Multipartite viruses: Organization, emergence and evolution

Tesis doctoral inédita leída en la Universidad Autónoma de Madrid, Facultad de Ciencias, Departamento de Biología Molecular. Fecha de lectura: 20-02-202

Diseño de un modelo administrativo para la operatividad del Programa de Seguridad Alimentaria y Nutricional - PAN, del municipio de Pereira

El modelo administrativo para la operatividad del Plan Municipal de Seguridad Alimentaria y Nutricional de Pereira, contempla a lo largo de la presente propuesta, seis capítulos, donde en cuatro de ellos se pretende aportar un diseño de modelo, partiendo del proceso administrativo y en dos de ellos, se presentan la propuesta, conclusiones y recomendaciones del modelo. En la Fase de Planeación, se permite definir anticipadamente las acciones fundamentales para desarrollarlo, otorgándole norte al mismo y definiendo las acciones de articulación con otras secretarías y con la gerencia. La Fase de Organización, en la que se pretende analizar los procesos y procedimientos del Plan, así como la planta de cargos y la estructura organizacional del mismo, proponiendo como la mejor, una estructura por procesos tipo ¿circular¿, dado que esta facilita la comunicación y el trabajo interdisciplinario y en equipo. La Fase de Dirección, busca lograr el conocimiento del PAN, el empoderamiento hacia el mismo por parte de sus funcionarios, el modelo de liderazgo a seguir para su funcionamiento, la importancia del trabajo en equipo y una estrategia de comunicación para el mismo. Finalmente, la Fase de Control en la cual las directivas deben tener en cuenta con qué tipo de indicadores se medirá el impacto del mismo y cómo se tomarán las decisiones dentro de este, de acuerdo con su desempeño. Se considera que este aporte de modelo, será fundamental en la operatividad el Plan Anual de Nutrición y la optimización de sus recursos tanto humanos, como logísticos y financieros al igual que servirá como modelo a ser implementado como parte de soluciones estructurales tanto para el presente Plan, como para otros programas de la misma naturaleza, en otros municipios y en el país, teniendo en cuenta cada contexto.The administrative model for the operation of Pereira´s Nutritional and Food Security Plan - PAN, (Plan Municipal de Seguridad Alimentaria y Nutricional) comprises six chapter, four of them which correspond to the administrative process, and the other two which correspond to the proposition and recomendations and conclusion about this model. In the Planning Stage, the fundamental steps for the PAN development are defined, as well as its main direction and the way in which is going to be of concern on the part of other municipal offices. In the Organizing Stage, the PAN deals with analizing the different processes and procedures to be followed, drawing the conclusion that a structure of the ¨circular type¨ is the one the best fits given the fact it promotes good communication between people and interdisciplinary /team work. The Directing Stage, is aimed at the knowing of the plan on the part of people that have a say in the matter, their empowerment, and the leadership model to be implemented. Finally, the Controlling Stage, has to do whit the way in which the PAN´s management will measure its impact and make the corresponding decisions. Thjs study would be key for running the PAN as well as, resources of all sorts such as, human, monetary and the like. This study would also be taken as a model to be closely followed not only in the PAN implementation, but also in other programs of different nature and scope

Diseño de un modelo administrativo para la operatividad del Programa de Seguridad Alimentaria y Nutricional - PAN, del municipio de Pereira

