bluuebunny/crossref_metadata_2025_split huggingface dataset:
Dental hygiene education in Nepal
Authors: Knevel RJM , Luciak‐Donsberger C 
Published: January 2009

Abstract:  Aim:  This article provides information about the history, recent curriculum changes and the legal status of the dental hygiene education in Nepal. It also intends to show, how, even in a poor developing nation, the personal drive of a native Nepalese citizen with a vision and the proper connections can lead to the establishment of a new profession, until then unknown.Method:  Data were obtained from the founder of the first dental hygiene school in Nepal through qualitative interviews, and through personal visits to two Nepalese dental hygiene schools in Kathmandu and in Pokhara. Since 2006, the first author serves as curricular advisor, allowing him access and input to drafts of the development of current curricular changes.Results:  In 2000, the first dental hygiene course started in Kathmandu. Since then, dental hygiene education has been going through different stages of development and professionalization. In 2005, the programme was changed to 3 years in length in order for students to obtain an academic Certificate in Dental Hygiene. In 2006, the Nepalese Dental Hygienists Association was founded, resulting in greater recognition of the profession, especially by the powerful Nepalese Dental Association. Obscure rules and legislation results in eclectic specifications governing dental hygiene practice. Future challenges for the schools and the dental hygienists association are issues of quality insurance and scope of practice suitable for a developing country. Currently, Nepal is the only country worldwide with an almost equal gender distribution in the dental hygiene profession.
Smoking habits among Swedish dental hygienists: a 15‐year perspective (1987–2002)
Authors: Bergstrom J , Petrén V , Bark J , Preber H 
Published: January 2009

Abstract:  Objectives:  The aim of the study was to explore the smoking habits of Swedish dental hygienists over a 15‐year period from 1987 through 2002, and compare these with the smoking habits of Swedish women in general during the same period.Methods:  Random samples of dental hygienists in the age range 20–65 years representing 95% of the Swedish work force were collected based on professional membership. Smoking prevalence data for Swedish women in the general population were retrieved from national statistics.Results:  The overall prevalence of current smokers among dental hygienists was 14.9%, 13.4% and 11.2% in 1994, 1998 and 2002, respectively, suggesting a slight decline during the period. The corresponding prevalence for Swedish women in general was 28.2%, 24.8% and 20.9% respectively. The observations indicate a considerably lower prevalence for dental hygienists than for women in general. For Metropolitan areas, the prevalence of current smokers among dental hygienists was 25.3%, 18.1%, 14.9% and 15.6% in 1987, 1994, 1998 and 2002, respectively, compared with 32.4%, 28.1%, 22.8% and 20.0%, respectively, of Swedish women in general, confirming a lower prevalence among dental hygienists. A vast majority of dental hygienists smokers consented to smoke a maximum of 10 cigarettes per day; a consumption that remained stable over the years studied.Conclusion:  The prevalence of current smokers among Swedish dental hygienists was considerably lower than the corresponding prevalence among Swedish women in general during the years 1987 through 2002. A continuous decline in smoking prevalence was observed among dental hygienists as well as among women in general.
Fatal reactions and methaemoglobinaemia after silver nitrate irrigation of hydatid cyst
Authors: Rajabi Mohammad Ali 
Published: January 2009

