Microbiological quality of high-demand foods from three major cities in Ecuador

2020 ◽  
Author(s):  
Enrique Salazar-Llorente ◽  
Maria Morales ◽  
Ivette Sornoza ◽  
Maria Mariduena-Zavala ◽  
Ganyu Gu ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Cross Sectional Study ◽  
Fecal Coliforms ◽  
Food Type ◽  
Plate Count ◽  
Rrna Gene ◽  
High Demand ◽  
Cross Sectional ◽  
The Individual

Bacterial foodborne diseases are one of the most important public health issues worldwide but in Ecuador reports on the microbiological quality of foods are scarce. In this cross-sectional study, a total of 450 samples of high-demand Ecuadorian food, including bolon, encebollado, sauces, ceviche, fruits, fruit juices, fruit salads, cheese, raw chicken and ground beef were collected from popular street markets in the cities of Guayaquil, Quito and Cuenca. Populations of total aerobic mesophilic bacteria (TAM), total coliforms (TC), fecal coliforms (FC), Escherichia coli (EC), Salmonella enterica and Listeria monocytogenes were examined on composited samples by plate count following the local regulations (Norma Tecnica Ecuatoriana - INEN) for each kind of food. The individual and interaction effects of the city and food type on the levels of each bacterial group was assessed by two-way ANOVA. Selected colonies from each culture were identified using Biolog OmniLog ID and sequencing of the V3-V4 region on the 16S rRNA gene. Average TAM, TC, FC and EC levels were 5.10 ± 0.12, 2.50 ± 0.16, 1.09 ± 0.12 and 0.83 ± 0.12 log CFU/g or mL, respectively, with significant variations among the cities. The prevalence of Salmonella in chicken and sauces as well as L. monocytogenes in cheese and fruit salad was greater than 20 %.  Opportunistic pathogens including Klebsiella pneumoniae, Staphylococcus sciuri, and Enterococcus spp. were frequently identified in the samples from all three cities. High prevalence of spoilage microorganisms such as Bacillus amyloliquefaciens and biocontrol bacteria such as Lactococcus lactis was also observed. This is the first report on the microbiological quality of food from Ecuador.

scholarly journals Specialty Physician Designation in Referrals from a Vertically Integrated PCMH

2019 ◽  
Vol 6 ◽  
pp. 233339281985038
Author(s):  
Andrew D. Schreiner ◽  
Keri T. Holmes-Maybank ◽  
Jingwen Zhang ◽  
Justin Marsden ◽  
Patrick D. Mauldin ◽  
...  
Keyword(s):  
Medical Home ◽  
Univariate Analysis ◽  
Cross Sectional Study ◽  
Individual Characteristics ◽  
Patient Centered Medical Home ◽  
Patient Centered ◽  
Cross Sectional ◽  
Medical Specialties ◽  
The Individual

Introduction: Primary care referrals to specialty physicians once relied upon the medical skill of the specialist, the quality of past communication, and previous consultative experiences. As health systems vertically integrate, patterns of specialty physician referral designation are not known. Methods: This cross-sectional study from a patient-centered medical home (PCMH) evaluated the proportion of referrals with named specialists. All outpatient specialty referrals from the PCMH between July and December of 2014 were eligible for inclusion, and 410 patients were randomly selected for chart review. The outcome of interest was specialty physician designation. Other variables of interest included PCMH provider experience, the reason for referral, and time to specialty visit. Univariate analysis was performed with Fisher exact tests. Results: Of 410 specialty referrals, 43.7% were made to medical specialties, 41.7% to surgical specialties, and 14.6% to ancillary specialties. Resident physicians placed 224 referrals (54.6%), faculty physicians ordered 155 (37.8%), and advanced practice providers ordered 31 (7.6%). Only 11.2% of the specialty referral orders designated a specific physician. No differences appeared in the reason for referral, the referral destination, the proportion of visits scheduled and attended, or the time to schedule between those referrals with and without specialty physician designation. Faculty physicians identified a specific specialist in 21.4% of referrals compared to residents doing so in 4.9% ( P < .0001). Conclusion: Patient-centered medical home referrals named a specific specialty physician infrequently, suggesting a shift from the historical reliance on the individual characteristics of the specialist in the referral process.

