Effect of high-pressure as a non-thermal pasteurisation technology for raw ewes' milk and cheese safety and quality : case study on Serra da Estrela cheese

O queijo Serra da Estrelaé um queijo tradicional produzido a partir de leite de ovelha cru, altamente reconhecido e referenciado, com um período de maturação de 45 dias, sendo posteriormente comercializado sob refrigeração. Sendo um queijo de leite cru, alterações nos parâmetros microbiológicos podem dificultar o armazenamento prolongado. O principal objetivo desta tese de doutoramento foi avaliar a possível contribuição que o processamento de alta pressão (AP), como uma tecnologia de pasteurização a frio, pode ter para melhorar asegurança microbiológica, mantendo a qualidade físico-química e sensorial (45 dias de maturação) durante armazenamento prolongado a 4 ºC. Uma vez estabelecidas a complexidade das relações entre os parâmetros de AP e o queijo, um segundo objetivo foi testar se a aplicação de AP para pré-tratar o leite de ovelha cru, isoladamente ou em combinação com o tratamento com AP dos queijos maturados resultantes poderia melhorar ainda mais a segurança microbiológica sem comprometer os seus atributos únicos de texturae sabor. Para tal, queijos com 45 dias de maturação foram submetidos a AP a 600 MPa/6 min (P1), 450 MPa/6 min (P2) e 450 MPa/9 min (P3). A contagem de células viáveis de lactococos, lactobacilos, enterococos e microrganismos mesófilos totais foram reduzidas em cerca de 4 log ufc/g nos queijos P1 e em 2 log ufc/g nos queijos P2 e P3, comparativamente aos queijos controlo (não processados, ChC). As contagens deEnterobacteriaceaee Pseudomonas spp. mostraram reduções >5 e >4 ciclos logarítmicos, respetivamente, para números abaixo do limite de quantificação durante o armazenamento. De uma forma geral, os índices proteolíticos foram mais baixos nos queijos AP do que nos ChC. Os queijos submetidos à AP nas condições P1 mantiveram o índice de extensão de maturação ao longo dos 15 meses de armazenamento (27-30%) próximo do valor quantificado para o ChCaos 45 dias de maturação (29%), mantendo a textura característica, mas foram considerados mais duros que o ChCdo ponto de vista sensorial. O tratamento AP não causou grandes alterações nem no perfil lipídico do queijo Serra da Estrela(conteúdo total de triglicerídeos (65-66 TG/100 g) e de ácidos gordos) nem nas propriedades nutricionais (índices de aterogenicidade e trombogenicidade similares; ~2,3 e ~2,6, respetivamente). Um estudo complementar foi realizado para análise comparativa de dois sistemas de embalamentono embranquecimento da crosta do queijo: embrulhado em papel sem vácuo (P) e embalado a vácuo em plástico (V), na qualidade de queijos Serra da Estrelapreviamente pasteurizados por AP a 525 MPa/6 min. Queijos controle (ChC) e queijos AP (ChP) foram embalados nesses dois sistemas (ChC+V; ChC+P; ChP+V e ChP+P) e foram conservados sob refrigeração durante 10 meses. Os queijos ChP+V e ResumoIVChP+P continham um número de células viáveis de lactococos, lactobacilos, enterococos e mesófilos totais mais baixo do que os queijos ChC+V e ChC+P, i.e. entre 4 e 6 log ufc/gvs aprox. 6 log ufc/g, respetivamente. Osbolores e leveduras (>5 log ufc/g) proliferaram nos queijos embrulhados em papel. Os queijos ChP+V revelaram um índice de extensão de maturação constante ao longo dos 10 meses de conservação, com valores próximos aos quantificados para queijos ChC+V aos 0meses. Sistema de embalamento em papel pode ser adequado para curtos períodos de conservação, enquanto o sistema a vácuo é preferível para longos períodos. A aplicação de AP ao leite de ovelha cru como pré-tratamento antes da produção de queijo pode levara um aumento no rendimento do queijo e incremento da qualidade. Inicialmente, foi