Chronic posterior fracture-dislocation of the shoulder: case report and a literature review.

Posterior shoulder fracture-dislocation is a rare injury accounting for approximately 0.9% of shoulder fracture-dislocations and often misdiagnosed during the initial presentation to a physician. Though the reverse Hill-Sachs lesion is a common injury associated with posterior shoulder dislocation, the associated scapula fracture represents only 6% of the lesions associated with a posterior dislocation of the shoulder. We report the case of a neglected posterior shoulder dislocation with a reverse Hill-Sachs lesion treated by filling with an autologous graft associated with an extra articular fracture of the scapula fixed by a plate and a posterior bone end-stop because of the posterior instability. After two years of follow-up, the patient has no episode of dislocation and is satisfied with the functional result with a constant score of 68/100 points.

Efficacy of two telemonitoring systems to improve glycaemic control during basal insulin initiation in patients with type 2 diabetes: The TeleDiab-2 randomized controlled trial.

TeleDiab-2 was a 13-month randomized controlled trial evaluating the efficacy and safety of two telemonitoring systems to optimize basal insulin (BI) initiation in subjects with inadequately controlled type 2 diabetes (HbA1c, 7.5%-10%). A total of 191 participants (mean age 58.7 years, mean HbA1c 8.9%) were randomized into three groups: group 1(G1, standard care, n = 63), group 2 (G2, interactive voice response system, n = 64) and group 3 (G3, Diabeo-BI app software, n = 64). The two telemonitoring systems proposed daily adjustments of BI doses, in order to facilitate the achievement of fasting blood glucose (FBG) values targeted at ~100 mg/dL. At 4 months follow-up, HbA1c reduction was significantly higher in the telemonitoring groups (G2: -1.44% and G3: -1.48% vs. G1: -0.92%; P < 0.002). Moreover, target FBG was reached by twice as many patients in the telemonitoring groups as in the control group, and insulin doses were also titrated to higher levels. No severe hypoglycaemia was observed in the telemonitoring groups and mild hypoglycaemia frequency was similar in all groups. In conclusion, both telemonitoring systems improved glycaemic control to a similar extent, without increasing hypoglycaemic episodes.

[Gauthier's osteotomy and fixation using osteosuture in the treatment of Freiberg's disease]. / Ostéotomie de Gauthier et fixation par ostéo-sutures dans le traitement de la maladie de Freiberg.

Freiberg's disease is an osteochondrosis of the metatarsal heads mainly affecting the second metatarsal head. This study was conducted over a 3 year period. It reports 6 cases of patients, whose average age was 19.8 years, who had undergone Gauthier's dorsal subtraction osteotomy with fixation using osteosutures. The outcome of this technique was satisfactory. Indeed, the majority of patients had no pain and recovered normal daily activity. This study highlights that fixation using osteosutures is a reliable and inexpensive method.

Behaviour of Listeria monocytogenes in raw sausages (merguez) in presence of a bacteriocin-producing lactococcal strain as a protective culture.

The effectiveness of a bacteriocin produced by Lactococcus lactis subsp. lactis M in reducing population level and growth of Listeria monocytogenes ATCC 7644 in fermented merguez sausage was examined. Two different formulas (with or without added nitrites) were assayed and predetermined numbers of Listeria (ca 10(6) cfu g(-1)) were added to sausage mixture. The effect of in situ production of the bacteriocin by Lactococcus lactis M on Listeria monocytogenes ATCC 7644 during fermentation and storage of merguez sausages at room (ca 22 °C) or at refrigeration (ca 7 °C) temperature was tested. Results indicated that counts of Listeria monocytogenes were decreased during fermentation of merguez samples fermented with either the bacteriocin-producing Lactococcus lactis M (Bac(+)) or a nonbacteriocin-producing Lactococcus lactis J (Bac(-)). However, reduction in Listeria cfu's was greater in samples fermented with the Bac(+) than in those fermented with the Bac(-) starter. In merguez sausage made without nitrites addition, the Bac(+) starter induced further decrease in Listeria counts by 1.5 log cycles compared with that induced by the Bac(-) starter. While in merguez samples with added nitrites (0.4%), the effect of the bacteriocin produced in situ was less important than in those made without nitrites addition.

Hygienic Quality and Shelf Life of a Moroccan Cooked (Kosher) Sausage.

Sensory, physicochemical and microbiological changes in Moroccan cooked kosher sausages stored at 6°C and 25°C were monitored over 35 days. Kosher sausages were very prone to changes in microbial status, as a result of high pH and water activity-values (aw-values) after processing. After 3 days of storage at 25°C and 1 week at 6°C the microbial colonies increased distinctively. Sensory changes were only detectable after the seventh day at 25°C. At 6°C, these sausages kept their sensorial characteristics. Levels of total volatile basic nitrogen were lower in the kosher sausages at 6°C than in those kept at 25°C. Changes at 25°C affected the quality of kosher sausage and limited the shelf life. From these results it can be concluded that storage at 25°C (ambient temperature) for 3 days or at 6°C (chilling) for 7 days without sensory changes is possible.

Hygienic Quality and Shelf Life of a Moroccan Cooked (Kasher) Sausage.

Sensory, physicochemical and microbiological changes in Moroccan cooked kasher sausages stored at 6°C and 25°C were monitored over 35 days. Kasher sausages were very prone to changes in microbial status, as a result of high pH and water activity-values (aw-values) after processing. After 3 days of storage at 25°C and 1 week at 6°C the microbial colonies increased distinctively. Sensory changes were only detectable after the seventh day at 25°C. At 6°C, these sausages kept their sensorial characteristics. Levels of total volatile basic nitrogen were lower in the kasher sausages at 6°C than in those kept at 25°C. Changes at 25°C affected the quality of kasher sausage and limited the shelf life. From these results it can be concluded that storage at 25°C (ambient temperature) for 3 days or at 6°C (chilling) for 7 days without sensory changes is possible.