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- Antimicrobial resistance surveillance in Europe 2016: annual report of the European Antimicrobial Resistance Surveillance Network (EARS-Net)Publication . EARS-Net Management Team & National representativesThe results presented in this report are based on antimicrobial resistance data from invasive isolates reported to EARS-Net by 30 European Union (EU) and European Economic Area (EEA) countries in 2017 (data referring to 2016), and on trend analyses of data reported by the participating countries for the period 2013 to 2016. As in previous years, the antimicrobial resistance situation in Europe displays wide variations depending on the bacterial species, antimicrobial group and geographical region. For several bacterial species–antimicrobial group combinations, a north-to-south and a west-to-east gradient is evident in Europe. In general, lower resistance percentages were reported by countries in the north while higher percentages were reported in the south and east of Europe. These differences are most likely related to variations in antimicrobial use, infection prevention and control practices, and dissimilarities in diagnostic and healthcare utilisation patterns in the countries.
- Multivariate characterization of salt and fat content, and the fatty acid profile of pastry and bakery productsPublication . Albuquerque, T.G.; Santos, J.; Silva, M.A.; Oliveira, M.B.P.P.; Costa, H.S.Bakery and pastry products are highly appreciated worldwide. Due to consumer demand, a wide diversity of this type of food is available all over the world. The aim of this study was to evaluate the content of salt, fat and fatty acids in the composition of 91 bakery and pastry products commercialised in Portugal. Moreover, a detailed comparison between commercial and supermarket brands of similar foods, as well as between foods with or without gluten was performed. The obtained results allowed us to conclude that most of the analysed foods have a high percentage of saturated fatty acids. Also, considerable amounts of salt were determined, while the trans fatty acid content in the analysed foods was in general low (<0.5%). Moreover, differences in the salt content higher than 6-fold between brands of the same type of foodstuff were observed, which should be considered at the moment of choice. This fact proves that it is possible to produce similar foods which are healthier with better nutritional quality. Since this type of food is highly appreciated by people of all ages, but mostly by children and young people, it is of utmost importance to implement strategies and establish goals, to improve their nutritional quality.