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As more and more consumers are becoming conscious of the safety and taste of meat products, the use of natural additives and innovative processing techniques has gained significant attention. Naturally fermented fruit vinegar is rich in organic acids and antioxidant phenolic compounds. In addition, it contains amino acids, minerals, vitamins, and provitamin beta-carotene, and the presence of acetic acid bacteria may have a positive effect on consumer health. The study aimed to assess the impact of different concentrations of apple vinegar addition on the quality of cooked sausage, focusing on physicochemical parameters, including fatty acid profile and oxidative stability, as well as microbiological quality and sensory changes after production and during chilling storage. Four variants of sausage were prepared: C—sausage without apple vinegar; V1—sausage with 1% of apple vinegar; V3—sausage with 3% of apple vinegar; and V5—sausage with 5% of apple vinegar. All of the tests were carried out after production, as well as after 7 and 14 days of refrigeration storage. The addition of apple vinegar decreased the pH value and increased the oxidation-reduction potential and lipid oxidation in the samples V1, V3, and V5. The sausage with the 5% addition of apple vinegar (V5) was characterized by significantly more intensive brightness (parameter L* = 54.67) in comparison to the C sample (parameter L* = 52.78). The sausages that were tested showed good microbiological quality concerning the total number of microorganisms, lactic acid bacteria, and the absence of pathogenic bacteria. The addition of apple vinegar contributed to the reduction in the intensity of the cured meat flavor and the fatty flavor. Therefore, according to the results presented in this work, it can be concluded that 3% of vinegar is the optimal addition, which may be used in the next step of investigation, taking into account color formation abilities as well as microbiological quality and lipid oxidation processes.

Background: Aortic valve-sparing aortic root replacement (VSARR) David procedure has not been routinely performed via minimally invasive access due to its complexity. Methods: We compared our results for mini-VSARR to sternotomy-VSARR from another excellence center. Results: Eighty-four patients, 62 in the sternotomy-VSARR group and 22 in the mini-VSARR group, were included. A baseline, the aneurysm dimensions were higher in the mini-VSARR group. Propensity matching resulted in 17 pairs with comparable characteristics. Aortic cross-clamp and cardiopulmonary bypass times were significantly longer in the mini-VSARR group, by 60 and 20 min, respectively (p < 0.001). In-hospital outcomes were comparable between the groups. Drainage volumes were numerically lower, and hospital length of stay was, on average, 3 days shorter (p < 0.001) in the mini-VSARR group. At a median follow-up of 5.5 years, there was no difference in mortality (p = 0.230). Survival at 1, 5 and 10 years was 100%, 100%, and 95% and 95%, 87% and 84% in the mini-VSARR and sternotomy-VSARR groups, respectively. No repeat interventions on the aortic valve were documented. Echocardiographic follow-up was complete in 91% with excellent durability of repair regardless of the approach: no cases of moderate/severe aortic regurgitation were reported in the mini-VSARR group. Conclusions: The favorable outcomes, reduced drainage, and shorter hospital stays associated with the mini-sternotomy approach underscore its potential advantages expanding beyond cosmetic outcome.

In the study, an attempt was made to develop an innovative technology for cheese manufacturing. It was hypothesized that selected autochthonous lactic acid bacteria as a starter culture are more suitable for the production of acid-rennet cheeses of good technological and sensory quality. The study aimed to assess the possibility of using the strain Levilactobacillus brevis B1 (L. brevis B1) as a starter culture to produce acid-rennet cheeses using raw cow’s milk. Two variants of cheese were manufactured. The control variant (R) was coagulated with microbial rennet and buttermilk, and the other variant (B1) was inoculated with rennet and L. brevis B1 starter culture. The effect of the addition of these autochthonous lactic acid bacteria on selected physicochemical characteristics, durability, the composition of fatty acids, cholesterol, Iipid Quality Indices, and microbiological and sensory quality of acid-rennet cheeses was determined during a 3-month period of storage. The dominant fatty acids observed in the tested cheeses were saturated fatty acids (SFA) (68.43–69.70%) and monounsaturated fatty acids (MUFA) (25.85–26.55%). Significantly higher polyunsaturated fatty acid (PUFA) content during storage was observed for B1 cheeses. The B1 cheeses were characterized by lower cholesterol content compared to cheese R and showed better indexes, including the Index of atherogenicity, Index of thrombogenicity, DFA, OFA, H/H, and HPI indexes, than the R cheese. No effect of the tested L. brevis B1 on sensory quality was observed in relation to the control cheeses during 3 months of storage. The results of the research indicate the possibility of using the L. brevis B1 strain for the production of high-quality, potentially probiotic acid-rennet cheeses.