realizado um amplo desenho experimental (200–400 MPa; 5–30 min; 1–48 h de tempo de espera antes da AP; 1–24 h após AP), e os resultados alcançados permitiram identificar quea intensidade da pressão, o tempo sob pressão e o tempo de espera após AP foram os fatores mais importantes. A aplicação do modelo de superfície de resposta (100-300 MPa; 5-30 minutos, 24 horas antes e após AP), visando uma redução tão pequena quanto possível do número de células viáveis de lactococos, lactobacilos e enterococos, permitiu identificar como condições ideais de AP o tratamento de leite a 121 MPa/30 min. O modelo foi validado e um estudo de aumento de escala foi realizado em queijaria, resultando num incremento do rendimento em 10,4% com o leite pré-tratado (MP) por AP em comparação com o queijo produzido com leite não tratado (MC). O leite pré-tratado por AP revelou insignificantes reduções da carga microbiológica no leite e coalhada. Aos 60 dias de maturação, metade dos queijos produzidos com MPe MCforam tratados com AP a 525 MPa/6 min (MP+ChP e MC+ChP, respetivamente) e a outra metade permaneceu como controlo (MP+ChCand MC+ChC, respetivamente). Todos os queijos foram conservados sob refrigeração por 5 meses. A aplicação de AP em queijos maturados causou similares reduções da carga microbiológica às obtidas nos estudos anteriores (1-3 reduções logarítmicas para bactérias ácido lácticas, e abaixo do limite de quantificação para bolores e leveduras, Enterobacteriaceaee Pseudomonassp.). O pré-tratamento com AP levou ao aumento do índice extensão de maturação, enquanto o tratamento AP no queijo manteve o mesmo. O pré-tratamento AP no leite parece melhorar as propriedades tecnológicas do queijo,enquanto a aplicação AP aos queijos maturados pode aumentar a segurança do queijo; o acoplamento de ambas manteve ascaracterísticas inalteradas e, poderá contribuir positivamente para a melhor promoção deste queijo juntodos produtores e consumidores.Serra da EstrelaCheese is a highly recognized and referenced raw ewes’ milk cheese that is ripened for 45 days, being commercialized thereafter under refrigerated conditions. Being a raw milk cheese changes in microbiological quality may hamper desired prolonged storage. The major aim of this Ph.D thesis was to assess the contributionsthat high pressure processing (HPP), as a cold pasteurisation technology, could have on microbiological load and quality improvement while retaining optimum physicochemical, biochemical, texturaland sensorial quality of Serra da Estrelacheese during extended storage at 4 ºC. Once the complexity of relationships were established between HPP and cheese parameters and associated stability, a second major objective was to test whether the application of HPP to pre-treat the raw ewes milk,alone or in combination with HPP treatment of resulting ripened cheeses before storage, could further enhance microbial safety without compromising their unique texture and flavour attributes. For this,cheeses ripened for45 days underwent HPP at 600 MPa/6 min (P1), 450 MPa/6 min (P2) and 450 MPa/9 min (P3)in order to select the most favourable binomial pressure intensity/holding time. Lactococci, lactobacilli, enterococci and total mesophilic microorganisms were reduced ca. 4 log cfu/g in P1 cheeses and ca. 2 log cfu/g for P2 and P3 cheeses, comparatively to control cheeses (ChC). EnterobacteriaceaeandPseudomonasspp. counts showed > 5 and > 4 log cycle reductions, respectively, tonumbers below the quantificationlimit during storage. The proteolysis indiceswere, in general, lower in HPP cheeses in comparison to ChC. P1 cheeses kept the ripening extension index (27-30%) along the 15 months of storage closer to that reported for ChC(29%) at 45 days of ripening, retaining