The current experimental study aimed to investigate the inhibitory effects of two food additives (Propionibacterium and acetic acid) at four different concentrations (0.5, 1.0, 2.5 and 5%) on Candida albicans (C. albicans) including recording their impact on the sensory characteristics of the treated chicken fillet samples in chilling conditions (4 ± 1OC). After physical and microbial examination for nine days of storage, results showed significant improvement in the sensory characteristics of the treated samples, especially with increasing the concentration of the tested additives when compared with the control untreated samples, which were spoiled on the 9th day of inoculation. Regarding the anti-C. albicans effect of the tested materials, in general, C. albicans showed a higher reduction percent with increasing the concentration of the inoculated additives; furthermore, the treated samples with 2.5% and 5.0% acetic acid, after nine days of inoculation, showed more reduction in C. albicans counts than the treated samples with Propionibacterium of the same concentration. Referring to the obtained results, Propionibacterium and acetic acid (2.5% and 5.0%) could be considered good choices for preserving and enhancing the quality of chilled chicken fillets, and may be recommended for their usage in chicken fillet preservation as safe and easily applied food additives.

Background: Neonates with urinary tract infection  (UTI) are susceptible to higher rates of morbidity and mortality, specifically when presented with hyperbilirubinemia. Screening for UTIs in jaundiced neonates is a cost-effective strategy. The aims of this study were to investigate the pattern of UTI (prevalence, etiology, and susceptible antimicrobial agents) in neonates admitted to the NICU with unexplained indirect hyperbilirubinemia, as well as to identify early predictors of UTI in order to reduce the present morbidity and long-term consequences in NICU patients. . Methods: A cross-sectional hospital-based study that included 140 neonates diagnosed with unexplained indirect hyperbilirubinemia in the first 4 weeks of life. A questionnaire was applied to obtain demographic and clinical data. A number of laboratory parameters were assessed with clinical examination. Bacterial growth of 1 × 103 colony-forming units/mL of a single uropathogen was used to identify the existence of UTI. Multivariate analysis was used to identify the predicting factors of UTIs. Results: In the NICU group investigated, 25.7% of subjects had a culture-proved UTI. The most frequently  isolated organism was Escherichia coli. Amikacin was the most common antibiotic that the isolates were susceptible to. In multivariable logistic regression analysis, a positive urine culture was statistically associated with an increase in  WBCs  (OR= 6.90, p= 0.001), pyuria (OR= 5.55, p= 0.001), small for gestational age (OR= 4.07, p= 0.021), prolonged phototherapy duration (OR= 3.50, p= 0.034), and the presence of obstetric complications (OR= 2.92, p= 0.001). Conclusion: UTI is substantially prevalent among neonates admitted to the NICU with unexplained indirect hyperbilirubinemia. The importance of routine UTI screening (urine culture)  as part of the clinical assessment of unexplained hyperbilirubinemia was highlighted in this study, particularly in neonates with leukocytosis, pyuria, small for gestational age, prolonged phototherapy, and those born from mothers with a history of obstetric complications.

The current experimental study aimed to investigate the inhibitory effects of two food additives (Propionibacterium and acetic acid) at four different concentrations (0.5, 1.0, 2.5 and 5%) on Candida albicans (C. albicans) including recording their impact on the sensory characteristics of the treated chicken fillet samples in chilling conditions (4±1 O C). After physical and microbial examination for nine days of storage, results showed significant improvement in the sensory characteristics of the treated samples, especially with increasing the concentration of the tested additives when compared with the control untreated samples, which were spoiled on the 9 th day of inoculation. Regarding the anti-C. albicans effect of the tested materials, in general, C. albicans showed a higher reduction percent with increasing the concentration of the inoculated additives; furthermore, the treated samples with 2.5% and 5.0% acetic acid, after nine days of inoculation, showed more reduction in C. albicans counts (70.7% and 87.2%) than the treated samples with Propionibacterium of the same concentration (41.4% and 52.7%), respectively. Referring to the obtained results, Propionibacterium and acetic acid (2.5% and 5.0%) can be considered good choices for preserving and enhancing the quality of chilled chicken fillets and may be recommended for their usage in chicken fillet preservation as safe and easily applied food additives.