Along with the appearance of endoscopic cholecystectomy, the standards for the postoperative course of cholecystectomy have been drastically redefined, although similar results have been published in the pastas a result of more traditional surgical techniques. It seems that short hospital stay and fast return to work are more dependent on the protocol for management of the postoperative period rather titan the surgical technique. The true tecbnique of mini-cholecystectomy requires a complete redefinition of tbe operative technique and produces similar aesthetic and functional results as those of tbe endoscopic technique. For severa( years the author used small laparotomiesf or selected cholecystectomy cases, maintaining the traditional technical maneuvers for the extirpation ofthe gallbladder. Tbis experience evolved into drastic changes to the tecnique of cholecystectomy, a quite differ...

With the objective to find differences racial, the curve of variation of pH of the meat in 50 bulls Holstein (Bos taurus) and 50 bulls Nelore (Bos indicus) was determined, with ages between 12-24 months The pH measurements was taken in the Longissimus dorsi muscle after 1, 2, 3, 4, 5, 6, 8, 10, 12, 15, 18, 24 hours post mortem. Data was submitted to regression analysis. The pH values were expressed through a cubic regression equation,(in Holstein cattle w = 7.107273 – 0.314504x + 0.019409x2 – 0.000374x3 with R2 = 0.814 and in Nelore was w = 7.005286 – 0.309965x + 0.019198x2 – 0.00378x3 with R2 = 0.767). those of the Holstein race were slightly greater to those of the Nelore race, presenting racial differences (p< 00.5), however in both races they follow similar tendency during the first 24 h post mortem and reach an suitable degree of acidity to inhibit the microbial growth an...

Con el objetivo de encontrar diferencias raciales, se determinó la curva de variación del pH de la carne en 50 toros Holstein (Bos taurus) y 50 toros Nelore (Bos indicus), con edades que fluctuaban entre 12 a 24 meses. El pH se midió en el músculo Longissimus dorsi después de 1, 2, 3, 4, 5, 6, 8, 10, 12, 15, 18, 24 horas del sacrificio. Los valores de pH obtenidos definieron una ecuación de regresión tipo cúbica (en bovinos Holstein fue w = 7.107273 – 0.314504x + 0.019409x2 – 0.000374x3 con R2 = 0.814 y en Nelore fue w = 7.005286 – 0.309965x + 0.019198x2 – 0.00378x3 con R2 = 0.767). Los valores de pH en la carne mostraron un rápido descenso durante las 12 primeras horas. Los valores de pH de la raza Holstein fueron ligeramente mayores a los del Nelore (p<0.05), aunque en ambas razas siguen similar tendencia durante las primeras 24 horas post mortem y alcanzan un grado...

The aim of this study was to determine the presence of Campylobacter spp in meat and cecum of broilers sold in three illegal abattoirs in Lima, Peru. For this purpose, 90 broilers were selected, collecting 60 samples of body carcasses by the rinse method and 30 samples of cecum. The samples were cultured in mCCDA agar at 42 °C for 48 h under microaerophilic atmosphere, and biochemical tests were used to identify thermotolerant Campylobacter species. The results showed that 16.7% of carcasses were positive, where 60% were C. jejuni and 40% C. coli. In cecum samples, 26.7% were positive to Campylobacter spp, where 72.7% were C. jejuni and 27.2% C. coli.

The aim of this study was to determine the presence of Campylobacter spp in meat and cecum of broilers sold in three illegal abattoirs in Lima, Peru. For this purpose, 90 broilers were selected, collecting 60 samples of body carcasses by the rinse method and 30 samples of cecum. The samples were cultured in mCCDA agar at 42 °C for 48 h under microaerophilic atmosphere, and biochemical tests were used to identify thermotolerant Campylobacter species. The results showed that 16.7% of carcasses were positive, where 60% were C. jejuni and 40% C. coli. In cecum samples, 26.7% were positive to Campylobacter spp, where 72.7% were C. jejuni and 27.2% C. coli.

