Evolution of Salmonella spp. isolated compared to those of Campylobacter spp. in faecal samples for 12 years.

OBJECTIVE: The Autonomous Community of Galicia has adopted DECREE 216/2011 on health standards for poultry production, in addition to the Spanish national programs. However, no program has yet been implemented to eradicate campylobacteriosis, which shares the same reservoir. The aim of this study was to compare the evolution of Salmonella spp. isolates with respect to those of Campylobacter spp. in faecal samples received by the Microbiology Department. METHODS: A retrospective descriptive comparative study was conducted through the Laboratory Information System (SIL) of Salmonella spp. isolated against Campylobacter spp. in faeces between 2011 and 2022 at the Lucus Augusti University Hospital (HULA), Lugo, Spain. RESULTS: A total of 35,704 stool samples were analysed, of which 3,045 were positive. 751 Salmonella spp. were isolated. Statistical differences were observed in the annual distribution (p<0.01), with a clear turning point in 2018. Five hundred and five patients required hospital care, especially in 2014 with 72 patients (69%). On the other hand, 1,587 Campylobacter spp. were isolated. Required hospital care 1,002 patients during the study, with a peak in 2019 with 111 cases (62%). CONCLUSIONS: The reduction of salmonellosis cases and the maintenance of campylobacteriosis cases are directly related to the implementation of DECREE 216/2011. This, in turn, has reduced the pressure on hospitals in the HULA health area. Therefore, we believe that the ONE Health concept is being strengthened in the area studied.

[Update on Duchenne muscular dystrophy]. / Puesta al día en distrofia muscular de Duchenne.

Duchenne muscular dystrophy, DMD*(ICD-9-C: 359.1; ICD-10-ES: G71.01, ORPHA: 98896) is a dystrophic type, autosomal recessive myopathy linked to the X chromosome, low incidence 1/3300, with full penetrance and multi-organ involvement (neuro-muscular, respiratory, digestive and metabolic). It has great clinical variability. Symptoms begin in pediatric age (mobility limitation and early respiratory complications). Respiratory complications reduce the life expectancy of those affected. There is no treatment that modifies its evolution, although corticosteroids and new gene therapies are increasing the half-life of this disease. The role of the Primary Care Physician (PCP) is decisive in the monitoring and control of the complications of DMD, either coordinating the different specialties involved in it.

Gestante fumadora / Pregnant smoker

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Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content.

Changes in chemical composition, with special reference to fatty acids, as affected by cooking, were studied in low-salt (0.5%)/low-fat patties (10%) with added Wakame (3%) and partial or total replacement of pork backfat with olive oil-in-water emulsion. The addition of Wakame and olive oil-in-water emulsion improved (P < 0.05) the binding properties and the cooking retention values of moisture, fat, fatty acids and ash, which were close to 100%. Partial and total replacement of animal fat with olive oil-in-water emulsion reduced (P < 0.05) saturated fatty acids (SFAs), while total replacement also reduced (P < 0.05) polyunsaturated fatty acid (PUFAs) contents. The fatty acid concentration in cooked patties was affected by product formulation. Unlike the case of all animal fat patties, when olive oil was added the cooking process increased (P < 0.05) SFAs, monounsaturated fatty acids (MUFAs) and PUFA n-3 (linolenic acid) and n-6 (linoleic acid) contents. Cooked formulated patties with seaweed and partial or total replacement of pork backfat by oil-in-water emulsion and with seaweed added were less calorie-dense and had lower SFAs levels, while samples with olive oil had higher MUFAs levels.

Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed.

Characteristics of restructured poultry steaks as affected by addition of Sea Spaghetti seaweed (3% dry matter) combined with NaCl reduction and a microbial transgutaminase/caseinate (MTGase/caseinate) system as a cold binding agent were studied during chill storage. The incorporation of Sea Spaghetti caused a slight (P<0.05) increase in purge loss but reduced cooking loss in the products. Addition of MTGase/caseinate did not affect water binding properties. The added seaweed and the MTGase/caseinate system both increased (P<0.05), the Kramer shear force (KSF) of raw products, making them easier to handle. No such effect was observed in cooked products. Products with Sea Spaghetti had higher levels (P<0.05) of total viable counts and lactic acid bacteria, and also higher levels of tyramine and spermidine. All products were judged acceptable by a sensory panel. During chill storage no important changes were found in the target properties due to composition.

