Browsing by Author "Oelofse, A."

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    Endemic goitre in a rural community of KwaZulu-Natal
    (Health & Medical Publishing Group, 1997) Benade, J. G.; Oelofse, A.; Van Stuijvenberg, M. E.; Jooste, P. L.; Weight, M. J.; Benade, A. J. S.
    Objective. To quantify the prevalence of goitre and iodine deficiency. Setting. Ndunakazi, a rural community of approximately 8 000 people in KwaZulu-Natal. Design. A cross-sectional community-based survey and a school-based survey. Participants. The 127 mothers and 114 children aged 6 -11 years, selected during the cross-sectional survey, and 304 children aged 6 -14 years, from the school-based survey. Methods. Urinary iodine levels and thyroid size were determined and categorised according to guidelines proposed jointly by the WHO, UNICEF and the ICCIDD. Z-score anthropometric indicators were calculated, and mid-year exam marks of goitrous and non-goitrous pupils for Zulu and mathematics were compared. Results. In school-aged children, both surveys demonstrated a goitre prevalence in the 20 - 29.9% range and a median urinary iodine level in the 2 - 4.9 ug/dl range, indicating iodine deficiency of moderate severity. Goitrous subjects scored consistently worse in their Zulu exam papers than those without goitre. Stunting was not more prevalent than in the rest of KwaZulu-Natal. Iodised salt was not available in any of the three community shops. Conclusion. This level of iodine deficiency in children can adversely affect their neuropsycho-intellectual development. Factors contributing to deficient iodine intake in Ndunakazi are present in many rural areas, and South Africa cannot afford to be overly confident about the apparent absence of iodine deficiency as a public health problem.
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    Significance of Brettanomyces and Dekkera during winemaking : a synoptic review
    (SASEV, 2008) Oelofse, A.; Pretorius, I. S.; Du Toit, M.
    Wine comprises a complex microbial ecology of opportunistic microorganisms, some of which could potentially induce spoilage and result in consequent economic losses under uncontrolled conditions. Yeasts of the genus Brettanomyces, or its teleomorph Dekkera, have been indicated to affect the chemical composition of the must and wine by producing various metabolites that are detrimental to the organoleptic properties of the final product. These yeasts can persist throughout the harsh winemaking process and have in recent years become a major oenological concern worldwide. This literature review summarises the main research focus areas on yeasts of the genera Brettanomyces and Dekkera in wine. Specific attention is given to the spoilage compounds produced, the methods of detection and isolation from the winemaking environment and the factors for controlling and managing Brettanomyces spoilage.