A comprehensive study of food waste management and processing in the Czech Republic: Potential health risks and consumer behavior

Food waste is currently a widely discussed phenomenon with significant economic and social consequences. One third of the food produced in the world is wasted at various points along the food supply chain. This article presents a comprehensive study that examines consumer behavior in dealing with food waste and activities in the composting process that enable waste sanitation. The survey conducted as part of this study showed that consumers want to eliminate odors, are concerned about potential infections, and generally sort less food waste. This study suggested that the addition of appropriate additives could be a solution. The results indicated that additives could eliminate negative side effects such as unpleasant odors, the presence of insects and rodents, and act as a prevention of the occurrence of pathogenic organisms. Tea tree oil showed the best positive physical and chemical properties among the additives tested (CaCO3 and citric acid) with a significant effect on inhibiting the growth of bacterial strains such as Salmonella strains and had the strongest antibacterial effect, neutralized unpleasant odors, and stabilized the waste. The use of additives could be a future solution to meet consumer demands, improve the quality of food waste and advance the circular economy to improve the sustainability of agricultural systems.

Effectiveness of a formulation based on Ocimum gratissimum essential oil and cashew gum as inhibitors of quality loss and melanosis in shrimp

In this study, two nanoemulsions were formulated with essential oil (EO) of Ocimum gratissimum with (EON) or without (EOE) cashew gum (CG). Subsequently, inhibition of melanosis and preservation of the quality of shrimp stored for 16 days at 4 ± 0.5 °C were evaluated. A computational approach was performed to predict the system interactions. Dynamic light scattering (DLS) and atomic force microscopy (AFM) were used for nanoparticle analysis. Gas chromatography and flame ionization detector (GC-FID) determined the chemical composition of the EO constituents. Shrimps were evaluated according to melanosis's appearance, psychrotrophic bacteria's count, pH, total volatile basic nitrogen, and thiobarbituric acid reactive substances. EON exhibited a particle size three times smaller than EOE. The shrimp treated with EON showed a more pronounced sensory inhibition of melanosis, which was considered mild by the 16th day. Meanwhile, in the other groups, melanosis was moderate (EOE) or severe (untreated group). Both EON and EOE treatments exhibited inhibition of psychrotrophic bacteria and demonstrated the potential to prevent lipid oxidation, thus extending the shelf life compared to untreated fresh shrimp. EON with cashew gum, seems more promising due to its physicochemical characteristics and superior sensory performance in inhibiting melanosis during shrimp preservation.

The inhibition mechanism of PostbioYDFF-3 on quality deterioration of refrigerated grass carp fillets from the perspective of endogenous enzyme and microorganisms changes

The protective mode of PostbioYDFF-3 (referred to as postbiotics) on the quality stability of refrigerated fillets was explored from the aspects of endogenous enzyme activity and the abundance of spoilage microorganisms. Compared to the control group, the samples soaked in postbiotics showed significant reductions in TVC, TVB-N and TBARS values by 39.6%, 58.6% and 25.5% on day 5, respectively. In addition, the color changes, biogenic amine accumulation and texture softening of the fish fillets soaked in postbiotics were effectively suppressed. Furthermore, the activity of endogenous enzyme activities was detected. The calpain activities were significantly inhibited (p < 0.05) after soaking in postbiotics, which declined by 23%. Meanwhile, high throughput sequencing analysis further indicated that the growth of spoilage microorganism such as Acinetobacter and Pseudomonas were suppressed. Overall, the PostbioYDFF-3 was suitable for preserving fish meat.

Oleogels based on germinated and non-germinated wheat starches and orange essential oil: Application as a hydrogenated vegetable fat replacement in bread

This study aimed to produce oleogels based on non-germinated and germinated wheat starches with orange essential oil, apply them to replace hydrogenated vegetable fat in bread, and assess the antifungal action. The oleogels were prepared using sunflower oil, wheat starches, beeswax, water, and orange essential oil (OEO). They were evaluated to determine the volatile compounds, oil binding capacity, texture profile, storage stability for 20 days, thermogravimetric analysis, and functional groups. The breads were evaluated by their moisture content, specific volume, texture profile, volatile compounds, and microbiological contamination during 15 days of storage. The oleogels showed high storage stability, were fully intact after 20 days of storage, and had a high oil binding capacity (∼100 %). The oleogels with OEO presented increased adhesiveness and reduced hardness compared to the ones without essential oil. The oleogels with OEO based on germinated wheat starch released a high amount of volatile compounds. Substituting saturated vegetable fat with oleogels in bread formulation resulted in decreased hardness and maintained specific volume. Furthermore, incorporating OEO oleogels in the bread led to reduced growth of total mesophiles and fungi.

