Статті в журналах з теми "Pasteurizer failure"

Introduction: Use of pasteurized donor milk is recommended in many situations when own mother’s milk is not available. One existing knowledge gap is access to donor milk for infants in government custody (foster care). Main issue: The focus of this case study is an infant born at 41 weeks who was discharged from the hospital into foster care. The infant soon developed failure to thrive due to formula intolerance. Management: After trying multiple formulas, which included elemental formulas, and hospitalization, the infant began pasteurized donor milk. Within 24 hr, the infant began gaining weight. Medicaid denied two authorization requests for payment, and the state’s Department of Human Services ultimately agreed to cover the discounted donor milk fees until the infant reached 1 year of age. Conclusion: This foster child suffered through months of failure to thrive and hospitalization before receiving human milk feedings. This care violated ethical principles of beneficence, autonomy, and justice. State officials should review their policies and regulations for providing human milk to children in their care and facilitate access to that milk when needed.

Introduction. Although several intercalary reconstructions after resection of a lower extremity malignant bone tumor are reported, there are no optimal methods which can provide a long-term reconstruction with fewest complications. We present the outcome of reconstruction using a devitalized autograft and a vascularized fibula graft composite.Materials and Methods.We conducted a retrospective review of 11 patients (7 males, 4 females; median age 27 years) undergoing reconstruction using a devitalized autograft (pasteurization (n=6), deep freezing (n=5)) and a vascularized fibula graft composite for lower extremity malignant bone tumors (femur (n=10), tibia (n=1)).Results. The mean period required for callus formation and bone union was 4.4 months and 9.9 months, respectively. Four postoperative complications occurred in 3 patients: 2 infections (1 pasteurized autograft, 1 frozen autograft) and 1 fracture and 1 implant failure (both in pasteurized autografts). Graft removal was required in 2 patients with infections. The mean MSTS score was 81% at last follow-up.Conclusions.Although some complications were noted in early cases involving a pasteurized autograft, our novel method involving a combination of a frozen autograft with a vascularized fibula graft and rigid fixation with a locking plate may offer better outcomes than previously reported allografts or devitalized autografts.

Milk pasteurization is a critical issue in the dairy industry, and failures in this process can affect final product safety. Scharer's enzymatic method is still traditionally used to verify pasteurization efficiency compliance, and it is based on screening for residual alkaline phosphatase in milk. Although several methods are used to quantify enzymatic activity to assess milk pasteurization efficiency, there is a small amount of published data regarding the use of these methods to quantify alkaline phosphatase in cheese. In this study, the Scharer's modified method was used to determine the levels of residual alkaline phosphatase in standard minas cheese, before and after 20 days of ripening. The cheeses were made using raw or pasteurized milk with the addition of different concentrations of raw milk (0; 0.05%; 0.10%; 0.20%; and 0.50%). In the fresh cheese samples, the method showed a sensitivity of only 0.50% with the addition of raw milk to the pasteurized milk used to make cheese. In addition, levels of up 0.20% of raw milk in pasteurized milk, the concentrations of phenol was inferior to 1μg phenol/g of dairy product which is the preconized indicator value for adequate pasteurization.

ABSTRACT The 1986 Food Research Institute–Tanaka et al. model predicts the safety of shelf-stable process cheese spread formulations using the parameters of moisture, pH, NaCl, and disodium phosphate (DSP) to inhibit toxin production by Clostridium botulinum. Although this model is very reliable for predicting safety for standard-of-identity spreads, the effects of additional factors have not been considered. The objective of this study was to create a predictive model to include the interactive effect of moisture, pH, fat, sorbic acid, and potassium-based replacements for NaCl and DSP to reflect modern reduced-sodium recipes. Eighty formulations were identified using a central composite design targeting seven factors: 50 to 60% moisture, pH 5.4 to 6.2, 0 to 0.2% sorbic acid, 10 to 30% fat, 1.7 to 2.4% NaCl, 0.8 to 1.6% DSP, and 0 to 50% potassium replacement for sodium salts. Samples were inoculated with proteolytic C. botulinum spores at 3 log spores per g, hot filled into sterile vials, and stored anaerobically at 27°C. Samples were assayed at 0, 1, 2, 3, 4, 8.5, 17.5, 26, and 40 weeks for the presence of botulinum toxin using the mouse bioassay. A parametric survival model was fit to the censored time-to-toxin data. All linear, quadratic, and pairwise effects were considered for model fit. As hypothesized, the effects of pH, sorbate, moisture, DSP, and NaCl were highly significant (P < 0.001). Fat concentration and potassium replacement effects were significant at P < 0.021 and P < 0.057, respectively. The model consistently predicted the safety failure of the toxic samples, but it also predicted failure for some samples that were not toxic. This model is an adjunct to existing models by adding the factors of potassium salts, fat, and sorbic acid to predict the botulinal safety of prepared process cheese products but is not intended to be a substitute for formulation evaluation by a competent process authority.

