Brotes causados por Cronobacter Sakazakii

Cronobacter sakazakii es un bacilo gram-negativo, no esporulado y móvil que pertenece a la familia Enterobacteriaceae. Puede ser considerado como un patógeno reciente pues el primer caso en el ser humano con el que se le relaciona consta de 1958. Además la información sobre él es reducida. Este microorganismo es ubicuo, es decir, se encuentra ampliamente distribuido en el ambiente. Se ha hallado especialmente en alimentos deshidratados como la leche en polvo, ya que puede vivir mucho tiempo en entornos secos. C. sakazakii es un patógeno oportunista relacionado con casos esporádicos o pequeños brotes alimentarios. Los más graves cursan con sepsis, meningitis o enterocolitis necrosante sobretodo en recién nacidos o lactantes, con una tasa de mortalidad que oscila entre el 40 y 80%. Este tipo de infecciones también afectan a personas de edad avanzada, a personas inmunodeprimidas y dentro del grupo de neonatos, son más susceptibles aquellos con bajo peso al nacer y prematuros. La principal fuente de infección de los neonatos son las leches maternizadas en polvo ya que no son un producto estéril y puede contener esta cronobacteria patógena. Para evitar la contaminación de la fórmula en polvo, hay que llevar a cabo una serie de recomendaciones tanto en la fábrica como en el hogar porque una adecuada preparación y manipulación reduce el riesgo de la enfermedad. El objetivo del presente trabajo ha sido investigar y buscar todos aquellos brotes y casos esporádicos causados por C. sakazakii en los últimos 20 años en Estados Unidos y Europa a pesar de que también los ha habido en otros lugares del mundo. Para ello se han examinado numerosos archivos, estudios, revisiones y páginas oficiales.Departamento de Pediatría e Inmunología, Obstetricia y Ginecología, Nutrición y Bromatología, Psiquiatría e Historia de la CienciaGrado en Nutrición Humana y Dietétic

Development of a fermented plant-based beverage from discarded bread flour

Producción CientíficaThis work aimed to reuse bread flour from discarded bread as a substrate for the growth of probiotic lactic acid bacteria (LAB) and Bifidobacterium. Commercial starters were used to ferment beverages based on bread waste flour and water, with and without enzymes (α-amylase and β-glucoamylase) and with and without a desalting treatment. All the fermentations were carried out at 38 °C during 24 h. Microbial counts, pH and titratable acidity (TA) were determined at 0, 3, 6, 9 and 24 h and carbohydrates content at 0, 9 and 24 h. The pH, TA and water holding capacity (WHC) were also analysed at 15 and 21 days during the storage of the beverages. Both starters showed good growth during the first 9 h although Nu-trish® BY showed a slight decrease until the end of the fermentation. All the beverages reached pH levels lower than 4.1 after 24 h. Samples treated with enzymes achieved faster a higher acidity and a lower WHC. In general, salted samples showed higher maximum rates of growth (μmax) and maximum rates of pH reduction (Vmax pH red) and acidification (Vmax acid), as well as lower pH and WHC and higher TA, in all the studied analyses.Junta de Castilla y León (VA177P20)TRANSCOLAB FEDER-Interreg Spain-Portugal project (0612_TRANS_CO_LAB_2_P

Política de seguridad basada en los controles del estándar ISO 27002 al proceso de mesa de ayuda. Caso de estudio: Universidad Católica de Cuenca