Effects of cold atmospheric plasma pre-treatment on maintaining the quality of ready-to-eat drunken red shrimp (Solenocera crassicornis) stored at chilled conditions

This present study investigated the effect of cold atmospheric plasma (CAP) pre-treatment on the quality of ready-to-eat drunken red shrimp (Solenocera crassicornis) during chilled storage. The shrimp were pre-treated with the CAP at 40 kV and 36 kH for 100 s in a plasma generating equipment before the drunken treatment and compared with an untreated control sample. The results showed that the CAP pre-treatment significantly inhibited the total viable count (TVC) values, total volatile basic nitrogen (TVB-N) content, and polyphenol oxidase (PPO) activity of the drunken shrimp compared to the control treatment. Furthermore, the CAP pre-treatment also significantly maintained the myofibrillar protein (MP) content, texture properties, and a more stable histological structure of muscle fibers compared to the control. High-throughput sequencing results confirmed that the CAP pre-treatment significantly reduced the diversity and abundance of several bacteria in the shrimp. Gas chromatography-ion mobility spectrometry (GC-IMS) analysis detected that the CAP pre-treatment effectively maintained the stability of volatile organic compounds (VOCs). These findings provide valuable theoretical support for the processing and storage of drunken shrimp.

The effect of essential oil of Zataria multiflora incorporated chitosan (free form and Pickering emulsion) on microbial, chemical and sensory characteristics in salmon (Salmo trutta)

The objective of current research was to prepare a new biodegradable coating containing chitosan (Ch) and zataria multiflora essential oil (ZMEO) (free and Pickering emulsion (PEO) forms), in order to enhance the Salmo trutta shelf life. Our results showed, the mean of films thickness, mechanical properties (elastic modulus (EM) and tensile strength (TS) analysis) and WVP in different treatments were ranged from 0.103 ± 0.003 (for Ch) to 0.109 ± 0.003 (for Ch-PEO (2.5 %)) µm for thickness, from 3.2 ± 1.6 (for Ch) to 8.15 ± 2.3 (for Ch-EO) MPa for EM, from 1.3 ± 0.5 (for Ch-EO) to 1.6 ± 0.06 (for Ch) Mpa for TS and from 0.1 ± 0.02 (for Ch) to 0.8 ± 0.05 (for Ch-EO) (×10 - 11(g m/m2 s Pa) for WVP. In current research, the lowest and highest total viable counts (TVC) was related to Ch-PEO (1.7 log CFU/g) and control treatments (4.65 log CFU/g). The lowest and highest of pH was related to the Ch-PEO (6.45) and the control (7.1), the lowest and highest of PV (peroxide value) was related to Ch-PEO (0.34 meq/kg) and control treatment (1.37 meq/kg), the lowest and highest of TBARS (thiobarbituric acid reactive substances) was related to Ch-PEO (0.37 mg/kg) and control treatment (2.23 mg/kg) and also the lowest and highest of TVB-N (total volatile base nitrogen) was related to Ch-PEO (17.7 mg) and control (59 mg). Also, Ch-PEO showed the best sensory properties after sixteen days. Among all the treatments in all the tests, the best maintenance property was related to the Ch-PEO, therefore, chitosan coatings containing ZM Pickering emulsion should be considered as a potential active coating in the fish industry.

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.

Performance evaluation of UF-4000 body fluid mode for detection of bacteria in body fluids

BACKGROUND

Microbiological analysis of body fluids (BF) provides important information for diagnosis of infection. We evaluated the analytical performance of bacterial count by UF-4000 BF mode for ascitic, cerebrospinal, pleural, synovial and continuous ambulatory peritoneal dialysis fluids compared to classical microbiological procedure (direct Gram staining and culture).