Color-stabilizing effect of lactate on ground beef is packaging-dependent.

Previous research on lactate-induced color stability in ground beef did not address the potential influence of packaging. The objective of the present study was to examine the effects of lactate on the color stability of ground beef patties stored in different modified atmosphere packaging (MAP) systems. Ground beef patties with either 2.5% potassium lactate or no lactate were packaged in vacuum (VP), high-oxygen MAP (HIOX; 80% O(2)+20% CO(2)), carbon monoxide MAP (CO; 0.4% CO+19.6% CO(2)+80% N(2)), or aerobic packaging (PVC) and stored for 0, 2, or 4 days at 2 degrees C. Lactate-treated patties were darker (P<0.05; lower L * values) than control patties. Surface redness (a * values) was greater (P<0.05) for lactate patties than the controls when stored in PVC, HIOX, and VP. However, lactate's effects on a * values were not evident when packaged in CO (P>0.05). The color-stabilizing effect of CO could have masked lactate's effect on surface redness. While lactate patties in PVC and VP demonstrated lower (P<0.05) discoloration than controls, no differences (P>0.05) existed between controls and lactate samples in CO and HIOX. Our results indicated that the effects of lactate on ground beef color are dependent on packaging.

Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed.

This paper reports the effect of an edible seaweed, Sea Spaghetti (Himanthalia elongata), on the physicochemical (emulsion stability, cooking loss, colour, texture, residual nitrite and microstructure) and sensory characteristics of reduced- and low-fat, low-salt (NaCl) frankfurters prepared with konjac gel as a fat substitute. The effects on emulsion stability of substituting konjac gel for pork backfat were conditioned by the proportion of the substitution. Incorporation of a combination of Sea Spaghetti/konjac gel (accompanied by reduction in salt) increased (P<0.05) cooking loss and reduced (P<0.05) emulsion stability in the gel/emulsion systems. Incorporation of Sea Spaghetti/konjac gel produced a decrease (P<0.05) of lightness (L*) and redness (a*) values and an increase (P<0.05) of yellowness (b*) as compared to the other samples. The effect of adding seaweed on the texture parameters of low-salt frankfurters varied depending on the proportion of konjac gel used in the formulation. Morphological differences in frankfurter microstructure were observed as fat content was reduced and konjac gel increased. Incorporation of a combination of Sea Spaghetti/konjac gel caused the formation of a more heterogeneous structure, in which the seaweed was integrated in the meat protein matrix.

Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties.

Our objectives were to determine the effects of lactate and modified atmosphere packaging on raw surface color, lipid oxidation, and internal cooked color of ground beef patties. Eight chubs (85% lean) were divided in half and each half was either assigned to the control (no lactate) or mixed with 2.5% lactate (w/w). Following treatment, patties were prepared and packaged in either vacuum, PVC (atmospheric oxygen level), high-oxygen (80% O(2)+20% CO(2)), or 0.4% CO (30% CO(2)+69.6% N(2)) and stored for 0, 2, or 4days at 2 degrees C. After storage, raw surface color and lipid oxidation were measured and patties were cooked to either 66 degrees C or 71 degrees C. Lactate improved (p<0.05) color stability of PVC, high-oxygen, and vacuum packaged raw patties, but had no effect (p>0.05) on the a * values and visual color scores of patties in 0.4% CO. Lactate decreased (p<0.05) lipid oxidation in all packaging atmospheres. Nevertheless, high-oxygen and PVC-packaged patties had more (p<0.05) lipid oxidation than patties in CO and vacuum. Lactate had no effect (p>0.05) on premature browning, whereas patties packaged in high-oxygen demonstrated premature browning. Conversely, cooked patties in 0.4% CO and vacuum were more red (p<0.05) than both high-oxygen and PVC-packaged patties. Although lactate improved raw color stability, it did not minimize premature browning in cooked ground beef patties.

