scholarly journals Tracheobronchoscopic, cytological and microbiological results of tracheal and bronchial collapse in dogs

2018 ◽  
Vol 74 (2) ◽  
pp. 6073-2018
Author(s):  
HAKAN SALCI ◽  
MELIKE CETIN ◽  
SERPIL KAHYA ◽  
AHMET AKKOC ◽  
OZGE YILMAZ ◽  
...  
Keyword(s):  
Microbiological Analysis ◽  
Valuable Data ◽  
Endoscopic Findings ◽  
Normal Ranges ◽  
Mucosal Surfaces ◽  
Tracheal Disease ◽  
Tracheal Collapse ◽  
Microbiological Analyses ◽  
Vital Parameters ◽  
Hematological Values

The aim of this study was to evaluate the tracheobronchoscopic, cytological and microbiological results of tracheal and bronchial collapse in dogs. In total, 8 dogs were included in the study. Clinically, tracheal palpations of the dogs were reflective of tracheal disease, and all dogs coughed on tracheal palpation. Vital parameters and hematological values of the dogs were within the normal ranges. Radiological views of the respiratory tracts and thorax were largely normal, but distinctive tracheal contours were noted in cases 3 and 6. Tracheobronchoscopy was performed under general anesthesia, and endoscopic findings (mucosal surfaces and color, prominent appearance of vessels, chondral ring abnormalities of the trachea, and the presence of bronchial and tracheal collapse) were scored. Bronchoalveolar lavage (BAL) was performed to collect samples for cytological and microbiological analysis. Five cases had tracheal collapse, and two cases had right bronchial collapse. Concurrent tracheal and right bronchial collapse were diagnosed in one case. Cytological results were not indicative of inflammation or infection, but Escherichia coli was isolated from case 2 (bronchial collapse) and case 3 (tracheal collapse). Antibiotic susceptibility results revealed that the organisms were susceptible to sulfamethoxazole/trimethoprim. Statistically, there were no significant differences between the cases in terms of total endoscopic scores. In conclusion, tracheal and/or bronchial collapse should only be diagnosed by tracheobronchoscopic examination. Cytological and microbiological analyses of the BAL fluid in these cases do not always provide valuable data for clinical practitioners. .

scholarly journals Registration of Prehospital Vital Parameters

2019 ◽  
Vol 2 (3) ◽  
pp. 49
Author(s):  
Ninna Rysholt Poulsen
Keyword(s):  
New Technologies ◽  
Rating Scale ◽  
Implementation Process ◽  
Numeric Rating Scale ◽  
Blood Oxygenation ◽  
Cut Points ◽  
The North ◽  
Normal Ranges ◽  
Before And After ◽  
Vital Parameters

Background: The North Denmark Region implemented an electronic Prehospital Patient medical Record (PPR) in 2006. In 2015 a new version of the PPR was implemented. Implementation of new technologies can be challenging, including structurally and organizational obstacles, which causes difficulty in achieving data completeness. The aim was to examine completeness of registrations of vital parameters in PPR before and after the new version, and examine the distribution of the registrations. Method: The cohort includes all patients to whom an ambulance was dispatched after an emergency 112-call in the North Denmark Region from 2007-2014 and 2016. We examined the registration and distribution of six vital parameters, and included the first measurement. A trend analysis was used to assess the change in registration from 2007-2014, 2016. To exclude outliers in registrations we defined cut-points for systolic blood pressure (BP) (250mmHG), heart rate (HR) (250 beats per minute), and Respiratory Rate (RR) (100 breaths per minute), based on clinical relevance and their natural distributions. The other vital parameters had well-defined cut-points. We examined the distributions with and without outliers. Results: We identified 220,173 patients. Percentage of registrations without outliers from 2007 to 2014 vs. 2016: BP 73% to 86% vs. 81%, HR 76% to 88% vs. 81%, blood oxygenation (SpO2) 72% to 85% vs. 81%, RR 34% to 82% vs. 77%, Glasgow-Coma-Scale-score (GCS) 54% to 92% vs. 81%, Numeric Rating Scale for pain (NRS) 0% to 16% vs. 24%. Data from all years showed normal distributions for systolic BP and HR with mean (95% confidence interval): 141.8 (141.7; 142), 91.9 (91.8; 92.1), respectively. For RR, SpO2 and NRS; median (interquartile range) was: 18 (16; 20), 98 (95; 99), 6 (3; 8). From 2007-2014, 82% of the GCS-scores were on 15; in 2016 85% were on 15. There was 51% of the patients who had five vital parameters measured from 2007-2014 and 47% in 2016. Conclusion: Registration increased significantly from 2007 to 2014, with a significant decrease in 2016, except for the NRS-score. The decrease in 2016 is probably attributed the implementation process. Overall vital parameters were within normal ranges, despite outliers in registration.