Along with the appearance of endoscopic cholecystectomy, the standards for the postoperative course of cholecystectomy have been drastically redefined, although similar results have been published in the pastas a result of more traditional surgical techniques. It seems that short hospital stay and fast return to work are more dependent on the protocol for management of the postoperative period rather titan the surgical technique. The true tecbnique of mini-cholecystectomy requires a complete redefinition of tbe operative technique and produces similar aesthetic and functional results as those of tbe endoscopic technique. For severa( years the author used small laparotomiesf or selected cholecystectomy cases, maintaining the traditional technical maneuvers for the extirpation ofthe gallbladder. Tbis experience evolved into drastic changes to the tecnique of cholecystectomy, a quite differ...

The purpose of this study was to evaluate the degree of faecal contamination in three vegetables of major raw consumption that are sold in four large wholesale markets in Lima, Peru. A total of 180 samples, 15 lettuce (Lactuca sativa), 15 cabbage (Brassica oleracea) and 15 spinach (Spinacea oleracea) from La Parada, Ramón Castilla, Ceres and Caquetá markets were collected within a year. Samples were processed using the Most Probable Number method for faecal coliform and E. coli Type I (Typical) detection and count, plus the Absence/Presence test for Salmonella. In the study, 18.9% of all vegetables and 22.2% of vegetables from La Parada market had faecal coliform levels higher than those established by the International Commission on Microbiological Specifications for Foods (ICMSF). In addition, 2.2% vegetables from Caquetá market had high levels of E. coli Type I (Typical), where spi...

The aim of this study was to determine the presence of Salmonella spp in broilers from 17 illegal abattoirs in Lima, Peru. Samples were collected from the body surface of carcasses (using the rinsing method) and cloacal swabs in 170 broilers. The isolation and identification of Salmonella spp was done through conventional laboratory methods. Results showed 23.5% of body surface samples and 32.4% of the cloacal swabs were positive to Salmonella spp, without differences between abattoirs where evisceration was or was not carried out. The degree of concordance of the results for both sampling methods was not significant (k = 0.074, k = 0.146), indicating the both types of samples have to be taken to determine possible contaminations of the carcasses by Salmonella spp.

Hot and cold smoked, dry and wet cured, wet-cured and smoked, and dry-cure and smoked techniques for sanitation and detoxification of alpaca meat naturally infected with macrocysts of Sarcocystis aucheniae were evaluated. Eighteen puppies of 4-6 months of age were fed with the infected and treated alpaca meat (100 macrocysts per puppy). Lysates of macrocysts from treated meats were prepared and inoculated into 18 rabbits (100 μ/kg of body weight, subcutaneously). Furthermore, lysates were boiled (100º C for 10 min) and inoculated into 8 rabbits. Only dogs of the positive control group and the wet cured group eliminated sporocysts after 15 days of ingestion. None of the treatments were able to detoxify alpaca meat infected and rabbits died within 12-27 h post- inoculation of lysates. The heat treatment denatured macrocysts lysates protein and none of the rabbits die after inoculation.

The purpose of this study was to evaluate the degree of faecal contamination in three vegetables of major raw consumption that are sold in four large wholesale markets in Lima, Peru. A total of 180 samples, 15 lettuce (Lactuca sativa), 15 cabbage (Brassica oleracea) and 15 spinach (Spinacea oleracea) from La Parada, Ramón Castilla, Ceres and Caquetá markets were collected within a year. Samples were processed using the Most Probable Number method for faecal coliform and E. coli Type I (Typical) detection and count, plus the Absence/Presence test for Salmonella. In the study, 18.9% of all vegetables and 22.2% of vegetables from La Parada market had faecal coliform levels higher than those established by the International Commission on Microbiological Specifications for Foods (ICMSF). In addition, 2.2% vegetables from Caquetá market had high levels of E. coli Type I (Typical), where spi...

The aim of this study was to determine the presence of Salmonella spp in broilers from 17 illegal abattoirs in Lima, Peru. Samples were collected from the body surface of carcasses (using the rinsing method) and cloacal swabs in 170 broilers. The isolation and identification of Salmonella spp was done through conventional laboratory methods. Results showed 23.5% of body surface samples and 32.4% of the cloacal swabs were positive to Salmonella spp, without differences between abattoirs where evisceration was or was not carried out. The degree of concordance of the results for both sampling methods was not significant (k = 0.074, k = 0.146), indicating the both types of samples have to be taken to determine possible contaminations of the carcasses by Salmonella spp.