MATERIALS AND METHODS

For the 1,734 BF analyzed, distribution of UF-4000 bacterial count was analyzed according to the level of growth culture and results were compared using Mann-Whitney test. ROC curves analysis allowed to define the best cut-off value to predict or exclude positive culture for each type of BF.

RESULTS

UF-4000 bacterial counts were significantly lower in sterile than in infected BFs (p < 0.00001) and correlated with the level of growth on culture. The ROC curves of bacteria/μL and culture positivity yielded area under the curve >0.80 for each type of BF. Optimal cut-offs were chosen with excellent statistical parameters (sensitivity ranging from 0.70 to 0.86, specificity from 0.78 to 0.98, negative predictive value >0.95 and Youden index >0.55).

CONCLUSION

For BF, UF-4000 bacterial count correlate with culture results and is a discriminative method enhancing detection of microbiological etiology. It could be used as a screening method based on the cut-off values proposed in this study.

Sodium alginate edible coating containing Ferulago angulata (Schlecht.) Boiss essential oil, nisin, and NaCl: Its impact on microbial, chemical, and sensorial properties of refrigerated chicken breast

This study aimed to investigate the effects of sodium alginate (ALG) coating incorporated with Ferulago angulata (Schlecht.) Boiss essential oil (FAEO, 10 and 20 mg/mL), nisin (N, 500 and 1000 IU/mL), and NaCl (2 %) on microbial (lactic acid bacteria, LAB; total viable bacteria, TVC; psychrotrophic bacteria; Pseudomonas; Enterobacteriaceae, and yeast and mold), chemical (pH, PV, TVB-N, and TBARS), sensory (color, odor, texture, and overall acceptance), and antioxidant properties of refrigerated (4 °C) chicken breasts. GC-MS analysis revealed that trans-β-ocimene (45.36 %) and α-pinene (18.01 %) constituted most of the components in FAEO. The antioxidant properties of FAEO were evaluated via the DPPH method. The IC₅₀ value of FAEO was 562 mg/mL. The results of antimicrobial evaluations indicated that there was no significant difference between control and ALG treatments (p > 0.05). The highest antimicrobial effect was associated with ALG + FAEO2 + N2 + NaCl treatment. The logarithmic reduction of the TVC, psychrotrophic count, Pseudomonas count, Enterobacteriaceae, LAB, as well as yeast and mold count in the ALG + FAEO2 + N2 + NaCl treatment were 1.40, 0.92, 1.20, 1.02, 0.88, and 1 log CFU/g, respectively compared to the control treatment. The initial level of TVB-N in the control treatment was 8.26 mg/100 g, which reached 42.84 mg/100 g at the end of the storage period. In ALG+ FAEO2 + N2 + NaCl treatment, the lowest TVB-N was observed, being 36.37 mg/100 g at the end of the storage period. The initial level of PV in the control treatment was 0.14 meq/kg, which reached 3.04 meq/kg at the end of the storage period. In the treatments containing FAEO, PV was lower than in other treatments, indicating the antioxidant properties of FAEO. There was a significant difference between control and other treatments in pH and TBARS evaluation (p < 0.05). The samples treated with FAEO had a lower pH than control. At the end of the storage period, the TBARS level in the control treatment reached 1.20 mg MDA/kg, while in the treatment of ALG+ FAEO2 + N2 + NaCl treatment, its level was 0.36 mg MDA/kg. The results of sensory properties indicated that in evaluating the color, odor, texture, and overall acceptance on the final days, treatments containing FAEO, nisin, and NaCl had higher scores due to their antimicrobial and antioxidant properties. In conclusion, this study indicated that adding FAEO, nisin, and NaCl to ALG coating would enhance the shelf-life of chicken meat.

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.