scholarly journals Chemical and Microbiological Quality of Traditional and Industrial Lime Juice Produced in Kashan, Iran

2019 ◽  
Author(s):  
Ayda Arian ◽  
Elahe Alizadeh ◽  
Navid Mazroii ◽  
Reza Sharafati Chaleshtori
Keyword(s):  
Nutritive Value ◽  
Microbiological Quality ◽  
Cross Sectional Study ◽  
National Standard ◽  
Cross Sectional ◽  
Lime Juice ◽  
Significant Difference ◽  
Soluble Solid ◽  
Acid Tolerant

Background: Lime juice is a nutritious drink, which is generally consumed for its' refreshing properties, nutritive value, vitamin content, and health benefits. Therefore, the chemical and microbiological quality of the traditional and industrial lime juice produced in Kashan city was assessed. Methods: In this descriptive cross-sectional study, a total of 106 samples were collected and screened for total soluble solid (TSS), pH, acidic value, protein content, mold, yeast, and count of acid-tolerant bacteria according to the Institute of Standards and Industrial Research of Iran (ISIRI). Results: Of the total samples, 66 samples (62.26%) were within the Iran’s national standard range. Most samples that did not meet the national standard requirements, were related to traditional samples (70.24%) compared to industrial samples (31.82%, P < 0.001). No significant difference was found between pH and protein of traditional and industrial lime juice samples (P > 0.05), while TSS and acidic values in traditional lime juices were less than those of the industrial lime juice (P < 0.05). Additionally, the mold and yeast contaminations in traditional lime juices were more than industrial lime juices (P < 0.05). Conclusion: In overall, traditional lime juice samples had the most microbial and chemical contaminations. It is necessary to increase the regular monitoring by relevant organizations over quality of the produced lime juices.

Microbiological Quality of Foodservice Menu Items Produced and Stored by Cook/Chill, Cook/Freeze, Cook/Hot-Hold and Heat/Serve Methods1

1984 ◽  
Vol 47 (11) ◽  
pp. 876-885 ◽  
Author(s):  
P. O. SNYDER ◽  
M. E. MATTHEWS
Keyword(s):  
Fast Food ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Clostridium Sporogenes ◽  
Bacillus Spp ◽  
Health Significance ◽  
Aerobic Plate Count ◽  
Initial Heating

Microbiological quality of menu items prepared by cook/chill, cook/freeze, cook/hot-hold and heat/serve methods for producing and storing menu items in foodservice systems is reviewed. Of the 40 studies, 21 focused on the cook/chill method and two on the heat/serve. Nine studies on the microbiological quality of delicatessen and fast food were also reviewed. Microbiological evaluation included total plate count, mesophilic aerobic plate count, psychrotrophic aerobic plate count, streptococcal count, staphylococcal count, clostridial count, coliforms, fecal coliforms, yeast and mold, Clostridium perfringens, Staphylococcus aureus, Escherichia coli, Clostridium sporogenes, Streptococcus faecium, Staphylococcus epidermidis, Bacillus cereus, Bacillus spp., coagulase-positive staphylococci, fecal streptococci and Salmonella. In 29 of the studies, heat was applied to menu items at one or more process steps - initial heating, hot-holding and/or final heating. Initial heating temperatures for entrees ranged from 45 to 90°C, while final heating temperatures ranged from 23 to 98°C. Times ranged from 15 to 90 min for initial heating and 0.33 to 35 min for final heating. Continued research is needed to provide data on effects of time and temperature on the microbiological quality of menu items. Such data will provide foodservice practitioners with adequate assurance that chosen thermal processing methods destroy microorganisms of public health significance.

