171,760 research outputs found
Multidrug-resistant pathogens in hospitalised patients coming from the community with pneumonia:a European perspective
No full textBackground: Probabilistic scores have been recently suggested to identify pneumonia caused by multidrug-resistant (MDR) bacteria. The aim of the study was to validate both Aliberti and Shorr scores in predicting MDR pneumonia, comparing them with healthcare associated pneumonia (HCAP) classification. Methods: Two independent European cohorts of consecutive patients hospitalised with pneumonia were prospectively evaluated in Barcelona, Spain (BC) and Edinburgh, UK (EC). Data on admission and during hospitalisation were collected. The predictive value of the three scores was explored for correctly indicating the presence of MDR pneumonia via a receiver-operating characteristic (ROC) curve. Results: A total of 1591 patients in the BC and 1883 patients in the EC were enrolled. The prevalence of patients with MDR pathogen among those with isolated bacteria was 7.6% in the BC and 3.3% in the EC. The most common MDR pathogen found in both cohorts was MRSA, followed by MDR P aeruginosa. A significantly higher prevalence of MDR bacteria was found among patients in the intensive care unit (ICU). The two probabilistic scores, and particularly the Aliberti one, showed an area under the ROC curve higher than the HCAP classification in predicting MDR pneumonia, especially in the ICU. Conclusions: Risk scores able to identify MDR pneumonia could help in developing strategies for antimicrobial stewardship
La disciplina giuridica delle malattie rare nell'ordinamento italiano: profili ricostruttivi
No full textL'articolo è volto a fornire una compiuta ricostruzione del quadro giuridico delle malattie rare nell'ordinamento italiano evidenziandone i profili più problematic
The Ladino Players: dalla narrazione orale alla performance nel teatro sefardita statunitense
No full textMatter-antimatter asymmetry induced by Barbero-Immirzi parameter
No full textWe review the baryon asymmetry generated in the early Universe in the framework of the metric-spinor gravity with the Holst term, which accounts for the Barbero-Immirzi parameter. For the generation of the matter-antimatter asymmetry, we have considered the model in which the time derivative of the Ricci scalar couples with matter currents (this model is known in the literature as gravitational baryogenesis). By using the current bounds on the parameter of the asymmetry, the ratio of baryon number to the entropy density, we infer a bound on the parameters characterizing the model under consideration (that is, the cosmological model in the presence of the torsion and Barbero-Immirzi parameter).(c) 2023 The Author(s). Published by Elsevier B.V. This is an open access article under the CC BY license (http://creativecommons .org /licenses /by /4 .0/). Funded by SCOAP3
Il lungo cammino verso la tolleranza religiosa e la fraternità: l’incontro dello statista spagnolo Emilio Castelar con gli ebrei in Italia
No full text
Effects of air convection cooking on chicken nugget quality
No full textIn this study, the effects of various air convection cooking appliances, specifically air-fryer and oven, were investigated focusing on the cooking performance, the sensory and mechanical-acoustic properties and the development of thermal damage indexes in the fried food. Frozen chicken nuggets were chosen as a reference product, and they were cooked by air-fryer and oven using various time-temperature combinations. The thermal loads of the different cooking conditions were calculated and products were analysed for instrumental (colour, texture), sensory, and chemical (moisture, 5-hydroxymethyfurfural, Maillard reaction products) parameters. Product crispness was assessed by mechanical-acoustic instrumental test and the relationship between instrumental results and sensory evaluation were investigated. Results indicate that air-frying conditions significantly influenced the moisture content, texture, acoustic properties, and heat-induced compounds in chicken nuggets. Moisture loss increased with higher thermal loads, particularly in the crust, correlating inversely with mechanical parameters (r = −0.994 for peak force, p < 0.001). Strong direct correlations (p < 0.01) were observed between acoustic parameters and mechanical properties (0.955 < r < 0.977). Sensory ranking tests confirmed that crispness perception increased significantly (p < 0.0001) with extended cooking time and higher temperatures, and the sensory scores for crispness ranked in the same order of the mechanical-acoustic parameters. Air-fried nuggets cooked at 190 °C × 15 min most closely resembled oven-cooked nuggets in moisture and texture, with higher crispness indexes. Moderate levels of Maillard reaction products and 5-hydroxymethylfurfural were detected, remaining within safe limits for human consumption
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