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( Stratos Sofos ),( Se Hwang Liew ) 대한피부과학회 2014 Annals of Dermatology Vol.26 No.4
Background: Venous malformation in the pediatric population can present with pain, bleeding, or a debilitating deformity that can be difficult to manage. Sclerotherapy, surgery, and more recently, long pulsed neodymium-doped yttrium aluminum garnet (Nd : YAG) laser have been used with variable success rates. Objective: Our aims and objectives, were to identify the specific group of patients that would benefit from this treatment. Methods: A prospective clinical trial was carried out with 59 consecutive patients. The treatment criteria included a large facial deformity and painful or bleeding lesions. One to three treatments were administered at 6~8-week intervals. Results: A total of 59 patients were treated. The average follow-up was 24 months. All patients achieved good to excellent results in pain and bleeding control as well as in the reduction of the size of lesions in the lip and oral mucosa. The treatment however, is not effective in reducing the size of large, relatively high- flow lesions in the limbs. Complications from treatment include skin blistering (n=4), ulceration (n=4), and subsequent hypertrophic scarring (n=3). Three patients had partial recurrence after a 3-year follow-up. Conclusion: Complex venous malformations cannot be cured but can be symptomatically controlled with the long-pulsed Nd : YAG laser treatment. The treatment satisfaction is high, and there is a small but definite risk of scarring from treatment. (Ann Dermatol 26(4) 474~477, 2014)
Yoon, Yohan;Sofos, John N. Sookmyung Women's University Research Institute of 2011 여성과 건강 Vol.6 No.2
This study used various approaches to investigate the potential association of autoinducer-2 (AI-2) presence with thermal and acid resistance of Salmonella cultures. Salmonella Thompson strains RM1987N (luxS-positive; AI-2 positive) and RM1987NLUX (luxS-negative; AI-2 negative) were exposed to 55 °C (6 h) in Luria-Bertani (LB) broth, while the /w.Y5-negative 5. Thompson strain and a Salmonella Typhimurium / luxS-positive strain were exposed to 55 °C in AI-2-positive or -negative preconditioned (PC) media derived from S. Thompson and Escherichia coli 0157:H7 luxS-positive and -negative strains. In addition, the /HA\S'-negative S. Thompson strain was subjected to pH 3.5 PC media (35 °C, 6 h) with or without AI-2 activity, and acid-adapted or nonadapted S. Thompson strains were exposed to pH 3.0 LB broth (35 °C, 6 h). Surviving bacterial populations during exposure to 55 °C LB were not different between luxS -negative and -positive S. Thompson strains. In addition, heating at 55 °C of the luxS-negative S. Thompson strain in AI-2-positive and -negative PC media resulted in similar (P≥0.05) survivor counts. Furthermore, surviving cell counts of S. Typhimurium (luxS-positive) in 55 °C AI-2-positive PC media were not different (P > 0.05) than those in AI-2 negative PC media. No differences in surviving cell counts of the luxS-negative S. Thompson strain was found when exposed to pH 3.5 Al-2-positive and -negative PC media. Also, survivors of acid-adapted or nonadapted cells of luxS-negative and -positive S. Thompson strains were not different following exposure to pH 3.0 LB. The results indicated that, under the conditions of this study, AI-2-bascd quorum sensing did not appear to be associated with heat and acid resistance of Salmonella.