The sanitary evaluation of equipment and hands is fundamental to investigate the presence of pathogens in the dairy industry. Then, this study aims to evaluate the sanitization of equipment, workers’ hands, raw and pasteurized milk in goat milk dairies in the Cariri region, state of Paraíba. Collected 32 samples of four dairies represented by letters A, B, C, and D. The followings contents were analyzed: mesophiles, total and thermotolerant coliforms, Escherichia coli, Staphylococcus aureus, Samonella spp. and Listeria monocytogenes in the reception tank, pasteurization tank, packing machine, package, wall, workers’ hand, and each dairy’s raw and pasteurized milk. After isolation, 84 colonies were confirmed by MALDI TOF. The indicator microorganisms presented variations for the workers’ hands, while A and B stayed within the patterns. For the equipment, only dairy B was within limits. They were out of the standard for mesophiles, total coliforms, and thermotolerant regarding raw and pasteurized milk. The microorganisms, the Enterobacteriaceae family presented a higher frequency, with 77.38%, and within this family, Escherichia coli, Klebsiella spp., and Enterobacter spp. were the most prevalent. Gram-positive corresponded to 22.62%, Bacillus spp., Staphylococcus spp., Enterococcus spp., and Macrococcus caseolyticus. Listeria monocytogenes and Salmonella spp. were not isolated. These demonstrate failures in goat milk processing with pathogenic bacteria in several dairy plants, indicating the need to adjust the product’s quality control.

The study proposes a process analytical technology (PAT) approach for the control of milk coagulation through near infrared spectroscopy (NIRS), computing multivariate statistical process control (MSPC) charts, based on principal component analysis (PCA). Reconstituted skimmed milk and commercial pasteurized skimmed milk were mixed at two different ratios (60:40 and 40:60). Each mix ratio was prepared in six replicates and used for coagulation trials, monitored by fundamental rheology, as a reference method, and NIRS by inserting a probe directly in the coagulation vat and collecting spectra at two different acquisition times, i.e., 60 s or 10 s. Furthermore, three failure coagulation trials were performed, deliberately changing temperature or rennet and CaCl2 concentration. The comparison with fundamental rheology results confirmed the effectiveness of NIRS to monitor milk renneting. The reduced spectral acquisition time (10 s) showed data highly correlated (r > 0.99) to those acquired with longer acquisition time. The developed decision trees, based on PC1 scores and T2 MSPC charts, confirmed the suitability of the proposed approach for the prediction of coagulation times and for the detection of possible failures. In conclusion, the work provides a robust but simple PAT approach to assist cheesemakers in monitoring the coagulation step in real-time.

Background. Among various types of composite biological reconstruction, pasteurized autograft-prosthesis composite (PPC) is popular when allograft is unavailable. Previous limited cohort study indicated result comparable to tumor prosthesis. However, as case number and follow-up increase, we experienced more complications than anticipated. We questioned the usefulness of PPC as a viable reconstructive option. Methods. We reviewed 142 PPCs and analyzed overall and location-related survival and factors associated with the failure of PPC. Results. Twenty-year survival rate of 142 PPCs was 39.8 ± 10.0%. Fifty-two (36.6%) of 142 PPCs showed failure. Among various locations, the proximal femur showed best survival: 78.0 ± 9.9%. Final status of the 52 failed PPCs was modular tumor prosthesis in 23 (43%), arthrodesis in 11 (21%), pseudarthrosis in 7 (13%), amputation in 7 (13%), and allograft-prosthesis composite in 4 (8%). Tumor volume > 200 cc (p=0.001), pasteurization length ≤ 10 cm (p=0.002), male sex (p=0.02), and locations in pelvis or tibia (p=0.029) were poor prognostic factors. Conclusions. Long-term survival of PPCs was below expectations. Despite the complexity of the procedure, there is little survival gain over tumor prosthesis. PPC may be indicated when a modular prosthesis is not readily available.

Soft ripened cheese (SRC) caused over 130 foodborne illnesses in British Columbia (BC), Canada, during two separate listeriosis outbreaks. Multiple agencies investigated the events that lead to cheese contamination withListeria monocytogenes (L.m.), an environmentally ubiquitous foodborne pathogen. In both outbreaks pasteurized milk and the pasteurization process were ruled out as sources of contamination. In outbreak A, environmental transmission ofL.m.likely occurred from farm animals to personnel to culture solutions used during cheese production. In outbreak B, birds were identified as likely contaminating the dairy plant’s water supply and cheese during the curd-washing step. Issues noted during outbreak A included the risks of operating a dairy plant in a farm environment, potential for transfer ofL.m.from the farm environment to the plant via shared toilet facilities, failure to clean and sanitize culture spray bottles, and cross-contamination during cheese aging.L.m.contamination in outbreak B was traced to wild swallows defecating in the plant’s open cistern water reservoir and a multibarrier failure in the water disinfection system. These outbreaks led to enhanced inspection and surveillance of cheese plants, test and release programs for all SRC manufactured in BC, improvements in plant design and prevention programs, and reduced listeriosis incidence.