Se evaluó la capacidad de sanear y eliminar la toxicidad de la carne de alpaca (Vicugna pacos) naturalmente infectada con macroquistes de Sarcocystis aucheniae a través de ahumado en caliente, ahumado en frío, curado húmedo, curado seco, curado húmedo y ahumado, y curado seco y ahumado. Se utilizaron 18 perros de 4-6 meses de edad que consumieron carne (100 macroquistes por animal) previamente tratada con uno de los métodos bajo evaluación. Se prepararon lisados a partir de macroquistes provenientes de carnes tratadas y se inocularon en 18 conejos (100 ìg/kg de peso vivo en forma subcutánea). Asimismo, lisados de macroquistes se sometieron a tratamiento térmico de ebullición (100º C por 10 min) y se inocularon en 8 conejos. Solamente los perros del grupo control y del tratamiento de curado húmedo eliminaron esporoquistes el día 15 post-ingestión. Ninguno de los métodos ev...

Procedures were evaluated for the rapid and efficient purification of oocysts and esporocysts of Sarcocystis aucheniae (Sa) from the small intestine of experimentally infected dogs with 400 Sa macrocysts obtained from meat of naturally infected alpacas. The mucosa of the small intestine was removed. Samples were washed by centrifugation with PBS, homogenized and centrifuged. Large quantities of oocysts attached to the intestinal microvilli were obtained. In the first procedure, an ezimatic treatment with 5% tripsin was used resulting in 50% oocyst separation. In the second procedure samples were treated with 2.6% sodium hypoclorite solution achieving 80% separation. In the third procedure, samples were centrifuged with a discontinuous density gradient of potassium bromide rendering 99% oocyst separation. The later procedure allowed obtaining relevant quantities of purified Sa oocysts and...

Physical and chemical methods of home use techniques for sanitation and detoxification of alpaca meat infected with macrocysts of Sarcocystis aucheniae were evaluated. The physical treatments were boiling and baking at 80 °C for 5 minutes and freezing for 10, 15 and 20 days; and the chemical treatments were salting for 15 and 30 days, and marinated for 24 hours. Dogs were fed with bouts of treated alpaca meat containing 180-200 macrocysts and the presence of oocysts were analyzed in faeces for 18 days. Besides, macrocysts lisates were injected to rabbits to evaluate the detoxifying effect of treatments on the protein content of the macrocysts. Only the physical treatments proved to be effective in sanitizing alpaca infected meat, whereas the toxin biological activity could not be altered.

The cryoprotectant effect of two hypertonic extenders (trehalose and lactose) on the post-thawing characteristics of ram semen (n=4) was evaluated. The extender composition included Tris 27.1 g/l, Citric acid 14.0 g/l, Fructose 10.0 g/l, Glycine 10.0 g/l, egg yolk 10.0% (v/v) and Glycerol 6.5% (v/v). Semen was collected in an artificial vagina. Seminal characteristics were: volume: 1.1 ± 0.1 ml, sperm concentration: 3.50 ± 0.1 x 109/ml, individual motility: 87.0 ± 2.4%, wave motility (scale 0-5): 4.4 ± 0.2, live sperms: 90.2 ± 3.8%, and abnormal sperms: 1.8 ± 0.7%. Semen was frozen in 0.5 ml straws and stored in liquid nitrogen. Straws were thawed after 3 months. Results of post-thawing evaluation were: individual motility: 40.3 ± 5.9 and 30.0 ± 5.0%, and live sperms: 34.4 ± 6.6 and 24.3 ± 5.0% for the Trehalose and Lactose extenders respectively. Results showed a better ram se...

