The management of patients hospitalised with diabetes mellitus is neglected in South Africa. The research on which this thesis is based assessed factors contributing to glycaemic control as well as evaluated an intervention aimed at improving of such control in diabetic inpatients. A survey of doctors and nurses measuring their perceptions, knowledge and attitudes regarding care of diabetic inpatients was done. This indicated a need for special training in inpatient diabetes care, where 90.5% of respondents realised that diabetes is a serious condition and 92.2% valued the importance of tight glycaemic control. Despite these perceptions, the knowledge of doctors and nurses caring for diabetic inpatients was suboptimal. A before and after study regarding an intervention to improve glycaemic control of diabetic inpatients consisted of a training programme and the introduction of an inpatient management protocol. The mean blood glucose on day one of admission after the intervention was significantly higher than before the intervention (p < 0.001). A significant improvement in mean blood glucose from day 1 to day 7 of hospitalisation was seen after the intervention (p < 0.001), which was not significant before (p = 0.33). The proportion of patients achieving glycaemic control did not significantly differ before and after the intervention (43.0% versus 43.7%, p = 0.97). A double blind randomised controlled trial to assess superiority of Ringer’s lactate solution compared to 0.9% Sodium chloride solution in the normalisation of pH in patients with diabetic ketoacidosis was done. The outcome of this study indicated that the time to normalisation of venous pH (pH > 7.32) (HR: 1.863, CI: 0.937 to 3.705, p = 0.758) was not significantly different between the two resuscitation fluid groups The time to reach a blood glucose of 14 mmol/L was significantly longer in the Ringer’s lactate group (p = 0.044) and patients needed significantly more insulin (p = 0.02). The overall conclusion of this study is that there is no significant benefit in using Ringer’s lactate solution as initial resuscitation fluid compared to the currently advised 0.9% Sodium chloride solution. / Thesis (PhD)--University of Pretoria, 2012. / Internal Medicine / unrestricted

Le mottage ou l’agglomération non désirée des cristaux déliquescents est un phénomène récurrent dans l’industrie, notamment au cours du transport et du stockage. Les variations des conditions environnantes sont fréquemment responsables de la dégradation de ce type de poudres. En particulier, les fluctuations de l’humidité ambiante conduisent à la formation d’une solution saturée par déliquescence du solide puis à la formation de ponts solides par évaporation de l’eau. Dans cette étude, on se concentre sur le chlorure de sodium. L’équilibre avec la vapeur d’eau et les cinétiques de prise et perte en eau sont analysés et reliés au comportement mécanique macroscopique des cristaux. Le contact avec des cristaux de différente nature tels que le sucrose met en évidence le phénomène de déliquescence mutuelle. Le modèle des solutions régulières appliqué aux systèmes ternaires comportant du NaCl, du sucrose et de l’eau permet de mieux comprendre la chute de déliquescence. La présence des molécules d’eau à la surface des cristaux et la condensation capillaire à faible humidité relative provoque la déliquescence de NaCl et du sucrose simultanément. L’évaporation de l’eau et la recristallisation des cristaux à partir de la solution ainsi formée sont inhibées, en particulier à la composition solide du point eutonique. Le comportement singulier à cette composition qui s’apparente à celui d’un corps pur montre une recristallisation partielle du mélange "eutonique" associée à la formation d’une phase amorphe dans les conditions de l’expérimentation. Afin d’éviter le renforcement au mottage, l’étude de différents agents anti-mottants révèle l’efficacité du stéarate de magnésium. / Caking or undesired agglomeration of deliquescent crystals is a recurrent phenomenon in industry, especially during transportation and storage. The variation of environmental conditions is often pointed out as a cause of the degradation of this kind of powders. More precisely, the fluctuations of ambient humidity lead to the formation of a saturated solution by deliquescence followed by the formation of solid bridges when water evaporates. Sodium chloride is chosen as a model substance in this study. The equilibrium with water vapor and the kinetics of water uptake and loss are analyzed and related to the mechanical macroscopic behavior of crystals. The contact with crystals of different nature such as sucrose highlights the phenomenon of mutual deliquescence. The model of regular solutions applied to ternary systems containing NaCl, sucrose and water allows a better understanding of deliquescence lowering. The presence of water molecules and capillary condensation at low relative humidity lead to the deliquescence of NaCl and sucrose simultaneously. Water evaporation and recrystallization of solid from such solution is compromised, especially at the solid composition of the “eutonic point”. The singular behavior at this composition which resembles to the one of a pure substance shows a partial recrystallization of the “eutonic” mixture and the formation of an amorphous phase under the experimental conditions applied. In order to avoid caking reinforcement, the study of differentanti-caking agents reveals the efficiency of magnesium stearate.