the characteristic texture, yet being considered harder than ChC from a sensorial point of view. HPP did not cause major changes in Serra da Estrelacheese lipid profilein terms of total triglycerides content (65-66g TG/100 g), esterified and non-esterified fatty acidsand similar atherogenicity and thrombogenicityindices(~2.3 and ~2.6, respectively)were obtained; a high total conjugated linoleic acidcontent (1.29-1.65 g FA/100g fat)wasquantified in all cheeses along storage.Given the whitening of cheesesurfacecolour as a consequence of its vacuum packaging, performed in order to apply HPP, a complimentary study was implemented to comparatively assess the impact of two packaging systems: paper wrapping package without vacuum (P) and packaging in plastic film under vacuum(V), on the quality of Serra da Estrelacheeses previously pasteurized by HPP at 525MPa/6 min. Control (ChC; untreated) and HPP treated (ChP) cheeses packed in either of the two systems (i.e. ChC+V; ChC+P; ChP+V and ChP+P) were stored for 10 months under refrigerated conditions. ChP+V and ChP+P cheeses carried lactococci, lactobacilli, enterococci and total viable bacteriaat lower viable cell numbers than ChC+V and ChC+Pcheesesi.e. between 4 and 6 log cfu/gvs approx. 8 log cfu/g, respectively. Yeasts and moulds proliferated (> 5 log cfu/g) inpaper wrapped cheeses. ChP+V cheeses maintaineda stable ripening extension index throughout storage, with values close to those reported for ChC+V cheeses at 0 months. The non-vacuum paper wrapping was shownadequate for short storage periods (< 3 months), but for long periods the vacuum-packaging in plastic film method is preferable.The application of HPP to raw ewes’ milk as a pre-treatment prior to cheesemaking could prompt an increment in cheese yieldand contribute to a better quality standardization. Hence, a broad screening experimental design was initially performed (200–400 MPa; 5–30 min; 1–48 h waiting time before HPP; 1–24 h after HPP), and results allowed to pinpoint that the pressure intensity, the holding time under pressure, and the time after HPP were the most important factors. The application of a response surface model (100–300 MPa; 5–30 min, 24 h before and after HPP), targeting a small as possible reduction of lactococci, lactobacilli, and enterococci viable cell numbers, identifiedas optimum HPP conditions the treatment of milk at 121 MPa/30 min. The model was validated and a scale-up experiment was performed. In such a real cheese production facility, cheese yield increased by 10.4% with HPP pre-treated milk (MP) in comparison to cheese manufactured from control untreated milk (MC). HPP milk pre-treatment led to small, insignificant reductionsin microbial viable cell numbers in milk and curd. At 60 days of ripening, half of the cheeses made from either MPor MCmilks were HPP treated at 525 MPa/6 min (MP+ChP and MC+ChP, respectively) and the other half remained as control (MP+ChCand MC+ChC, respectively). All cheeses were stored under refrigeration for 5 months. HPP of ripened cheeses was determinant upon reduction of the viable cell numbers of the different microbial groups (between 1 and 3 log cycle reductions for lactic acid bacteria, and to below the quantification limit for yeasts and moulds, Enterobacteriaceaeand Pseudomonassp.).The HPP milk pre-treatment led to an increase of the ripening extensionindex, while the pressure treatment on cheese kept it constant. The HPP milk pre-treatment improvescheese technological properties, while HPP application to ripened cheeses can increase cheese safety; the coupling of both revealed few quality characteristics being changed and undoubtedly could contribute positively to producers’ and consumers’ awareness of such an important chees

