Long-Term Care Staff Perspectives on the Care of Persons Living With Dementia During the COVID-19 Pandemic in S ão Paulo State, Brazil
J Gerontol Nurs. 2023 May;49(5):45-52. doi: 10.3928/00989134-20230414-05. Epub 2023 May 1.ABSTRACTDuring the coronavirus disease 2019 (COVID-19) pandemic, the Brazilian long-term care (LTC) sector faced many challenges, which accentuated other common issues experienced by persons living with dementia (PLWD). The current pilot study evaluated staff perspectives regarding the care of institutionalized PLWD during the COVID-19 pandemic. Using an online survey, we collected the perspectives of 24 workers from seven long-term care facilities (LTCFs) located in São Paulo State, Brazil, about the impact of COVID-19 in caring for...
Source: Journal of Gerontological Nursing - May 1, 2023 Category: Nursing Authors: Ruth Caldeira de Melo Vivian Schutz Patrick Alexander Wachholz Ester Villalonga-Olives Deanna Myer Kirsten Corazzini Michael Lepore Source Type: research
Long-Term Care Staff Perspectives on the Care of Persons Living With Dementia During the COVID-19 Pandemic in S ão Paulo State, Brazil
J Gerontol Nurs. 2023 May;49(5):45-52. doi: 10.3928/00989134-20230414-05. Epub 2023 May 1.ABSTRACTDuring the coronavirus disease 2019 (COVID-19) pandemic, the Brazilian long-term care (LTC) sector faced many challenges, which accentuated other common issues experienced by persons living with dementia (PLWD). The current pilot study evaluated staff perspectives regarding the care of institutionalized PLWD during the COVID-19 pandemic. Using an online survey, we collected the perspectives of 24 workers from seven long-term care facilities (LTCFs) located in São Paulo State, Brazil, about the impact of COVID-19 in caring for...
Source: Journal of Gerontological Nursing - May 1, 2023 Category: Nursing Authors: Ruth Caldeira de Melo Vivian Schutz Patrick Alexander Wachholz Ester Villalonga-Olives Deanna Myer Kirsten Corazzini Michael Lepore Source Type: research
Long-Term Care Staff Perspectives on the Care of Persons Living With Dementia During the COVID-19 Pandemic in S ão Paulo State, Brazil
J Gerontol Nurs. 2023 May;49(5):45-52. doi: 10.3928/00989134-20230414-05. Epub 2023 May 1.ABSTRACTDuring the coronavirus disease 2019 (COVID-19) pandemic, the Brazilian long-term care (LTC) sector faced many challenges, which accentuated other common issues experienced by persons living with dementia (PLWD). The current pilot study evaluated staff perspectives regarding the care of institutionalized PLWD during the COVID-19 pandemic. Using an online survey, we collected the perspectives of 24 workers from seven long-term care facilities (LTCFs) located in São Paulo State, Brazil, about the impact of COVID-19 in caring for...
Source: Journal of Gerontological Nursing - May 1, 2023 Category: Nursing Authors: Ruth Caldeira de Melo Vivian Schutz Patrick Alexander Wachholz Ester Villalonga-Olives Deanna Myer Kirsten Corazzini Michael Lepore Source Type: research
Long-Term Care Staff Perspectives on the Care of Persons Living With Dementia During the COVID-19 Pandemic in S ão Paulo State, Brazil
J Gerontol Nurs. 2023 May;49(5):45-52. doi: 10.3928/00989134-20230414-05. Epub 2023 May 1.ABSTRACTDuring the coronavirus disease 2019 (COVID-19) pandemic, the Brazilian long-term care (LTC) sector faced many challenges, which accentuated other common issues experienced by persons living with dementia (PLWD). The current pilot study evaluated staff perspectives regarding the care of institutionalized PLWD during the COVID-19 pandemic. Using an online survey, we collected the perspectives of 24 workers from seven long-term care facilities (LTCFs) located in São Paulo State, Brazil, about the impact of COVID-19 in caring for...
Source: Journal of Gerontological Nursing - May 1, 2023 Category: Nursing Authors: Ruth Caldeira de Melo Vivian Schutz Patrick Alexander Wachholz Ester Villalonga-Olives Deanna Myer Kirsten Corazzini Michael Lepore Source Type: research
Long-Term Care Staff Perspectives on the Care of Persons Living With Dementia During the COVID-19 Pandemic in S ão Paulo State, Brazil
J Gerontol Nurs. 2023 May;49(5):45-52. doi: 10.3928/00989134-20230414-05. Epub 2023 May 1.ABSTRACTDuring the coronavirus disease 2019 (COVID-19) pandemic, the Brazilian long-term care (LTC) sector faced many challenges, which accentuated other common issues experienced by persons living with dementia (PLWD). The current pilot study evaluated staff perspectives regarding the care of institutionalized PLWD during the COVID-19 pandemic. Using an online survey, we collected the perspectives of 24 workers from seven long-term care facilities (LTCFs) located in São Paulo State, Brazil, about the impact of COVID-19 in caring for...
