the field of agro- and food technologies to public health at the present stage, contributing to the acceleration of microbial evolution and the emergence of new risks in food, the priority tasks of improving the regulatory and methodological base for assessing microbiological safety have been identified, with an emphasis on the introduction into the process of substantiating the norms of innovative OMICs-technologies based on the achievements of genomics, transcriptomics, proteomics, metabolomics, bioinformatics.

Is there concordance between bone and tendon cultures in patients with foot tissue loss?

BACKGROUND: Deep infections of the extremities are a challenge that threaten limb salvage. OBJECTIVES: To investigate whether the results of bone and deep tissue cultures from patients with trophic limb ulcers coincide. METHODS: A retrospective study was conducted with data from 54 patients with deep trophic limb ulcers admitted to the Complexo Hospitalar Universitário Professor Edgard Santos, Salvador (BA), Brazil. The study analyzed all patients for whom cultures of material from foot wounds in patients with tissue loss had been performed using two specimen types: bone and fragments of deep tendon. The study analyzed concordance between the two sample types and total number of microorganisms and numbers of microorganisms by Gram staining in both samples. RESULTS: The mean age of the 54 patients in the sample was 63.6 years, 80% had PAOD, 70% were diabetic, and 72% were hypertensive. Analysis of the cultures showed that 28 (52%) pairs of samples from the 54 patients exhibited complete concordance, with the same microorganisms grown from fragments of deep tendon and bone. There was partial disagreement in 13 samples (24%) and total disagreement in 13 (24%). On average, 1.62 microorganisms were isolated from deep tendon fragments and 1.72 were isolated from bone samples. Analyzing Gram-positive microorganisms separately, the mean number of species grown was 0.48 for tendon cultures and 0.44 for bone cultures. In contrast, the mean number of Gram-negative microorganisms isolated was 1.14 for tendon samples and 1.27 for bone samples. CONCLUSIONS: Around half of the patients with foot tissue loss had bone and tendon cultures that coincided exactly.

Microbiological analysis and the outcomes of periodontal treatment with or without adjunctive systemic antibiotics-a retrospective study.

OBJECTIVES: The purpose of this retrospective study was to assess the impact of microbiological diagnostics on the outcomes of periodontal treatment with or without adjunctive use of systemic antibiotics. MATERIALS AND METHODS: Patient files were screened for microbiological analysis before (T1) and after non-surgical periodontal therapy (T2). Medical history, diagnosis, clinical data, and results of the microbiological analysis were extracted from the patient's file. After descriptive statistics, logistic regression analysis was performed to model the presence of 90 and 50% reductions of numbers of sites with probing depths (PD) of ≥ 5 mm at T2 (90%-PD5 and 50%-PD5), respectively, against the presence of bacterial species, clinical diagnosis, and adjunctive use of systemic antibiotics. RESULTS: Eighteen patients diagnosed with aggressive periodontitis (AP, 17 with adjunctive antibiotics) and 84 with chronic periodontitis (CP, 31 with adjunctive antibiotics) were included in the analysis. Logistic modeling of bacteria at T1 to 90%-PD5 failed to show any statistical significance. Using 50%-PD5, presence of all Porphyromonas gingivalis, Tannerella forsythia, and Treponema denticola and in particular of T. denticola at T1 was associated with good response to therapy. Modeling of bacterial presence to 90-%PD5 and to 50-%PD5 at T2 found an association with absence of T. forsythia (90-%PD5 and 50-%PD5) and of T. denticola and Campylobacter rectus (50%-PD5). Modeling bacteria at T1, antibiotic group and oral hygiene at T2 on 50%-PD5 revealed odds ratio (OR) of the adjunctive antibiotic group between 2.70 and 52.4, of the oral hygiene between 3.27 and 4.11, and of the bacteria at T1 up to 28.6 (Porphyromonas gingivalis, T. forsythia, or T. denticola). CONCLUSION: Microbiological analysis of the most important species associated with periodontal diseases appears to support a clinically based decision for the adjunctive use of systemic antibiotics. CLINICAL RELEVANCE: The present findings appear to support the use microbiological testing to strengthen the clinical decision making process for either using or not using systemic antibiotics in conjunction with non-surgical periodontal therapy.

Development of lotus root fermented sugar syrup as a functional food supplement/condiment and evaluation of its physicochemical, nutritional and microbiological properties.

