European Society of Clinical Microbiology and Infectious Diseases: update of the diagnostic guidance document for Clostridium difficile infection.

In 2009 the first European Society of Clinical Microbiology and Infectious Diseases (ESCMID) guideline for diagnosing Clostridium difficile infection (CDI) was launched. Since then newer tests for diagnosing CDI have become available, especially nucleic acid amplification tests. The main objectives of this update of the guidance document are to summarize the currently available evidence concerning laboratory diagnosis of CDI and to formulate and revise recommendations to optimize CDI testing. This update is essential to improve the diagnosis of CDI and to improve uniformity in CDI diagnosis for surveillance purposes among Europe. An electronic search for literature concerning the laboratory diagnosis of CDI was performed. Studies evaluating a commercial laboratory test compared to a reference test were also included in a meta-analysis. The commercial tests that were evaluated included enzyme immunoassays (EIAs) detecting glutamate dehydrogenase, EIAs detecting toxins A and B and nucleic acid amplification tests. Recommendations were formulated by an executive committee, and the strength of recommendations and quality of evidence were graded using the Grades of Recommendation Assessment, Development and Evaluation (GRADE) system. No single commercial test can be used as a stand-alone test for diagnosing CDI as a result of inadequate positive predictive values at low CDI prevalence. Therefore, the use of a two-step algorithm is recommended. Samples without free toxin detected by toxins A and B EIA but with positive glutamate dehydrogenase EIA, nucleic acid amplification test or toxigenic culture results need clinical evaluation to discern CDI from asymptomatic carriage

Emergence of chaotic scattering in ultracold Er and Dy

We show that for ultracold magnetic lanthanide atoms chaotic scattering emerges due to a combination of anisotropic interaction potentials and Zeeman coupling under an external magnetic field. This scattering is studied in a collaborative experimental and theoretical effort for both dysprosium and erbium. We present extensive atom-loss measurements of their dense magnetic Feshbach resonance spectra, analyze their statistical properties, and compare to predictions from a random-matrix-theory inspired model. Furthermore, theoretical coupled-channels simulations of the anisotropic molecular Hamiltonian at zero magnetic field show that weakly-bound, near threshold diatomic levels form overlapping, uncoupled chaotic series that when combined are randomly distributed. The Zeeman interaction shifts and couples these levels, leading to a Feshbach spectrum of zero-energy bound states with nearest-neighbor spacings that changes from randomly to chaotically distributed for increasing magnetic field. Finally, we show that the extreme temperature sensitivity of a small, but sizeable fraction of the resonances in the Dy and Er atom-loss spectra is due to resonant non-zero partial-wave collisions. Our threshold analysis for these resonances indicates a large collision-energy dependence of the three-body recombination rate

Genetic Parameters of White Striping and Meat Quality Traits Indicative of Pale, Soft, Exudative Meat in Turkeys (Meleagris gallopavo).

Due to the increasing prevalence of growth-related myopathies and abnormalities in turkey meat, the ability to include meat quality traits in poultry breeding strategies is an issue of key importance. In the present study, genetic parameters for meat quality traits and their correlations with body weight and meat yield were estimated using a population of purebred male turkeys. Information on live body, breast, thigh, and drum weights, breast meat yield, feed conversion ratio, breast lightness (L*), redness (a*), and yellowness (b*), ultimate pH, and white striping (WS) severity score were collected on 11,986 toms from three purebred genetic lines. Heritability and genetic and partial phenotypic correlations were estimated for each trait using an animal model with genetic line, hatch week-year, and age at slaughter included as fixed effects. Heritability of ultimate pH was estimated to be 0.34 ± 0.05 and a range of 0.20 ± 0.02 to 0.23 ± 0.02 for breast meat colour (L*, a*, and b*). White striping was also estimated to be moderately heritable at 0.15 ± 0.02. Unfavorable genetic correlations were observed between body weight and meat quality traits as well as white striping, indicating that selection for increased body weight and meat yield may decrease pH and increase the incidence of pale meat with more severe white striping. The results of this analysis provide insight into the effect of current selection strategies on meat quality and emphasize the need to include meat quality traits into future selection indexes for turkeys

