Prevalence of Salmonella enterica and the hygienic indicator Escherichia coli in raw meat at markets in Ouagadougou, Burkina Faso

This study investigated the hygienic status and prevalence of Salmonella and Escherichia coli in retail meat sold at open markets in Ouagadougou, Burkina Faso. A total of 150 samples of beef meat (n = 45), beef intestine (n = 45), mutton (n = 30), and chicken (n = 30) were collected from four local markets for investigation. The prevalence of Salmonella enterica subsp. enterica was 9.3%, and six serotypes, all previously unreported in Burkina Faso, were identified: Derby, Tilene, Hato, Bredeney, Agona, and Senftenberg. Most of the Salmonella isolates were sensitive to the 12 antimicrobial drugs tested. The prevalence of E. coli was 100% in all the meat types. An assessment of hygiene practices for the production, transportation, display, and vending of the meat revealed unhygienic conditions. Meat sellers had a low education level and poor knowledge of foodborne pathogens and their transmission routes. The findings showed that foodstuff handlers were in dire need of education about safe food handling practices.     

A natural history study of chronic fatigue syndrome.

Objective: There is a need for natural history chronic fatigue syndrome (CFS) studies from random, community-based, multi-ethnic populations. Design: The present study examined the course of CFS from Wave 1 to Wave 2, which spanned over a ten year period of time, and, assessed whether socio-environmental and symptomatology factors were associated with CFS status over the ten year period. Results: There was relative stability over time on critical measures of disability, fatigue, support, optimism and coping over time. One cardinal symptoms of CFS, post-exertional malaise, best differentiated the CFS group from the others. By Wave 2, of the original group of 32 individuals diagnosed with CFS, 4 had died, and 24 were found and agreed to be re-evaluated, and of this group, 16 continued to have CFS, 5 developed exclusionary illnesses, 2 were classified as Idiopathic chronic fatigue, and one had remitted. Conclusions: The current study found that over time in a community-based sample, unbiased by help seeking behavior the CFS group remained rather ill with a variety of different conditions over time. (PsycINFO Database Record (c) 2011 APA, all rights reserved)     

A simple method to estimate phosphorus mobilization in hemodialysis using only predialytic and postdialytic blood samples

We have recently developed a pseudo one-compartment model to describe intradialytic and postdialytic rebound kinetics of plasma phosphorus. In this model, individual patient differences in phosphorus kinetics were characterized by a single parameter; the phosphorus mobilization clearance (K(M) ). In this work, we propose a simple method to estimate K(M) from predialytic and postdialytic plasma phosphorus concentrations. Clinical data were collected from 22 chronic hemodialysis patients that underwent a 4-hour treatment session. A simple algebraic equation was derived from the pseudo one-compartment model to determine K(M) from predialytic and postdialytic plasma phosphorus concentrations. K(M) values computed using this equation were compared with values obtained from nonlinear regression of the full kinetic model to frequent intradialytic and postdialytic measurements of plasma phosphorus concentrations. There was good agreement between K(M) values (concordance correlation coefficient of 0.94) obtained from the simple method (105?±?52?mL/min, mean?±?SD) and from the full model (99?±?47?mL/min). The 95% confidence interval for the difference between estimated K(M) values was -26 to 36?mL/min. The proposed simple method requires the use of only predialytic and postdialytic blood samples to estimate patient specific K(M) ; this approach may allow easy clinical evaluation of phosphorus kinetics in hemodialysis patients.     

Interdiffusion in Fe/Pt Multilayers: In Situ High Temperature Synchrotron Radiation Reflectivity Study

Thermal annealing of Fe/Pt multilayers (ML) is reported to reduce significantly the formation temperature of FePt hard magnetic thin films. The transformation mechanisms of [Fe 1.38 nm/Pt 2.24 nm]₅₀ ML, prepared by magnetron sputtering, is investigated in the present communication by high temperature X‐ray reflectivity using synchrotron radiation. Complete degradation of the ML periodic structure is observed at about 610 K. The variation with annealing temperature of the intensity of the first Bragg peak, the correlated vertical roughness, and the lateral correlation length of the ML show that the ML transform in two stages with a cross‐over temperature of about 515 ± 15 K. This behavior cannot be simply explained by the change in the measured interdiffusion coefficient below and above the cross‐over temperature, suggesting the formation of FePt nanograins along the interfaces.     

