scholarly journals Pseudoaneurisma micótico por embolismo séptico en paciente pediátrico con leucemia linfoblástica aguda

2019 ◽  
Vol 23 (4) ◽  
pp. 158-162
Author(s):  
Amalia Ojeda ◽  
Juliana Jiménez ◽  
Adalberto Gómez ◽  
Rubén Montoya ◽  
Roy Sanguino
Keyword(s):  
Candida Tropicalis ◽  
Staphylococcus Epidermidis ◽  
Salmonella Spp ◽  
Staphylococcus Spp

Los aneurismas pediátricos son raros y pueden se causados por infección al dañar la pared arterial formando una saculación ciega contigua a su lumen denominada pseudoaneurisma micótico. La mayoría de los casos reportados son de pacientes ancianos con comorbilidades. Los agentes causantes más frecuentes son el Staphylococcus spp, Salmonella spp, Streptococcus sppy raramente hongos. Presentamos el caso de un niño de 3 años, con diagnóstico reciente de leucemia linfoblástica aguda de precursores B en remisión, con riesgo alto de recaída por tratamiento incompleto y antecedente de bacteremia por Staphylococcus epidermidis y fungemia por Cándida tropicalis; con vegetaciones cardiacas que hacen embolismo a hígado, bazo, pulmón y cerebro, en quien se encuentra pseudoaneurisma micótico parcialmente trombosado de la arteria ilíaca común y externa. El diagnóstico temprano de ésta entidad es de vital importancia por el riesgo de ruptura. El manejo quirúrgico dependerá de la localización, tamaño y complicaciones asociadas.

scholarly journals Prevalence of microorganisms of hygienic interest in an organized abattoir in Mumbai, India

2010 ◽  
Vol 4 (07) ◽  
pp. 454-458 ◽  
Author(s):  
Sudhakar Ganpati Bhandare ◽  
Ashish M Paturkar ◽  
Vikas S Waskar ◽  
Ravindra J Zende
Keyword(s):  
Staphylococcus Epidermidis ◽  
Data Bank ◽  
Effective Control ◽  
Meat Production ◽  
Klebsiella Aerogenes ◽  
Proteus Vulgaris ◽  
Salmonella Spp ◽  
Food Borne ◽  
High Prevalence ◽  
Staphylococcus Spp

Background: The magnitude of food-borne illnesses in India is unknown because of lack of surveillance networks. Monitoring the prevalence of food-borne pathogens and indicators of contamination in primary production at abattoirs is imperative for creating a data bank and for effective control of such pathogens before they enter the food chain. Methodology: Microorganisms of hygienic interest were screened for their prevalence at Deonar Abattoir, Mumbai. Swab samples from 96 sheep/goat carcass sites were collected and analyzed for Staphylococcus spp., Bacillaceae, Clostridiaceae and Enterobacteriaceae. Results: Average Staphylococcus aureus and Staphylococcus epidermidis counts were 3.15 ± 0.18 and 3.46 ± 0.17 log10 CFU/cm2, respectively. Bacillus cereus, Bacillus subtilis and Clostridium spp. counts were 3.10 ± 0.08, 3.41 ± 0.19 and 0.76 ± 0.06 log10 CFU/cm2, respectively. The Escherichia coli count was 3.54 ± 0.06 and the Klebsiella aerogenes count was 3.22 ± 0.22 log10 CFU/cm2. Counts for Proteus vulgaris and Proteus mirabilis were 3.44 ± 0.14 log10 CFU/cm2 and 3.71 ± 0.12 log10 CFU/cm2, respectively. S. epidermidis had the highest percentage prevalence at (41.6%), followed by K. aerogenes (31.9%), B. subtilis (28.2%) and P. vulgaris (23.6%). Salmonella spp. were not isolated. Conclusions: The data demonstrate high prevalence and diversity of micro flora on carcasses in the primary Indian production facility, which might be attributed to either human handling or improper dressing especially during evisceration process. Appropriate training for personal and production hygiene is essential for workers in Indian meat production facilities.

scholarly journals Influência do período de armazenamento na qualidade do ovo integral pasteurizado refrigerado

