Epidemiology of Syphilis in regional blood transfusion centres in Burkina Faso, West Africa

Introduction: Syphilis remains a major public health problem in  sub-Saharan Africa, including Burkina Faso. However, few published data are available on the prevalence of syphilis in the population. This study had two main objectives: to determine the seroprevalence of syphilis in acohort of 37,210 first time blood donors and to study socio-demographic factors associated with the risk of infection by Treponema pallidum.Methods: Antibodies to Treponema pallidum were screened by using  Reagin Rapid Test (RPR) and confirmed by treponema pallidum  haemagglutination test (TPHA). Results: The overall seroprevalence of syphilis was 1.5% among first time blood donors and was significantly different between centers (p <0.001). The infection was significantly higher in men than women among blood  donors in Ouagadougou and Fada N´gourma (P = 0.001 and P = 0.034). The overall seroprevalence of syphilis among blood donors was not  associated with either age group or HIV status. In contrast, a significantly high seroprevalence of syphilis was observed in blood donors with HBsAg (P = 0.014) and anti-HCV (P = 0.007) positive.Conclusion: Our report shows a low seroprevalence of syphilis in the  representative sample of the population of Burkina Faso. The  seroprevalence of syphilis remains unequally distributed between urban and rural areas and was not associated with HIV infection

Microbial metabolites as biological control agents in food safety

Ensuring food safety and at the same time meeting such demands for retention of nutrition and quality attributes have resulted in increased interest in alternative preservation techniques for inactivating microorganisms and enzymes in foods. This increasing demand has opened new dimensions for the use of natural preservatives derived from plants, animals, or microflora. Extensive research has investigated the potential application of natural antimicrobial agents in food preservation. Especially the significance and use of microbes as producers of antimicrobial metabolites has increased significantly during the last decades. Reported studies have demonstrated that microbial metabolites from microorganisms exhibited a great numbers of diverse and versatile biological effects about antimicrobial activities. These microorganisms produce many compounds that are active against other microorganisms, which can be harnessed to inhibit the growth of potential spoilage or pathogenic microorganisms. These include fermentation end products (metabolites) such as organic acids, hydrogen peroxide, and diacetyl, biofilm, exopolysaccharides in addition to bacteriocins and other antagonistic compounds such as reuterin. Up to now, antimicrobial metabolites from lactic acid bacteria (such as nisin) have been mostly used in food preservation. In addition to lactic acid bacteria, some yeast, mold, and another bacteria species as well as some pathogenic bacteria can produce antimicrobial metabolites. Antimicrobial metabolites present in foods can extend the shelf life of unprocessed or processed foods by reducing the microbial growth rate or viability. This offers a new knowledge-based approach to the exploitation of bacteria for food production, from metabolic engineering of microorganisms to produce antimicrobials or nutritionals, to the molecular mining of activities as yet unknown but which could benefit food production. In addition, the availability of the genomes of many food pathogenic and spoilage bacteria may open up new possibilities for the design of novel antimicrobials which target essential functions of these problematic bacteria. In this chapter, antimicrobial metabolites from microorganism in food safety as a biocontrol agent reviewed. © 2014, Springer Science+Business Media New York