Lotus (Nelumbo nucifera) root has been used as an edible vegetable in East Asia for thousands of years. The present research was aimed to explore the physicochemical, nutritional and microbiological safety of lotus root fermented sugar syrup as a fermented food supplement or condiment for human health benefits. In this study, the physicochemical, nutritional and microbiological safety properties of lotus root syrup fermented with 57° Brix brown sugar at different time periods until 6 months (180 days) was investigated. There was a significant improvement as compared to 57° Brix brown sugar broth (as a control) in the total acceptability and physicochemical properties of lotus root sugar syrup samples such as pH and color improvement. The red color values of 180 days lotus root fermented sugar syrup samples were significantly enhanced (6.85 ± 0.58) when compared with the control (0.20 ± 0.15). In addition, the total protein content was increased from 8.27 ± 0.86 to 392.33 ± 7.19 µg/mL, along with the increase in fermentation time reaching to the level of consumption acceptability. All the lotus root fermented sugar syrup samples were subjected to microbiological analysis. It was found that the coliform, Bacillus cereus, Escherichia coli, Salmonella and Staphylococcus aureus counts were not detected in majority of the samples, confirming the high degree of hygiene processing of lotus root fermented sugar syrup samples for its use as a food supplement or condiment.

Changes in microbial composition and the prevalence of foodborne pathogens in crab marinated in soy sauce produced by six manufacturing plants.

BACKGROUND: The present study examined the changes in microbiological composition during the production process of crab marinated in soy sauce, potential microbial hazards, potential contamination routes and effective critical control points. Crab and soy sauce samples were obtained from six different manufacturing plants at different stages, and their microbiological content was comprehensively assessed by quantitative and qualitative analyses. RESULTS: The results revealed the following: (1) the final products contained 4.0 log colony-forming units (CFU) g-1 aerobic plate counts (APCs) and 1.1 log CFU g-1 coliforms, which may have been introduced from the raw materials (the level of APCs in raw crab and soy sauce mixed with other ingredients was 3.8 log CFU g-1 and 4.0 log CFU mL-1 respectively); (2) marination of crab in soy sauce may allow cross-contamination by coliforms; (3) only Bacillus cereus and Staphylococcus aureus were qualitatively detected in samples at different stages of manufacture (detection rate of 28 and 5.6% respectively), and these bacteria may impact the microbiological quality and safety of crab marinated in soy sauce; and (4) bacterial counts were either maintained or increased during the manufacturing process (suggesting that no particular step can be targeted to reduce bacterial counts). CONCLUSION: Proper management of raw materials and the marination process are effective critical control points, and alternative interventions may be needed to control bacterial quantity. The results provide important basic information about the production of crab marinated in soy sauce and may facilitate effective implementation of sanitary management practices in related industries and research fields. © 2016 Society of Chemical Industry.

Postoperative infectious complications in patients undergoing holmium laser enucleation of the prostate: Risk factors and microbiological analysis.

OBJECTIVES: To examine the incidence of postoperative bacteriuria and febrile complications, and to investigate bacterial strains in the urine of patients undergoing holmium laser enucleation of the prostate. METHODS: We retrospectively analyzed 190 evaluable patients treated with holmium laser enucleation of the prostate at the Gifu University Hospital, Gifu, Japan, between September 2005 and May 2014. All patients presented with lower urinary tract symptoms as a result of benign prostatic hyperplasia. We also evaluated the causative bacteria and compared the findings with the results of preoperative urine cultures. We analyzed the relationship between the emergence of postoperative febrile complications, antibiotic prophylaxis, patient background and surgical procedure. RESULTS: The frequency of bacterial isolation in preoperative and postoperative urine cultures was 41% and 23%, respectively. Preoperatively, Enterococcus faecalis was the most frequently cultured bacteria, second was methicillin-resistant Staphylococcus epidermidis, and third was Escherichia coli. Postoperatively, Enterococcus faecalis was still the most frequently cultured bacteria, whereas the second was Escherichia coli. Risk factors for postoperative bacteriuria were evaluated. Multivariate analysis showed that the rate of postoperative bacteriuria in patients who had taken dutasteride preoperatively was significantly lower than that in the other patients. Risk factors for febrile complications could not be identified. CONCLUSIONS: The use of perioperative prophylactic antibacterial agents for holmium laser enucleation of the prostate keeps the rate of postoperative infectious complications low. Dutasteride treatment administered before surgery might reduce the risk of postoperative bacteriuria.