Microbiological water and effluent sample preservation

1980 ◽  
Vol 26 (8) ◽  
pp. 921-929 ◽  
Author(s):  
B. J. Dutka ◽  
A. El-Shaarawi
Keyword(s):  
Water Samples ◽  
Storage Temperature ◽  
Heterotrophic Bacteria ◽  
Stream Water ◽  
Bacterial Load ◽  
Total Coliform ◽  
Microbiological Analysis ◽  
Microbiological Analyses ◽  
Crushed Ice ◽  
Original Water

A study, using four types of water samples ranging from relatively pure stream water to water containing industrial and domestic effluents, was carried out to investigate the effect of storage temperature on four bacterial parameters: total coliform, fecal coliform, fecal streptococcus, and heterotrophic bacteria. In the study, each water sample was cooled immediately after collection to approximately 1.5 °C by storage in crushed ice. At 2-, 24-, 30-, and 48-h intervals, the sample was mixed, and a subsample was removed and tested. Three separate analyses for each parameter were made on each subsample. The data available for statistical analyses contained, in some cases, the values obtained for the three subsamples and, in others, the means of the three values. The data were analysed as replicated data and as part of the entire set. The analysed data indicated (i) that with the exception of heterotrophic populations, more than 75% of the samples were microbiologically stable for at least 24 h, (ii) that at least 50% of samples tested for heterotrophic densities were stable for a minimum period of 24 h, (iii) that the original water temperature and bacterial load do not appear to be consistent factors in the preservation of samples for microbiological analysis, and (iv) that nutrient levels, also, do not seem to be consistent factors in the preservation of water samples for microbiological analyses.

scholarly journals Validation of cleaning procedures and sanitization of equipment in the fish industry by microbiological analysis

2018 ◽  
Vol 5 (9) ◽  
pp. 69-74
Author(s):  
Hélen Baptista Abud ◽  
Erick Eduardo da Silveira ◽  
Elaine Berges da Silva ◽  
Antônio Francisco da Silva Lisboa-Neto ◽  
Amilton Cesar dos Santos ◽  
...  
Keyword(s):  
Food Contamination ◽  
Fecal Coliforms ◽  
Microbiological Analysis ◽  
Quality And Safety ◽  
Psychrotrophic Bacteria ◽  
Cleaning Procedures ◽  
Pan American ◽  
Health Organization ◽  
Fish Industry ◽  
Microbiological Analyses

Data by the Pan-American Health Organization show that the death of about two million people a year and over 200 types of diseases are associated with increasing food contamination. Several types of technology and extensive legislation have been developed and targeted to this issue to reduce food microbiological load to safer levels and meet the expectations of increasingly demanding consumers. Current research investigates the process of sanitization of equipment and utensils in the fish industry by microbiological analyses. The study was conducted in a fish industry, installed in São Roque, State of São Paulo, Brazil. Swab technique was employed prior to cleaning and after sanitizing. Microbiological analysis comprised total counts of coliforms, fecal coliforms, psychrotrophic bacteria, mesophylls and Pseudomonas. In present study, microbiological analysis available in compendium of methods for the microbiological examinations of foods were useful for establish possible contamination by microorganisms. Correct sanitization throughout the manufacturing process has been targeted to maintain the quality and safety of the final product. Satisfactory results of present study may contribute to the discussion about standardization of sanitary procedures for fishing industry. Further research on the fishery industry should be undertaken to establish reliable standards to be employed nationwide.

