Seroresponse to the second measles vaccine dose at school entry in Qassim province, Saudi Arabia

In 2001, the measles immunization schedule in Saudi Arabia was changed to 2 measles, mumps and rubella vaccine doses at 12 months and at 6 years. In this follow-up study we evaluated the seroresponse to the second measles dose before school entry. We recruited 138 children randomly from primary health care centres in Qassinn; 124 children completed the study. Blood samples were collected before and 1 month after giving the second measles dose, before the age of 6 years. There was a statistically significant increase in the geometric mean titre of measles antibody, from 2205 m lU/mL before vaccination to 4723 mlU/mL after [P = 0.0001]. The proportion of children with positive ELISA results increased fro++ 94.2% before vaccination to 99.2% after [P = 0.02], while the proportion with protective level [00 mlU/mL] increased from 97.1% before vaccination to 99.19% after [P= 0.21]. The 2-dose measles immunization schedule can produce optimum protection at school entry if high vaccination coverage is guaranteed

Serosurvey of hepatitis B surface antigen in pregnant Saudi women

In 1990, Saudi Arabia began vaccinating all children at school entry against hepatitis B. We evaluated hepatitis B surface antigen [HBsAg] prevalence rate among pregnant Saudi women 12 years later in 5 regions of the country. Using multistage sampling, 2664 pregnant Saudi women were recruited. Blood samples were tested for HBsAg; positive samples were also tested for hepatitis Be antigen [HBeAg]. In all 2.44% were positive for HBsAg and 4 [0.15%] were also positive for HBeAg. HBsAg prevalence was highest in Gizan [4.2%] and lowest in Tabuk [1.4%]. Positivity for women < or = 20 years of age was 0.5% compared with 2.6% for older women [P = 0.049]. The overall HBsAg prevalence rate was lower than previously reported

Feeding practice outcome for preterm infants in two neonatology units in Buraidah, Saudi Arabia

We carried out a follow-up study to investigate variation in short-term outcome for preterm infants in 2 hospitals in Buraidah. We compared gestational age, birth weight, head circumference at birth and length of stay. Outcome measures were weight gain/day, feeding pattern on discharge and feeding pattern 1 month after discharge. Mean weight gain was significantly higher in hospital A, 9.6 [ +/- 19.7] g/day compared to -1.2 [ +/- 29.5] g/day in hospital B [P = 0.049]. The proportion of infants exclusively breastfed 1 month after discharge was 37.5% in hospital B compared to 13.2% in hospital A [P = 0.0224]. There are clear hospital level differences in short-term outcome in the same region, emphasizing the need for continuous follow-up and evaluation of differences in a perinatal audit

Chemical and functional properties of light and dark chicken meat and skin and their effect on cooking and sensory properties of chicken meat burgers

Light and dark chicken meat and skin were analyzed for their moisture, protein, fat, ash, minerals and amino acids. Light meat contained the highest moisture and protein contents, while skin contained the highest fat content. Element levels differed in light and dark meat and skin. The amino acid content for the 3 samples presented similar profiles, but there were some differences in the amounts of some amino acids. Protein extractability, salt soluble proteins and emulsifying capacity were higher in light meat compared with both dark meat and skin. Cooking, chemical properties and sensory qualities were investigated in chicken burgers formulated from light and dark meats in different ratios and proportions of skin ranging from 5% to 15%. As the proportions of dark meat or skin increased in the raw burgers, cooking loss and cooking shrinkage steadily increased. Burgers made from all light meat or 80% light meat and 20% dark meat were significantly higher in overall palatability than the other formulas. On addition of 5% and 10% skin, the surface color, texture, juiciness and flavor scores of burgers were not significantly different from those of all light or dark meat burgers