2012 ◽  
Vol 64 (3) ◽  
pp. 735-742 ◽  
Author(s):  
I.O.P Rêgo ◽  
S.V Cançado ◽  
T.C Figueiredo ◽  
L.D.M Menezes ◽  
D.D. Oliveira ◽  
...  
Keyword(s):  
Salmonella Spp ◽  
Staphylococcus Spp

Avaliaram-se o pH e a qualidade microbiológica de ovos integrais pasteurizados refrigerados obtidos de dois tipos de matéria-prima: o ovo in natura (comercial ) e o ovo galado (ovo fértil). Os tratamentos foram dispostos no delineamento inteiramente ao acaso, em parcelas subdivididas, sendo na parcela dois tipos de ovos integrais pasteurizados, o comercial e o galado, e na subparcela quatro períodos de estocagem sob temperatura de refrigeração, um, sete, 14 e 21 dias. Não foi observada a presença de Salmonella spp. em nenhuma amostra analisada, e para os ovos comerciais, o período de estocagem não contribuiu para o aumento (P>0,05) da contaminação por mesófilos aeróbios, coliformes a 35ºC, Staphylococcus spp. e bolores e leveduras. Para as amostras de ovos galados, o período de armazenamento influenciou no aumento (P<0,05) da contagem de mesófilos aeróbios, coliformes a 35ºC, bolores e leveduras, e Staphylococcus spp. Os valores de pH aumentaram durante os primeiros dias do armazenamento e depois voltaram a diminuir. Concluiu-se que os ovos integrais galados pasteurizados apresentam pior qualidade em relação aos ovos integrais comerciais pasteurizados, e que o período de validade sob refrigeração desses tipos de ovos poderia ser de sete e 14 dias, respectivamente.

scholarly journals Evaluation of sanitary quality of goat milk in dairy industries from the Cariri region, state of Paraíba

2021 ◽  
Vol 10 (12) ◽  
pp. e596101220735
Author(s):  
Iara Nunes de Siqueira ◽  
Aline Antas Cordeiro Cavalcanti ◽  
Joyce Galvão de Souza ◽  
Filipe Jordão Pereira de Medeiros ◽  
João Carlos Taveira ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Pathogenic Bacteria ◽  
Goat Milk ◽  
Salmonella Spp ◽  
Pasteurized Milk ◽  
Enterococcus Spp ◽  
Bacillus Spp ◽  
Thermotolerant Coliforms ◽  
Staphylococcus Spp

The sanitary evaluation of equipment and hands is fundamental to investigate the presence of pathogens in the dairy industry. Then, this study aims to evaluate the sanitization of equipment, workers’ hands, raw and pasteurized milk in goat milk dairies in the Cariri region, state of Paraíba.  Collected 32 samples of four dairies represented by letters A, B, C, and D. The followings contents were analyzed: mesophiles, total and thermotolerant coliforms, Escherichia coli, Staphylococcus aureus, Samonella spp. and Listeria monocytogenes in the reception tank, pasteurization tank, packing machine, package, wall, workers’ hand, and each dairy’s raw and pasteurized milk. After isolation, 84 colonies were confirmed by MALDI TOF. The indicator microorganisms presented variations for the workers’ hands, while A and B stayed within the patterns. For the equipment, only dairy B was within limits. They were out of the standard for mesophiles, total coliforms, and thermotolerant regarding raw and pasteurized milk. The microorganisms, the Enterobacteriaceae family presented a higher frequency, with 77.38%, and within this family, Escherichia coli, Klebsiella spp., and Enterobacter spp. were the most prevalent. Gram-positive corresponded to 22.62%, Bacillus spp., Staphylococcus spp., Enterococcus spp., and Macrococcus caseolyticus. Listeria monocytogenes and Salmonella spp. were not isolated. These demonstrate failures in goat milk processing with pathogenic bacteria in several dairy plants, indicating the need to adjust the product’s quality control.

scholarly journals Infecciones asociadas a procedimientos invasivos. Hospital de alta complejidad. Paraguay en eñ 2015

2017 ◽  
Vol 6 (1) ◽  
pp. 7
Author(s):  
Zunilda Garay
Keyword(s):  
Candida Tropicalis ◽  
Candida Sp ◽  
Enterococcus Spp ◽  
Factores De Riesgo ◽  
Acinetobacter Spp ◽  
Staphylococcus Spp

