Comparative Study on the Immunogenicity and Efficacy of Different Post-exposure Intramuscular Rabies Vaccination Regimens in China

Objective This study aimed to compare the current Essen rabies post-exposure immunization schedule(0-3-7-14-28)in China and the simple 4-dose schedule(0-3-7-14)newly recommended by the World Health Organization in terms of their safety,efficacy,and protection.Methods Mice were vaccinated according to different immunization schedules,and blood was collected for detection of rabies virus neutralizing antibodies(RVNAs)on days 14,21,28,35,and 120after the first immunization.Additionally,different groups of mice were injected with lethal doses of the CVS-11 virus on day 0,subjected to different rabies immunization schedules,and assessed for morbidity and death status.In a clinical trial,185 rabies-exposed individuals were selected for post-exposure vaccination according to the Essen schedule,and blood was collected for RVNAs detection on days 28and 42 after the first immunization.Results A statistically significant difference in RVNAs between mice in the Essen and 0-3-7-14 schedule groups was observed on the 35th day(P<0.05).The groups 0-3-7-14,0-3-7-21,and 0-3-7-28 showed no statistically significant difference(P>0.05)in RVNAs levels at any time point.The post-exposure immune protective test showed that the survival rate of mice in the control group was 20%,whereas that in the immunization groups was 40%.In the clinical trial,the RVNAs positive conversion rates on days 28(14 days after 4 doses)and 42(14 days after 5 doses)were both 100%,and no significant difference in RVNAs levels was observed(P>0.05).Conclusion The simple 4-dose schedule can produce sufficient RVNAs levels,with no significant effect of a delayed fourth vaccine dose(14–28 d)on the immunization potential.

Prevalence of Occupational Injury and Knowledge of Post-Exposure Prophylaxis Accessibility among Healthcare Workers in Mogadishu, Somalia

Introduction: Healthcare workers in Mogadishu, Somalia face significant occupational injury risks, particularly needle stick injuries, with 61.1% reporting incidents. This poses a serious threat to their health, leading to infections such as hepatitis B, hepatitis C, and HIV. Despite the high prevalence of injuries, awareness of Post-Exposure Prophylaxis (PEP) accessibility is relatively high, with 84.0% of respondents aware of it. However, there are gaps in knowledge and implementation, as evidenced by variations in availability of PEP. Improving workplace safety measures, providing comprehensive training on injury prevention and PEP protocols, and ensuring consistent availability of PEP in healthcare facilities are crucial steps to safeguard the well-being of healthcare workers in Mogadishu, Somalia. Methods: A cross-sectional study was conducted among hospital workers in Mogadishu, Somalia, focusing on professionals from various healthcare facilities. The study targeted nurses, doctors, laboratory personnel, and pharmacists. Purposive sampling was employed, resulting in a sample size of 383 calculated using Fisher’s sample size formula. Data were collected using coded questionnaires entered into Microsoft Excel 2019 and analyzed with SPSS software to generate frequencies and proportions, presented through frequency tables and pie figures. Results: The study in Mogadishu, Somalia, examined the prevalence of occupational injuries and knowledge of Post-Exposure Prophylaxis (PEP) accessibility among healthcare workers. Findings indicate a high prevalence of injuries, with 61.1% reporting incidents, predominantly needle stick injuries (60.6%). Despite the majority seeking prompt medical attention (72.0%), work-related illnesses affected 53.2% of respondents, notably work-related stress (59.5%). While most received training on injury and illness prevention (68.9%), gaps exist in PEP awareness, with 16.0% unaware of it. Nonetheless, 84.0% were aware, predominantly through health facilities (52.0%). Availability of PEP was reported by 71.3% in healthcare facilities, with variations in shift availability. The majority reported guidelines for PEP use (55.7%). Efforts are needed to bolster PEP awareness and ensure consistent availability in healthcare facilities to safeguard worker health. Conclusion: High prevalence of occupational injuries among healthcare workers, with needle stick injuries being the most common (60.6%). Despite this, 84.0% of respondents were aware of Post-Exposure Prophylaxis (PEP), primarily learning about it from health facilities (52.0%). While 71.3% reported the availability of PEP in their facility, 28.7% noted its unavailability. These results emphasize the need for improved education and accessibility of PEP to mitigate occupational injury risks.

