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Biomedical subjects

J A Garibaldi

Publications and source records attributed to J A Garibaldi.

At least 19 recordsLinked to original sources
PubMed2002

Evaluation of ketorolac (Toradol) with varying amounts of codeine for postoperative extraction pain control.

This study analyzes the combination of oral ketorolac 10 mg with varying amounts of codeine phosphate, and the postoperative pain relief that developed from these combinations. Five groups of patients were administered the codeine/ketorolac combinations. Variations of the combinations were analyzed to ascertain if an optimal analgesic ratio existed. All controllable variables involved with the surgical procedure were held constant to allow for better evaluation of postoperative pain. Results obtained from 67 patients indicated that the best pain relief was achieved with a combination of 10 mg ketorolac and 15 mg codeine phosphate. Codeine alone provided adequate analgesia, but the addition of ketorolac reduced the patients' perceived side effects. The presence of codeine in the analgesic combination was also shown to reduce the number of days that the patient required the medication postoperatively. Reducing the duration of medication use postoperatively may also minimize the possible side effects of ketorolac and codeine, which could develop with extended periods of use.

Administration, Oral↗
PubMed1998

Dentoalveolar surgical sequelae.

Most general dental practitioners perform dentoalveolar surgery as part of their practice. Postoperative sequelae can cause great concern for patients and undue stress for the general practitioner. This article explains the importance of patient education with regard to these sequelae and discusses standard treatment modalities the practitioner can employ if they should arise.

Analgesics, Opioid↗
PubMed1997

Forceps extraction of teeth with severe internal root resorption.

Many treatment plans require a dental practitioner to maintain the entire labial cortical plate of bone when removing an anterior maxillary tooth. A tooth with an undermined root secondary to an endodontic perforation or internal (Idiopathic) resorption can present a surgical challenge to the general practitioner. This article describes a new technique for extracting a severely undermined anterior maxillary tooth while maintaining the entire labial cortex of bone.

Adult↗
PubMed1995

Treatment of post-operative pain.

The effectiveness of three treatments for alveolar osteitis was compared. It was found that chlorhexidine gluconate mouthwash treatment and 2.5 percent Lidocaine ointment treatment reduced the number of days a patient was symptomatic compared to the conventional eugenol-impregnated iodoform gauze treatment. With the conventional use of eugenol-impregnated iodoform gauze, the severity of the patient's symptoms were reduced more effectively than with the other two treatments, but the symptoms lasted longer.

Analysis of Variance↗
PubMed1995

Cephalosporin vs penicillin.

The correlation between late infection of an orthopedic prosthesis and a dental bacteremia remains controversial. Transient bacteremia does occur after dental treatment, usually involving streptococcal bacteria, but many orthopedic surgeons choose an anti-staphylococcal agent as their prophylactic antibiotic of choice. This article reports the results of a recent survey designed to determine, from orthopedic surgeons, antibiotic premedication coverage and, specifically, the rationale for a chosen regimen for patients having dental surgery. The responses showed no common agreement for the choice of a specific antibiotic and little rationale regarding the need for prophylaxis.

Antibiotic Prophylaxis↗
PubMed1994

Cephalosporin vs penicillin.

The correlation between late infection of an orthopedic prosthesis and a dental bacteremia remains controversial. Transient bacteremia does occur after dental treatment, usually involving streptococcal bacteria, but many orthopedic surgeons choose an anti-staphylococcal agent as their prophylactic antibiotic of choice. This article reports the results of a recent survey designed to determine, from orthopedic surgeons, antibiotic premedication coverage and, specifically, the rationale for a chosen regimen for patients having dental surgery. The responses showed no common agreement for the choice of a specific antibiotic and little rationale regarding the need for prophylaxis.

Bacteremia↗
PubMed1993

An unusual odontoma.

A case involving the unusual radiographic appearance of an odontoma, its surgical management and the post-operative sequela is presented and discussed. The final diagnosis emphasizes the need for thorough microscopic examination. Cysts and neoplasms can arise from the odontogenic epithelial component of this anomaly and lead to further complications, including more extensive surgical intervention.

Adult↗
PubMed1979

Pasteurization of salted whole egg inoculated with Arizona or Salmonella.

