La tétracycline, connue sous le nom commercial Sumycin, agit en bloquant la fixation de l’ARNt sur la sous-unité 30S ribosomale, interrompant l’élongation de la chaîne protéique bactérienne. Ce mécanisme confère une activité sur un spectre large, incluant bactéries Gram positives, Gram négatives, rickettsies et spirochètes. Sa biodisponibilité digestive varie selon la prise alimentaire et les interactions avec les ions divalents comme calcium et magnésium. Sa diffusion tissulaire est importante, notamment dans les voies respiratoires et génito-urinaires. L’élimination se fait par voie rénale et biliaire. Les effets indésirables incluent photosensibilisation, troubles digestifs et coloration dentaire en cas d’administration précoce. Les guides thérapeutiques mentionnent sumycin prix, en soulignant la nécessité de restreindre son utilisation afin de limiter les résistances acquises.

Microsoft word - bread.doc

JCC CAMPS AT MEDFORD
NUTRITIONAL INFORMATION –BREAD & ROLLS

VENDOR: Pechters Bakery

Note: Bread and rolls are baked in ovens used for making items that may contain nut products. Items may
contain soybean and or sesame seeds.
PRODUCT: Pechters White Bread
Nutrition Facts

INGREDIENTS: Enriched Flour (Wheat Flour,
Malted Barley Flour, Niacin, Reduced Iron, Amount Per Serving
Thiamin Mononitrate, Riboflavin, Folic Acid), Calories 130 Calories from Fat 10
Water, High Fructose Corn Syrup, Yeast, Contains 2% or less of the following: Salt, % Daily Value
Total Fat 1.5g 2%
Preservative), Sodium Stearoyl Lactylate, Guar Cholesterol 0mg 0%
Sodium 260mg 11%
Total Carbohydrate 27g 9%
Dietary Fiber less than 1g 3%
Sugars 3g
Protein 4g
PRODUCT: Pechters Wheat Bread
Nutrition Facts
INGREDIENTS: Enriched Flour (Wheat Flour,
Amount Per Serving
Malted Barley Flour, Niacin, Reduced Iron, Calories 120 Calories from Fat 10
Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Whole Wheat Flour, High Fructose % Daily Value
Corn Syrup, Wheat Gluten, Contains 2% or Total Fat 1.5g 2%
less of the following: Yeast, Salt, Wheat Bran Flakes, Soybean Oil, Calcium Sulfate, Mono Stearoyl Lactylate, Calcium Propionate (A Preservative), Guar Gum, Datem, Ammonium Cholesterol 0mg 0%
Sodium 240mg 10%
Total Carbohydrate 24g 8%
Sugars 2g
Protein 5g
PRODUCT: Pechters Hot Dog Rolls
PRODUCT: Pechters Whole Wheat
Hamburger Buns
Nutrition Facts
Nutrition Facts
INGREDIENTS: Enriched Flour (Wheat Flour,
Malted Barley Flour, Niacin, Reduced Iron, INGREDIENTS: Whole Wheat Flour, Water, High
Thiamin Mononitrate, Riboflavin, Folic Acid), Fructose Corn Syrup, Wheat Gluten, Soybean Oil, Water, High Fructose Corn Syrup, Yeast, Soybean Contains 2% or less of the following: Salt, Yeast, Oil, Contains 2% or less of the following: Salt, Calcium Propionate and Citric Acid (Preservatives), Monoglycerides, Calcium Sulfate, Calcium Sodium Stearoyl Lactylate, Calcium Sulfate, Mono Propionate (A Preservative), Sodium Stearoyl and Diglycerides, Caramel Color, Mineral Oil, Lactylate, Guar Gum, Datem, Enzymes, Ascorbic Wheat Starch, Ascorbic Acid (Dough Conditioner), Acid (Dough Conditioner), Azodicarbonamide. PRODUCT: Pechters Rye Bread
Nutrition Facts
INGREDIENTS: Enriched Flour (Wheat Flour,
Malted Barley Flour, Niacin, Reduced Iron,
Thiamin Mononitrate, Riboflavin, Folic Acid), Water, White Rye Flour, Degerminated Yellow Amount Per Serving
Corn Meal, High Fructose Corn Syrup, Yeast, Calories 90 Calories from Fat 10
Contains 2% or less of the following: Salt, Soybean % Daily Value
Oil, Caraway Seeds, Rye Flour, Ground Caraway Total Fat 1g 2%
Seeds, Yellow Corn Flour, Calcium Propionate and Sodium Propionate (Preservatives), Caramel Color, Mono and Diglycerides, Acetic Acid, Malic Acid, Ammonium Sulfate, Monocalcium Phosphate, Ethoxylated Mono and Diglycerides, Lactic Acid, Cholesterol 0mg 0%
Calcium Carbonate, Polysorbate 60, Calcium Sodium 250mg 10%
Sulfate, Ascorbic Acid (Dough Conditioner), Potassium 60mg 2%
Microcrystalline Cellulose, Natural and Artificial Total Carbohydrate 18g 6%
Flavors, Azodicarbonamide, Enzymes, Propionic Protein 3g

Source: http://www.jcccampsatmedford.org/pdf/lunch/bread.pdf