Concordant fatal congenital anomaly in twin pregnancy: a case report and review of the literature.

BACKGROUND: When a pregnant mother finds out she has a fetus with a congenital defect, the parents feel profound worry, anxiety, and melancholy. Anomalies can happen in singleton or twin pregnancies, though they are more common in twin pregnancies. In twins, several congenital defects are typically discordant. We present a rare case of concordant fatal anomaly in twin pregnancy in a 22-year-old African patient primigravida mother from Western Ethiopia who presented for routine antenatal care. An obstetric ultrasound scan showed anencephaly, meningomyelocele, and severe ventriculomegaly. After receiving the counseling, the patient was admitted to the ward, and the pregnancy was terminated with the medical option. Following a successful in-patient stay, she was given folic acid supplements and instructed to get preconception counseling before getting pregnant again. CONCLUSION: The case demonstrates the importance of early obstetric ultrasound examination and detailed anatomic scanning, in twin pregnancies in particular. This case also calls for routine preconceptional care.

Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments.

Globally, fermented beverage and condiments are made by using different conventional practices, raw materials, and microorganisms. This paper presents the available literature review on the technology and microbiology of traditional Ethiopian beverages and condiment products. Traditional fermented beverage and condiment products have essential vitamins, minerals, enzymes, and antioxidants that are all enhanced through the process of traditional fermentation practices. In Ethiopia, fermented beverage and condiment products have practiced in a long history. During the production of traditional fermented beverage and condiment products, controlled natural fermentation process with the absence of starter cultures are used to initiate it. Moreover, the preparation of many traditionally fermented beverage and condiment products is still practiced in a household art, thereby a wide variety of fermented beverages and condiments are consumed in Ethiopia. In conclusion, the review discusses the nature of the beverage and condiment preparation, poor traditional household processing, and the extent and limitation of scientific work done so far and suggests some recommendations to limit the problem in Ethiopia.