Breastfeeding is the best way to feed infants, but optimal milk transfer and weight gain depend on good latching. Tongue- and lip-tie can prevent successful latching and prevent adequate nutrition. Tongue- and lip-tied babies can either have slow weight gain (SWG) or failure to thrive (FTT). We examine the effect of a holistic supplementation regimen on tongue-tied babies with SWG and FTT. This was a descriptive, cross-sectional study of 55 tongue- and lip-tied babies with SWG and FTT at KMC Hospital, Jakarta, Indonesia. All babies underwent frenotomy and received supplementation with formula (64%) or pasteurized donor breast milk, using either a modified lactation aid (78%) or the Medela Supplemental Nursing System (22%). All mothers received domperidone and acupuncture to improve milk supply. A majority of babies had type 3 tongue-tie (46%) and class 3 upper lip-tie. Twenty-five subjects (45%) had SWG, and 30 subjects (55%) had FTT. All mothers had low milk supply. At-the-breast supplementation improved the nutritional status of 44/55 subjects (80%,p< .001), whereas 11 subjects received early complementary feeding at 4 months of age. By the end of the study, all subjects were solely breastfed without at-the-breast supplementation. The holistic management of tongue- and lip-tied babies with SWG or FTT consisting of frenotomy, at-the-breast supplementation, domperidone, and acupuncture improved infant nutritional status and the mother’s milk supply. Babies could breastfeed without supplementation after treatment and gained weight.

Preterm and low birth weight infants require specific nutrition to overcome the accumulated growth deficit, and to prevent morbidities related to postnatal growth failure. In order to guarantee an adequate nutrient-intake, mother’s own milk, when available, or donor human milk, are usually fortified with additional nutrients, in particular proteins. Fortification with processed ingredients may result in additional intake in oxidative compounds, deriving from extensive heat treatments, that are applied during processing. The aim of the present work was to compare the in vitro antioxidant activity and oxidative compound content conveyed by different preterm infant foods and fortifiers, namely raw and pasteurized human milk, two different preterm infant formulas, three bovine milk-based fortifiers and two experimental donkey milk-based fortifiers. Univariate and multivariate statistical analyses revealed significant differences between the different products. The use of human milk minimizes the intake of dietary oxidative compound in comparison to infant formulas, irrespective of pasteurization or fortification, especially as far as malondialdehyde content is concerned. The addition of fortifiers to human milk increases its antioxidant capacity, and the choice of the protein source (hydrolysed vs. whole proteins) differently impacted the resulting total antioxidant capacity of the diet.

Investigations of apple replant failure in the Granite Belt suggested that the problem had a complex etiology. Soil fertility was an important factor because apple seedlings grew best in replant soils with high levels of nitrogen, phosphorus, and potassium. Consistent improvements in the growth of apple seedlings were obtained when typical orchard soils were treated with fenamiphos, confirming that lesion nematode was also an important component of the disease complex. Pratylenchus penetrans had been recognised as a pathogen of apples, and pathogenicity tests showed that P. jordanensis, another species widely distributed in the Granite Belt, had similar effects. Growth responses of apple seedlings were greater when soil was pasteurised than when it was treated with fenamiphos, suggesting that root pathogens other than nematodes were involved in apple replant failure. However, the primary cause probably differed between orchards because soils did not respond in the same manner to pasteurisation and nematicide treatments. Pathogenicity tests with 14 bacteria associated with apple roots showed no effect on the growth of apple seedlings. However, Fusarium tricinctum, Cylindrocarpon destructans, and Pythium sp. were implicated in the problem because they were consistently recovered from discoloured roots. In a factorial experiment involving nematodes and fungi in pots, P. jordanensis, P. penetrans, E. tricinctum, and C. destructans reduced the dry weight of apple roots but there was no interaction between nematodes and fungi.

Heat-injured Listeria species were examined for their ability to repair in pasteurized whole and 2% (fat) bovine milk. Listeria monocytogenes F5069 (serotype 4B) and F5027 (serotype 1/2a) and Listeria innocua CWD139 were heated at 55°C. After 20 min, 99% of the surviving population was injured as determined by their inability to grow in the presence of 4% NaCl. Bacterial cells were immediately suspended in sterile milk at a concentration of 102 to 103 per ml and incubated at 4, 10, 26 and 37°C. For all of the Listeria tested, repair at 4°C was initiated between days 8 and 10 and was complete between days 16 and 19; at 10°C, repair began immediately and was complete in 4 d; at 26 and 37°C, repair was complete by 13 and 9 h, respectively. The kinetics of repair were similar in whole and 2% (fat) milk. The relationship between the time required for repair and increasing temperature was nonlinear and indicated that repair of heat-injured Listeria in milk is highly sensitive to minor increases in temperature. Current Listeria detection techniques are not adequate for the detection of injured organisms. The public health consequences associated with failure to detect injured L. monocytogenes which subsequently repair in milk may be significant.

Abstract Calf morbidity and mortality continues to be a challenge for the dairy industry and failure of passive transfer (FPT) is associated with an increased risk of disease. Serotonin (5-HT) has recently been implicated in the dairy calf immune system, but further work is needed to investigate the precise role of 5-HT in calf health. The objective of this study was to determine if 5-HT serum concentration at 3–5 days of age was associated with FPT. Blood samples were collected from 3–5 d old dairy calves (n = 418). Blood serum was assessed for FPT (serum protein &lt; 5.5 g/dL) and analyzed using a commercial ELISA kit to determine circulating 5-HT concentrations. The mean (± SD) 5-HT concentration was 2574 (±1007) ng/mL. A logistic regression was used to determine if FPT (outcome; n = 124/418) was associated with 5-HT concentration (predictor; low &lt; 2502 ng/mL, high= ≥ 2502 ng/mL). The model controlled for sex, breed (Holstein or Jersey), colostrum type (replacer or pasteurized), and dystocia (hard pull/surgical delivery). Sex, colostrum type, breed, and dystocia were not associated with FPT (P &gt; 0.05). Calves with low serum 5-HT concentrations had a 2.7 (95% CI: 1.2–7.1) greater odds of having FPT compared to calves with high serum 5-HT concentrations (P = 0.04). Higher serum 5-HT concentrations were associated with successful passive transfer, but the causal pathway is unknown. Therefore, further investigation regarding 5-HT at different time points during calfhood should be explored as a potential way to reduce FPT in neonatal dairy calves.