Evaluation of Human Milk Quality During its Distribution flow at Neonatal Assistance Units

2020 ◽  
Vol 16 ◽  
Author(s):  
Maria Berenice Gomes Nascimento ◽  
Lourdes Conceição Martins ◽  
Patricia Ferrante Draghi ◽  
Fernando Luiz Affonso Fonseca
Keyword(s):  
Human Milk ◽  
Maternity Hospital ◽  
Cross Sectional Study ◽  
Fecal Coliforms ◽  
Caloric Content ◽  
Cross Sectional ◽  
Milk Bank ◽  
Human Milk Bank ◽  
Milk Banks

Background: Premature babies have physiological vulnerabilities that influence their absorption and digestion capacity, compromising their clinical condition. Human milk from human milk banks, has contributed enormously to providing these newborns with more complete nutrition. Objective: To evaluate the quality of human milk collected at the Human Milk Bank during its distribution in neonatal units. Methods: Cross-sectional study, with a quantitative approach, carried out in a maternity hospital with Human Milk Bank. After the pasteurization of milk and its consequent release to these units, a new test was carried out in the analyzes of acid titration, caloric and microbiological content. Results and Discussion: Human Milk showed a decrease of approximately 20% in caloric content and a reduction in acidity. Approximately 12.3% of the samples were contaminated by fecal coliforms. Conclusion: There is a need for a second moment of evaluation of human milk, after the flow, or to rethink the new ways of preserving the initial quality of human milk.

scholarly journals Comparing the Quality of Life of Patients Requesting Dental Implants Before and After Implant

2017 ◽  
Vol 11 (1) ◽  
pp. 485-491 ◽  
Author(s):  
Naser Sargolzaie ◽  
Amir Moeintaghavi ◽  
Hamid Shojaie
Keyword(s):  
Quality Of Life ◽  
Dental Implants ◽  
Daily Practice ◽  
Cross Sectional Study ◽  
Cross Sectional ◽  
Working At Home ◽  
Before And After ◽  
And Gender ◽  
The Individual

Background and Objectives: Tooth loss is a serious life event that impairs two important functions, namely, eating and speaking, and has significant side effects on different aspects of quality of life. These effects are internalized by the individual. The present study aimed to compare the quality of life (QOL) of patients requesting dental implants before and after implant. Materials and Methods: This analytical cross-sectional study was conducted on patients referred to the Mashhad faculty of Dentistry and private clinics with dental implants in 2015. Patient Quality Of Life (QOL) was assessed using the Oral Impact on Daily Practice (OIDP) questionnaire. Data were analyzed using SPSS software. Results: In this study, the most common problems reported by patients were eating (78%), smiling, laughing, and embarrassment (53%) before surgery. The quality of life associated with eating; speaking clearly; clean teeth or dentures; light physical activities, such as working at home, going out to work or meeting others; smiling; laughing; showing teeth without discomfort and embarrassment; emotional conditions, such as becoming upset quicker than usual, enjoying communication with others (i.e., friends, relatives and neighbors); and job-related activities significantly increased after surgery, but QOL associated with the amount of sleep and resting did not improve. No significant association was noted between quality of life after implantation and place of residence, education and gender. Conclusion: In this study, implants had a favorable impact on a patient’s quality of life.

Microbiological Properties of Hard-Cooked Eggs in a Citric Acid-Based Preservative Solution

1985 ◽  
Vol 48 (3) ◽  
pp. 252-256 ◽  
Author(s):  
J. R. FISCHER ◽  
D. L. FLETCHER ◽  
N. A. COX ◽  
J. S. BAILEY
Keyword(s):  
Citric Acid ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
Plate Count ◽  
Test Organisms ◽  
Plate Counts ◽  
Aerobic Plate Count ◽  
The Individual ◽  
And Staphylococcus Aureus