En conditions hivernales rigoureuses, l'application des fondants routiers (principalement du chlorure de sodium - NaCl) permet d'assurer la sécurité des usagers de réseaux. Toutefois, son utilisation généralisée entraîne des risques de contamination des écosystèmes aquatiques et terrestres. En milieu routier, le Na+ et Cl- sont transportés par les eaux de ruissellement vers des ouvrages de traitement tels que les bassins de rétention-décantation. Or, ces bassins n'ont pas la capacité de traiter efficacement cet apport de fondants sous forme dissoute. L'objectif de cette thèse est d'étudier le transfert de ces fondants au sein du système routier et de déterminer leur rôle dans la libération des polluants en période hivernale. Les caractéristiques du bassin situé à Azerailles (Lorraine, France) sur une route nationale moyennement fréquentée ont été étudiées, ainsi que les conditions météorologiques, les salages, la composition des matières en suspension (MES) et la concentration en éléments traces métalliques (ETM). Les résultats ont permis de montrer que entre 50 et 90 % du Cl- ont été collectés par le bassin. Il joue un rôle de tampon qui permet une libération du Cl- dilué durant la période de ruissellement suivant la période de salage. La présence de NaCl dans les eaux a joué un rôle sur la diminution de la qualité des matières en suspension, en mettant en évidence la présence de polluants organiques en période de salage. Elle entraîne également une modification de la chimie des eaux et une augmentation des polluants métalliques (zinc). / In severe winter conditions, the application of deicer salts (mainly sodium chloride -NaCl) ensures the safety of network users. However, its spreading carries contamination risks of aquatic and terrestrial ecosystems. On the road, Na+ and Cl- are transported by runoff water to retention-decantation ponds. These ponds do not have the capacity to efficiently treat this flux of deicer salts in dissolved form. In addition, they allow the modification of water and soil chemistry, generating the mobility of metallic pollutants. The objective of this thesis is to study the deicer salt transfer and to determine its role in the release of pollutants during winter. The characteristics of the pond located in Azerailles (Lorraine, France) on a medium-frequented national road were studied, as well as the weather and salting conditions, the composition of the suspended matters and the concentration of traces metals. The results highlighted that between 50 and 90 % of Cl- was collected by the pond. The pond acts as a buffer which allows a release of the collected Cl- diluted during the runoff period following the salting period. The presence of NaCl in runoff water reduced the quality of suspended solids with the presence of organic markers of road pollution and the increase of zinc. It also influenced the increase of zinc in water, the chemical composition and the speciation of elements.

Effects of sodium sulfate (Na2SO4) particle deposition on the atmospheric corrosion of copper (Cu) metal and a Cu-based alloy (Cu5Al5Zn) used in architectural applications were investigated at laboratory conditions compared with effects induced by sodium chloride (NaCl) and to some extent ammonium sulfate (NH4)2SO4 induced corrosion. Pre-deposited surfaces were exposed to repeated wet/dry conditions in a climatic chamber and the formation of corrosion products were assessed using light optical microscopy (LOM), scanning electron microscopy with elemental analysis (SEM/EDS), Fourier transform infrared techniques (FTIR microscopy) and cathodic reduction (CR). Na2SO4 induced corrosion resulted in corrosion cells locally over the surface on both Cu and Cu5Al5Zn, of increased oxygen content in the anodic area of the cells (center of pre-deposited area). The main corrosion products formed on Cu metal are basic copper sulfates and cuprite (Cu2O), while basic sulfates (copper and/or zinc) and Cu2O were the main corrosion products formed on Cu5Al5Zn. A combined deposition of Na2SO4 + NaCl was carried out on the Cu5Al5Zn alloy using two different deposition methods to investigate the possible interplay from a corrosion initiation perspective between the two salt particles. For short time exposed Cu5Al5Zn (1 cycle), two different corrosion cells formed, mainly induced by Na2SO4 and NaCl. Corrosion products formed in anodic areas of a Na2SO4 induced corrosion cell were similar to findings observed for Cu5Al5Zn pre-deposited with Na2SO4 only, whereas peripheral cathodic areas primarily were affected by NaCl dissolution and predominantly composed of Cu2O that was the main corrosion product with small amount of hydroxides and carbonates of the NaCl induced corrosion cells. After relatively longer exposure periods (2 and 6 wet/dry cycles), NaCl dominated the corrosion of the entire surface with the formation of more Cu2O, hydroxides and carbonates. Cathodic reduction findings revealed a negative interplay on corrosion for the mixed salt after short time exposures (1 and 2 cycles), whereas a slight synergistic effect was evident after a longer exposure period (6 cycles), compared with corrosion induced by single salts.

