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Vaxcyte Announces Positive Results For Pneumococcal Vaccine

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Vaxcyte is a company developing vaccines to combat bacterial diseases. Its pipeline includes conjugate and protein vaccines for preventing and treating infectious diseases.

Image credits: Vaxcyte

Vaxcyte, Inc has announced positive topline results from its Phase 1/2 study of VAX-31, a 31-valent pneumococcal conjugate vaccine (PCV) candidate. The study, which involved 1,015 adults aged 50 and older, found that VAX-31 was well tolerated and elicited strong opsonophagocytic activity (OPA) immune responses for all 31 serotypes evaluated. Notably, VAX-31 met or exceeded regulatory immunogenicity standards for all 31 serotypes at middle and high doses, showing significant improvements over Prevnar 20 (PCV20) for several serotypes.

“We are exceptionally proud to share these results, which we believe validate VAX-31’s potential as a best-in-class pneumococcal vaccine capable of raising the bar for immunogenicity standards,” said Jim Wassil, Executive Vice President and Chief Operating Officer of Vaxcyte. “The public health community continues to highlight the need for broader-protection vaccines to prevent IPD, which is associated with high case-fatality rates, antibiotic resistance and meningitis. To address this need, VAX-31 was designed to increase coverage to more than 95% of IPD circulating in adults 50 and older in the United States, with the potential to provide significantly greater coverage relative to today’s standard-of-care adult PCVs.”1

Main Takeaways

  1. Vaxcyte’s VAX-31 vaccine showed strong immune responses and was well tolerated in a Phase 1/2 study of 1,015 adults aged 50 and older.
  2. VAX-31 met or exceeded immunogenicity standards for all 31 serotypes and demonstrated superior responses compared to Prevnar 20 for several serotypes.
  3. Vaxcyte plans to advance VAX-31 to a Phase 3 trial by mid-2025 and initiate a Phase 2 infant study to offer broader protection against pneumococcal disease.

The randomized, observer-blind, dose-finding study compared three dosage levels of VAX-31 to PCV20, assessing its safety, tolerability, and immunogenicity over six months. Results showed that VAX-31 at the high and middle doses met non-inferiority criteria for all 20 common serotypes with PCV20, and demonstrated statistically superior immune responses for several serotypes. The vaccine also met superiority criteria for 11 additional serotypes unique to VAX-31.

Back in February, Vaxcyte completed enrollment for the Phase 1/2 trial of VAX-31, a 31-valent PCV designed to prevent invasive pneumococcal disease (IPD). The randomized, observer-blind, dose-finding study, which involves 1,015 participants, is evaluating three dosage levels of VAX-31 compared to PCV20.

Streptococcus pneumoniae causes PD, leads to severe infections such as meningitis, bacteremia, and pneumonia. It results in around 150,000 hospitalizations annually in the US The World Health Organization and the CDC classify Streptococcus pneumoniae as a top antibiotic-resistant threat. It is a leading cause of vaccine-preventable deaths in children under five and causes over 50% of bacterial meningitis cases in the US The emergence of antibiotic-resistant strains highlights the urgent need for a more effective vaccine.

Looking ahead, Vaxcyte plans to advance VAX-31 into a Phase 3 program, with a pivotal non-inferiority study set to begin by mid-2025. Additionally, a Phase 2 study of VAX-31 in infants is planned for early 2025. VAX-31 aims to provide broader protection against pneumococcal disease, potentially covering more than 95% of invasive pneumococcal disease (IPD) strains in adults. As a novel 31-valent PCV, it represents a significant advancement in pneumococcal vaccination, seeking to enhance coverage and efficacy beyond current standard vaccines.

Reference

  1. Vaxcyte Reports Positive Topline Data from Phase 1/2 Study of VAX-31, its 31-Valent Pneumococcal Conjugate Vaccine Candidate, in Adults Aged 50 and Older. GlobalNewswire. September 3, 2024. Accessed September 4, 2024. https://www.globenewswire.com/news-release/2024/09/03/2939548/0/en/Vaxcyte-Reports-Positive-Topline-Data-from-Phase-1-2-Study-of-VAX-31-its-31-Valent-Pneumococcal-Conjugate-Vaccine-Candidate-in-Adults-Aged-50-and-Older.html
  2. Inc V. Vaxcyte completes enrollment of phase 1/2 study evaluating vax-31 for the prevention of invasive pneumococcal disease (Ipd) in adults aged 50 and older. GlobeNewswire News Room. January 29, 2024. Accessed September 4, 2024. https://www.globenewswire.com/en/news-release/2024/01/29/2818922/0/en/Vaxcyte-Completes-Enrollment-of-Phase-1-2-Study-Evaluating-VAX-31-for-the-Prevention-of-Invasive-Pneumococcal-Disease-IPD-in-Adults-Aged-50-and-Older.html



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Pistachio Pudding Cookies | The Recipe Critic

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Pistachio Pudding Cookies are super soft, chewy, and irresistible! They’re easy to make, and adding pistachio pudding mix gives this cookie recipe wonderful flavor and the perfect tender texture!

Overhead shot of baked pistachio pudding cookies.

Reasons You’ll Love This Recipe

  • Incredible flavor: If you love the subtle nutty flavor of pistachios in ice cream, dessert salad, and breads, you’re going to go crazy for these cookies!
  • Wonderful texture: The best part of this cookie recipe is the soft, tender crumb with chunks of white chocolate and pistachios. One bite, and you’ll be hooked!
  • Great for holidays: Because of their festive green color, these cookies are perfect for Christmas and St. Patrick’s Day. But they are good anytime you’re craving something sweet!

Ingredients You’ll Need

This pistachio pudding cookie recipe is made with classic baking ingredients. Just be sure to grab a box of instant pistachio pudding mix at the store. Check out the recipe card at the bottom of the post for exact measurements.