Beginning in 2020, a technical assistance service known as a "help desk" was established. This service allows requesters to send email communications to a designated address for the purpose of accessing entry-level technical support. The implementation of this help desk included the creation of users and the assignment of their respective privileges. The technical professionals that are part of the Information Technology Department (JTI) at the Catholic University of Cuenca (UC) have access and specific roles defined according to their job responsibilities. However, it is important to note that adequate security requirements have not yet been established for the help desk process. These requirements are essential because the information received and processed daily at the help desk presents a potential risk to the integrity, confidentiality and availability of such information. Therefore, it is imperative to adequately address security measures in this process in order to mitigate potential risks and effectively safeguard information.A partir del año 2020, se estableció un servicio de asistencia técnica conocido como "mesa de ayuda". Este servicio permite a los solicitantes enviar comunicaciones por correo electrónico a una dirección designada con el propósito de acceder al soporte técnico de nivel inicial. La implementación de esta mesa de ayuda incluyó la creación de usuarios y la asignación de sus respectivos privilegios. Los profesionales técnicos que forman parte de la Jefatura de Tecnología Informática (JTI) en la Universidad Católica de Cuenca (UC) tienen acceso y roles específicos definidos de acuerdo a sus responsabilidades laborales. Sin embargo, es importante destacar que hasta el momento no se han establecido requisitos de seguridad adecuados para el proceso de la mesa de ayuda. Estos requisitos son esenciales, debido a que la información que se recibe y procesa diariamente en la mesa de ayuda presenta un riesgo potencial para la integridad, confidencialidad y disponibilidad de dicha información. Por lo tanto, se hace imperativo abordar de manera adecuada las medidas de seguridad en este proceso con el propósito de mitigar posibles riesgos y salvaguardar la información de manera efectiva

Can cassava improve the quality of gluten free breads?

Producción CientíficaThe effect of incorporating different forms of cassava (flour, native and sour starch) on the quality of gluten-free breads was evaluated. Ten or 20% of a maize starch/rice flour mixture was replaced by these cassava products. Pasting and hydration properties of the mixtures were analysed. The rheology of doughs obtained was also studied. The breads produced were evaluated for specific volume, weight loss, texture, and sensory characteristics. The rheology of the doughs did not change with the addition of cassava starch, but cassava flour increased the G′ and G″ values. These changes are more related to the cold hydration properties than to the pasting properties of the mixes. Ten percent of cassava products incorporation improved the quality of the bread by increasing their specific volume. However, this increase was smaller when 20% of cassava products were added. The incorporation of 20% of cassava flour in breads reduced their specific volume significantly. Breads with cassava starch were softer after 7 days of storage than control bread. Furthermore, their crumbs were more cohesive and less dry in the mouth, especially for sour starch. Cassava starches and, to a lesser extent, cassava flours can help to improve the quality of gluten-free breads.Junta de Castilla y León (grant VA177P20)TRANSCOLAB FEDER-Interreg Spain-Portugal (project 0612_TRANS_CO_LAB_2_P

Optimization of a Simultaneous Enzymatic Hydrolysis to Obtain a High-Glucose Slurry from Bread Waste

Bread and bakery products are among the most discarded food products in the world. This work aims to investigate the potential use of wasted bread to obtain a high-glucose slurry. Simultaneous hydrolysis of wasted bread using α-amylase and glucoamylase was carried out performing liquefaction and saccharification at the same time. This process was compared with a traditional sequential hydrolysis. Temperature and pH conditions were optimized using a response surface design determining viscosity, reducing sugars and glucose concentration during the enzymatic processes. The optimal conditions of pH and temperature in the saccharification stage and the simultaneous hydrolysis were pretty similar. Results show that the slurry produced with simultaneous process had a similar glucose yield at 2 h, and at 4 h a yield higher than that obtained by the sequential method of 4 h and could reduce time and energy

Risk of recurrence after discontinuing anticoagulation in patients with COVID-19- associated venous thromboembolism: a prospective multicentre cohort studyResearch in context