Wild boar meat is difficult to process, mainly due to its hardness and stringiness. Three types of raw-ripened wild boar loins were produced (C—control treatment, R1 and R2—treatments with the addition of apple vinegar in various production variants). The research aimed to develop a new innovative technology for the production of wild boar loin using apple vinegar for marinating and to determine the impact of apple vinegar on the microbiological and sensory quality, and physico-chemical parameters of the product. As part of the research, a technology for the production of ripened wild boar products was developed and the composition of fatty acids, cholesterol content, pH value, oxidation-reduction potential, thiobarbituric acid reactive substances (TBARS) index, color, microbiological, sensory, and statistical analysis were determined. It was found that the loins were characterized by a high content of saturated, monounsaturated, and polyunsaturated fatty acids (20.18–43.37%), a low content of trans fatty acids (0.30–0.57%), and a high cholesterol content (75.13–85.28 mg/100 g of the product). Samples with apple vinegar (R1 and R2) were characterized by a lower pH value (5.10–5.70; p < 0.05), a comparable oxidation-reduction potential (409.75–498.57 mV), and a low TBARS index (0.461–1.294 mg malondialdehyde/kg of product). Their color was lighter (L* 38.25–40.65). All the tested loins were characterized by appropriate microbiological quality guaranteeing the storage durability of the product. R1 and R2 treatments were characterized by the greatest juiciness. The highest overall quality was achieved by R1 loins (7.36–7.76 c.u.). The apple vinegar used to marinate the loins had a positive effect on their microbiological and sensory quality as well as physico-chemical parameters. Moreover, the technology guarantees the appropriate quality and health safety of the products.

Abstract Background Regional lymph node metastases are the main adverse prognostic factor in patients with rectal cancer without distant metastases. There are discrepancies, however, regarding additional risk factors in the group of ypN + M0 patients. The purpose of the study was to assess clinical and pathological factors affecting long-term oncological outcomes in the group of ypN + M0 patients after radical rectal anterior resection. Methods 112 patients with ypN + M0 rectal cancer after neoadjuvant therapy and radical anterior resection were subject to a retrospective analysis. The effect of potential factors on survival was assessed with the use of Kaplan–Meier curves together with a log-rank test and multiple factor Cox proportional hazards model. Results In the multiple factor Cox analysis, adverse factors affecting disease-free survival (DFS) were: the use of angiotensin-converting enzyme inhibitors (ACEIs) (hazard ratio HR: 3.11, 95% CI 1.01–9.56, p = 0.047), presence of perineural invasion (HR: 7.27, 95% CI 2.74–19.3, p 7 (HR: 0.33, 95% CI 0.12–0.88, p = 0.026). In the disease-specific survival (DSS) analysis, an adverse factor was the use of ACEIs (HR: 4.275, 95% CI 1.44–12.694, p = 0.009), while a positive effect was caused by NLN > 5 (HR: 0.22, 95% CI 0.082–0.586, p = 0.002). Conclusions The use of ACEIs may have a negative effect on long-term treatment outcomes in patients with ypN + M0 rectal cancer. In this group of patients, the NLN count seems to be an important prognostic factor, as well.

Meat and meat products are not only a source of nutrients for humans [...]

The effect of marinating pork hams in apple vinegar on the technological, microbiological, and sensory quality was verified. Three variants of pork hams were produced: S1—ham with curing salt, without apple vinegar; S2—ham with curing salt and 5% apple vinegar; S3—ham with salt and 5% apple vinegar. The tests were carried out immediately after production, after 7 and 14 days of storage. The products did not differ significantly in their chemical composition, salt content, fatty acid composition, and water activity (p > 0.05). During storage, a significant increase in the cholesterol content was observed (64.88–72.38 mg/100 g of the product). The lowest levels of nitrites and nitrates were recorded for treatment S3 (