Las infecciones asociadas a la atención en salud (IAAS) prolongan la estadía hospitalaria, incrementan la mortalidad y los costos. El objetivo del estudio fue determinar las características de los pacientes, tasa de incidencia y los microorganismos aislados en las IAAS asociadas a dispositivos. Estudio, descriptivo, retrospectivo, realizado desde enero a diciembre del año 2015, que incluyó pacientes internados en la Unidad de Cuidados Intensivos de Adultos (UCIA), con catéter venoso central (CVC), ventilación mecánica invasiva (VM) y catéter urinario permanente (CUP). Los datos fueron extraídos a partir de la hoja de factores de riesgo y la ficha de notificación de IAAS utilizado para la vigilancia. Se analizaron 75 fichas de IAAS. La tasa de incidencia de neumonía asociada a ventilación mecánica (NAM) fue de 15,9/1.000 días de VM, la tasa de infección del torrente sanguíneo asociada a catéter venoso central (ITS/CVC) fue de 9,2/1.000 días CVC y la tasa de infección del tracto urinario asociado a catéter urinario permanente (ITU/CUP) fue de 4,5/1000 días de CUP. Los microorganismos más frecuentes fueron: en NAVM, A. baumannii complex 10/31 (32%), P. aeruginosa 8/31 (26%), K pneumoniae 5/31 (16%). En ITS/CVC S. aureus 7/28 (25%), K. pneumoniae 5/28 (18%), E. faecalis 5/28 (18%) y en ITU/CUP predominio de Candida sp 4/13 (31%), Candida tropicalis, 3/13 (23%), A. baumannii 2/13 (15%). El 80% de los Enterococcus spp resultaron resistentes a Vancomicina, 42% de los Staphylococcus spp fueron meticilino resistentes, el 70% de los Acinetobacter spp, el 33% de P. aeruginosa y fueron multiresistentes. Resultaron ser productores de Carbapenemasa el 33% de K. pneumoniae. Se ha observado alta resistencia para lo cual es fundamental la implementación de medidas preventivas. 

scholarly journals Influence of cutting room temperature on the microbiological quality of chicken breast meat

2016 ◽  
Vol 68 (3) ◽  
pp. 814-820 ◽  
Author(s):  
A.P.R. Cintra ◽  
M.C.G. Andrade ◽  
M.M. Lazarini ◽  
D.C.S. Assis ◽  
G.R. Silva ◽  
...  
Keyword(s):  
Environmental Contamination ◽  
Room Temperature ◽  
Microbiological Quality ◽  
Chicken Breast ◽  
Breast Meat ◽  
Salmonella Spp ◽  
Staphylococcal Enterotoxins ◽  
Staphylococcus Spp ◽  
Chicken Breast Meat

ABSTRACT The temperature control in the processing room is one of the major factors associated with the production of safe food with a satisfactory microbiological quality. A total of 288 samples of skinless chicken breast meat were placed in a cutting room, subjected to four different temperatures (12ºC, 14ºC, 16ºC and 18ºC) and collected to evaluate the influence of the room temperature on the microbiological quality during the cutting and boning of chicken breasts. Aerobic mesophilic microorganisms were counted to evaluate the environmental contamination. In addition, coliforms at 35ºC and 45ºC and Staphylococcus spp. were counted, and an analysis for the presence of staphylococcal enterotoxins and Salmonella spp. was performed to determine the microbiological quality of the meat. The results showed an increase in environmental contamination (P=0.01) with an increase in room temperature. However, no significant differences (P˃0.05) were observed in the meat cuts regarding the counts of coliforms at 35ºC and 45ºC, the count of Staphylococcus spp. and the presence of Salmonella spp. Moreover, no staphylococcal enterotoxins were detected in the samples analyzed. Thus, despite increasing the environmental contamination, the increase in the cutting room temperature did not affect the microbiological quality of the final product.

scholarly journals Antimicrobial effects of spices and herbs essential oils

2009 ◽  
pp. 195-209 ◽  
Author(s):  
Marija Skrinjar ◽  
Nevena Nemet
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Food Additives ◽  
Inhibitory Effect ◽  
Natural Food ◽  
Garlic Mustard ◽  
Salmonella Spp ◽  
Food Preservatives ◽  
Bacteria And Fungi ◽  
Staphylococcus Spp