Background:  Hydatid cyst remains an important public health problem in endemic areas including Isfahan, Iran. The mainstay of treatment for hydatid disease is surgery. Surgical approaches depend on the location, size and complications of the cyst. To prevent recurrence, inactivation of the scolex with scolicides prior to opening or removing the cyst is strongly recommended. Silver nitrate has been a common scolicidal agent in hydatid surgery for many years. Methaemoglobinaemia and morbid reactions are rare complications in individuals exposed to silver nitrate.Methods:  This is a case series presentation from a retrospective view over an 11‐year period (1990–2001) on the clinical records of nine patients referred to the committee of mortality and morbidity studies of Isfahan Medical University, who manifested methaemoglobinaemia and morbid reactions during or after the injection of silver nitrate into hydatid cysts.Results:  Regarding the complications, the patients were allocated into three groups; in the first group after the injection of silver nitrate 0.5%, two patients manifested intraoperative shock and cardiovascular collapse; one died in the operating room and the other in the recovery room 4 h after the operation. The second group included four patients whose manifestations were less severe than the first group. They responded to resuscitation but faced significant complications including renal failure and liver insufficiency. The third group included three patients who had neither shock nor significant cardiovascular disturbances intraoperatively, but experienced postoperative dyspnoea, cyanosis and hypotension.Conclusion:  Surgeons dealing with hydatid cyst must be aware that this scenario can be very dangerous with other scolicidal agents concerning the extensive absorbing surface of the peritoneum and raw surfaces.
CHEMICAL CHARACTERIZATION AND ANTIFUNGAL ACTIVITY OF ORIGANUM ONITES L. ESSENTIAL OILS AND EXTRACTS
Authors: KORUKLUOGLU MIHRIBAN , GURBUZ OZAN , SAHAN YASEMIN , YIGIT AYCAN , KACAR OYA , ROUSEFF RUSSELL 
Published: January 2009

ABSTRACT Essential oils (EOs) and extracts (methanol, acetone and diethyl ether) of fresh and dried oregano (Origanum onites L.) were used to determine the antifungal effect on Alternaria alternata, Aspergillus flavus (two strains), Aspergillus niger (two strains), Aspergillus parasiticus, Fusarium semitectum, Fusarium oxysporum, Mucor racemosus and Penicillium roqueforti by disk diffusion methods. Minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of all samples were determined. The antifungal activity of the fresh herb was greater than that of the dried herb. MIC values for fresh and dried methanol extracts were 150–950 µg/mL and 750–950 µg/mL, respectively. MFC values for methanol extracts were determined between 300 and 1200 µg/mL for fresh oregano and between 750 and 1100 µg/mL for dried oregano. The EOs of fresh and dried oregano totally inhibited test fungi. EOs produced the lowest MIC and MFC values: 8.5 µg/mL and 9.0 µg/mL, respectively (P < 0.005). The highest extract activity was exhibited by fresh oregano against A. alternata (24 mm) followed by P. roqueforti (20 mm). The greatest total antifungal effect was observed from methanol extracts. The chemical composition of fresh oregano EO and extracts was examined using gas chromatography‐mass spectrometry (GC‐MS). Over 80 volatiles were detected, of which 42 were positively identified by matching both MS fragmentation patterns with standardized retention characteristics. p‐Cymene, thymol and carvacrol were the most prominent, followed by α‐pinene, camphor and borneol.PRACTICAL APPLICATIONSIn the past decade interest in natural antimicrobial plant extracts has been growing. Various plants have historically been used for the purposes of food preservation and flavor enhancement as well as medicinal purposes. An example is oregano, the leafy part of the plant belonging to the Labiatae family. It has been used to improve the flavor and the organoleptic properties of many foods from numerous cultures. It has also been used to prolong the storage life of foods probably because of antifungal properties. The preservative nature of fresh oregano has been employed in many food applications, including meat and fish products, as well as in pharmaceuticals, alternative medicines and natural therapies.
EFFECT OF BITING BEFORE DIPPING (DOUBLE‐DIPPING) CHIPS ON THE BACTERIAL POPULATION OF THE DIPPING SOLUTION
Authors: TREVINO JUDITH , BALLIEU BRAD , YOST RACHEL , DANNA SAMANTHA , HARRIS GENEVIEVE , DEJONCKHEERE JACKLYN , DIMITROFF DANIELLE , PHILIPS MARK , HAN INYEE , MOORE CHLOE , DAWSON PAUL 
Published: January 2009