In vitro analysis of prosthetic abutment and angulable frictional implant interface adaptation: Mechanical and microbiological study

The aim of this study was to evaluate, in vitro, the microbiological sealing at the implant and different angles frictional prosthetic abutment interface, submitted or not to mechanical cycling, as well as the deactivation force and evaluation of the implant-abutment interface by scanning electron microscopy. For this study, the sealing capacity of eighty sets of abutments/implants of each angle, with and without mechanical cycling, with internal conical connection (locking tapper) (4.3 mm × 9.0 mm) constituted in Titanium alloy (Ti6Al4V), and stainless steel angled prosthetic abutment was evaluated (18Cr14Ni2.5Mo) according to ASTM F138-13a (Arcsys, FGM, Joinville, Brazil), 6 mm high and 4.2 mm in diameter at the coronary portion, and 3.5 mm high transmucosal, in 4 different angles (0, 5, 10 and 20°). After in vitro tests, 100% biological sealing was observed at the implant / prosthetic abutment interface within cycled and non-cycled conditions, for the straight, 5, 10 and 20° inclination groups. There was no statistically significant difference in the removal force of the prosthetic abutments at different angles, under non-cycled conditions; however, under mechanical loading, the deactivation force was significantly higher for straight prosthetic abutments than with 10 and 20° of angulation. Surface analysis revealed good adaptation between implants and abutments, and the presence of wear areas, independently of mechanical loading. It is concluded that the analysis of implant and prosthetic abutment interface revealed good adaptation between the parts, for all analyzed samples.

Rapid detection and enumeration of aerobic mesophiles in raw foods using dielectrophoresis

The concept of dielectrophoresis (DEP), which involves the movement of neutral particles by induced polarization in nonuniform electric fields, has been exploited in various biological applications. However, only a few studies have investigated the use of DEP for detecting and enumerating microorganisms in foodstuffs. Therefore, we aimed to evaluate the accuracy and efficiency of a DEP-based method for enumerating viable bacteria in three raw foods: freshly cut lettuce, chicken breast, and minced pork. The DEP separation of bacterial cells was conducted at 20 V of output voltage and 6000 to 9000 kHZ of frequency with sample conductivity of 30-70 μS/cm. The accuracy and validity of the DEP method for enumerating viable bacteria were compared with those of the conventional culture method; no significant variation was observed. We found a high correlation between the data obtained using DEP and the conventional aerobic plate count culture method, with a high coefficient of determination (R2 > 0.90) regardless of the food product; the difference in cell count data between both methods was within 1.0 log CFU/mL. Moreover, we evaluated the efficiency of the DEP method for enumerating bacterial cells in chicken breasts subjected to either freezing or heat treatment. After thermal treatment at 55 °C and 60 °C, the viable cell counts determined via the DEP method were found to be lower than those obtained using the conventional culture method, which implies that the DEP method may not be suitable for the direct detection of injured cells. In addition to its high accuracy and efficiency, the DEP method enables the determination of viable cell counts within 30 min, compared to 48 h required for the conventional culture method. In conclusion, the DEP method may be a potential alternative tool for rapid determination of viable bacteria in a variety of foodstuffs.

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 epidemiology of preservation fluids in transplanted kidney: a nationwide retrospective observational study

OBJECTIVES

Kidney transplant recipients are at high-risk for donor-derived infections in the early post-transplant period. Transplant preservation fluid (PF) samples are collected for microbiological analysis. In case of positive PF cultures, the risk for the recipient is unknown and there is no consensus for prescribing prophylactic antibiotics. This nationwide observational study aimed to determine the epidemiology of bacterial and fungal agents in kidney transplant PF cultures and identify risk factors associated with positive PF cultures.

METHODS

We performed a retrospective observational study on the following data collected from a national database between October 2015 and December 2016: characteristics of donor, recipient, transplantation, infection in donor and PF microbiological data.

RESULTS

Of 4487 kidney transplant procedures, including 725 (16.2%, 725/4487) from living donors, 20.5% had positive PF cultures (living donors: 1.8%, 13/725; deceased donors: 24.1%, 907/3762). Polymicrobial contamination was found in 59.9% (485/810) of positive PF cultures. Coagulase-negative staphylococci (65.8%, 533/810) and Enterobacteriaceae (28.0%, 227/810) were the most common microorganisms. Factors associated with an increased risk of positive PF cultures in multivariable analysis were (for deceased-donor kidney transplants): intestinal perforation during procurement (OR 4.4, 95% CI 2.1-9.1), multiorgan procurement (OR 1.4, 95% CI 1.1-1.7) and en bloc transplantation (OR 2.5, 95% CI 1.3-4.9). Use of perfusion pump and donor antibiotic therapy were associated with a lower risk of positive PF cultures (OR 0.4, 95% CI 0.3-0.5 and OR 0.6, 95% CI 0.5-0.7, respectively).

CONCLUSION

In conclusion, 24% of deceased-donor PF cultures were positive, and PF contamination during procurement seemed to be the major cause.

Edible earthworms in a food safety perspective: Preliminary data

The world population and global food demand are increasing, particularly the demand for animal protein sources. At the same time, society produces large quantities of food waste. Sustainable solutions, to ensure enough food and to optimize the use of resources, are necessary. Earthworms grown on fruit and vegetable waste (FVW) can be a future alternative food source, contributing to waste disposal efficiency. They improve food sustainability under nutritional and environmental dimensions. These topics are included in the philosophy of the circular economy. Earthworms, characterized by a high percentage of proteins and minerals, are used as foods in some world countries, including China and the Philippines. In order to consider safety aspects of earthworms grown on FVW as food sources, this study evaluated the microbiological quality of FVW (i) used as growth substrate; fresh earthworms (ii) and earthworms' meal (iii) resulting from two technological processes (freeze-drying and drying). The efficiency of these technologies in reducing microbial contamination was evaluated. Microbiological analyses revealed the absence of Salmonella spp. and Listeria monocytogenes in FVW, in fresh earthworms and in earthworms' meal. Fresh earthworms' results fell within the limits of acceptability, if related to the limit for minced meat (Interdepartmental Center for Research and Documentation on Food Safety). Both freeze-drying and drying step led to a further reduction of microbial contamination, confirming the importance of the processing methods. In conclusion, earthworms can represent an innovative biotechnological response to re-use FVW, a valuable food supplement of animal proteins and a strategy to improve food sustainability.

Yogurt Production

Yogurt is a popular fermented dairy product produced by lactic acid bacteria, including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. During yogurt production, these bacteria produce lactic acid, decreasing pH and causing milk protein to coagulate. Their metabolites, such as carbonyl compounds, nonvolatile or volatile acids, and exopolysaccharides, strongly affect the quality of yogurt. In this chapter, the general methods for yogurt production are summarized.

Physicochemical responses and microbiological changes of bream (Megalobrama ambycephala) to pectin based coatings enriched with clove essential oil during refrigeration

The effectiveness of pectin coatings enriched with clove essential oil (CEO), as new edible coatings were investigated to preserve bream (Megalobrama ambycephala) fillets during refrigeration over a period of 15 days. All samples were analyzed for physicochemical (pH, PV, TBA and TVB-N), microbiological (Total viable count, Psychrophilic bacteria, Lactic acid bacteria, Enterobacteriaceae, Pseudomonas spp., H₂S producing bacteria) and organoleptic attributes. The results revealed that the CEO incorporation reduced the extent of lipid oxidation, as judged by PV, TBA and TVB-N, thus extending the shelf life of bream fillets by at least 15 days. Moreover, the application of pectin coatings with CEO improved the weight loss, water holding capacity, textural and color attributes of the bream samples significantly compared to untreated sample. Pectin coating along with CEO was effective in inhibiting bacterial growth especially in gram-negative bacteria, while the growth of lactic acid bacteria remained constant for most of the storage period. The effect on the microorganisms during storage was in accordance with biochemical indexes of the quality, representing the viability of these coatings for bream preservation. Thus, the coatings developed in present study could inhibit the development of lipid oxidation during cold storage, representing an option as a seafood preservative.

Fermentation performance optimization in an ectopic fermentation system

Ectopic fermentation systems (EFSs) were developed for wastewater treatment. Previous studies have investigated the ability of thermophilic bacteria to improve fermentation performance in EFS. Continuing this research, we evaluated EFS performance using principle component analysis and investigated the addition of different proportions of cow dung. Viable bacteria communities were clustered and identified using BOX-AIR-based repetitive extragenic palindromic-PCR and 16S rDNA analysis. The results revealed optimal conditions for the padding were maize straw inoculated with thermophilic bacteria. Adding 20% cow dung yielded the best pH values (6.94-8.56), higher temperatures, increased wastewater absorption, improved litter quality, and greater microbial quantities. The viable bacteria groups were enriched by the addition of thermophilic consortium, and exogenous strains G21, G14, G4-1, and CR-15 were detected in fermentation process. The proportion of Bacillus species in treatment groups reached 70.37% after fermentation, demonstrating that thermophilic bacteria, especially Bacillus, have an important role in EFS, supporting previous predictions.