KO, KYUNG YUK,GEORNARAS, IFIGENIA,PAIK, HYUN-DONG,KIM, KEE-TAE,SOFOS, JOHN N. ational Association for Food Protection 2015 Journal of food protection Vol.78 No.6
<P>The antimicrobial effects of thyme oil (TO), grapefruit seed extract (GSE), and basil essential oil, alone or in combination with cetylpyridinium chloride (CPC), sodium diacetate, or lactic acid, were evaluated against Escherichia coli O157:H7 in a moisture-enhanced beef model system. The model system was composed of a nonsterile beef homogenate to which NaCl (0.5%) and sodium tripolyphosphate (0.25%) were added, together with the tested antimicrobial ingredients. Beef homogenate treatments were inoculated (ca. 3 log CFU/ml) with rifampin-resistant E. coli O157:H7 (eight-strain mixture) and incubated at 15°C (48 h). The most effective individual treatments were TO (0.25 or 0.5%) and GSE (0.5 or 1.0%), which immediately reduced (P < 0.05) pathogen levels by ≥3.4 log CFU/ml. Additionally, CPC (0.04%) reduced initial E. coli O157:H7 counts by 2.7 log CFU/ml. Most combinations of the tested plant-derived extracts with CPC (0.02 or 0.04%) and sodium diacetate (0.25%) had an additive effect with respect to antibacterial activity. In a second study, antimicrobial interventions were evaluated for their efficacy in reducing surface contamination of E. coli O157:H7 on beef cuts and to determine the effect of these surface treatments on subsequent internalization of the pathogen during blade tenderization. Beef cuts (10 by 8 by 3.5 cm) were inoculated (ca. 4 log CFU/g) on one side with the rifampin-resistant E. coli O157:H7 strain mixture and were then spray treated (20 lb/in2, 10 s) with water, GSE (5 and 10%), lactic acid (5%), or CPC (5%). Untreated (control) and spray-treated surfaces were then subjected to double-pass blade tenderization. Surface contamination (4.4 log CFU/g) of E. coli O157:H7 was reduced (P < 0.05) to 3.4 (5% CPC) to 4.1 (water or 5% GSE) log CFU/g following spray treatment. The highest and lowest transfer rates of pathogen cells from the surface to deeper tissues of blade-tenderized sections were obtained in the untreated control and CPC-treated samples, respectively.</P>
Yoon, Yohan,Mukherjee, Avik,Geornaras, Ifigenia,Belk, Keith E.,Scanga, John A.,Smith, Gary C.,Sofos, John N. Elsevier 2011 Food Control Vol.22 No.12
<P><B>Abstract</B></P><P>This study examined the effect of tenderizing/marinating and flavoring ingredients on thermal inactivation of <I>Escherichia coli</I> O157:H7 in a lean ground beef model system, simulating non-intact products. Ground beef (3% fat) was inoculated with <I>E</I>. <I>coli</I> O157:H7 (5 strains; 6–7 log CFU/g), followed by mixing with nothing (control) or solutions of water, a mixture of flavoring agents (FA), 0.23% calcium chloride (CC) + FA, CC + FA + 0.3% acetic acid (AA), 0.5% sodium chloride (NaCl) + 0.25% sodium tripolyphosphate (STP), NaCl + STP + FA, NaCl + STP + 1.8% potassium lactate (PL), NaCl + STP + PL + FA, NaCl + STP + PL + AA, and NaCl + STP + PL + AA + FA. Samples (30 g) were extruded into tubes, stored (4 °C) overnight, and cooked to 60 °C (rare) or 65 °C (medium-rare) in a water bath. Cooking weight losses, and fat and moisture contents, water activity, pH, and total bacterial and <I>E</I>. <I>coli</I> O157:H7 populations were determined after inoculation, after storage, and after heating. Reductions of the pathogen at 60 °C in acid (AA)-treated samples were higher than reductions obtained in samples not treated with acid. Surviving pathogen counts at 65 °C in NaCl and STP-treated samples with no acid were higher (<I>P</I> < 0.05) than those of samples of all other tested treatments; however, the counts decreased to 0.7–1.6 log CFU/g when AA was added. Overall, the results of the study indicate that tenderizing/flavoring ingredient formulations combined with 0.3% AA (i.e., CC + FA + AA, NaCl + STP + PL + AA, and NaCl + STP + PL + AA + FA) enhanced destruction of <I>E</I>. <I>coli</I> O157:H7 during cooking of a non-intact beef product.</P> <P><B>Highlights</B></P><P>► Thermal inactivation of <I>Escherichia coli</I> O157:H7 internalized in non-intact beef evaluated. ► Lean ground beef model system used to simulate non-intact products. ► Effect of beef tenderizing/marinating/flavoring ingredients on pathogen heat destruction determined. ► Pathogen reductions at 60 °C enhanced in acetic acid (AA)-treated beef. ► Addition of AA to salt + phosphate formulations enhanced pathogen destruction at 65 °C.</P>
SHIFTED HARMONIC SUMS OF ORDER TWO
Sofo, Anthony Korean Mathematical Society 2014 대한수학회논문집 Vol.29 No.2
We develop a set of identities for Euler type sums. In particular we investigate products of shifted harmonic numbers of order two and reciprocal binomial coefficients.
HARMONIC NUMBERS AT HALF INTEGER AND BINOMIAL SQUARED SUMS
Sofo, Anthony The Honam Mathematical Society 2016 호남수학학술지 Vol.38 No.2
Half integer values of harmonic numbers and reciprocal binomial squared coeffients sums are investigated in this paper. Closed form representations and integral expressions are developed for the infiite series.
HARMONIC NUMBERS AT HALF INTEGER AND BINOMIAL SQUARED SUMS
( Anthony Sofo ) 호남수학회 2016 호남수학학술지 Vol.38 No.2
Half integer values of harmonic numbers and reciprocal binomial squared coefficients sums are investigated in this paper. Closed form representations and integral expressions are developed for the infinite series.