Because of the great interest in the problem of gastroesophageal reflux, much emphasis has been placed on factors which control the competence of the lower esophageal sphincter (LES). Much study has been devoted to the effect of hormones and drugs on the LES. Of the various diagnostic methods available, 24-hour pH testing seems to offer the most information regarding reflux and its complications. Medical therapy should be given a careful trial before surgical procedures for reflux are considered. Diagnostic esophagoscopy is usually performed with fiberoptic instruments. Open-tube esophagoscopes are still preferable for most types of endoscopy is usually performed with fiberoptic instruments. Open-tube esophagoscopes are still preferable for most types of endoscopic therapy. However, flexible fiberscopes may be used for injection of esophageal varices and for laser coagulation of bleeding lesions or even tumors. Guide wires may be introduced through flexible scopes to aid in the dilation of esophageal strictures and also to aid in the placement of prosthetic tubes in patients with obstructing cancers. The performance of esophagoscopy by practitioners of several disciplines has resulted in fragmentation of the specialty. Ideally, all esophagoscopists should be competent with both open-tube and fiberoptic scopes and should be familiar with all of the newer knowledge of the physiology and pharmacology of the esophagus and its sphincters.

Diverticulum, Esophageal↗

PubMedDate not supplied

Assessment of the human risk associated with use of pork with possible presence of Salmonella typhimurium DT104 for dry-cured sausages.

We examined whether pork with suspected content of Salmonella Typhimurium DT104 (DT104) could be used for production of dry-cured sausages without jeopardizing consumer safety. The results of the risk assessment showed, that if Salmonella is present in raw pork, it is usually in low numbers. Additionally, during processing, an eventual presence of Salmonella will be reduced with at least two log units. The simulations showed that only 1-2 DT104 would be present in dry-cured sausages made by Danish pork, and this extremely seldom. Likewise, up to 4 DT104 would be present in dry-cured sausages made by foreign pork. It is not clear whether these low numbers of DT104 are capable of producing disease at all. However, if higher numbers are present, disease might occur. Therefore, we set up a monitoring and managing program, including a list with demands to processing in order to achieve minimum two-log reduction of any DT104 bacteria. The suggested scheme implies a far better and more systematic monitoring than the current system, ensuring the consumer a higher degree of food safety.

Animals↗

PubMedDate not supplied

Diazepam for bronchoscopic premedication.

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Adult↗