LACTOBACILLI IN FOOD HYGIENE

U higijeni i tehnologiji namirnica gotovo sve vrste unutar skupine mliječnokiselinskih bakterija imaju svoje značenje, kako u pozitivnom (fermentacija, antimikrobno djelovanje, senzorna svojstva proizvoda, probiotski učinak) tako i u negativnom smislu (bakterije kvarenja, tvorci biogenih amina, antimikrobna rezistencija). Pojedine vrste laktobacila «specijalizirane» su za primjenu u nekim fermentiranim mliječnim ili mesnim proizvodima u kojima ispoljavaju svoj poželjni učinak u pogledu stvaranja ciljanih senzornih svojstava gotovih proizvoda. Osim toga, sintetiziranjem tvari koje djeluju kompetitivno prema drugim bakterijama, laktobacili unaprjeđuju mikrobiološku stabilnost proizvoda. Ti se mehanizmi mikrobne inhibicije mogu primijeniti i u konzerviranju «nefermentirane» hrane čime joj se znatno produžuje rok trajanja.In hygiene and technology of foods, almost all the species within the group of lactic acid bacteria have their meaning, as in the positive (fermentation, antimicrobial activity, sensory characteristics of products, probiotic effect), so in the negative sense spoilage bacteria, biogenic amines producers, antimicrobial resistance). Certain species of lactobacilli are “specialized” for use in some fermented dairy or meat products, where they display their positive effect in terms of creating aimed finished products. Except for that, by synthesizing substances which act competitively to other bacteria, lactobacilli improve microbiological stability of products. These mechanisms of microbial inhibition can also be used in conserving “unfermented” food, which significantly prolongs its expiration date

Improving the evidence for indicator condition guided HIV testing in Europe:Results from the HIDES II Study - 2012 - 2015

BackgroundIt is cost-effective to perform an HIV test in people with specific indicator conditions (IC) with an undiagnosed HIV prevalence of at least 0.1%. Our aim was to determine the HIV prevalence for 14 different conditions across 20 European countries.MethodsIndividuals aged 18-65 years presenting for care with one of 14 ICs between January 2012 and June 2014 were included and routinely offered an HIV test. Logistic regression assessed factors associated with testing HIV positive. Patients presenting with infectious mononucleosis-like syndrome (IMS) were recruited up until September 2015.ResultsOf 10,877 patients presenting with an IC and included in the analysis, 303 tested positive (2.8%; 95% CI 2.5-3.1%). People presenting with an IC in Southern and Eastern Europe were more likely to test HIV positive as were people presenting with IMS, lymphadenopathy and leukocytopenia/ thrombocytopenia. One third of people diagnosed with HIV after presenting with IMS reported a negative HIV test in the preceding 12 months. Of patients newly diagnosed with HIV where data was available, 92.6% were promptly linked to care; of these 10.4% were reported lost to follow up or dead 12 months after diagnosis.ConclusionThe study showed that 10 conditions had HIV prevalences > 0.1%. These 10 ICs should be adopted into HIV testing and IC specialty guidelines. As IMS presentation can mimic acute HIV sero-conversion and has the highest positivity rate, this IC in particular affords opportunities for earlier diagnosis and public health benefit