Source: Journal of Gerontological Nursing - May 1, 2023 Category: Nursing Authors: Ruth Caldeira de Melo Vivian Schutz Patrick Alexander Wachholz Ester Villalonga-Olives Deanna Myer Kirsten Corazzini Michael Lepore Source Type: research
Exploring yeast diversity of dry-salted naturally black olives from Greek retail outlets with culture dependent and independent molecular methods
Int J Food Microbiol. 2023 Apr 25;398:110226. doi: 10.1016/j.ijfoodmicro.2023.110226. Online ahead of print.ABSTRACTIn the present study, the physicochemical (pH, water activity, moisture content, salt concentration) classical plate counts (total viable counts, yeasts, lactic acid bacteria, Staphylococcus aureus, Pseudomonas spp., Enterobacteriaceae) and amplicon sequencing of naturally black dry-salted olives obtained from different retail outlets of the Greek market were investigated. According to the results, the values of the physicochemical characteristics presented great variability among the samples. Specifically, p...
Source: International Journal of Food Microbiology - April 30, 2023 Category: Food Science Authors: Zoe Gounari Stamatoula Bonatsou Ilario Ferrocino Luca Cocolin Olga S Papadopoulou Efstathios Z Panagou Source Type: research
Exploring yeast diversity of dry-salted naturally black olives from Greek retail outlets with culture dependent and independent molecular methods
Int J Food Microbiol. 2023 Apr 25;398:110226. doi: 10.1016/j.ijfoodmicro.2023.110226. Online ahead of print.ABSTRACTIn the present study, the physicochemical (pH, water activity, moisture content, salt concentration) classical plate counts (total viable counts, yeasts, lactic acid bacteria, Staphylococcus aureus, Pseudomonas spp., Enterobacteriaceae) and amplicon sequencing of naturally black dry-salted olives obtained from different retail outlets of the Greek market were investigated. According to the results, the values of the physicochemical characteristics presented great variability among the samples. Specifically, p...
Source: International Journal of Food Microbiology - April 30, 2023 Category: Food Science Authors: Zoe Gounari Stamatoula Bonatsou Ilario Ferrocino Luca Cocolin Olga S Papadopoulou Efstathios Z Panagou Source Type: research
Delving into the study of lactic acid bacteria and yeasts distribution in table olive biofilms using a non-destructive procedure
Food Microbiol. 2023 Aug;113:104250. doi: 10.1016/j.fm.2023.104250. Epub 2023 Mar 2.ABSTRACTTo turn table olives into appropriate carriers of beneficial bacteria and yeasts to consumers, it is essential to have reliable methods for analysing microorganisms in biofilms. This work validates the application of a non-destructive procedure to study the lactic acid bacteria and yeasts distribution in fruits during Spanish-style green table olive fermentations. Laboratory-scale fermentations were inoculated simultaneously with three Lactiplantibacillus pentosus strains (LPG1, 119, and 13B4) and two yeasts (Wickerhamomyces anomalu...
Source: Food Microbiology - April 25, 2023 Category: Food Science Authors: Elio L ópez-García Antonio Ben ítez-Cabello Noelia Vilches Antonio Garrido-Fern ández Virginia Mart ín-Arranz Francisco No é Arroyo-López Source Type: research
Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar)
Food Microbiol. 2023 Aug;113:104286. doi: 10.1016/j.fm.2023.104286. Epub 2023 Apr 12.ABSTRACTMicrobial community and volatilome of brines were monitored during the spontaneous fermentations of Spanish-style and Natural-style green table olives from Manzanilla cultivar. Fermentation of olives in the Spanish style was carried out by lactic acid bacteria (LAB) and yeasts, whereas halophilic Gram-negative bacteria and archaea, along with yeasts, drove the fermentation in the Natural style. Clear differences between the two olive fermentations regarding physicochemical and biochemical features were found. Lactobacillus, Pichia,...
Source: Food Microbiology - April 25, 2023 Category: Food Science Authors: Jos é Luis Ruiz-Barba Antonio Higinio S ánchez Antonio L ópez-López Amparo Cort és-Delgado Alfredo Monta ño Source Type: research
Delving into the study of lactic acid bacteria and yeasts distribution in table olive biofilms using a non-destructive procedure
Food Microbiol. 2023 Aug;113:104250. doi: 10.1016/j.fm.2023.104250. Epub 2023 Mar 2.ABSTRACTTo turn table olives into appropriate carriers of beneficial bacteria and yeasts to consumers, it is essential to have reliable methods for analysing microorganisms in biofilms. This work validates the application of a non-destructive procedure to study the lactic acid bacteria and yeasts distribution in fruits during Spanish-style green table olive fermentations. Laboratory-scale fermentations were inoculated simultaneously with three Lactiplantibacillus pentosus strains (LPG1, 119, and 13B4) and two yeasts (Wickerhamomyces anomalu...