  • Butter: Use salted butter to add richness.
  • Granulated Sugar: Makes these perfectly sweet!
  • Brown Sugar: provides sweet caramel-like flavor and moisture.
  • Pudding Mix: One package of instant pistachio pudding flavors these cookies and makes them deliciously soft. Be sure to disregard any instructions on the box—this is just an add-in to the cookie dough.
  • Eggs: Binds the ingredients and provides structure to the cookies.
  • Vanilla Extract: Provides a subtle warm sweetness.
  • Almond Extract: Enhances the nutty pistachio flavor.
  • Baking Soda: Helps the cookies rise.
  • Flour: For light tenderness, use all-purpose flour.
  • White Chocolate: You can mix in chopped white chocolate or white chocolate chips.
  • Pistachios: Chopped pistachios for a nutty crunch that further enhances the pistachio flavor.
  • Green Food Coloring: To make your fun holiday parties more green, you can add a small amount of green food coloring.
Overhead shot of labeled ingredients.

How to Make Pistachio Pudding Cookies

These pistachio cookies could not be easier to prepare. They come together in just about 15 minutes, and there is no need to chill the dough!

  1. Beat Butter and Sugar: Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside. In a large mixing bowl, beat the butter and sugars together until fluffy, about 3-4 minutes.
  2. Beat in Pudding Mix: Add the pudding mix and beat until combined.
  3. Wet Ingredients: Add the eggs, vanilla, and almond extract and beat until combined. Scrape down the sides and bottom of the bowl.
  4. Add Dry Ingredients: Add the flour and baking soda and mix until combined. If desired, add a very small amount of green food coloring to make the cookies a brighter shade.
  5. Fold in Chocolate and Nuts: Stir in the chocolate chips and chopped pistachios by hand.
  6. Bake: Scoop the dough using a smaller scoop (about 1 ½ tablespoons) and place on the prepared cookie sheet. Bake for 8-12 minutes.

Tips for Perfect Pudding Cookies

These pistachio pudding cookies are hassle-free and a hit with anyone who tries them. For best results, follow these simple tips!

  • Chill: For a thicker cookie, chill your dough for 30 minutes to an hour. Cook time will be a couple of minutes longer with chilled dough.
  • Cook time: Do not overbake! These cookies are meant to be soft and chewy, so follow the recipe time and check them often the first time you make them since all ovens are slightly different. They should be just barely set on the outside and slightly matte on top. They might look a little underdone, but they will continue to cook as they sit on the baking sheet after you remove them from the oven.
  • Cool: After pulling the cookies out of the oven, let them cool on the baking sheet for 2 minutes. Then, carefully transfer them to a cooling rack to allow them to finish cooling completely.
  • Roll: If you aren’t using a cookie scoop, I recommend rolling the dough balls before placing them on the baking sheet. This will help the cookies be more uniform and bake evenly.

close up overhead shot of baked pistachio pudding cookies.

Storing Leftover Pistachio Pudding Cookies

These pudding cookies store great and stay soft for days! You can even freeze the dough for later!

  • Baked Cookies: Store baked cookies in an airtight container on the counter for up to 5-7 days, or freeze them for up to 3 months. I recommend freezing them in a single layer on a parchment-lined baking sheet before transferring the frozen cookies to a freezer bag.
  • To Refrigerate Cookie Dough: If you know you will be baking these cookies within the next few days, then you can just refrigerate the dough. Store it in an airtight container, and it will last up to 5 in the refrigerator. Allow the dough to sit on the counter for an hour or so to soften a bit before scooping.
  • To Freeze Cookie Dough: If you are not quite ready to bake your cookie dough, then place it in an airtight container and freeze for up to 3 months in the freezer. To save time, roll the dough into balls, then place them on a baking sheet lined with parchment paper. Freeze for about an hour, then layer the cookie dough balls in an airtight container with parchment paper between each layer.

Side shot of stacked pistachio pudding cookies on a wood cutting board.

More Ways to Use Instant Pudding Mix

Instant pudding mix is a versatile ingredient that not only makes the softest cookies but is also great for flavoring a variety of delicious desserts. Here are some of my favorite recipes using instant pudding mix. Which one will you try next?

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  • Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside. In a large mixing bowl, beat the butter and sugars until fluffy, about 3-4 minutes.

  • Add the pudding mix and beat until combined.

  • Add the eggs, vanilla, and almond extract and beat until combined. Scrape down the sides and bottom of the bowl.

  • Add the flour and baking soda and mix until combined. If desired, add a very small amount of green food coloring to make the cookies a brighter shade.

  • Stir in the chocolate chips and chopped pistachios by hand.

  • Scoop the dough using a smaller scoop (about 1 ½ tablespoons) and place on the prepared cookie sheet. Bake for 8-12 minutes.

Calories: 208kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 30mgSodium: 180mgPotassium: 77mgFiber: 1gSugar: 18gVitamin A: 210IUVitamin C: 0.2mgCalcium: 30mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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New Data on Bemnifosbuvir’s Progress in COVID-19 and HCV Trials

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Atea Pharmaceuticals, Inc. announced the publication of additional data on bemnifosbuvir, a drug in development for treating COVID-19 and hepatitis C virus (HCV). It is an oral nucleotide RNA-dependent RNA polymerase (RdRp) inhibitor, currently in Phase 3 trials for COVID-19 and Phase 2 trials in combination with ruzasvir, an oral NS5A inhibitor, for HCV.1

In March 2024, Atea Pharmaceuticals completed patient enrollment for the global phase 3 SUNRISE-3 trial evaluating bemnifosbuvir for COVID-19. The announcement highlighted the need for effective treatments for high-risk COVID-19 patients and provided an update on the trial’s progress and regulatory status.2

  1. Bemnifosbuvir is its phase 3 trials for COVID-19 and phase 2 trials for HCV, with enrollment for the phase 3 SUNRISE-3 trial now complete and results expected in the latter half of 2024.
  2. The SUNRISE-3 trial, involving over 2,200 high-risk COVID-19 patients, will assess bemnifosbuvir’s effectiveness compared to standard treatments and includes both supportive care and combination therapy groups.
  3. Bemnifosbuvir is a nucleotide RNA-dependent RNA polymerase inhibitor showing efficacy against various COVID-19 variants and greater potency in HCV treatment than sofosbuvir, with FDA Fast Track designation for COVID-19.