Exploring and understanding the determinants of Audit opinions: evidence from the Angolan banking sector(2010-2018)

This Work Project analyses182external auditopinionsof30 banksoperating in Angola from2010 to 2018, with the aim of exploringand understanding how and to what extent the economic and legal contexts, and the auditor and bank’scharacteristicsdeterminethe type of audit opinion issued. The findings reveal thata modified opinion is determinedby the bank’s sizeand theamount of impairmentsrecognised. Moreover, the transition to IFRScontributed to the emergence of modified opinions in banks in Angola whilebeingaudited bya BIG 4does not determinethe type of audit opinion issued

Efeito da alta-pressão no queijo da Serra da Estrela

Mestrado em BiotecnologiaO queijo Serra da Estrela é um queijo tradicional Português produzido a partir de leite de ovelha crú, sal e cardo (Cynara cardunculus, L.). Como outros queijos, particularmente os feitos a partir de leite crú, o Queijo Serra tem na sua composição vários microrganismos. Este trabalho teve como objetivo estudar o efeito da Alta-Pressão (AP) no Queijo Serra da Estrela - Denominação de Origem Protegida (DOP), após processamento e durante o armazenamento (100 dias a 5 °C). Queijos com 45 dias de maturação foram tratados com 400, 500 e 600 MPa durante 10, 5 e 3 minutos, respetivamente, a 4 °C. Amostras não pressurizadas foram utilizadas como controlo. Os resultados revelaram que os microrganismos benéficos para a maturação, bactérias lácticas, foram as menos afetadas pela AP, sendo reduzidas no máximo em ~ 0,50 log UFC/g (amostras tratadas a 600 MPa foram as mais afetadas). Os microrganismos totais aeróbios mesófilos foram reduzidos em ~ 1,0 log UFC / g (amostras tratadas a 400 MPa foram as menos afetadas). No entanto, a contagem de Enterobacteriaceae mostrou ≥ 3,5 log reduções, valores que se mantiveram constantes durante o armazenamento; bolores e leveduras apresentaram reduções ≥ 3,6 logo após o processamento. As amostras inoculadas com L. innocua a 8,6 log UFC/g apresentaram reduções ≥ 4,8 log após tratamento a AP, mas passados 14 dias revelaram níveis abaixo do limite de deteção. Foram observadas pequenas alterações nos parâmetros físico-químicos (pH e acidez titulável) entre o controlo e queijo tratado durante o armazenamento. Durante esse período, a oxidação lipídica foi mais intensa no queijo não processado. Os resultados obtidos permitem concluir que AP apresenta um bom potencial para tornar o Queijo Serra livre de microrganismos potencialmente patogénicos, sem alterações significativas nas características do queijo (azoto solúvel em água, atividade e conteúdo de água).Serra da Estrela Cheese is a traditional Portuguese cheese manufactured from raw milk, salt and cardoon (Cynara cardunculus, L.). As other cheeses, particularly those made from raw milk, Serra Cheese has in its composition several microorganisms. This work aimed to study the effect of High Pressure Processing (HPP) on Serra da Estrela Cheese – Denominação de Origem Protegida (DOP) after pressure processing and during storage (100 days at 5 °C). Cheeses with 45 days of ripening were treated at 400, 500 and 600 MPa pressures during 10, 5 and 3 minutes, respectively, at 4 °C. Non-processed samples were used as controls. The results revealed that microorganisms beneficial to cheese maturation (lactic acid bacteria; LAB) were the least affected by HPP, being reduced at maximum by ~ 0.50 Log CFU/g (samples treated at 600 MPa were the most affected). Total aerobic mesophilic microorganisms were reduced by ~ 1.0 Log CFU/g (samples treated at 400 MPa were least affected). However, Enterobacteriaceae counts showed ≥ 3.5 log cycle reductions, remaining unchanged during the storage; yeasts and moulds counts exhibited ≥ 3.6 log cycle reductions after process. Samples inoculated with L. innocua at 8.6 Log CFU/g presented ≥ 4.8 log cycle reductions after HPP, but after 14 days revealed levels below the detection limit. Small changes in physicochemical parameters (pH values and titratable acidity) were observed between control and treated cheese during storage. Throughout this period, lipid oxidation was more intense in non-processed cheese. The results obtained allow concluding that HPP has good potential to render Serra Cheese free of potential pathogenic microorganisms, with no significant changes in cheese characteristics (water soluble nitrogen, water activity and content)

SARS-CoV-2 testing in cadavers: the experience of the Southern Portugal Delegation of the National Institute of Forensic Medicine and Forensic Sciences