Estudamos se a sobrecarga salina leva ao aumento de neoíntima em vasos submetidos à lesão e avaliamos a participação do sistema renina-angiotensina neste processo. Usamos camundongos C57Bl6 machos tratados por 2 ou 12 semanas com NaCl 1% para beber ou água (grupos cont, sal2 e sal12), submetidos à lesão vascular. O grupo sal12 aumentou a lesão vascular e alterou a relação de fibras colágenas, com exacerbação de deposição colágena na lesão vascular, e a relação entre as angiotensinas II e (1-7) vasculares, com aumento de Ang (1-7) e sem redução de ang II após a lesão. Os resultados obtidos permitem concluir que a sobrecarga salina aumenta a neoíntima nas artérias com lesão e altera a relação entre angiotensinas II e (1-7) de forma possivelmente propiciar o aumento de relação íntima/média observado. / We studied if salt overload leads to an increase in neointima in injured arteries, and evaluate the involvement of the renin-angiotensin in this process. Were used C57Bl6 male mice treated for 2 or 12 weeks with 1% NaCl to drink or water (cont, sal2 sal12 groups) submitted to vascular injury. The group sal12 increased vascular injury and altered the relationship of collagen fibers, with exacerbation of collagen deposition in the vascular injury, and the relationship between vascular angiotensin II and (1-7), with an increase of Ang (1-7) and no reduction of Ang II after injury. The results indicate that salt overload increases neointima in injured arteries, and modifies the relationship between angiotensin II and (1-7), possibly providing the increase in intima/media ratio observed.

As doenças cardiovasculares são a maior causa de morte no mundo e entre essas doenças, a hipertrofia cardíaca (HC) tem se destacado especialmente por ser um fator de risco de insuficiência cardíaca. A HC é um fenômeno que acompanha a hipertensão arterial e no qual se observa aumento de proteínas estruturais e contráteis dos cardiomiócitos, havendo muitas vezes concomitantemente aumento do colágeno intersticial. Fatores independentes da pressão arterial também podem contribuir para o desenvolvimento da hipertrofia cardíaca. Dentre estes fatores, a sobrecarga de sal na dieta tem se destacado. Diversos estudos comprovam o efeito hipertrófico do sal. Em modelos animais onde se estudou sobrecarga de sal, não foi detectado aumento da atividade de renina plasmática, sugerindo que o sistema renina-angiotensina aldosterona (SRA) circulante pode não estar envolvido no desenvolvimento da hipertrofia cardíaca. Apesar de alguns estudos tentarem elucidar o papel do sal no desenvolvimento da hipertrofia ventricular esquerda, os mecanismos pelo qual o sal atua ainda não estão totalmente esclarecidos. Neste contexto, o objetivo do presente estudo é observar os fenômenos que ocorrem no ventrículo esquerdo em resposta a sobrecarga de sal na dieta na tentativa de elucidar sua fisiopatologia. Para tanto, ratos Wistar machos foram divididos em cinco grupos de acordo com a dieta (normossódica 1,26% e hipersódica 8% de NaCl) e com o tratamento (losartan, cloridrato de hidralazina ou N-acetilcisteína). Foi avaliada a evolução ponderal, pressão arterial caudal, medida do diâmetro transverso do cardiomiócito, fibrose intersticial, expressão gênica e proteica dos componentes do SRA, dosagem de aldosterona sérica e cardíaca, dosagem de TBARS cardíaco, concentração de angiotensina II e estado conformacional dos receptores AT1 e AT2. Os principais resultados observados foram: o aumento do consumo de ração (com elevada concentração de NaCl) do grupo HS+NAC e consequente aumento na pressão arterial e peso corpóreo; o desenvolvimento de HC independente do incremento da pressão arterial no grupo HS+HZ e a prevenção total ou parcial dessa hipertrofia através dos tratamentos com losartan e N-acetilcisteína, respectivamente e prevenção da fibrose intersticial nos grupos tratados com hidralazina, losartan e N-acetilcisteína / Cardiovascular diseases are the leading cause of death worldwide and among these diseases, the cardiac hypertrophy (CH) has been highlighted, especially as an important risk factor for developing heart failure. The CH is a phenomenon that accompanies hypertension and in which there is increased structural and contractile proteins in cardiomyocytes, with often concomitant increase of interstitial collagen. Blood pressure independent risk factors can also contribute to the development of cardiac hypertrophy. Among these factors, the high salt intake has been outstanding. Several studies confirm the hypertrophic effect of salt. In animal models submitted to salt overload, no increase in plasma renin activity was observed, suggesting that the renin-angiotensin (RAS) circulating system may not be involved in the development of cardiac hypertrophy. Although some studies attempting to elucidate the role of salt in the development of left ventricular hypertrophy, the mechanisms by which salt acts are not yet fully understood. In this context, the objective of this study is to observe the phenomena occurring in the left ventricle in response to dietary salt overload in an attempt to elucidate its pathophysiology.Male Wistar rats were divided