Study Details

JP Sommadossi, PhD founder, CEO, and chairman at Atea Pharmaceuticals discussed their two late-stage clinical programs: a direct-acting antiviral for COVID-19 and a combination therapy for Hepatitis C.

The SUNRISE-3 trial included more than 2,200 high-risk patients. Its goal was to evaluate the effect of bemnifosbuvir on patient outcomes using a range of primary and secondary endpoints. The completion of enrollment for the SUNRISE-3 trial was a key milestone in evaluating bemnifosbuvir’s potential as a treatment for high-risk COVID-19 patients.3

“For COVID-19, we have already reported clinical efficacy with good safety and tolerability,” according to Sommadossi. “The study, involved 230 patients and demonstrated a reduction in hospitalization rates of over 70%. For patients over 40 years old, this reduction was as high as 80% or more.”

The trial randomized patients to receive either bemnifosbuvir or a placebo to assess the drug’s effectiveness relative to standard treatment. Bemnifosbuvir was given according to the trial protocol, and the study encompassed supportive care and combination therapy groups.3

“Regarding hepatitis C, the situation is more straightforward. The primary endpoint here is what we call a cure, or a sustained viral response 12 weeks after the treatment duration. We’ve demonstrated up to 90% efficacy with good safety and tolerability. It’s important to note that the only two failures in the study were due to non-adherence by patients,” satted Sommadossi.

About Bemnifosbuvir

Bemnifosbuvir targets the SARS-CoV-2 RNA polymerase, showing efficacy against various COVID-19 variants, and has received Fast Track designation from the US FDA for COVID-19 treatment. In HCV treatment, bemnifosbuvir demonstrates significantly greater potency than sofosbuvir and maintains activity against resistance-associated strains.1

According to Bruno Canard, AFMB, principal investigator in an academic lab in Marseille where the focus is on viral enzymes and their interaction with antiviral drugs, the drug’s mechanism, targeting key viral enzymes, “Bemnifosbuvir disrupts viral replication by binding to the polymerase enzyme, which is crucial for multiplying viral genomes. It has a notable feature of targeting two different sites on the same enzyme, which enhances its efficacy and helps in preventing the development of resistant viral strains.”

“Our goal is to determine how broadly this molecule can be applied to various viruses and how we can enhance its potency through additional chemical modifications and a deeper understanding of its mechanisms,” states Canard.

According to Atea and Sommadossi, the next step for the COVID-19 drug is to file a New Drug Application (NDA) in the United States. Given that the study was global, involving patients from various continents including Europe, South America, and Japan, the company will also seek regulatory approvals in these regions. For hepatitis C, the company is preparing for phase three studies. They plan to have an end-of-phase-two meeting with the FDA, EMA, and other regulatory agencies to finalize the phase three clinical program, with hopes to initiate it in early 2025.

References

  1. Atea Pharmaceuticals Announces Publication of Additional Data Further Highlighting Bemnifosbuvir’s Metabolic Activation Pathway. News Release. August 28, 2024. Accessed August 28, 2024. https://ir.ateapharma.com/news-releases/news-release-details/atea-pharmaceuticals-announces-publication-additional-data
  2. Atea Pharmaceuticals Completes Patient Enrollment in Global Phase 3 SUNRISE-3 Trial Evaluating Oral Antiviral Bemnifosbuvir for COVID-19 in High-Risk Patients. News Release. Published March 27, 2024. Accessed August 28, 2024. https://ir.ateapharma.com/news-releases/news-release-details/atea-pharmaceuticals-completes-patient-enrollment-global-phase-3
  3. The activation cascade of the broad-spectrum antiviral bemnifosbuvir characterized at atomic resolution. PLOS BIO. August 27, 2024. Accessed August 28, 2024. https://journals.plos.org/plosbiology/article?id=10.1371/journal.pbio.3002743



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Veggie-Packed White Bean Minestrone – Minimalist Baker Recipes

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Bowls of veggie white bean minestrone topped with vegan parmesan cheese and parsley and served with toasted bread

Fall is near, but summer veggies are still here. Enter: A cozy soup with a mix of fall and summer produce! This easy, flavorful, 1-pot minestrone is LOADED with veggies and white beans for a fiber- and nutrient-packed dish. 

It’s light yet satisfying, comes together with simple ingredients and methods, and is perfect for the seasonal transition. Grab your bread because soup is on!

Green beans, onion, fennel, carrot, zucchini, white beans, crushed tomatoes, garlic, water, olive oil, potatoes, salt, red pepper flakes, and dried basil

We’ve shared a minestrone recipe before and this one is similar…but with a twist: potatoes instead of pasta! If you’re questioning whether we just broke some unwritten international food-naming rules by taking out the pasta, rest assured we did not.

Part of the beauty of minestrone is that it doesn’t really have rules, and the ingredients have traditionally been based on season and region. For example, in rice-growing regions of Northern Italy, rice was commonly used instead of pasta. Other variations included farro or serving with a slice of bread.

Sautéing chopped onion, carrot and fennel

This veggie-packed, gluten-free minestrone begins with sautéing onion, carrots, and your choice of fennel or celery.

Dried basil and red pepper flakes over chopped green beans, zucchini, potatoes, and sautéed veggies

Then we add lots of garlic plus hearty potatoes and two summer veggies: zucchini and green beans. Red pepper flakes add heat, while salt, dried basil, and crushed tomatoes build flavor.

Pouring water over crushed tomatoes in a pot with sautéed veggies

The final ingredients are white beans for fiber and water (or vegetable broth) to turn it into a soup. Cook until the veggies are tender, and it’s ready to serve. Option to garnish with fresh herbs and vegan parmesan cheese if desired!

Holding a ladle in a pot of veggie white bean minestrone

We hope you LOVE this white bean minestrone. It’s:

Cozy
Vibrant
Flavorful
Light yet satisfying
Veggie-packed
Easy to make
Versatile
& SO delicious!

This soup can be served with toasted crusty bread (whole grain or gluten-free) or croutons for a light meal, or as a side paired with other dishes. Delicious pairings include our Vegan Italian Sausage Crumbles (15 Minutes!), Crispy Baked Pesto Tofu (5 Ingredients!), or Pesto Baked Chicken Thighs.

