Impacto de diferentes niveles de nisina como agente bioconservador en la calidad química, sensorial y microbiológica de filetes de lubina (Dicentrarchus labrax) envasados al vacío y almacenados a 4 ± 2 °C.

Nisin is produced by Lactococcus lactis subsp. lactis and is also known as an antimicrobial agent especially effective against gram-positive bacteria. It has long been used as a preservative in foods and beverages and is generally regarded as safe (GRAS). In the present work, the effects of different concentrations of nisin (0.2, 0.4 and 0.8%) on the sensory, chemical and microbiological quality and shelf-life of vacuum-packed sea bass (Dicentrarchus labrax) fillets were investigated during chilled (4 ± 2 °C) storage. The sensory points for raw and cooked fillets increased with time during the storage period (p < 0.05). The control group, with scores of 9.08, was rejected by panelists on day 12; whereas nisin-treated groups were rejected on day 14 with scores ranging from 9.00-9.17 score. As a result of chemical analyses, lower values (p < 0.05) were obtained from the nisin groups with low oxidative rancidity. Moreover, nisin inhibited microbial growth, which shows antimicrobial activity. Consequently, it was concluded that the application of nisin (especially 0.8%) preserved the organoleptic quality and extended the shelf-life of sea bass fillets.La nisina es producida por Lactococcus lactis subsp. lactis y conocida como agente antimicrobiano, especialmente contra las bacterias grampositivas. Se ha utilizado como conservante en alimentos y bebidas durante mucho tiempo y generalmente se considera seguro (GRAS). En el presente trabajo, se investigaron los efectos de diferentes concentraciones de nisina (0,2, 0,4 y 0,8%) sobre la calidad sensorial, química y microbiológica y la vida útil de los filetes de lubina (Dicentrarchus labrax) envasados al vacío durante el enfriamiento y almacenamiento (4 ± 2 °C). La puntuación sensorial de los filetes crudos y cocidos aumentó con el tiempo durante el período de almacenamiento (p <0,05). El grupo de control con puntuación de 9,08 fue rechazado por los panelistas el día 12, mientras que los grupos de tratamiento con nisina fueron rechazados el día 14 con un rango de puntuación de 9,00-9,17. Como resultado de los análisis químicos, se obtuvieron valores más bajos (p < 0,05) de los grupos de nisina con baja rancidez oxidativa. Además, la nisina inhibió el crecimiento microbiano que muestra actividad antimicrobiana. En consecuencia, se evaluó que la aplicación de nisina (especialmente 0,8%) conservó la calidad organoléptica y prolongó la vida útil de la lubina

Comparison of the Proseal, Supreme, and I-Gel SAD in Gynecological Laparoscopic Surgeries

We compared proseal, supreme, and i-gel supraglottic airway devices in terms of oropharyngeal leak pressures and airway morbidities in gynecological laparoscopic surgeries. One hundred and five patients undergoing elective surgery were subjected to general anesthesia after which they were randomly distributed into three groups. Although the oropharyngeal leak pressure was lower in the i-gel group initially (mean ± standard deviation; 23.9 ± 2.4, 24.9 ± 2.9, and 20.9 ± 3.5, resp.), it was higher than the proseal group and supreme group at 30 min of surgery after the trendelenburg position (25.0 ± 2.3, 25.0 ± 1.9, and 28.3 ± 2.3, resp.) and at the 60 min of surgery (24.2 ± 2.1, 24.8 ± 2.2, and 29.5 ± 1.1, resp.). The time to apply the supraglottic airway devices was shorter in the i-gel group (12.2 (1.2), 12.9 (1.0), and 6.7 (1.2), resp., P=0.001). There was no difference between the groups in terms of their fiber optic imaging levels. pH was measured at the anterior and posterior surfaces of the pharyngeal region after the supraglottic airway devices were removed; the lowest pH values were 5 in all groups. We concluded that initial oropharyngeal leak pressures obtained by i-gel were lower than proseal and supreme, but increased oropharyngeal leak pressures over time, ease of placement, and lower airway morbidity are favorable for i-gel

Clinical Study Comparison of the Proseal, Supreme, and I-Gel SAD in Gynecological Laparoscopic Surgeries

We compared proseal, supreme, and i-gel supraglottic airway devices in terms of oropharyngeal leak pressures and airway morbidities in gynecological laparoscopic surgeries. One hundred and five patients undergoing elective surgery were subjected to general anesthesia after which they were randomly distributed into three groups. Although the oropharyngeal leak pressure was lower in the i-gel group initially (mean ± standard deviation; 23.9 ± 2.4, 24.9 ± 2.9, and 20.9 ± 3.5, resp.), it was higher than the proseal group and supreme group at 30 min of surgery after the trendelenburg position (25.0 ± 2.3, 25.0 ± 1.9, and 28.3 ± 2.3, resp.) and at the 60 min of surgery (24.2 ± 2.1, 24.8 ± 2.2, and 29.5 ± 1.1, resp.). The time to apply the supraglottic airway devices was shorter in the i-gel group (12.2 (1.2), 12.9 (1.0), and 6.7 (1.2), resp., = 0.001). There was no difference between the groups in terms of their fiber optic imaging levels. pH was measured at the anterior and posterior surfaces of the pharyngeal region after the supraglottic airway devices were removed; the lowest pH values were 5 in all groups. We concluded that initial oropharyngeal leak pressures obtained by i-gel were lower than proseal and supreme, but increased oropharyngeal leak pressures over time, ease of placement, and lower airway morbidity are favorable for i-gel

Türkiye’de bulunan yoğun bakımlarda sabun, kağıt havlu ve alkol bazlı el dezenfektanı yeterli mi?: Phokai çalışması sonuçları

