Monocytes expressing tissue factor as a diagnostic marker for neonatal sepsis

In neonatal sepsis, several clinical and laboratory parameters have been proposed for its diagnosis, however, with variable sensitivity and specificity. The bacterial products in sepsis including endotoxin induce the production of proinflammatory cytokines that evoke the expression of tissue factor [TF] on monocytes and endothelial cells. To estimate the percentage of monocytes expressing tissue factor [TF%] by flowcytometry in patients with neonatal sepsis and to delineate its significance to diagnose neonatal sepsis. Twenty-seven neonates with neonatal sepsis and positive blood culture were recruited and evaluated clinically for their risk factors. Laboratory investigations including complete blood picture, C-reactive protein [CRP] and estimation of the monocytes TF expression by flowcytometry were done. Twenty-four normal newborns were included as a control for the laboratory data. The monocytes expressing TF% of the studied patients was significantly higher than that of the controls, p-value = 0.0001. The level of TF% was significantly influenced positively by premature rupture of membrane [PROM], Multiplicity, WBC count, staff/segment ratio, CRP and negatively by gestalional age, body weight, and platelet count. The sensitivity and overall accuracy of the TF% were higher than those of the staff/segment ratio and the WBC count for diagnosing neonatal sepsis. The areas under the receiver operating characteristic curve [AUC] of TF%, staff/segment ratio and WBC count were 0.84, 0.79 and 0.60 respectively, 95% confidence interval]. The monocytes expressing TF% is a promising diagnostic and prognostic marker of infection in neonatal sepsis with high sensitivity and overall accuracy. Adding the estimation of monocytes expressing TF% to the sepsis screen may improve the diagnosis of neonatal sepsis

Chemical composition of some locally manufactured meat products

Chemical analysis of 120 samples of beef burger, hot dog, kofta, minced meat, pasterma and sausage [20 of each] was carried out. The samples were analyzed for their moisture, nitrogen, protein, fat and sodium chloride contents. The achieved results revealed that there were great variations in the chemical composition of the examined meat products. Various samples of beef burger, kofta and minced meat were nearly similar in their nutritive value to a large extent. These kinds of meat products have a moderate percentage of protein [18.17%, 18.32% and 18.76% respectively]. Furthermore pasterma was different in its nutritive value than the other examined meat products where it contains a high content of protein [30.5%]. The significance of occurrence of such variations in the chemical analysis of the examined meat products was discussed

Microbiology of instant chicken bouillon/stock cubes

One hundred and fifty samples of locally manufactured chicken [A, B and C] were examined for their bacteriological and mycological contents. The results of the three examined brand samples [A, B and C] were nearly similar. Respectively, the mean values of the brand A, B and C were log. 6.6, 5.7 and 5.8 for Total Aerobic Count, 5.0, 4.6 and 4.7 for Aerobic Spores Count, 4.8, 4.4 and 4.6 for Anaerobic Spores Count, 3.6, 3.5 and 3.7 for Staphylococcus aures Count, and 2.8, 0 and 0 for Enterococci Count. All the examined samples were free from Enterobacteriaceae, Coliforms and Clostridium perfringens organisms. The mean values of Total Mould and Yeasts Count were log 3.9, 4.0 and 2.8 for A, B and C brands, respectively. Aerobic Spores, Anaerobic Spores and Enterococci decreased significantly in all the three brands after rehydration of the chicken bouillon cubes in boiled water according to the processors' directions, but the organisms were still existent in the instant rehydrated soup. Aspergillus, Penicillium, Cladosporium, Mucor, Trichoderma, Alternaria, Cephalosporium, Pullularia, Candida, Rhodotorula and Torulopsis spp, were genera isolated from cubes of chicken soups. The most predominating general were the Aspergillus and Penicillium. A. flavus, fumigatus, niger, glaucus, repens, sydowi and A. candidus could be identified. While P. citrinum, chrysogenum, oxalicum and P. frequentans could be differentiated. The hygienic importance of the isolated organisms as well as some recommendations regarding rehydration and consumption of chicken bouillon/stock cubes were discussed

Microbiological monitoring of meat-cold stores

A total of 50 swab specimens were obtained from governmental cold stores, 10 from each of the walls, floor and roofs as well as air and water. All samples were examined microbiologically for detection of contamination with mould, yeast and psychrotrophic bacteria. The mould that have been isolated are: Cladosporium, Penicillium, Mucor, Aspergillus, Monilia, Trichoderma, Alternaria, Paecilomyces, Sporotrichum, Geotrichum c and idum, Rhizopus and Scopulariopsis, while the yeast genera that have been isolated are; C and ida torulopsis, Rhodotorula and Saccharomyces. On the other h and, the mean values of the Psychrotrophic bacteria detected from floor, wall, roof, air and water were 1.6 x 10[4], 1.8 x 10[3], 3.0 x 10[2], 3.7 x 10[2] and 1.8 x 10[4], respectively. The spoilage and public health significance of the recovered strains were discussed