Potential of Arbidol for Post-exposure Prophylaxis of COVID-19 Transmission:A Preliminary Report of a Retrospective Cohort Study

The efficient transmission of severe acute respiratory syndrome-2 coronavirus(SARS-CoV-2)from patients to health care workers or family members has been a worrisome and prominent feature of the ongoing outbreak.On the basis of clinical practice and in-vitro studies,we postulated that post-exposure prophylaxis(PEP)using Arbidol is associated with decreased infection among individuals exposed to confirmed cases of COVID-19 infection.We conducted a retrospective cohort study on family members and health care workers who were exposed to patients confirmed to have SARS-CoV-2 infection by real-time RT-PCR and chest computed tomography(CT)from January 1 to January 16,2020.The last follow-up date was Feb.26,2020.The emergence of fever and/or respiratory symptoms after exposure to the primary case was collected.The correlations between post-exposure prophylaxis and infection in household contacts and health care workers were respectively analyzed.A total of 66 members in 27 families and 124 health care workers had evidence of close exposure to patients with confirmed COVID-19.The Cox regression based on the data of the family members and health care workers with Arbidol or not showed that Arbidol PEP was a protective factor against the development of COVID-19(HR 0.025,95%CI 0.003-0.209,P=0.0006 for family members and HR 0.056,95%CI 0.005-0.662,P=0.0221 for health care workers).Our findings suggest Arbidol could reduce the infection risk of the novel coronavirus in hospital and family settings.This treatment should be promoted for PEP use and should be the subject of further investigation.

Causes of delay in offering rabies post-exposure prophylaxis services in Abadeh district of Iran

Objective:To identify the reasons for delayed reception of post-exposure prophylaxis(PEP).Methods:In this cross-sectional study,a total of 1407 individuals with animal bites who were referred to the Abadeh Rabies Treatment Center were investigated using the census method from January 2012 to December 2018.The patients were divided into two groups based on their delay times to referral and receive PEP:timely referral(less than 48 h after the bite)and delayed referral(equal to or longer than 48 h after the bite).Frequency,Chi-square,and logistic regression tests were used.Results:.The average delay time was(16.33±11.37)h.Low level of education(OR:3.87;95%CI:1.19-12.54;P=0.02),active economic age(21-35 and 36-50 years-old,OR:12.81;95%CI:3.16-51.97;P<0.001 and OR:3.83,95%CI:3.83-58.61;P<0.001 respectively),occupation(OR:9.16;95%CI:1.89-44.29;P=0.006),long distance from the rabies treatment center(OR:3.41;95%CI:2.03-5.72;P<0.001),bites by household and domestic animals(OR:12.22;95%CI:2.29-65.18,P=0.003),superficial injuries(OR:4.51;95%CI:1.38-14.73;P=0.01),and residence in rural area(OR:12.74;95%CI:6.58-24.66;P<0.001)had significant correlations with delayed referral of victims.Conclusions:To reduce the delay time,the high-risk groups should be informed about the importance of timely referral via educational measures.Furthermore,rabies treatment services should be rendered at the nearest possible center.