The aim of the research was to estimate the effect of selected lactic acid bacterial strains on the technological quality and microbiological stability of mechanically separated poultry meat (MSPM) cured with a reduced amount of sodium nitrite. The 5 different treatments of MSPM batters were prepared: C150 – control cured with sodium nitrite at 150 mg/kg, C50 – control cured with sodium nitrite at 50 mg/kg, PL1 – cured with sodium nitrite at 50 mg/kg and inoculated Lactobacillus plantarum SCH1 at about 107 cfu/g, PL2 – cured with sodium nitrite at 50 mg/kg and inoculated Lactobacillus brevis KL5 at about 107 cfu/g, and PL3 – cured sodium nitrite at 50 mg/kg and inoculated L. plantarum S21 at about 107 cfu/g. The MSPM batters were tested at 1, 4 and 7 d of being in refrigerated storage. The scope of the research was as follows – physicochemical determinations: pH and redox, nitrates and nitrites as well as nitrosyl pigments levels, color estimation with a Comission Internationale de l'Eclairage Lab system and microbiological determinations: the total viable counts, the mesophilic lactic acid bacteria counts, Escherichia coli and Enterobacteriaceae counts. The inhibitory effect of L. plantarum SCH1 isolated from the ecological raw fermented meat product on E. coli in cured MSPM batters during refrigerated storage was proved (P

Abstract Background We propose a modified lung ultrasound (LUS) score in neonates with respiratory distress syndrome (RDS), which includes posterior instead of lateral lung fields, and a 5-grade rating scale instead of a 4-grade rating scale. The purpose of this study was to evaluate the reproducibility of the rating scale and its correlation with blood oxygenation and to assess the ability of early post-birth scans to predict the mode of respiratory support on day of life 3 (DOL 3). As a secondary objective, the weight of posterior scans in the overall LUS score was assessed. Methods We analyzed 619 serial lung scans performed in 70 preterm infants

The control of spoilage microorganisms and foodborne pathogens in meat and meat products is a challenge for food producers, which potentially can be overcome through the combined use of biopreservatives, in the form of a mix of various microbial hurdles. The objective of this work is to systematically review the available knowledge to reveal whether various microbial hurdles applied in combination can pose an effective decontamination strategy for meat and meat products. PubMed, Web of Science, and Scopus were utilized to identify and evaluate studies through February 2023. Search results yielded 45 articles that met the inclusion criteria. The most common meat biopreservatives were combinations of various starter cultures (24 studies), and the use of mixtures of non-starter protective cultures (13 studies). In addition, studies evaluating antimicrobial combinations of bacteriocins with other bacteriocins, BLIS (bacteriocin-like inhibitory substance), non-starter protective cultures, reuterin, and S-layer protein were included in the review (7 studies). In one study, a biopreservative mixture comprised antifungal protein PgAFP and protective cultures. The literature search revealed a positive effect, in most of the included studies, of the combination of various bacterial antimicrobials in inhibiting the growth of pathogenic and spoilage bacteria in meat products. The main advantages of the synergistic effect achieved were: (1) the induction of a stronger antimicrobial effect, (2) the extension of the spectrum of antibacterial action, and (3) the prevention of the regrowth of undesirable microorganisms. Although further research is required in this area, the combination of various microbial hurdles can pose a green and valuable biopreservation approach for maintaining the safety and quality of meat products.

Introduction The article describes the process of converting a large multi-specialized hospital into one dedicated to COVID-19 patients, and present established standards of work organization in all the wards and training system of the medical and supporting staff. The several weeks pandemic of the COVID-19 disease has forced the healthcare systems of numerous countries to adjust their resources to the care of the growing number of COVID-19 patients. Managers were presented with the challenge of protecting the healthcare workers from transmission of the disease within medical institutions, and issues concerning the physical and psychological depletion of personnel. Material and methods Based on analyses of the structure and work processes in Central Clinical Hospital (CCH) reconstructive strategic plan was developed. It included: division of existing wards into observation and isolation wards; installing locks; weekly plan for supplying personal protection equipment (PPE); designating new access to the hospital and communication routes; training of medical and supporting staff. The plan was implemented from the first days of conversion of the hospital. Results The wards of the CCH were converted for observation and isolation, and each one was fitted with sanitary locks. There was a big improvement in the supply of PPE for the medical staff. Separation of the ‘dirty’ and ‘clean’ parts of the CCH were attained, and widespread intensive training not only protected personnel against infections, but also diminished unrest which was discernable at the beginning of conversion. Conclusions The transformation efforts will ultimately be appraised at the end of the epidemic, but the data looks encouraging. Two weeks after conversion, the testing of hospital Staff was started and by the end of April, 459 tests were had been conducted, of which only 11 were positive.