Nutritional and antioxidant properties of different brown and red Spanish edible seaweeds.

This article reports a study of the nutritional composition, total dietary fiber (TDF), mineral contents, fatty acid and amino acid profiles, polyphenolic concentration and antioxidant activity of three Spanish seaweeds: two brown seaweeds (Himanthalia elongata and Undaria pinnatifida) and one red (Porphyra umbilicalis). TDF and ash were the most abundant components in the brown seaweeds, while TDF and protein were the main components in the red one. In all seaweeds, the lipid contents were very low but the polyunsaturated fatty acid contents were high. Although the red seaweed contained significantly (p < 0.05) more protein content than the brown ones, all three contained all the essential amino acids at levels comparable to FAO/WHO requirements. The brown seaweeds contained significantly more minerals than the red one; they are a rich source of K, Na, Ca and Mg and present a beneficial Na/K ratio. Himanthalia elongata displayed remarkably high polyphenolic content, endowing it with appreciable antioxidant activity. These seaweeds offer considerable potential as functional food ingredients due to components like dietary fiber, minerals and trace elements, protein and lipids, which produce many different kinds of biological activities, and also to their high antioxidant capacity.

Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds.

The study was designed to determine the influence of the addition of edible seaweeds, Sea Spaghetti (Himanthalia elongata), Wakame (Undaria pinnatifida), and Nori (Porphyra umbilicalis), on fatty acid composition, amino acid profile, protein score, mineral content and antioxidant capacity in low-salt meat emulsion model systems. The addition of seaweeds caused an increase (P<0.05) in n-3 polyunsaturated fatty acids (PUFA) and a decrease (P<0.05) in the n-6/n-3 PUFA ratio. The thrombogenic index significantly decreased (P<0.05) in Nori and Wakame meat samples. Meat systems made with added seaweeds had lower (P<0.05) sodium contents than control samples. In general, addition of seaweeds to products increased (P<0.05) the concentrations of K, Ca, Mg and Mn. The presence of Nori caused an increase (P<0.05) in levels of serine, glycine, alanine, valine, tyrosine, phenylalanine and arginine, whereas Wakame and Sea Spaghetti produced no significant changes in amino acid profiles in the model systems. The inclusion of Sea Spaghetti increased the sulphur amino acid score by 20%. The added seaweeds supplied the meat samples with soluble polyphenolic compounds, which increased the antioxidant capacity of the systems. The polyphenol supply and antioxidant increase were greatest (P<0.05) in the samples containing Sea Spaghetti.

Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content.

The aim of this paper was to design and analyse the nutritional composition (fatty acid profile, cholesterol, mineral and amino acid content) of low-fat frankfurters enriched with n-3 polyunsaturated fatty acids (PUFA) (using algal oil to add 400mg of docosahexanoic acid - DHA/100g of product) as affected by the addition of seaweed (5.5% Himanthalia elongata) and the partial substitution (50%) of animal fat by olive oil (as a source of monounsaturated fatty acids - MUFA) or combinations of olive oil and seaweed. Reduction of NaCl level was also studied. The presence of algal oil produced frankfurters with high long-chain n-3 PUFA contents. The partial substitution of the pork fat by olive oil reduced (P<0.05) saturated fatty acids (SFA) and promoted (P<0.05) MUFA. A healthier lipid formulation (algal and olive oils and the reducing animal fat) produced a good balance of MUFA/SFA, PUFA/SFA and n-6/n-3 ratios. Although adding seaweed had little effect on the lipid and amino acid profiles of frankfurters, it does constitute a means to produce low-sodium products with important dietary fibre content, with better Na/K ratios and rich in Ca.

Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association.

