Safer tattooing interventions in prisons: A systematic review and call to action

© 2018 The Author(s). Background: Worldwide more than ten million people are detained at any given time. Between 5 and 60% of people experiencing incarceration report receipt of a tattoo in prison - mostly clandestine, which is associated with risks of blood-borne infections (BBIs). Although safer tattooing techniques are effective in preventing BBI transmission and available to the general population, there is limited knowledge about the impact of safer tattooing strategies in prisons in terms of health outcomes, changes in knowledge and behaviors, and best practice models for implementation. The objective of this research was to identify and review safer tattooing interventions. Methods: We conducted a systematic review of the literature. Studies of all design types were included if they were published until 27 June 2018, the population was incarcerated adults, they reported quantitative outcomes, and were published in English, French, or Spanish. Results: Of 55 papers retrieved from the initial search, no peer-reviewed article was identified. One paper from the grey literature described a multi-site pilot project in Canada. Its evaluation suggested that the project was effective in enhancing knowledge of incarcerated people and prison staff on standard precautions, had the potential to reduce harm, provided vocational opportunities, and was feasible although enhancements were needed to improve implementation issues and efficiency. Conclusions: Although access to preventive services, including to safer tattooing interventions, is a human right and recommended by United Nations agencies as part of a comprehensive package of harm reduction interventions in prisons, this review identified only a few promising strategies for safer tattooing interventions in carceral settings. We call upon governments, criminal justice authorities, non-governmental organizations, and academic institutions to implement safer tattooing projects that adhere to the following guiding principles: i) integration of methodologically-rigorous implementation research; ii) involvement of key stakeholders (incarcerated people, prison authorities, research partners) in the project design, implementation, and research; iii) integration into a comprehensive package of BBI prevention, treatment, and care, using a stepwise approach that considers local resources and acceptability; and iv) publication and dissemination of findings, and scaling up efforts. Prospero Registration: CRD42017072502

Apple, condom, and cocaine - Body stuffing in prison: A case report

© 2018 The Author(s). Background: Drug dealers and drug users resort to body stuffing to hastily conceal illicit drugs by ingesting their drug packets. This practice represents a medical challenge because rupture of the often insecure packaging can be toxic and even lethal. In an emergency setting, official guidelines are needed to help the medical team decide on the proper treatment. A preliminary observation period is generally accepted but its duration varies from hours to eventual packet expulsion. Case presentation: This case involves a 20-year-old white man in detention who claimed to have ingested one cocaine packet wrapped in plastic food-wrap and a condom in anticipation of an impending cell search. He reached out to medical professionals on day 4 after having unsuccessfully tried several methods to expel the drug packet, including swallowing olive oil, natural laxatives, liters of water, and 12 carved apple chunks. An initial computed tomography scan confirmed multiple packet-sized images throughout his stomach and bowel. After 24 hours of observation and normal bowel movements without expelling any packets, a subsequent scan found only one air-lined packet afloat in the gastric content. Due to the prolonged retention of the package there was an increased risk of rupture. The packet was eventually removed by laparoscopic gastrotomy. Conclusions: This case report illustrates that observation time needs to be adapted to each individual case of body stuffing. Proof of complete drug package evacuation ensures secure patient discharge. Body stuffers should be routinely asked for a detailed history, including how the drug is wrapped, and whether or not they ingested other substances to help expel the packets. The history enables the accurate interpretation of imaging. Repeated imaging can help follow the progress of packets if not all have been expelled during the observation period. Drug packets should be surgically removed in case of prolonged retention. To ensure the best possible outcomes, patients should have access to high-quality, private, and confidential medical care, which is equal to that offered to the general population. This is paramount to earning trust and collaboration from people in detention who resort to body stuffing

