Isolation of methicillin-resistant Staphylococcus aureus from the environment in a veterinary teaching hospital

After recognition of a cluster of methicillin-resistant Staphylococcus aureus (MRSA) infection in horses and humans at the Ontario Veterinary College Veterinary Teaching Hospital, environmental contamination with MRSA was evaluated. A total of 260 environmental surfaces were sampled during periods when MRSA-infected horses were hospitalized, and MRSA was isolated from 25/260 sites (9.6%). The most commonly contaminated sites were stalls housing MRSA-positive horses, but other stalls, medical equipment, personal items, and equine restraint devices also were contaminated. The role of the environment in the transmission of MRSA infection to horses or humans is unclear. However, relatively widespread contamination of the hospital environment, as apparently occurs when infected horses are hospitalized, suggests that the environment may be an important source of MRSA infection. This possibility must be taken into consideration when designing infection control and disinfection protocols.     

Tuberculosis in badgers; a review of the disease and its significance for other animals

This review examines the current state of knowledge of aspects of tuberculosis in the badger. The gross pathology and pathogenesis are elaborated as well as the immune mechanism, diagnosis of infection and excretion and viability of infected products. The epidemiology in badgers is considered, as is the significance of infection in this species for other wildlife species as well as domestic animals sharing the same habitat. Trials of the effects of the removal of badgers on the occurrence of tuberculosis in cattle are summarised. It is concluded that badgers are well adapted as the primary host of bovine tuberculosis in parts of Britain and much of Ireland.     

Application of Response Surface Methodology in the Development of Gluten‐Free Bread

The formulation of gluten‐free (GF) bread of high quality presents a formidable challenge as it is the gluten fraction of flour that is responsible for an extensible dough with good gas‐holding properties and baked bread with good crumb structure. As the use of wheat starch in GF formulations remains a controversial issue, naturally GF ingredients were utilized in this study. Response surface methodology was used to optimize a GF bread formulation primarily based on rice flour, potato starch, and skim milk powder. Hydroxypropylmethylcellulose (HPMC) and water were the predictor variables. Analyses of the treatments from the design were made 24 hr after baking. Specific volume and loaf height increased as water addition increased (P < 0.01). Crumb firmness decreased as water levels increased (P < 0.01). Significant interactions (P < 0.01) between HPMC and water were found for the number of cells/cm². The number of large cells (>4 mm²) decreased with increasing levels of HPMC and water. Optimal ingredient levels were determined from the data obtained. The optimized formulation contained 2.2% HPMC and 79% water flour/starch base (fsb) and measured responses compared favorably to predicted values. Shelf‐life analysis of the optimized formulation over seven days revealed that, as crumb firmness increased, crust firmness and crumb moisture decreased.