Clostridium difficile ribotypes in Austria: a multicenter, hospital-based survey

A prospective, noninterventional survey was conducted among Clostridium difficile positive patients identified in the time period of July until October 2012 in 18 hospitals distributed across all nine Austrian provinces. Participating hospitals were asked to send stool samples or isolates from ten successive patients with C.difficile infection to the National Clostridium difficile Reference Laboratory at the Austrian Agency for Health and Food Safety for PCR-ribotyping and in vitro susceptibility testing. A total of 171 eligible patients were identified, including 73 patients with toxin-positive stool specimens and 98 patients from which C. difficile isolates were provided. Of the 159 patients with known age, 127 (74.3 %) were 65 years or older, the median age was 76 years (range: 9–97 years), and the male to female ratio 2.2. Among these patients, 73 % had health care-associated and 20 % community-acquired C. difficile infection (indeterminable 7 %). The all-cause, 30-day mortality was 8.8 % (15/171). Stool samples yielded 46 different PCR-ribotypes, of which ribotypes 027 (20 %), 014 (15.8 %), 053 (10.5 %), 078 (5.3 %), and 002 (4.7 %) were the five most prevalent. Ribotype 027 was found only in the provinces Vienna, Burgenland, and Lower Austria. Severe outcome of C. difficile infection was found to be associated with ribotype 053 (prevalence ratio: 3.04; 95 % CI: 1.24, 7.44), not with the so-called hypervirulent ribotypes 027 and 078. All 027 and 053 isolates exhibited in vitro resistance against moxifloxacin. Fluoroquinolone use in the health care setting must be considered as a factor favoring the spread of these fluoroquinolone resistant C. difficile clones

Influence of Post Mortem Muscle Activity on Turkey Meat Quality.

Wing flapping and body movement can occur during the slaughter of poultry. Wing movement and flapping are driven primarily by the breast muscles (Pectoralis major and minor), and this muscle activity may have implications for meat quality. The objective of this study was to evaluate turkey post mortem activity during slaughter at a commercial poultry processing plant. Post mortem activity (during bleeding) was scored on 5,441 male turkeys, from six different genetic lines, using a 1-4 scale from none to severe wing flapping. Meat quality was measured on these birds in terms of pH (initial, ultimate, delta or change), color (L*, a*, b*), and physiochemical traits (drip loss, cooking loss, shear force). Linear mixed models were used to analyze the effect of activity (score 1-4), genetic line (A-F), and season (summer vs. autumn) on the nine meat quality traits. Post mortem activity influenced a*, drip loss, and shear force although the magnitude of the effects was small. There was an effect (P < 0.05) of genetic line on all the meat quality traits except for L*, cooking loss, and shear force. In general, larger, faster-growing lines had higher pH, but the relationship between the lines for the other traits is not as clear. Season affected all the meat quality traits, except for pHdelta, with meat having a higher pH, L*, b*, drip loss, cooking loss, and shear force in the summer. This study provides an exploratory assessment of post mortem activity in turkeys and identifies meat quality traits which are most affected while also accounting for the effects of genetic line and season. Although identified effect sizes are small, the cumulative effect on turkey meat quality may be more substantial

Describing the relationships among meat quality traits in domestic turkey (Meleagris gallopavo) populations.

The presence of meat quality defects is increasing in the turkey industry. While the main strategy for mitigating these issues is through improved housing, management, and slaughter conditions, it may be possible to incorporate meat quality into a turkey breeding strategy with the intent to improve meat quality. Before this can occur, it is important to describe the current state of turkey meat quality as well as the correlations among the different meat quality traits and important production traits. The main objective of the present study was to provide a descriptive analysis of 8 different meat quality traits for turkey breast meat from 3 different purebred lines (A, B, and C), and their correlation with a selection of production traits. Using a total of 7,781 images, the breast meat (N = 590-3,892 birds depending on trait) was evaluated at 24 h postmortem for color (L*, a*, b*), pH, and physiochemical characteristics (drip loss, cooking loss, shear force). Descriptive statistics (mean and standard deviation) and Pearson correlations were computed to describe the relationships among traits within each genetic line. A one-factor ANOVA and post hoc t-test were conducted for each trait and between each of the genetic lines. We found significant differences between genetic lines for some color traits (L* and a*), pHinitial, drip loss, and cooking loss. The lightest line in weight (line B) had meat that was the lightest (L*) in color. The heaviest line (line C) had meat that was less red (a*) with a higher pHinitial and greater cooking loss. Unfavorable correlations between production traits and meat quality were also found for each of the genetic lines where increases in production (e.g., body weight, growth rate) resulted in meat that was lighter and redder in color and in some cases (line B and C), with an increased moisture loss. The results of this study provide an important benchmark for turkey meat quality in purebred lines and provide an updated account of the relationships between key production traits and meat quality. Although the magnitude of these correlations is low, their cumulative effect on meat quality can be more significant especially with continued selection pressure on growth and yield

Genetic parameters of feather corticosterone and fault bars and correlations with production traits in turkeys (Meleagris gallopavo).

