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Background: Liver abscess is a global health concern with diverse etiologies, including bacterial, parasitic, fungal, or mixed infections. This study aimed to comprehensively investigate the clinicopathological and radiological aspects of various types of liver abscesses in a tertiary hospital center. Material & Methods: A retrospective analysis of 60 patients with liver abscesses was conducted from August 2022 to July 2023. Clinical presentations, laboratory findings, imaging characteristics, microbiological profiles, and abscess volumes were assessed. Liver abscesses were categorized based on ultrasound findings. Data were analyzed descriptively. Results: Fever (76.67%) and upper abdominal pain (66.67%) were the predominant symptoms. Leucocytosis (>11000/mm³) was observed in 63.33% of cases. Escherichia coli (15%) and Klebsiella (10%) were common isolates. Most abscesses (55%) presented with right upper quadrant tenderness. Ultrasound-guided aspiration facilitated diagnosis, revealing amoebic, pyogenic, and fungal abscesses. Abscess volumes ranged from 100-600 cc. Conclusion: Liver abscesses present with diverse clinical features and microbiological profiles. Diagnostic imaging, especially ultrasound, plays a crucial role in characterizing abscesses. The study underscores the importance of a multidisciplinary approach for accurate diagnosis and management. [ABSTRACT FROM AUTHOR]

BACKGROUND: Periprosthetic joint infection (PJI) is one of the worst complications following total joint arthroplasty (TJA). Unfortunately, effective prevention strategies to reduce the burden of PJI have not been fully determined in hip replacement patients with fracture and non-fracture. OBJECTIVE: This study aimed to analyze and compare the demographic characteristics, microbiological profiles and antibiotic resistance of PJI after hip replacement between patients with fracture and non-fracture. METHODS: We retrospectively analyzed the data of 132 patients who treated PJI. There were divided into two groups: non-fracture group (64 patients infected after hip replacement for fracture) and non-fracture group (68 patients infected after hip replacement for non-fracture). Microorganisms were obtained from the synovial fluid and infected necrotic tissue in the joint capsule, medullary cavity, or acetabulum in all patients, and microbiological profiles and antibiotic resistance were evaluated. RESULTS: Coagulase-negative staphylococci (CoNS) were the most common pathogenic microorganisms in all patients. Methicillin-resistant Staphylococcus (MRS) accounted for 25% in all pathogenic microbes. Staphylococci showed high drug resistance rates to clindamycin, levofloxacin, and all of the first- and second-generation cephalosporins. MRS isolates in non-fracture group had higher drug resistance rates to clindamycin and levofloxacin than than those in fracture group. Gram-negative bacilli (GNB) showed high drug resistance rates to Aztreonam, gentamicin and all of the third- and fourth-generation cephalosporins. Furthermore, GNB isolates in the non-fracture group showed higher resistance rates to gentamicin and all of the third- and fourth-generation cephalosporins. CONCLUSIONS: MRS isolates in the non-fracture group showed higher drug resistance rates to clindamycin and levofloxacin, and GNB isolates in non-fracture group showed higher drug resistance rates to gentamicin and all of the third- and fourth-generation cephalosporins. [ABSTRACT FROM AUTHOR]

