Legionnaires’ Disease and Use of Tumor Necrosis Factor-Αlpha Inhibitors: A Forthcoming Problem?

Aim: To establish a review in the current literature and to analyze the relation Legionnaires’ disease – TNF-α inhibitors, in order to estimate the real indications for such connection.Material and Methods: The electronic data for PubMed and Google Scholar have been searched, according to the vocabulary: legionellosis, epidemiology, outbreak, diagnosis, pathogenesis, therapy, TNF-α inhibitors, indications, side effects, risk of infection. The obtained studies have been selected in English, according to the relevance by the topic.Results: Selected papers, consisted of ten studies and eight case reports, yielded 35 cases of Legionnaires' disease associated with the use of TNF- α inhibitor treatment.Discussion: There is a prevailing conclusion for increased risk of serious infections while using TNF-α inhibitors and also a deficiency of studies for an association of Legionnaires’ disease with the use of TNF-α inhibitors. Sub-diagnosing and no-existence of screening before the anti-TNF-α therapy blur the factual profile for the researched relation. The possibility for latent infection has not been sufficiently researched.Conclusion: There are indications that Legionnaires’ disease in the therapy with TNF-α inhibitors is indeed a forthcoming problem. Additional target researches are required in order to establish the position of Legionnaires’ disease in the mosaic of anti - TNF-α therapy

THE INFLUENCE OF DIFFERENT CONCENTRATIONS OF PLANT ESSENTIAL OILS ON GROWTH AND REPRODUCTION OF Salmonella enteritidis

Plant essential oils have been reported to possess antimicrobial properties and therefore have potential usage as natural antimicrobials of food. The aim of the study was to examined the antimicrobial effect of sweet basil and thyme essential oils against growth and reproduction of Salmonella enteritidis reference strain ATCC 13076 (S. enteritidis RS) and Salmonella enteritidis epidemical strain (S. enteritidis ES) cultivated on plate. Therefore, the samples were prepared as a dip application from different concentrations of sweet basil and thyme essential oils (1; 2.5 and 5%) with initial concentration of bacteria from 109 CFU/mL and were cultivated on plate. The control samples were prepared as dip application of bacteria without added essential oils. All samples were exposed at 37°C and 46°C. The growth of S. enteritidis RS and S. enteritidis ES was observed only in the control samples without added sweet basil and thyme essential oils. There wasn’t any growth of both Salmonella еnteritidis strains in the samples dipped in the 1; 2.5 and 5% sweet basil and thyme essential oils. The results from the ANOVA indicate that the utilized essential oils in combination with temperature regime was significantly (p <0.001) reduced the CFU number of the both strains of Salmonella enteritidis. These results support the possibility of using sweet basil and thyme essential oil as natural preservatives in food to contribute in the reduction of Salmonella enteritidis at acceptable levels in view to prevent the risk for consumers

Mastitis pathogens and their antimicrobial susceptibility in early lactating dairy cows

A two years cross-sectional longitudinal survey was carried out for determination of udder pathogens prevalence and their antimicrobial profile in one commercial dairy farm. Dairy cows were selected in relation to date of calving and period of early lactation in order to minimize environmental impact.A udder quarters milk samples were obtained from totally 211 black-white dairy cows. The quarter milk-samples were screening using the California Mastitis Test (CMT) for detection of abnormal milk secretion (AMS) and from quarters with AMS were obtained milk-samples for microbiological examination in order to detect intramammary infections (IMI). The milk-samples were obtained in two periods: period from beginning of lactation until 21st day in lactation and period from 22nd to 42nd day in lactation. The prevalence of IMI in period from beginning of lactation until 21st day in lactation and period from 22nd to 42nd day in lactation was 4.03% and 4.38%, respectively. Based on CMT, there was found totally 162 udder quarters with AMS. From these quarters, the overall proportion of microbiological negative quarters was 56.17% and mastitis pathogens were isolated from 43.83% of udder quarters, from which the dominant mastitis pathogens were: Streptococcus agalactiae (19.14%), Enterococcus spp. (8.02%), Candida non-albicans (6.79%), Staphylococcus aureus (6.17%), Escherichia coli(1.85%), Aspergilus niger (1.23%) and Pseudomonas aeruginosa (0.62%). The results indicated that contagious pathogens were the most common patogens of IMI in early lactation. There was significant difference in the prevalence of intramammary infection (χ2=35.136, df=1, p<0.001) when comparing the front and rear udder quarters. The isolated bacteria were examined for determination of susceptibility to 27 most used antimicrobial agents for mastitis treatment. The most resistant strain was Staphylococcus aureus. Keywords: dairy cow, intramammary infection, lactatio