ABSTRACT The aim was to evaluate the microbiological, chemical- physical, and shelf-life quality of milk samples after pasteurization (HTST) for 10 days or ultra-high temperature (UHT) treatment for 120 days. Raw milk counts of mesophilic aerobic microorganisms, Staphylococcus spp. and thermotolerant coliforms before HTST and UHT processing were 6.73 and 7.77; 2.84 and 4.30, and 4.68 and 4.37log10, respectively. Pseudomonas spp. were found in raw milk samples. No presence of any other microorganisms studied was detected and no microbial inhibitor was found. Processed samples met microbiological legal requirements. However, aerobic mesophilic counts for HTST pasteurized milk samples stored for 5 and 10 days increased to values comparable to those in raw milk. Composition chemical- physical of all samples were within legal limits. These results demonstrate that, although HTST and UHT processed milk comply with the microbiological standards required by Brazilian law, high microbial counts in raw milk are an issue, possibly due to failures in the early stages of the production chain. Increase in casein macropeptide (CMP), probably because of proteases psychrotrophic bacteria. It is concluded that the quality of raw milk directly influences the progressive increase of the CMP values.

ObjectiveTo evaluate the effects of pancreatic enzyme substitution (PES) in selected very low birthweight (VLBW) infants with poor postnatal growth despite intensified nutritional support.DesignRetrospective historic cohort study with matched controls.SettingSingle level III neonatal intensive care unit.PatientsInfants with a gestational age at birth <32 weeks and birth weight <1500 g born between 1 January 2005 and 31 December 2014 (n=26) who received PES for restricted postnatal growth despite intensified enteral nutritional support in comparison with infants matched for birth weight, birth year, gestational and postnatal age (n=52).InterventionsPES 15–93 mg/g fat with enteral feeds.Main outcome measuresThe difference in SD score (SDS) differences for weight during the 7 days before and after onset of PES and weight gain in g/kg/d. Data are presented as median (P10–P90).ResultsGestational age was 26.6 (24.4–29.9) weeks in enzyme substituted versus 26.4 (24.7–29.9) weeks in matched controls, and birth weight was 648(420–950)g versus 685(453–949)g. SDS differences for weight improved after onset of PES by 0.18(−0.12 to 0.53) in PES infants versus −0.04(−0.31 to 0.44) in controls. Weight gain increased in the PES group from 13.6 (4.2–22.9) g/kg/day in the week before to 19.0 (10.9–29.1) g/kg/day in the week after the onset of PES. There was no difference in weight gain in substituted subgroups receiving formula/pasteurised human milk versus unpasteurised human breast milk or who had pancreatic-specific elastase-1 concentrations in stool >200 µg/g versus≤200 µg/g. No adverse effects were noted.ConclusionsPES in selected VLBW infants with growth failure despite intensified enteral nutritional support was associated with a significant increase in weight gain in the first 7 days of PES.k

The hemolytic-uremic syndrome (HUS) is characterized by microangiopathic hemolytic anemia, thrombocytopenia, and acute kidney injury (AKI). The major cause of HUS in childhood (>90%) is infection with verocytotoxin (Shiga-like toxin - ?Stx?)-producing bacteria, usually enterohemorrhagic Escherichia coli (VTEC/STEC). The infection may be transmitted by the consumption of undercooked meat, pasteurized dairy products, contaminated vegetables, fruits and water, or by contact with STEC diarrhea. After an incubation period of three to eight days, patients commonly develop bloody diarrhea followed in 5-22% by HUS that may be complicated by central nervous system, pancreatic, skeletal, and myocardial involvement. HUS is one of the main causes of AKI in children in Europe. The management of HUS includes the usual treatment of children with AKI. Transfusion with packed red blood cells is needed in case of a severe anemia, while platelet transfusions are limited to the need for a surgical procedure or in active bleeding. Currently, there is no consensus on the use of antibiotic therapy. Treatment with plasma and/or plasma exchange has not been proven beneficial in STEC-HUS. Eculizumab has been used for the treatment of STEC-HUS, but the value of this treatment remains to be determined. The mortality of HUS is reported to be 3-5%. About 12% of patients will progress to end-stage renal failure within four years and about 25% will have long-term complications, including hypertension, proteinuria, renal insufficiency, and insulin-dependent diabetes mellitus. Transplantation can be performed without increased risk for the recurrence of the disease.