Microbiological and chemical safety concerns regarding frozen fillets obtained from Pangasius sutchi and Nile tilapia exported to European countries.

BACKGROUND: Microbiological and chemical safety concerns regarding frozen fillets from pangasius catfish (Pangasius hypophthalmus) exported to Poland, Germany and Ukraine and Nile tilapia (Oreochromis niloticus) exported to Poland and Germany were investigated by analyzing heavy metal residues, microbiological hazards, biogenic amines, and thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) content. RESULTS: The heavy metal residues from all studied samples were far lower than the limits established by authorities. The most abundant biogenic amine found was histamine, with a maximum content of 9.6 mg 100 g(-1) , found in pangasius exported to Poland. The total viable counts were from 2.8 log cfu g(-1) in pangasius exported to Ukraine to 4.3 log cfu g(-1) in pangasius exported to Germany. Vibrio spp. were present in 70-80% of all studied pangasius groups, whereas there no Vibrio spp. were found in the studied tilapia samples. 30% of Pangasius fillets exported to Poland were contaminated with coagulase-positive staphylococci. No E. coli was found in any of the studied samples. Although the results of TBA analysis differed significantly between studied groups, the malonic aldehyde content in all studied groups was still very low. The TVB-N content in frozen fillets from pangasius was significantly lower than in frozen tilapia fillets. CONCLUSIONS: We reported that pangasius catfish frozen fillets were widely contaminated with Vibrio spp., which could prove hazardous for the final consumer if the fish is eaten raw or undercooked. The rest of the analysis showed no other reason for concern associated with Nile tilapia and Pangasius catfish frozen fillet consumption.

Tap water versus sterile saline solution in the colonisation of skin wounds.

Irrigating wounds with tap water does not increase colonisation, but controlled studies are required for further evidence. Microbial colonisation was assessed in skin wounds, before and after irrigation with tap water, and was compared with irrigation using 0·9% sodium chloride sterile solution. The study included 120 subjects with chronic, traumatic, vascular, pressure or neuropathic wounds. A total of 60 wounds were randomly assigned to be irrigated with tap water (tap water group) and another 60 to be irrigated with 0·9% sodium chloride sterile solution (saline group), at a pressure of 0·46-0·54 PSI. Samples were collected from the centre of each wound using Levine's technique, before and after irrigation, and cultivated in thioglycollate, hypertonic mannitol agar, eosin methylene blue (EMB) agar, blood agar and Sabouraud agar at 37°C for 72 hours. There was concordance (kappa test) and discordance (McNemar test) regarding the count of positive and/or negative samples before and after irrigation in each group. The proportion of reduction of positive samples was similar for both groups in all cultures. Colony-forming unit count before and after irrigation was similar in both groups and in all cultures, except for the culture in hypertonic mannitol agar from the tap water group, for which the count was lower after irrigation (Wilcoxon z = 2·05, P = 0·041). It is concluded that skin wound irrigation with tap water leads to further reduction of Gram-positive bacteria compared with 0·9% sodium chloride sterile solution, with no difference in colonisation of haemolytic bacteria, Gram-negative bacteria and fungi.

Neuro-fuzzy modeling to predict physicochemical and microbiological parameters of partially dried cherry tomato during storage: effects on water activity, temperature and storage time.

In the study, osmotically dehydrated cherry tomatoes were partially dried to water activity between 0.746 and 0.868, vacuum-packed and stored at 4-30 °C for 60 days. Adaptive neuro-fuzzy inference system (ANFIS) was utilized to predict the physicochemical and microbiological parameters of these partially dried cherry tomatoes during storage. Satisfactory accuracies were obtained when ANFIS was used to predict the lycopene and total phenolic contents, color and microbial contamination. The coefficients of determination for all the ANFIS models were higher than 0.86 and showed better performance for prediction compared with models developed by response surface methodology. Through ANFIS modeling, the effects of storage conditions on the properties of partially dried cherry tomatoes were visualized. Generally, contents of lycopene and total phenolics decreased with the increase in water activity, temperature and storage time, while aerobic plate count and number of yeasts and molds increased at high water activities and temperatures. Overall, ANFIS approach can be used as an effective tool to study the quality decrease and microbial pollution of partially dried cherry tomatoes during storage, as well as identify the suitable preservation conditions.