In our article the ordinary kriging interpolation method was used for a spatial presentation of PM2.5 concentrations. The data used in the research was obtained from the unique PM2.5 measuring system, based on low-cost optical sensors for PM2.5 concentration measurements, working on Wroclaw University of Science and Technology campus area. The data from this system was used as an input for the interpolations that were made for three different days characterized by the highest measured values of PM2.5 – 20.01.2019, 17.02.2019 and 30.03.2019. For each of the selected days, variants with the maximum and minimum PM2.5 values recorded on a given measurement day were presented. In the analyses performed, the ordinary kriging technique and cross-validation, was used as the interpolation and the validation method, respectively. Parameters determining the quality of performed interpolation were Mean Error, Mean Standardized Error, Root Mean Square Error, and Average Standard Error. As the main indicator of quality of interpolation RMSE parameter was used. Analysis of that parameter shows that the higher variability of the data used for interpolation affects its quality. The Root Mean Square Error parameter reached 0.64, 0.94 and 1.71 for the lowest concentrations variants characterized by low spatial variability, and 6.53, 7.51, 11.28 for the highest one, which were characterized by high spatial variability. The obtained results of the research with the use of GIS tools shows that the ordinary kriging method allowed for the correct spatial presentation of the PM2.5 concentration variability in areas not covered by the measurement system.

At present, the problem of identifying and controlling different types of Mechanically Separated Meat (MSM) is a very important practical issue in the meat industry. To address this challenge, the authors propose a new, analytical method for the discrimination and characterization of MSM that uses density measurements. The method proposed by the authors, in contrast to the analytical methods existing so far, is rapid, non-destructive, relatively simple and can be computerized. The density measurements of meat samples were conducted with a modified pycnometric method. Statistically significant (p<0.01) differences were found in the evaluated mean values of density for all investigated types of meat. Subsequently, the density measurements were correlated with the physicochemical properties of meat samples. A high correlation coefficient was found between the density of meat samples and the content of protein, sodium and fat. The authors have proven that density measurements allow for rapid discrimination of various types of MSM, and can also be effectively used to determine the chemical composition of MSM samples, e.g., the content of protein, fat and sodium.

The aim of this study was to evaluate the applicability of selected Lactobacillus strains, previously isolated from spontaneously fermented foods, as starter cultures in the production of organic dairy products—acid-rennet goat’s cheeses under industrial conditions. The basic composition and the effect of starter cultures on the physicochemical, microbiological, sensory as well textural properties during the production and storage of goat’s cheese were evaluated. Lactic acid bacteria count in cheese samples was at a high level of about 8 log CFU/g. The cheeses made with Levilactobacillus brevis B1 and Lactiplantibacillus plantarum Os2 bacterial cultures additions have showed more favorable Lipid Quality Indices than for the control one with the addition of acid whey. The time of ripening of the cheeses significantly (p < 0.005) changed their consistency—they became softer and more elastic and less moist. It is possible that the selected cultures of L. brevis B1 and L. plantarum Os2 isolated from traditional cheeses can be successfully applied to goat’s milk cheese production. The strain L. brevis B1 is highly recommended as a starter culture for goat’s milk cheese production, taking into account the good microbiological and sensory quality as well as the chemical composition.

The aim of this study was to use local LAB cultures for the production of organic acid-rennet cheeses from unpasteurized cow’s milk. Under industrial conditions, three types of cheese were produced, i.e., traditionally with acid whey (AW), with starter culture L. brevis B1, or with starter culture L. plantarum Os2. Strains were previously isolated from traditional Polish cheeses. Chemical composition, physico-chemical, microbiological, and sensory studies during 2 months of storage were carried out. As a result of this research, it was found that the basic composition was typical for semi-hard, partially skimmed cheeses. Mainly saturated fatty acids were detected. The cheeses were rich in omega-3, -6, and -9 fatty acids and conjugated linoleic acid (CLA), and were characterized by good lipid quality indices (LQI). All of the cheeses were characterized by a high number of lactic acid bacteria, with Enterobacteriaceae, yeast, molds, and staphylococci contaminants, which is typical microbiota for unpasteurized milk products. Water activity, pH, and total acidity were typical. A lower oxidation-reduction potential (ORP) of cheeses with the addition of strains and stability of the products during storage were observed. The B1 and Os2 cheeses were lighter, less yellow, had a more intense milk and creamy aroma, were softer, moister, and more elastic than AW cheese. The research results indicate the possibility of using environmental LAB strains in the production of high-quality acid-rennet cheeses, but special attention should be paid to the production process due to the microbiological quality of the cheeses.

