The development and validation of a scoring tool to predict the operative duration of elective laparoscopic cholecystectomy

Background: The ability to accurately predict operative duration has the potential to optimise theatre efficiency and utilisation, thus reducing costs and increasing staff and patient satisfaction. With laparoscopic cholecystectomy being one of the most commonly performed procedures worldwide, a tool to predict operative duration could be extremely beneficial to healthcare organisations. Methods: Data collected from the CholeS study on patients undergoing cholecystectomy in UK and Irish hospitals between 04/2014 and 05/2014 were used to study operative duration. A multivariable binary logistic regression model was produced in order to identify significant independent predictors of long (> 90 min) operations. The resulting model was converted to a risk score, which was subsequently validated on second cohort of patients using ROC curves. Results: After exclusions, data were available for 7227 patients in the derivation (CholeS) cohort. The median operative duration was 60 min (interquartile range 45–85), with 17.7% of operations lasting longer than 90 min. Ten factors were found to be significant independent predictors of operative durations > 90 min, including ASA, age, previous surgical admissions, BMI, gallbladder wall thickness and CBD diameter. A risk score was then produced from these factors, and applied to a cohort of 2405 patients from a tertiary centre for external validation. This returned an area under the ROC curve of 0.708 (SE = 0.013, p  90 min increasing more than eightfold from 5.1 to 41.8% in the extremes of the score. Conclusion: The scoring tool produced in this study was found to be significantly predictive of long operative durations on validation in an external cohort. As such, the tool may have the potential to enable organisations to better organise theatre lists and deliver greater efficiencies in care

Comparative effects of using prebiotic, probiotic, synbiotic and acidifier on growth performance, intestinal microbiology and histomorphology of broiler chicks

This study investigated the effects of dietary prebiotics, probiotic, synbiotic and organic acid salt supplementation on broiler growth performance, intestinal microflora, and histomorphology. A total of 300 one-day- old broiler chicks were randomly assigned to 5 different treatments with 3 replicates including 20 birds each. The birds received the same basal diet based on corn-soybean meal, and additives included in the diet at 0 control, prebiotic (1 g/kg), probiotic (1 g/ kg), synbiotic (1 g/ kg), and acidifier (5 g/ kg). The body weight, weight gain, feed conversion, intestinal morphology and microbiology of birds showed significant (p<0.01) improvement with dietary pre, pro, synbiotic and organic acid salt supplementation from 0 to 21d, 22-42 d and from 0-41 d in comparison with the control group. Synbiotic followed by probiotic supplemented groups revealed the highest final body weight, weight gain, better feed conversion and the highest antibody response to Newcastle disease vaccine (NDV) vaccine in comparison with prebiotic and organic acids. Moreover, synbiotic followed by probiotic supplementation significantly improved intestinal morphology and intestinal microbial ecology than prebiotic, organic acids and control groups. In conclusion, we suggest the use of synbiotic followed by probiotic is preferable as efficient growth and health promoters for broilers in comparison with prebiotic and organic acids

A study on the prevalence of multidrug resistant food poisoning Salmonella spp. in camel meat and offal with a reduction trial using organic acids

Camel meat is an important source of red meat and essential amino acids in Egypt and other Arab countries. This study aimed at investigation of the prevalence of Salmonella spp. in the camel meat and offal (liver, and kidney) retailed in Zagazig city, Egypt. Besides, antibiogram of the recovered Salmonella spp. was screened. In addition, a reduction trial for Salmonella loads in the prepared camel meat ball using organic acids such as acetic and lactic acids or their combination. The obtained results revealed isolation of Salmonella spp., at 20% (12 out of 60 samples). With the highest prevalence in the liver (30%), followed by kidney (20%), and muscle (10%), respectively. Salmonella spp., that were isolated were identified serologically as S. Enteritidis (33.33%), S. Typhimurium (41.66%), S. Virchow (8.33%), and S. Apeyeme (16.66%). The recovered species showed marked multidrug resiatance with the highest resistance against erythromycin, oxacillin, clindamycin, ampicillin, and nalidixic acid. The use of acetic, lactic acids and their combination could significantly reduce Salmonella load in the camel meat samples. In conclusion, the use of organic acids, particularly a combination of acetic and lactic acids (1:1, 2%) is of a particular importance in reducing Salmonella load in the camel meat

A study on the prevalence of multidrug resistant food poisoning Salmonella spp. in camel meat and offal with a reduction trial using organic acids

Camel meat is an important source of red meat and essential amino acids in Egypt and other Arab countries. This study aimed at investigation of the prevalence of Salmonella spp. in the camel meat and offal (liver, and kidney) retailed in Zagazig city, Egypt. Besides, antibiogram of the recovered Salmonella spp. was screened. In addition, a reduction trial for Salmonella loads in the prepared camel meat ball using organic acids such as acetic and lactic acids or their combination. The obtained results revealed isolation of Salmonella spp., at 20% (12 out of 60 samples). With the highest prevalence in the liver (30%), followed by kidney (20%), and muscle (10%), respectively. Salmonella spp., that were isolated were identified serologically as S. Enteritidis (33.33%), S. Typhimurium (41.66%), S. Virchow (8.33%), and S. Apeyeme (16.66%). The recovered species showed marked multidrug resiatance with the highest resistance against erythromycin, oxacillin, clindamycin, ampicillin, and nalidixic acid. The use of acetic, lactic acids and their combination could significantly reduce Salmonella load in the camel meat samples. In conclusion, the use of organic acids, particularly a combination of acetic and lactic acids (1:1, 2%) is of a particular importance in reducing Salmonella load in the camel meat