水刺非织造布通过粘合剂加固和热熔加固来提升等级

介绍了对水刺非织造布进行后整理和加固以提高其使用性能的工艺方法。     

Changes in free and protein-bound amino acids in elderberry fruit (Sambucus nigra) during maturation

Elderberry fruit was analysed for free and protein-bound amino acids during ripening and senescence. Maturation was characterised by an appreciable decrease in the total amino acid content, free and bound, and an increase of the total free amino acid concentration. The latter was mainly due to the massive rise of leucine, tyrosine, and phenylalanine which occurred during the late stages in the ripening process. These three amino acids accounted for 68 % of the total free amino acid content in ripe fruit vs 9% in the green fruit. The transition from optimal ripeness to senescence was associated with a slight increase of the total protein-bound and free amino acid contents. Assessment of the nutritional value of elderberry protein by comparison to whole egg revealed a chemical score of 0.94 for the total essential amino acids, indicating elderberry to be a good source of high biological value protein and thus a suitable source of raw material for a variety of food and dietary products.     

Sorption versus biomineralization of Pb(II) within Burkholderia cepacia biofilms

X-ray spectroscopy measurements have been combined with macroscopic uptake data and transmission electron microscopy (TEM) results to show that Pb(II) uptake by Burkholderia cepacia is due to simultaneous sorption and biomineralization processes. X-ray microprobe mapping of B. cepacia biofilms formed on alpha-Al2O3 surfaces shows that Pb(II) is distributed heterogeneously throughout the biofilms because of the formation of Pb "hot spots". EXAFS data and TEM observations show that the enhanced Pb accumulation is due to the formation of nanoscale crystals of pyromorphite (Pb5(PO4)3(OH)) adjacent to the outer-membrane of a fraction of the total population of B. cepacia cells. In contrast, B. cepacia cell suspensions or biofilms that were heat-killed or pretreated with X-rays do not form pyromorphite, which suggests that metabolic activity is required. Precipitation of pyromorphite occurs over several orders of magnitude in [H-] and [Pb] and accounts for approximately 90% of the total Pb uptake below pH 4.5 but only 45-60% at near-neutral pH because of the formation of additional Pb(II) adsorption complexes. Structural fits of Pb L(III) EXAFS data collected for heat-treated cells at near-neutral pH suggest that Pb(II) forms inner-sphere adsorption complexes with carboxyl functional groups in the biofilms.     

Fleissner非织造布生产线在汽车工业上的应用

介绍了汽车用非织造布的市场及应用情况 ,对用于汽车工业的Fleissner非织造布生产线从原料、设备、生产流程等进行了介绍 ,说明了采用Fleisser非织造布生产线生产的非织造布具有优良的性能 ,可广泛应用于汽车工业领域。     

Functional properties of meal products of the nigerian ‘red skin’ groundnut (arachis hypogaea L.)

Three products were prepared from the Nigerian red skin groundnuts; undefatted flour (UGF), hexane-extracted defatted flour (DGF), and a protein concentrate made by isoelectric centrifuging (GPC). Their functional properties were examined and compared with those of egg white powder and yolk to characterise their potential use in food preparations. The GPC performed better in functional properties than DGF and UGF. Emulsification capacity was higher than that of UGF and DGF but comparable to that of egg yolk. A 5% dispersion whipped better than egg white powder and produced more stable foams over a 3-h period. Both water and fat absorption capacities were better and a 10% aqueous dispersion of the GPC was more viscous than similar dispersions of DGF and UGF respectively. Least gelation concentrations were 5, 3 and 4% for GPC, DGF and UGF. The high emulsification capacity, water and fat absorption capacities suggest that the GPC could be used in processed meat products, confections and beverages while the good whipping properties point to its potential use in products like meringue, bread and hot cakes.     

Effects of germination on the activities of amylases and phenolic enzymes in sorghum varieties grouped according to food end‐use properties

Fifty sorghum varieties were screened to determine the effects of germination on levels of starch, α‐amylase, β‐amylase, phenylalanine ammonia lyase (PAL), peroxidase (POX) and polyphenol oxidase (PPO). Germination decreased starch content, with amylose being more degraded than amylopectin. In germinated grain, α‐amylase activity increased several‐fold in all varieties, whereas β‐amylase activity did not increase uniformly and even decreased in some varieties. Activity of the key enzyme in phenolic biosynthesis, PAL, was detected in only half of the varieties before germination but in all of them after germination. PPO was not activated in germinated sorghum grains, whereas POX activity increased up to tenfold in some varieties. Zymography revealed that germination induced de novo synthesis of several POX isoenzymes, among which an anionic POX isoenzyme (pI 3.1) was ubiquitously present. Amylase and phenolic enzyme activities could be correlated with grain and plant agronomic characteristics. The use of sorghum varieties for local dishes such as ‘tô’, ‘dolo’, couscous and thin porridge could be correlated with amylase and phenolic enzyme activities and the contents of their substrates. The biochemical constituents determined are useful markers for selection of varieties for food utilisation with special emphasis on infant porridges. Copyright © 2006 Society of Chemical Industry