Dictionnaire médical illustré adressé au patient non francophone

La barrière de la langue est un obstacle réel dans la prise en charge d'un malade. Que ce soit lors de l'Aide médicale aux Populations lors des Opération Extérieures ou lors de l'incorporation des Légionnaires, le médecin militaire y est régulièrement confronté. Nous avons réalisé un dictionnaire médical, créé uniquement à partir de graphismes afin de s'affranchir de la barrière de la langue. Même si 79% des médecins interrogés sur 54 jugeait qu'il était facile d'avoir recours à un interprète, 87% décrivaient un tel outil comme utile. Les documents existants en matière de communication sont les dictionnaires médicaux phonétiques, d'utilisation difficile en ce qui concerne l'émission, la réception et la réponse au message, ainsi que des documents graphiques, réalisés dans le cadre des pathologies neurologiques (notamment l'autisme), plus ou moins lisible nécessitant un apprentissage préalable. Nous avons imaginé un document souple mais résistant et de taille adaptée à une poche de treillis, pouvant être emporté et consulté en toute circonstance. Ainsi, le volume étant limité, il nous a fallu sélectionner les informations les plus pertinentes. Pour cela, nous avons analysé les données de suivi épidémiologiques de l'OMS concernant les pays où siègent les forces françaises ainsi que l'analyse de relevés d'activité lors de l'AME. Les pathologies les plus représentées sont gastro-intestinales, respiratoires et pariétales.AIX-MARSEILLE2-BU Méd/Odontol. (130552103) / SudocPARIS-Bib. Serv.Santé Armées (751055204) / SudocSudocFranceF

Prise en charge des diarrhées aiguës infectieuses de l'adulte en unité au sein de l'armée française (état des pratiques professionnelles)

AIX-MARSEILLE2-BU Méd/Odontol. (130552103) / SudocPARIS-Bib. Serv.Santé Armées (751055204) / SudocSudocFranceF

Antifungal Microbial Agents for Food Biopreservation—A Review

Food spoilage is a major issue for the food industry, leading to food waste, substantialeconomic losses for manufacturers and consumers, and a negative impact on brand names.Among causes, fungal contamination can be encountered at various stages of the food chain(e.g., post-harvest, during processing or storage). Fungal development leads to food sensorydefects varying from visual deterioration to noticeable odor, flavor, or texture changes but canalso have negative health impacts via mycotoxin production by some molds. In order to avoidmicrobial spoilage and thus extend product shelf life, different treatments—including fungicidesand chemical preservatives—are used. In parallel, public authorities encourage the food industryto limit the use of these chemical compounds and develop natural methods for food preservation.This is accompanied by a strong societal demand for ‘clean label’ food products, as consumers arelooking for more natural, less severely processed and safer products. In this context, microbial agentscorresponding to bioprotective cultures, fermentates, culture-free supernatant or purified molecules,exhibiting antifungal activities represent a growing interest as an alternative to chemical preservation.This review presents the main fungal spoilers encountered in food products, the antifungalmicroorganisms tested for food bioprotection, and their mechanisms of action. A focus is madein particular on the recent in situ studies and the constraints associated with the use of antifungalmicrobial agents for food biopreservation

Understanding Kombucha fermentations: dynamic follow-up of a lab scale fermentation