into five groups according to their diet (1.26% and 8% NaCl) and treatment (losartan, hydralazine or N-acetylcysteine). We evaluated the body weight, tail-cuff blood pressure, the transverse diameter of the cardiomyocyte, interstitial fibrosis, gene and protein expression of RAAS components, serum and cardiac aldosterone dosage, cardiac TBARS, angiotensin II concentration and binding of conformation-specific anti-AT1 and anti-AT2 antibodies. The main results were: increased food intake (with high NaCl content) in the HS + NAC group and consequent increase in blood pressure and body weight; developing blood pressure-independent CH in the HS + HZ group partial or total prevention of such hypertrophy by treatment with losartan and N-acetylcysteine, respectively, and prevention of interstitial fibrosis in groups treated with hydralazine, losartan and N-acetylcysteine

Introdução: O consumo excessivo de sódio tem se associado com vários efeitos prejudiciais à saúde, como aumento da pressão arterial (PA) e doença cardiovascular. Objetivos: Os objetivos da tese foram avaliar a disponibilidade de sódio no Brasil, analisar os efeitos de dietas com teores reduzidos de sódio em indivíduos com Síndrome Metabólica (SM) ou resistência à insulina (RI) e avaliar o impacto de uma intervenção que promoveu a redução da adição de sal aos alimentos. Sujeitos e métodos: A tese está composta de três artigos. O primeiro deles avaliou as aquisições de alimentos e bebidas realizadas pelos domicílios na Pesquisa de Orçamento Familiar de 2002/2003 do Instituto Brasileiro de Geografia e Estatística. O segundo artigo revisou a literatura de forma sistemática acerca dos ensaios clínicos realizados em adultos entre anos de 2004 e 2008. E o último artigo avaliou o impacto de uma intervenção, baseada no modelo ecológico de promoção de saúde, na redução da adição de sal nos alimentos consumidos por trabalhadores de empresas da cidade de São Paulo. Resultados: A quantidade diária de sódio disponível para consumo nos domicílios brasileiros foi de 4,7 g per capita e para uma ingestão diária de 2.000 kcal. A maior parte do sódio disponível para consumo proveio do sal de cozinha e de condimentos à base desse sal (76,2%). A fração proveniente de alimentos processados com adição de sal representou 9,7por centodo total de sódio no quinto inferior da distribuição da renda per capita e 25,0por centono quinto superior. A restrição no consumo de sódio associou-se ao aumento da RI em dois artigos e à diminuição em três outros. Em sete dos nove artigos, uma dieta com teor reduzido de sódio determinou redução da PA e em dois artigos ocorreram efeitos adversos em marcadores da SM. Nas análises multivariadas, homens (IRR = 0,51) e aqueles considerados normotensos (IRR = 0,61) alocados no grupo intervenção no momento final apresentaram taxas menores de adição de sal ao prato quente. Conclusões: O consumo de sódio no Brasil excede largamente a recomendação máxima para esse nutriente. A maioria dos estudos da revisão sistemática mostrou efeitos benéficos da restrição moderada de sódio da dieta, associada ou não a outras modificações nutricionais ou ao aumento da atividade física. A intervenção realizada no ambiente de trabalho reduziu a taxa de relato de adição de sal no prato quente entre trabalhadores do sexo masculino e entre aqueles categorizados como normotensos / Introduction: The excess of sodium consumption has been associated with several adverse health effects, such as increased of blood pressure (BP) and cardiovascular disease. Objectives: Evaluate the availability of sodium in Brazil, analyze the effects of diets with reduced sodium content in subjects with Metabolic Syndrome (MS) or insulin resistance (IR) and evaluate the impact of an intervention which promoted the reduction of adding salt to foods. Subjects and Methods: The thesis is composed of three articles. The first one assessed the food and beverage purchases made by households in the Household Budget Survey of 2002/2003, by the Brazilian Institute of Geography and Statistics. The second article reviewed the literature in a systematic way about clinical trials performed in adults between the years 2004 and 2008. And the last paper assessed the impact of an intervention, based on the ecological model of health promotion, in reducing the added salt to foods consumed by employees of Sao Paulo based companies. Results: The daily amount of sodium available in Brazilian households was 4.7 g daily per person for 2,000 kcal intake. Most of the sodium available for consumption comes from the salt and salt based seasonings (76.2 per cent). The fraction derived from processed foods with added salt represented 9.7 per cent of total sodium intake at the bottom of per person income distribution and 25.0 per cent at the top fifth. The restriction in sodium intake was associated with increased IR in two articles and the decrease in three others. In seven of the nine articles, the salt intake restriction had caused decreased in BP and in two articles have occurred adverse effects on markers of MS. In multivariate analysis, men (IRR = 0.51) and those considered normotensive (IRR = 0.61) allocated in the intervention group at the final moment had lower rates of salt addition in the hot meal. Conclusions: The results indicate that sodium intake in Brazil far exceeds the maximum recommended intake for this nutrient. Most studies have shown beneficial effects of a diet with moderate sodium restriction, with or without other nutritional modifications or increased physical activity. The intervention carried out at the workplace reduced the reporting rate of salt addition in the hot meal by male workers and those categorized as normotensive