Abstract Few data are available on the descriptive characteristics of colostrum quality, passive transfer status and growth performance within a national population in China. This study included 110 dairy operations in 23 provinces, and data were obtained from management software, report system and questionnaires from 2015 to 2019. Data were analyzed using SAS (version 9.0, SAS Institute Inc., Cary, NC, USA). The results showed that colostrum quality was measured in 96.4% of farms and colostrum was pasteurized in 91.8% of farms. 83.6% of colostrum was excellent (Brix &gt; 22%). Colostrum could be fed to calves within 1 hour after birth in 86.4% of farms. Besides, calves that experienced failure of passive transfer (serum total protein &lt; 5.2 g/dl) decreased from 2015 to 2019 and accounted for 0.75% of calves in 2019. Most farms (48.8%) feed 400 kg - 600 kg milk during the preweaning period and whole milk was the main type of liquid diet accounting for 70.6% of farms. Meanwhile, 22.0% of farms chose to feed forage before weaning, and 90.1% of these farms fed oat hay. The average birth weight of calves was 37.8 kg and the average daily gain of preweaning calves was 848.3 g/d. For preweaning calves, the proportion of single housing was more than 60%, whereas postweaning calves were mainly raised in groups. The morbidity of preweaning calves in China decreased annually, from 43.3% in 2015 to 25.4% in 2019. Digestive diseases and respiratory diseases were two main diseases, and accounted for 46.0% and 38.4%, respectively. This study provides an overview on dairy calves raising practices in China.

The timely ingestion and absorption of colostral immunoglobulin is a critical determinant of neonatal calf health. Calves are born without appreciable concentrations of the serum immunoglobulins needed to protect against pathogenic bacteria, viruses and protozoa (Tyler & Parish, 1995). The beneficial effect of passive transfer of colostral immunoglobulin also extends beyond the neonatal period and persists into juvenile and adult life (Robison et al. 1988; Tyler et al. 1998; DeNise et al. 1989). Calves with failure of passive transfer, defined as serum protein < 50 g/l or serum IgG < 10 g/l, have increased mortality risks that persist until 10 weeks of age (Tyler et al. 1998).Several diseases are potentially spread by the ingestion of colostrum, including bovine leukosis and Johne's disease (Perrin & Polack, 1988; Streeter et al. 1995). In one study 22% of latently infected cows were demonstrated to shed Mycobacterium paratuberculosis in their colostrum (Streeter et al. 1995). Optimal programmes to prevent and eradicate these diseases generally include the provision that calves are given colostrum derived from cows of known negative disease status. Pasteurization or heat treatment of colostrum may provide a mechanism whereby calves are provided with protection against neonatal disease without creating undue potential for infection by chronic, economically relevant diseases.Attempts to heat disinfect colostrum are common in goat herds (MacKenzie et al. 1987). Pasteurization has been demonstrated to be effective against the caprine arthritis–encephalomyelitis virus (Adams et al. 1983; MacKenzie et al. 1987). Although Myco. paratuberculosis appears to resist pasteurization, this form of processing has been demonstrated to decrease the likelihood of positive colostral cultures for Myco. paratuberculosis under experimental conditions (Meylan et al. 1996). Sterilizing the milk and colostrum given to calves is a logical and reasonable strategy to prevent transmission of infectious microorganisms. The potential disadvantage of heat treating colostrum is that the immunoglobulins in colostrum may become denatured (Smith & Sherman, 1994). Pasteurization causes only a slight decrease in the colostral concentration of IgG in cattle (Meylan et al. 1996); however, the biological behaviour of these pasteurized immunoglobulins has not been critically examined. Therefore, we cannot be completely confident that immunoglobulin absorption, persistence in serum and biological activity are unchanged by this processing.The goal of this study was to determine the effect of pasteurization at 76 and 63 °C on the absorption of IgG from colostrum. Should these procedures decrease immunoglobulin absorption, the use of pasteurization in disease eradication programmes would require increased efforts to optimize the passive transfer of immunoglobulin.

Background: Osteosarcoma (OSA) is the most common primary bone tumor of the appendicular skeleton of dogs. It mainly affects the metaphyseal region of long bones in large and giant breed dogs.The markedly aggressive and metastatic character of the disease leads to an invariably poor to unfavorable prognosis.Although amputation is commonly performed, different surgical techniques may be used to preserve the limb. The most common methods of limb preserving surgeries involve the use of endoprosthesis and allogeneic or autologous grafts. This report describes the successful use of total hip replacement to treat a 3-year-old male dog, with OSA in the femoral head and neck.Case: This report describes the successful use of total hip replacement to treat a 3-year-old male dog, with OSA in the femoral head and neck. The OSA stage IA located in the femoral head and neck was resected and treated through the limb-sparing. The bone defect and joint function was reconstructed with total hip arthroplasty technique using a cementless hip prosthesis. The result of the histopathological analysis of the excised bone tissue showed a minimally productive osteoblastic osteosarcoma. To date, the patient shows satisfactory movement rate and motion range, with no pain to palpation and without lameness in that limb. The radiographic follow-up after 24 months showed no local recurrence, metastasis pulmonary or complications related to the implant. Total hip arthroplasty resulted in safe recovery of orthopedic signs associated with osteosarcoma of the femoral head and neck, effectively acting as a limb preserving surgery after 32 months.Discussion: The limb-sparing procedure is an option to control local tumors that has become more popular among owners that do not accept the amputation of the limb. Similarly, it is a good alternative when another condition may interfere with the other limbs or may require amputation of another limb. The size and the potential for weight gain of the dog in this study could compromise its ambulation later, and it was a factor in the decision for the limb-sparing surgery. The allografts can be used to reconstruct the proximal femur, but they were not considered a viable option for this patient because of the reported complications, including graft fracture, non-union with the host bone and collapse of subchondral bone. The hip region does not allow the realization of arthrodesis because this joint is highly mobile, so the use of prosthetics as described is ideal for the preservation of joint biomechanics. Furthermore, the implant provides rapid postoperative recovery and immediate stability. Mean survival times were not significantly different between the limb-sparing and amputation techniques without adequate chemotherapy. In this case, despite the recommendation, the patient was monitored continuously without the association of adjuvant treatments according to the owner’s choice. The complications related with the use of cortical allograft, endoprosthesis, and pasteurized autograft include infection (31-60%), local recurrence (15-28%) or implant failure (11-40%). The implant luxation is the most common non-traumatic acute complication in the short term after limb-sparing surgery of proximal femur in humans and total hip replacement in dogs. To date, no complications have been observed after the procedure was performed. In conclusion, preservation of limbs in cases of osteosarcoma is favorable depending on the degree of involvement, but it requires specific techniques according to the location, to improve the quality of life and animal survival. In this case, the total hip arthroplasty for initial osteosarcoma in the femoral head and neck got an unexpected result, especially given the nature of osteosarcoma, limitations of wide excision with this approach and lack of adjuvant therapy.

