Analysis of GB virus C infection among HIV-HCV coinfected patients Análise da infecção pelo vírus GB-C em pacientes com coinfecção VIH-VHC

The aim of this study was to evaluate the effect of GB virus C on laboratory markers and histological parameters among HIV-seropositive patients coinfected with HCV. Lower degrees of hepatic lesions were observed in the triple-infected patients, in comparison with HIV-HCV coinfected patients who were negative for GBV-C RNA.<br>O objetivo do estudo foi avaliar o efeito da infecção pelo vírus GB-C em marcadores laboratoriais e parâmetros histológicos em pacientes HIV soropositivos coinfectados com VHC. Menor grau de lesão hepática foi observado nos pacientes com tripla infecção em comparação aos pacientes coinfectados com VIH-VHC negativos para GBV-C RNA

Food safety research underpinning food service systems - a review

Food service systems allow the decoupling of food production from service and offer economies of scale. However, the multiple steps in processing introduce additional safety risks in comparison with the traditional preparation. Operators need to be aware of the preservation principles and the type of data available in food safety research. This paper provides justification and describes the link between different types of studies in the field: surveys of background microflora, challenge studies, food safety design, predictive modelling, hazard analysis critical control point (HACCP) and good manufacturing practices (GMP). The needs and directions for further research are identified