Today, thermophilic Campylobacter spp. (besides Salmonella) represent one of the most common sources of human bacterial gastrointestinal infection. The main source of human C. jejuni infections is the consumption of insufficient heated chicken meat. Quantitative data on the occurrence of thermophilic Campylobacter spp. on poultry carcasses and poultry meat are needed to perform quantitative risk assessments and to verify the effect of different intervention strategies. The aims of the investigations presented here were (i) to generate accurate qualitative and quantitative data on the occurrence of Campylobacter spp. on within the primary production stage in at the abattoir and food, (ii) to study the behaviour of nine genotypically different C. jejuni strains in chicken meat juice supplemented with different concentrations of sodium chloride, curing salt and sodium nitrite, (iii) to detect the Campylobacter genotype distribution in poultry flocks by applying AFLP analysis and to describe a potential carry-over of Campylobacter strains among sequential and adjacent poultry flocks. For the above mentioned purposes, a number of samples (171 neck skin samples, 1047 samples of different turkey meat products and 112 turkey minced meat samples from an abattoir) were investigated in accordance with themethod of ISO / TS 10272-2: 2006 and ISO10272-1: 2006 to the quantitative and qualitative presence of Campylobacter spp.. The Campylobacter-strains were inoculated in chicken juice at initial concentrations of 102 and 104 CFU/ml and incubated for 24h at 42°C. Furthermore, 18 flocks of four poultry species were monitored to investigate the distribution and spread of Campylobacter genotypes between sequential and adjacent flocks. Caecal and liver samples were obtained at frequent intervals from birds of all flocks and these samples were examined for Campylobacter. The amplified fragment length polymorphism (AFLP) analysis was performed to genotype Campylobacter isolates. The prevalence of Campylobacter on neck skin was 83.0 % and the mean number was 2.00 log10 cfu/g. For turkey meat samples with skin (wings and thighs) the detected prevalence was 68.2 % and mean number 1.73 log10 cfu/g, respectively. Turkey meat samples without skin (breast filet) showed a prevalence of 79.0 % and a mean number of 1.58 log10 cfu/g. No Campylobacters were detectable in the turkey minced meat samples. Large variations between the detectable numbers of Campylobacter spp. were observed (maximum number up to 3.98 log10 cfu/g for turkey meat with skin) and confirm the importance of an early detection (before or during slaughter and processing) of these heavily contaminated slaughter lots. Whereas the strains multiplied in the media supplemented without additional of NaCl or with 1% NaCl, the bacterial population was significantly reduced when 2% NaCl was added. Growth did not occur and the cell number gradually decreased in chicken meat juice containing 3% NaCl. Significant differences in the survival potential among the different strains were only visible in the extreme condition of 3% NaCl supplementation. There was no different behaviour of the strains under the influence of NaCl compared with the behaviour in meat juice containing curing salt. The addition of sodium nitrite did not alter the survival. Of the 1643 caecal and liver samples investigated, 452 (27.5%) caecal samples and 11 (0.7%) liver samples contained Campylobacter. Of the caecal isolates 76.3% were identified as C. jejuni and 23.7% were identified as C. coli. Poultry flocks were largely colonized by more than one AFLP type and an intense exchange of Campylobacter genotypes between different poultry flocks occurred. The results show clearly that poultry and poultry meat are regarded as one of the main sources of thermophilic Campylobacter spp. infection in humans in the food chain. This is evident not only from the high rate of occurrence of these pathogens, but also from the often-high quantitative exposure samples. The risk of a foodborne infection is also enhanced by the comparatively very low minimum infectious dose for humans. At present, a complete elimination of thermophilic Campylobacter spp. from the food chain appears practically unreachable. This difficulty is reduced by the results of genetic strain diversity, because they suggest the existence of a variety of input sources. / hermophile Campylobacter (C.) spp. stellen heute neben den Salmonellen eine der häufigsten Ursachen für bakteriell bedingte Magen-Darm-Erkrankungen beim Menschen dar. Unzureichend erhitztes Geflügelfleisch und Geflügelfleischprodukte