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.

Design and development of Unani anti-inflammatory cream

Inflammation is the symptom of many diseases like rheumatoid arthritis and osteoarthritis. Many side effects are associated with the Non-Steroidal Anti-inflammatory Drugs (NSAIDs) used as conventional treatment for these conditions. In Unani, there are large number of single and compound drugs for inflammatory conditions. One dosage form of Unani system of medicine is named as Zimad in which paste is formed by mixing powder in oil, water, herbal extract. Zimadat is prepared just before application and used in many disease conditions as resolving, styptic, astringent, and antiseptic. As the pre-application procedure is difficult and also complicated for patients, hence, the present study attempted to modify the form of Zimad into cream. Various batches of cream of Zimad Mohallil were prepared by using extracts of the formulation and by adding additives. Various physicochemical parameters of prepared cream were carried and compared with market cream. The optimized cream of Zimad Mohallil (F₄) was selected after preliminary tests and evaluated further. The optimized cream showed good results in physicochemical parameters equivalent to market sample. Zimad Mohallil was converted into convenient cream form by adding minimum additives and benefits could be achieved without any hassle and cumbersome work, which is encountered in crude or paste form. The optimized cream was equivalent to standard market cream.

Sepsis Mortality in Critical Care and Prior Statin Therapy: A Retrospective Cohort Study in Central Argentina

INTRODUCTION

Sepsis is a major public health problem, frequent, costly, and often fatal. Despite of improvements in supportive treatments the incidence of sepsis and the number of deaths related to sepsis is increasing. Statins have been recently proposed as adjuvants in the treatment of sepsis, but its effects on mortality show conflicting results worldwide.

AIM

The purpose of this study was to describe the clinical outcome of patients diagnosed with sepsis in a university-affiliated hospital in central Argentina and to evaluate it in relation to a group of septic patients with previous use of statins before the onset of sepsis.

MATERIALS AND METHODS

The present study was conducted as an observational retrospective research from April 2010 to December 2014 with patients over 18 years of age which were assigned to statins or control groups. Out of 2906 patients, 231 matched study and diagnostic criteria for sepsis and among them 33 (14.3%) belonged to the group of statins. The mean age was 64.2 ± 14.3 years.

RESULTS

The severity of sepsis on admission was as follows: Sepsis, n=147 (63.6%), Severe sepsis, n=26 (11.3%) and Septic shock, n=58 (25.1%). The mean length of stay in Intensive Care Unit (ICU) was10.8 ± 9.6 days and 21.2 ± 17 days in general hospital ward settings, without differences between groups of statin users and controls, p=0.873 and p=0.766, respectively. The in-hospital mortality rate was 31.2% (n=72). Previous statin use did not affect in-hospital or 30-day mortality (OR 0.978; 95% CI 0.339 to 2.274; p=0.789). Creatinine levels on days 3 and 14 were substantially higher in statins group (1.80 ±1.39 vs. 1.45 ± 1.47 mg/dl) (p=0.010) and (1.42 ± 1.14 vs. 1.09 ± 1.05 mg/dl) (p=0.009), respectively.

CONCLUSION

Prior use of statins did not reduce in-hospital or 30-day mortality in septic patients and it may be associated with impaired renal function in this group of Argentinian participants.

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.

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.

The influence of orthodontic fixed appliances on the oral microbiota: a systematic review

Objective

To investigate whether there is scientific evidence to support the hypothesis that the presence of orthodontic fixed appliances influences the oral microbiota.