ABSTRACT: The treatment of dairy cattle with antibiotics may lead to milk contamination by drugs residues, which represents risks to human health. This study aimed to investigate the presence of antibiotic residues in milk, produced and marketed in Capanema microregion, Paraná, Brazil, through the analysis of pasteurized milk samples from different brands consumed by the local population and unpasteurized milk samples provided by a dairy industry. Enzyme immunoassays screening kits SNAPduo™ Beta-Tetra ST Test (Idexx Laboratories) were used, which verified the presence of β-lactam and tetracyclic drugs residues, as well as enzyme immunoassays screening kits Charm ROSA Test (Charm Sciences), which established the presence of quinolones and sulfonamides groups. Positive samples were reported for the four different classes of drugs, demonstrating failures in the inspection and monitoring of the sanitary and chemistry quality of the milk. Results obtained will form the basis to building a database about the quality of milk produced and marketed in the region, as well as the use of these materials to build up an initial theoretical framework for the development of research in animal health and public policies focused on the milk producers and dairy industry, to improve the quality of the milk produced.

Introduction Cookbooks are more than recipes. They are valuable historical artifacts containing information about the food, culture and society that produced and used them (Driver, Theophano, Wheaton). This story is based on my first and failed attempt at using an old recipe to make a cheddar cheese. It examines the effect of changed technology on artisanal cooking practices (Supski, Giard) and how recipe writing has had to adapt to changed culinary technology. In the absence of the generational—mother to daughter—handing down of cooking practices, and an inherited understanding of traditional cooking techniques gained through practice over time, today’s recipes rely on clear written instructions, illustrations and demonstration for their success. Luce Giard’s discussion of women’s domestic work, and what she refers to as “memory of apprenticeship” (157), and the technological changes that interrupted artisanal food making, underpin the story. Using creative nonfiction this story invites the reader to appreciate how food and cooking are connected to our lives—from the local to the global, connecting food to remembering (Berzok), nostalgia (Duruz), and family relationships (Giard, Supski).My Cheddar CheeseWith their high degree of ritualization and their strong affective investment, culinary activities are for many women of all ages a place of happiness pleasure and discovery. Such life activities demand as much intelligence, imagination and memory as those traditionally held as superior, such as music and weaving (Giard 151). My first attempt at making a cheddar cheese started out as a culinary adventure—part nostalgia, part challenge and part boast. I had in mind the cloth wrapped cheddar cheese of my childhood. We called it mouse’s cheese, as even the mice preferred it to the Kraft cheddar cheese that came wrapped in foil and packaged in a box. My father would peel the cloth away from the round of cheese before cutting out a wedge from it. Then he would slice it, and lay it on buttered toast and grill it until it melted. Bubbles of cheesy oil slid off the sides of the toast, onto the bottom of the grill pan, where cold and crisp afterwards, I would pick them off and eat them. I think that it was this memory that drove my anticipation of the joy of actually making a cheese. The process not only connected me to this memory but also would give me the satisfaction of saying, “I made it myself.” Giard understood this pleasure, connecting it to the lives we lead today:when for so many people nothing remains at the end of the day except for the bitter wear and tear of so many dull hours, the preparation of a meal furnishes that rare joy of producing something oneself, of fashioning a ferment of reality, of knowing the joys of demiurgic miniaturization, all the while securing the gratitude of those who will consume it by way of pleasant and innocent seductions (158). The recipe came from a Country Women’s Association (CWA) cookbook first published in 1936 but republished with minor changes in 1982. It looked simple enough, and the fact that it was there, in amongst recipes for fresh cheeses and butter, gave me the confidence to simply follow the recipe. I would include it in a blog I had started about cooking from old recipe books. Making a cheese gave me the perfect opportunity to follow one recipe and report on its development over its six-week maturation. My followers, I thought, could come on this culinary journey with me. Day One: The Boast I am making a cheddar cheese from a CWA (Country Women’s Association) cookbook. This book, first published in 1936 has chapters on invalid cooking, household hints and a section called ‘Hints to Temper the Temper’. In the butter and cheese making section there is a recipe for a cheddar cheese. It looks so easy. Just a few ingredients: milk, rennet, salt and food colouring, and a few lines of instruction. A friend has fashioned a sort of cheese press for me—based on a picture of one we found on the internet. Yesterday I bought eight litres of organic milk and set to. The recipe is very simple: 1) Heat the milk to blood temperature, add nine rennet tablets and a teaspoon of cheese colouring. Leave it to set and harden and once that is done cut it into the curd and drain the whey off. 2) Once it is dry, add salt and turn it into a cheese press—lined with muslin—to start pressing all the excess moisture out by applying a bit more pressure each day. 3) Once all the moisture is pressed out it wrap it in waxed cheese cloth, set it in a cool place and turn it each day for six weeks.I am at the first stage and the whey is draining