stellen eine der Hauptinfektionsquellen für humane C. jejuni-Infektionen dar. Quantitative Daten über die Belastung von Geflügelkarkassen und Geflügelfleisch mit thermophilen Campylobacter spp. werden benötigt, um einerseits quantitative Risikobewertungen durchführen zu können, andererseits aber auch den Erfolg verschiedener Interventionsmaßnahmen messen zu können. Zur Minderung der Zahl alimentär bedingter humaner Campylobacter-Infektionen spielt neben der Senkung der Campylobacter-Belastung von Nutztieren und der Vermeidung von Kreuzkontaminationen auch die Reduktion des Vorkommens des Erregers in der Lebensmittelkette durch technologische Prozesse eine große Rolle. Campylobacter spp. sind während der Be- und Verarbeitung von Lebensmitteln verschiedensten Stressoren ausgesetzt. Ziele der hier vorgestellten Untersuchungen waren, (i) Exakte qualitative und quantitative Daten zum Vorkommen von Campylobacter spp. in der Primärproduktion, auf dem Schlachthof und in Lebensmitteln zu ermitteln. (ii) Die Tenazität ausgewählter, genetisch unterschiedlicher C. jejuni-Stämme gegenüber verschiedenen Natriumchlorid-, Pökelsalz- und Natriumnitrit-Konzentrationen im Geflügelfleischsaftmodell zu untersuchen. (iii) Die Verwandtschaftsgrade der isolierten Stämme mit Hilfe einer molekularbiologischen Fingerprintingmethode (AFLP-Typisierung) darzustellen sowie das Vorkommen von thermophilen Campylobacter in verschiedenen Geflügelarten in einem Betrieb zu ermitteln. Dazu wurden 171 Halshautproben, 783 Proben verschiedener Putenfleischerzeugnisse und 233 Putenhackfleischproben aus einem Schlacht- und Zerlegebetrieb in Anlehnung an die Methode ISO/TS 10272-2: 2006 und ISO10272-1:2006 auf das quantitative und qualitative Vorkommen von Campylobacter spp. untersucht. Der Keimzahlverlauf wurde in experimentell kontaminiertem Geflügelfleischsaft (Zusatz von C. jejuni: 102 und 104 KbE/ml) über einen Zeitraum von 24 h (Bebrütungstemperatur 37°C) untersucht. 19 verschiedene Wirtschaftsgeflügel-Herden wurden untersucht, um die Verteilung und Ausbreitung von Campylobater-Genotypen zwischen sequentiellen und angrenzenden Herden festzustellen. Blinddarm- und Leber-Proben wurden in kurzen Abständen von Vögeln aller Herden gewonnen und untersucht . Für die Genotypisierung von Campylobacter spp. wurde die AFLP-Methode eingesetzt. Im Ergebnis wurden auf 83,0 % der Halshautproben Campylobacter spp. nachgewiesen, wobei der Mittelwert der quantitativen Belastung von Putenhalshautproben bei 2,00 log10 KbE/g lag. Putenfleischproben mit Haut waren zu 54,8 % Campylobacter positiv. Hier betrug die quantitative Belastung 1,79 log10 KbE/g. Bei Putenfleisch ohne Haut lagen die Nachweisraten bei 52,2,% bzw. 2,03 log10 KbE/g. In keiner der Putenhackfleischproben war Campylobacter nachweisbar. Große Schwankungen in der quantitativen Belastung (Maximalwerte bis 4,0 log10 KbE/g bei Putenfleisch mit Haut) bestätigen die Notwendigkeit, vor allem die stark belasteten Schlachtpartien schon vor bzw. während der Schlachtung und Verarbeitung identifizieren zu können. In Geflügelfleischsaft ohne bzw. mit Zusatz von 1% NaCl konnten sich alle Stämme vermehren, während das Wachstum bei 2% NaCl-Zusatz gehemmt wurde. Darüber hinaus konnte bei höherer NaCl-Konzentration (3%) eine Reduktion der Keimzahl nach 6 h Bebrütung bzw. ein Absterben von C.jejuni nach 24 h festgestellt werden. Dabei zeigten die Stämme im Geflügelfleischsaft mit 3% NaCl-Zusatz signifikante Unterschiede in ihrer Absterberate. Es konnte gezeigt werden, dass unterschiedlich ausgeprägte Salztoleranzen innerhalb der untersuchten Stämme mit unterschiedlichem Genotyp existieren, diese jedoch nur unter Extremsituationen signifikant ausgeprägt waren. Durch die Zugabe von praxisüblichen Pökelsalzkonzentrationen anstelle von Kochsalz und von Natriumnitrit konnte das Verhalten von C. jejuni in keinem Versuchsansatz beeinflusst werden. 452 Caecalproben (27,5%) und 11 Leberproben (0,7%) von insgesamt 1643 Caecal- und Leberproben wurden positiv auf Campylobacter spp. getestet. Von den 1643 aus dem Caecum stammenden getesteten Isolaten wurden 76,3% der Isolate als C. jejuni und (23,7%) der Isolate als C. coli identifiziert. Die AFLP- Analyse zeigte einen signifikanten Unterschied in der Diversität der AFLP-Typen aus den individuellen Herden und Proben aus unterschiedlichen Herden. Dies deutet auf eine große Zahl von Infektionsquellen hin. Die Ergebnisse belegen insgesamt sehr deutlich, dass Geflügel- Geflügelfleisch eine bedeutsame Quelle des Eintrags von Campylobacter-Keimen in die Nahrungskette ist. Das geht nicht nur aus der hohen Rate des Vorkommens dieser Erreger hervor, sondern auch aus der oftmals hohen quantitativen Belastung der Proben. Das Risiko einer Lebensmittelinfektion wird zudem durch die vergleichsweise sehr geringe minimale Infektionsdosis für den Menschen erhöht. Eine vollständige Elimination von thermophilen Campylobacter spp. aus der Lebensmittelkette erscheint derzeit praktisch nicht erreichbar. Diese Schwierigkeit wird durch die Ergebnisse zur genetischen Stammdiversität untersetzt, denn sie legen die Existenz einer Vielzahl unterschiedlicher Eintragsquellen nahe.