ABSTRACT The effect of “double‐dipping” crackers/chips on the transfer of bacteria from the mouth to the dipping solution was determined in three separate experiments. In experiment 1, eight subjects dipped crackers either three or six times into sterilized water either without biting or biting before each dip. The dipping solutions had higher (P ≤ 0.05) bacterial populations when crackers were bitten before dipping compared with when no double‐dipping occurred. The second experiment utilized sterile water dipping solutions with pHs of 4, 5 and 6, and tested the solutions at 0 and 2 h after dipping. There was again significant (P ≤ 0.05) bacterial transfer due to biting then dipping; however, the pH 4 dipping solution had initially lower bacterial populations than the higher pH solutions and even lower populations after 2 h. In the third experiment, three dipping solutions (salsa, chocolate sauce and cheese) were tested, and higher initial populations (P ≤ 0.05) were transferred to the salsa compared with chocolate and cheese; however, the salsa had lower levels of bacteria after 2 h of hold time at room temperature. Three experiments determined that the bacterial population of food dips increased due to the practice of “double‐dipping,” and that dip type can influence the dip's bacterial population.PRACTICAL APPLICATIONSThe practical application of these results to food safety will be similar to studies on hand washing. It is clear that foodborne disease can be spread by both practices (double‐dipping and improper hand washing), and showing this is true using controlled studies may change the behavior of some people some of the time. But like hand washing, a no double‐dip policy will not prevent the practice nor prevent the spread of disease. By determining that the bad practice of double‐dipping does in fact transfer oral bacteria to a food dip, the practice may be reduced, subsequently reducing the spread of harmful microorganisms to some degree.
OFFSETTING BEHAVIOR AND THE BENEFITS OF FOOD SAFETY REGULATION
Authors: MILJKOVIC DRAGAN , NGANJE WILLIAM , ONYANGO BENJAMIN 
Published: January 2009

ABSTRACT Many regulatory, safety and health policies are adopted to reduce harm to potential victims from accidents and other harmful events. Attenuation and, sometimes, even reversal of the direct policy effect on expected harm may occur because of offsetting behavior (OB) by potential victims, as they reduce care in response to the policy. This research determines that OB in consumers may be responsible for an increase in food poisoning cases after new, more stringent food safety policies are enacted and implemented in the food processing sector. This behavioral anomaly indicates serious deviation from rational choice and possibly helps explain the growing gap between the decrease in pathogen bacteria level recorded in meat processing plants and the increasing number of outbreaks of food poisoning cases caused by these bacteria. PRACTICAL APPLICATIONChanges in subjects' preferences for level of cooking of hamburger as a result of positive and negative messages regarding food safety was measured. The results of this experiment suggest that people exhibit offsetting behavior as a reaction to policies enacted to improve food safety record and protect consumers from getting ill by some of the deadly bacteria found in ground beef. Policy action was introduced ex post, i.e., after subjects in the study adjusted their preferences accounting for knowledge about the food safety problem. The information, although true, was also at least partially irrelevant, since it is related to food safety measures in meat processing plants rather than in retail stores, restaurants or households, and meat contamination is quite possible to occur at any segment between the moment when meat leaves the processing facility until it is consumed in households or restaurants. This behavioral anomaly helps explain the growing gap between the decrease in pathogen bacteria level recorded in meat processing plants and the increasing number of outbreaks of food poisoning cases caused by these bacteria.
IMS USING IN‐HOUSE MONOCLONAL ANTIBODY‐COATED MAGNETIC BEADS ASSOCIATED TO PCR ASSAY FOR DETECTION OF SALMONELLA TYPHIMURIUM IN RAW MEATS
Authors: MOREIRA ÂNGELA NUNES , CONCEIÇÃO FABRICIO ROCHEDO , CONCEIÇÃO RITA DE CÁSSIA S. , DIAS CLARICE NUNES , CARVALHAL JOSÉ BEIRO , DELLAGOSTIN ODIR ANTONIO , ALEIXO JOSÉ ANTONIO G. 
Published: January 2009