International audienc

Dynamic follow-up of a Kombucha fermentation

Abstract book available at: https://fems2019.org/abstracts/abstract-book/Kombucha is an increasingly popular traditional beverage obtained by fermenting sweetened tea in the presence of a microbially rich floating biofilm. The final product contains many organic acids and CO2 and may also contain low levels of ethanol along with other metabolites. During fermentation, a symbiotic relationship between yeasts and acetic acid bacteria and, in some cases, lactic acid bacteria has been described. Our previous work on industrial scale fermentations highlighted that Acetobacter, Gluconobacter, Gluconacetobacter, Komagataeibacter and Oenococcus bacterial genera and Dekkera, Zygosaccharomyces and Hanseniaspora yeast genera could be of technological importance for Kombucha fermentations.The goal of this study was to dynamically follow a lab scale Kombucha fermentation using a selected microbial consortium. Metagenetics (bacteria and yeast), microbiological, physico-chemical and biochemical (organic acids by LC-QTOF, volatiles by GC-MS) parameters were followed as well as biofilm formation using FISH-confocal microscopy and scanning electron microscopy over 27 days.Results showed sugar consumption by the microbial consortium and the successive production of multiple organic acids (especially acetic, lactic, gluconic and glucuronic acids) and volatile compounds, particularly volatile fatty acids, alcohols and their corresponding esters as well as a decrease in aldehydes over time. Active biofilm formation by acetic acid bacteria could also be monitored by microscopy and highlighted the distinct presence and positioning of the different microbial groups.These results provide novel information on the microbial dynamics of species within a defined consortium and their functional roles during fermentation and should lead to better fermentation control and product quality in the future

Functional diversity within the [i]Penicillium roqueforti[/i] species

Supplementary data to this article can be found online at http://dx.doi.org/10.1016/j.ijfoodmicro.2016.10.001.Penicillium roqueforti is used as a ripening culture for blue cheeses and largely contributes to their organolepticquality and typical characteristics. Different types of blue cheeses are manufactured and consumed worldwideand have distinct aspects, textures, flavors and colors. These features are well accepted to be due to the different manufacturing methods but also to the specific P. roqueforti strains used. Indeed, inoculated P. roqueforti strains, via their proteolytic and lipolytic activities, have an effect on both blue cheese texture and flavor. In particular, P. roqueforti produces a wide range of flavor compounds and variations in their proportions influence the flavor profiles of this type of cheese. Moreover, P. roqueforti is also characterized by substantial morphological and genetic diversity thus raising the question about the functional diversity of this species. In this context, 55 representative strains were screened for key metabolic properties including proteolytic activity (by determining free NH2 amino groups) and secondary metabolite production (aroma compounds using HS-Trap GC–MS and mycotoxins via LC-MS/Q-TOF). Mini model cheeses were used for aroma production and proteolysis analyses, whereas Yeast Extract Sucrose (YES) agarmediumwas used formycotoxin production. Overall, this study highlighted high functional diversity among isolates. Noteworthy, when only P. roqueforti strains isolated from Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) blue cheeseswere considered, a clear relationship between genetic diversity, population structure and the assessed functional traits was show

Nest acceptance, clutch, and oviposition traits are promising selection criteria to improve egg production in cage-free system.

In cage-free systems, laying hens must lay their eggs in the nests. Selecting layers based on nesting behavior would be a good strategy for improving egg production in these breeding systems. However, little is known about the genetic determinism of nest-related traits. Laying rate in the nests (LRN), clutch number (CN), oviposition traits (OT), and nest acceptance for laying (NAL) of 1,430 Rhode Island Red (RIR) hens and 1,008 White Leghorn (WL) hens were recorded in floor pens provided with individual electronic nests. Heritability and genetic and phenotypic correlations of all traits were estimated over two recording periods-the peak (24-43 weeks of age) and the middle (44-64 weeks of age) of production-by applying the restricted maximum likelihood method to an animal model. The mean oviposition time (MOT) ranged from 2 h 5 min to 3 h and from 3 h 35 min to 3 h 44 min after turning on the lights for RIR and WL hens, respectively. The mean oviposition interval ranged from 24 h 3 min to 24 h 16 min. All heritability and correlation estimates were similar for RIR and WL. Low to moderate heritability coefficients were estimated for LRN (0.04-0.25) and moderate to high heritability coefficients for CN and OT (0.27-0.68). CN and OT were negatively genetically correlated with LRN (-0.92 to -0.39) except during peak production for RIR (-0.30 to +0.43). NAL was weakly to moderately heritable (0.13-0.26). Genetic correlations between NAL and other traits were low to moderate (-0.41 to +0.44). In conclusion, CN and OT are promising selection criteria to improve egg production in cage-free systems. NAL can be also used to reduce the number of eggs laid off-nest in these breeding systems. However, variability in MOT must be maintained to limit competition for the nests