Made available in DSpace on 2015-04-01T14:12:57Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 1944862 bytes, checksum: c9626d2c8132486c7183391c896ffb2c (MD5) Previous issue date: 2012-03-09 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / Sodium chloride is a component essential for the flavoring of food, particularly meat and its derivatives. However, too much can cause health problems to their consumers, such as hypertension. The objective of this research was partially replace sodium chloride by potassium chloride and a mixture of oregano (Origanum vulgare), basil (Ocimum basilicum) and rosemary (Rosmarinus officinalis), named Herbal Mix, initially in chicken breast fillets to determine an optimization interval of the variables to be tested in fresh sausages. Treatments were obtained using a Central Composite Rotational Design with three factors, resulting in 17 trials. Fillet of chicken breast with various flavors underwent Quantitative Descriptive Analysis for raising and quantify their sensory attributes. Subsequently, analyzes were carried out the physical parameters of quality (water holding capacity, cooking loss, shear force and color), to verify the influence of sodium chloride (NaCl), potassium chloride (KCl) and Herbal Mix on physical and sensory characteristics of meat. To check the possibility of further substitution of sodium chloride, found optimization intervals were studied in the development of fresh sausages, meat product to develop a low sodium content. The formulations of NaCl, KCl and Herbal Mix were obtained in a randomized mixture of three factors, the type simplex centroid, totaling 10 trials. The sausages were analyzed by sensory acceptance test (appearance, texture, flavor, global acceptance, purchase intention and intensity of salt), physical-chemical analysis (moisture, ash, proteins, lipids, pH and water activity) and physical (water holding capacity, cooking loss, shear force and color) to verify the influence of mixing of the quality factors of the samples. In the first study it was observed that, at 5% significance level, the response variables characteristic flavor, taste bitter and hardness influenced the statistical variables NaCl and Herbal Mix, while the attribute color gold was influenced by variables KCl and Herbal Mix . As for the physical parameters, only shear force of the treatments was influenced by variables, specifically KCl and Herbal Mix. To optimize a majority of the variables is chosen to optimize the following range, replacing initially 33% NaCl: 5-30 g / kg meat, 2-12 g / kg meat and 5-12 g / kg meat. Regarding the study of the reduction of optimized intervals showed that only the sensory analysis global acceptance and purchase intention influenced statistical variables. The physical-chemical properties, only the moisture and ash content were significantly influenced by the studied variables. None of the physical parameters was influenced by statistical factors. The experiment allowed a reduction of 20% sodium chloride without significant changes in quality of the sausage. With respect to experiment with chicken breast fillets, the use of potassium chloride and Herbal mix can replace sodium chloride up to 44,4%. / O cloreto de sódio é um componente essencial na condimentação dos alimentos, especialmente de carnes e seus derivados. Entretanto, seu excesso pode causar problemas de saúde a seus consumidores, a exemplo da hipertensão arterial. Objetivou-se nesta pesquisa substituir parcialmente o cloreto de sódio por cloreto de potássio e uma mistura de orégano (Origanum vulgare), manjericão (Ocimum basilicum) e alecrim (Rosmarinus officinalis), denominada de Mix de Ervas, inicialmente em filés de peito de frango, para determinar um intervalo de otimização das variáveis a serem testadas em linguiças de frango. Os tratamentos foram obtidos segundo um Delineamento Composto Central Rotacional com três fatores, totalizando 17 ensaios. Os filés de peito de frango com as diversas condimentações foram submetidos à Análise Descritiva Quantitativa para levantar e quantificar os seus atributos sensoriais. Posteriormente, foram realizadas as análises dos parâmetros físicos de qualidade (Capacidade de retenção de água, Perda de peso por cocção, Força de cisalhamento, e Cor objetiva), para verificar a influência do cloreto de sódio (NaCl), cloreto de potássio (KCl) e Mix de Ervas sobre as características físicas e sensoriais da carne. Para verificar a possibilidade de uma maior substituição de cloreto de sódio, os intervalos de otimização encontrados foram estudados no desenvolvimento de linguiças de frango, para desenvolver um produto cárneo