Notes

SARS-CoV-2 seropositivity between kid medical care staff right after the 1st optimum regarding crisis: A new countrywide surveillance.
Fermented foods can cause human illness because of the unhealthy effect of biogenic amines (BAs) that accumulate by decarboxylation of free amino acids. Salami-type fermented sausages can contain BAs, but it is still unclear which bacteria and which environmental factors contribute to BA production. Therefore, 62 sausages purchased on the Swiss market were investigated on their decarboxylating bacterial strains and the content of the BAs cadaverine, histamine, putrescine and tyramine. Based on the size and number of employees of the meat plants, sausages were distinct into two groups artisanally- and industrially-produced ones. All four BAs had higher concentrations in industrially-produced sausages compared to artisanally-produced ones. Tyramine was the major amine detected in 46 of 62 sausages, with a maximum amount of 785.22 mg/kg and enterococci, as well as coagulase-negative staphylococci, mainly the meat starter culture S. xylosus, could be identified as the main tyramine producers. Putrescine was found in 20 of 62 samples, with a maximum amount of 707.77 mg/kg. These two BAs showed a significant correlation (P = 0.0407) for their concentrations. Cadaverine and putrescine were detected in nine or eight samples respectively, and both were found in significantly higher levels (P = 0.019) and (P = 0.036) in industrial sausages. Based on the quantitative tyramine content, five groups of fermented sausages were identified. Group 1 included products with a very high tyramine level (> 700 mg/kg), group 2 with a high level (400 - 700 mg/kg), group 3 with a moderate level (200 - 400 mg/kg), group 4 with a low level ( less then 200 mg/kg) and group 5 with a tyramine level below the detection limit (0.05 mg/kg). Samples with a tyramine level higher than 200 mg/kg could be considered as products of less quality because consumption of such samples could be unhealthy for sensitive individual consumers.Presence of bacterial spores in cocoa powders is inevitable due to the cocoa bean fermentation process, during which members of the genus Bacillus and Geobacillus are typically present. Spores are a concern in heat treated foods when they survive heat treatments and the finished product supports germination, growth and potentially toxin production. In this study, available methods for the enumeration of total mesophilic and thermophilic spores (TMS and TTS) were evaluated, leading to the recommendation of one global method specifically for cocoa powders. The proposed method was validated during a ring test on seven selected cocoa powders and applied during routine analyses on commercial powders. The method includes dilution of cocoa powder using Buffered Peptone Water, heating at 80˚C for 10 min for TMS and TTS count and heating at 100˚C for 30 min for heat resistant (HR) spore count. Tryptic Soy Agar is used as a recovery medium with a maximal concentration of cocoa powder of 2.5 mg/mL (to prevent growth inhibition) and a non-nutrient agar overlay to prevent swarming of bacteria. Plates are incubated for at least 72 hours at 30˚C for recovery of mesophilic bacteria and 55˚C for thermophilic bacteria. Suitable alternatives to specific method parameters are provided.Median values of total spore concentrations are low ( less then 400 CFU/g for TMS and less then 75 CFU/g for TTS) and concentrations of HR spores are very low ( less then 5 CFU/g). Importantly, the relation between concentrations of (HR) spores in cocoa powder and incidence of spoilage of heat treated beverages containing cocoa is currently unclear. In the powders included in this study, Bacillus subtilis and Bacillus licheniformis were the predominant spore forming species identified (49% and 39%, respectively). Both species are known for high variability in spore heat resistance. Development of reliable and sensitive molecular methods is therefore required to assess the risk of spoilage caused by spores present in cocoa powders.The assessment of hygienic state or "cleanliness" of contact surfaces has significant implications for food and medical industries seeking to monitor sanitation and exert improved control over a host of operations impacting human health. Methods used to make such assessments commonly involve visual inspections, standard microbial plating practices, and the application of ATP-based assays. Visual methods for inspection of hygienic states are inherently subjective in nature and limited in efficacy by the accuracy of human senses, the degree of task specific work experience and various sources of human bias. Standard microbial swabbing and plating techniques are limited in that they require hours or even days of incubation to generate results with such steps as enrichment and colony outgrowth resulting in time delays that are often incompatible with manufacturing or usage schedules. Rapid in conduct and considered more objective in operation than visual or tactile inspection techniques, swabbing surfaces using ATP-based assessments are relied upon as a routine, even standard, method of hygienic assessment alone or in complement with microbial and visual inspection methods. Yet, current ATP methods remain an indirect method of total hygiene assessment and have limitations that must be understood and considered if such methods are to be applied judiciously, especially under increasingly strict demands for the verification of hygiene state. Here, we present current methods of ATP-based bioluminescent assays and describe limitations of such methods when applied to general food manufacturing or health care facilities.Importance Positron emission tomography (PET) may increase the diagnostic accuracy and confirm the underlying neuropathologic changes of Alzheimer disease (AD). Objective To determine the accuracy of antemortem [18F]flortaucipir PET images for predicting the presence of AD-type tau pathology at autopsy. Design, Setting, and Participants This diagnostic study (A16 primary cohort) was conducted from October 2015 to June 2018 at 28 study sites (27 in US sites and 1 in Australia). 2-Hydroxybenzylamine molecular weight Individuals with a terminal illness who were older than 50 years and had a projected life expectancy of less than 6 months were enrolled. All participants underwent [18F]flortaucipir PET imaging, and scans were interpreted by 5 independent nuclear medicine physicians or radiologists. Supplemental autopsy [18F]flortaucipir images and pathological samples were also collected from 16 historically collected cases. A second study (FR01 validation study) was conducted from March 26 to April 26, 2019, in which 5 new readers assessed the original PET images for comparison to autopsy.
Homepage: https://www.selleckchem.com/products/2-hydroxybenzylamine.html