ABSTRACT
In this work, a simplified method is used to estimate the growth of Staphylococcus aureus in a pasteurized meat product left for several hours at environmental temperatures (diurnal time) in warm climates of different cities in Argentina. Hourly temperature data for a warm January (the hottest month of the year) day, and literature data on the kinetics of S. aureus growth inoculated in a pasteurized meat product were used for calculations. As shown by results, if a cooked meat product is left exposed to environmental temperature at diurnal time, predictions made when using a constant temperature value (i.e. average daily) may not be accurate. Growth estimations in contaminated food left under ambient conditions during diurnal time, should consider the changing environmental temperature for correct results.
En este trabajo se utiliza un método simplificado para predecir el crecimiento de Staphylococcus aureus en un producto cárnico pasteurizado dejado por varias horas a temperatura ambiente diurna en zonas de clima cálido. En la predicción, se utilizaron datos de la temperatura horaria para un día caluroso típico de enero (mes más caliente del año) en varias ciudades de la Argentina y datos de la literatura sobre tiempos de generación y tiempo lag de la bacteria inoculada en un producto cárnico pasteurizado. Los resultados indicaron que cuando el producto se deja a temperatura ambiente diurna durante varias horas, no se debe utilizar para la predicción un valor de temperatura promedio (ej.: temperatura media diaria), sino que hay que tener en cuenta la evolución de este parámetro a lo largo del período considerado.
Subject(s)
Animals , Cattle , Meat Products/microbiology , Staphylococcus aureus/growth & development , Temperature , Altitude , Argentina , Climate , Cooking , Food Preservation , Models, Biological , Urban HealthABSTRACT
The water activity (aw) and pH of acidified (vinegar) bottled vegetables and meat with vegetables--mostly home-canned--was examined in relation to the potential growth of Clostridium botulinum. Most products (vegetables or meat with vegetables) had water activity above the "per se" inhibitory limit (aw < 0.95) for growth of C. botulinum. Regarding pH, 96 of canned vegetables had a pH lower than 4.6, but 81 of the canned meat with vegetables had a pH above 4.6. This was attributed to the well known buffer effect of food proteins, which makes it difficult to lower food pH during acidification with vinegar. It is concluded that most bottled meat with vegetables constitute a potential hazard since these foods are marketed at room temperature, and botulism toxin may be produced if spores are present.
Subject(s)
Clostridium botulinum , Food Handling , Food Microbiology , Meat , Plants , Hydrogen-Ion Concentration , WaterABSTRACT
Addition of 0.3
(w/w) of potassium sorbate (a permitted food additive) coupled with a reduction of pH from 7 to 6 or 5.5, resulted in a dramatic decrease in the survival of two S. aureus strains inoculated (10(8) c.f.u./ml) in laboratory media supplemented with sugar (227 g sugar/100 g water) and incubated at 35 degrees C. These in vitro results may be of potential value to improve the efficacy of sugar therapy for the treatment of certain infected wounds; however, clinical trials are needed to confirm these findings.
ABSTRACT
Se realizaron 20 resecciones hepaticas en 19 pacientes (11 resecciones menores y 9 mayores). Diez por patologia benigna y 10 maligna. La mortalidad fue del 10% y corresponde a 2 resecciones menores
Subject(s)
Humans , HepatectomyABSTRACT
Se presenta un caso de ruptura aneurismatica de la arteria esplenica intervenido con buen resultado. Son mas frecuentes en la mujer y pueden desarrollarse durante el embarazo. Sin embargo, una causa frecuente es la arterioesclerosis, como sucedio en el caso presentado. Asintomaticos antes de la ruptura pueden sin embargo causar dolor y ser sospechados por calcificaciones curvilineas en radiografias directas del abdomen o en el curso de otros estudios. La aortografia y la arteriografia del tronco celiaco confirmaran el diagnostico. Aunque la ruptura es infrecuente y en general depende de su tamano, la reposicion sanguinea adecuada y la cirugia de hemostasia o de exeresis podran salvar la vida del paciente