Methods

The search for articles was conducted in PubMed; ISI Web of Knowledge and Ovid databases, including articles published in English until May 17^th, 2012. They should report human observational studies presenting the following keywords: "fixed orthodontic appliance" AND "microbiological colonization"; OR "periodontal pathogens"; OR "Streptococcus"; OR "Lactobacillus"; OR "Candida"; OR "Tannerella forsythia"; OR "Treponema denticola"; OR "Fusobacterium nucleatum"; OR "Actimomyces actinomycetemcomitans"; OR "Prevotella intermedia", OR "Prevotella nigrescens"; OR "Porphyromonas gingivalis". Articles were previously selected by title and abstract. Articles that met the inclusion criteria were analyzed and classified as having low, moderate or high methodology quality. A new detailed checklist for quality assessment was developed based on the information required for applicable data extraction for reviews. The study design, sample, follow-up period, collection and microbial analysis methods, statistical treatment, results and discussion were assessed.

Results

The initial search retrieved 305 articles of which 33 articles were selected by title and abstract. After full-text reading, 8 articles met the inclusion criteria, out of which 4 articles were classified as having low and 4 as moderate methodological quality. The moderate methodological quality studies were included in the systematic review.

Conclusions

The literature revealed moderate evidence that the presence of fixed appliances influences the quantity and quality of oral microbiota.

Adjunctive Effects of A Piscean Collagen-Based Controlled-Release Chlorhexidine Chip in the Treatment of Chronic Periodontitis: A Clinical and Microbiological Study

INTRODUCTION

PerioChip a bovine origin gelatine based CHX chip has shown beneficial effects in the management of Chronic Periodontitis. A new fish collagen based CHX chip similar to PerioChip is currently available; however this product has not been thoroughly researched.

AIM

The aim of the present study was to evaluate the effectiveness of a new Piscean collagen-based controlled-release chlorhexidine chip (CHX chip) as an adjunctive therapy to scaling and root planing (SRP).

SETTINGS AND DESIGN

The study was conducted as a randomised, split-mouth, controlled clinical trial at Krishnadevaraya College of Dental Sciences, Bangalore, India.

MATERIALS AND METHODS

In a split-mouth study involving 20 sites in 10 patients with chronic periodontitis, control sites received scaling and root planing and test sites received scaling and root planing (SRP) and the intrapocket CHX chip placement as an adjunct. Subgingival plaque samples were collected from both control and test sites at baseline, 11 days and 11 weeks and the anaerobic colony count were assessed. Clinical parameters that were recorded at baseline and 11 weeks were gingival index, Plaque index, Probing pocket depth (PPD), and Clinical attachment level (CAL). Plaque index was recorded additionally at 11 days.

RESULTS

In the test group there was a statistically significant reduction in the total anaerobic colony count, gingival index and plaque scores from baseline as compared to control sites at all time intervals. An additional 0.8mm reduction in mean probing pocket depth was noted in the test group. Gain in Clinical attachment level was comparable in both groups.

CONCLUSION

The adjunctive use of the new collagen-based CHX chip yielded significant antimicrobial benefit accompanied by a reduction in probing depth and a clinical attachment level gain as compared to SRP alone. This suggests that it may be a useful treatment option of nonsurgical periodontal treatment of chronic periodontitis.

Microbiological analysis of stuffed mussels sold in the streets

Stuffed mussel is a traditional food that sold by street venders in various countries. In the present study, samples of stuffed mussels were collected from various places in Ankara. The mussels were analyzed to show the microbiological risks for human health. Thirty samples (600 stuffed mussels in total) were collected periodically and microbiological analyses were performed by standard procedures for Bacillus cereus, Staphylococcus aureus, Escherichia coli, Salmonella sp., Clostridium sp. In terms of Salmonella sp., approximately 50% of samples were not suitable for consumption. Besides, in accordance with Turkish Food Codex Microbiological Criteria Announcement in terms of E. coli 30%, in terms of B. cereus 80%, in terms of S. aureus 76.6%, in terms of Clostridium perfringens 13.3% of these samples were not suitable for consumption. The aim of this study is to discuss the microbiological quality of stuffed mussels as a ready-to-eat food according to Turkish Food Codex (TFC). The result of this investigation indicates that stuffed mussels as a street food may constitute a potential health hazard, depending on contamination level and lack of sanitary practices, and therefore, handling practices should require more attention and improvement.

ELECTRONIC SUPPLEMENTARY MATERIAL

The online version of this article (doi:10.1007/s12088-011-0174-6) contains supplementary material, which is available to authorized users.