The influence of different concentrations of plant essential oils on growth and reproduction of Salmonella enteritidis

Plant essential oils have been reported to possess antimicrobial properties and therefore have potential usage as natural antimicrobials of food. The aim of the study was to examined the antimicrobial effect of sweet basil and thyme essential oils against growth and reproduction of Salmonella enteritidis reference strain ATCC 13076 (S. enteritidis RS) and Salmonella enteritidis epidemical strain (S. enteritidis ES) cultivated on plate. Therefore, the samples were prepared as a dip application from different concentrations of sweet basil and thyme essential oils (1%; 2.5% and 5%) with initial concentration of bacteria from 109 CFU/mL and were cultivated on plate. The control samples were prepared as dip application of bacteria without added essential oils. All samples were exposed at 37°C and 46°C. The growth of S. enteritidis RS and S. enteritidis ES was observed only in the control samples without added sweet basil and thyme essential oils. There was not any growth of both Salmonella еnteritidis strains in the samples dipped in the 1%; 2.5% and 5% sweet basil and thyme essential oils. The results from the ANOVA indicate that the utilized essential oils in combination with temperature regime was significantly (p <0.001) reduced the CFU number of the both strains of Salmonella enteritidis. These results support the possibility of using sweet basil and thyme essential oil as natural preservatives in food to contribute in the reduction of Salmonella enteritidis at acceptable levels in view to prevent the risk for consumers. Key words: Salmonella, sweet basil, thym

Antibacterial activities of rosemary essential oils and their components against pathogenic bacteria

There are many known essential oils, of which only 300 are commercially important for different types of industry. Antimicrobials are used in food for two main reasons: to control natural spoilage processes and to prevent/control growth of micro-organisms, including pathogenic microorganisms. The aim of this review was to investigate antibacterial effects of rosemary essential oils (EOs) on some Gram-positive and Gram-negative bacteria: Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Proteus vulgaris, Pseudomonas aeruginosa. Listeria monocytogenes, Salmonella enteritidis, Salmonella typhimurium. Rosmarinus officinalis essential oil is very important for its medicinal uses and its powerful antibacterial, cytotoxic, anti-mutagenic, antioxidant, anti-phlogistic and chemopreventive properties. The antimicrobial and other biological activities of rosemary essential oil are directly correlated with the presence of bioactive volatile components. To this end, one possibility has been the use of rosemary essential oils (EOs) and the compounds found there in as alternative antimicrobial food preservatives. The future will see investigation of food applications of the naturally occurring antimicrobials, especially the effectiveness of rosemary EOs, individually and in combination with other parts of plant extract, other effective EOs and other food-processing techniques. Keywords: antibacterial effect, essential oil, rosemary, pathogenic bacteri

Antimicrobial Active Chitosan-Based Cotton Yarns: Effect of Chitosan Solution Concentration

Using the exhaustion-pad-dry-rinse method, chitosan was applied to alkaline-scoured and bleached cotton yarns in a solution with concentrations ranging from 0.2–1% to achieve good antimicrobial activity against the bacteria Escherichia coli (Gram-negative) and Staphylococcus aureus (Gram-positive). Studied samples were also assessed by measuring the amount of introduced chitosan, amount of accessible amino groups, mechanical properties, whiteness index and the b* colour coordinate. Alkaline-scoured and bleached cotton yarns treated with all concentrations of the chitosan solution showed good antimicrobial activity against Escherichia coli and Staphylococcus aureus. Better antimicrobial activity was achieved against Escherichia coli. Increasing the concentration of chitosan solution deteriorated the mechanical properties of chitosan-treated cotton yarns. The optimal concentration of chitosan solution incorporated in the exhaustion phase to obtain chitosan-treated yarns with good antimicrobial activity and mechanical properties was 0.6%. The best antimicrobial treatment should minimise potential economic costs while providing functionality