Hard-cooked and peeled eggs were placed in .5, .75 or 1.0% citric acid solutions (with .2% sodium benzoate) and held at 4°C for 30 d (experiment 1), or in .75% acid and held at 4°C for 21 d (experiment 2) to allow equilibration. Following equilibration, the solutions were sampled for pH and total plate counts and then inoculated with either 10 or 10,000 cells each of Salmonella typhimurium, Yersinia enterocolitica, Escherichia coli and Staphylococcus aureus. The eggs were stored for an additional 10 d at 4°C (experiment 1) or for 10 and 24 d at either 1.2, 7.2 or 12.8°C (experiment 2) before sampling for pH, aerobic plate count, total Enterobacteriaceae and each of the individual inoculated test organisms. No growth was detected in the solutions following the 30- and 21-d equilibration periods. The .75% citric acid solution was adequate in reducing the bacterial population and retarding growth of the inoculated organisms. Storage temperature appeared to have little influence on growth of inoculated organisms. Results indicate that the microbiological quality of hard-cooked eggs stored in citric acid based solutions was more dependent on acid concentration than on temperature in resisting bacterial growth following potential recontamination.

scholarly journals Hygienic Practices and Structural Conditions of the Food Processing Premises Were the Main Drivers of Microbiological Quality of Edible Ice Products in Binh Phuoc Province, Vietnam 2019

2020 ◽  
Vol 14 ◽  
pp. 117863022092972
Author(s):  
Tran Thi Tuyet Hanh ◽  
Mac Huy Hanh
Keyword(s):  
Food Safety ◽  
Microbial Contamination ◽  
Management Practices ◽  
Safety Management ◽  
Microbiological Quality ◽  
Cross Sectional Study ◽  
Health Concern ◽  
Related Factors ◽  
Cross Sectional

Background: Ice is used in large quantities as refreshment in alcoholic and nonalcoholic beverages, especially in summer time. Contamination of edible ice products with pathogens is a public health concern in various countries, including Vietnam. This study aimed to assess the food safety conditions, the quality of edible ice products and related factors at manufacturing premises in Binh Phuoc Province, Vietnam in 2019. Methods: A cross-sectional study was conducted in 2019 using both quantitative and qualitative methods. Food safety assessment was carried out in all 45 ice producing premises in the province and 79 ice samples were collected and analyzed microbiologically. In-depth interviews were conducted with 2 food safety management staff, 4 owners of premises, and 4 workers. Results: Only 22.4% (18/79) and 37.8% (30/79) of the premises met requirement for food safety conditions and microbiological food safety requirements, respectively. Half of the ice samples, 51.9% (41/79), were contaminated, 49.4% (39/79) with Escherichia coli and 12.7% (10/79) with total coliforms. Streptococci, Pseudomonas aeruginosa were not detected. The major risks were material, odds ratio (OR) = 4.2 (95% confidence interval [CI]: 1.002-17.6), structural challenges in the facilities, OR = 4.3 (95% CI: 1.13-16.7), broken floors or difficulty in cleaning, OR = 5.4 (95% CI: 1.26-22.9), and poor staff hygiene practices, OR = 19.5 (95% CI: 4.2-91.1). Workers lacked knowledge and appropriate practices to prevent microbial contamination of ice products. Conclusions: The food safety conditions and the quality of ice cubes at manufacturing premises in Binh Phuoc Province were not acceptable. Hygiene deficiencies in ice producing and handling processes, inadequate knowledge of staff, inadequate food safety management practices, and hygiene conditions of the premises were important factors in producing contaminated ice products. We recommend more staff training and crediting the staff when performing adequate practices, paying attention to broken floors or difficulty in cleaning, structural deficiency, and ensuring regular monitoring of premises. This study adds a special interest to ensure food safety conditions at ice producing premises to prevent microbial contamination of the products.

scholarly journals Quality of life of women from families of martyred individuals in the Kurdistan region of Iraq as a conflict area in the Middle East

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Hamdia Mirkhan Ahmed
Keyword(s):  
Quality Of Life ◽  
Psychological Health ◽  
Medical Center ◽  
Cross Sectional Study ◽  
Kurdistan Region ◽  
Chi Square ◽  
Cross Sectional ◽  
Kurdish Women ◽  
The Individual

