Antimicrobial resistance of Pseudomonas aeruginosa isolated from patients with pneumonia during the COVID-19 pandemic and pre-pandemic periods in Northeast Brazil.

Healthcare-related infections caused by resistant microorganisms are a severe public health problem and are becoming increasingly prevalent in the hospital environment, especially Pseudomonas aeruginosa. This work aimed to evaluate the resistance profile of Pseudomonas aeruginosa to antimicrobials before the COVID-19 pandemic and during the pandemic period. Bacteria strains were obtained from tracheal aspiration, sputum, and bronchoalveolar lavage for diagnosis and phenotypic characterization. Matrix assisted laser-desorption ionization-time of flight mass spectrometry (MALD-TOF MS) was used to identify strains. Automated Phoenix and VITEK® 2 Compact system and the disc diffusion method were performed to determine the antimicrobial susceptibility profile. A total of 41,000 medical reports from adult patients with pneumonia were analyzed. Of these, 951 patients were positive for P. aeruginosa, of which 373 were related to the pre-pandemic period and 578 to the pandemic period. Older men (≥60 years) were more prevalent in both periods. P. aeruginosa strains were resistant to imipenem in both periods: 38.8 and 42.5%, respectively, followed by meropenem (34.2 and 39.2%), ciprofloxacin (33.6 and 36.7%), and levofloxacin (34.9 and 43.5%). Intensive care units had the highest percentage of affected patients (62 and 65%) compared with other sectors, with a prevalence of 71% in the public network before COVID-19 and 59% during the pandemic. Our data showed a prevalence of P. aeruginosa in elderly patients in both the pre-pandemic and pandemic periods. In addition, an increase in P. aeruginosa resistance to beta-lactams, quinolones, carbapenems, and cephalosporins was observed during the COVID-19 pandemic compared with the period before the pandemic, especially in ICUs.

Antimicrobial resistance of Pseudomonas aeruginosa isolated from patients with pneumonia during the COVID-19 pandemic and pre-pandemic periods in Northeast Brazil

Healthcare-related infections caused by resistant microorganisms are a severe public health problem and are becoming increasingly prevalent in the hospital environment, especially Pseudomonas aeruginosa. This work aimed to evaluate the resistance profile of Pseudomonas aeruginosa to antimicrobials before the COVID-19 pandemic and during the pandemic period. Bacteria strains were obtained from tracheal aspiration, sputum, and bronchoalveolar lavage for diagnosis and phenotypic characterization. Matrix assisted laser-desorption ionization-time of flight mass spectrometry (MALD-TOF MS) was used to identify strains. Automated Phoenix and VITEK® 2 Compact system and the disc diffusion method were performed to determine the antimicrobial susceptibility profile. A total of 41,000 medical reports from adult patients with pneumonia were analyzed. Of these, 951 patients were positive for P. aeruginosa, of which 373 were related to the pre-pandemic period and 578 to the pandemic period. Older men (≥60 years) were more prevalent in both periods. P. aeruginosa strains were resistant to imipenem in both periods: 38.8 and 42.5%, respectively, followed by meropenem (34.2 and 39.2%), ciprofloxacin (33.6 and 36.7%), and levofloxacin (34.9 and 43.5%). Intensive care units had the highest percentage of affected patients (62 and 65%) compared with other sectors, with a prevalence of 71% in the public network before COVID-19 and 59% during the pandemic. Our data showed a prevalence of P. aeruginosa in elderly patients in both the pre-pandemic and pandemic periods. In addition, an increase in P. aeruginosa resistance to beta-lactams, quinolones, carbapenems, and cephalosporins was observed during the COVID-19 pandemic compared with the period before the pandemic, especially in ICUs.

Staphylococcus aureus and Staphylococcus epidermidis infections on implants.

Infections are one of the main reasons for removal of implants from patients, and usually need difficult and expensive treatments. Staphylococcus aureus and Staphylococcus epidermidis are the most frequently detected pathogens. We reviewed the epidemiology and pathogenesis of implant-related infections. Relevant studies were identified by electronic searching of the following databases: PubMed, ScienceDirect, Academic Google, and CAPES Journal Portal. This review reports epidemiological studies of implant infections caused by S. aureus and S. epidermidis. We discuss some methodologies used in the search for new compounds with antibiofilm activity and the main strategies for biomaterial surface modifications to avoid bacterial plaque formation and consequent infection. S. aureus and S. epidermidis are frequently involved in infections in catheters and orthopaedic/breast implants. Different methodologies have been used to test the potential antibiofilm properties of compounds; for example, crystal violet dye is widely used for in-vitro biofilm quantification due to its low cost and good reproducibility. Changes in the surface biomaterials are necessary to prevent biofilm formation. Some studies have investigated the immobilization of antibiotics on the surfaces of materials used in implants. Other approaches have been used as a way to avoid the spread of bacterial resistance to antimicrobials, such as the functionalization of these surfaces with silver and natural compounds, as well as the electrical treatment of these substrates.

A spreadsheet for calculation of ingredients for standardization of requeijão cremoso / Planilha eletrônica para cálculos de ingredientes visando à padronização de requeijão cremoso

The standardization of requeijão cheese quality characteristics is a processing stage which is directly influenced by the chemical composition of the raw material. Fat and water concentrations are the main factors that cause variation in quality properties of the requeijão and, when not thoroughly controlled, may cause a lack in standardization of the food. Calculations of ingredients for effective standardization must be made in relation to the final product through of iterative calculations, which makes the manual process unfeasible. Thus, the objective of the present study was to develop a spreadsheet for ingredient calculation, with restrictions being the different concentrations of fat and water in order to standardize the final products. The spreadsheet was developed using the Excel 2007® Solver function, with just four input data: quantity of mass, water and fat content of the mass and fat content of the cream. The optimal solution was that which maximizes the amount of final product while meeting the stipulated constraints of fat and water. Results obtained with the spreadsheet were validated by processing the requeijão cheeses and comparison of the theoretical and practical parameters using the t-test. There was no significant difference between fat and water contents (p>0.10) estimated and verified in practice. Therefore, the use of the spreadsheet proved to be efficient for standardization of requeijão formulations.

A padronização das características de qualidade do requeijão é uma etapa do processamento, a qual é diretamente influenciada pela composição química da matéria-prima. Os teores de gordura e água são os principais fatores que acarretam variação nas propriedades de qualidade do requeijão e, quando não controlados minuciosamente, causam despadronização do alimento. Os cálculos de ingredientes para efetiva padronização devem ser realizados em relação ao produto final, por meio de cálculos iterativos, o que inviabiliza o processo manual. Nesse contexto, o presente trabalho teve por objetivo desenvolver uma planilha eletrônica para cálculo de ingredientes, tendo como restrições diferentes teores de gordura e água, visando à padronização dos produtos. A planilha foi desenvolvida utilizando-se o suplemento Solver do Excel2007®, sendo que os únicos parâmetros de entrada após a implementação da planilha foram: quantidade de massa, teor de gordura e de água na massa e teor de gordura do creme. A solução ótima foi a maximização da quantidade do produto final que satisfizesse as restrições dos teores de gordura e água estipulados. Os resultados obtidos pela planilha foram validados por meio do processamento dos requeijões e da comparação dos parâmetros teóricos e práticos utilizando-se o teste t. Não houve diferença significativa entre os teores de gordura e de água (p>0,10) estimados e verificados na prática. Portanto, a utilização da planilha eletrônica se apresenta eficiente para padronização de formulações de requeijão cremoso.