info:eu-repo/semantics/publishedVersio

Age and sex effect on the self-Concept of preschool children

Poucas são as investigações sobre o autoconceito realizadas com crianças de idade pré-escolar. Neste estudo procuramos contribuir para uma melhor compreensão do desenvolvimento normativo do autoconceito, no período pré-escolar, nomeadamente, através da análise dos efeitos que o sexo e a idade têm no mesmo. Tratando-se de um estudo longitudinal, a amostra foi composta por 83 crianças portuguesas, avaliadas no seu autoconceito aos quatro e aos cinco anos de idade, através da Pictorial Scale of Perceived Competence and Social Acceptance for Young Children – PSPCSA. As crianças apresentaram resultados muito elevados em todos os domínios do autoconceito, em ambas as idades Os dados parecem indicar que os elevados valores do autoconceito começam a declinar já no fim do período pré-escolar, pelo menos em alguns domínios, sugerindo, dessa forma, um desenvolvimento diferenciado do autoconceito, consoante os diferentes domínios avaliados. Finalmente, parecem existir diferenças no autoconceito relacionadas com o sexo das crianças, favorecendo os rapazes. Os nossos resultados contribuem para uma melhor compreensão do processo de desenvolvimento do autoconceito.ABSTRACT: There are few investigations on the self-concept of preschool children. The aim of this study is to contribute to a better understanding of the normative development of self-concept in preschool children, particularly by analyzing the effects of gender and age. In a longitudinal study, our sample consisted of 83 Portuguese children, and data were collected at four and five years old. Self-concept was measured by the Pictorial Scale of Perceived Competence and Social Acceptance for Young Children - PSPCSA. Children presented very high results in all areas of self-concept at both ages. Data seem to indicate that self-concept starts to decline towards the end of the preschool period, at least in some areas. Results suggest a differentiated process of self-development, according to the different domains assessed. Finally, there seem to be differences in self-concept related to the children’s gender, favoring boys. Our results contribute to a better understanding of the developmental process of self-concept.Fundação para a Ciência e Tecnologia (FCT

Influenza seroprotection correlates with predominant circulating viruses during 2014/15 and 2015/16 seasons in Portugal

Rede Portuguesa de Laboratórios para o Diagnóstico da GripeBACKGROUND: Population immune profile for influenza is highly affected by circulating influenza viruses, thus changing the risk of infection for influenza. This study aims to assess influenza immunity in the Portuguese population by age groups, during 2014 and 2015 and establish a relationship between seroprotection and circulating influenza viruses in 2014/15 and 2015/16 seasons. METHODS: Two cross-sectional studies were developed based on a convenience serum sample collected in June 2014 (n=626) and July 2015 (n=675) in hospitals from mainland and Azores and Madeira.Serums equally represent all age groups. Antibody titers were evaluated by HI assay for strains recommended for seasonal influenza vaccine northern hemisphere,2014/15 and 2015/2016. Seroprevalences were estimated for each strain by age group and the association with seasonal cumulative influenza-like illness (ILI) rates for influenza virus during both seasons was analised. RESULTS: In June 2014 the highest seroprotection was observed for influenza A(H3) (39.0%; 95% CI: 36.2-43.8%) and A(H1)pdm09 (29.7; 95% CI: 26.3-33.4%), with higher levels in children 5-14 years old. In 2014/2015 a dominant circulation of influenza B/Yamagata was observed with high incidence rates in individuals under 65 years old, the ones that had lower seroprotection. Although before the start of the season high protection for A(H3) was observed, the circulation of the new drift A(H3) strains had gained an immunological advantage,in accordance with A(H3) elevated incidence rates observed during 2014/15. In July 2015 the highest seroprotection was observed for influenza B/ Yamagata (55.1%; 95% CI: 51.4-58.9%), 2.4 times the estimated 2014.This increase was even more pronounced in younger (≤ 4 years old), 6.3 times increase in 2015.This fact is in agreement with the predominant influenza B virus detected and the high ILI incidence rate observed in children during 2014/2015 epidemic. Seroprotection levels for influenza A in July 2015 were not significantly different from 2014.During 2015/16 season, influenza A(H1N1)pdm09 was predominant, with high incidence rate in < 65 year old. Influenza B/Victoria lineage,although detected at low levels increased in frequency, in agreement with the lowest level of seroprotection detected in the general population before the start of 2015/2016 season (21.8%; 95% CI: 18.7-24.0%). CONCLUSIONS There was a correlation between virus circulation, incidence rates for each age group and the previous seroprotection for seasonal influenza viruses.Our study highlights the value of measuring the serological profile for influenza to establishe risk groups for infection for which an increase preventive measures, including vaccination, should be fostered.info:eu-repo/semantics/publishedVersio