More White Bean Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Hand holding the side of a bowl of veggie white bean minestrone soup

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6 (Bowls)

Course Entrée, Soup

Cuisine Gluten-Free, Italian-Inspired, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

Prevent your screen from going dark

  • 3 Tbsp olive oil
  • 1 small yellow onion, diced (1 small onion yields ~1 ½ cups or 180 g)
  • 3 medium carrots, sliced into ~1/8 inch circles (3 carrots yield ~1 ½ cups or 165 g)
  • 1 bulb fennel, chopped (1 bulb fennel yields ~2 cups or 230 g // or sub celery)
  • 5 cloves garlic, minced (5 cloves garlic yield ~2 ½ Tbsp or 20 g)
  • 2 medium yellow potatoes, cut into 1-inch cubes (2 potatoes yield ~2 ½ cups or 340 g)
  • 1 medium zucchini (or yellow summer squash), quartered and sliced into ~1/8 inch slices (1 zucchini yields ~2 cups or 200 g)
  • 2 cups green beans, cut into 1-inch pieces
  • 1/2-3/4 tsp red pepper flakes
  • 1 tsp dried basil (optional)
  • 1-1 ½ tsp sea salt
  • 1 (15 oz.) can crushed tomatoes
  • 4 cups water (or vegetable broth)
  • 2 (15 oz.) cans white beans, drained and rinsed (we like cannellini or butter beans // or sub ~3 cups homemade in place of 2 cans)
  • Heat a large pot over medium heat. Once hot, add olive oil, diced onion, carrots, and chopped fennel or celery. Cook, stirring occasionally, until the vegetables are soft and translucent, about 5 minutes. Add garlic and cook for about 1 more minute until fragrant.

  • Add cubed potatoes, zucchini, green beans, red pepper flakes, dried basil (optional), and the lesser amount of sea salt. Cook for 5-10 minutes, stirring occasionally, until the vegetables are slightly softened.

  • Add the crushed tomatoes and cook for another 5 minutes, stirring occasionally. Add the water and bring to a boil. Lower the heat to a simmer and continue cooking for 10 minutes. Add the white beans and cook for another 5-10 minutes, until the potatoes are tender. Taste and adjust as needed, adding more salt for overall flavor or red pepper flakes for heat.

  • Transfer to serving bowls and enjoy warm with vegan parmesan cheese, freshly chopped basil or parsley, and toasted crusty bread (whole grain or gluten-free) or croutons (all optional, but recommended!).
  • Store leftover soup in an airtight container in the refrigerator for up to 3-4 days or in the freezer for 1 month or longer. Reheat in the microwave or on the stovetop, adding a little water if needed.

*Nutrition information is a rough estimate calculated with fennel, the lesser amounts where ranges are provided, and without optional ingredients.

Serving: 1 bowl Calories: 230 Carbohydrates: 35.4 g Protein: 7.6 g Fat: 7.9 g Saturated Fat: 1.1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 599 mg Potassium: 1047 mg Fiber: 8.5 g Sugar: 10.2 g Vitamin A: 906 IU Vitamin C: 30 mg Calcium: 107 mg Iron: 3.2 mg





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Easy Crockpot Salsa Chicken

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This is a really easy slow-cooker salsa chicken recipe that makes a versatile meal. It tastes very similar to the chicken used in Mexican restaurants in their chicken taco salads. My kids eat it plain, but I like it on a large salad with avocado and sour cream!

Crock pot salsa chicken has the flavors of a fajita and tastes great in salads, quesadillas, or on top of burrito bowls. This easy recipe is naturally gluten-free and makes for a simple weeknight dinner. We’ll often eat it for a quick lunch too.

This recipe freezes and reheats extremely well for easy meal prep. It makes a great packed lunch or can be doubled for a quick meal later. I like to pack it as a mason jar salad by placing some at the bottom of a quart mason jar. Top it with sour cream, salsa, cheddar cheese, avocado, and lastly, lettuce. Dump it upside down for a 2-second salad on the go.

Salsa Chicken Ingredients

This chicken dinner is really easy and involves some shredded chicken, spices, and a jar of salsa. I’ve listed out all of the spices in the recipe, but you could even use 3 Tablespoons of homemade taco seasoning mix instead for faster prep. Our family uses chicken breast since that’s what I usually have on hand, but skinless chicken thighs also work and add more flavor.

For an Instant Pot version use the recipe below but add 1 cup of chicken broth while cooking. For frozen chicken cook for 15 minutes and do a natural pressure release. If using thawed chicken reduce the cooking time to 10 minutes with a natural pressure release.

What to Eat With Salsa Chicken

You can eat the salsa chicken as is with a side of veggies (or salad) or use it as the protein in other dishes. Here are a few ideas:

This recipe is simple but it certainly isn’t boring! Here are some ideas for what to mix in or top your salsa chicken.

  • black beans or pinto beans
  • cilantro
  • diced jalapenos
  • stir in some cream cheese
  • top with guacamole
  • add a squeeze of lime juice

There are so many different ways to serve this chicken that I don’t easily get tired of it. To save on time I’ll sometimes make a big batch on the weekend. Then I can reheat it and use it in different dishes throughout the week. Like enchiladas for supper on Monday, then salsa chicken salad on Wednesday. Mix and match the toppings for even more variety!

Salsa_Chicken

Crockpot Salsa Chicken Recipe

This easy chicken recipe is simple to make and really versatile. Enjoy it plain, on top of salad, or as the protein for other dishes.

  • Put the boneless skinless chicken breasts (or thighs) in a slow cooker and sprinkle with all the spices.

  • Pour the salsa over the chicken.

  • Cook on low for 7-8 hours until tender.

  • Shred the cooked chicken with forks before serving.

Nutrition Facts

Crockpot Salsa Chicken Recipe

Amount Per Serving (1 cup)

Calories 196
Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 96mg32%

Sodium 1247mg54%

Potassium 722mg21%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 2g2%

Protein 33g66%

Vitamin A 463IU9%

Vitamin C 3mg4%

Calcium 35mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

  • Serve slightly cooled chicken over salad with desired toppings such as avocado, sour cream, shredded cheese, and additional salsa.
  • Store any leftovers in an airtight container in the fridge for up to one week.

