Background
On-line hemodiafiltration is gaining popularity due to increasing evidence of clinical benefits however it also requires strict attention to hygiene and safety as notable quantities of liquid are reinfused into the patient. Although most centers are improving their attention to water quality, a frequent concern is the inadvertent or accidental contamination of water and whether the redundant safety controls are sufficient to protect the patient. In the present study, in order to simulate a worst-case safety condition, we tested in vitro the reliability of paired hemodiafiltration – (PHF), under low, moderate and high bacterial contamination of the water supply. Tests were performed using various bacterial concentrations (range 85–2000 cfu/mL) of Pseudomonas Aeruginosa. Samples were analyzed from different sites throughout the entire on-line hemodiafiltration circuit for bacteria endotoxin, fungus and ability to stimulate whole blood production of TNF α.
Results
In the in vitro contamination study, with the three bacterial concentrations tested at various points of the circuit, bacteria were below the level of detection and endotoxins were < 0.01 UE/mL. Addition of dialysate samples taken after the first stage of microfiltration, as well as after the first and second stage of ultrafiltration and incubated with whole blood were not associated with stimulated production of TNFα.
Conclusions
PHF appeared to be a safe and feasible method for on-line hemodiafiltration even in the unforeseen presence of bacterial contamination of the feed water or water distribution system.
Beer flavor and sensory quality are affected by storage time and temperature due to chemical breakdown and aging. This study aimed to investigate the organoleptic properties of temperature-abused, unpasteurized craft beer and analyze the chemical breakdown associated with the process. Sensory tests were performed using a triangle test to determine consumer identification of temperature-abused beer. The chemical tests were conducted to determine the chemical breakdown of the two beer groups: control beer (COB) and temperature-abused beer (TAB). The chemical analysis of the two beer groups showed significant changes in multiple chemical compounds such as ethyl esters, linear aldehydes, and sulphur-compounds; however, the sensory analysis results were not significant even though 39% of participants were able to detect differences. in this study, two factors identified that caused chemical reactions in the TABs were oxidation and live yeast cells. In conclusion, these results can be used by beer producers to ensure a quality product throughout the distribution chain by controlling time and temperature.
Summary
The objective of this research project was to reduce or eliminate moulds known to cause TCA using electron beam (e‐beam) irradiation. Four types of cork were inoculated with Paecilomyces viridis, Penicillium glabrum, Penicillium chrysogenum, Mucor racemosus, Trichoderma viride, Aspergillus oryzae and Cladosporium oxysporum. Cork samples were treated with 5, 10 or 15 kilograys (kGy) of e‐beam irradiation, respectively. Sensory evaluation revealed that irradiation had little or no effect on the overall quality of wine with irradiated corks stored for 56 months. Cork samples viewed under a scanning electron microscope (SEM) showed some structural changes compared to control corks. The results suggest that e‐beam irradiation can significantly reduce or eliminate the moulds known to cause TCA in cork.
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