scholarly journals OXIDATIVE AND MICROBIOLOGICAL STABILITY OF FRESH PORK SAUSAGE WITH ADDED SUN MUSHROOM POWDER

2015 ◽  
Vol 39 (4) ◽  
pp. 381-389 ◽  
Author(s):  
Flávia Santi Stefanello ◽  
Carlos Pasqualin Cavalheiro ◽  
Fernanda Luísa Ludtke ◽  
Mariana dos Santos da Silva ◽  
Leadir Lucy Martins Fries ◽  
...  
Keyword(s):  
Storage Period ◽  
Natural Antioxidants ◽  
Microbiological Analysis ◽  
Agaricus Blazei ◽  
Pork Sausage ◽  
Brazilian Legislation ◽  
Microbiological Stability ◽  
Tbars Values ◽  
Microbiological Analyses ◽  
Powdered Form

Consumers are becoming more aware of the toxicological implications of artificial additives in foods. Natural antioxidants, in addition to reducing the deleterious effects of lipid oxidation, are currently extremely highly valued. This study aimed to invetigate the effect of addition of sun mushroom (Agaricus blazei Murrill) powder on the oxidative and microbiological stability of pork sausage during the shelf life. This powder was used at concentrations of 0.0%, 1.0%, 2.0% and 4.0% in the sausages. Analyses of moisture, protein, ash, fat and microbiological analyses were performed on day 0. The sausages were analyzed on day 0 and every seven days in terms of pH, color, TBARS values and microbiological analyses. The results of the proximal composition and microbiological analysis for coagulase positive Staphylococcus, coliforms at 35 ºC and 45 ºC, Salmonella sp and sulfite-reducing Clostridium were consistent with those required by Brazilian legislation. The color of the products was of a decreased redness At the end of the storage period, on the 35th day, the TBARS values for the sausage with 4.0% powder was 0.509±0.12 mg MDA/kg sample and for the control was 1.131±0.12 mg MDA/kg sample. The sun mushroom powder had no effect on microbiological stability. It is concluded that sun mushroom was effective in terms of the oxidative stability of pork sausage when added in powdered form at concentrations of 1.0%, 2.0% and 4.0%.

scholarly journals The Technology of Producing Biohumus and the Study of its Qualitative Indicators

2021 ◽  
Author(s):  
Anna Gneush ◽  
Inna Zholobova ◽  
Alexander Petenko ◽  
Natalia Gorkovenko ◽  
Natalia Yurina
Keyword(s):  
Chemical Composition ◽  
Organic Fertilizer ◽  
Fulvic Acids ◽  
Microbiological Analysis ◽  
Sulfate Reducing ◽  
Physiological Group ◽  
Number Of Microorganisms ◽  
Total Composition ◽  
Reducing Bacteria ◽  
Microbiological Analyses

This article presents the results from the development of a technology for producing biohumus from the feces of cattle and winter wheat straw in a biodynamic fermenter. Nitrifying agents are important for soil fertility, which is dependent on the intensity of the nitrification process. This group includes aerobic cellulose-destroying microorganisms, denitrifiers and sulfate-reducing bacteria. The ratio of these groups and their composition are changing. Therefore, the study of the quantitative ratio of microbial communities involved in the formation of biohumus was of considerable scientific interest. During the microbiological analyses, a large number of microorganisms were found to be involved in the decomposition of the organic compounds. Aminoautotrophic microorganisms represented the largest physiological group of microorganisms in the biohumus. The chemical composition of the biohumus was determined during the study and a sanitary microbiological analysis was performed. The content of gross forms of elements in the humic extract was also examined. The humic extract from the biohumus was a brown liquid with 15 g / l of humic acids, 5.0 g / l of fulvic acids, and gross forms of elements (potassium, phosphorus, nitrogen). The dry matter in the biohumus was 1.0% of the total composition and contained 0.1% nitrogen, 0.03% phosphorus P2O5 and 0.01% potassium K2O. It was found that high-quality organic fertilizer can be obtained using this technology. Keywords: biohumus, humic extract, chemical composition, sanitary-microbiological analysis, organic fertilizer

scholarly journals Wearable Sensors for Monitoring Vital Signs of Patients

2018 ◽  
Vol 7 (2.11) ◽  
pp. 62 ◽  
Author(s):  
Parminder Kaur ◽  
Hardeep Singh Saini ◽  
Bikrampal Kaur
Keyword(s):  
Pressure Pulse ◽  
Medical Condition ◽  
Wearable Sensors ◽  
Vital Signs ◽  
Blood Oxygen ◽  
New Disease ◽  
State Of Health ◽  
Blood Oxygen Saturation ◽  
Normal Ranges ◽  
Vital Parameters