Spices and herbs have been used as food additives since ancient times, as flavouring agents but also as natural food preservatives. A number of spices shows antimicrobial activity against different types of microorganisms. This article gives a literature review of recent investigations considering antimicrobial activity of essential oils widely used spices and herbs, such as garlic, mustard, cinnamon, cumin, clove, bay, thyme, basil, oregano, pepper, ginger, sage, rosemary etc., against most common bacteria and fungi that contaminate food (Listeria spp., Staphylococcus spp., Salmonella spp., Escherichia spp., Pseudomonas spp., Aspergillus spp., Cladosporium spp. and many others). Antimicrobial activity depends on the type of spice or herb, type of food and microorganism, as well as on the chemical composition and content of extracts and essential oils. Summarizing results of different investigations, relative antimicrobial effectiveness can be made, and it shows that cinnamon, cloves and mustrad have very strong antimicrobial potential, cumin, oregano, sage, thyme and rosemary show medium inhibitory effect, and spices such as pepper and ginger have weak inhibitory effect.

Microbiological Quality and Safety of Ready-to-Eat Street-Vended Foods in Johannesburg, South Africa

1999 ◽  
Vol 62 (11) ◽  
pp. 1278-1284 ◽  
Author(s):  
FRANCINA M. MOSUPYE ◽  
ALEXANDER von HOLY
Keyword(s):  
South Africa ◽  
Foodborne Pathogens ◽  
Water Samples ◽  
Microbiological Quality ◽  
Food Samples ◽  
Quality And Safety ◽  
Salmonella Spp ◽  
E Coli ◽  
Bacillus Spp ◽  
Staphylococcus Spp

Fifty-one ready-to-eat street foods, 18 dishwater, and 18 surface swab samples were collected from six vendors in Johannesburg, South Africa. Food temperatures were recorded at the time of sampling. Standard methods were used to determine aerobic plate counts (APCs), spore counts (SCs), and Enterobacteriaceae counts (ECs) for food samples as well as coliform counts (CCs) for water and swab samples. In addition, Petrifilm Escherichia coli count (PC) plates were used for the enumeration of coliforms in food, water, and swab samples. The presence of selected foodborne pathogens in the food samples as well as the presence of nonpathogenic E. coli 1 (in food and water samples) was also tested for. Predominant colonies isolated from APC plates were characterized to the genus level. Holding temperatures for cooked meats and gravies ranged from 42.0 to 94.0°C, and those for uncooked salads ranged from 29.0 to 39.0°C. Mean APC values of 3.4 (±0.4) log CFU/g, 4.0 (±1.2) log CFU/ml, and 2.1 (±0.4) log CFU/25 cm2 were obtained for food, water, and swab samples, respectively. Mean SC values of 1.6 (±0.2) log CFU/g and 1.5 (±0.3) log CFU/25 cm2 were obtained for food and swab samples, respectively. A mean EC value of 2.0 (±0.4) log CFU/g for food samples and mean CC values of 2.5 (±0.3) log CFU/ml and 1.3 (±0.3) log CFU/25 cm2 for water and swab samples, respectively, were determined. Mean PC values of 1.6 (±0.1) log CFU/g, 1.9 (±0.6) log CFU/ml, and 1.4 (±0.4) log CFU/25 cm2 were determined for food, water, and swab samples, respectively. Bacillus cereus was detected in 22%, Clostridium perfringens in 16%, Salmonella spp. in 2%, and E. coli (non-O157:H+) in 2% of the 51 food samples. E. coli was found in 14 water samples (78%) and in 3 food samples (6%). Campylobacter spp., Listeria monocytogenes, Staphylococcus aureus, Vibrio cholerae, and Yersinia enterocolitica were also tested for in the food samples, but they were not detected. The 340 isolates obtained from APC plates for food, water, and swab samples were predominantly Bacillus spp., Micrococcus spp., and Staphylococcus spp. for all three sample types. It was concluded that the foods analyzed in this study were of acceptable quality and safety.

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