During the last years, meticillin resistant Staphylococcus pseudintermedius (MRSP) have caused an increasing number of infections in Swedish dogs. MRSP is resistant against a majority of the antimicrobials available for dogs in Sweden, making it difficult to treat the infection. Our knowledge of the bacterium is limited, making it hard to handle infected dogs in a proper way. The aim of this study was to investigate for how long time dogs, who have an infection caused by MRSP, become carriers of the bacterium. Other factors like treatment with antimicrobials, the correlation between clinical symptoms and carriage, common diagnoses and institutionalization where also looked upon.

The estate of Rämningstorp in the region of Västergötland in southern Sweden is administered by the holding trust company Skogssällskapet i Skövde. In 1999 measures were taken by Skogssällskapet to drain the stream Fredstorpsbäcken as a means to increase the forest productivity of the surrounding lands, which are situated on the estate of Rämningstorp. Almost immediately after the drainage, the streamwater turned turbid and a landowner downstream reported the issue to the county administrative board of the region. The aim of this thesis was firstly to analyse the suspended matter that appeared during summer/autumn and secondly to explain why it came to be. Initial hypotheses for the explanation to the greyish turbid water were that it was either 1) a chemical/biochemical precipitate, or 2) an bacterial/algal blooming.

Perchlorate and chlorate are naturally occurring in the atmosphere, from here it sediments into groundwater and soil. The pollution is increased by discharges of perchlorate and chlorate from agriculture and paper mills. Bacteria capable of reducing perchlorate and chlorate to chloride and oxygen can be used to get rid of these contaminants. However an anaerobic environment needs to be sustained in order for this reaction to be used. For this reduction to work in an aerobic environment as well, a greater knowledge of the reducing enzymes, regulating factors and their corresponding genes is needed.

AbstractIntroductionOccurrence of bacteraemia and fungemia is a serious condition with high mortality and the incidence is increasing worldwide. The aim of this study was to survey the occurrence of bacteria and fungi in blood cultures from adult patients domiciled in the county of Gävleborg during one year and also to calculate the incidence and mortality in the same geographical area.MethodThis is a descriptive epidemiologic study, based on all episodes of blood cultures analyzed at the Microbiology laboratory, Gävle hospital during 2005. Patients from 20 years of age, domiciled in the county of Gävleborg at the date of drawing the blood culture, where included in the study. Criteria of exclusion were negative blood cultures and cultures which were classified as contaminants.ResultsAltogether there were 4 564 blood cultures analyzed, resulting in 524 (11 %) positive cultures for further study. There were 442 patients (48 % women) involved in 499 episodes with confirmed bacteraemia or fungemia.

Bacteria are a problem that occurs naturally in dishwashers when the dish stands there dirty for an extended period of time. To get rid of the unpleasant smell that the bacteria is causing, the most common solution is to run a regular washingcycle which can cause problems for the environmentally-conscious consumers since this causes unnecessary energy waste and emissions of chemicals in the washwater. To solve the problem in a more environmentally-friendly way by directly attacking the bacteria with an appropriate bacterialreductionmethod can therefore be an attractive feature in a dishwasher. There are many different ways to treat surfaces that have been exposed to the bacteria. Some high-profile methods are UV-radiation, microwaves and oxidant (ozone) that all three have had success in reducing bacteria in different contexts.

It is well known that dogs often have Helicobacter spp in their stomach. The importance of these bacteria in the development of gastrointestinal disease in dogs is still unknown. In humans, Helicobacter pylori is a causative agent of chronic gastritis and gastric ulcers. In contrast to humans, dogs seldom harbour naturally acquired H. pylori.

Genom ökad användning på träningskläder har antibakteriella behandlingar blivit allt vanligare för den allmänna konsumenten. Dessa plagg marknadsförs ofta som antibakte-riella eller luktfria, men det som inte framgår är vilka ämnen som används för att uppnå den luktfria effekten. Vanligt förekommande är de behandlingar som är baserade på oorganiska silversalter. Medan leverantörerna av dessa produkter argumenterar för, argumenterar många miljövetare och forskare på bakterier emot antibakteriella produk-ter då dessa kan ha en skadlig inverkan på vår miljö och hälsa. Rapporten syftar till att ge större kunskap kring miljö- och hälsopåverkan vid användandet av textiler behandlade med silversalter samt till att analysera konsumenters inställning till antibakteriella kläder samt deras användar- och tvättvanor för träningskläder.

People who live in northern part of the world spend much more time indoors than those who live in warmer countries. In addition that home should be safe, it should also protect one against heat, cold, sunlight and pollution. The indoor environment is affected by installations, material and how the building is formed. Those anomalies that are visible, felt or smelled can be noticed and be rectified. But it?s much more difficult if these abilities are missing.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

Background: Isolation care may be necessary when a patient is carrying infection or is being inflicted with disease that causes deficit immune system. Being isolated means that the patient is in a confined space and may stay only there. Even in ancient times, people discovered the importance of isolating people carrying an infection from the rest of society. According to the Infectious Diseases Act, patients should be isolated in order to reduce the spread of infection both from the patient to the surroundings as well as the opposite. Isolation care can be psychologically stressful for some patients.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.

The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment spontaneously.Sourdough may contain a wide variety of microorganisms, mainly dominated by LAB and yeast. There are over 50 species of LAB that has been identified in various sourdoughs and more than 20 species of yeast. Sourdough fermentation has been shown to have various impacts on baked cereal good, most of which are attributed to LAB.This study addresses some effects of LAB from fermented milk products in sourdough and sourdough bread.