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At least 235 records · Page 13Linked to original sources
PubMed2006

A new type of chopsticks for patients with impaired hand function.

OBJECTIVES: To present a method for adapting chopsticks to persons with hand impairments and to compare the efficiency of the adapted chopsticks with spoons among adults with cervical spinal cord injury (SCI). DESIGN: Equipment development and pilot evaluation. SETTING: Rehabilitation center. PARTICIPANTS: Two adults with complete C8-level SCI and 9 adults with incomplete SCI from the C6 to C8 level. INTERVENTIONS: Not applicable. MAIN OUTCOME MEASURES: Instructions for adapting chopsticks and the time to pick up and manipulate 4 types of food (noodle strips, cubed carrots, unshelled peanuts, tofu cube) by using adapted chopsticks as compared with spoons. RESULTS: The mean time for manipulating tofu was comparable between the adapted chopsticks and spoon, but the adapted chopsticks were sufficiently faster than spoons for noodle strips, carrots, and unshelled peanuts. CONCLUSIONS: Adapted chopsticks convert gross grasp into 2-point pinch. They are inexpensive, easily constructed, and may benefit patients with lower cervical SCI and residual gross grasp.

Cooking and Eating Utensils↗
PubMed2004

Paediatric electrical burn: outlet injury caused by steel chopstick misuse.

Electrical burn in children in compared with adults is rare due to less chance of exposure to electricity. Although studies have been reported regarding pediatric electrical injury, there are no reports concerning outlet injury, especially those suffered by placing a steel chopstick as conducting material into the wall socket. Steel chopsticks are widely used for eating food in Korea. Children have sometimes injured themselves by inserting these into wall sockets (220 V). A retrospective study was conducted to obtain information about the characteristics of pediatric electrical injury resulting from steel chopstick misuse between January 1996 to June 2002. A total of 57 children with outlet injury were involved. Wounds were multiple and localized within the hand. The prevalent age was about 3 years old. The children studied with low voltage minor electrical injuries were deeply injured, had a high operation rate and remarkable sequelae, although wounds were small and localized.

Age Distribution↗
PubMed2006

Analysis of burns caused by pre-filled gas canisters used for lamps or portable camping stoves.

The use of pre-filled valveless gas canisters for lamps or camping stoves has caused a number of serious burn incidents. We performed a retrospective analysis of all of the patients who were victims of such incidents admitted to the Marseille Burn Centre between January 1990 and March 2004. There were a total of 21 patients burned in such conditions. Adult males made up the majority of the victims of this sort. Lesions were often extensive (60% of the patients were burned over more than 10% of their body surface) and systematically deep. In order of frequency, burn locations were: the lower limbs, the upper limbs, the hands and the face. The incidents principally occurred during replacement of the canister near an open flame. The marketing of a canister with a valve in order to avoid gas leaks did not cause the old canisters to be taken off the market. On the contrary, European Safety Standard EN417, updated in October 2003, validated the use of these valveless canisters. The severity of the lesions caused and the existence of safe equivalent products requires the passage of a law that forbids valveless canisters.

Adult↗
PubMed2006

Lead blood concentrations and renal function evaluation: study in an exposed Mexican population.

The relation of blood Pb concentrations and renal dysfunction has been reported in association with interstitial fibrosis, tubular atrophy, and decreased glomerular filtration. In this report information about blood Pb concentrations and renal function tests in a population from Oaxaca, Mexico is analyzed. The main changes found were that males had higher blood Pb concentrations than females (P<0.0012); the leading variables associated with this were occupation (glazed pottery workers, P=0.0001) and the use of glazed pottery for preparing meals (P=0.0000). Variables that better explain uric acid variability were blood Pb concentrations, sex, weight, and height (r2=0.23). Hyperuricemia was associated with blood Pb concentrations above 40 microg/dL (OR=1.74, 95% CI, 1.12-2.61). SCr was associated with sex, age, and blood Pb, with coefficient r2=0.12. Our findings might be related to inadequate control of oven emissions, a situation that will require further analysis and the implementation of preventive measurements for the nonoccupational exposed population.

Adult↗
PubMed2004

Readiness to implement Hazard Analysis and Critical Control Point (HACCP) systems in Iowa schools.

OBJECTIVE: To evaluate current food-handling practices, food safety prerequisite programs, and employee knowledge and food safety attitudes and provide baseline data for implementing Hazard Analysis and Critical Control Point (HACCP) systems in school foodservice. DESIGN: One member of the research team visited each school to observe food-handling practices and assess prerequisite programs using a structured observation form. A questionnaire was used to determine employees' attitudes, knowledge, and demographic information. SUBJECTS/SETTING: A convenience sample of 40 Iowa schools was recruited with input from the Iowa Department of Education. STATISTICAL ANALYSES: Descriptive statistics were used to summarize data. One-way analysis of variance was used to assess differences in attitudes and food safety knowledge among managers, cooks, and other foodservice employees. Multiple linear regression assessed the relationship between manager and school district demographics and the food safety practice score. RESULTS: Proper food-handling practices were not being followed in many schools and prerequisite food safety programs for HACCP were found to be inadequate for many school foodservice operations. School foodservice employees were found to have a significant amount of food safety knowledge (15.9+/-2.4 out of 20 possible points). School districts with managers (P=.019) and employees (P=.030) who had a food handler certificate were found to have higher food safety practice scores. APPLICATIONS/CONCLUSIONS: Emphasis on implementing prerequisite programs in preparation for HACCP is needed in school foodservice. Training programs, both basic food safety such as ServSafe and HACCP, will support improvement of food-handling practices and implementation of prerequisite programs and HACCP.