Abstract Background Quality of life (QOL) research develops data and insight into issues that pertain not only to the individual, but that can also apply to the population as a whole. This study aimed to analyze the QOL of Kurdish women from families of martyred individuals in the Kurdistan region of Iraq. Methods A cross-sectional study of 380 women from families of martyred individuals was conducted. All women were patients at the Medical Center of Martyr Families in Erbil City from January 2018 to April 2019. Data were collected through interviews and the WHOQOL-BREF scale was used to measure QOL. The women’s QOL scores were divided into four categories (i.e., quartiles): 1st, 2nd, 3rd and 4th quartile. Kruskal-Wallis and Chi-Square tests were used for data Analysis. Results The women’s QOL scores fell into the following quartiles: Overall QOL and General Health (n = 66.6%) in the 1st quartile, Physical and Psychological Health (n = 56.9%) in the 2nd quartile, Social Relationships (n = 47.9%) in the 3rd quartile, Environmental health (n = 85.6%) in the 2nd and 3rd quartile. The total QOL of more than half (n = 52.1%) of the women studied were in 1st and 2nd quartiles. Conclusion Women from families of martyred individuals were not satisfied with their QOL, especially in terms of Physical and Psychological Domains. International political and humanitarian actions are needed to reduce the destructive consequences of war and conflict on these suffering women.

scholarly journals THE MICROBIOLOGICAL STUDY OF MINCED MEAT IN SOME MARKETS IN ALEXANDRIA WITH REFERENCE TO ESCHERICHIA COLI O157 H: 7

2017 ◽  
Vol 5 (9) ◽  
pp. 26-35
Author(s):  
Aiada Daw Mohamed
Keyword(s):  
Microbiological Quality ◽  
Ground Beef ◽  
Total Coliform ◽  
Cross Sectional Study ◽  
Plate Count ◽  
Ground Meat ◽  
Frozen Ground ◽  
Cross Sectional ◽  
E Coli ◽  
Meat Samples

This cross sectional study was carried out during a four months period from December, 2012 to March, 2013. A total of 140 fresh and frozen ground beef samples were purchased from local butchers and supermarkets in Alexandria. Each of the ground beef sample was analyzed for its microbiological quality (Aerobic plate count, total coliform count and E. coli count) as well as for the presence of E. coli O157:H7. Out of the 140 studied ground meat samples, 75(53.6%) proved to be unsatisfactory according to the three tested parameters. None out of 140 examined ground meat samples showed E. coli O157:H7.

scholarly journals Characterization of pain in patients with Parkinson’s disease: a descriptive cross-sectional study

2020 ◽  
Vol 9 (10) ◽  
pp. e6069109057
Author(s):  
Midia Wolff Marques ◽  
Andréia Fuentes dos Santos ◽  
Eduarda Carolina Amaral ◽  
Vivian Francielle França ◽  
Durcelina Schiavoni Bortoloti ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Parkinson’S Disease ◽  
Parkinson's Disease ◽  
Joint Stiffness ◽  
Brief Pain Inventory ◽  
Cross Sectional Study ◽  
Cross Sectional ◽  
Functional Changes ◽  
The Individual

Parkinson's disease affects the central nervous system, causing dysfunctional dopamine production. This directly affects the motor system, leading to the loss of voluntary movements, joint stiffness, limb tremors, and imbalance. Palliative treatments are applied to alleviate symptoms of the disease and improve quality of life. Considering functional changes and symptoms that are generated by Parkinson's disease, pain is also a debilitating factor that can severely affect the individual. The present study investigated the mean age, duration of involvement, body locus incidence, and interference with quality of life by pain in patients with Parkinson's disease. We applied a one-dimensional, subjective, and qualitative Visual Analog Scale and the multidimensional and interpretative Wisconsin Brief Pain Inventory. The study was conducted with 36 participants of both genders (mean age: 65.5 years for men and 72.0 years for women). The incidence of pain was detected in 87.5% of the participants. We found that pain occurred more frequently in the upper limbs and interfered with the performance of general activities. Treatment by a multidisciplinary team in all dimensions of the disease is needed to alleviate patients’ pain and consequently improve their quality of life.

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