Serological response and breakthrough infection after COVID-19 vaccination in patients with cirrhosis and post-liver transplant

Background: Vaccine hesitancy and lack of access remain major issues in disseminating COVID-19 vaccination to liver patients globally. Factors predicting poor response to vaccination and risk of breakthrough infection are important data to target booster vaccine programs. The primary aim of the current study was to measure humoral responses to 2 doses of COVID-19 vaccine. Secondary aims included the determination of factors predicting breakthrough infection.Methods: COVID-19 vaccination and Biomarkers in cirrhosis And post-Liver Transplantation is a prospective, multicenter, observational case-control study. Participants were recruited at 4–10 weeks following first and second vaccine doses in cirrhosis [n = 325; 94% messenger RNA (mRNA) and 6% viral vaccine], autoimmune liver disease (AILD) (n = 120; 77% mRNA and 23% viral vaccine), post-liver transplant (LT) (n = 146; 96% mRNA and 3% viral vaccine), and healthy controls (n = 51; 72% mRNA, 24% viral and 4% heterologous combination). Serological end points were measured, and data regarding breakthrough SARS-CoV-2 infection were collected.Results: After adjusting by age, sex, and time of sample collection, anti-Spike IgG levels were the lowest in post-LT patients compared to cirrhosis (p < 0.0001), AILD (p < 0.0001), and control (p = 0.002). Factors predicting reduced responses included older age, Child-Turcotte-Pugh B/C, and elevated IL-6 in cirrhosis; non-mRNA vaccine in AILD; and coronary artery disease, use of mycophenolate and dysregulated B-call activating factor, and lymphotoxin-α levels in LT. Incident infection occurred in 6.6%, 10.6%, 7.4%, and 15.6% of cirrhosis, AILD, post-LT, and control, respectively. The only independent factor predicting infection in cirrhosis was low albumin level.Conclusions: LT patients present the lowest response to the SARS-CoV-2 vaccine. In cirrhosis, the reduced response is associated with older age, stage of liver disease and systemic inflammation, and breakthrough infection with low albumin level

Microbial community dynamics during ripening of fermented sausage produced in Apulia region

Microbial changes during meat fermentation (salami), made without commercial starter cultures, were followed at two artisanal factories, A and B, in Apulia region (South Italy). Fermentation was governed by an active lactic flora (> 107 CFU g-1) and salt tolerant, catalase positive cocci (> 105 CFU g-1). Total enterobacteria decreased from 4.5x103 CFU g-1 (0 day) to 2.2x101 CFU g-1 (28th day) in salami of the factory A, where the terminal values of pH and aw were 5.0 and 0.86, respectively. In the salami produced in factory B, Enterobacteriaceae showed a minor decrease [from 4.8x104 (0 day) to 1.2x103 (28th day)] probably due to minor decreases in pH (5.6) and aw (0.87) at the end of ripening (28th day). Enterococci exceeded 105 CFU g-1 at the end of ripening (28th day). The microbiological significance of each bacterial group was discussed

Microbial community dynamics during ripening of fermented sausage produced in Apulia region (Italy).

Microbial changes during meat fermentation (salami), made without commercial starter cultures, were followed at two artisanal factories, A and B, in Apulia region (South Italy). Fermentation was governed by an active lactic flora (> 107 CFU g-1) and salt tolerant, catalase positive cocci (> 105 CFU g-1). Total enterobacteria decreased from 4.5x103 CFU g-1 (0 day) to 2.2x101 CFU g-1 (28th day) in salami of the factory A, where the terminal values of pH and aw were 5.0 and 0.86, respectively. In the salami produced in factory B, Enterobacteriaceae showed a minor decrease [from 4.8x104 (0 day) to 1.2x103 (28th day)] probably due to minor decreases in pH (5.6) and aw (0.87) at the end of ripening (28th day). Enterococci exceeded 105 CFU g-1 at the end of ripening (28th day). The microbiological significance of each bacterial group was discussed