Robustness can refer to an animal's ability to overcome perturbations. Intense selection for production traits in livestock has resulted in reduced robustness which has negative implications for livability as well as production. There is increasing emphasis on improving robustness through poultry breeding, which may involve identifying novel phenotypes that could be used in selection strategies. The hypothalamic-pituitary-adrenal (HPA) axis and associated hormones (e.g., corticosterone) participate in many metabolic processes that are related to robustness. Corticosterone can be measured non-invasively in feathers (FCORT) and reflects the average HPA axis activity over the feather growing period, however measurement is expensive and time consuming. Fault bars are visible feather deformities that may be related to HPA axis activity and may be a more feasible indicator trait. In this study, we estimated variance components for FCORT and fault bars in a population of purebred turkeys as well as their genetic and partial phenotypic correlations with other economically relevant traits including growth and efficiency, carcass yield, and meat quality. The estimated heritability for FCORT was 0.21 ± 0.07 and for the fault bar traits (presence, incidence, severity, and index) estimates ranged from 0.09 to 0.24. The genetic correlation of FCORT with breast weight, breast meat yield, fillet weight, and ultimate pH were estimated at -0.34 ± 0.21, -0.45 ± 0.23, -0.33 ± 0.24, and 0.32 ± 0.24, respectively. The phenotypic correlations of FCORT with breast weight, breast meat yield, fillet weight, drum weight, and walking ability were -0.16, -0.23, -0.18, 0.17, and 0.21, respectively. Some fault bar traits showed similar genetic correlations with breast weight, breast meat yield, and walking ability but the magnitude was lower than those with FCORT. While the dataset is limited and results should be interpreted with caution, this study indicates that selection for traits related to HPA axis activity is possible in domestic turkeys. Further research should focus on investigating the association of these traits with other robustness-related traits and how to potentially implement these traits in turkey breeding

Meta-analysis to predict the effects of temperature stress on meat quality of poultry.

Temperature stress (TS) is a significant issue in poultry production, which has implications for animal health and welfare, productivity, and industry profitability. Temperature stress, including both hot (heat stress) and cold conditions (cold stress), is associated with increased incidence of meat quality defects such as pale, soft, and exudative (PSE) and dark, firm, and dry (DFD) meat costing poultry industries millions of dollars annually. A meta-analysis was conducted to determine the effect of ambient TS on meat quality parameters of poultry. Forty-eight publications which met specific criteria for inclusion were identified through a systematic literature review. Temperature stress was defined by extracting 2 descriptors for each treatment mean from the chosen studies: (1) temperature imposed for the experimental treatments (°C) and duration of temperature exposure. Treatment duration was categorized for analysis into acute (≤24 h) or chronic (>24 h) treatments. Meat quality parameters considered were color (L*-a*-b* scheme), pH (initial and ultimate), drip loss, cooking loss, and shear force. Linear mixed model analysis, including study as a random effect, was used to determine the effect of treatment temperature and duration on meat quality. Model evaluation was conducted by performing a k-fold cross-validation to estimate test error, and via assessment of the root mean square prediction error (RMSPE), and concordance correlation coefficient (CCC). Across both acute and chronic durations, treatment temperature was found to have a significant effect on all studied meat quality parameters. As treatment temperature increased, meat demonstrated characteristics of PSE meat and, as temperature decreased, meat demonstrated characteristics of DFD meat. The interaction between treatment temperature and duration was significant for most traits, however, the relative impact of treatment duration on the studied traits was inconsistent. Acute TS had a larger effect than chronic TS on ultimate pH, and chronic stress had a more considerable impact on color traits (L* and a*). This meta-analysis quantifies the effect of ambient TS on poultry meat quality. However, quantitative effects were generally small, and therefore may or may not be of practical significance from a processing perspective