Interaction-based quantum metrology showing scaling beyond the Heisenberg limit

Quantum metrology studies the use of entanglement and other quantum resources to improve precision measurement. An interferometer using N independent particles to measure a parameter X can achieve at best the "standard quantum limit" (SQL) of sensitivity {\delta}X \propto N^{-1/2}. The same interferometer using N entangled particles can achieve in principle the "Heisenberg limit" {\delta}X \propto N^{-1}, using exotic states. Recent theoretical work argues that interactions among particles may be a valuable resource for quantum metrology, allowing scaling beyond the Heisenberg limit. Specifically, a k-particle interaction will produce sensitivity {\delta}X \propto N^{-k} with appropriate entangled states and {\delta}X \propto N^{-(k-1/2)} even without entanglement. Here we demonstrate this "super-Heisenberg" scaling in a nonlinear, non-destructive measurement of the magnetisation of an atomic ensemble. We use fast optical nonlinearities to generate a pairwise photon-photon interaction (k = 2) while preserving quantum-noise-limited performance, to produce {\delta}X \propto N^{-3/2}. We observe super-Heisenberg scaling over two orders of magnitude in N, limited at large N by higher-order nonlinear effects, in good agreement with theory. For a measurement of limited duration, super-Heisenberg scaling allows the nonlinear measurement to overtake in sensitivity a comparable linear measurement with the same number of photons. In other scenarios, however, higher-order nonlinearities prevent this crossover from occurring, reflecting the subtle relationship of scaling to sensitivity in nonlinear systems. This work shows that inter-particle interactions can improve sensitivity in a quantum-limited measurement, and introduces a fundamentally new resource for quantum metrology

Cognitive loading affects motor awareness and movement kinematics but not locomotor trajectories during goal-directed walking in a virtual reality environment.

The primary purpose of this study was to investigate the effects of cognitive loading on movement kinematics and trajectory formation during goal-directed walking in a virtual reality (VR) environment. The secondary objective was to measure how participants corrected their trajectories for perturbed feedback and how participants' awareness of such perturbations changed under cognitive loading. We asked 14 healthy young adults to walk towards four different target locations in a VR environment while their movements were tracked and played back in real-time on a large projection screen. In 75% of all trials we introduced angular deviations of ±5° to ±30° between the veridical walking trajectory and the visual feedback. Participants performed a second experimental block under cognitive load (serial-7 subtraction, counter-balanced across participants). We measured walking kinematics (joint-angles, velocity profiles) and motor performance (end-point-compensation, trajectory-deviations). Motor awareness was determined by asking participants to rate the veracity of the feedback after every trial. In-line with previous findings in natural settings, participants displayed stereotypical walking trajectories in a VR environment. Our results extend these findings as they demonstrate that taxing cognitive resources did not affect trajectory formation and deviations although it interfered with the participants' movement kinematics, in particular walking velocity. Additionally, we report that motor awareness was selectively impaired by the secondary task in trials with high perceptual uncertainty. Compared with data on eye and arm movements our findings lend support to the hypothesis that the central nervous system (CNS) uses common mechanisms to govern goal-directed movements, including locomotion. We discuss our results with respect to the use of VR methods in gait control and rehabilitation

Aneurysms—from traumatology to screening

This paper deals with aneurysmal disease, primarily when localized in the abdominal aorta. It is based on the Olof Rudbeck lecture 2009. Aneurysm is a localized widening of an artery, and its definition has become an important issue today when the disease is in focus for screening programmes. Aetiology and pathogenesis are still poorly understood, but a genetic component determining the strength of the aortic wall is important, and there is a strong male dominance. Historically, several attempts have been made to treat the disease, but reconstructive treatment has been possible only since 1951, in an increasing number of cases performed endovascularly. By early detection through screening, and thereby the possibility to treat before rupture, it has now become possible to decrease the total mortality from the disease in the population

Pneumococcal polyarticular septic arthritis after a single infusion of infliximab in a rheumatoid arthritis patient: a case report