Recently, Arizona bacteria, close relatives of Salmonella, were recovered from salted whole egg that had been pasteurized by the presently recommended process of 63.3 degrees C (146 degrees F) for 3.5 min. Because of this and the fact that the heat resistance of Arizona in salted whole egg had not been determined, the present study was undertaken. Arizona or Salmonella, grown in Trypticase soy broth supplemented with 2% yeast extract in Fernbach flasks covered with aluminum foil over cotton and guaze at 35 degrees C with shaking at 176 rpm for about 96 h, were found to have the greatest degree of heat resistance. As expected, these cells, when inoculated into salted whole egg at 10(7) cells per ml, survived heating at 63.3 degrees C (146 degrees F) for 3.5 min in a two-phase slug flow heat exchanger. To consistently achieve a 7-log kill of typical Salmonella or Arizona, a treatment of 67 degrees C (152.6 degrees F) for 3.5 min was required. However, if a 7-log kill is mandatory, it remains to be determined whether this process affect the functional properties of this product.

Eggs↗
PubMed1975

Death of Staphylococcus aureus in liquid whole egg near pH 8.

Incubating and shaking Staphylococcus aureus in liquid whole egg causes a decline in viability. During the period of agitation, the natural pH of the egg rises from about 7.2 to between 8.0 and 8.2 as a result of a loss of carbon dioxide. However, if the pH of the egg is prevented from rising, either by not shaking or by addition of a buffer, S. aureus will grow. The cause of death is traced to the presence of lysozyme of egg white. Interestingly, the action of lysozyme is not attributable to its bacterial lytic property but, instead, to the basicity of the lysozyme molecule. This conclusion is supported by the fact that the lytic property of lysozyme is known to have its optimal activity near neutrality and by the finding that protamine sulfate, a nonenzymatic basic polypeptide, also caused death of S. aureus at pH 8.0 but not at 7.0. It was postulated that the rise in pH renders the bacterial cells more negatively charged, so that in the presence of positively charged molecules like lysozyme or protamine sulfate a complex is formed, agglutinating the cells.

Carbon Dioxide↗
PubMed1972

Influence of temperature on the biosynthesis of iron transport compounds by Salmonella typhimurium.

The biosynthesis of phenolate iron transport compounds by Salmonella typhimurium Tm-1 is temperature-sensitive. As the temperature of incubation is raised from 31.0 to 36.9 C, the organism excretes less iron transport compound into the medium. The organism in unable to grow at 40.3 C on a 1% succinatesalts medium unless supplemented with such iron transport compounds. The iron requirement for maximum cell yields on this medium is 0.10 mug/ml. The biosynthesis of phenolate iron transport compounds is suppressed at iron concentrations greater than 3.0 mug/ml.

Benzoates↗
PubMed1971

Influence of temperature on the iron metabolism of a fluorescent pseudomonad.

The iron requirement for maximal cell yields of a fluorescent pseudomonad increases as the temperature of incubation is increased. On a succinate salts medium, maximal cell yields are attained at iron concentrations of 0.10 mug/ml of added iron at 20 C and at 3.0 mug/ml of added iron at 28 C. This bacterium does not grow in the basal medium at 31 C even in the presence of 0.01 to 10 mug/ml of added iron. The inability to grow at the higher temperature is due to the loss, by this organism, of its ability to biosynthesize hydroxamate iron transport compounds at temperatures of 28 C and above, since supplementation with such compounds produced by this organism at lower temperatures promoted growth at 31 C. The biosynthesis of these compounds at lower temperatures contributes to the efficient utilization of iron by the bacterium.

Bacteriological Techniques↗
PubMed1970

Role of microbial iron transport compounds in bacterial spoilage of eggs.

Microbial iron transport compounds, belonging either to the hydroxamate family excreted by pseudomonads, or to the phenolate family excreted by salmonellae, reverse the bacteriostatic effect of conalbumin on the growth of these bacteria in egg white. The presence of microgram quantities of these compounds permits both salmonellae and pseudomonads to reach dense populations in egg white. The role of these iron transport compounds in bacterial egg spoilage is discussed.

Animals↗
PubMed1970

Production of acetoin and diacetyl by the genus Salmonella.