The cryoprotectant effect of two hypertonic extenders (trehalose and lactose) on the post-thawing characteristics of ram semen (n=4) was evaluated. The extender composition included Tris 27.1 g/l, Citric acid 14.0 g/l, Fructose 10.0 g/l, Glycine 10.0 g/l, egg yolk 10.0% (v/v) and Glycerol 6.5% (v/v). Semen was collected in an artificial vagina. Seminal characteristics were: volume: 1.1 ± 0.1 ml, sperm concentration: 3.50 ± 0.1 x 109/ml, individual motility: 87.0 ± 2.4%, wave motility (scale 0-5): 4.4 ± 0.2, live sperms: 90.2 ± 3.8%, and abnormal sperms: 1.8 ± 0.7%. Semen was frozen in 0.5 ml straws and stored in liquid nitrogen. Straws were thawed after 3 months. Results of post-thawing evaluation were: individual motility: 40.3 ± 5.9 and 30.0 ± 5.0%, and live sperms: 34.4 ± 6.6 and 24.3 ± 5.0% for the Trehalose and Lactose extenders respectively. Results showed a better ram se...

Procedures were evaluated for the rapid and efficient purification of oocysts and esporocysts of Sarcocystis aucheniae (Sa) from the small intestine of experimentally infected dogs with 400 Sa macrocysts obtained from meat of naturally infected alpacas. The mucosa of the small intestine was removed. Samples were washed by centrifugation with PBS, homogenized and centrifuged. Large quantities of oocysts attached to the intestinal microvilli were obtained. In the first procedure, an ezimatic treatment with 5% tripsin was used resulting in 50% oocyst separation. In the second procedure samples were treated with 2.6% sodium hypoclorite solution achieving 80% separation. In the third procedure, samples were centrifuged with a discontinuous density gradient of potassium bromide rendering 99% oocyst separation. The later procedure allowed obtaining relevant quantities of purified Sa oocysts and...

Physical and chemical methods of home use techniques for sanitation and detoxification of alpaca meat infected with macrocysts of Sarcocystis aucheniae were evaluated. The physical treatments were boiling and baking at 80 °C for 5 minutes and freezing for 10, 15 and 20 days; and the chemical treatments were salting for 15 and 30 days, and marinated for 24 hours. Dogs were fed with bouts of treated alpaca meat containing 180-200 macrocysts and the presence of oocysts were analyzed in faeces for 18 days. Besides, macrocysts lisates were injected to rabbits to evaluate the detoxifying effect of treatments on the protein content of the macrocysts. Only the physical treatments proved to be effective in sanitizing alpaca infected meat, whereas the toxin biological activity could not be altered.

El perico o dorado Coryphaena hippurus es un pez pelágico migratorio de amplia distribución mundial. Su distribución y abundancia en el mar peruano está asociada a la penetración de las Aguas Subtropicales Superficiales (ASS). En el presente trabajo, se reporta un juvenil de C. hippurus (Linnaeus, 1758) capturado a 34 millas frente a Punta de Bombón (17°32´49,6”S y 72°17´23,38”O) Islay – Arequipa, el 8 de febrero del 2017. Se tomaron parámetros merísticos y morfométricos que confirmaron su identificación. El hallazgo de este espécimen, constituye una evidencia de la presencia de zonas de desove y cría en el Pacífico Sur Oriental, probablemente favorecidas por las condiciones de El Niño costero 2017.

Electrical stimulation is a technique that may reduce the lenght of maturity, rigor mortis and acidity of meat, as well as improving sensory characteristics. The objetive of the study was to show that the electrical stimulation has a significant effect on the quality of alpaca meat such as tenderness, juiceness, flavor, odor and sanitary condition. Twelve female alpacas from 4 to 5 year old and 50-60 kg of body weight were used. They were slaughtered and electrically stimulated 60 minutes later using electrodes on muscular tissue. All half carcasses were stimulated with 500 v per 60 s (T1), 500 v per 30 s (T2), 600 v per 60 s (T3), and 600 v per 30 s (T4). All other half carcasses were kept without electrically stimulation. The results indicated that the electrical stimulation had a significant effect (p=0.00) on the pH alpaca meat reducing microbial growth 24 h after stimulation (p=0.00...