Influenza severe cases in hospitals, between 2014 and 2016 in Portugal

Rede Portuguesa de Laboratórios para o Diagnóstico da GripeBackground: Since 2009, the Portuguese Laboratory Network (PLNID) for Influenza Diagnosis has integrated 15 Laboratories in mainland and Atlantic Islands of Azores and Madeira. This PLNID added an important contribute to the National Influenza Surveillance Program regarding severe and hospitalized influenza cases. The present study aims to describe influenza viruses detected in influenza like illness (ILI) cases: outpatients (Outp), hospitalized (Hosp), and intensive care units (ICU), between 2014 and 2016. Methods: The PLNID performs influenza virus diagnosis by biomolecular methodologies. Weekly reports to the National Influenza Reference Laboratory ILI cases tested for influenza. Reports include data on detecting viruses, hospital assistance, antiviral therapeutics, and information on death outcome. Were reported during two winter seasons 8059 ILI cases,being 3560 cases in 2014/15 (1024 in Outp, 1750 Hosp, and 606 in ICU) and 4499 cases in 2015/2016 (1933 in Outp, 1826 Hosp, and 740 in ICU). Results: The higher percentage of influenza positive cases were detected in Outp in both seasons, 18% during 2014/15 and 20% in 2015/16. In 2014/15,influenza cases were more frequent in individuals older than 65 years old and these required more hospitalizations,even in ICU. In 2015/16,the influenza cases were mainly detected in individuals between 15-64 years old. A higher proportion of influenza positive cases with hospitalization in ICU were observed in adults between 45-64 years old.During the study period,the predominant circulating influenza viruses were different in the two seasons: influenza B and A(H3) co-circulated in 2014/15,and influenza A(H1)pdm09 was predominant during 2015/16. Even when influenza A is notthe dominant virus, A(H3) and A(H1)pdm09 subtypes correlate with higher detection rate in hospitalized cases (Hosp and UCI), with higher frequencies in adults older than 45. Influenza B,detected in higher proportion in outpatients, was frequently relatedwith influenza cases in younger age groups: 0-4 and 5-14 years old. Conclusions: This study highlights the correlation of theinfluenza virus type/subtype that circulates in each season with the possible need for hospitalization and intensive care in special groups of the population. Circulation of influenza A subtypes can cause more frequentdisease in individuals older than 45, with need of hospitalization including intensive care. On the other hand, influenza B is more frequently associated with less severe cases and with infection in children and younger adults. Influenza B circulation might predict lower number of hospitalizations.The identification of influenza type in circulation,byPLNID ineach season, could guide action planning measures in population health care.info:eu-repo/semantics/publishedVersio