The aim of the work was to apply the bacteria Staphylococcus carnosus ATCC 51365 in the meat curing process with the use of a reduced amount of sodium nitrite and to evaluate the effects of bacteria on residual nitrites and nitrates, the content of nitrosyl pigments, colour, pH, oxidation-reduction potential, microbiological, and the sensory quality of a cooked meat product. Three meat batters in cans were prepared: (C) a control batter cured with NaNO2—100 mg/kg, (L) a batter cured with NaNO2—15 mg/kg, and (LS) a batter cured with NaNO2—15 mg/kg and S. carnosus (107 CFU/g). The cans were stored at a temperature of 4°C for 24 h (curing time) and cooked. The analysis was carried out after production and after 4 and 8 weeks of storage. The use of denitrifying bacteria in the curing process with a reduced amount of sodium nitrite increased the availability of nitrite in the meat, by reducing nitrates formed as a result of a dismutation reaction. The reaction contributed to the formation of nitrosyl pigments in a larger quantity than in the treatment in which the denitrifying bacteria were not used. The LS treatment was characterized by the greatest redness. The colour of the LS treatment was stable during storage. No negative effect of S. carnosus on the sensory quality of the meat product was found. The use of S. carnosus had no influence on the microbiological quality of meat product during storage.

Traditional dry fermented meat products are highly appreciated by consumers. A probiotic starter culture increases their attractiveness through sensory qualities and a potential health-promoting effect. The ability to scale the laboratory solution to industrial conditions is an additional scientific and practical value of a new way of using probiotics in the meat industry. The aim was to evaluate the influence of the probiotic starter culture Lacticaseibacillus rhamnosus LOCK900 on the development of volatile organic compounds and the sensory quality of dry fermented pork sausages during fermentation and refrigeration storage. The microbiological and sensory characteristic (QDA method) and volatile compound (gas chromatography coupled with mass spectrometry: GC–MS) were evaluated. The number of LOCK900 cells during 12 weeks of storage remained above 6 log CFU g−1, making this product a functional food. The addition of probiotic LOCK900 increased the levels of acidic volatile compounds, aldehydes, and esters, which, combined with the additives and spices used, had a positive effect on the sensory properties of ripening sausages. The sausages with LOCK900 were characterised by positive sensory features, and their overall quality remained high during storage and did not differ from that of the control sausages.

The aim of this research was to evaluate the effect of acid whey on changes in the fatty acid profile, oxidative stability, physico-chemical parameters, and microbiological and sensory quality of traditional organic uncured fermented Polish bacon after production and during chilling storage. Three different treatments of fermented bacon were produced: C—control bacon with a nitrite curing mixture; T—bacon with a nitrate curing mixture; and AW—bacon with acid whey and NaCl. The acid whey used in the production of uncured fermented pork bacon positively changed the sensorial characteristics, directly after the ripening process, and had a positive effect in terms of a decrease in the pH of the product. All of the fermented bacon treatments in general were of good microbiological quality. A higher lactic acid bacteria (LAB) level was observed in the AW treatment after the fermentation process, and the bacteria number did not change during storage, whereas in the C and T treatments, the LAB level increased during storage (p < 0.05). The application of acid whey did not limit the formation of secondary oxidation products (TBARS) during bacon ripening (1.68 mg MDA kg−1), but had a reduced value during storage time (0.73 mg MDA kg−1). The highest polyunsaturated fatty acid (PUFA) levels, after ripening and after four weeks of refrigerated storage, were found in the C treatment. In the AW treatment, it was found that the PUFA level increased; likewise, the content of n-3 and n-6 fatty acids increased, while saturated fatty acids (SFAs) decreased during storage (p < 0.05). The opposite tendency was observed in the C treatment. After four weeks of storage, the PUFA/SFA ratio was the lowest in the nitrate treatment, and higher values of the PUFA/SFA ratio were obtained in the acid whey and nitrite treatment (p < 0.05).

