Radiomorphometric analysis of the metapodial bones in the Scottish fold cats.

Scottish Fold cats (Felis catus, Linnaeus 1758) are one of the most well-known and popular cat breeds in the world, characterized by their folded ears attached to the head. Very frequently, cats fall prey of different trauma and accidents that can cause bone fractures especially in the metapodial bones. The method of radiometry is used in veterinary practice to visualize and measure different parts of the animal skeleton. The aim of this study was to assess the linear parameters derived from radiographic images of the metacarpals and metatarsals in Scottish Fold cats and additionally detecting potential sexual dimorphism. Radiographic images of 24 adult Scottish Fold cats (12 male and 12 females) of different ages and weights were analysed. Six linear measurements of the metapodial bones were evaluated to investigate any differences between the sexes. The linear radiometric measurements of the five metacarpals (MC1-5) and the four metatarsals (MT2-5) bones were larger in male metapodial bones than that of female cats. The maximum length (Ml) of the MC1 and MC2 was statistically different between sex, respectively, (p = 0.001) and (p = 0.05). The others metacarpal bones were different in mostly all linear parameters but not statistically significant. The most significant differences between sexes were observed in the parameter of width proximal end (Wp) of MC1-3 (p = 0.001) and MC4 (p = 0.05). More statistical different was MT2 and less MT3. The linear parameter of Bd of the MT4 was the most different statistically between sex (p = 0.001). The results of the study will be useful in function of comparative anatomy, in veterinary clinical practice, in zoo archaeology and in the veterinary forensic investigation.

Determination of total aerobic and indicator bacteria on some raw eaten vegetables from wholesalers in Ankara, Turkey.

The aim of this study was to investigate the bacteriological quality of some raw eaten salad vegetables obtained from wholesalers in Ankara, Turkey. A total of 180 samples including lettuces, cos lettuce, iceberg lettuce, parsley, dill and carrots were analyzed for total aerobic bacteria, total coliform bacteria and E. coli between January 2004 and April 2004. Compact Dry media (Nissui Pharmaceutical Co. Ltd., Japan) were used for bacteriological analysis. Outer leaves of lettuce, cos lettuce and iceberg-lettuce samples had higher bacterial loads (3.3-7.4 log(10)CFU(-1)) than inner leaves. Neither total aerobic and coliform bacteria nor E .coli were isolated from seven inner leaves (two cos and five iceberg-lettuce samples). E. coli was significantly more often detected on parsley (21/30) and dill samples (12/30) (p<0.05). Consequently, we showed that fresh salad vegetables (especially parsley, dill and cos lettuce) might contain pathogenic microorganisms and represent a risk for consumers regarding foodborne disease. The importance of adequate measures throughout the farm-to-table food chain was emphasized.

Comparison of results of ATP bioluminescence and traditional hygiene swabbing methods for the determination of surface cleanliness at a hospital kitchen.

Adenosine triphosphate (ATP) bioluminescence and traditional microbiological swabbing culture methods were used for detection of surface hygiene on worktops, cutting boards and equipments at a hospital kitchen. A total of 280 surface samples were collected from the kitchen. The agreement between the two methods (coefficient of Kappa) was statistically significant (corrected chi(2)=30.886; kappa=0.249; p<0.001). Consequently, the ATP monitoring method provides results rapidly with improved benefits in the control of surface contamination and application of corrective action against poor hygiene. However, it is not a substitute for culturing methods, the combination of both methods was emphasized for surface hygiene monitoring. Besides, the results indicate that, for food safety and public health, the hygienic status of the surfaces in the kitchen should be improved and food handlers should be trained well on hygiene.