Post-Exposure Prophylaxis against HBV and HIV Infection in Health Care Workers

Healthcare Workers (HCWs) are constantly at risk of exposure to viral infections such as hepatitis B virus (HBV), human immune deficiency virus (HIV) and hepatitis C virus (HCV). We aim at demonstrating the results of a three-year period of a surveillance program in Iran with the prospective follow-up of HCWs exposed to blood-borne viruses. HCWs who had experienced an occupational exposure to HBV, HCV or HIV from September 2005 to 2008 were enrolled in the study. Age, gender, route of exposure, type of fluid, type of virus, job, department, working shift, work experience, wearing gloves when exposed, history of HBV vaccination and the serum level of anti HBs antibody were recorded for all participants through an individual interview. Serum samples were taken from both HCWs and the sources of exposure and were tested by enzyme linked immunosorbent assay (ELISA). The data were gathered through questionnaires completed by a nurse under the supervision of a specialist of infectious diseases. In this study, 100 HCWs who were occupationally exposed to HIV, HCV or HBV were included. Most exposures had occurred among nurses (35%), followed by residents (29%), interns (18%), housekeepers (7%), the lab staff (6%), and specialists (5%). Most of the exposures had occurred in emergency (21%) and surgical (20%) wards. The most common route of exposure was percutaneous injuries (77%) and the most common cases had contacted with needles and angiocaths (71.1%) during injection or opening vein routes (21%). Establishing a surveillance system for registering the occurrence of occupational hazardous exposures, performing prophylactic measures and following up the exposed is a necessity in hospitals so that the number of exposures and occupational diseases among the HCWs can be decreased.

Epidemiological Aspects and Compliance with Post-Exposure Prophylaxis of People Bitten by a Dog and Received at the Buanionzi State Health Center in Boma, DR Congo

Objective: To describe and analyze the epidemiological aspects as well as the observance of post-exposure prophylaxis (PEP) of people bitten by a dog and received at the Buanionzi State Health Center from 2014 to 2017. Methods: Descriptive cross-sectional study which took place in two stages. The first interview was an interrogation carried out at the health Center until surgical trimming (100% of cases) followed by PEP (70.3% of cases) according to the Essen protocol. The second time was a 24 h telephone interview after a missed appointment for a dose of PEP. Results: The prevalence was 5.6 bites/10.000 people. The average age was 26.4 ± 18.3 years. Age ≤ 26 years was more concerned with 59.3% of cases (p = 0.006) in which children Conclusion: The rabies risk is potential in Boma. Efforts in terms of public health strategies must be made to reduce it.

Effects of Pre-Strain on Bake Hardenability and Precipitation Behavior of Al-Mg-Si Automotive Body Sheets

The study investigates the effects of pre-strain on the bake hardenability and precipitation behavior of Al-Mg-Si automotive body sheets. The scanning electron microscopy, transmission electron microscopy, tensile test, Vickers hardness test, and differential scanning calorimetry were conducted for the purpose. It was found that the pre-strain treatment partially inhibits the natural aging hardening effect but cannot completely eliminate it. The pre-straining significantly enhances the bake hardening effect, with the 5% pre-strain sample showing the highest increase in yield strength and hardness. The formation of fine β" precipitates and dislocation structures contribute to the observed strengthening. Additionally, the study highlights the importance of optimizing pre-strain levels to achieve the best balance between strength and ductility in bake-hardened aluminum alloys.

Effects of high temperature pre-straining on natural aging and bake hardening response of Al-Mg-Si alloys

The influences of high temperature pre-straining (HT-PS) on the natural aging and bake hardening of Al?Mg?Si alloys were investigated by Vickers microhardness measurements, differential scanning calorimetry (DSC) analysis and transmission electron microscopy (TEM) characterization. The results show that pre-straining at 170 °C immediately after quenching can effectively resolve the rather high T4 temper hardness caused by the conventional room temperature (RT) pre-straining treatment, and give a better bake hardening response (BHR) after paint-bake cycle. HT-PS 7% at 170 °C for 10 min is chosen as the optimum process as it provides lower T4 temper hardness and better BHR. The simultaneous introduction of dislocations and Cluster (2) can significantly suppress the natural aging and promote the precipitation of β″ phase, and reduce the effects of deformation hardening by dynamic recovery.