El modelo administrativo para la operatividad del Plan Municipal de Seguridad Alimentaria y Nutricional de Pereira, contempla a lo largo de la presente propuesta, seis capítulos, donde en cuatro de ellos se pretende aportar un diseño de modelo, partiendo del proceso administrativo y en dos de ellos, se presentan la propuesta, conclusiones y recomendaciones del modelo. En la Fase de Planeación, se permite definir anticipadamente las acciones fundamentales para desarrollarlo, otorgándole norte al mismo y definiendo las acciones de articulación con otras secretarías y con la gerencia. La Fase de Organización, en la que se pretende analizar los procesos y procedimientos del Plan, así como la planta de cargos y la estructura organizacional del mismo, proponiendo como la mejor, una estructura por procesos tipo ¿circular¿, dado que esta facilita la comunicación y el trabajo interdisciplinario y en equipo. La Fase de Dirección, busca lograr el conocimiento del PAN, el empoderamiento hacia el mismo por parte de sus funcionarios, el modelo de liderazgo a seguir para su funcionamiento, la importancia del trabajo en equipo y una estrategia de comunicación para el mismo. Finalmente, la Fase de Control en la cual las directivas deben tener en cuenta con qué tipo de indicadores se medirá el impacto del mismo y cómo se tomarán las decisiones dentro de este, de acuerdo con su desempeño. Se considera que este aporte de modelo, será fundamental en la operatividad el Plan Anual de Nutrición y la optimización de sus recursos tanto humanos, como logísticos y financieros al igual que servirá como modelo a ser implementado como parte de soluciones estructurales tanto para el presente Plan, como para otros programas de la misma naturaleza, en otros municipios y en el país, teniendo en cuenta cada contexto.The administrative model for the operation of Pereira´s Nutritional and Food Security Plan - PAN, (Plan Municipal de Seguridad Alimentaria y Nutricional) comprises six chapter, four of them which correspond to the administrative process, and the other two which correspond to the proposition and recomendations and conclusion about this model. In the Planning Stage, the fundamental steps for the PAN development are defined, as well as its main direction and the way in which is going to be of concern on the part of other municipal offices. In the Organizing Stage, the PAN deals with analizing the different processes and procedures to be followed, drawing the conclusion that a structure of the ¨circular type¨ is the one the best fits given the fact it promotes good communication between people and interdisciplinary /team work. The Directing Stage, is aimed at the knowing of the plan on the part of people that have a say in the matter, their empowerment, and the leadership model to be implemented. Finally, the Controlling Stage, has to do whit the way in which the PAN´s management will measure its impact and make the corresponding decisions. Thjs study would be key for running the PAN as well as, resources of all sorts such as, human, monetary and the like. This study would also be taken as a model to be closely followed not only in the PAN implementation, but also in other programs of different nature and scope

Comprehensive evaluation and implementation of improvement actions in butcher shops

Foodborne pathogens can cause acute and chronic diseases and produce a wide range of symptoms. Since the consumption of ground beef is a risk factor for infections with some bacterial pathogens, we performed a comprehensive evaluation of butcher shops, implemented improvement actions for both butcher shops and consumers, and verified the impact of those actions implemented. A comprehensive evaluation was made and risk was quantified on a 1-100 scale as high-risk (1-40), moderate-risk (41-70) or low-risk (71-100). A total of 172 raw ground beef and 672 environmental samples were collected from 86 butcher shops during the evaluation (2010-2011) and verification (2013) stages of the study. Ground beef samples were analyzed for mesophilic aerobic organisms, Escherichia coli and coagulase-positive Staphylococcus aureus enumeration. Salmonella spp., E. coli O157:H7, non-O157 Shiga toxin-producing E. coli (STEC), and Listeria monocytogenes were detected and isolated from all samples. Risk quantification resulted in 43 (50.0%) high-risk, 34 (39.5%) moderate-risk, and nine (10.5%) low-risk butcher shops. Training sessions for 498 handlers and 4,506 consumers were held. Re-evaluation by risk quantification and microbiological analyses resulted in 19 (22.1%) high-risk, 42 (48.8%) moderate-risk and 25 (29.1%) low-risk butcher shops. The count of indicator microorganisms decreased with respect to the 2010-2011 period. After the implementation of improvement actions, the presence of L. monocytogenes, E. coli O157:H7 and stx genes in ground beef decreased. Salmonella spp. was isolated from 10 (11.6%) ground beef samples, without detecting statistically significant differences between both study periods (evaluation and verification). The percentage of pathogens in environmental samples was reduced in the verification period (Salmonella spp., 1.5%; L. monocytogenes, 10.7%; E. coli O157:H7, 0.6%; non-O157 STEC, 6.8%). Risk quantification was useful to identify those relevant facts in butcher shops. The reduction of contamination in ground beef and the environment was possible after training handlers based on the problems identified in their own butcher shops. Our results confirm the feasibility of implementing a comprehensive risk management program in butcher shops, and the importance of information campaigns targeting consumers. Further collaborative efforts would be necessary to improve foodstuffs safety at retail level and at home.Facultad de Ciencias VeterinariasInstituto de Genética Veterinari

Comprehensive evaluation and implementation of improvement actions in butcher shops