What are your favorite toppings for salsa chicken? Leave a comment and let me know!



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WHO Enhances Mpox Diagnostics as Emergent BioSolutions’ Vaccine Receives Expanded Approval

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Emergent’s mission is to protect and enhance life by providing vaccines and therapeutics for urgent public health threats, like the current mpox outbreak, and offering contract development and manufacturing services.

Image credit: Emergent BioSolutions

The World Health Organization (WHO) has called on manufacturers of mpox in vitro diagnostics (IVDs) to submit expressions of interest for Emergency Use Listing (EUL). This move, aimed at addressing the urgent need for effective diagnostics, comes as suspected mpox cases rise, particularly in the Democratic Republic of the Congo (DRC), which reported around 1000 suspected cases last week.1

To combat the outbreak, WHO has increased testing capacity and established six new labs in affected provinces, including South Kivu. Testing rates have quadrupled in 2024 compared to the previous year. WHO’s updated diagnostic guidance now includes protocols for detecting a new viral strain, Ib, and additional tests are being dispatched to African countries, with 30,000 more scheduled for delivery in the coming weeks.1

WHO’s updated diagnostic guidance includes protocols for detecting the new virus strain. Earlier, WHO issued target product profiles to assist manufacturers in developing new diagnostic tests. The organization has delivered approximately 150,000 tests globally since 2022, with over a quarter allocated to African countries. An additional 30,000 tests are set to be delivered to Africa in the coming weeks.1

Main Takeaways

  1. The WHO is urging manufacturers to submit diagnostics for Emergency Use Listing to address the rising mpox cases, particularly in the Democratic Republic of the Congo.
  2. Emergent BioSolutions’ ACAM2000 vaccine has been FDA-approved for mpox prevention, with 50,000 doses to be donated to Central Africa as part of a broader global response.
  3. The global health community is intensifying efforts to combat mpox through increased diagnostic testing, expanded vaccine use, and international collaboration amid a surge in cases and new viral strains.

Concurrently, Emergent BioSolutions Inc announced that the FDA has approved its supplemental Biologics License Application (sBLA) for ACAM2000 (Smallpox and Mpox (Vaccinia) Vaccine, Live). This approval expands the vaccine’s use to include mpox prevention in high-risk individuals. ACAM2000, initially approved for smallpox in 2007, is now also indicated for mpox, an infectious disease endemic to Africa.2

ACAM2000 is a single-dose vaccine delivered using a bifurcated needle. Originally approved by the FDA in 2007 for preventing smallpox, it is now also indicated for mpox.2

The approval comes as mpox cases surge globally, prompting the WHO to declare a public health emergency. The company has filed an Expression of Interest with WHO to add ACAM2000 to the EUL and will donate 50,000 doses for potential deployment in Central Africa.2

Emergent’s CEO, Joe Papa, emphasized, “This expanded indication for ACAM2000 comes at a critical time as the global health community comes together to ensure an effective and cohesive response to the recent upsurge in mpox cases. We believe Emergent is poised to support the global response needed by actively engaging with world health leaders, as well as deploying product currently available in inventory based on the needs, as well as the ability to increase supply.”2

The 2022 global outbreak of clade II mpox saw over 95,000 cases across 115 non-endemic countries. The clade I variant, including the newly identified clade Ib strain, has shown more severe outcomes, increasing the urgency for effective vaccines like ACAM2000 in the present day.

ACAM2000 is also stockpiled in the US and internationally for bioterrorism emergencies and is licensed in Canada, Australia, and Singapore. The vaccine’s labeling includes warnings for individuals with severe immunodeficiency and risks such as myocarditis and skin infections.

References
  1. WHO urges rapid access to mpox diagnostic tests, invites manufacturers to emergency review. WHO. August 29, 2024. Accessed September 3, 2024. https://www.who.int/news/item/29-08-2024-who-urges-rapid-access-to-mpox-diagnostic-tests–invites-manufacturers-to-emergency-review#:~:text=WHO%20has%20asked%20manufacturers%20of,particularly%20in%20low%2Dincome%20settings.
  2. Emergent BioSolutions’ ACAM2000®, (Smallpox and Mpox (Vaccinia) Vaccine, Live) Receives U.S. FDA Approval for Mpox Indication; Public Health Mpox Outbreak Continues Across Africa & Other Regions. Emergent. August 29, 2024. Accessed September 3, 2024. https://investors.emergentbiosolutions.com/news-releases/news-release-details/emergent-biosolutions-acam2000r-smallpox-and-mpox-vaccinia



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Foodborne Ilness Concerns in August 2024

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Food poisoning-related terms, salmonella, listeria, etcS

Image credits: Unsplash

August 2, 2024: Metro Produce Distributors Inc announced a voluntary recall of all Lunds & Byerlys fresh guacamole products due to potential contamination with Listeria monocytogenes.

The affected products include Lunds & Byerlys Fresh Guacamole (14 oz), Lunds & Byerlys Fresh Smokin’ Guacamole (10 oz), Lunds & Byerlys Fresh Spicy Guacamole (10 oz), Lunds & Byerlys Pico de Gallo/Guacamole Tray (18 oz), and Lunds & Byerlys Deli Guacamole (56 oz). These items were sold at Lunds & Byerlys stores and select Taco Mas food bars in the Twin Cities and St Cloud, MI between July 27 and 31, and are packaged in clear plastic containers. The recall was initiated following a routine sampling that detected the potential presence of listeria. To date, no illnesses have been reported. Production and distribution of the products have been halted as the investigation continues under the oversight of the US Food & Drug Administration and the Minnesota Department of Agriculture.

August 4, 2024: Thal Golden Spices Inc recalls Bikano Moong Dal due to Salmonella risk

Thal Golden Spices Inc is recalling 640 packs of Bikano Moong Dal (350g) due to potential contamination with Salmonella. The affected product, distributed in California retail stores, is identified as Bikano Moong Dal Plain, with a best used by date of June 25, 2025. No illnesses have been reported to date. The recall follows an FDA inspection that revealed discrepancies in batch numbers and an oversight in the distribution process. The product was released without proper lab results.

