Biofilms cause recurrent and resistant device-related infections. We aimed to detect the prevalence of biofilm-dependent catheter-associated urinary tract infections (CAUTI) among catheterized patients, identify bacterial pathogens, antibiotic resistance pattern and risk factors associated with biofilm production. Adult and pediatric patients admitted to Mansoura University Urology and Nephrology Center and fulfilling the criteria of CAUTI were enrolled in this study. urine sample and a part of urinary catheter were collected for microbiological testing and assessment of biofilm formation using tube method (TM) and scanning electron microscope (SEM). The prevalence of biofilm-dependent CAUTI was 82.85%, in which Klebsiella pneuomoniae had the highest biofilm-forming potential. Biofilm producers uropathogens are more resistant to antibiotics. Extremes of age and prolonged duration of catheterization were significantly associated with biofilm formation. TM showed good correlation with SEM regarding degree of biofilm production, sensitivity (100%) and specificity (100%). Prevalence of biofilm-dependent CAUTI was high. Minimizing the duration of catheterization and usage of silicone catheter are recommended. Using carbapenems in treatment of biofilm-dependent CAUTI should be considered. TM can be implemented for biofilm detection as it is cheap, rapid, easy and showed good correlation with SEM.

Cheese is not only created using cow's milk and can also be made from a mixture of vegetable extracts, including corn extract. Cheese from corn extract has the advantages of low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of cheese analogue, while maltodextrin functions to increase volume and total solids for greater yield. The objectives of the present study was 1) to optimize the formula composition between lime extract, papain, and maltodextrin to create a cheese analogue from sweet corn extract with high yield and protein as well as good sensory properties, 2) to study the physicochemical and sensory characteristics of the cheese analogue using the optimal formula, and 3) to compare analog cheese from corn milk to cow's milk cheese. The experimental design involved response surface methodology with three factors (lime extract, papain, and maltodextrin). The results of the study produced the optimal cheese analogue formula from corn extract with the addition of lime extract (2.283%), papain (0.022%), and maltodextrin (15%). The characteristics of this cheese analogue include a yield of 20.3%; pH of 5.4; 14oBrix soluble solids; water content of 65.3%; protein content of 13.5%; total-carotene of 544.4 ppm and of fat content 4.6%. The cheese analogue has sensory characteristics of soft texture, the ability to spread evenly, the typical color of cheese (i.e. yellowish-white), and was preferred by panelists. Cheese analogue has protein content of 7.1%, fat content of 4.55%, total carotene of 544.4 mg/g, cholesterol 0.02 mg/g; while commercial cheese from cow’s milk has protein content 6.3%, fat content 24.53%, total carotene 5.32 mg/g and cholesterol 0.19 mg/g. Thus, sweet corn can potentially be used as a raw material for producing low-fat cheese analogues.

No abstract

BACKGROUND Nitric oxide (NO) donors have been used to control biofilm formation. Nitric oxide can be delivered in situ using organic carriers and acts as a signaling molecule. Cells exposed to NO shift from biofilm to the planktonic state and are better exposed to the action of disinfectants. In this study, we investigate the capability of the NO donors molsidomine, MAHAMA NONOate, NO‐aspirin and diethylamine NONOate to act as anti‐adhesion agents on ready‐to‐eat vegetables, as well as dispersants for a number of pathogenic biofilms on plastic. RESULTS Our results showed that 10 pM molsidomine reduced the attachment of Salmonella enterica sv Typhimurium 14 028 to pea shoots and coriander leaves of about 0.5 Log(CFU/leaf) when compared with untreated control. The association of 10 pmol L−1 molsidomine with 0.006% H2O2 showed a synergistic effect, leading to a significant reduction in cell collection on the surface of the vegetable of about 1 Log(CFU/leaf). Similar results were obtained for MAHMA NONOate. We also showed that the association of diethylamine NONOate at 10 mmol L−1 and 10 pmol L−1 with the quaternary ammonium compound diquat bromide improved the effectiveness of biofilm dispersal by 50% when compared with the donor alone. CONCLUSIONS Our findings reveal a dual role of NO compounds in biofilm control. Molsidomine, MAHMA NONOate, and diethylamine NONOate are good candidates for either preventing biofilm formation or dispersing biofilm, especially when used in conjunction with disinfectants. Nitric oxide compounds have the potential to be developed into a toolkit for pro‐active practices for good agricultural practices (GAPs), hazard analysis and critical control points (HACCP), and cleaning‐in‐place (CIP) protocols in industrial settings where washing is routinely applied. © 2020 Society of Chemical Industry

The fruit of date palm (Phoenix dactylifera L.) 'Barhi' is mainly harvested at Khalal stage, whereas fruits are physiologically mature, hard and crisp. Fruits are suitable for consumption at Khalal stage but due to their high moisture content, they are very perishable with low storage life. The physicochemical properties of Barhi fruits grown at Americana framers, Giza, Egypt, which packed inpolyamide/polyethylene (PA/PE), polyethylene (PE) and polypropylene (PP), under cold storage temperatures (5±1 ºC) in response to vacuum and modified atmosphere packaging (MAP) with N 2 were studied. Fruits were analyzed at four time intervals after packing (0, 3, 6 and 9 weeks) and evaluated for their quality characteristics: texture, weight loss, total soluble solids (TSS), pH, moisture content, acidity and sugar content. The obtained results showed that the joint fruits stored in PP packages under MAP conditions with nitrogen had recorded the highest quality. These fruits had lowest TSS, weight loss, pH, acidity and moisture content and lowest change occurred in sugar content with a good texture.