com baixo teor de sódio. As formulações de NaCl, KCl e Mix de Ervas foram obtidas segundo um delineamento em mistura de três fatores, do tipo centroide simplex, totalizando 10 ensaios. As linguiças foram submetidas à análise sensorial mediante teste de aceitação (Aparência, Textura, Sabor, Aceitação Global, Intenção de compra e Intensidade de sal), análises físico-químicas (umidade, cinzas, proteínas, lipídeos, pH e atividade de água) e físicas (capacidade de retenção de água, perda de peso por cocção, força de cisalhamento e cor objetiva) para verificar a influência da mistura dos fatores na qualidade das amostras. No primeiro estudo foi observado que, em nível de 5% de significância, as variáveis resposta Sabor Característico, Gosto Amargo e Dureza sofreram influência estatística das variáveis NaCl e Mix de Ervas, enquanto o atributo Cor Dourada foi influenciado pelas variáveis KCl e Mix de Ervas. Quanto aos parâmetros físicos, apenas a Força de Cisalhamento dos tratamentos foi influenciada pelas variáveis, especificamente o KCl e o Mix de Ervas. Para otimizar a maioria das variáveis, foi escolhido o seguinte intervalo de otimização, que substituiu inicialmente 33% de NaCl: 5 a 30 g/kg de carne, 2 a 12 g/kg de carne e 5 a 12 g/kg de carne. Quanto ao estudo da redução dos intervalos otimizados observou-se que na Análise Sensorial apenas a Aceitação Global e a Intenção de compra sofreram influência estatística das variáveis. Nas análises físico-químicas, apenas a umidade e o teor de cinzas foram estatisticamente influenciados pelas variáveis em estudo. Nenhum dos parâmetros físicos sofreu influência estatística dos fatores. O experimento possibilitou uma redução de até 20% de cloreto de sódio sem alterações significativas de qualidade das linguiças. Com relação ao experimento com filés de peito de frango, o uso de cloreto de potássio e Mix de Ervas pode substituir o cloreto de sódio em até 44,4%.

Made available in DSpace on 2014-07-29T15:30:34Z (GMT). No. of bitstreams: 1 AnaClaudiaOliveira.pdf: 1839747 bytes, checksum: 682694e3fdf66bf0d190f094c4aaa106 (MD5) Previous issue date: 2010-04-15 / Methicillin-resistant Staphylococcus aureus (MRSA) has been one of the most prevalent microorganisms that cause hospitals infections worldwide. Several studies show that this microorganism is often found colonizing health professionals. MRSA can cause skin infections from the severe pneumonia, with high resistance to different antimicrobial agents. This study aimed to evaluate morphometric changes in MRSA isolated from the saliva of health professionals, through the use of different concentrations of oxacillin and sodium chloride. The identification of morphological changes was assessed by growing the isolates in the following concentrations of Sodium Chloride and oxacillin: 2&#956;g, 4&#956;g and 6&#956;g and 2%, 4%, 6% and 7.5% and using the means of computerized morphometry. This technique was tested by microscopic computed by employing the software Image J 1.38 (HIH USA). Statistical analysis was performed using the Sigma Stat, version 2.03, and the differences between the groups were compared using the nonparametric Kruskal-Wallis (p <0.05). The 20 MRSA analyzed showed no alterations. The present study showed that Sodium Chloride and oxacilin at concentrations did not alter the development and morphology of MRSA. / Staphylococcus aureus meticilina resistentes (MRSA) têm sido um dos microorganismos causadores de infecções mais prevalentes nos hospitais em todo mundo. Vários estudos demonstram que estes germes são frequentêmente encontrados colonizando profissionais de saúde. MRSA podem causar desde infecções cutâneas a pneumonias graves, apresentando um perfil multirresistente frente aos antimicrobianos. Este estudo teve como objetivo avaliar alterações morfométricas em MRSA isolados da saliva de profissionais de saúde, mediante o emprego de diferentes concentrações de cloreto de sódio e oxacilina. A identificação de alterações morfológicas foi avaliada por meio do cultivo dos isolados nas seguintes concentrações de Cloreto de Sódio e oxacilina: 2&#956;g, 4&#956;g e 6&#956;g e 2%, 4%, 6% e 7,5% e da utilização da técnica de morfometria computadorizada, mediante o emprego do software Image J 1.38 (HIH USA). A análise estatística foi realizada empregando o programa Sigma Stat, versão 2.03, e as diferenças entre os grupos foram comparadas usando o teste não paramétrico de Kruskal-Wallis, (p<0,05). Os 20 MRSA analisados não apresentaram alterações morfológicas. O presente estudo observou que o Cloreto de Sódio e a oxacilina nas concentrações testadas não alteram o desenvolvimento e a morfologia dos MRSA.