The 4 Alerts

  1. Boar’s Head deli meats are linked to a listeria outbreak causing 9 deaths and 57 hospitalizations, prompting a recall of affected products.
  2. Metro Produce Distributors Lunds & Byerlys fresh guacamole products are recalled due to potential listeria contamination, with no illnesses reported.
  3. Thal Golden Spices Bikano Moong Dal is recalled because of potential Salmonella contamination, though no illnesses have been reported.
  4. North Fish USA recalls Cold Smoked Capelin due to possible botulism risk, with no reported illnesses.

August 8, 2024: North Fish USA Inc. recalls “Cold Smoked Capelin” due to Clostridium botulinum risk

North Fish USA Inc is recalling 9-ounce packages of “Cold Smoked Capelin” due to potential contamination with Clostridium botulinum, a bacterium that can cause botulism, a severe and potentially fatal foodborne illness. The recall affects products distributed in New York and Georgia and includes packages with UPC code 4811527003360 and best-before dates of 7.13.2024 and 1.5.2025. Consumers are advised not to use the product, even if it appears unaffected, and to return it for a full refund. The potential contamination was identified during a routine inspection by the New York State Department of Agriculture and Markets. No illnesses have been reported.

August 28, 2024: Boar’s Head ongoing listeria outbreak

The CDC updated its report on the listeria outbreak linked to Boar’s Head deli meat, which has now resulted in 9 deaths, 57 hospitalizations, and cases across 18 states. The outbreak is associated with Boar’s Head Ready-to-Eat Liverwurst produced between June 11 and July 17, 2024, with sell-by dates ranging from July 25 to August 30, 2024. The affected products include 3.5-pound loaves and various sliced packages, labeled with “EST. 12612” or “P-12612.” Boar’s Head has clarified that the recall specifically involves certain deli-sliced products and some pre-packaged items from one plant, while most of their products are unaffected. Businesses are advised to clean and sanitize all surfaces and discard any opened recalled products. Consumers should not consume the recalled items but instead, return or discard them.

References

  1. Metro Produce Distributors Inc. Recalls Fresh Guacamole Because of Possible Health Risk. FDA. August 2, 2024. Accessed August 30, 2024. https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/metro-produce-distributors-inc-recalls-fresh-guacamole-because-possible-health-risk
  2. Thal Golden Spices Inc. Recalls Product Because of Possible Health Risk. FDA. August 4, 2024. Accessed August 30, 2024. https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/thal-golden-spices-inc-recalls-product-because-possible-health-risk
  3. North Fish USA Inc. Recalls “Cold Smoked Capelin” Because of Possible Health Risk. FDA. August 8, 2024. Accessed August 30, 2024. https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/north-fish-usa-inc-recalls-cold-smoked-capelin-because-possible-health-risk
  4. Listeria Outbreak Linked to Meats Sliced at Delis. CDC. August 28, 2024. Accessed August 30, 2024. https://www.cdc.gov/listeria/outbreaks/delimeats-7-24.html



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Smashed Brussels Sprouts | The Recipe Critic

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This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Irresistibly crispy Smashed Brussels Sprouts are simple to make, loaded with delicious flavor, and have the best crunchy texture. These pair well with almost any protein and will definitely upgrade your side dish game!

Angle shot of a wooden spatula holding up a few smashed Brussels sprouts out of the pan.

Reasons You’ll Love This Recipe

  • Nutrient-Rich Side: Smashed Brussels sprouts taste wonderful and are loaded with vitamins and fiber. You’ll want to make these on the regular!
  • Simple: You only need four ingredients and 20 minutes of prep time to have a healthy snack or side dish to go with creamy Tuscan garlic chicken, grilled tri-tip, or any main dish you can think of!
  • Delicious Flavor and Texture: These are not only flavorful, but they also have an amazing crunchy texture. Even kids gobble these up!

Crispy Smashed Brussels Sprouts

Smashed Brussels sprouts are a spin-off the very popular and very delicious smashed potatoes recipe. They’re just as easy to make and are the perfect side dish or appetizer. I might even like these more than smashed potatoes because they are addictively crispy and caramelized around the edges. So addictive, in fact, I sometimes can’t stop myself from eating them straight off the pan!

Crispy Brussels Sprouts Ingredients

You won’t believe that just four simple ingredients can bring so much flavor! The whole smashing method takes this green vegetable to the next level. The exact measurements of the ingredients are in the recipe card at the bottom of the page.

  • Brussels Sprouts: This recipe uses about one pound of cleaned and trimmed whole Brussels sprouts.
  • Olive Oil: This recipe uses a generous amount of olive oil to cook the Brussels. This will help them to become crispy and keep them from burning.
  • Salt and Black Pepper: All you need is a simple seasoning of flakey salt and black pepper.
Overhead shot of labeled ingredients.

How to Make Smashed Brussels Sprouts

These smashed Brussels sprouts are a unique side dish that everyone will love! They’re so good that your family will be swiping them from the sheet pan before you can get them to the table!

  1. Boil: Preheat the oven to 425 degrees Fahrenheit and bring a large pot of salted water to a rolling boil over high heat. Par-cook the Brussels sprouts by adding them to the water and boil for 15-18 minutes. Strain the Brussels sprouts from the water and drain them in the colander for 5-10 minutes.
  2. Season: Spread the Brussels sprouts out in a single layer on a large baking sheet, then drizzle with olive oil. Sprinkle with a couple of generous pinches of flakey salt and freshly ground black pepper. Toss until all the Brussels sprouts are evenly coated.
  3. Smash and Roast: Use a flat-bottomed glass or measuring cup to smash each tender Brussels sprout flat against the baking sheet. Bake the Brussels sprouts for 10-15 minutes. Once the underside is crispy, flip them all over and roast for another 10-15 minutes until both sides are crisp.

Tips and Variations for the Best Brussels Sprouts

This Brussels sprouts recipe could not be any easier! However, here are a few tips and variations so your family will go crazy over these every time you make them.

