Human bite injuries in the oro-facial region at the Muhimbili National Hospital, Tanzania

<p>Abstract</p> <p>Background</p> <p>Human bites in the maxillofacial region compromise function and aesthetics, resulting in social and psychological effects. There is paucity of information regarding human bite injuries in Tanzania. The aim of the study was to assess the occurrence, treatment modalities and prognosis of human bite injuries in the oro-facial region at the Muhimbili National Hospital Dar es Salaam, Tanzania.</p> <p>Methods</p> <p>In a prospective study the details of patients with human bite injuries in the oro-facial region who attended at the Department of Oral and Maxillofacial Surgery of the Muhimbili National Hospital between January 2001 and December 2005 were recorded. Data included information on age, sex, site, duration of the injury at the time of reporting to hospital, reasons, details of treatment offered and outcome after treatment.</p> <p>Results</p> <p>A total of 33 patients, 13 males and 20 females aged between 12 and 49 years with human bite injuries in the oro-facial region were treated. Thirty patients presented with clean uninfected wounds while 3 had infected wounds. The most (45.5%) frequently affected site was the lower lip. Treatment offered included thorough surgical cleansing with adequate surgical debridement and primary suturing. Tetanus prophylaxis and a course of broad-spectrum antibiotics were given to all the patients. In 90% of the 30 patients who were treated by suturing, the healing was uneventful with only 10% experiencing wound infection or necrosis. Three patients who presented with wounds that had signs of infection were treated by surgical cleansing with debridement, antibiotics and daily dressing followed by delayed primary suturing.</p> <p>Conclusion</p> <p>Most of the human bite injuries in the oro-facial region were due to social conflicts. Although generally considered to be dirty or contaminated they could be successfully treated by surgical cleansing and primary suture with a favourable outcome. Management of such injuries often need multidisciplinary approach.</p

The use of Traditional Medicine by Ghanaians in Canada

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Viability of probiotic bacteria and concentrations of organic acids in commercial yoghurts during refrigerated storage

Yoghurts (four varieties), prepared using Streptococcus thermophilus and Lactobacttlus delbrueckii ssp. bulgaricus and containing three probiotic strains, Bifidobacterium animalis Bb-12, L. acidophilus La-5 and L. rhamnosus GG, were examined for viability over a month of refrigerated storage. At 1, 7, 14, 21 and 28 days of refrigerated storage, the yoghurts contained stable viable populations of B. animalis Bb-12, L. acidophilus La-5 and L. rhamnosus GG, with no significant changes between intervals (P > 0.05), populations remaining at 8.0 to 8.7 logjo viable cells/mL for the projected shelf life. Decreases in pH between storage intervals appeared to reduce the viable populations of probiotic bacteria in each yoghurt (P > 0.05). Low pH levels (≤ pH 4.0) were due to lactic and acetic acids and acids derived from fruit juice flavourings. The concentration of lactic acid was significantly greater than acetic acid in each yoghurt (P > 0.05).link_to_subscribed_fulltex

Effect of high pressure treatment on viability of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus and L. acidophilus and the pH of fermented milk

The effect of high pressure (HP) treatment at 480 mPa on viable populations of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, and L. acidophilus was studied in reconstituted skim milk. Reductions in viable population were directly related to the HP processing time. L. delbrueckii ssp. bulgaricus, showed the greatest sensitivity to HP treatment, whereas S. thermophilus showed the greatest resistance to HP treatment. All organisms showed a significant recovery in their viability after one week of refrigerated storage. High pressure treatment caused the pH level of fermented milk to increase by 0.49 to 1.01 units. The greatest increase in pH after HP treatment occurred in milk fermented by L. delbrueckii ssp. bulgaricus.link_to_subscribed_fulltex

α-Galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk

The metabolic activities of Lactobacillus acidophilus (LAFTI® L10 and La4962) Bifidobacterium (lactis LAFTI® B94 and longum Bl536), Lactobacillus casei (LAFTI® L26 and Lc279), Lactobacillus delbrueckii ssp. bulgaricus Lb1466 and Streptococuss thermophilus St1342 were assessed in soymilk. Strains were initially analyzed for α-galactosidase activity and organic acid production in MRS broth at 37 °C. Consequently, soymilk was fermented with each strain and cell growth, production of organic acid, metabolism of oligosaccharides and proteolytic and ACE-inhibitory activities were assessed during 48 h of incubation at 42 °C. All strains exhibited variable α-galactosidase activity, with Bifidobacterium lactis B94 showing the highest activity. The oligosaccharide metabolism depended on α-galactosidase activity. B. lactis B94, S. thermophilus St1342 and L. acidophilus La4962 reduced raffinose substantially by 77.4%, 64.5% and 55.9%, respectively. All strains reached the desired therapeutic level of 108 cfu/ml in soymilk after 48 h at 42 °C. The hydrolysis of protein in soymilk likely depended on strain (P < 0.0001) and time (P < 0.0001). The strains also released bioactive peptides with ACE-inhibitory activities between 17% and 43%. © 2006 Elsevier Ltd. All rights reserved.link_to_subscribed_fulltex