Sélectionner sur le comportement au nid pour améliorer la production d'œufs des poules en systèmes alternatifs à la cage

International audienceIn the EU, the majority of laying hens are now raised in cage-free systems (barn, free-range, and organic). In these systems, hens must lay in nests because eggs laid off-nest are usually downgraded, resulting in a loss of income for the farmer. This study aims to identify potential selection criteria on nesting behavior, to improve the laying rate in the nests (LRN). Hens were raised in floor pens. The nesting behavior was recorded continuously, between 24 and 64 weeks of age, with individual electronic nests using radio-frequency identification. LRN was then calculated for each hen, as well as the laying rhythm (clutch number, mean oviposition time, and logarithm of the variance of oviposition time), the mean laying duration (mean time spent in the nests for laying), the mean distance between nests of laying, and the nest acceptance for laying. Genetic parameters (heritability and genetic correlations) for traits were estimated for 927 Rhode Island Red (RIR) and 980 White Leghorn (WL), with an animal model. Heritability estimates of LRN were 0.16 and 0.23 for the RIR and WL lines, respectively. For both lines, laying rhythm traits were more highly heritable (between 0.36 and 0.65) and genetically highly correlated with LRN (between -0.77 and -0.49), except for the mean oviposition time in RIR (-0.06). Heritability estimates from 0.55 and 0.68, 0.31 and 0.38, and 0.20 and 0.17 were reported for, respectively, the mean laying duration, the mean distance between nests of laying, and the nest acceptance for laying. No unfavorable genetic correlation was estimated between these traits and LRN. Selecting for the laying rhythm to improve LRN, while optimizing the occupation rate of the nests, could therefore be an interesting strategy to reduce the off-nest laying. Relationships with the egg qualities must be studied before incorporating these new traits into the breeding programs.Dans l'UE, la majorité des poules pondeuses sont désormais élevées dans des systèmes alternatifs à la cage (sol, plein air et biologique). Dans ces systèmes, les poules doivent pondre dans des nids car les oeufs pondus hors-nid sont généralement déclassés, entrainant une perte de revenus pour l'éleveur. L'objectif de cette étude est d'identifier de potentiels critères de sélection sur le comportement de ponte au nid, afin d'améliorer l'intensité de ponte dans le nid (IPN). Les poules ont été élevées dans des parcs au sol. Le comportement de ponte au nid a été enregistré en continu, entre 24 et 64 semaines d'âge, avec des nids électroniques individuels utilisant l'identification par radiofréquence. IPN a alors pu être calculée pour chaque poule, ainsi que le rythme de ponte (nombre de séries de ponte, heure de ponte moyenne et logarithme de la variance de l'heure de ponte), la durée de ponte moyenne (temps moyen passé au nid pour pondre), la distance moyenne séparant les nids de ponte et l'utilisation des nids pour la ponte. Les paramètres génétiques (héritabilités et corrélations génétiques) de tous ces caractères ont été estimés pour 927 Rhode Island Red (RIR) et 980 White Leghorn (WL), avec un modèle animal. L'héritabilité de IPN était de 0,16 et 0,23 pour les lignées RIR et WL respectivement. Pour les deux lignées, les caractères de rythme de ponte se sont révélés plus fortement héritables (entre 0,36 et 0,65) et génétiquement très corrélés à IPN (entre-0,77 et-0,49), à l'exception de l'heure de ponte moyenne pour RIR (-0,06). Des héritabilités de 0,55 et 0,68, de 0,31 et 0,38 et de 0,20 et 0,17 ont été estimées pour, respectivement, la durée de ponte moyenne, la distance moyenne séparant les nids de ponte et l'utilisation des nids. Aucune corrélation génétique défavorable n'a été estimée entre ces caractères et IPN. Sélectionner sur le rythme de ponte afin d'améliorer plus rapidement IPN, tout en optimisant l'occupation des nids, pourrait donc être une stratégie intéressante pour réduire la ponte hors-nid. Les relations avec les qualités de l'oeuf doivent être étudiées avant d'intégrer ces nouveaux caractères dans le schéma de sélection