Experimental study on Ti+Nb bearing ultra-low carbon bake hardening sheet steel hot-rolled in the ferrite region

A Ti＋Nb bearing ultra-low carbon bake hardening sheet steel hot-rolled in the conventional austenite region and in the ferrite region with lubrication was experimentally studied. Subsequent cold rolling and continuous annealing processes were also conducted. The results show that microstructures of ultra-low carbon bake hardening hot strips at room temperature are basically irregular polygonal ferrites. The yield strength, ultimate tensile strength, n value, and r value of the No.2 specimen hot-rolled in the ferrite region with lubrication are 243 MPa, 364 MPa, 0.29, and 1.74, respectively, which are similar to those of the No.1 specimen hot-roiled in the conventional austenite region. The elongation rate and bake hardening value of No.2 specimen are 51% and 49.4 MPa, respectively, which are greater than those of No. 1 specimen. The No.2 specimen hot-rolled in the ferrite region with lubrication exhibits good mechanical properties and relatively excellent baking hardening performance. Therefore, the hot rolling experiment of Ti＋Nb bearing ultra-low carbon bake hardening steel in the ferrite region with lubrication is feasible and can be considered in the future industrial trial production.

Effects of pre-strain and baking parameters on the microstructure and bake-hardening behavior of dual-phase steel

In a typical process, C-Mn steel was annealed at 800℃ for 180 s, and then cooled rapidly to obtain the ferrite-martensite microstructure. After pre-straining, the specimens were baked and the corresponding bake-hardening （BH） values were determined as a function of pre-strain, baking temperature, and baking time. The influences ofpre-strain, baking temperature and baking time on the microstructure evolution and bake-hardening behavior of the dual-phase steel were investigated systematically. It was found that the BH value apparently increased with an increase in pre-strain in the range from 0 to 1%; however, increasing pre-strain from 1% to 8% led to a decrease in the BH value. Furthermore, an increase in baking temperature favored a gradual improvement in the BH value because of the formation of Cottrell atmosphere and the precipitation of carbides in both the ferrite and martensite phases. The BH value reached a maximum of 110 MPa at a baking temperature of 300℃. Moreover, the BH value enhanced significantly with increasing baking time from 10 to 100 min.

Bake hardening behavior of TRIP and DP steels

The bake hardening （BH） behavior of transformation-induced plasticity （TRIP） and dual-phase （DP） steels after different prestrains was studied. The experimental results indicate that TRIP steel exhibits good BH ability while DP steel does not, and prestrain displays a strong effect on the BH values of both steels. The comparison of microstructures of the two steels showed that the hard second phase in the matrix might be harmful to the BH ability. For deformed specimens, baking resulted in a loss of uniform elongation, but there was no obvious decrease in uniform elongation for unprestrained specimens.

Processing Technique of Carbonizing by Stir-Frying for Baked Rheum tanguticum Maxim.ex Balf. Optimized by Orthogonal Design

[Objectives]To optimize the processing technology of baked Rheum tanguticum carbon.[Methods]Firstly,the baking temperature and baking time were investigated by single factor,and the content of 5-hydroxymethylfurfural(5-HMF)was determined by HPLC.The main influencing factors of baking effect were baking temperature,baking time and tablet specifications.The L 9(34)orthogonal design experiment was carried out to optimize the processing technique of R.tanguticum carbon.[Results]The optimum processing technique was as follows:small-sized tablets,controlled oven baking temperature at(210±2)℃,and baking time of 20 min.[Conclusions]The optimum processing technique of R.tanguticum carbon is reasonable and feasible.Thus,this experiment can provide a certain reference for processing method and quality control of R.tanguticum carbon.

