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Article
Publication date: 30 April 2024

Mahsa Mohajeri and Negin Abedi

This paper aims to examine the association between the dietary inflammatory index, the consumption of Enteral Nutrition Supplemented with probiotics with certain serum…

Abstract

Purpose

This paper aims to examine the association between the dietary inflammatory index, the consumption of Enteral Nutrition Supplemented with probiotics with certain serum inflammation markers and gastrointestinal complications among individuals diagnosed with COVID-19.

Design/methodology/approach

This cross-sectional investigation involved 100 COVID-19 patients who were admitted to intensive care units in hospitals. These patients were administered two different types of Enteral Nutrition, so the dietary inflammatory index (DII), gastrointestinal complications and some serum inflammation markers have been compared between two groups.

Findings

The mean DII scores in all patients were significantly pro-inflammatory (probiotic formula 2.81 ± 0.01 vs usual formula group 2.93 ± 0.14 p = 0.19). The probiotic formula consumption had an inverse association with High-sensitivity C-reactive Protein concentration (coef = −3.19, 95% CI −1.25, −5.14 p = 0.001) and lead to a reduction of 2.14 mm/h in the serum level of Erythrocyte sedimentation rate compared to normal formula. The incidence of diarrhea, abdominal pain and vomiting in probiotic formula patients was respectively 94%, 14% and 86% less than in usual formula patients (p = 0.05).

Originality/value

In this cross-sectional study for the first time, the authors found that probiotic formula consumption was inversely associated with serum inflammation markers and gastrointestinal complications incidence. The high DII leads to more gastrointestinal complications incidence and inflammation markers. More studies are needed to prove this relationship.

Details

Nutrition & Food Science , vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 5 January 2015

Zohreh Mashak, Ali Zabihi, Hamidreza Sodagari, Negin Noori and Afshin Akhondzadeh Basti

– The purpose of this paper is to determine the prevalence of Listeria monocytogenes as an important foodborne pathogen in different kinds of meat.

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Abstract

Purpose

The purpose of this paper is to determine the prevalence of Listeria monocytogenes as an important foodborne pathogen in different kinds of meat.

Design/methodology/approach

In total, 410 samples, including fresh and frozen meats of turkey, quail, chicken, ostrich, cattle, sheep and camel, fresh chicken liver and fresh minced meat were gathered and then analyzed according to USDA-FSIS method. To enumerate L. monocytogenes, the MPN procedure was used and also, strains were serotyped by using commercial specific antisera.

Findings

It was found that 28.05 percent of samples were positive for L. monocytogenes and the contamination of beef meat was higher than the others. The range of microbial load was from <2 to 940 MPN g−1. Most of the samples (94.39 percent) had a microbial load of <100 MPN g−1. Moreover, 56 percent of the strains belonged to serogroup 1, especially to 1/2a, although, the most frequently isolated serotype was serotype 4b (38.3 percent) in all samples. These findings indicate the potential risk of contamination in different kinds of meats by L. monocytogenes.

Originality/value

This survey is of academic value and of value to those working in the food hygiene and safety. Also, to the best knowledge of these researchers, there has been no serious research on this topic with all its aspects in Iran.

Details

British Food Journal, vol. 117 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

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