Foodborne pathogens can cause acute and chronic diseases and produce a wide range of symptoms. Since the consumption of ground beef is a risk factor for infections with some bacterial pathogens, we performed a comprehensive evaluation of butcher shops, implemented improvement actions for both butcher shops and consumers, and verified the impact of those actions implemented. A comprehensive evaluation was made and risk was quantified on a 1-100 scale as high-risk (1-40), moderate-risk (41-70) or low-risk (71-100). A total of 172 raw ground beef and 672 environmental samples were collected from 86 butcher shops during the evaluation (2010-2011) and verification (2013) stages of the study. Ground beef samples were analyzed for mesophilic aerobic organisms, Escherichia coli and coagulase-positive Staphylococcus aureus enumeration. Salmonella spp., E. coli O157:H7, non-O157 Shiga toxin-producing E. coli (STEC), and Listeria monocytogenes were detected and isolated from all samples. Risk quantification resulted in 43 (50.0%) high-risk, 34 (39.5%) moderate-risk, and nine (10.5%) low-risk butcher shops. Training sessions for 498 handlers and 4,506 consumers were held. Re-evaluation by risk quantification and microbiological analyses resulted in 19 (22.1%) high-risk, 42 (48.8%) moderate-risk and 25 (29.1%) low-risk butcher shops. The count of indicator microorganisms decreased with respect to the 2010-2011 period. After the implementation of improvement actions, the presence of L. monocytogenes, E. coli O157:H7 and stx genes in ground beef decreased. Salmonella spp. was isolated from 10 (11.6%) ground beef samples, without detecting statistically significant differences between both study periods (evaluation and verification). The percentage of pathogens in environmental samples was reduced in the verification period (Salmonella spp., 1.5%; L. monocytogenes, 10.7%; E. coli O157:H7, 0.6%; non-O157 STEC, 6.8%). Risk quantification was useful to identify those relevant facts in butcher shops. The reduction of contamination in ground beef and the environment was possible after training handlers based on the problems identified in their own butcher shops. Our results confirm the feasibility of implementing a comprehensive risk management program in butcher shops, and the importance of information campaigns targeting consumers. Further collaborative efforts would be necessary to improve foodstuffs safety at retail level and at home.Facultad de Ciencias VeterinariasInstituto de Genética Veterinari

Isolation and characterization of non-O157 Shiga toxin-producing <i>Escherichia coli</i> from beef carcasses, cuts and trimmings of abattoirs in Argentina

Several foods contaminated with Shiga toxin-producing Escherichia coli (STEC) are associated with human diseases. Some countries have established microbiological criteria for non-O157 STEC, thus, the absence of serogroups O26, O45, O103, O104, O111, O121, and O145 in sprouts from the European Union or ground beef and beef trimmings from the United States is mandatory. While in Argentina screening for O26, O103, O111, O145 and O121 in ground beef, ready-to-eat food, sausages and vegetables is mandatory, other countries have zero-tolerance for all STEC in chilled beef. The aim of this study was to provide data on the prevalence of non-O157 STEC isolated from beef processed in eight Argentinean cattle slaughterhouses producing beef for export and local markets, and to know the non-O157 STEC profiles through strain characterization and genotypic analysis. Samples (n = 15,965) from 3,205 beef carcasses, 9,570 cuts and 3,190 trimmings collected between March and September 2014 were processed in pools of five samples each. Pools of samples (n = 3,193) from 641 carcasses, 1,914 cuts and 638 trimming were analyzed for non-O157 STEC isolation according to ISO/CEN 13136:2012. Of these, 37 pools of carcasses (5.8%), 111 pools of cuts (5.8%) and 45 pools of trimmings (7.0%) were positive for non-O157 STEC. STEC strains (n = 200) were isolated from 193 pools of samples. The most prevalent serotypes were O174:H21, O185:H7, O8:H19, O178:H19 and O130:H11, and the most prevalent genotypes were stx2c(vh-b) and stx2a/saa/ehxA. O103:H21 strain was eae-positive and one O178:H19 strain was aggR/aaiC-positive. The prevalence of non-O157 STEC in beef carcasses reported here was low. None of the non-O157 STEC strains isolated corresponded to the non-O157 STEC serotypes and virulence profiles isolated from human cases in Argentina in the same study period. The application of microbiological criteria for each foodstuff should be determined by risk analysis in order to have a stringent monitoring system. Likewise, zero-tolerance intervention measures should be applied in beef, together with GMP and HACCP. Further, collaborative efforts for risk assessment, management and communication are extremely important to improve the safety of foodstuffs.Instituto de Genética VeterinariaFacultad de Ciencias Veterinaria

Isolation and characterization of non-O157 Shiga toxin-producing <i>Escherichia coli</i> from beef carcasses, cuts and trimmings of abattoirs in Argentina

