ABSTRACT
Introduction The main objective of root canal treatment is to achieve apical seal. Crack formation during root-end preparation promotes bacterial penetration, thereby leading to failure. This systematic review aims to examine the literature and summarise studies that compare the crack formation induced by ultrasonic tips and burs during root-end preparation.Methods This systematic review and meta-analysis were reported and conducted according to the PRISMA guidelines. The online databases PubMed, Scopus, and Google Scholar were used for data search. In vitro and ex vivo studies conducted up to March 2021 in the English language were included in the review. The risk of bias in the present study was assessed using a customised tool. A random-effects model was used for meta-analysis, χ² values and I² values were used to assess statistical heterogeneity. Meta-analysis was performed using RevMan software Version 5.4.Results A total of 317 records were found from all of the databases and one article was added following hand-searching. Twelve articles were included in the study after the application of the eligibility criteria of which ten articles were included for the meta-analysis. Nine studies showed a medium risk of bias while three studies showed a high risk of bias. The analysis of the crack formation showed a statistically significant difference between the ultrasonic tip and the bur (P = 0.0002). The odds ratio was 2.72 (1.60, 4.65) with a confidence interval of 95% suggesting higher odds of crack formation in the ultrasonic group.Conclusion This review concludes that ultrasonic root-end preparation resulted in higher crack formation than burs.
ABSTRACT
Combined effect of lime and drying on bacteria of public health significance in Edible Oyster (Crassostrea madrasensis) from Munambam coastal belt (Kerala, India) were studied (without depuration). Samples were examined for Total Plate Count (TPC), Staphylococcus aureus (hygiene indicator), Total coliforms, Faecal coliforms, Escherichia coli, (faecal indicator) Faecal Streptococci (faecal indicator), Salmonella, Vibrio cholera and Listeria monocytogenes. The fresh oyster meat though did not confirm to the specifications laid by National shellfish sanitation programme (NSSP), after treatment with lime with and without drying found to show significant reduction in counts and meet the required standards. Prevalence of faecal indicators in the fresh sample indicated faecal pollution in the area. The isolation of potentially pathogenic bacteria, V. parahaemolyticus in fresh sample indicates high risk of people consuming and handling oysters in raw and semi processed form and also it may lead to cross contamination. The present study indicates that treatment with natural organic product like lime and simple preservation technique, drying can effectively reduce the bacterial load. The study also revealed that TPC of water and soil collected from the site from where oysters were collected was less than from the meat.