Physicochemical Properties, Baking Performance and Sensory Evaluation of Bakery Shortening Enriched with Diacylglycerol

The purpose of this study was to investigate the suitability of palm diacylglycerol （PDAG）-enriched formulations for bakery shortening. Three types of palm diacylglycerol olein （PDAGOL） at different degree of unsaturation （PDAGOL1V56, PDAGOLIV62 and PDAGOLIV64） were used as main raw materials blended with palm stearin （PS）. The blending compositions ranged from 30% to 70% of PDAGOLIV56/PS, PDAGOLIV62/PS and PDAGOLIV64/PS, respectively. The physicochemical properties of all binary blend systems were characterized for fatty acid composition （FAC）, slip melting point （SMP） and solid fat content （SFC）. The selected bakery shortening formulations were further characterised for polymorphic form of fat crystal and thermal behavior, using X-ray diffractometer （XRD） and differential scanning calorimetry （DSC）. Bakery shortening enriched with diacylglycerol that were produced from 40DS56 （40% PDAGOLIV56/60% PS）, 40DS62 （40% PDAGOL1V62/60% PS） and 40DS64 （40% PDAGOLIV64/60% PS） had 45%-50% unsaturated fatty acid and crystallized in β ＋ β polymorphs; thus they were suitable for shortening system. Based on product＇s baking performance, it could be found that all Madeira cakes prepared from bakery shortening enriched with diacylglycerol had higher specific cake volume as compared to commercial shortening （CS）. In customer acceptance test, Madeira cake made from 40DS56 shortening scored the highest rating for all sensory attributes, including overall customer acceptability. It had given an indication that 40DS56 shortening formulation was the most suitable fat blends to be used as bakery shortening.

Microstructural characteristics and paint-bake response of Al-Mg-Si-Cu alloy

The microstructural characteristics and paint-bake response of 6022 alloy with 0.3% Cu(mass fraction)were studied using optical microscope,scanning electron microscope(SEM),transmission electron microscope(TEM)and tensile tester.The results indicate that the phase constituents in the as-cast microstructure are Mg2Si,Si,Al5Cu2Mg8Si6,Al5FeSi,α-Al(MnCrFe)Si and CuAl2.During the following homogenization,CuAl2,Al5Cu2Mg8Si6 and Mg2Si phases are almost completely dissolved,and Al5FeSi transforms to α-Al(MnCrFe)Si particles.After rolling,the phase constituents in the alloy change less except the precipitation of Mg2Si particles,and the precipitation behavior of Mg2Si strongly depends on the thermomechanical conditions.Cu addition significantly increases the paint-bake response of 6022 alloy by facilitating the formation of β-" phase.Therefore,the tensile strength of 6022 alloy with 0.3% Cu is higher than that of 6022 alloy without Cu after paint-bake cycle.

Natural and modified food hydrocolloids as gluten replacement in baked foods:Functional benefits

Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of using wheat flour in baked foods is threatened by its high cost,especially in countries that depend on imported wheat for their bakery industry.Research has shown that hydrocolloids serve as gluten replacements in baked foods,in response to these challenges.Food hydrocolloids are a class of high-molecular weight polysaccharides and proteins,which serve as functional ingredients in the food industry that modify the foods’rheological and textural properties.They function as stabilizers,viscosity modifiers,gelling agents,water binders,fibres,and inhibitors of ice crystal in foods.Further,food hydrocolloids have also been reported to possess health-promoting properties,such as lowering of postprandial blood glucose and plasma cholesterol concentrations,colon cancer prevention,and modulation of intestinal transit and satiety.They are obtained from plants,animals or microorganisms,and can be used in their natural or modified forms.The aim of this paper is to review the functional benefits of natural and modified hydrocolloids as gluten replacements in baked foods,emphasizing their physicochemical,nutraceutical,and sensorial importance.The application effects of food hydrocolloids as gluten substitutes in gluten-free baked products’quality were discussed.Also,some practical approaches to improve the quality of gluten-free baked products,in response to an increasing consumers’demand and the rising cost of refined wheat flour were highlighted.