<p>Abstract</p> <p>Introduction</p> <p>We present a case of <it>Streptococcus pneumoniae </it>polyarticular septic arthritis in a patient with rheumatoid arthritis receiving a single infusion of infliximab.</p> <p>Case presentation</p> <p>A 38-year-old Japanese man with a 5-year history of seronegative rheumatoid arthritis had previously received sulphasalazine and methotrexate therapies and was on regular low-dose prednisolone therapy. Despite these treatments, his disease activity remained high and infliximab was introduced in addition to methotrexate, prednisolone, and folic acid. However, he was admitted to hospital with a fever of 40.6°C, chills, and polyarthralgia eight days after the first infusion of infliximab. His joints were swollen, painful, and warm. Laboratory data showed marked acute inflammation. He was diagnosed with bacterial septic polyarthritis, and emergency surgical joint lavage and drainage was performed at the knees along with needle aspiration and lavage of the ankles and right wrist. He was then given intravenous antibiotic therapy for 31 days. He made a good recovery and was discharged on day 37.</p> <p>Conclusions</p> <p>We believe this is the first reported case of severe pneumococcal septic arthritis requiring hospitalization in a patient treated with infliximab. <it>S. pneumonia </it>is now a well-recognized but uncommon cause of polyarticular septic arthritis that can lead to cessation of therapy, as in our patient's case.</p

Access to treatment in prison: an inventory of medication preparation and distribution approaches

The preparation and distribution of medication in prisons or jails are critical for individuals to access their treatment. This process is resource-intensive for healthcare professionals and may violate principles of confidentiality, autonomy, respect, and dignity if non-qualified staff are involved. However, there are no published best practices on the topic. This report aims to bridge this gap by presenting the results of a mapping exercise on different models of medication preparation and delivery. Authors call upon healthcare professionals to enrich this live document to inform health services research further and improve access to prescribed medications for people experiencing incarceration.</ns4:p

Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree

The effect of microwave processing on the characteristics of kiwifruit puree was evaluated by applying various gentle treatments. Different combinations of microwave power/processing time were applied, with power among 200-1,000 W and time among 60-340 s, and various sensory and instrumental measurements were performed with the aim of establishing correlations and determining which instrumental parameters were the most appropriate to control the quality of kiwi puree. The water and soluble solids of the product, 83 and 14/100 g sample, respectively, did not change due to treatments. For sensory assessment, an expert panel was previously trained to describe the product. Fourteen descriptors were defined, but only the descriptors 'typical kiwifruit colour', 'tone', 'lightness', 'visual consistency' and 'typical taste' were significant to distinguish between kiwifruit puree samples. The instrumental analysis of samples consisted in measuring consistency, viscosity, colour and physicochemical characteristics of the treated and fresh puree. Applying intense treatments (600 W-340 s, 900 W-300 s and 1,000 W-200 s) through high power or long treatment periods or a combination of these factors, mainly affects the consistency (flow distance decreased from 5. 9 to 3. 4 mm/g sample), viscosity (increased from 1. 6 to 2. 5 Pa/s), colour (maximun ¿E was 6 U) and taste of the product. As a result, samples were thicker and with an atypical flavour and kiwifruit colour due to increased clarity (L* increased from 38 to 43) and slight changes in the yellow-green hue (h* decreased from 95 to 94). For the instrumental determinations of colour and visual perception of consistency, the most suitable parameters for quality control are the colour coordinates L*, a*, h*, whiteness index and flow distance measured with a Bostwick consistometer. © 2011 Springer Science+Business Media, LLC.The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2010-22176. The authors are indebted to the Generalitat Valenciana (Valencia, Spain) for the Grant awarded to the author Maria Benlloch. The translation of this paper was funded by the Universidad Politecnica de Valencia, Spain.Benlloch Tinoco, M.; Varela Tomasco, PA.; Salvador Alcaraz, A.; Martínez Navarrete, N. (2012). Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree. Food and Bioprocess Technology. 5(8):3021-3031. https://doi.org/10.1007/s11947-011-0652-1S3021303158Albert, A., Varela, P., Salvador, A., & Fiszman, S. M. (2009). Improvement of crunchiness of battered fish nuggets. European Food Research and Technology, 228, 923–930.Alegria, P., Pinheiro, J., Gonçalves, E. M., Fernandes, I., Moldao, M., & Abreu, M. (2010). Evaluation of a pre-cut heat treatment as an alternative to chlorine in minimally processed shredded carrot. Innovative Food Science and Emerging Technologies, 11, 155–161.AOAC. (2000). Official Methods of Analysis of AOAC International. Gaithersburg: AOAC.Barboni, T., Cannac, M., & Chiaramonti, N. (2010). Effect of cold storage and ozone treatment on physicochemical parameters, soluble sugars and organic acids in Actinidia deliciosa. Food Chemistry, 121, 946–951.Beirão-da-Costa, S., Steiner, A., Correia, L., Empis, J., & Moldão-Martins, M. (2006). Effects of maturity stage and mild heat treatments on quality of minimally processed kiwifruitfruit. Journal of Food Engineering, 76, 616–625.Bodart, M., de Peñaranda, R., Deneyer, A., & Flamant, G. (2008). Photometry and colorimetry characterisation of materials in daylighting evaluation tools. Building and Environment, 43, 2046–2058.Bourne, M. C. (1982). Food texture and viscosity-concept and measurement. New York: Academic.Cano, M. P., Hernández, A., & de Ancos, B. (1997). High pressure and temperature effects on enzyme inactivation in strawberry and orange products. Journal of Food Science, 62(1), 85–88.Chiralt, A., Martínez-Navarrete, N., Camacho, M. M., & González, C. (1998). Experimentos de fisicoquímica de alimentos. Valencia: Editorial Universidad Politécnica de Valencia (Chapter 3).Chiralt, A., Martínez-Navarrete, N., González, C., Talens, P., & Moraga, G. (2007). Propiedades físicas de los alimentos. Valencia: Editorial Universidad Politécnica de Valencia (Chapter 16).Contreras, C., Martín, M. E., Martínez-Navarrete, N., & Chiralt, A. (2005). Effect of vacuum impregnation and microwave application on structural changes occurred during air drying of apple. Food Science and Technology/LWT, 38(5), 471–477.Contreras, C., Martín-Esparza, M. E., Martínez-Navarrete, N., & Chiralt, A. (2007). Influence of osmotic pre-treatment and microwave application on properties of air dried strawberry related to structural changes. European Food Research and Technology, 224, 499–504.de