Spinal infection: state of the art and management algorithm

Spinal infection is a rare pathology although a concerning rising incidence has been observed in recent years. This increase might reflect a progressively more susceptible population but also the availability of increased diagnostic accuracy. Yet, even with improved diagnosis tools and procedures, the delay in diagnosis remains an important issue. This review aims to highlight the importance of a methodological attitude towards accurate and prompt diagnosis using an algorithm to aid on spinal infection management. METHODS: Appropriate literature on spinal infection was selected using databases from the US National Library of Medicine and the National Institutes of Health. RESULTS: Literature reveals that histopathological analysis of infected tissues is a paramount for diagnosis and must be performed routinely. Antibiotic therapy is transversal to both conservative and surgical approaches and must be initiated after etiological diagnosis. Indications for surgical treatment include neurological deficits or sepsis, spine instability and/or deformity, presence of epidural abscess and upon failure of conservative treatment. CONCLUSIONS: A methodological assessment could lead to diagnosis effectiveness of spinal infection. Towards this, we present a management algorithm based on literature findings

Multi-messenger observations of a binary neutron star merger

On 2017 August 17 a binary neutron star coalescence candidate (later designated GW170817) with merger time 12:41:04 UTC was observed through gravitational waves by the Advanced LIGO and Advanced Virgo detectors. The Fermi Gamma-ray Burst Monitor independently detected a gamma-ray burst (GRB 170817A) with a time delay of ~1.7 s with respect to the merger time. From the gravitational-wave signal, the source was initially localized to a sky region of 31 deg2 at a luminosity distance of 40+8-8 Mpc and with component masses consistent with neutron stars. The component masses were later measured to be in the range 0.86 to 2.26 Mo. An extensive observing campaign was launched across the electromagnetic spectrum leading to the discovery of a bright optical transient (SSS17a, now with the IAU identification of AT 2017gfo) in NGC 4993 (at ~40 Mpc) less than 11 hours after the merger by the One- Meter, Two Hemisphere (1M2H) team using the 1 m Swope Telescope. The optical transient was independently detected by multiple teams within an hour. Subsequent observations targeted the object and its environment. Early ultraviolet observations revealed a blue transient that faded within 48 hours. Optical and infrared observations showed a redward evolution over ~10 days. Following early non-detections, X-ray and radio emission were discovered at the transient’s position ~9 and ~16 days, respectively, after the merger. Both the X-ray and radio emission likely arise from a physical process that is distinct from the one that generates the UV/optical/near-infrared emission. No ultra-high-energy gamma-rays and no neutrino candidates consistent with the source were found in follow-up searches. These observations support the hypothesis that GW170817 was produced by the merger of two neutron stars in NGC4993 followed by a short gamma-ray burst (GRB 170817A) and a kilonova/macronova powered by the radioactive decay of r-process nuclei synthesized in the ejecta

Nurses' perceptions of aids and obstacles to the provision of optimal end of life care in ICU

Contains fulltext : 172380.pdf (publisher's version ) (Open Access

DIFFERENT PROPORTIONS AND TYPES OF MECHANICALLY RECOVERED PORK IN HAMBURGERS

The properties of hamburgers containing 10, 20, and 30% mechanically recovered meat (MRM) from backbones, 20% MRM from leg bones, and 20% MRM from ribs were studied using such parameters as composition, cooking loss, color, sensory analysis, and instrumental texture analysis. Adding more than 10% MRM increased the percentage of water retained during cooking. The presence of MRM caused a significant decrease in the L (lightness) value of the hamburgers and a significant rise in the a (redness) value, in an amount depending on the proportion and type of MRM. When MRM was added, the hardness and firmness of the hamburgers underwent a significant decrease. Sensory analysis indicated that, though adding MRM led to a certain “liver” flavor, a proportion of 10% MRM resulted in organoleptic properties superior to those of hamburgers made exclusively of hand-boned meat.Peer reviewe

Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion

Characteristics of beef patties with low-salt (0.5%) and low-fat (<10%) contents were studied during frozen storage as affected by addition of Wakame seaweed (3%) and partial or total replacement of pork backfat with olive oil-in-water emulsion. Patties with Wakame presented less (P < 0.05) thawing and cooking losses and were softer (P < 0.05) than patties without seaweed. A softening effect (P < 0.05) induced by olive oil emulsion was observed only in seaweed-free patties. Lipid oxidation and microbiological counts in reformulated products were not a limiting factor for frozen stability. Wakame incorporation increased (P < 0.05) mineral contents, but all products presented the same Na/K ratio. Observed changes in microstructure were associated with seaweed addition (formation of alginate chains). All products were judged acceptable by the sensory panel. In the course of frozen storage no important changes were found in the target properties due to the different treatments. (C) 2010 Elsevier Ltd. All rights reserved

Rheological evaluation of ethyl cellulose and beeswax oleogels as fat replacers in meat products

Trabajo presentado al Iberian Meeting on Rheology (IBEREO), celebrado en Oporto (Portugal) del 4 al 6 de septiembre de 2019.[Objective]: Develop and characterize rheological animal fat replacers by structuring a healthier lipid mixture (olive, linseed, fish) with two different organogelators (ethyl cellulose and beeswax), taking into consideration their physico-chemical, mechanical (puncture) and viscoelastic properties as a function of storage (28 days, 3 ºC ± 1 degree). [Conclusions]: Both oleogels showed a solid-like structure similar to that of animal fat suggesting their potential use as fat replacers, with a healthy fatty acid profile in meat products development. EC-OG produced more deformable and cohesive gels with greater time stability than W-OG. Both oleogeles could be stored for up to 15 days prior to use without significant changes in their composition or technological characteristics