Sulphuric Acid Bake-Leach Process for the Treatment of Mixed Copper-Cobalt Oxide Ores

A sulphuric acid bake–leach method for the treatment of mixed copper-cobalt oxide minerals was investigated as an alternative to the reductive leaching method. Sulphuric acid bake-leach process of the mixed copper-cobalt oxide ore was carried out by mixing the sample with sulphuric acid followed by baking of the mixture in a muffle furnace. Baking tests were conducted at different conditions such as temperature, time, and varying amounts of acid. The reacted samples were then subjected to water leaching at room temperature to determine the leachability of copper and cobalt from the baked material. The dissolutions of copper and cobalt were dependent on acid concentration with cobalt showing more sensitivity to the amount of acid. Both copper and cobalt were extracted from the baked material within short leaching times and without the addition of reducing agents. The outcome of this work has shown that the sulphuric acid bake-leach process is a possible alternative to the reductive leaching method for copper-cobalt oxide ores.

Experimental Study of Flexural Behaviour of Reinforced Baked Clay Beams under Impact Loading

This paper presents behaviour of Reinforced Baked Clay (RBC) beams under drop weight impact loading. The beams were made of two different grades of baked clay with cube crushing strength of 20 MPa and 30 MPa, respectively. The RBC beams were subjected to repeated drop weight loading by a hammer of weight equal to that of the specimen being tested. The results showed that the impact resistance of the RBC beams was governed by the compressive strength of the baked clay. Failure of grade 20 beams occurred due to irregular cracks and the beams of grade 30 failed by opening of a single crack at mid span. It was observed that the beams of grade 30 had sustained about 1.5 times more number of impacts until steel in tension zone yielded and failed completely after necking.

Effect of Reinforcement on Deflection and Cracks in Baked Clay Beams Subjected to Impact Loading

Attempts are being made to utilize Reinforced Baked Clay (RBC) as a substitute of Reinforced Cement Concrete (RCC) for construction of low cost houses in plains of Pakistan. Since baked clay is considered to be more brittle as compared to concrete. Therefore, it is necessary to investigate how deflection and crack width of RBC beams subjected to impact loading are governed by amount of reinforcement. This paper presents the behaviour of RBC beams under drop weight impact loading. The beams were reinforced with two steel bars, one in compression zone and the other in tension zone. In group A beams, the diameter of steel bars was 12.7 mm, while the beams of group B were reinforced with steel bars of 15.8 mm diameter. The RBC beams were subjected to repeated impacts of a hammer of mass 21 kg falling from a height of 1000 mm. The results show that 1) three times reduction in deflection, and 2) 2.5 times decrease in crack width, were achieved in RBC beams by increasing the area of steel to 50%. In addition to this, all the RBC beams failed within nine blows of the hammer, irrespective of area of reinforcement.

Relation between Compressive Strength of Baked Clay Cubes and Cylinders

Reinforced Baked Clay (RBC) seems to be potential alternative of Reinforced Cement Concrete (RCC) for construction of low cost houses. In order to utilize RBC as a construction material for buildings, it is necessary to understand compression behaviour of baked clay. In this paper, relation between cube crushing strength and cylinder strength of baked clay is presented. For this purpose, clay beams were cast in a mould and compacted at a pressure of 6 MPa. The clay beams were dried and fired in a kiln at a temperature of 900?C. Cubes of 150 mm size were sawed from a baked clay beam. Cylinders of 150 mm diameter and 300 mm height were cut, from another baked clay beam, using core cutter machine. Both the cubes and cylinders were tested for compressive strength in Universal Testing Machine. The results showed that the cube crushing strength of baked clay was 25 MPa and the ratio of the compressive strength of the cylinders and the cubes was found to be 0.6. Suggestions for improvement of compressive strength of baked clay cylinders are also discussed.

Effect of Reinforcement on Deflection and Cracks in Baked Clay Beams

For low cost houses in Pakistan, Reinforced Baked Clay (RBC) is considered to be a potential construction material as a substitute of Reinforced Cement Concrete (RCC). Deflection and cracks are important parameters for design of beams in a building. However, for RBC beams it is still unknown that how the deflection and crack width could be controlled by increasing ratio of reinforcement. This study investigates the effect of ratio of reinforcement on deflection and cracking behaviour of baked clay beams. The results show that by increasing area of reinforcement by 50% in baked clay beams: 1) deflection was decreased to 2.5 times, and 2) crack width was reduced to three times.