ABSTRACT
Background and Aim: Hydrodissection is a liquid injection technique that is rarely used in animal ophthalmic procedures. The use of this technique in the creation of conjunctival flaps for the treatment of corneal ulcers in dogs can improve the outcome, task, and comfort for patients. This study aimed to evaluate the use of hydrodissection in the creation of conjunctival flaps in dogs with corneal ulcers. Materials and Methods: This study focused on a surgical procedure for creating conjunctival flaps in the eyes of 17 dogs with deep corneal ulcers. We divided the patients into two groups: Hydrodissection was performed in the first group (G1) and conventional divulsion without hydrodissection in the second group (G2). In G1, the conjunctival flap was created by subconjunctival injection of 1 mL of 0.9% sodium chloride, followed by flap construction. The flap was constructed through conventional divulsion using iris scissors in the G2. The operative time, degree of bleeding, and ease of conjunctival divulsion were evaluated during the procedure. Blepharospasm, hyperemia, edema, and scarring of the conjunctiva were evaluated during the post-operative period. Post-operative complications, notably suture dehiscence, were recorded in each group. Results: Hydrodissection is an easy-to-perform maneuver that optimizes the construction of conjunctival flaps. There were no statistical differences in the parameters used to evaluate the trans- and post-operative period between the groups. The volume of sodium chloride administered in the conjunctiva ranged from 0.5 mL to 1 mL in G1. Dehiscence of the flap sutures was observed in four patients (two in G1 and two in G2), with no significant difference between the groups. Conclusion: Hydrodissection facilitates the construction of conjunctival flaps in dogs with corneal ulcers, affording greater comfort to patients and proving to be an excellent option for ophthalmologists.
ABSTRACT
The product quality is a competitive advantage that plays a differential role among companies. In the food industry, which is based on the Quality Management System, such as Good Manufacturing Practices (GMP), which cover the hygiene procedure, aiming at food safety. In view of the above, the aim of this study was to evaluate the hygienic-sanitary conditions of a selected dairy from the São Luís Island - MA. An application of the checklist was performed, swab collection from the hands of the manipulators and equipment and the collection of water and yogurt for microbiological analysis. After this step, a training was performed for food handlers and finally, new collections and microbiological analysis were performed. All the microbiological analysis performed were satisfactory, except for the water sample, one before and again for training. It can be verified that the hygienic-sanitary condition of the dairy was good. However, after a lecture and new microbiological analyzes, improvements were observed in the results.(AU)
A qualidade dos produtos é uma vantagem competitiva que desempenha um papel diferencial entre empresas. Na indústria alimentar, faz-se necessária a adoção do Sistema de Gestão de Qualidade, como as Boas Práticas de Fabricação (BPF), que abrangem os procedimentos essenciais de higiene, visando à segurança alimentar. Diante do exposto, objetivou-se avaliar as condições higiênico-sanitárias de um laticínio selecionado da ilha de São Luís, Maranhão. Foi realizado um checklist, coleta por swabs das mãos dos manipuladores e de equipamentos e coleta de água e iogurte para análises microbiológicas. Após essa etapa, foi executado um treinamento para os manipuladores de alimentos e, por fim, novas coletas e análises microbiológicas foram realizadas. Todas as análises microbiológicas realizadas mostraram-se satisfatórias, com exceção da amostra de água, uma antes e outra após o treinamento. Pode-se constatar que a condição higiênico-sanitária do laticínio era boa. Contudo, após uma palestra e a realização de novas análises microbiológicas, foram observadas melhorias nos resultados.(AU)
