Campylobacter jejuni enteritis associated with raw goat's milk.

During a three-week period in July 1983, six cases of Campylobacter jejuni enteritis in King County, Washington were associated with a dairy that produced raw goat's milk. Four patients consumed the dairy's milk, and the other two patients comprised an employee of the dairy and her infant son. Two case-control studies confirmed that, at the time the cases occurred, consumption of the dairy's milk was a risk factor for C. jejuni enteritis in King County. C. jejuni was isolated from the intestinal tract of three of the dairy's goats. Two of the three isolates, as well as those from five of the patients (all of those tested), were Lior serotype 36. That serotype was not encountered among 14 other C. jejuni isolates from King County during the period of the outbreak, including three isolates from goats at another inspected dairy. The study shows that raw goat's milk may transmit C. jejuni infection from animals to humans, as other investigators have shown for unpasteurized cow's milk.

The effect of training and diet on lipoprotein cholesterol, tissue lipoprotein lipase and hepatic triglyceride lipase in rats.

Treadmill training for 1 hr/day for 10 wk did not significantly affect chylomicron, very low density, low density, or high density lipoprotein cholesterol in rats fed either a high carbohydrate (glucose) or high fat (coconut oil) diet. Lipoprotein lipase activity of heart, adipose tissue, and skeletal muscle fibers was also unaffected by training. Carbohydrate feeding, however, when compared to fat feeding significantly lowered all lipoprotein cholesterol values as well as heart and fast-oxidative-glycolytic muscle fiber lipase activity and, conversely, significantly elevated hepatic triglyceride lipase activity. Thus, in the rat, an alteration in the serum lipid profile did not occur as a result of training, but dietary differences did independently influence serum lipid levels and tissue enzyme activity. It is suggested that human studies need to control for the possible independent influence of dietary differences when investigating the effects of training on lipoprotein metabolism.