The role of Streptococcus pneumoniae in community-acquired pneumonia among adults in Europe:a meta-analysis

<p>The primary objective of this meta-analysis was to estimate the prevalence of adult community-acquired pneumonia (CAP) caused by Streptococcus pneumoniae in Europe, adjusted for possible independent covariates. Two reviewers conducted a systematic literature search using PubMed on English-language articles that involved human subjects with CAP during the period from January 1990 to November 2011 across European countries. A mixed-effects meta-regression model was developed and populated with 24,410 patients obtained from 77 articles that met the inclusion criteria. The model showed that the observed prevalence of S. pneumoniae in CAP significantly varies between European regions, even after adjusting for explanatory covariates, including patient characteristics, diagnostic tests, antibiotic resistance, and health-care setting. The probability of detecting S. pneumoniae was substantially higher in studies that performed more frequently a diagnostic polymerase chain reaction assay compared to all the other diagnostic tests included. Furthermore, S. pneumoniae was more likely to be confirmed as the cause of a CAP in studies with intensive care unit patients as compared to those with hospital- or community-treated patients. This study provides estimates of the average observed prevalence of S. pneumoniae, which could be used for projecting the health and economic benefits of pneumococcal immunization.</p>

Cooling and Freezing of Fruits and Fruit Products

The use of low temperatures is an important factor for maintaining postharvest quality of fruits and greatly influences the rate of deterioration. The objective of cooling is to prolong the commercial life of perishable products, by decreasing metabolic activity without causing chilling or freezing injuries, reduction of microbial growth and water loss of the product, between others. On the other side, freezing results in improved effects with respect to shelf life of fruits and availability throughout the year, however various undesirable changes occur due to ice formation.In the present chapter pre-cooling treatments and refrigerated storage of fruits are analyzed. The use of controlled and modified atmosphere storage, novel technologies (thermal treatments, UV-C irradiation, etc.), minimally processed fruits and the use of edible coatings are analyzed.With reference to fruit freezing the formation of ice in tissues (nucleation and crystal growth, intra and extracellular ice), initial freezing point, state diagrams, glass transition temperature, freezing rates and the different equipment used for freezing are described.The effect of freezing rate on fruit quality, physical and chemical modifications, nutritional properties and microbial stability of frozen fruit are discussed. Preparatory operations for freezing such as pre-treatments of fruits using sugar syrups, and dehydrofreezing are explained. Recommended packaging and industrial freezing methods, shelf-life of frozen fruits and new trends in freezing technology are also analyzedFil: Chaves, Alicia Raquel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin