Escherichia coli with virulence factors and multidrug resistance in the Plankenburg River

CITATION: Lamprecht, C., et al. 2014. Escherichia coli with virulence factors and multidrug resistance in the Plankenburg River. South African Journal of Science, 110(9-10): 1-6, doi: 10.1590/ sajs.2014/20130347.The original publication is available at http://www.sajs.co.zaEscherichia coli is a natural inhabitant of the gut and E. coli levels in water are considered internationally to be an indication of faecal contamination. Although not usually pathogenic, E. coli has been linked to numerous foodborne disease outbreaks, especially those associated with fresh produce. One of the most common ways through which E. coli can be transferred onto fresh produce is if contaminated water is used for irrigation. In this study, a total of 81 confirmed E. coli strains were isolated from the Plankenburg River as part of three separate studies over 3 years. During sampling, E. coli levels in the river were above the accepted levels set by the World Health Organization and the South African Department of Water Affairs and Forestry for safe irrigation of fresh produce, which indicates that transfer of E. coli during irrigation is highly probable. Multiplex polymerase chain reaction screening for pathogenic gene sequences revealed one enteroaggregative positive strain and four enteropathogenic positive strains. The four enteropathogenic strains were also found to be resistant to three or more critically and highly important antibiotics and were therefore classified as multidrug resistant strains. These results show that E. coli with enteropathogenic potential and multiple antimicrobial resistance properties has persisted over time in the Plankenburg River.http://www.sajs.co.za/escherichia-coli-virulence-factors-and-multidrug-resistance-plankenburg-river/corne-lamprecht-marco-romanis-nicola-huisamen-anneri-carinus-nika-schoeman-gunnar-o-sigge-trevor-jPublisher's versio

Integration of anaerobic biological and advanced chemical oxidation processes to facilitate biodegradation of fruit canning and winery wastewaters

Thesis (PhD)--Stellenbosch University, 2005.ENGLISH ABSTRACT: Please see fulltext for abstractAFRIKAANSE OPSOMMING: Sien asb volteks vir opsommin

The influence of dehydration conditions on the quality of dried bell peppers (Capsicum annuum)

Tesis (M. Sc. in Voedselwetenskap) -- Universiteit van Stellenbosch, 1996.One copy microfiche.Full text to be digitised and attached to bibliographic record

Influence of winemaking practices on the characteristics of winery wastewater and water usage of wineries

CITATION: Conradie, A., Sigge, G. O. & Cloete, T. E. 2014. Influence of winemaking practices on the characteristics of winery wastewater and water usage of wineries. South African Journal of Enology and Viticulture, 35(1):10-19, doi:10.21548/35-1-981.The original publication is available at http://www.journals.ac.za/index.php/sajevThe winemaking industry produces large volumes of wastewater that pose an environmental threat if not treated correctly. The increasing numbers of wineries and the demand for wine around the world are adding to the growing problem. The vinification process includes all steps of the winemaking process, from the receipt of grapes to the final packaged product in the bottle. To fully understand all the aspects of winery wastewater it is important to know the winemaking processes before considering possible treatments. Winemaking is seen as an art and all wineries are individual, hence treatment solutions should be different. Furthermore, wastewater also differs from one winery to another regarding its volume and composition and therefore is it vital for a detailed characterisation of the wastewater to fully understand the problem before managing it. However, prevention is better than cure. There are a number of winemaking practices that can help lower the volume of the wastewater produced to decrease the work load of the treatment system and increase the efficiency of treatment.http://www.journals.ac.za/index.php/sajev/article/view/981Publisher's versio

Food consumption changes in South Africa since 1994

CITATION: Ronquest-Ross, L., Vink, N. & Sigge, G.O. 2015. Food consumption changes in South Africa since 1994. South African Journal of Science, 111(9-10): 1-12, doi: 10.17159/sajs.2015/20140354.The original publication is available at http://www.sajs.co.zaFood consumption patterns in South Africa have changed dramatically over the past decades and likely will continue to change over the coming decades. Various food-related studies conducted over the last few decades indicate that food consumption shifts in South Africa have been towards a more Westernorientated diet, with nutritional consequences contributing to increased obesity and other non-communicable diseases. Several sources of data may be used to examine patterns in food consumption over time. Each of these methods has its own merits depending on the desired outcome, but are difficult to compare as each measures different levels of dietary information. As a result of the lack of regular national or comparable food consumption data in South Africa, the objective of this study was to establish, through the use of databases (FAOSTAT food balance sheets and Euromonitor International© Passport), the broad food and beverage consumption shifts in South Africa since 1994. Our findings indicate that food consumption shifts have been towards an overall increase in daily kilojoules consumed, a diet of sugar-sweetened beverages, an increase in the proportion of processed and packaged food including edible vegetable oils, increased intake of animal source foods, and added caloric sweeteners, and a shift away from vegetables. The largest shifts in food consumption were observed for soft drinks, sauces, dressings and condiments, sweet and savoury snacks, meat, and fats and oils. Convenience, health and nutrition, and indulgence were the main drivers of the increase in consumption of packaged foods and beverages. These shifts in food consumption are concerning as relates to their fat, sugar and salt composition and potential effect on public health.http://www.sajs.co.za/food-consumption-changes-south-africa-1994/lisa-claire-ronquest-ross-nick-vink-gunnar-o-siggePublisher's versio

Extramedullary fixation of 569 unstable intertrochanteric fractures: a randomized multicenter trial of the Medoff sliding plate versus three other screw-plate systems

We compared the efficacy of the Medoff sliding plate (MSP) with 3 other screw-plate systems for fixation of unstable intertrochanteric fractures in a randomized multicenter trial of 569 elderly patients. The MSP has biaxial dynamic capacity along both the neck and the shaft of the femur unlike the other systems, which lack dynamic capacity along the shaft. 268 fractures were operated on with the MSP, and 301 with the dynamic hip screw (DHS), with or without a trochanteric stabilizing plate (DHS/TSP) or with the dynamic condylar screw (DCS). The MSP had recently been shown to the surgeons.The patients in the groups were similar as regards age, domestic situation, preinjury walking ability and type of fracture. We followed the patients clinically and radiographically for at least 1 year. There was no significant difference in walking ability at follow-up or rate of return to home. Fixation failure occurred in 18/268 fractures operated on with the MSP, in 8/238 with the DHS, in 3/49 with the DHS/TSP and in 1/14 with the DCS. The difference in the rate of fixation failure was not statistically significant when the MSP group was compared to the 3 other groups. In 14 of the 18 fixation failures in the MSP group, the biaxial dynamic capacity of the MSP had not been used due to technical errors by surgeons, unfamiliar with the new method. No selection bias was found regarding fracture types in the 2 subgroups of patients with correct or inadequate biaxial dynamization. Extramedullary fixation of unstable intertrochanteric fractures with these implants showed a low failure rate. When using the MSP, biaxial dynamization must be correctly performed