Several foods contaminated with Shiga toxin-producing Escherichia coli (STEC) are associated with human diseases. Some countries have established microbiological criteria for non-O157 STEC, thus, the absence of serogroups O26, O45, O103, O104, O111, O121, and O145 in sprouts from the European Union or ground beef and beef trimmings from the United States is mandatory. While in Argentina screening for O26, O103, O111, O145 and O121 in ground beef, ready-to-eat food, sausages and vegetables is mandatory, other countries have zero-tolerance for all STEC in chilled beef. The aim of this study was to provide data on the prevalence of non-O157 STEC isolated from beef processed in eight Argentinean cattle slaughterhouses producing beef for export and local markets, and to know the non-O157 STEC profiles through strain characterization and genotypic analysis. Samples (n = 15,965) from 3,205 beef carcasses, 9,570 cuts and 3,190 trimmings collected between March and September 2014 were processed in pools of five samples each. Pools of samples (n = 3,193) from 641 carcasses, 1,914 cuts and 638 trimming were analyzed for non-O157 STEC isolation according to ISO/CEN 13136:2012. Of these, 37 pools of carcasses (5.8%), 111 pools of cuts (5.8%) and 45 pools of trimmings (7.0%) were positive for non-O157 STEC. STEC strains (n = 200) were isolated from 193 pools of samples. The most prevalent serotypes were O174:H21, O185:H7, O8:H19, O178:H19 and O130:H11, and the most prevalent genotypes were stx2c(vh-b) and stx2a/saa/ehxA. O103:H21 strain was eae-positive and one O178:H19 strain was aggR/aaiC-positive. The prevalence of non-O157 STEC in beef carcasses reported here was low. None of the non-O157 STEC strains isolated corresponded to the non-O157 STEC serotypes and virulence profiles isolated from human cases in Argentina in the same study period. The application of microbiological criteria for each foodstuff should be determined by risk analysis in order to have a stringent monitoring system. Likewise, zero-tolerance intervention measures should be applied in beef, together with GMP and HACCP. Further, collaborative efforts for risk assessment, management and communication are extremely important to improve the safety of foodstuffs.Instituto de Genética VeterinariaFacultad de Ciencias Veterinaria

Entornos y herramientas digitales para el aprendizaje y la colaboración

En este trabajo se presentan algunas de las líneas de investigación y desarrollo en el marco del subproyecto “Metodologías y herramientas para la apropiación de tecnologías digitales en escenarios educativos híbridos”, correspondiente al Instituto de Investigación en Informática LIDI. En particular, se analizan los resultados obtenidos durante 2019 e inicios de 2020, y aquellos que se esperan alcanzar en el transcurso del año. El foco del proyecto se centra en la investigación, desarrollo e innovación en el área de tecnologías digitales para escenarios educativos. Específicamente, se abordan como ejes temáticos: los materiales educativos digitales, los juegos serios, los entornos digitales, y la colaboración mediada con dichas tecnologías. Se investiga sobre las metodologías de diseño y creación de estas herramientas y entornos, y su aplicación en diferentes contextos educativos con evaluación de diversas variables de impacto. Además, se participa en la formación de recursos humanos en el área y en la cooperación con otras universidad el país y del exterior.Eje: Tecnología informática aplicada en educación.Red de Universidades con Carreras en Informátic

Diseño y desarrollo de herramientas y entornos digitales para escenarios educativos híbridos

Este trabajo presenta y describe algunas de las líneas de investigación y desarrollo del subproyecto “Metodologías y herramientas para la apropiación de tecnologías digitales en escenarios educativos híbridos”, correspondiente al Instituto de Investigación en Informática LIDI. Se detallan más específicamente los avances y resultados del año 2020, e inicios del 2021. Este subproyecto aborda la investigación, desarrollo e innovación en el área de tecnologías digitales para escenarios educativos. Se estudian metodologías y herramientas para el diseño y desarrollo de diferentes sistemas de interés para escenarios educativos, en los que se entraman diferentes dispositivos, contextos, formas de acceso y dinámicas de trabajo. Además, se participa fuertemente en la formación de recursos humanos en el área y en la cooperación con otras universidades del país y del exterior.Red de Universidades con Carreras en Informátic

Entornos virtuales y herramientas digitales en escenarios educativos híbridos

Se presentan aquí algunas de las líneas de investigación y desarrollo del subproyecto “Metodologías y herramientas para la apropiación de tecnologías digitales en escenarios educativos híbridos”, correspondiente al Instituto de Investigación en Informática LIDI. En particular, se detallan los avances y logros alcanzados en este subproyecto en el año 2021. El trabajo se concentra en el desarrollo e innovación en el área de tecnologías digitales para escenarios educativos. Como parte de los objetivos se estudian técnicas, metodologías, y herramientas de diseño y desarrollo para diseñar y crear sistemas que puedan atender a los actuales contextos educativos; en los que se combinan diversas tecnologías, dispositivos, dinámicas de trabajo y personas con diferentes saberes y recorridos. Además, se participa fuertemente en la formación de recursos humanos en el área y en la cooperación con otras universidades del país y del exterior.Red de Universidades con Carreras en Informátic