75-microg doses of MF59-adjuvanted vaccine, or 7.5 or 15 microg of nonadjuvanted vaccine, administered 21 days apart. Antibody responses were measured by means of hemagglutination-inhibition assay and a microneutralization assay on days 0, 14, 21, and 42 after injection of the first dose.
Results: The most frequent local and systemic reactions were pain at the injection site EPZ-6438 nmr and muscle aches, noted in 70% and 42% of subjects, respectively; reactions were more common with the MF59-adjuvanted
vaccine than with nonadjuvanted vaccine. Three subjects reported fever, with a temperature of 38 degreesC or higher, after either dose. Antibody titers, expressed as geometric means, were higher at day 21 among subjects who had received one dose of MF59-adjuvanted vaccine than among those who had received one dose of nonadjuvanted vaccine
(P<0.001 by the microneutralization assay). By day 21, hemagglutination-inhibition and microneutralization antibody titers of 1:40 or more were seen in 77 to 96% and 92 to 100% of subjects receiving MF59-adjuvanted vaccine, respectively, and in 63 to 72% and 67 to 76% of those receiving nonadjuvanted vaccine, respectively. By day 42, after two doses of vaccine, hemagglutination-inhibition and microneutralization antibody titers of 1:40 or more were seen in 92 to 100% and 100% of recipients of MF59-adjuvanted vaccine, respectively, and in 74 to 79% and FHPI molecular weight 78 to 83% of recipients of nonadjuvanted vaccine, respectively.
Conclusions: Monovalent 2009
influenza A (H1N1) MF59-adjuvanted vaccine generates antibody responses likely to be associated with protection after a single dose is administered. (ClinicalTrials.gov number, NCT00943358.)
N Engl J Med 2009;361:2424-35.”
“Aims:
To evaluate the efficacy of sanitizing green coconuts (Cocos nucifera L.) through the treatment applied by juice industries using sodium hypochlorite and peracetic I-BET-762 research buy acid.
Methods and Results:
The surface of the fruits was inoculated with a mixture of five Listeria monocytogenes strains. The treatments consisted in immersing the fruits for 2 min at room temperature in sodium hypochlorite solution containing 200 mg l(-1) residual chlorine at pH 6 center dot 5, and 80 mg l(-1) solution of peracetic acid or sterile water. Bacterial populations were quantified by culturing on trypticase soy agar supplemented with yeast extract and Oxford selective culture medium; however, recovery was higher on the nonselective medium. Immersion in water produced a reduction in the L. monocytogenes population of 1 center dot 7 log(10) CFU per fruit, while immersion in sodium hypochlorite and peracetic acid solutions resulted in population reductions of 2 center dot 7 and 4 center dot 7 log(10) CFU per fruit respectively.
Conclusions:
The treatments studied are efficient to green coconuts.