Ancos, B., Cano, M. P., Hernández, A., & Monreal, M. (1999). Effects of microwave heating on pigment composition and color of fruit purees. Journal of the Science of Food and Agriculture, 79, 663–670.Dubost, N. J., Shewfelt, R. L., & Eitenmiller, R. R. (2003). Consumer acceptability, sensory and instrumental analysis of peanut soy spreads. Journal of Food Quality, 26, 27–42.Escribano, S., Sánchez, F. J., & Lázaro, A. (2010). Establishment of a sensory characterization protocol for melon (Cucumis melo L.) and its correlation with physical-chemical attributes: indications for future genetics improvements. European Food Research and Technology, 231, 611–621.Fang, L., Jiang, B., & Zhang, T. (2008). Effect of combined high pressure and thermal treatment in kiwifruit peroxidase. Food Chemistry, 109, 802–807.Fisk, C. L., McDaniel, M. R., Strick, B. C., & Zhao, Y. (2006). Physicochemical, sensory, and nutritive qualities of hardy kiwifruit (Actinidia arguta ‘Ananasnaya’) as affected by harvest maturity and storage. Sensory and Nutritive Qualities of Food, 71(3), 204–210.Fúster, C., Préstamo, G., & Cano, M. P. (1994). Drip loss, peroxidase and sensory changes in kiwi fruit slices during frozen storage. Journal of the Science of Food and Agriculture, 64, 23–29.Guldas, M. (2003). Peeling and the physical and chemical properties of kiwi fruit. Journal of Food Processing Preservation, 27, 271–284.Igual, M., Contreras, C., & Martínez-Navarrete, N. (2010). Non-conventional techniques to obtain grapefruit jam. Innovative Food Science and Emerging Technologies, 11, 335–341.Igual, M., García-Martínez, E., Camacho, M. M., & Martínez-Navarrete, N. (2010). Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice. Food Chemistry, 118, 291–299.Jaeger, S. R., Rossiter, K. L., Wismer, W. V., & Harker, F. R. (2003). Consumer-driven product development in the kiwifruit industry. Food Quality and Preference, 14, 187–198.Lawless, H., & Heymann, H. (1998). Sensory evaluation of food: Principles and practices. New York: Chapman & Hall.MAPA (2010). Plataforma de conocimiento para el medio rural y pesquero. National Agricultural Statistics Database, Spain, Available at: www.mapa.es . Accessed 05 October 2010.Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48, 169–175.Mohammadi, A., Rafiee, S., Emam-Djomeh, Z., & Keyhani, A. (2008). Kinetic models for colour change in kiwifruit slices during Hoy Air drying. World Journal of Agricultural Sciences, 4(3), 376–383.Moretti, C. L., Mattos, L. M., Machado, C. M. M., & Kluge, R. A. (2007). Physiological and quality attributes associated with different centrifugation times of baby carrots. Horticultura Brasileira, 25, 557–561.Nielsen, S. S. (2010). Food analysis laboratory manual. New York: Springer.Oraguzie, N., Alspach, P., Volz, R., Whitworz, C., Ranatunga, C., Weskett, R., et al. (2009). Postharvest assessment of fruit quality parameters in apple using both instrument and an expert panel. Posthaverst Biology and Technology., 52, 279–287.Pagliarini, E., Laureati, M., & Lavelli, V. (2010). Sensory evaluation of gluten-free breads assessed by a trained panel of celiac assessors. European Food Research and Technology, 231, 37–46.Park, E. Y., & Luh, B. S. (1985). Polyphenol oxidase of kiwifruit. Journal of Food Science, 50, 678–684.Schubert, H., & Regier, M. (2010). The microwave processing of foods. London: Woodhead.Segnini, S., Dejmek, P., & Öste, R. (1999). Relationship between instrumental and sensory analysis of texture and colour of potato chips. Journal of Texture Studies, 30, 677–690.Sinija, V. R., & Mishra, H. N. (2011). Fuzzy analysis of sensory data for quality evaluation and ranking of instant green Tea powder and granules. Food Bioprocess Technology, 4, 408–416.Soufleros, E. H., Pissa, I., Petridis, D., Lygerakis, M., Mermelas, K., Boukouvalas, G., et al. (2001). Instrumental analysis of volatile and other compounds of Greek kiwi wine; sensory evaluation and optimization of its composition. Analytical, Nutritional and Clinical Methods Section, 75, 487–500.Vadivambal, R., & Jayas, D. S. (2007). Changes in quality of microwave-treated agricultural products-a review. Biosystems Engineering, 98, 1–16.Worch, T., Lê, S., & Punter, P. (2010). How reliable are the consumers? Comparison of sensory profiles from consumers and experts. Food Quality and Preference, 21, 309–318.Zanoni, B., Lavelli, V., Ambrosoli, R., Garavaglia, L., Minati, J., & Pagliarini, E. (2007). A model to predict shelf-life in air and darkness of cut, ready-to-use, fresh carrots under both isothermal and non-isothermal conditions. Journal of Food Engineering, 79, 586–591.Zolfaghari, M., Sahari, M. A., Barzegar, M., & Samadloiy, H. (2010). Physicochemical and enzymatic properties of five kiwifruit cultivars during cold storage. Food Bioprocess Technology, 3, 239–246