Clostridium Difficile Infection in Patients Impact Suspected Cytomegalovirus Infection in Patients with Inflammatory Bowel Disease

Materia Socio Medica

article

Maria Kosmidou¹  Nicoletta T. Karavasili²  Maria Saridi³  Alexandros Skamnelos⁴  Athanasios Kavvadias⁴  Anna Batistatou⁵  Konstantina G. Gartzonika⁶  Stavroula Tsiara⁷  Konstantinos H. Katsanos⁴  Dimitrios K. Christodoulou⁴ 

[1] 1st Division of Internal Medicine, Faculty of Medicine, School of Health Sciences, University of Ioannina;Infection Control Committee, UniversityHospital of Ioannina;General Hospital of Corinth. Scientific Department of Social and Educational Policy, University of Peloponnese, Corinth. Hellenic Open University;Division of Gastroenterology, Faculty of edicine, School of Health Sciences, University of Ioannina;Pathology Laboratory, Chair of Faculty of Medicine, School of Health Sciences, University of Ioannina;Microbiology Laboratory, Faculty of Medicine, School of Health Sciences, University of Ioannina;2nd Division of Internal Medicine, Chair of Infection Control Committee, Faculty of Medicine, School of Health Sciences, University of Ioannina

关键词: Rainbow trout;    Sensory quality;    Shelf life;    Ice storage;    Quality Index Method.;   

DOI  :  10.5455/msm.2020.32.41-45

学科分类：社会科学、人文和艺术（综合）

来源: Avicena d.o.o

【 摘 要 】

Introduction: Sensory quality characteristics of fish are very important factors in the acceptance and market value of the product. Quality assessment of fish should be precise, fast, systematic and comprehensive regarding freshness attributes. Aim: The objectives of this study were to describe weather the QIM (Quality Index Method) scheme for salmonides can be used to determine the freshness and describe the sensory changes during storage. Methods: Quality assessment of the fresh water rainbow trout (n=36) was performed on day 1,7,14 and 21 of ice storage on temperatures from 0.6-0.8 ˚C. Results: Through the QIM scheme the specific freshness attribute deterioration can be very well described and the QIM score produced a clear result, which showed that the deterioration of fish is linear and has a strong correlation with the time of storage (R² = 0.966). The QIM scheme for farmed salmon can be used to evaluate the freshness of the rainbow trout. It can also be used to ascertain and predict the remaining shelf life of rainbow trout stored in ice. Under similar conditions, the maximal shelf life of ungutted rainbow trout is 14 ± 2 days or 15 demerit points of framed salmon QIM scheme.

【 授权许可】

CC BY