ABSTRACT An immunomagnetic separation (IMS) technique and a PCR assay were developed for use in detection of Salmonella Typhimurium in meat samples. To prevent false‐negative results, an internal amplification control was developed. The polymerase chain reaction (PCR) using primers specific for an omp gene sequence of Salmonella spp has shown 100% sensitivity and specificity and a detection limit of 104 cfu/mL. The IMS‐PCR methods using PCR immediately after IMS and using 6 h postenrichment in brain heart infusion between IMS and PCR resulted in detection limits of 103 cfu/mL and 1–10 cfu/mL, respectively. The lowest level of S. Typhimurium that could be detected by the IMS‐PCR method in the presence of natural microbiota from inoculated meat samples was 1–10 cfu/25 g. When samples were analyzed using enrichment protocols without IMS, several false‐negative results were obtained.PRACTICAL APPLICATIONSThe immunomagnetic separation‐polymerase chain reaction (IMS‐PCR) method developed enabled a rapid and sensitive detection of Salmonella Typhimurium in inoculated meat samples. Monoclonal antibody (Mab)‐coated magnetic beads prepared in‐house were efficient in concentrating and separating the bacteria from the food matrix, thus improving detection limit and avoiding false‐negatives. The internal amplification control (IAC), now mandatory in PCR assays, using the same primers of the target DNA further prevented false‐negative results. Therefore, the IMS‐PCR method developed in this study could be used in the future by the Brazilian food industry as a substitute for the expensive imported kits for Salmonella detection in foods. We are now developing a panel of Mabs against conserved antigens of Salmonella for use in the IMS‐PCR method in order to extend its applicability for detection of other serovars.
EFFECTS OF PHOSPHATE AND SODIUM AND POTASSIUM CHLORIDES ON SPORULATION AND HEAT RESISTANCE OF BACILLUS CEREUS
Authors: MAZAS M. , FERNÁNDEZ A. , ÁLVAREZ A. , LÓPEZ M. , BERNARDO A. 
Published: January 2009

ABSTRACT The effects of the addition of sodium and potassium chlorides and phosphate (sodium phosphate di‐basic/potassium phosphate monobasic) up to 0.25 mol/L in the sporulation medium on the percentages of sporulation and heat resistance of Bacillus cereus (ATCC 7004, 4342, 9818) were investigated. In all cases the sporulation rates varied between 85–95%, except for the ATCC 4342 strain when sodium and potassium chlorides were added at the highest level obtaining a 40 and 70% sporulation, respectively. Neither NaCl nor KCl had any significant effect on the heat resistance of the spores produced, obtaining D100 values of 0.04 ± 0.01, 0.31 ± 0.03 and 7.5 ± 0.4 min for strains 7004, 4342 and 9818, respectively. In all cases, as phosphate concentrations increased, decimal reduction times obtained gradually increased. However, the magnitude of the increase was dependent on the strain tested. While the strain 9818 exhibited about a 1.5‐fold increase in D103 values, the 4342 and 7004 strains showed D100 values that were about 6‐fold higher. No statistical significant differences were detected in z values, obtaining mean values of 7.3, 8.2 and 9.3C for 7004, 4342 and 9818 strains, respectively.PRACTICAL APPLICATIONSIn this article the thermal characteristics of three strains of Bacillus cereus with different sensitivity to heat produced in media with different content of phosphate (sodium phosphate dibasic/potassium phosphate dibasic) and sodium and potassium chlorides were evaluated. Data obtained showed that the supplementation of sporulation medium with phosphate allows for the development of B. cereus spores with increased heat resistance. These results have a great practical significance and could help to explain the presence of this microorganism in some heated foods.
SENSITIVE AND RAPID DETECTION OF ENTEROBACTER SAKAZAKII IN INFANT FORMULA BY LOOP‐MEDIATED ISOTHERMAL AMPLIFICATION METHOD
Authors: LIU CHAO , ZHENG WENJIE , ZHANG HONGWEI , HOU YANMEI , LIU YIN 
Published: January 2009

ABSTRACTEnterobacter sakazakii is an emergent pathogen associated with ingestion of infant formula milk and was defined in category “A” of the hazard identification by FAO and WHO on microorganisms, which is based on the strength of evidence of a causal association between their presence in powdered infant formula and illness in infants. In this study, a loop‐mediated isothermal amplification (LAMP) method has been developed for the detection of E. sakazakii in infant formula. The assay detected the species‐specific DNA sequence of the 16S‐23S rRNA internal transcribed spacer. The sensitivity of the detection is 1.2 cfu per 100 g infant formula with the selective enrichment. As the amplification is made under isothermal conditions, only a water bath or heating block is needed to maintain the required temperature. Thus, the method will be easily generalized and popularized in the future.PRACTICAL APPLICATIONS Enterobacter sakazakii is an emerging opportunistic pathogen associated with meningitis, bacteria and necrotizing enterocolitis in neonates. Powdered infant formulae have been implicated as the source of infection in neonatal meningitis. Thus, in order to minimize the hazard caused by E. sakazakii, it is of utmost importance to develop a rapid, sensitive and simple method for the early detection of this bacterium in infant formula.In our study, the E. sakazakii was detected sensitively and rapidly in the infant formula by the loop‐mediated isothermal amplification (LAMP) assay. LAMP is easy to perform once the appropriate primers are prepared. The LAMP method will be a simple and rapid method for the scene detection of E. sakazakii as only four primers, a Bst polymerase and a regular laboratory bath are needed.
STRESS‐INDUCED ADAPTIVE TOLERANCE RESPONSE AND VIRULENCE GENE EXPRESSION IN CAMPYLOBACTER JEJUNI
Authors: MA YUE , HANNING IRENE , SLAVIK MICHAEL 
Published: January 2009