Spontaneous fermentation of table olives, as per a traditional Mediterranean process, is still performed empirically; hence, final product quality is somewhat unpredictable. Our main goal was to validate an endogenous (potentially probiotic) lactic acid bacterium strain in Cobrançosa table olives as a vector for a more standardized process, further adding commercial value to the olives themselves. The traditional Portuguese fermentation process typically consists of two stages: sweetening, when olives are periodically washed with spring water to different proportions, and salting, when water is no longer changed, but salt is gradually added to the brine, up to 7–10% (w/w). Lactiplantibacillus pentosus i106 was inoculated as follows: (plan A) 2020/21 harvest, with 0, 3, 5, and 7% (w/v) NaCl, without sweetening; (plan B) 2020/21 harvest, with 5 and 7% (w/v) NaCl, during salting and sweetening; and (plan C) 2019/20 harvest, with 5% (w/v) salt, and sweetening and salting. Microbiological, physical, and biochemical evolutions were monitored for 8 months, and final nutritional and sensory features were duly assessed. Compared to the control, lactic acid bacteria (LAB) predominated over yeasts only if deliberately inoculated; however strain viability was hindered above 5% (w/w) NaCl, and LAB inhibited enterobacteria. Degradation of (bitter) oleuropein to hydroxytyrosol and verbascoside was faster upon inoculation. Color-changing olives from the 2020/21 harvest exhibited higher fat content and lower water content compared to green ones (2019/20 harvest), and different salt levels and inoculation moments produced distinct sensory properties. The best protocol was plan C, in terms of overall eating quality; hence, the addition of Lpb. pentosus i106 provides benefits as a supplementary additive (or adjunct culture), rather than a starter culture. [ABSTRACT FROM AUTHOR]

Spontaneous fermentation of table olives, as per a traditional Mediterranean process, is still performed empirically; hence, final product quality is somewhat unpredictable. Our main goal was to validate an endogenous (potentially probiotic) lactic acid bacterium strain in Cobrançosa table olives as a vector for a more standardized process, further adding commercial value to the olives themselves. The traditional Portuguese fermentation process typically consists of two stages: sweetening, when olives are periodically washed with spring water to different proportions, and salting, when water is no longer changed, but salt is gradually added to the brine, up to 7–10% (w/w). Lactiplantibacillus pentosus i106 was inoculated as follows: (plan A) 2020/21 harvest, with 0, 3, 5, and 7% (w/v) NaCl, without sweetening; (plan B) 2020/21 harvest, with 5 and 7% (w/v) NaCl, during salting and sweetening; and (plan C) 2019/20 harvest, with 5% (w/v) salt, and sweetening and salting. Microbiological, physical, and biochemical evolutions were monitored for 8 months, and final nutritional and sensory features were duly assessed. Compared to the control, lactic acid bacteria (LAB) predominated over yeasts only if deliberately inoculated; however strain viability was hindered above 5% (w/w) NaCl, and LAB inhibited enterobacteria. Degradation of (bitter) oleuropein to hydroxytyrosol and verbascoside was faster upon inoculation. Color-changing olives from the 2020/21 harvest exhibited higher fat content and lower water content compared to green ones (2019/20 harvest), and different salt levels and inoculation moments produced distinct sensory properties. The best protocol was plan C, in terms of overall eating quality; hence, the addition of Lpb. pentosus i106 provides benefits as a supplementary additive (or adjunct culture), rather than a starter culture.

Three batches of commercial soft goat cheese were divided into fresh-unfrozen, 3 and 6 months frozen-storage treatment groups. All groups were stored refrigerated at 4 °C for 0, 14 and 28 days. Microbiological contents of the cheeses, including total aerobes, Escherichia coli, coliforms, Staphylococcus aureus, yeast and mold levels were determined using Petrifilm plate counts techniques. Mean total plate count (TPC), yeast and mold counts of the initial unfrozen cheese for 0 day storage at 4 °C were 5.58, 5.16 and 4.47 log cfu/g, respectively. The TPC, yeast and mold counts after 6 months frozen-storage and 0 day storage at 4 °C were 5.86, 3.70 and 3.00 log cfu/g, indicating that significant reductions of yeast and mold counts occurred during frozen-storage. These microbial populations gradually decreased during subsequent aging in refrigerated storage at 4 °C for 14 and 28 days. No detectable levels of E. coli, coliform, and S. aureus counts were found in the fresh, or frozen samples. It was concluded that commercially marketed soft goat milk cheeses were free of pathogenic bacteria, and the present study confirmed that consumers may purchase fresh and frozen-stored goat cheese products without food safety concerns. [Copyright &y& Elsevier]