Background: The clinical relevance of recurrent venous thromboembolism (VTE) after discontinuing anticoagulation in patients with COVID-19-associated VTE remains uncertain. We estimated the incidence rates and mortality of VTE recurrences developing after discontinuing anticoagulation in patients with COVID-19-associated VTE. Methods: A prospective, multicenter, non-interventional study was conducted between March 25, 2020, and July 26, 2023, including patients who had discontinued anticoagulation after at least 3 months of therapy. All patients from the registry were analyzed during the study period to verify inclusion criteria. Patients with superficial vein thrombosis, those who did not receive at least 3 months of anticoagulant therapy, and those who were followed for less than 15 days after discontinuing anticoagulation were excluded. Outcomes were: 1) Incidence rates of symptomatic VTE recurrences, and 2) fatal PE. The rate of VTE recurrences was defined as the number of patients with recurrent VTE divided by the patient-years at risk of recurrent VTE during the period when anticoagulation was discontinued. Findings: Among 1106 patients with COVID-19-associated VTE (age 62.3 ± 14.4 years; 62.9% male) followed-up for 12.5 months (p25-75, 6.3–20.1) after discontinuing anticoagulation, there were 38 VTE recurrences (3.5%, 95% confidence interval [CI]: 2.5–4.7%), with a rate of 3.1 per 100 patient-years (95% CI: 2.2–4.2). No patient died of recurrent PE (0%, 95% CI: 0–7.6%). Subgroup analyses showed that patients with diagnosis in 2021–2022 (vs. 2020) (Hazard ratio [HR] 2.86; 95% CI 1.45–5.68) or those with isolated deep vein thrombosis (vs. pulmonary embolism) (HR 2.31; 95% CI 1.19–4.49) had significantly higher rates of VTE recurrences. Interpretation: In patients with COVID-19-associated VTE who discontinued anticoagulation after at least 3 months of treatment, the incidence rate of recurrent VTE and the case-fatality rate was low. Therefore, it conceivable that long-term anticoagulation may not be required for many patients with COVID-19-associated VTE, although further research is needed to confirm these findings. Funding: Sanofi and Rovi, Sanofi Spain

Risk of recurrence after discontinuing anticoagulation in patients with COVID-19- associated venous thromboembolism: a prospective multicentre cohort studyResearch in context

Summary: Background: The clinical relevance of recurrent venous thromboembolism (VTE) after discontinuing anticoagulation in patients with COVID-19-associated VTE remains uncertain. We estimated the incidence rates and mortality of VTE recurrences developing after discontinuing anticoagulation in patients with COVID-19-associated VTE. Methods: A prospective, multicenter, non-interventional study was conducted between March 25, 2020, and July 26, 2023, including patients who had discontinued anticoagulation after at least 3 months of therapy. All patients from the registry were analyzed during the study period to verify inclusion criteria. Patients with superficial vein thrombosis, those who did not receive at least 3 months of anticoagulant therapy, and those who were followed for less than 15 days after discontinuing anticoagulation were excluded. Outcomes were: 1) Incidence rates of symptomatic VTE recurrences, and 2) fatal PE. The rate of VTE recurrences was defined as the number of patients with recurrent VTE divided by the patient-years at risk of recurrent VTE during the period when anticoagulation was discontinued. Findings: Among 1106 patients with COVID-19-associated VTE (age 62.3 ± 14.4 years; 62.9% male) followed-up for 12.5 months (p25-75, 6.3–20.1) after discontinuing anticoagulation, there were 38 VTE recurrences (3.5%, 95% confidence interval [CI]: 2.5–4.7%), with a rate of 3.1 per 100 patient-years (95% CI: 2.2–4.2). No patient died of recurrent PE (0%, 95% CI: 0–7.6%). Subgroup analyses showed that patients with diagnosis in 2021–2022 (vs. 2020) (Hazard ratio [HR] 2.86; 95% CI 1.45–5.68) or those with isolated deep vein thrombosis (vs. pulmonary embolism) (HR 2.31; 95% CI 1.19–4.49) had significantly higher rates of VTE recurrences. Interpretation: In patients with COVID-19-associated VTE who discontinued anticoagulation after at least 3 months of treatment, the incidence rate of recurrent VTE and the case-fatality rate was low. Therefore, it conceivable that long-term anticoagulation may not be required for many patients with COVID-19-associated VTE, although further research is needed to confirm these findings. Funding: Sanofi and Rovi, Sanofi Spain