Introduction Infection is one of the most common complications of breast reconstruction. The presence of bacterial biofilm on the implant surface does not always manifest itself clinically as an infection. Still little is known about the factors that trigger the transition from a normal to a pathological state. The aim of study: To examine a specific profile of microorganisms associated with a tissue expander, and to ascertain whether the collection of intraoperative bacteriological swabs constitutes a significant predictive factor. Material and methods: A 2-centre review of outcomes of breast cancer patients who underwent immediate 2-stage expander-implant breast reconstruction between June 2020 and September 2021 was conducted. During this period, 68 replacements of expanders with implants from 56 women were performed. A bacteriological swab was taken from each expander compartment, and microbiological culture was performed. Patients’ characteristics were taken into consideration. Results Tissue expanders were implanted from 2 to 26 months. Seven patients had an emergency expander removed due to infection or damage to the device. Out of all 56 patients evaluated, 47 had a negative and 9 had a positive culture, 1 in both breasts. The results did not correlate closely with the clinical status. Conclusions Bacteria colonize both clinically normal and infected expanders. It is difficult to determine the specific flora associated with the pocket after expander-based reconstruction, and taking a bacteriological swab each time as a standard does not influence the success of treatment.

Due to the prolongation of the period of the sugar campaign, it is necessary to optimize the storage conditions, so that changes in the quality of the raw material could be minimized. The aim of this study was to determine the effect of storage duration and temperature on changes in the composition of sugar beet. The study presents the changes in the content of glucose, fructose, raffinose, lactic and acetic acids, nitrates and nitrites as well as in the content of the total number of mesophilic bacteria, denitrifying bacteria and spores of denitrifying bacteria during storage under various conditions.

The objective of the research was to determine an optimum method of postharvest handling of sweet cherry fruits which may contribute to prolonged shelf-life. The following physical factors were examined – storage temperature: 2–4°C, 6–8°C, 18–20°C; postharvest fruit packaging and treatment: Xtend® CH-49 bags + no exposure to UV-C, Xtend® + exposure to UV-C for 120 s or 600 s, no bagging + no exposure to UV-C, no bagging + UV-C for 120 s or 600 s. UV-C irradiation, regardless of the duration and storage conditions, prolonged the storage life of sweet cherry fruit. During the 14-day period of storage, the smallest weight loss as well as the highest number of fruits suitable for consumption were found after exposure to UV-C for 600 s in both Xtend® bags and flat, exposed polyethylene containers. After 28 days, higher amount of fruits suitable for consumption were found after storage at 2–4°C than at 6–8ºC. The most advantageous postharvest treatment method was placing fruits in containers and irradiating them with UV-C for 600 s. However, statistically similar results were obtained also after packing the fruits in Xtend® bags and irradiating them with UV-C for 600 s as well as placing them in containers and irradiation with UV-C for 120 s. In addition, UV-C irradiated fruits for 120 s and 600 s contained significantly more reducing sugars than non-irradiated fruits after 14 days of storage. UV-C irradiated fruits for 600 s also contained the greatest amount of flavonoids. After 28 days of storage, the highest content of flavonoids and phenols was determined in UV-C exposed fruits stored in containers. In addition, it emerged that storing sweet cherry fruit at 2–4°C without bagging contributed to increased total phenolic content compared with fruit stored in Xtend® bags. Packaging cherry fruit in Xtend® bags is the most reasonable when it stored at 6–8°C and at room temperature.