The aim of this study was to determine the impact of environmental conditions on the antimicrobial properties of 21 lactic acid bacteria strains in the selected indicator bacteria. To assess the antimicrobial activity of the whole bacteria culture (WBC), the agar well diffusion method was used. The interference of LAB strains with the growth of the selected indicator bacteria was evaluated by incubating co-cultures in the food matrix. Based on the conducted research, it was found that environmental conditions have a significant impact on the antimicrobial activity of lactic acid bacteria strains. The highest antimicrobial activity was recorded under optimal conditions for the development of LAB, the incubation time being different depending on the indicator strain used. The tested LAB strains were characterized by a high ability to inhibit indicator strains, especially in the food matrix. These results led us to further characterize and purify the antimicrobial compound produced by lactic acid bacteria taking into account changing environmental conditions.

Successful energy transformation is interconnected with greater citizenry participation as prosumers. The search for novel solutions to implement the transition to renewable energy that will neutralize the barriers to this process, e.g., the reluctance of citizens to get involved, lack of trust in decision-makers and lack of co-ownership of energy projects, is inevitable as a part of the bottom-up process. Energy communities have vast potential to scale up Renewable Energy projects. Due to the fact that in Poland, establishing citizen energy communities in the cities is not allowed, the key success factor of energy transformation is to engage housing cooperatives and other housing communities in this process. A similar legal framework prevents communities from establishing themselves in the Czech Republic and Hungary. The research problem of this paper is to identify determinants of the co-creation process in Renewable Energy project activation at the housing cooperative level. The aim is to identify key conditions that housing cooperatives should establish in order to successfully undertake Renewable Energy project implementation using a co-creation approach. The literature study shows that the term “co-creation” is not often used in energy transition projects, although many local energy transitions are indeed co-created, unfortunately not in a structured methodical manner. In the research, we apply the DART (Dialogue, Access, Risk, Transparency) model as the framework to conduct the analysis. The study has been carried out using quantitative and qualitative research methods and based on primary and secondary data. Our findings indicate that considering the different areas of the DART model, co-creation was most visible in the area of dialogue-communication between cooperative authorities and its members, while it was least visible in the area of transparency. Based on the results pertaining to the implemented project, the researchers postulate the inclusion of factors beyond the DART model that further shape the co-creation process.

The aim of the research was an assessment of the effect of the Lactiplantibacillus plantarum SCH1 strain isolated from ecological raw fermented pork roast on pH, redox potential, nitrites, and nitrates content, L a* b* color parameters, total heme pigments content, nitrosyl myoglobin concentration, as well as the microbiological quality and sensory traits of cooked sausages produced from mechanically separated poultry meat (MSPM), cured with a lower sodium nitrite level (NaNO2 50 mg/kg) after production as well as after storage (1 and 3 weeks of storage). The biochemical identification of the Lactobacillus bacteria after storage was also performed. Tests were performed in two sausage treatments: C—control sausage made from MSPM and L—sausage made from MSPM inoculated with L. plantarum at approx. 107 cfu/g. No negative effect of using the L. plantarum SCH1 strain on the physical and chemical MSPM sausage features was found. The treatment with L. plantarum SCH1 was of better microbiological quality after 3 weeks of storage. The sausages with L. plantarum SCH1 kept good sensory quality while the control treatment was spoiled after storage.

The aim of the research was to estimate the possibility of using mixed bacteria cultures consisting of Lactobacillus fermentum S8 and Staphylococcus carnosus ATCC 51365 in the meat curing process with a reduced amount of sodium nitrite and to study the effect of bacteria on residual nitrites and nitrates, nitrosyl pigments content, colour, pH, redox potential, microbiologic, and the sensory quality of a cooked meat product. The study was performed on heat treated three-model meat treatments in cans: (C) a control treatment with NaNO2 at 100 mg/kg, (M) a treatment with NaNO2 at 50 mg/kg and (SL) a treatment with NaNO2 at 50 mg/kg and L. fermentum S8 at about 107 cfu/g and S. carnosus ATCC 51365 at about of 107 cfu/g. The research was performed after production and after cold storage. It was shown that using a mixed bacteria culture for meat curing had an influence (p < 0.05) on reducing nitrite and nitrate levels and increasing the amount of nitrosyl pigments in the SL treatment compared to the M treatment. Applying mixed bacteria in curing meat with NaNO2 at 50 mg/kg allowed for obtaining a higher redness in the cooked meat product after production, storage and exposure to light than in the product cured with NaNO2 at 100 mg/kg, with similar sensory and microbiological quality in both products.

