Vaccination status and perception of influenza vaccination in the Polish population.

Influenza is still considered to be the most dangerous infectious disease of the twenty-first century. Outbreaks of influenza occur worldwide and affect all ages. The disease is severe, often with threatening complications and can lead to death, albeit many people have it in disregard. One of the main ways of preventing the disease is vaccination. The most effective method of prevention against influenza illness and its complications are annual vaccinations. Vaccinations, although recommended by the Ministry of Health in Poland, are not subject to refund. This paper presents the results of research conducted with the use of an anonymous questionnaire containing 18 questions to be completed by parents of school children, students of technical and medical universities, patients, medical staff, and people over 65 years of age. The study was conducted in the season of 2012/2013 in Poland. The survey involved 1,203 people in various age groups with different educational background. The analysis of the study shows that respondents very rarely use this form of prevention. Even if the vaccination were refunded, the percentage of people vaccinated against influenza would not increase significantly. Among the respondents, those who are in favor of influenza vaccination are in the minority.

Enzymatically interesterified fats based on mutton tallow and walnut oil suitable for cosmetic emulsions.

OBJECTIVE: Formation of emulsion systems based on interesterified fats was the objective of the study. Enzymatic interesterification was carried out between enzymatic mutton tallow and walnut oil in the proportions 2 : 3 (w/w) to produce fats not available in nature. At the beginning of the interesterification process, the balance between the interesterification and fat hydrolysis was intentionally disturbed by adding more water to the catalyst (Lipozyme IR MR) of the reaction to produce more of the polar fraction monoacylglycerols [MAGs] and diacylglycerols [DAGs]. To obtain a greater quantity of MAGs and DAGs in the reaction environment via hydrolysis, water was added (11, 13, 14, 16 w-%) to the enzymatic preparation. The obtained fats were used to form emulsions. METHODS: The emulsions were evaluated with respect to sensory and skin moisturizing properties by 83 respondents. Determination of emulsion stability using temperature and centrifugal tests was carried out. Morphology and the type of emulsions were determined. RESULTS: The respondents described the skin to which the emulsions in testing were applied as smooth, pleasant to touch and adequately moisturized. CONCLUSIONS: The work has demonstrated that interesterification of a mutton tallow and walnut oil blend resulted in new fats with very interesting characteristics of triacylglycerols that are not present in the environment. The results of the present work indicate the possibility of application of fats with the largest quantity of MAGs and DAGs as a fat base of emulsions in the cosmetic industries. The hypothesis assumed in this work of producing additional quantities of MAGs and DAGs (in the process of enzymatic interesterification) responsible for the stability of the system was confirmed. It should be pointed out that the emulsions based on interesterified fats exhibited a greater level of moisturization of the skin than the emulsions containing non-interesterified fat. Also, in the respondents' opinion, the emulsion containing fat, which was modified during enzymatic interesterification when 13% of water was added to the enzymatic preparation, exhibited the best sensory profile.

[Survival of Bacillus anthracis spores in various tannery baths]. / Przezywalnosc przetrwalników laseczek waglika w poszczególnych kapielach garbarskich.

The influence of tannery baths: liming, deliming, bating, pickling, tanning, retannage on the survival and on the germination dynamism of B. anthracis spores (Sterne strain) was investigated. The periods and the conditions of this influence were established according to technological process of cow hide tannage. Practically after every bath some part of the spores remained vital. The most effective killing of spores occurred after pickling, liming and deliming. Inversely, the most viable spores remained after bating and retannage process. The lack of correlation that was observed between survival and germination of spores after retannage bath can be explained by different mechanism of spores germination inhibition and their killing.

[The effect of tannery waste products on viability of selected bacteria from activated sludge]. / Wplyw scieków garbarskich na zywotnosc wybranych bakterii osadu czynnego.

In this study we have investigated the influence of sludge on the activity of bacteria strains: Acinetobacter baumannii, Aeromonas hydrophila and Pseudomonas cepacia. To our studies we have taken waste materials used in the chromium compound leather tanning process as well as materials from leather fat and waste materials, in general. It was confirmed that 1:20 dilution of chromium tanning leather waste, retanage and leather fat allowed the survivability of bacteria in all three strains. Through our research we were able to establish that general sewage with a decreased level of chromium practically did not effect the survivability of bacteria in a sewage environment. Both types of waste, city sewage as well as leather waste, were shown not to facilitate bacterial growth. If chromium waste flow into city sewage without treatment, bacteria can only survive at a dilution level of 1:20, which will not affect the survivability of bacteria used in biological waste treatment.

[The effect of selected tannery chemical compounds on selected bacteria of activated sludge]. / Wplyw wybranych srodków chemicznych stosowanych w garbarstwie na niektóre bakterie wchodzace w sklad osadu czynnego.

Influence of tannery chemical compounds on the selected bacteria of the activated sludge was investigated. The chromium compounds must be diluted to 1:15-1:20 to loss its activity on the bacteria. Other compounds like: natrium chloratum, natrium formate and greased oils have any influence on the growth of the selected bacteria.