  • Brussels Sprouts Size: If your Brussels sprouts are extra large, you can cut them in half instead of roasting them whole. Smash them with the cut side down on the baking sheet. 
  • Drying the Sprouts: It can help to pat each Brussels sprout dry with a clean kitchen towel or paper towel. The more water that is left on them, the longer they will have to roast before they become crispy. Patting them dry helps remove the extra moisture before roasting.
  • Add Seasonings: I like these with just salt, pepper, and olive oil, but you can add a little more flavor by adding ¼ teaspoon of garlic powder, Italian seasoning, or crushed red pepper to the Brussels sprouts before you toss them. You could even add a squeeze of fresh lemon juice over the top when they come out of the oven. 
  • Make Them Cheesy: For a little extra flare, add ¼-⅓ cups of finely grated parmesan cheese to the tops of the Brussels sprouts about 5 minutes before they are done cooking. 
  • Best Freshly Cooked: Avoid cooking these too far ahead of when you plan to serve them. The longer they sit, the more crispiness they will lose! They are best fresh out of the oven.

Overhead shot of smashed Brussels sprouts on a plate with a wooden serving spoon.

Storing Leftover Smashed Brussels Sprouts

  • Make-Ahead Option: You can par-cook the Brussels sprouts in advance to save on prep time. Once they finish boiling, transfer them to a bowl of ice water to stop the cooking. Store them in an airtight container lined with 2-3 paper towels to absorb the excess water. When you are ready to finish them, continue as directed in the recipe card. 
  • In the Refrigerator: Cooked smashed Brussels sprouts can be stored in an airtight container for up to 4 days.
  • To Reheat: You can reheat them in a 350-degree Fahrenheit oven for 5 minutes or in an air fryer at 350 degrees Fahrenheit for 2-3 minutes.

Overhead shot of roasted smashed Brussels sprouts on a baking sheet.

More Delicious Sides

A delicious side dish recipe is the perfect way to complete a meal and really take it to the next level! I have so many wonderful sides that you’ll want to try. You can find all of my side dish recipes here. Below are some favs that I make for my family on repeat!

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  • Preheat the oven to 425 degrees Fahrenheit and bring a large pot of salted water to a rolling boil over high heat.

  • Par-cook the Brussels sprouts by adding them to the water and boil for 15-18 minutes. Strain the Brussels sprouts from the water and drain them in the colander for 5-10 minutes.

  • Spread the brussel sprouts out in a single layer on a large baking sheet and drizzle with olive oil and sprinkle with a couple generous pinches of flakey salt and freshly ground black pepper. Toss until all the Brussels sprouts are evenly coated.

  • Use a flat-bottomed glass or measuring cup to smash each Brussels sprout flat against the baking sheet.

  • Roast the Brussels sprouts for 10-15 minutes. Once the underside is crispy, flip them all over and roast for another 10-15 minutes until both sides are crisp. Serve immediately.

Calories: 168kcalCarbohydrates: 10gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 29mgPotassium: 441mgFiber: 4gSugar: 2gVitamin A: 855IUVitamin C: 96mgCalcium: 48mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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Trial of Skin Antisepsis in Surgery Could Double Antiseptics Recommended by WHO

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A study found no statistically significant differences in surgical site infections between the two groups, suggesting that both antiseptics are effective when used consistently.

Povidone iodine was found non-inferior to chlorhexidine gluconate in the largest randomized trial to compare the alcohol-based solutions for skin antisepsis in surgery.The findings support the CDC recommendation that either can be used, and should serve as impetus for the WHO to reconsider recommending only chlorhexidine gluconate.1

In an editorial accompanying the study, JAMA associate editors Anthony Charles, MD, MPH, Department of Surgery, University of North Carolina School of Medicine, Chapel Hill, NC, and Preeti Malani, MD, MS, Infectious Diseases and Geriatric Medicine, University of Michigan, Ann Arbor, MI, consider the implications for global surgery.2

“In addition to other evidence-based perioperative measures, the results of the study by Widmer et al provide more options for skin antisepsis, particularly in resource-limited settings given the large cost differential between povidone iodine and chlorhexidine gluconate in alcohol and the limited commercial availability of chlorhexidine gluconate-based antiseptics in some settings,” Charles and Malani indicate.

Andreas Widmer, MD, MS, University Hospital Basel and University of Basel, Basel, Switzerland, and colleagues evaluated outcomes in over 3000 patients after cardiac or abdominal surgery with skin antisepsis from the different alcohol-based solutions, in a cluster-randomized, crossover non-inferiority trial at 3 tertiary care hospitals.

“Currently the preferred preparation remains controversial because choice of drug, exposure time, and number of applications likely influence the results of skin preparation,” Widmer and colleagues observe.

“There has been a lack of standardization of these factors in previous trials, which did not compare compounds with similar alcohol-based formulations but also had relatively small sample sizes were single center, and/or were limited to specific surgical procedures,” they pointed out.

What You Need to Need to Know

Povidone iodine was found to be non-inferior to chlorhexidine gluconate in alcohol, based on a large randomized trial, supporting the CDC recommendation that either can be used for skin antisepsis in surgery.

The study has important implications, especially in resource-limited settings, due to the significant cost difference between the two antiseptics and the limited availability of chlorhexidine gluconate-based antiseptics.

The study was conducted in over 3,000 patients undergoing cardiac or abdominal surgery at three tertiary care hospitals.

To address these gaps in evaluating the antiseptics, the investigators randomly assigned each of the 3 sites to one month periods of use of either povidone iodine or chlorhexidine, over 18 consecutive months between September 2018 and March 2020. The sites utilized consistent formulations of the antiseptics, and maintainedstandardized processes of disinfectant application consistent with published protocols.

“Importantly, postdischarge patient follow-up was exceptionally good and ensured adequate identification of outcomes,” the investigators noted. “The risk of confounding through contaminated operations, where proper skin preparation might be less relevant, was reduced by only including elective operations.”

The primary outcome was surgical site infection within 30 days after abdominal surgery and within 1 year after cardiac surgery; with noninferiority margin of 2.5%. Secondary outcomes included surgical site infections, stratified by depth of infection and type of surgery. A total of 1598 patients received povidone iodine and 1762 chlorhexidine gluconate.