Vital signs of a person are the indicator of basic bodily functions and provide critical information for accessing a patient's state of health. The four Vital signs are: Blood Pressure, Pulse Rate, Body temperature and Respiration Rate. In some cases, blood oxygen saturation is also measured. Vital signs help in identifying an already existing medical condition, diagnosing new disease and can also be very helpful in providing critical care to patients in time of emergency. Traditional ways of Vital sign monitoring are being replaced by more technical methods employing the use of wearable sensors. Not only are wearable sensors an aid for getting vital signs accurately but a multitude of parameters can be obtained by using an assembly of wearable sensors. With the help of wearable sensors, telemonitoring of patients has become a reality. This paper discusses the Vital parameters, their normal ranges and different wearable sensors to measure these parameters.  

scholarly journals Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum)

2016 ◽  
Vol 68 (1) ◽  
pp. 224-232 ◽  
Author(s):  
H.C.A. Kato ◽  
L.F.H. Lourenço ◽  
E.A.F. Araújo ◽  
C.L. Sousa ◽  
M.R.S. Peixoto Joele ◽  
...  
Keyword(s):  
Quality Parameters ◽  
Raw Material ◽  
Soy Sauce ◽  
Microbiological Analysis ◽  
Dependent Variables ◽  
Sous Vide ◽  
Physical And Chemical ◽  
Water Holding ◽  
Microbiological Analyses

The goal of this study was to evaluate sous vide fish and assess the influence of time and temperature on the pasteurization process through quality parameters. The raw material (tambaqui fillets) and the sous vide underwent physical, physicochemical, and microbiological analyses. A sauce was prepared containing soy sauce, water, horseradish and garlic flakes. The product's pasteurization parameters of time and temperature were defined according to a 22 central composite rotatable design (CCRD), and the dependent variables were water holding capacity (WHC) and instrumental texture aiming at obtaining high WHC values for the product to maintain the desired juiciness. The microbiological analysis required by legislation have indicated that the fish fillets and sous vide were within de standard. The values of total coliforms found in the samples (fillets and sous vide) analyzed were below the critical level of 10² CFU/g. The counts of sulphite-reducing clostridia and psychrotrophic and mesophilic bacteria on plates in the samples were <1x10 CFU/g. In conclusion, temperature was the most important factor in the pasteurization process, significantly contributing to the quality of the final product. The mathematical models proposed were considered predictive for each response.

Evaluation of quality indicators and biofilm formation to determine microbiological safety in a milk processing plant

2021 ◽  
Vol 11 (2) ◽  
pp. 485-492
Author(s):  
Jaqueline De Oliveira ◽  
Remili Cristiane Grando ◽  
Larissa Canhadas Bertan ◽  
Vanessa Gomes da Silva ◽  
Cátia Tavares dos Passos Francisco
Keyword(s):  
Biofilm Formation ◽  
Production Capacity ◽  
Processing Plant ◽  
Microbiological Analysis ◽  
Sample Collection ◽  
Milk Processing ◽  
Biofilm Production ◽  
Good Manufacturing Practices ◽  
Sanitary Conditions ◽  
Microbiological Analyses

The aim of this work was to verify the presence of microbiological indicators and the biofilm production capacity of the microorganisms found on the surfaces, in a milk processing plant, in order to estimate the hygienic sanitary conditions. For this purpose, a Good Manufacturing Practices (GMP) checklist and microbiological analysis were applied. Through to use of GMP checklist was possible to determine sites for sample collection and to establish the respective microbiological analyses. The presence of Enterococcus and high total bacterial counts (TBC) suggested the presence of biofilms on equipment, being also evidenced by the microplate technique. Although acceptable results were obtained for pasteurized milk, the indicators show that the risk was present in this dairy processing plant.

scholarly journals Hygienic-sanitary conditions of school meals from Municipal Schools in Terra Boa, PR (Brazil)