Standard and modulated differential scanning calorimetry (DSC, MDSC) and dynamic rheological thermal analysis (DRTA) were used to in situ simulate the batter gelation process. Texture profile analysis (TPA) and conventional quality evaluations were applied to processed products. Sea Spaghetti seaweed addition was highly effective at reinforcing water/oil retention capacity, hardness and elastic modulus in all formulations. Olive oil substituting half pork fat yielded a presumably healthier product with slightly better characteristics than control. A konjac-starch mixed gel replacing 70% of pork fat produced a similar product to control but with nearly 10% more water. DSC revealed the currently unknown phenomenon that Sea Spaghetti alginates apparently prevented thermal denaturation of a considerable protein fraction. MDSC confirmed that this mainly concerned non-reversing effects, and displayed glass transition temperatures in the range of 55-65°C. DRTA and TPA indicated however much stronger alginate-type gels. It is tentatively postulated that salt-soluble proteins associate athermally with seaweed alginates on heating to constitute a separate phase in a thermal composite-gelling process.

Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics.

This article reports a study of the physicochemical, sensory and microbiological characteristics of low-fat (10%) and n-3 PUFA-enriched frankfurters as affected by addition of seaweed (5% Himanthalia elongata), partial substitution (50%) of animal fat by olive oil and chilled storage (41days at 2°C). The presence of seaweed improved water and fat binding properties, reduced (P<0.05) lightness and redness and increased (P<0.05) the hardness and chewiness of low-fat frankfurters enriched with n-3 PUFA. The effect of olive oil on those characteristics was less pronounced than that of seaweed. Replacing pork backfat with olive oil in frankfurters produced acceptable sensory characteristics, similar to control, while addition of seaweed resulted in less acceptable products, due mainly to the special flavour of the seaweed. Formulation and storage time affected the total viable count and lactic acid bacteria count. Frankfurters containing olive oil and seaweed had the highest total viable count from day 14 of storage, with lactic acid bacteria becoming the predominant microflora.

Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition.

Raman spectroscopy, texture, proximate composition, and water binding analysis were carried out to evaluate the effect of thermal treatment and/or salt addition to meat batter. For this purpose, different meat batters were elaborated: control meat batter (no salt) and meat batters with low (1.0%) and high (2.5%) NaCl content with and without thermal treatment (70 degrees C/30 min). Increase (P < 0.05) in penetration force and hardness upon heating was observed. Results also showed hardness increasing (P < 0.05) as a function of salt addition in heated meat batter. Raman spectroscopy analysis revealed a significant (P < 0.05) decrease in alpha-helix content accompanied by an increase (P < 0.05) in beta-sheets resulting from heating. Significant (P < 0.05) correlations were found between these secondary structural changes in meat proteins and water binding and textural properties of meat batter. In this way, a significant correlation was found between beta-sheets, salt content, hardness, and chewiness in heated samples.

Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems.

The effects of three different types of edible seaweeds, Sea Spaghetti (Himanthalia elongata), Wakame (Undaria pinnatifida), and Nori (Porphyra umbilicalis) added at two concentrations (2.5% and 5% dry matter) on the physicochemical and morphological characteristics of gel/emulsion systems were evaluated. The addition of seaweeds improved (P<0.05) water- and fat-binding properties except in the case of Nori added at 2.5%. Hardness and chewiness of the cooked products with added seaweed were higher (P<0.05), and springiness and cohesiveness were lower (P<0.05) than in control samples. Colour changes in meat systems were affected by the type of seaweed. The morphology of sample differed depending on the type of seaweed added, and this is the result of differences in physical and chemical characteristic of the seaweed powder used. In general, products formulated with the brown seaweeds (Sea Spaghetti and Wakame) exhibited similar behaviour, different from that of products made with the red seaweed Nori.

Grupos de riesgo cardiovascular y adecuación del tratamiento farmacológico en hipertensos de edad avanzada / Cardiovascular risk groups and adequacy of the pharmacological treatment in advaced-aged hypertense population