Members (all 42 tested) of the genus Salmonella, although Voges-Proskauer-negative when grown on MR-VP Medium, produce abundant quantities of acetoin or diacetyl, or both, when cultured on a minimal medium containing 1% glucose. The designation that the genus Salmonella does not produce acetoin should be re-examined.

Butanones↗
PubMed1969

Heat resistance of Salmonella: the uniqueness of Salmonella senftenberg 775W.

Of approximately 300 cultures of Salmonella, representing 75 different serotypes, none was found to be as heat-resistant as S. senftenberg 775W. However, S. blockley 2004 was 5 times more heat-resistant and S. senftenberg 775W was 30 times more heat-resistant than S. typhimurium Tm-1, the reference strain in this study. All other strains of Salmonella tested, including 19 strains of S. senftenberg and 7 strains of S. blockley, had decimal reduction times at 57 C of about 1 min, equivalent to that of the reference organism, Tm-1. As observed in other bacterial species, strain 775W is more heat-sensitive in the log phase than in the stationary phase of growth. Cells from cultures grown at 44 C were more heat-resistant than those grown at either 35 or 15 C; the medium of growth, whether minimal or complex, made no appreciable difference in heat resistance. Cells from cultures limited by a carbon source were killed at a much slower rate than those limited by a nitrogen source and exhibited a 1-hr lag at 55 C before a significant rate of kill was attained. For any given set of growth conditions, strain 775W was always more heat-resistant than another strain of S. senftenberg, 197B, which has normal heat resistance.

Culture Media↗
PubMed1969

Heat resistance of Salmonella in various egg products.

The heat-resistance characteristics of Salmonella typhimurium Tm-1, a reference strain in the stationary phase of growth, were determined at several temperatures in the major types of products produced by the egg industry. The time required to kill 90% of the population (D value) at a given temperature in specific egg products was as follows: at 60 C (140 F), D = 0.27 min for whole egg; D = 0.60 min for whole egg plus 10% sucrose; D = 1.0 min for fortified whole egg; D = 0.20 min for egg white (pH 7.3), stabilized with aluminum; D = 0.40 min for egg yolk; D = 4.0 min for egg yolk plus 10% sucrose; D = 5.1 min for egg yolk plus 10% NaCl; D = 1.0 min for scrambled egg mix; at 55 C (131 F), D = 0.55 min for egg white (pH 9.2); D = 1.2 min for egg white (pH 9.2) plus 10% sucrose. The average Z value (number of degrees, either centigrade or fahrenheit, for a thermal destruction time curve to traverse one logarithmic cycle) was 4.6 C (8.3 F) with a range from 4.2 to 5.3 C. Supplementation with 10% sucrose appeared to have a severalfold greater effect on the heat stabilization of egg white proteins than on S. typhimurium Tm-1. This information should be of value in the formulation of heat treatments to insure that all egg products be free of viable salmonellae.

Egg White↗
PubMed1969

Effect of pH and chelating agents on the heat resistance and viability of Salmonella typhimurium Tm-1 and Salmonella senftenberg 775W in egg white.

Supplementation of egg white at pH 8.9 with 5 mg of disodium ethylenediaminetetraacetic acid (EDTA) per ml resulted in a kill of Salmonella typhimurium Tm-1 of greater than 10(6) per ml after 28 days at 2 C. While at 28 C, supplementation with 7 mg of EDTA per ml resulted in approximately a 10(6) kill in less than 24 hr. Kena supplementation at 40 mg/ml of egg white resulted in a kill of S. typhimurium Tm-1 of greater than 10(6) after approximately 60 hr of storage at 28 C. This is in contrast to no reduction in viable count in unsupplemented egg white stored at 2 C and a 100-fold increase in viable count in that stored at 28 C. Supplementation of egg white with EDTA at 7 mg/ml or with Kena at 10 mg/ml also affected the heat resistant characteristics of the two organisms at 52.5 C, reducing the time required to kill 90% of the population (D value) at any pH by a factor of 2 to 6. There was a synergistic effect between EDTA and lactic acid when lactic acid was used to adjust EDTA-supplemented egg white to an acidic pH (5.3) which greatly decreased the heat resistance of Salmonella senftenberg 775W (from 100D to D).

Chelating Agents↗