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Alessandra Mara Bagatin ◽  
Alessandra Braga Ribeiro ◽  
Andressa Tonet
Keyword(s):  
Food Microbiology ◽  
Microbiological Analysis ◽  
Microbiology Laboratory ◽  
School Meals ◽  
Municipal Schools ◽  
Safe Food ◽  
Food Needs ◽  
Sanitary Conditions ◽  
Microbiological Analyses ◽  
Positive Results

<p>All food needs to be free of contaminants, especially pathogens that may be harmful to health. The food security is achieved when strict quality control conditions are used during the preparation. The objective of this work was to analyze the hygienic-sanitary conditions during the school meals preparation. The research included microbiological analysis from food, hands of those handling the food, and the utensils used in the preparation. The samples analyzed, collected from eight schools, were of vegetables, the surface of hands, plastic bowls and chopping boards. Microbiological analyses were performed at the food microbiology laboratory of Integrado University of Campo Mour&atilde;o, where the following microorganisms were researched: Coliforms at 35&deg;C and at 45&deg;C; mesophyll; <em>Salmonella </em>spp. and coagulase-positive strains of <em>Staphylococcus</em> according to the procedures determined by APHA and number 62 Normative. In the analysis of vegetables there were not positive results for <em>Salmonella</em> nor coagulase-positive strains of <em>Staphylococcus</em>; but 12.5 % showed contamination by coliforms at 35&deg;C, and 12.5% by coliforms at 45&deg;C. All the samples of the hands showed contamination by mesophyll, 6.25% were contaminated by Coliforms at 35&deg;C and 6.25 % by coliforms at 45&deg;C. None of the samples of utensils was positive for <em>Salmonella</em>, however, 12.5% of them were contaminated by coliforms at 35&deg;C and 12.5 % by coliforms at 45 &deg;C. It is concluded that it is necessary the adoption of corrective and preventive steps in order to produce safe food in the analyzed schools.</p>

scholarly journals Physico-Chemical and Microbiological Characteristics of Gundpak – A Traditional Milk Product of Nepal

2015 ◽  
Vol 4 (4) ◽  
pp. 30 ◽  
Author(s):  
Pushpa Prasad Acharya ◽  
Ganga Prasad Kharel ◽  
Ramakrishna Chetana
Keyword(s):  
Plate Count ◽  
Chemical Compositions ◽  
Microbiological Analysis ◽  
Milk Product ◽  
Sodium Potassium ◽  
Colour Parameter ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
Calcium Magnesium ◽  
Microbiological Analyses

<p><em>Gundpak, </em>is a popular <em>khoa </em>based traditional milk product of Nepal and commonly used as a sweet. Twelve market samples of <em>Gundpak</em> were collected from the different areas of Kathmandu valley. The physico-chemical, sensory and microbiological analyses of the samples were investigated. The commercial samples were not consistent in their chemical compositions. The moisture, fat, protein, carbohydrates and ash were varied from 10.1 to 21.2, 10.6 to 16.5, 16.8 to 30.3, 29.0 to 54.8, 2.4 to 3.7 percentages, respectively. The microbiological analysis showed that <em>Total Plate Count, Yeast </em>and <em>Mold, and Coliform</em> were varied from 0 to 5 × 10<sup>4</sup>, 0 to 8.0 × 10<sup>3</sup>, 0-1.1 × 10<sup>2</sup>, whereas there was no growth of <em>Staphylococci</em>. The hardness, cohesiveness, gumminess, springiness, chewiness and adhesiveness values were varied from 31.7 to 245.3 N, 90.03 to 296.3, 7.84 to 22.06 N, 2.36 to 7.62, 1.45 to 16.2 N.mm, and 0.3 to 6.8 mNm, respectively, among the samples. In the commercial samples, colour parameter, L<strong><sup>*</sup></strong>values was varied from 17.12 to 42.08, indicating wide variations in appearance from light to dark brown. The overall sensory quality did not show significant variations. The minerals, calcium, magnesium, sodium, potassium, iron, zinc and copper were in the ranges from 390.7-527.15, 25.56-40.43, 188.86-215.93, 282.0-378, 0.41-0.52, 1.31-2.58 and 0.11-0.16 mg/100 g sample, respectively. These results indicated that Nepalese <em>Gundpak</em> significantly vary in physico-chemical characteristics and hence require optimization of product ingredients and processing technology to get uniform high quality.</p>

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