Inactivation of Listeria monocytogenes in ready-to-eat smoked turkey meat by combination with packaging atmosphere, oregano essential oil and cold temperature

Abstract The effects of packaging atmosphere, storage temperature and oregano essential oil (EO) on growth of Listeria monocytogenes on ready-to-eat smoked turkey were studied. Smoked turkey slices were inoculated with a strain of Listeria monocytogenes Scott A (5.95, 5.28 and 5.26 log CFU/g) then vacuum packaged (VP), modified atmosphere packaging (MAP: 40% CO2 and 60% N2) and MAP with oregano essential oil (MAPEO), respectively. The treated slices were then stored at 0, 5, 10 and 15 °C for 179.88 days and the L. monocytogenes Scott A’s growth and microbial shelf life were monitored. The combination of MAP or MAPEO and storage temperature did not allow growth of L. monocytogenes higher than log 1 CFU/g during all storage periods. While in VP temperature combinations, the multiplication of bacteria were ≥ 1 log CFU/g. In VP, MAP and MAPEO smoked turkey, the growth of L. monocytogenes increased regardless of storage temperature. In MAPEO samples the inoculum in the product was suppressed by ca. 5 log CFU/g at 0, 10 and 15 °C at 180, 117 and 81 days of storage, respectively. The inhibition of L. monocytogenes in ready-to-eat smoked turkey by the combinations of MAP and MAPEO was enhanced by storage at 0 or 5 °C. The MAPEO system can be used effectively to control growth of pathogen in processed food when maintaining fixed temperature measures is difficult

Three species of Echinococcus granulosus sensu lato infect camels on the Arabian Peninsula

We report on the genetic identity of 36 Echinococcus cysts that were collected during a recent slaughterhouse survey of 810 locally bred camels (dromedaries) in the Eastern Province of the Kingdom of Saudi Arabia. Analysis of a partial nad1 gene sequence showed that the majority (n = 29) belonged to E. granulosus sensu stricto, four to E. canadensis G6/7, and three to E. ortleppi. Eight of the 29 E. granulosus s.s. cysts contained protoscoleces; all other cysts were calcified and non-viable. This is the first report of the presence E. ortleppi from the Arabian Peninsula, a parasite that is typically transmitted via cattle. The results indicate widespread infection of camels with CE in eastern Saudi Arabia and an active role of camels in the lifecycles of at least E. granulosus s.s.. Complete cox1 haplotype analysis of 21 E. granulosus s.s. isolates shows that the majority of variants circulating in eastern Saudi Arabia is distinct from but closely related to haplotypes from neighboring countries in the Middle East, which indicates the presence of this parasite in KSA for a longer period of time. All isolates of E. granulosus s.s. in this study belonged to the G1 cluster, although the G3 genotype has previously also been reported from the Middle East

Improving the Quality of Turkey Meat via Storage Temperature, Packaging Atmosphere, and Oregano (Origanum vulgare) Essential Oil Addition

The provision of plentiful good-quality food is a primary issue in the modern world. This work was planned to study the influence of packaging atmosphere and oregano (Origanum vulgare) essential oil addition [(vacuum packaging: T1 or modified atmosphere packaging or T2 (CO2/N2 = 4:6) or T3, T2 with oregano essential oil (T2 + EO)] under various storage temperatures (0, 5, 10, and 15 &deg;C) on the control of survival of Escherichia coli O157:H7 and associated spoilage flora in sliced smoked turkey meat. The pathogen increased by only &lt;1.0 log colony-forming unit (CFU)/g under all packaging and temperature combinations. Moreover, T1, T2, and T3 exerted practically similar inhibitory activity against the pathogen and dominating bacteria, with a relatively low growth of E. coli O157:H7 in sliced smoked turkey during the shelf life under all storage regimes compared to the control. However, the pathogen survival was highest on the sliced smoked turkey under T1, decreasing by only 0.67, 0.74, 0.63, and 1.30 log CFU/g within 37 days if kept at 0, 5, 10, and 15 &deg;C, respectively. Under T2 and the same condition, E. coli O157:H7 in the product declined by only 0.31, 0.50, 0.72, and 1.10 log CFU/g within 37 days of storage, respectively. In the T3 samples, the pathogen was reduced by only 0.33, 0.67, 1.72, and 3.46 log CFU/g through 37 days of storage, respectively. Under T3 were E. coli O157:H7 populations in smoked turkey eliminated (negative by enrichment) under all conditions (after 129, 95, 95, and 43 days maintained at 0, 5, 10, and 15 &deg;C, respectively) compared with other packaging temperature combinations. Thus, T3 contributed to developing ready-to-eat smoked turkey with enhanced product quality and eliminating the pathogen