ABSTRACTCampylobacter jejuni is one of the leading causes of bacterial gastroenteritis, but little is known concerning how this fastidious bacterium survives stressful conditions. C. jejuni strains were exposed to acid conditions (pH = 4.5), acid conditions and aerobic atmosphere, or starvation stress, allowed to recover, and again challenged with acid stress. The counts of acid‐adapted, acid‐ and aerobic‐adapted, and starvation‐adapted cells that survived further acid stress were higher than those of nonstressed cells in some strains, but adaptation and survival was time dependent. Expression of the virulence gene cadF was up‐regulated by starvation stress while cdtB and ciaB were down‐regulated. The proteomic study revealed that six proteins were synthesized due to starvation stress and eight proteins appeared to be absent. These results indicate C. jejuni surviving stress can increase chances of surviving further stress such as passage through the human gastrointestinal tract and stress may be a significant factor in inducing some virulence genes.PRACTICAL APPLICATIONSThe mechanisms of survival of Campylobacter jejuni outside the host are not fully understood. This research identifies adaptive tolerance responses (ATRs) as a mechanism of survival. Understanding how sub‐lethal treatments and stress may further promote the survival of C. jejuni is necessary for evaluating food preservation methods because some methods may have unwanted effects on bacterial virulence, such as inducing virulence gene expression. This research determined a correlation between virulence and stress in C. jejuni that could have an impact on food preservation methods chosen, disease outcome and subsequent treatment options. The molecular mechanisms of disease by C. jejuni are still not fully understood, but by studying the survival of C. jejuni in response to specific stresses, insight may be gained into mechanisms of colonization and virulence in the human host. Understanding mechanisms of survival by studying global response to stress is an effective way to develop methods of control and targets for therapeutic medicines.
RELIABILITY OF SENSORY ASSESSORS: ISSUES OF COMPLEXITY
Authors: BITNES JANNA , UELAND ØYDIS , MØLLER PER , MARTENS MAGNI 
Published: January 2009

ABSTRACT The objective of this study was to investigate whether the sensory performance of assessors in a sensory panel maybe explained by complexity of evaluated product. We aimed to investigate whether we could observe a decline in sensory performance when increasing the complexity of the product. The products increased in number of constituents from mixtures of sucrose, sodium chloride, citric acid and caffeine in water, to the foods ice tea and tomato soup constituting different levels of the same substances. Candidates who succeeded evaluating one product were not always successful evaluating others. Few subjects were successful in everything. The conclusion was that there is only minor systematic decline with increasing complexity of products. The authors emphasize that definition of complexity involves more than just counting number of constituents and taste sensations, and suggest that minor differences in the task given to the assessor might explain different performances. PRACTICAL APPLICATIONSPractical use of the research presented in the present paper is in a sensory evaluation context. It is important for the users of sensory data to find out how the profiling should be organized to achieve optimum output, and in specific, the need for extensive training when dealing with a more complex product. The present study hypothesized that sensory assessors would have more difficulties evaluating a more complex product. However, the results showed that panel leaders should be more concerned with the task variables in the sensory evaluation. Even a minor shift in task variables had a stronger impact on the performance and reliability of the assessors than increasing number of constituents and/or stimuli sensations of the product. This study did not demonstrate a need for extensive training when dealing with a more complex product as hypothesized.