away. I think it will be another couple of days before I can start pressing it.In six weeks, I will have a cheese (Adams).Mary Shearer wrote in the foreword of this new 1982 edition of the original text, that the needs of the community had changed in fifty years of CWA service and this included a significant change to meet these needs, namely, a conversion of the recipes from imperial measurements to the metric system. But she expressed confidence that, with the tried recipes of many country women, “the universal appeal enjoyed since the first edition will be retained” (Foreword). Marjorie Maughan, who also wrote a message in the foreword, felt that “with the adaptability of women, the use of metric measures will be accomplished with ease and this edition will be as popular as ever.”Until I started, I had not considered failure. The recipe was included in a reliable cookery book that promised to have universal appeal and where the only possible challenge for cooks of its day would be its metric, rather than imperial, measurements. I was familiar with both metric and imperial—the only challenge mentioned in the foreword—and seduced by the simplicity of both the instructions and the ingredient list. I was soon to discover that my CWA recipe was full of omissions, assumptions, and errors.Cheese was traditionally made in many country kitchens as a way of preserving milk. The skill needed to make it was acquired through years of watching and learning. A written recipe was more of an aide memoire consisting of a list of ingredients and a few lines of simple instruction. To write recipes for today’s cooks, recipe writers usually work from test-kitchens and must include precise detail: their words are tested and edited until they are foolproof. Old recipes are full of assumed knowledge. They often lack details, leave out ingredients, do not provide measurements (or use measurements that are no longer in common usage, like a peck), and use equipment and ingredients that are no longer available or now have a different name. But as Giard writes, women are practiced at dealing with culinary challenges, “each meal demands the invention of an alternative mini-strategy when one ingredient or the appropriate utensil is lacking” (158). I soon found problems with the recipe. It called for eight litres (two gallons) new milk, a two and a half kilogram (five pound) jam tin (which would hold the cheese from six gallons of milk), salt, a teaspoon of cheese colouring, and one dessertspoon of rennet (or nine rennet tablets). What was new milk? What is cheese colouring? Where can I get rennet tablets? The recipe was imprecise: two and a half kilograms does not equate to five pounds. Where do I get a jam tin? I remember big tins of jam from my childhood but I was not sure jam was even packaged in tins these days. Why did I need a tin that would hold six gallons of milk when I only needed two gallons for this cheese? Yellow food colouring would be fine—perhaps with a drop of red to give a more orange tint to the finished cheese—and I found rennet tablets in the supermarket, but I was still unsure about the quantity of salt needed. My previously-quite-simple-recipe now had layers of complexity. There was no one I could ask, and I did not have Giard’s “memory of apprenticeship”:Yet, from the minute one becomes interested in the process of culinary production, one notices that it requires a multiple memory: a memory of apprenticeship, of witnessed gestures, and of consistencies, in order, for example, to identify the exact moment when the custard has begun to coat the back of a spoon and thus must be taken off the stove to prevent it from separating (157–58). I reasoned that if I just did exactly what the instructions said, it had to work: Warm the cheese to blood heat, add the cheese colouring and rennet and stir well. Cover with a cloth to keep in the heat. When the curd is set and firm, cut through and through with a large knife to release the whey. Dip the whey off with a saucer, pressing the curd while doing so. Drain off all the whey and when fairly dry crumble the curd and add salt to taste—about 2 teaspoons should be about sufficient (CWA 342).How hot is blood heat and do I need a thermometer? How much cheese colouring do I need? How firm is firm? How many “through and through” cuts should I make? How dry is “fairly dry”? With my cheese now doomed to fail, I searched for The Australian Dairy Board on the Internet looking for some answers. In a modern cheese factory, to ensure the cheese composition is uniform, milk is standardised: stripped then re-made with all its fats and proteins adjusted to the right proportion, although some small cheese makers do not standardise their milk. Then this milk is pasteurised to destroy all disease making micro-organisms, make the cheese safe to eat, and improve its quality. Cheese starter cultures are used (there was no mention of these in my CWA recipe) and once the milk coagulates and is cut to release the whey, it has to be stirred to release more whey. The length of time the curds are stirred is important in the process as it influences the type of cheese that was made.The women who followed my CWA recipe would have dipped a finger into the milk to test its temperature, tasted the curds for salt, and known when the colour was right. They would have just known when the cheese was pressed enough to wrap in the waxed cloth. They would have covered their day clothes with an apron—protecting their clothes from spills—rather than protecting the cheese from contamination. There would be no sterile gloves, white coats, hairnets, or thermometers in their kitchens. If I had been able to ask them questions their answer would have been, “it is done this way because it has always been done more or less like that” (Giard 171).My cheese was both lacking in salt and very pale. Perhaps, I thought, the flavour would intensify and it would darken during the