[Thermographic semeiotics of food poisoning and its differential diagnosis]. / Termograficheskaia semiotika pishchevykh toksikoinfektsii i ikh differentsial'naia diagnostika.

A thermographic study has revealed zones of hyperthermia in the epigastrium and other abdominal regions in 91.4 per cent of the patients with food poisoning. The temperature gradient in the epigastrium depended on the degree of severity of the disease (in mild course--0.60 +/- 0.11 degrees C, in moderately severe and severe course--1.15 +/- 0.09 degrees C). In salmonellosis a zone of hyperthermia was also found in the right iliac region. Clinical recovery in most cases preceded temperature normalization on the abdomen. In patients with acute dysentery the hyperthermic zone was constantly revealed in the left iliac region, in acute appendicitis in the right iliac region, in acute cholecystitis in the right hypochondrium, in acute pancreatitis in the epigastrium or in the hypochondrium with a clearly defined upper border. Thermography contributed to the differential diagnosis of food poisoning and the above diseases.

[Effect of alcohol consumption and hepatobiliary pathology on morbidity with temporary loss of work capacity among workers of a brewery]. / Vliianie upotrebleniia alkogolia i gepatobiliarnoi patologii na zabolevaemost' s vremennoi utratoi trudosposobnosti rabotnikov pivovarennogo proizvodstva.

Among brewery workers diseases of the hepatobiliary system are more common in persons directly engaged in the field of production and regularly consuming liquor and beer. Chronic liver and biliary tract diseases contribute to an increase in morbidity with temporary loss of working capacity, prolong the period of treatment, on the whole, and in traumatic diseases in particular. Expenditure on temporary loss of working capacity per 1 patient among those consuming liquor was 32.8% higher than that among abstainers, and in the presence of hepatobiliary pathology 70% higher than in persons without it.