Widmer and colleagues report surgical site infections occurred in 80 (5.1%) of those in the povidone iodine group and in 97 (5.5%) of those receiving chlorhexidine gluconate; a difference of 0.4% (95% CI, -1.1%-2.0%).When corrected for clustering, the difference was well within the margin for noninferiority. The calculated unadjusted relative risk for povidone iodine vs chlorhexidine gluconate was 0.92 (0.69-1.23).There were no statistically significant differences between groups by type of surgical procedure.

Noting that the most recent WHO guidelines recommending only chlorhexidene-alcohol are based on low to moderate quality of evidence, Charles and Malani declare, “the current study by Widmer and colleagues provides evidence to the contrary and should prompt a change in the WHO guidance.”

References
1.Widmer AF, Atkinson A, Kuster SP, et al. Povidone iodine vs chlorhexidine gluconate in alcohol for preoperative skin antisepsis. JAMA 2024;332(7):541-549.
2.Charles A, Malani PN. Skin antisepsis to prevent surgical site infections. Implications for global surgery. JAMA 2024;332(7):550.



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Antibiotics Ranked by Risk for Serious Cutaneous Adverse Reactions

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Erika Lee, MD, MSc, Division of Clinical Immunology and Allergy, Department of Medicine, University of Toronto, Toronto, Ontario, Canada

Six classes of oral antibiotics were found to present increased risk of serious cutaneous adverse drug reactions (cADR) relative to macrolides, in a population-based study1 of over 21,000 patients requiring emergency department (ED) treatment or hospitalization for cADR from over 3 million receiving outpatient antibiotic prescriptions.

“Although speculation exists that some antibiotics are more likely than others to cause cADRS, no population-based studies have explored this claim,” observed Erika Lee, MD, MSc, Division of Clinical Immunology and Allergy, Department of Medicine, University of Toronto, Toronto, Ontario, Canada, and colleagues.

In their earlier review and meta-analysis2 of worldwide prevalence of the rare, but life-threatening Stevens-Johnson syndrome (SJS) and toxic epidermal necrolysis (TEN), antibiotics were implicated for more than one-quarter of the cases worldwide.Among the antibiotic classes, however, they found macrolides associated with lowest risk. The investigators conducted this nested case-control population-based study to ascertain risk of other antibiotic classes relative to the macrolides.

“The present study looked at the class as a whole, but not individual antibiotics in that class,” Lee told Contagion.”The general approach is that once a patient has a severe allergic reaction to one antibiotic, the whole class is generally avoided due to the risk of cross-reactivity.”

The cohort comprised older adults, median age 75 years. This age group is at increased risk for cADRS, Lee and colleagues explain, with several possible contributing factors, including: disproportionately more antibiotic prescriptions than younger people, more exposure to polypharmacy, and more likely to have such comorbidities as kidney insufficiency, liver disease, and malignancies.

What You Need to Know

The study identified six classes of oral antibiotics that present a significantly higher risk of serious cutaneous adverse drug reactions (cADR) compared to macrolides. Sulfonamides, in particular, had the highest relative risk, followed by cephalosporins, other antibiotics, nitrofurantoin, penicillins, and fluoroquinolones.

The cohort primarily consisted of older adults with a median age of 75 years, a population more susceptible to cADRs.

The findings emphasize the importance of carefully selecting antibiotics, especially for older adults.

Lee and colleagues accessed administrative health databases in Ontario, Canada from April 1, 2002 to March 31, 2022, to identify a cohort of outpatients receiving at least 1 oral antibiotic over that period, and defining the case patients who required ED care or were hospitalized for cADR and who received an antibiotic prescription in the preceding 60 days.Each was matched with up to 4 controls from the same cohort on age, sex, and an antibiotic prescription in the preceding 60 days, but without subsequent cADR.

Patients were excluded if they had received antibiotics from more than 1 class in the 60 days preceding the index date; as well as for prescriptions for other medications associated with serious cADRS in the preceding 90 days, including anticonvulsants, nonsteroidal anti-inflammatory drugs, and allopurinol.

Among a total of 34,114,254 courses of antibiotics, 72,449 were associated with serious cADR requiring ED treatment or hospitalization; a crude rate of 2.12 antibiotic-associated cADRs per 1,000 prescriptions (95% CI, 2.11-2.14).

All antibiotic classes were associated with higher risk for serious cADR than macrolides, with the sulfonamides presenting the highest relative risk (adjusted OR. 2.9; 95% CI, 2.7-3.1). The risk relative to macrolides, in decreasing order are: cephalosporins (aOR, 2.6; 2.5-2.8); “other” antibiotics (aOR, 2.3; 2.2-2.5); nitrofurantoin (aOR, 2.2; 2.1-2.4), penicillins (aOR, 1.4; 1.3-1.5); and fluoroquinolones (aOR, 1.3; 1.2-1.4).

“The finding of nitrofurantoin-associated severe drug allergy is surprising,” Lee commented.” The only indication for this antibiotic is urinary tract infection (UTI), so it is not as commonly used in the general population compared to other antibiotics that are prescribed for various indications.

In our study that concentrated in older adults, and UTI is one of the most common infections in this age group, we were able to identify this association.It would be interesting to see if this association is reproducible in the general population,” Lee suggested.

The investigators advise that “prescribers should preferentially use lower-risk antibiotics when clinically appropriate,” Lee elaborated, in discussing the study and findings.

“When prescribing an antibiotic, there are many factors that go through a physician’s head to balance the safety and efficacy of the treatment,” Lee said. “When there are equally effective options available, our study adds to the knowledge of safety, to consider when selecting an optimal option for the patient.”

References
1. Lee EY, Gomes T, Drucker AM, et al. Oral antibiotics and risk of serious cutaneous adverse drug reactions JAMA Online August 8, 2024. doi:10.1001/jama.2024.11437. Accessed August 20, 2024.
2. Lee EY, Knox C, Phillips EJ. Worldwide prevalence of antibiotic-associated Stevens-Johnson and toxic epidermal necrolysis: A systematic review and meta-analysis. JAMA Dermatol 2023. 159(4):384-392.



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