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Caves serve as time capsules, preserving significant markers of tectonic activity and offering insights into geological history. Fault geometries and past activations found in caves can be correlated with known deformational events in the broader area, temporally delimiting the speleogenesis. More specifically, cave passage formation is suggested to be affected by the regional stress-field. The Asprorema Cave in Northern Greece is a typical example of a fracture guided cave, with passage geometry influenced by relative sidewall movements, revealing these discontinuities as faults. This study constructs the timeframe and conceptual model of speleogenesis in relation to tectonic events, geomorphological evolution and hydrological zones, and verifies its relation to the stress-field. Active tectonics, mineralogy and cave geomorphology are investigated. Results suggest syntectonic speleogenesis under phreatic and epiphreatic conditions. The absence of corrosion on fault slip surfaces implies recent activations post cave's shift to the vadose zone. Structural analysis identifies three main neotectonic phases: NNW-SSE striking faults (oldest group of structures), NE-SW striking faults with dextral strike-slip movement (post-middle Miocene), and NE-SW striking normal faults indicating extensional stress-regime (Quartenary). The last two phases affect cave passage shape causing wall displacement, highlighting passage formation along discontinuities perpendicular to the horizontal minimum stress axis. [ABSTRACT FROM AUTHOR]

Introduction: The pressure of the COVID-19 pandemic on healthcare systems led to limited roles of infectious diseases services, increased rates of irrational use of antimicrobials, and incidence of infections by multidrug-resistant microorganisms. The aim of the present study is to evaluate the incidence of antimicrobial resistance and the management of bloodstream infections before and during the COVID-19 pandemic at the University General Hospital of Alexandroupolis (Greece). Materials and Methods: This is a retrospective study conducted from January 2018 to December 2022. Data were collected from the University Microbiology Laboratory per semester regarding the isolated strains of Gram-positive and -negative bacteria in blood cultures and respiratory samples in hospitalized patients in medical and surgical wards and in the intensive care unit (ICU). Additionally, bloodstream infections with requested infectious disease consultations were reported (n = 400), determining whether these were carried out via telephone contact or at the patient's bedside. Demographic data, comorbidities, focus of infection, antimicrobial regimen, duration of treatment, length of hospitalization, and clinical outcome were analyzed. Results: A total of 4569 strains of Gram-positive and -negative bacteria were isolated. An increasing trend was reported compared to the pre-pandemic period in the incidence of resistant Gram-negative bacteria, particularly in ICUs. Prior antimicrobial use and the rate of hospital-acquired infections were increased significantly during the pandemic. In the pre-pandemic period 2018–2019, a total of 246 infectious disease consultations were carried out, while during the period 2020–2022, the number was 154, with the percentage of telephone consultations 15% and 76%, respectively. Detection of the source of infection and timely administration of appropriate antimicrobial agents were more frequently recorded before the pandemic, and 28-day mortality was significantly reduced in cases with bedside consultations. Conclusion: The empowering of infectious disease surveillance programs and committees, rational use of antimicrobials agents, and bedside infectious disease consultations are vital in order to reduce the impact of infections caused by multidrug-resistant strains. [ABSTRACT FROM AUTHOR]

The literature contains scant information on the relationship between tourists' gender and their attitudes toward food while vacationing. The present study had as its main aim to examine the role of gender in key behaviours concerning tourists' food choices and eating habits; in addition, our study evaluated the hypothesis that gender interacts with the "pandemic effect" in modifying tourists' food-related behaviour. By implementing a quantitative, exploratory, and descriptive methodology, an online questionnaire was developed based on existing literature. To this end, data derived from 474 female and 370 male tourists visiting Greece in 2019 (before) or in 2020 (during the COVID-19 pandemic) were analysed and evaluated. The results indicate that, compared to men, women were more motivated to taste local food, especially with respect to obtaining cultural experience and excitement, promoting interpersonal relations, and as a result of health concerns. In addition, they dined at facilities at their place of stay, as well as at Greek restaurants and taverns at a higher rate compared to men. Women also reported being more satisfied than men by their food experiences during their trips, and was found that during the pandemic they spent, on average, more on food than before. The study showed that the pandemic affected both genders; however, the most significant of the differences observed relates to the choice of dining facilities, in all likelihood, as a result of women being more sensitive to the risks of COVID-19. Overall, during the pandemic, women appeared more likely than men to adopt behaviours that are in line with the principles of sustainability, such as a positive attitude and motivation to consume foods produced locally in the country. Differences detected between genders can be used by various stakeholders as a benchmark to further improve the food services offered at tourist destinations. [ABSTRACT FROM AUTHOR]

The COVID-19 pandemic has changed everyday reality and negatively impacted the global hospitality and tourism sectors. Even though food is an essential component of the tourist experience and the sustainable development of a region, research on the impact of COVID-19 on tourists' food-related behaviour remains scant. By implementing a quantitative approach, data obtained from 847 tourists visiting Greece before or during the pandemic were analysed in order to compare these two periods. Findings indicate that during the pandemic, tourists had a more positive attitude towards food than before the pandemic and were more motivated to consume local food. As a result, they spent more money on food and were keener to taste local food and visit Greek restaurants and taverns. Despite the restrictions, the level of food satisfaction remained the same. It seems that this is a case whereby the risk perceptions created by COVID-19 were eliminated. The demand for quality food experiences was mainly interpreted as a search for culture and consideration of health concerns. Specific trends have been revealed in tourists' food-related behaviours, which bear implications for a smooth transition to new and challenging circumstances. Researchers and food tourism stakeholders must set new goals, develop alternative forms of products and services based on sustainability, and, in general, adopt a new perspective to face future challenges. [ABSTRACT FROM AUTHOR]

The oxidation processes of white wines can occur during storage and commercialization due to several factors, and these can negatively affect the color, aroma, and quality of the wine. Wineries should have faster and simpler methods that provide valuable information on oxidation stability of wines and allow fast decision-making procedures, able to trigger suitable technological interventions. Using a portable prototype instrument for light irradiations at different wavelengths and times was considered and evaluated on sensorial, spectrophotometric, and colorimetric parameters of white wines. The sensorial analysis revealed that white and light blue were the most significant, after only 1 h of irradiation. The experimental results showed that hydrogen peroxide could enhance the effect of light treatment, allowing a contemporary evaluation of the oxidation stability of wine against light and chemical stresses. As expected, a good correlation (R2 > 0.89) between optical density at 420 nm and b* parameter was highlighted. The synergic effect of light and H2O2 was also studied on the hydrolyzable and condensed tannins’ additions to white wine. The proposed methodology could be used to evaluate the oxidative stability of white wines, but also to evaluate the effect of some oenological adjuvants on wine stability. [ABSTRACT FROM AUTHOR]