Rede Portuguesa de Laboratórios para o Diagnóstico da Gripe: inverno 2013/2014

A Rede Portuguesa de Laboratórios para o Diagnóstico da Gripe (RPLDG) integra, atualmente, 15 laboratórios maioritariamente hospitalares e é coordenada pelo Laboratório Nacional de Referência para o Vírus da Gripe (LNRVG) do Departamento de Doenças Infecciosas do Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P. A RPLDG realiza o diagnóstico laboratorial do vírus da gripe assim como de outros vírus respiratórios, permitindo um conhecimento mais preciso da etiologia das infeções respiratórias, particularmente em casos hospitalizados de infeção respiratória aguda grave, constituindo um complemento valioso para o PNVG. Os casos de SG provenientes de emergências hospitalares e casos de Infecção Respiratória Aguda Grave, incluindo casos com internamento em unidade de cuidados intensivos, foram notificados pelos laboratórios da Rede ao LNRVG. Dos 15 laboratórios da Rede, 13 notificaram casos de doença respiratória durante a época de 2013/2014. Os dados recolhidos foram inseridos em suporte informático tendo as bases de dados sido agregadas numa base de dados comum submetida a um processo de validação de congruência de dados. Os dados analisados correspondem ao período que decorreu entre a semana 38 de 2013 e a semana 21 de 2014. Foram notificados pelos Laboratórios da Rede um total de 3790 casos de infeção respiratória. O maior número de notificações foi observado no mês de janeiro e fevereiro (semanas 2/2014 a 8/2014), com um pico de ocorrência na semana 4/2014 com a notificação de 454 casos de infeção respiratória. O vírus da gripe foi detetado em 822 casos de infeção respiratória. O vírus influenza A foi identificado em 807 (98,2%) dos casos positivos, destes 403 (49,0%) pertencem ao subtipo A(H1)pdm09, 98 (12,0%) ao subtipo A(H3) e 306 (37,0%) vírus influenza A não foram subtipados. O vírus influenza B foi detetado em 14 (2,0%) casos. Foi identificada 1 infecção mista por vírus influenza A(H1)pdm09 e A(H3) (0,1%). A maior percentagem de casos de gripe foi observada em indivíduos entre os 15 e os 64 anos sendo o vírus influenza A(H1)pdm09 o predominantemente detetado. Nas crianças com menos de 4 anos o vírus influenza foi detetado numa proporção reduzida, apenas em 8,8% dos casos analisados laboratorialmente, sendo o agente mais detetado neste grupo etário, o vírus sincicial respiratório (dados não mostrados). A Rede Portuguesa de Laboratórios para o Diagnóstico da Gripe permitiu a deteção dos vírus da gripe em meio hospitalar, incluindo doentes em internamento e UCI. Os vírus influenza A foram predominantes e detetados em maior percentagem nos jovens e adultos

A comprehensive assessment of the transcriptome of cork oak (Quercus suber) through EST sequencing

Background: Cork oak (Quercus suber) is one of the rare trees with the ability to produce cork, a material widely used to make wine bottle stoppers, flooring and insulation materials, among many other uses. The molecular mechanisms of cork formation are still poorly understood, in great part due to the difficulty in studying a species with a long life-cycle and for which there is scarce molecular/genomic information. Cork oak forests are of great ecological importance and represent a major economic and social resource in Southern Europe and Northern Africa. However, global warming is threatening the cork oak forests by imposing thermal, hydric and many types of novel biotic stresses. Despite the economic and social value of the Q. suber species, few genomic resources have been developed, useful for biotechnological applications and improved forest management. Results: We generated in excess of 7 million sequence reads, by pyrosequencing 21 normalized cDNA libraries derived from multiple Q. suber tissues and organs, developmental stages and physiological conditions. We deployed a stringent sequence processing and assembly pipeline that resulted in the identification of ~159,000 unigenes. These were annotated according to their similarity to known plant genes, to known Interpro domains, GO classes and E.C. numbers. The phylogenetic extent of this ESTs set was investigated, and we found that cork oak revealed a significant new gene space that is not covered by other model species or EST sequencing projects. The raw data, as well as the full annotated assembly, are now available to the community in a dedicated web portal at http://www.corkoakdb.org. Conclusions: This genomic resource represents the first trancriptome study in a cork producing species. It can be explored to develop new tools and approaches to understand stress responses and developmental processes in forest trees, as well as the molecular cascades underlying cork differentiation and disease response.Peer Reviewe

Poor sensitivity of rapid tests for the detection of antibodies to the hepatitis B virus : implications for field studies

Rapid tests (RTs) can be used as an alternative method for the conventional diagnosis of hepatitis B virus (HBV). This study aims to evaluate antibodies to HBsAg (anti-HBs) and antibodies to HBeAg (anti-HBe) RTs under different Brazilian settings. The following three groups were included: GI: viral hepatitis outpatient services; GII: low resource areas; and GIII: crack users and beauticians. Imuno-rápido anti-HBsAg™ and Imuno-rápido anti-HBeAg™ RTs were evaluated and showed specificities greater than 95% in all groups. The sensitivity values to anti-HBs were 50.38%, 51.05% and 46.73% and the sensitivity values to anti-HBe were 76.99%, 10.34% and 11.76% in the GI, GII and GIII groups, respectively. The assays had a low sensitivity and high specificity, which indicated their use for screening in regions endemic for HBV