JC virus (JCV) is an opportunistic virus known to cause progressive multifocal leukoencephalopathy. Anti-JC virus (Anti-JCV) antibody prevalence in a large, geographically diverse, multi-national multiple sclerosis (MS) cohort was compared in a cross-sectional study. Overall, anti-JCV antibody prevalence was 57.6%. Anti-JCV antibody prevalence in MS patients ranged from approximately 47% to 68% across these countries: Norway, 47.4%; Denmark, 52.6%; Israel, 56.6%; France, 57.6%; Italy, 58.3%; Sweden, 59.0%; Germany, 59.1%; Austria, 66.7% and Turkey, 67.7%. Prevalence increased with age (from 49.5% in patients < 30 years of age to 66.5% in patients ≥ 60 years of age; p < 0.0001 comparing all age categories), was lower in females than in males (55.8% versus 61.9%; p < 0.0001) and was not affected by prior immunosuppressant or natalizumab use.
The prevalence of Campylobacters was studied in a poultry farm and along the slaughtering chain. Fifteen swabs from a farm and 75 samples (swabs and rinsates) from its slaughterhouse were collected. All the faecal and cloacal farm swabs were contaminated by Campylobacter jejuni and C. coli against 50% for breast swabs. C. jejuni had a concentration of 6.26, 6.34 and 5.38 Log10 CFU/mL in faecal, cloacal and breast swabs respectively. Rinsates showed an almost constant concentration of Campylobacters (6 Log10 CFU/mL) with a predominance of the presumptive C. jejuni. C. lari was found in 22% of eviscerated samples. Faecal coliforms and E. coli, used as indicators, were detected in all samples (5.46 and 5.15 Log10 CFU/mL, respectively). Final chilling and chlorine (50 ppm) treatments decreased them to acceptable levels, unlike for Campylobacters. Further investigation of the dynamics of Campylobacters and their response to prevention and treatment measures is required.
The traditional manufacturing method of Kishk involves a daily addition of plain yoghurt to Bourghul (5:1 ratio), followed by heavy handling during the 5-day period of uncontrolled fermentation. In order to improve quality, safety and yield losses, a modified procedure with a single addition of strained yoghurt (Labneh), in a 3:1 ratio, was investigated. The physico-chemical, microbiological and sensory characteristics of both Kishk products were assessed during five days of controlled fermentation (RT: 23- 25 °C; RH: >85%). Green and dried modified-Kishk were of similar quality characteristics when compared to traditional ones. Moisture content was lower in traditional (63 %) compared to modified (66 %), whereas titratable acidity was higher in modified Kishk (1.22 against 1.02 %). Peroxidation (PV = 0; TBARS = 0.2 mg MDA/Kg), and lipolysis (AV max 3.48 %) were always in the acceptable ranges. Pathogenic bacteria (E. coli, Salmonella spp., L. monocytogenes, S. aureus) were not detected neither in green nor in dried Kishk. Sensory analysis revealed a harder texture, higher viscosity and higher scores for appearance, odor and overall acceptability in green Modified-Kishk. After drying into fine powder, Modified-Kishk showed improved nutritional, organoleptic and physical quality attributes. The modified end-product can conveniently be safely produced on an industrial scale with optimum conditions.
The impact of harvest period on the quality parameters, polyphenols, fatty acids, sterols, and volatile compounds of Lebanese olive oil from the Soury variety was investigated in this study. Two groups of olive oil were compared, each with a specific harvest date. HD1 was harvested in October, whereas HD2 was picked in November. The analysis of both olive oil categories showed that HD2 witnessed a significant increase in all quality parameters except K270 and a decrease in total polyphenol content from 138 mg/mL to 44 mg/mL. Oleic and linoleic acids had an inverse relation, where the former decreased and the latter increased with the harvest date’s advancement. Palmitic acid in both groups was higher than the standards set for extra virgin olive oil. The relative amount of β -Sitosterol was mainly found to decrease, while those of stigmasterol, ∆5,24 -stigmastadienol, ∆7 -stigmastenol, and ∆7 -avenasterol increased with delaying harvest time. As for the volatile compounds, principle component analysis was used on the flash GC data to differentiate HD1 from HD2. Ethanol was found mostly characterizing HD2, whereas HD1 was influenced by 1-hexanol and (E,E)-2,4-decadienal. It can be concluded that the Soury variety should be harvested early, and a delay would result in the declassification of Lebanese olive oil quality from extra virgin to virgin olive oil.
The influence of growing-area and technological aspects on the Lebanese Soury variety is presented. The pedoclimatic conditions, quality parameters, and fatty acids of oil samples were examined using chemometric tools to demonstrate the typicality of Lebanese olive oil. Furthermore, the effect of several technological factors on olive oil quality was studied. Accordingly, olive oil samples were collected across Lebanon corresponding to two climatic zones (Zone A: Low-altitude regions; Zone B: High-altitude regions). Principal component analysis was capable of discriminating the two zones with distinct fatty acid profiles. Zone A exhibited a fatty acid profile mostly dominated by linoleic, linolenic, palmitic, and palmitoleic acid content. As for zone B, it showed a unique fatty acid profile distinguished by oleic acid. These results are mostly attributed to the climatic effect and the altitude of the growing area. Moreover, independent component analysis, coupled to one-way ANOVA, demonstrated that significant differences (p<0.05) were found in quality indices (acidity and peroxide value) as well as fatty acid contents (oleic and linoleic acid) when comparing uncontrolled to controlled extraction methods. This study provides a baseline for future intensive characterization of Lebanese olive oil and detects the non-compliances attributed to the disqualification of olive oil virginity.
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