Objetivo. Conocer el grado y los motivos de adecuación del tratamiento antihipertensivo inicial, globalmente y por grupos de riesgo cardiovascular. Diseño. Estudio descriptivo retrospectivo. Emplazamiento. Centro de salud urbano del área metropolitana de Barcelona. Pacientes. Todos los pacientes con hipertensión arterial (HTA) y edad > 60 años que entre enero de 1998 y diciembre de 1999 iniciaron la toma de medicación antihipertensiva (n = 205).Intervenciones. Revisión de historias clínicas y valoración según recomendaciones definidas en el VI Informe del Joint National Committee (JNC-VI).Resultados. Edad media 70,4 ñ 7,5 años y 56 por ciento mujeres. De los 205 hipertensos estudiados: 52 (25,4 por ciento) estratificados en el grupo de riesgo cardiovascular B (riesgo medio) y 153 (74,6 por ciento) en el grupo C (riesgo alto). El tratamiento farmacológico inicial se distribuyó así: 40 por ciento diuréticos, 38 por ciento inhibidores de la enzima conversora de la angiotensina (IECA), 7,3 por ciento betabloqueantes, 5,3 por ciento calcioantagonistas, 4 por ciento antagonistas receptores de angiotensina II y 5,4 por ciento asociaciones. La adecuación correcta o aceptable del tratamiento inicial fue, en conjunto, del 53,2 por ciento. Por grupos de riesgo cardiovascular, adecuación correcta del 63,5 por ciento en el grupo B y del 45,1 por ciento en el C, diferencias estadísticamente significativas (p = 0,022).Como fármaco inicial, los diuréticos se emplean más en el grupo B que en el C (57,7 por ciento frente a 34 por ciento; p = 0,002) y los IECA se utilizan más en el grupo C que en el B (43 por ciento frente a 23 por ciento; p = 0,01).Conclusiones. Pese a la directrices restrictivas del JNCVI, valoramos positivamente el grado de adecuación obtenido. Los diuréticos se usan más en los pacientes de riesgo cardiovascular medio y los IECA en los de riesgo alto. El motivo principal de adecuación incorrecta es el uso de IECA en situaciones no indicadas por el JNC-VI, sobre todo en diabéticos tipo 2 sin proteinuria. Objetivo. El trabajo intenta evaluar la incidencia de la hipertensión arterial (HTA) en los pacientes con aneurismas extraparenquimatosos de arteria renal y su evolución después de la cirugía. Material y métodos. Desde enero de 1978 a diciembre de 1999 se han intervenido en nuestro servicio, de forma consecutiva, 19 pacientes con 23 aneurismas extraparenquimatosos de arteria renal. Diecisiete pacientes (89,5 por ciento) tenían HTA.i Resultados. En 12 de 16 pacientes hipertensos se demostró HTA vasculorrenal. Veinte aneurismas estaban permeables, 1 obstruido crónicamente y un paciente comenzó clínicamente con trombosis aguda de aneurisma de aorta abdominal y arteria renal bilateral. En 11 de los 20 casos permeables existía estenosis significativa en la arteriografía preoparatoria. Diecisiete aneurismas (74 por ciento) estaban localizados en el tronco principal de la arteria renal. En todos ellos se practicaron técnicas revascularizadoras. No hubo fallecimientos postoperatorios y la permeabilidad inicial de las técnicas de revascularización fue del 100 por ciento. La tasa de mejoría/curación de la HTA a largo plazo fue del 65 por ciento (el 91 por ciento de estos pacientes tenían HTA renovascular y estenosis de la arteria renal). La permeabilidad acumulada durante el seguimiento fue del 89,2 por ciento. Conclusiones. La incidencia de HTA fue del 89,5 por ciento y la presión arterial descendió significativamente después de la cirugía. Doce pacientes (63,1 por ciento) tenían HTA vasculorrenal, que es una de nuestras 3 principales indicaciones quirúrgicas. Las otras 2 indicaciones básicas que consideramos son la prevención de rotura y la conservación de función renal. La cirugía ofrece buenas tasas de permeabilidad a largo plazo (AU)

El humo y sus consecuencias / Smoke and compound

El humo es un producto gaseoso, resultante de la Combustión incompleta de diversas sustancias. En este trabajo se describen los principales componentes del humo del tabaco. También se exponen algunos aspectos relevantes del efecto producido por el humo del tabaco en las diversas estructuras anatómicas de la cavidad bucal, mediante su acción física (imitativa. térmica mecánica), química biológica. Se expresan asimismo las pautas más recomendables para evitar los efectos de este fluido (AU)

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