maturation process. If it stayed this colour it would be the same creamy white as an English Wensleydale cheddar rather than the eggnog-coloured mouse cheeses of my childhood. The cheese press was my inspired “mini-strategy” and one step away from being experimental. It was made from 1) the back of a plastic clipboard with holes drilled into it, 2) a piece of agricultural pipe, 3) a flat circular disk of metal the same diameter as the inside of the agricultural pipe attached to a long screw, to add pressure to the cheese and, 4) a handle which allowed me to screw the piece of metal onto the top of the cheese to apply pressure and weight. I was excited to try it and I pushed on: "Line a cheese press with the cheesecloth, pack the curd into it and fold the cloth over the top. Put on a lid—a saucer that will fit in the tin will do very well—place a 3 kg (6 lb.) weight on top and press for 12 hours" (CWA: 343).I had more questions. Should I put the weighted cheese in the refrigerator for the twelve hours whilst it drained or would it be fine on the bench overnight? Three kilograms does not equal six pounds but this probably didn’t matter as I was using a press and not weights. Somewhat intuitively, I decided to leave it overnight on the bench. It was winter after all and the house would be cold once the heating went off automatically at 10.00 pm. I crossed my fingers, wrote about it in my blog and posted some pictures.Day Three: Emerging DoubtsI have just salted the cheese and put it into the press for seven days. Each day I have to increase the weight and change the cheesecloth. It’s a bit smelly …I sourced wax for the next stage and it arrived in the post today. I will keep rewrapping and pressing until the weekend then I will wax it and put it away until it matures.I am a little worried that I did not salt it enough. The recipe said two teaspoons and I wonder if it meant tablespoons. Time will tell (Adams). At this point things started to go very wrong. The cheese smelled off. Perhaps I had ruined my cheese right at the start when I left it out on the bench for its first overnight pressing. Maybe it should have been in the refrigerator. I should have added more salt. There was nothing to do but to keep going and see what happened. I could learn from mistakes, reflect on the process, and try again if it did not work. There was still the possibility that it would work; although the smell in the ’fridge suggested otherwise. Once it was coated in wax, I reasoned, it could not smell.After seven days of pressing, the cheese was now ready to be wiped well, dried, wrapped in buttered muslin, and stored in a cool place for two weeks, and turned every day. I used cheese wax instead of buttered muslin and put it in the refrigerator.The final words from CWA were: "The cheese will be ready in about six weeks, but is better if kept for three months. (A press may be made out of [the] jam tin. The bottom must be punctured, and holes punched around the tin). A wooden press is best" (342).My final words were, "Day-Seven: Failure" (Adams).I was a tad impatient and very concerned about the smell so I waxed the cheese a couple of days early and it is now stashed away in the fridge. (Sealing it in wax should stop it stinking out the fridge!) I have to turn it each day for two weeks then leave it for six. My cheese is either slowly maturing or rotting. The wax has sprung leaks and the clear liquid coming out does not smell good … but I will keep turning it daily for another four weeks (Adams).The Dairy Board instructions dictated that maturation takes place in temperature controlled cool rooms and that cheddar requires a temperature of between 8 and 10˚C for three to twenty-four months. During maturation the enzymes in the cheese break down the fats and proteins allowing the textural and flavour characteristics of the cheese to develop. My cheese sat in the refrigerator (I have no idea what the temperature is set at), where I duly turned it every day. After five weeks the stench in the refrigerator was no longer bearable as the smelly liquid had started to ooze out of the wax. I took it out and cut into it. Beneath its wax-coating my cheese had matured into a stinking mass of soft, oyster-coloured crumbly curds. I binned it, without so much as a taste. Final Post: Know Your Limitations I did make a little goat cheese and that was pretty delicious. I used the same method but I pressed it lightly for a day then wrapped it in greaseproof paper and left it in the fridge. We ate it fresh the next day (Adams).This experiment helped me realise that today’s recipe books contain detailed instructions because the knowledge of cookbook writers, including how to utilise the available technology, has to be conveyed to the reader following their recipes. Such clear instructions are necessary now, whereas in the past, cooks were drawing on skills and knowledge they either had, or could draw on other knowledge sources and networks to gain. I have not given up on making cheddar cheese. I still have the cheese press and some wax, and the cheesecloth I used is washed and folded in the cupboard. Before I do try again, however, I will consult a modern cookbook or book myself into a cheesemaking course and learn from someone who has the skills I need.References Adams. Jill. First Catch a Chicken. 2011. 1 May 2013 ‹http://firstcatchachicken.wordpress.com›.Berzok, Linda Murray. Storied Dishes: What Our Family Recipes Tell Us About Who We Are and Where We’ve Been. Oxford: Praeger, 2011.Country Women’s Association Western Australia Inc. The C.W.A. Cookery Book and Household Hints. 36th ed. Perth: Wigg, 1982.Dairy Australia. “Cheesmaking.” 2013. 20 Jan. 2013 ‹http://www.dairyaustralia.com.au/Dairy-food-and-recipes/Dairy-Products/Cheese/Cheesemaking.aspx›.De Certeau, Giard, Luce, and Mayol, Pierre. The Practice of Everyday Life Vol. 2: Living and Cooking. 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