Adolescent↗
PubMed2005

Prevalence of food production systems in school foodservice.

OBJECTIVE: What is the prevalence of central kitchens that use either cook-chill or cook-freeze production systems in school foodservice settings? DESIGN: A descriptive study using a 5-minute telephone survey during normal working hours was conducted. Questions were designed to be easily answered with minimal need to reference other documentation. SUBJECTS: Five hundred forty school foodservice directors, managers, and supervisors working in school districts of all sizes across the United States were randomly sampled from a national commercial directory of school districts for the study. A total of 353 individuals completed the survey representing 49 of 50 states. MAIN OUTCOME MEASURES: Means, standard deviations, and percentages were evaluated for all data collected. STATISTICAL ANALYSES PERFORMED: Descriptive statistics of school district characteristics, prevalence of production systems, food transport systems, inventory methods and equipment used for reheating food are reported. RESULTS: The most frequently reported production system was on-site kitchens (45.3%) followed by combination production systems (40.5%) where a central kitchen delivered to a number of satellite locations in addition to schools with on-site food preparation. Central kitchens without additional on-site kitchens represented 14.2% of this study. Of those school districts using either central kitchens or combination production systems, 78% reported hot-food preparation using hot-food delivery to satellites. Cook-chill or cook-freeze production systems were reported by 22% of respondents. CONCLUSIONS: The high proportion of school districts that prepared and delivered foods hot to satellite sites supports continuing efforts to identify food safety practices and issues related to maintaining food quality in schools.

Consumer Product Safety↗
PubMed2006

Accidental ligature strangulation due to electric grinder.

A young girl was accidentally strangled when her chunni (a piece of cloth worn around the neck by most Indian women) was caught in a moving electrical grinder. She was taken to the nearest hospital where she died within the next 9h, remaining unconscious throughout the hospital stay. Accidental strangulation of this kind due to household devices or machinery is extremely uncommon and to the best of our knowledge, this is the first case of its kind to be reported. The findings are presented.

Accidents↗
PubMed2004

Measurements of 60Co in spoons activated by neutrons during the JCO criticality accident at Tokai-mura in 1999.

Neutron activated items from the vicinity of the place where the JCO criticality accident occurred have been used to determine the fluence of neutrons around the facility and in nearby residential areas. By using underground laboratories for measuring the activation products, it is possible to extend the study to also cover radionuclides with very low activities from long-lived radionuclides. The present study describes gamma-ray spectrometry measurements undertaken in a range of underground laboratories for the purpose of measuring (60)Co more than 2 years after the criticality event. The measurements show that neutron fluence determined from (60)Co activity is in agreement with previous measurements using the short-lived radionuclides (51)Cr and (59)Fe. Limits on contamination of the samples with (60)Co are evaluated and shown to not greatly affect the utility of neutron fluence determinations using (60)Co activation.

Chromium Radioisotopes↗
PubMed2005

Preparedness of households and catering establishments for incidents involving radioactive contamination.

This short paper describes a number of investigations carried out to ensure preparedness for crises involving radioactivity to catering operations and private households in Finland. The specific recommendations for catering kitchens during crises were published in 1994. A study to determine the level of adherence to these recommendations is summarised here, together with its findings and subsequent recommendations. Another study on the pre-planning of crisis menus is described. New challenges for the catering kitchens are touched upon. A crisis food preparation booklet for households is described and based on consumers' attitudes suggestions are made for how this can be improved in the future.

Cities↗
PubMed2004

Cross-contamination in dishwashers.

Dishwashers are used in central hospital kitchens and ward kitchens to provide clean crockery. Soil recipes based on international standards were tested in order to evaluate the performance of a general dishwasher. In normal use of dishwashers, adherent soils are left on the crockery before cleaning. Different adherent soils, both with and without bacterial contamination, were used to show the effectiveness of the dishwasher to remove this type of soil. It was shown that contamination will occur from the dishwater to crockery with adherent soil. These results demonstrate the importance of cleaning soiled surfaces of crockery mechanically in the dishwashing process. Otherwise cross-contamination, and thereby the spread of infections, may occur.

Cooking and Eating Utensils↗
PubMed2004

The safety of pumpkin carving tools.

BACKGROUND: Even with optimal treatment, injuries from pumpkin carving accidents may leave people with compromised hand function. Pumpkin carving tools may reduce the incidence and/or magnitude of these injuries. However, evidence that they are safer is required before these knives can be recommended. METHODS: Two pumpkin carving knives were compared to a serrated and a plain kitchen knife. The forces required to cut and pierce a pumpkin were determined and then applied by a servo-hydraulic machine to each knife placed against cadaver hands in a manner designed to either lacerate Zone 2 of the finger (six tests for each knife) or to puncture the hand. Inspection and dissection determined the extent of injury. RESULTS: The pumpkin knives produced some injuries, however, they were fewer and less severe than those caused by the kitchen knives. CONCLUSIONS: Tools designed specifically for pumpkin carving may indeed be safer. Use of these products, and increased overall awareness of the risks of pumpkin carving in general, which clinicians could help promote, might reduce the frequency and severity of pumpkin carving injuries.

Cooking and Eating Utensils↗