Introduction: The placement of a Swan-Ganz catheter into the pulmonary artery may lead to a number of complications (2–17%). In less than 0.2% of cases Swan-Ganz catheterization results in serious vascular damage – pulmonary artery rupture (PAR). This paper presents two distinct forms of iatrogenic PAR treated endovascularly using different vascular devices. Aim: To evaluate the effectiveness of endovascular treatment and the application of different types of vascular devices in the management of pulmonary artery rupture caused by Swan-Ganz catheterization. Material and methods : In this retrospective study we evaluated 2 patients in whom Swan-Ganz catheter application was used for perioperative monitoring and resulted in pulmonary artery rupture. This complication was treated endovascularly by means of interventional cardiology. Results : We report the cases of 2 patients with a pulmonary artery pseudoaneurysm formed in the perioperative period. In case 1, a single, 4-loop, 3 mm diameter coil was implanted. In case 2, a 5 mm Amplatzer Vascular Plug IV was applied. In both cases, the endovascular approach resulted in total occlusion of the feeding artery and reduced further extravasation of the blood. Conclusions : Despite its extremely low incidence, iatrogenic PAR is a serious, life-threatening complication of Swan-Ganz catheterization that requires urgent attention. Among available methods of treatment, percutaneous embolization is a relatively quick, safe, accurate and highly effective alternative to traumatizing surgery.

Probiotic strains used in the production of dry fermented meat should have appropriate technological properties comparable to traditional starter cultures used in meat processing. The problem arises when probiotics are added to a nonsterile food matrix, such as meat, and when it is uncertain whether these microorganisms have dominated the environment. The study aimed to assess the microbiological, physicochemical quality and safety of dry fermented pork loins and sausages with the addition of the probiotic starter culture LOCK900, produced under industrial conditions. Additionally, genetic identification by the PCR method and the presence of LOCK900 in the final products and after storage was done. It was demonstrated by the high number of LAB (>6.0 log cfu g −1) and confirmed the presence in 90% of the probiotic strain LOCK900 in the study of dry fermented meat products during all processing stages. Moreover, the safe and good quality loins and sausages can be stored in refrigerated, anaerobic conditions for 12 weeks, provided that optimized technological conditions are applied. In conclusion, the obtained results of the experiment showed that it is possible to create innovative functional dry fermented pork loins and sausages in a laboratory and then transfer the developed technology to full industrial conditions.

to investigate the drug-class-specific changes in the volume and cost of antidiabetic medications in Poland in 2012-2015.This retrospective analysis was conducted based on the National Health Fund database covering an entire Polish population. The volume of antidiabetic medications is reported according to ATC/DDD methodology, costs-in current international dollars, based on purchasing power parity.During a 4-year observational period the number of patients, consumption of antidiabetic drugs and costs increased by 17%, 21% and 20%, respectively. Biguanides are the basic diabetes medication with a 39% market share. The insulin market is still dominated by human insulins, new antidiabetics (incretins, thiazolidinediones) are practically absent. Insulins had the largest share in diabetes medications expenditures (67% in 2015). The increase in antidiabetic medications costs over the analysed period of time was mainly caused by the increased use of insulin analogues.The observed tendencies correspond to the evidence-based HTA recommendations. The reimbursement status, the ratio of cost to clinical outcomes and data on the long-term safety have a deciding impact on how a drug is used.