Key Issues in the Management of Multi-Drug Resistant Tuberculosis: A Case Report

BACKGROUND: Global tuberculosis (TB) epidemic is being driven to an increasing extent by the emergence and spread of drug-resistant strains of Mycobacterium tuberculosis complex (MTBC). We present a case of primary multidrug-resistant tuberculosis (MDR-TB), highlighting Macedonian MDR-TB management issues.CASE REPORT: A 39-year old previously healthy Caucasian male, with no previous history of TB or close contact to TB, was admitted in referral TB-hospital due to respiratory bleeding. Chest X-ray revealed opacity with cavernous lesions in the right upper lobe. Sputum samples showed no presence of acid-fast bacilli (AFB) on fluorescence microscopy, but molecular tests (real-time PCR-based assay and multiplex PCR-based reverse hybridisation Line Probe Assay) confirmed the presence of MTBC, also revealing rifampicin and isoniazid resistance and absence of resistance to second-line anti-tubercular drugs. The strain was considered multidrug-resistant, lately confirmed by conventional methods in liquid and solid culture. Following the protocol of the World Health Organization, we started the longer treatment of MDR-TB comprised of at least five effective anti-tubercular drugs. Due to patient’s extreme non-adherence, we had to delay and modify the regimen (i.e. omitting parenteral aminoglycoside) and to discharge him from the hospital a month after directly observed therapy (DOT) in negative pressure room. As there is no legal remedy in our country regarding involuntary isolation, our patient continued the regimen under ambulatory control of referral TB-hospital. Ignoring the risk of additional acquisition of drug resistance and prolonged exposure of the community to MDR-TB strain - for which he was repeatedly advised - he decided to cease the therapy six months after beginning.CONCLUSION: The benefit of molecular tests in the early diagnosis of TB and drug resistance is unequivocal for adequate treatment of resistant forms of TB. Whole genome sequencing ensures additional knowledge of circulating strains and their resistance patterns. These are essentials of effective TB control programs and can provide evidence to medical and legal authorities for more active policies of screening, involuntary confinement and compliance with therapy, and alternative modalities for successful treatment, as a part of infection control

Short communication: In vitro antimicrobial properties of basil and thyme essential oils against Salmonella Spp.

Food diseases are caused by consuming foods that have been contaminated by an infectious agent or a toxin produced by it. According to the WHO, 30% of people in industrialized countries suffer from foodborne diseases. Salmonella enteritidis even at 95.9% was the main etiological factor for salmonellosis in humans (De Knegt et al., 2015) and have established a trend of increasing the level of contamination of food products with Salmonella spp. in the Republic of North Macedonia. In order to protect food from contamination with pathogens and other harmful microorganisms, many scientists have examined the antifungal, antibacterial and antioxidative properties of essential oils (EOs) and their application in food technology. They are considered a safe and environmentally friendly alternative to the control of bacteria present in the food and food industry, but also to the control of other pathogenic microorganisms, especially those that are drug resistant (Yap et al., 2014). The aim of the study was to determine the antimicrobial effect of different concentrations of basil and thyme EOs on the growth of Salmonella enteritidis in laboratory conditions, inoculated in dough for making pasta with eggs and inoculums with flour and chicken egg

Antimicrobial effect of thyme essential oil against Salmonella enteritidis inoculated in flour and homogenized eggs

The aim of this study was to determine the antimicrobial effect of thyme essential oil against two strains of Salmonella enteritidis group D: reference strain ATCC 13076 and epidemical strain. The both strains of bacteria were inoculated separately up to concentration of 109 CFU/mL in the micellar solutions which were prepared as application of thyme essential oil in physiological solution up to final concentration of 1; 2.5 and 5%. That stock micellar solutions were used for preparing the mixture with white flour and homogenized eggs, separately. The prepared samples were cultivated on plate and exposed at a temperature of 37°C for 18 hours and at a temperature of 46°C for 9 hours (ISO 6579). GLM multivariate statistical model showed that the number of both strains of Salmonella enteritidis was significantly influenced by the thyme essential oil concentration, type of media and their interaction.The thyme essential oils might be useful in the control of Salmonella spp. in commercially produced food systems as an alternative of the chemical preservatives. Keywords: antimicrobial effect, thyme essential oil, Salmonella, flour, eggs

Antimicrobial effect of sweet basil essential oil against Salmonella enteritidis growth in vitro

The aim of the study was to examine the antimicrobial activity of sweet basil essential oil against two strains of Salmonella enteritidis group D: reference strain ATCC 13076 and epidemical strain. The both strains of bacteria were inoculated separately up to concentration of 109 CFU/mL in the micellar solutions which were prepared as application of sweet basil essential oil in physiological solution up to final concentration of 1; 2.5 and 5%. That stock micellar solutions were used for preparing the mixture with white flour and homogenized eggs, separately. In all samples was added 90 ml Salenit F broth and were exposed at a temperature of 37°C for 18 hours and at a temperature of 46°C for 9 hours. The samples were cultivated on plate for enumeration according ISO 6579. The results from the GLM multivariate statistical model indicate that the number of both strains of Salmonella enteritidis cultivated on plate was high significantly influenced by the concentration of the sweet basil essential oil, medium and also their interaction. These results support the possibility of using sweet basil essential oil as natural preservative in food like pasta, prepared from white flour and eggs. Keywords: antimicrobial effect, sweet basil essential oil, Salmonella, in vitro