Photo quiz: A 53-year-old Thai man with progressive swelling of the left index finger

Apreviously healthy 53-year-old Thai man living in central Thailand (Pathum Thani) presented with progressive swelling of his left index finger for 4 months. He worked at an advertising company, and his hobbies included gardening and decorating corals at his home. The swelling site was located where he had been bitten by an ant while gardening near a pond

Answer to photo quiz: Coinfection with Mycobacterium marinum and M. Ulcerans

The patient’s pus stain showed unstained organisms in the Gram stain (see Fig. 1C in the photo quiz), which were positive by acid-fast staining (see Fig. 1D in the photo quiz). Tissue and pus specimens were cultured at 32°C by inoculating the sediment on LJ solid medium and in a mycobacterial growth indicator tube (MGIT) (Becton, Dickinson, Sparks, MD). The cultures grew acid-fast bacilli (AFB) after 4 weeks for the pus specimen and 8 weeks for the tissue specimen. Two groups of mycobacterial colonies were identified. The first group (at 4 weeks) contained colonies that were creamy in color and turned yellow when exposed to light (photochromogenic), while the second group of colonies (at 8 weeks) appeared yellow and rough, with a welldemarcated edge. The organisms were later identified as Mycobacterium marinum and M. ulcerans, respectively (1). DNA extracted from pus and tissue samples were evaluated by PCR targeting the 16S rRNA gene and by the IS2404 insertion elements. PCR targeting the 16S rRNA gene confirmed Mycobacterium species most closely matching M. marinum and/or M. ulcerans. The sequences of the IS2404 amplicon were identical to those from M. ulcerans. Coinfections due to M. marinum and M. ulcerans, thus, were diagnosed based on cultures (M. marinum and M. ulcerans) and PCR primers specific for M. ulcerans. M. marinum and M. ulcerans were subjected to antimicrobial susceptibility testing (AST) using a broth microdilution susceptibility test (2), and both organisms were susceptible to clarithromycin, doxycycline, moxifloxacin, and rifampin. The patient was empirically treated with rifampin, clarithromycin, and streptomycin together with multiple surgical debridements of his left index finger, which resulted in a significant reduction of the inflammation and resolution of the abscess

Produção de salgadinho extrusado de quirera de arroz para uso na indústria de alimentos Extruded snack broken rice production to the food industry usage

O Brasil é o principal produtor de arroz fora do continente asiático. Durante seu beneficiamento, são gerados em média 14% de quirera, representando perda econômica para o setor arrozeiro do país. Porém, esse resíduo tem enorme potencial para ser utilizado na indústria alimentícia. Assim, o objetivo deste trabalho foi avaliar a aplicabilidade da quirera de arroz na produção de salgadinho extrusado. O salgadinho de quirera de arroz foi avaliado sensorialmente, através de testes de aceitabilidade e intenção de compra, e quimicamente, através da composição centesimal. O salgadinho extrusado de quirera de arroz sabor queijo apresentou boa aceitabilidade, apesar de perda nos escores de aparência e cor, quando comparado ao salgadinho extrusado de milho elaborado pela mesma empresa. Os salgadinhos extrusados demonstraram menor teor de umidade, mesmo teor de proteína e maior teor de cinza, lipídios e fibras, quando comparados à quirera de arroz nativa. As alterações promovidas na quirera de arroz pela extrusão possibilitam sua aplicação comercial.<br>Brazil is the main producer of rice outside the Asiatic continent. During the manufacturing, about 14% of broken rice are generated, which represents economic loss for the country's rice industry. Nevertheless, this residual product has enormous potential for using in food industry. The aim of the study was to evaluate the applicability of broken rice in the extruded snack formulation. The snack was sensory evaluated by testing acceptability and purchase intent, and chemically, by centesimal composition. The snacks of broken rice cheese flavor showed good sensorial acceptability, in spite of the loss in appearance and color scores when compared to the corn ones prepared by the same company. The extruded snacks showed lower moisture content, equal levels of protein and higher levels of ash, fat and fiber when compared to native broken rice. The changes promoted in broken rice by extrusion made possible its commercial application