Myocardial fibrosis is a potential pathophysiological mechanism leading to systemic right ventricular (SRV) deterioration. We hypothesize that circulating levels of collagen deposition markers are elevated in patients with SRV remodeling and this elevation may have a predictive value.We prospectively evaluated 56 patients with D-TGA after the atrial switch procedure (mean age 25.6 ± 4.8, range 18-37 years; 67% males). Serum levels of procollagen type III amino-terminal propeptide (PIIINP), collagen type I carboxy-terminal telopeptide (CITP), procollagen type I N-terminal propeptide (PINP), matrix metalloproteinase (MMP 1, MMP 9) and a tissue inhibitor of matrix metalloproteinase (TIMP 1) and N-terminal pro-brain natriuretic peptide (NT-pro-BNP) were measured and compared with healthy controls. The relationship between these serum markers, echocardiographic and cardiac magnetic resonance parameters and the outcome at a follow-up of 61 months (range, 24-85 months) was determined.Compared with the healthy control group, the study group had significantly higher levels of TIMP1, PIIINP, CITP, PINP and NT-pro-BNP (p

West Nile virus (WNV) and Usutu virus (USUV) are members of the family Flaviviridae which, natural life cycles involve mosquito–bird–mosquito transmission. Both represent emerging viruses in Europe with potential to cause neuroinvasive disease in humans. This study investigates the seroprevalence of serum neutralizing antibodies to WNV and to USUV in birds and in horses in Poland. Antibodies against WNV and USUV were detected in 5 (35.7%) and in 1 (7.14%) of 14 birds and in 62 (15.08%) and in 115 (27.98%) of 411 horses, respectively. Twenty-one WNV serologically positive horses (33.87%) and 67 USUV serologically positive horses (58.26%) did not travel outside Polish borders. Given the high abundance of potentially competent mosquito species in Poland, high populations of horses and different bird species, our findings highlight implementation of active control programs, including monitoring of geographic spread and dynamics of WNV and USUV transmission in both primary and accidental hosts. It is also important to improve public health awareness about the disease these viruses may cause.

AIMS: The objective of this study was to investigate inflammatory markers of the postpericardiotomy syndrome (PPS) and to determine individuals prone to develop the PPS. METHODS AND RESULTS: The study included 75 patients with a stable coronary disease that had underwent coronary artery bypass surgery. Serum samples were collected prior to the surgery and on the 5th day after the operation, to measure the concentration of IL-8, IL-6, IL-1β, IL-10, TNF, IL-12p70. All included patients were screened for the PPS before discharge from the hospital and 6 months after the surgery. The 49 patients developed the PPS (65.4%), among them 42 (56%) patients had pleural effusion, and 23 (31%) had pericardial effusion. The cytokine analysis has shown an inverse correlation between IL-8 concentration before the surgery, and the occurrence of the PPS (p = 0.026). There were also positive correlations between the magnitude of increase of IL-8 and IL-1β concentrations on the 5th day after the surgery and the occurrence of the PPS (p = 0.006 and p = 0.049 respectively). Multivariate analysis revealed IL-8 concentration before surgery as an independent risk factor of the PPS development (HR = 0.976; 95%CI: 0.956-0.996, p = 0.02). Cut-off point was established to assess the predictive value of IL-8 concentration (21.1 pg/ml). The test parameters were: sensitivity: 62.5%, specificity: 75%, positive predictive value: 83% and negative predictive value: 50%. Clinical evaluation showed the relationship between the hemoglobin concentration before the surgery and the PPS occurrence (p = 0.01). CONCLUSION: The IL-8 and IL-1β may participate in the postpericardiotomy syndrome pathogenesis, and the IL-8 concentration measurement may select patients with the risk of the PPS development.

We propose a novel method for counting sentiment orientation that outperforms supervised learning approaches in time and memory complexity and is not statistically significantly different from them in accuracy. Our method consists of a novel approach to generating unigram, bigram and trigram lexicons. The proposed method, called frequentiment, is based on calculating the frequency of features (words) in the document and averaging their impact on the sentiment score as opposed to documents that do not contain these features. Afterwards, we use ensemble classification to improve the overall accuracy of the method. What is important is that the frequentiment-based lexicons with sentiment threshold selection outperform other popular lexicons and some supervised learners, while being 3–5 times faster than the supervised approach. We compare 37 methods (lexicons, ensembles with lexicon’s predictions as input and supervised learners) applied to 10 Amazon review data sets and provide the first statistical comparison of the sentiment annotation methods that include ensemble approaches. It is one of the most comprehensive comparisons of domain sentiment analysis in the literature.

We present a new four-state interferometer for measuring vectorial reflection coefficient from 50 to 1800 MHz. The interferometer is composed of a four-state phase shifter, a double-directional coupler and a spectrum analyzer with an in-built tracking generator. We describe a design of the interferometer and methods developed for its calibration and de-embedding the measurements. Experimental data verify good accuracy of the impedance measurement.