Introduction: Hand hygiene is one of the most effective infection control measures to prevent the spread of healthcare-associated infections (HCAI). Water, soap, paper towel and hand disinfectant must be available and adequate in terms of effective hand hygiene. The adequacy of hand hygiene products or keeping water-soap and paper towel is still a problem for many developing countries like Turkey. In this multicenter study, we analyzed the adequacy in number and availability of hand hygiene products.Materials and Methods: This study was performed in all intensive care units (ICUs) of 41 hospitals (27 tertiary-care educational, 10 state and four private hospitals) from 22 cities located in seven geographical regions of Turkey. We analyzed water, soap, paper towel and alcohol-based hand disinfectant adequacy on four different days, two of which were in summer during the vacation time (August, 27th and 31st 2016) and two in autumn (October, 12th and 15th 2016).Results: The total number of ICUs and intensive care beds in 41 participating centers were 214 and 2357, respectively. Overall, there was no soap in 3-11% of sinks and no paper towel in 10-18% of sinks while there was no alcohol-based hand disinfectant in 1-4.7% of hand disinfectant units on the observation days. When we compared the number of sinks with soap and/or paper towel on weekdays vs. weekends, there was no significant difference in summer. However, on autumn weekdays, the number of sinks with soap and paper towel was significantly lower on weekend days (p<0.0001, p<0.0001) while the number of hand disinfectant units with alcohol-based disinfectant was significantly higher (p<0.0001).Conclusion: There should be adequate and accessible hand hygiene materials for effective hand hygiene. In this study, we found that soap and paper towels were inadequate on the observation days in 3-11% and 10-18% of units, respectively. Attention should be paid on soap and paper towel supply at weekends as well

Elemental composition of pufferfish species from Northeastern Mediterranean Sea

PubMedID: 31049756This study aimed at comparing the elemental levels of muscle and liver tissues of four pufferfish (Lagocephalus sceleratus, Lagocephalus spadiceus, Lagocephalus suezensis, and Torquigener flavimaculosus), which are common in the Northeastern Mediterranean Sea (Mersin Bay), in terms of sex and seasonal variables. Na, Mg, P, K, and Ca levels in the muscle tissues of pufferfish range from 1848.4 to 16495.7, 824.4 to 2684.5, 6936.2 to 20486.6, 13019.3 to 36165.5, and 276.4 to 5566.5 µg g -1 , respectively. Na, Mg, P, K, and Ca levels in the liver tissues of pufferfish range from 531.8 to 6136.1, 63.8 to 899.1, 773.1 to 6677.5, 1151.4 to 10165.4, and 47.4 to 1607.7 µg g -1 , respectively. The levels of macroelements in the muscle and liver tissues can be represented as K &gt; P ? Na &gt; Ca ? Mg and K ? P ? Na &gt; Ca ? Mg, respectively. Pufferfish muscle tissue has more abundant macroelement levels than liver tissue. Fe, Cu, and Zn levels in pufferfish muscle tissues range from 21.53 to 219.42, 0.73 to 6.54, and 25.38 to 100.47 µg g -1 , respectively. Fe, Cu, and Zn levels in pufferfish liver tissues range from 157.8 to 1368.6, 0.86 to 11.23, and 23.17 to 507.75 µg g -1 , respectively. Levels of trace elements in the muscle and liver tissues can be represented as Zn ? Fe &gt; Cu and Fe ? Zn &gt; Cu, respectively. The pufferfish liver tissue is richer than muscle tissue in terms of trace element levels. Cd, Pb, As, and Cr levels in pufferfish muscle tissues range from 0.66 to 6.30, 2.17 to 20.76, 41.90 to 258.37, and 0.34 to 3.70 µg g -1 , respectively. Cd, Pb, As, and Cr levels in the liver tissues of pufferfish range from 0.22 to 2.34, 0.17 to 2.27, 9.35 to 61.93, and 0.14 to 2.10 µg g -1 , respectively. Levels of metal in the muscle and liver tissues can be represented as As &gt; Pb &gt; Cd ? Cr and As &gt; Cd ? Pb ? Cr, respectively. Pufferfish muscle tissue has a higher association with liver tissue due to metal level accumulation. All pufferfish are contaminated by Cd, Pb, As, Cr, Fe, and Zn metals. © 2019, Springer Nature Switzerland AG.Çukurova Üniversitesi: FDK-2016-5578Funding information This study was financially supported by Çukurova University, Scientific Research Projects Coordination Unit (Project No: FDK-2016-5578)

Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass

The effects of oil-in-water nanoemulsions using different commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils) on the sensory, chemical (total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARs), peroxide value (PV), free fatty acids (FFA), water holding capacity (WHC), and pH) and microbiological qualities (mesophilic aerobic bacteria, total psychrophilic bacteria, and Enterobacteriacae bacteria) of sea bass (Dicentrarchus labrax) fillets stored at 2±2°C were investigated. The quality of sea bass fillets can be improved using nanoemulsions. This is a unique preservation technique given that purified oils were used without any other chemical compounds. The sensory analyses suggested that nanoemulsion treatment extended the shelf life of the sea bass from 8 days (the control) to 10 days. However, normal acceptability limits for bacterial counts were exceeded after 6 days for the control and 8 days for treated groups. The different commercial oil nanoemulsions noticeably retain the organoleptic quality parameters. Industrial relevance: Nanoemulsions are regarded as self-preserving antimicrobials since the water present in them is effectively bound by its structure and access to the water by microorganisms is restricted. Nanoemulsions have adverse effects on the structure and function on bacteria by destabilising the organism's lipid envelope. Nanoemulsions can be used to extend the shelf life of fresh fish. © 2015 Elsevier Ltd. All rights reserved