A study of the prevalence and genotypes of Giardia duodenalis infecting kennelled dogs

Giardia duodenalis is a protozoan parasite of animals that is zoonotic. Given the capacity of this organism to spread via the faecal–oral route, animals held in overcrowded and unhygienic conditions are at high risk of infection. Faecal samples from dogs in three kennels in Rome were examined by microscopy and PCR for G. duodenalis, and the prevalence data generated were correlated with variables such as kennel identity, age of dog, length of time the dog had been kennelled and clinical signs.The overall prevalence of the parasite in the faecal samples was 20.5% and was higher in samples from the largest kennel, which had the greatest turnover of dogs, and in faecal samples from younger animals. Giardia cysts were found more frequently in diarrhoeic animals but were also found in dogs with no clinical signs. Although the finding that the majority of isolates were dog-specific rather than zoonotic genotypes suggests that the zoonotic risk from this pathogen is less than previously thought, the higher prevalence of infection in younger dogs may pose a specific public health issue as such animals are more frequently re-homed with families.     

Characterization of Durum Wheat Semolina by Means of a Rapid Shear‐Based Method

A rapid shear‐based test (the GlutoPeak test, recently proposed by Brabender) was used to investigate gluten aggregation properties of durum wheat semolina and to relate them to pasta cooking behavior. Thirty semolina samples were characterized by means of the conventional approaches used for pasta‐quality prediction (protein content, gluten index, and alveographic indices). All samples were also analyzed by the GlutoPeak test, obtaining three parameters: maximum peak torque, maximum peak time, and area under the peak. The GlutoPeak indices were significantly correlated with protein content, gluten index, and W alveographic parameter. The cooking quality of pasta obtained from the 30 semolina samples was evaluated by sensory analysis in terms of stickiness, bulkiness, firmness, and overall quality. The GlutoPeak indices were significantly correlated with the sensorial parameters. In comparison with the alveographic test, which is presently the most used rheological approach for semolina characterization, GlutoPeak analysis presents some advantages represented by a smaller amount of sample (9 g), a shorter time (less than 5 min), and the possibility that untrained analysts can carry it out. In addition, following testing with larger sample numbers, the GlutoPeak test has the potential to be used instead of the gluten index as a rapid and reliable approach for medium‐quality semolina characterization.