Effectiveness of a Hydrogen Peroxide Mist (Trophon) System in Inactivating Healthcare Pathogens on Surface and Endocavitary Probes

Ultrasound probes are used in sonographic scanning and are commonly used as either surface probes or endocavitary probes. Surface probes are used on intact skin, such as the abdomenthey are considered noncritical and require at least low-level disinfection between patients. Endocavitary probes (eg, transvaginal, transrectal, or transesophageal probes) are considered semicritical because they have direct contact with mucous membranes (eg, vagina, rectum, or pharynx) or nonintact skin. While one could argue that the use of the probe cover changes the category for the endocavitary probe, the Centers for Disease Control and Prevention (CDC) guideline for disinfection and sterilization recommends that a new condom/probe cover should be used for each patient, and because condoms/probe covers and low-level disinfection may fail, high-level disinfection of the probe should be performed. The relevance of this recommendation is reinforced by the finding that sterile ultrasound probe covers and condoms can have a perforation rate from 0% to 81% before and after use. These studies underscore the need for high-level disinfection of endocavitary probes between examinations

Evaluation of Various Methods for Roasting Frozen Turkeys

Frozen turkeys were roasted to a lower than normal final temperature (71.1°C, 160°F) by one of the following methods: (1) foil tent, 93.3°C (200°F) oven; (2) foil wrap, 93.3°C (200°F) oven; (3) foil tent, 162.8°C (325°F) oven; (4) roasting bag, 176.7°C (350°F) oven; (5) foil wrap, 204.4°C (400°F) oven; or (6) microwave oven. Birds roasted by low temperature roasting methods received highest ratings for most attributes. Basted birds were preferred for all eating quality attributes. Microwave roasted birds reached final temperature fastest and with least energy consumption, but were rated low in appearance and eating qualities, and often had undesirably pink thigh joints. Turkeys inoculated with Salmonella typhimurium and Clostridium perfringens vegetative cells were essentially sterilized by all roasting methods. These methods can be considered as convenient alternatives to conventional roasting procedures