Source: Food Microbiology - April 25, 2023 Category: Food Science Authors: Elio L ópez-García Antonio Ben ítez-Cabello Noelia Vilches Antonio Garrido-Fern ández Virginia Mart ín-Arranz Francisco No é Arroyo-López Source Type: research
Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar)
Food Microbiol. 2023 Aug;113:104286. doi: 10.1016/j.fm.2023.104286. Epub 2023 Apr 12.ABSTRACTMicrobial community and volatilome of brines were monitored during the spontaneous fermentations of Spanish-style and Natural-style green table olives from Manzanilla cultivar. Fermentation of olives in the Spanish style was carried out by lactic acid bacteria (LAB) and yeasts, whereas halophilic Gram-negative bacteria and archaea, along with yeasts, drove the fermentation in the Natural style. Clear differences between the two olive fermentations regarding physicochemical and biochemical features were found. Lactobacillus, Pichia,...
Source: Food Microbiology - April 25, 2023 Category: Food Science Authors: Jos é Luis Ruiz-Barba Antonio Higinio S ánchez Antonio L ópez-López Amparo Cort és-Delgado Alfredo Monta ño Source Type: research
Delving into the study of lactic acid bacteria and yeasts distribution in table olive biofilms using a non-destructive procedure
Food Microbiol. 2023 Aug;113:104250. doi: 10.1016/j.fm.2023.104250. Epub 2023 Mar 2.ABSTRACTTo turn table olives into appropriate carriers of beneficial bacteria and yeasts to consumers, it is essential to have reliable methods for analysing microorganisms in biofilms. This work validates the application of a non-destructive procedure to study the lactic acid bacteria and yeasts distribution in fruits during Spanish-style green table olive fermentations. Laboratory-scale fermentations were inoculated simultaneously with three Lactiplantibacillus pentosus strains (LPG1, 119, and 13B4) and two yeasts (Wickerhamomyces anomalu...
Source: Food Microbiology - April 25, 2023 Category: Food Science Authors: Elio L ópez-García Antonio Ben ítez-Cabello Noelia Vilches Antonio Garrido-Fern ández Virginia Mart ín-Arranz Francisco No é Arroyo-López Source Type: research
Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar)
Food Microbiol. 2023 Aug;113:104286. doi: 10.1016/j.fm.2023.104286. Epub 2023 Apr 12.ABSTRACTMicrobial community and volatilome of brines were monitored during the spontaneous fermentations of Spanish-style and Natural-style green table olives from Manzanilla cultivar. Fermentation of olives in the Spanish style was carried out by lactic acid bacteria (LAB) and yeasts, whereas halophilic Gram-negative bacteria and archaea, along with yeasts, drove the fermentation in the Natural style. Clear differences between the two olive fermentations regarding physicochemical and biochemical features were found. Lactobacillus, Pichia,...
Source: Food Microbiology - April 25, 2023 Category: Food Science Authors: Jos é Luis Ruiz-Barba Antonio Higinio S ánchez Antonio L ópez-López Amparo Cort és-Delgado Alfredo Monta ño Source Type: research
Delving into the study of lactic acid bacteria and yeasts distribution in table olive biofilms using a non-destructive procedure
Food Microbiol. 2023 Aug;113:104250. doi: 10.1016/j.fm.2023.104250. Epub 2023 Mar 2.ABSTRACTTo turn table olives into appropriate carriers of beneficial bacteria and yeasts to consumers, it is essential to have reliable methods for analysing microorganisms in biofilms. This work validates the application of a non-destructive procedure to study the lactic acid bacteria and yeasts distribution in fruits during Spanish-style green table olive fermentations. Laboratory-scale fermentations were inoculated simultaneously with three Lactiplantibacillus pentosus strains (LPG1, 119, and 13B4) and two yeasts (Wickerhamomyces anomalu...
Source: Food Microbiology - April 25, 2023 Category: Food Science Authors: Elio L ópez-García Antonio Ben ítez-Cabello Noelia Vilches Antonio Garrido-Fern ández Virginia Mart ín-Arranz Francisco No é Arroyo-López Source Type: research
Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar)
Food Microbiol. 2023 Aug;113:104286. doi: 10.1016/j.fm.2023.104286. Epub 2023 Apr 12.ABSTRACTMicrobial community and volatilome of brines were monitored during the spontaneous fermentations of Spanish-style and Natural-style green table olives from Manzanilla cultivar. Fermentation of olives in the Spanish style was carried out by lactic acid bacteria (LAB) and yeasts, whereas halophilic Gram-negative bacteria and archaea, along with yeasts, drove the fermentation in the Natural style. Clear differences between the two olive fermentations regarding physicochemical and biochemical features were found. Lactobacillus, Pichia,...
Source: Food Microbiology - April 25, 2023 Category: Food Science Authors: Jos é Luis Ruiz-Barba Antonio Higinio S ánchez Antonio L ópez-López Amparo Cort és-Delgado Alfredo Monta ño Source Type: research
