Effects of Dill () Essential Oil and Lipid Extracts as Novel Antioxidants and Antimicrobial Agents on the Quality of Beef Burger.

Dill ( L.) essential oil (DEO) obtained by hydrodistillation (HD) and lipid extracts (DSE and DSE) obtained by supercritical CO extraction (SFE) were used as potential antioxidants and antimicrobial agents in beef burgers at two different concentrations (0.075 and 0.

Multiple neurological effects associated with exposure to organophosphorus pesticides in man.

This article reviews available data regarding the possible association of organophosphorus (OP) pesticides with neurological disorders such as dementia, attention deficit hyperactivity disorder, neurodevelopment, autism, cognitive development, Parkinson's disease and chronic organophosphate-induced neuropsychiatric disorder. These effects mainly develop after repeated (chronic) human exposure to low doses of OP. In addition, three well defined neurotoxic effects in humans caused by single doses of OP compounds are discussed.

Rifampicin-induced fever during treatment against staphylococcal biofilm in a patient with periprosthetic joint infection.

Periprosthetic joint infection (PJI) after total knee arthroplasty remains a challenging complication. The treatment options for PJI include different procedures; however, regardless of the strategy, antibiotics are required. The combination of different antibiotics increased the rates of PJI eradication.

Physico-chemical and microbiological changes during the cabbage hybrid bravo heads fermentation: Salt, temperature and starter culture influence.

The influence of temperatures (18, 22 and 26 °C), salt (60, 70 and 80 g/kg) and starter culture (0, 0.025 and 0.050 g/kg) on physico-chemical and microbiological changes during fermentation in cabbage heads were investigated.

Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages.

Three Serbian traditional dry-fermented sausages, (S), (L) and (P), were compared for physicochemical, biochemical and microbiological properties, in order to provide complex overview of their quality and safety. The sausages were produced and analyzed within two production seasons in traditional practice. Water activity, color, texture and proximate composition varied significantly ( < ), particularly due to moisture, protein and fat content, what indicated differences in basic formulation of raw sausage mixture, type of casing and some technological procedures.