Exposure levels for carbon monoxide in nuclear submarine atmosphere.

This work proposes exposure limits for carbon monoxide in the nuclear submarine environment. Linear and non-linear forms of the Coburn-Foster-Kane equation were used to evaluate carbon monoxide exposure for an environment with low oxygen content, different exposure times and crew physical activity levels. We evaluated the 90-day Continuous Exposure Guidance Level, 24-h and 1-h Emergency Exposure Guidance Levels and 10-day and 24-h Submarine Escape Action Levels. The results showed that the concentration of carbon monoxide in the environment must not exceed 9 ppm for the 90-day Continuous Exposure Guidance Level, 35 ppm for the 24-h Emergency Exposure Guidance Level, 90 ppm 1-h Emergency Exposure Guidance Level, 60 ppm for the 10-day Submarine Escape Action Level and 80 ppm for the 24-h Submarine Escape Action Level. Comparing these values with those established by the National Research Council for the United States Navy, the limits proposed by this work are verified to be lower, which may indicate a risk to the health of the crew. They also show the impact of the crew's level of physical activity on the formation of carboxyhemoglobin.

Factores de riesgo de enfermedades transmisibles en una escuela primaria de la provincia de Ciudad de La Habana (2004) / Risk factors of communicable diseases in students of one primary school of the La Habana province (2004)

En el medio ambiente de las instituciones educacionales se presentan frecuentemente factores de riesgo para la salud de educandos y educadores, que favorecen la aparición de enfermedades transmisibles. En ocasiones estos factores de riesgo se relacionan en lo fundamental con el incumplimiento de procedimientos establecidos precisamente para su prevención. El objetivo de este trabajo fue identificar factores de riesgo de enfermedades transmisibles en una escuela primaria del Complejo Escolar Ciudad Libertad, en el municipio de Marianao, y orientar las medidas pertinentes para su eliminación en el proceso de implementación de un sistema de vigilancia. Como parte fundamental de la metodología de este sistema estuvo la capacitación del personal de salud en los aspectos higiénicos y epidemiológicos relacionados con las enfermedades transmisibles y sus factores de riesgo ambientales y personales. Se planteó además en el diseño aplicar el sistema de análisis de riesgo y puntos críticos de control utilizado en la higiene de los alimentos. Entre los principales resultados se identificaron múltiples factores de riesgo para las enfermedades transmisibles por diferentes vías en el ambiente de la institución educacional estudiada y de los hábitos y comportamientos de los educandos, así como sus causas. Se concluye que la identificación de los factores de riesgo de enfermedades transmisibles en las instituciones educacionales es realizable y pueden ser prevenidos o eliminados con medidas sencillas y aplicables en el mismo centro escolar.

In the environment of educational institutions frequently there are risk factors for health of students and professors, favoring the appearance of communicable diseases. Some- times these risk factors are mainly related with the failure to fulfil of the established procedures precisely for its prevention. The aim of present paper is to identify the risk factors of communicable diseases in a primary school of «Ciudad Libertad¼ school complex in the Marianao municipality and to direct the pertinent measures for its elimination in the implementation of a surveillance system. As a fundamental part of the methodology of this system is the training of health staff in the hygienic and epidemiologic features related to the communicable diseases and its environmental and personal risk factors. Also, as regards the design authors propose to apply the risk analysis system and the critical control points used in the foods hygiene. Among the major results there were multiple risk factors for the communicable diseases by different routes in the environment of study educational institution and students habits and behaviors, as well as its causes. We conclude that identification of risk factors of communicable diseases in educational institutions is feasible and may to be prevented or eliminated using simple and applicable measures in the same school center.

Evaluación del riesgo de infecciones alimentarias en pacientes internados en un hospital pediátrico de alta complejidad y su sistema de prevención / Risk assesment of food infections in patient in a pediatric tertiary-care hospital and its prevention

The Garrahan Hospital is a tertiary-care center for pediatrics patients with complex diseases. Infections, including food-borne infections, contribute considerably to the morbidity and mortality in this population at risk. In order to prevent food-borne infections, the Foodservice Area has developed a preventive process approach system of Hazard Analysis and Critical Control Point (process approach HACCP) in food production and service. Objective: To conduct a thorough review and assessment of risk from food borne pathogens according to the pathology of patients or the therapeutic practice used, and to standardize food production and service. With the criterion "degree of safety at the time of service" preventive measures were standardized. The food was classified into four levels of process. One or more food levels are indicated according to risk, and if necessary individual adjustments are made.

El hospital Garrahan brinda asistencia a pacientes pediátricos con patologías complejas. Las infecciones, incluidas las alimentarias, contribuyen considerablemente en la morbilidad y mortalidad en esta población en riesgo. Con la finalidad de prevenir infecciones alimentarias, el Área de Alimentación desarrolla un Sistema Preventivo de Análisis de Peligros y Puntos Críticos de Control con enfoque en procesos (HACCP process approach) en la producción y servicio de alimentos. Objetivo: realizar una exhaustiva revisión y evaluación de los patógenos alimentarios de riesgo según patología o práctica terapéutica de los pacientes y estandarizar la producción y servicio de alimentos. Con el criterio "grado de inocuidad al momento del servicio" se estandarizaron las medidas preventivas. La alimentación fue clasificada en cuatro niveles de proceso. A cada grupo de población asistida, según riesgo, se le indica uno o más niveles de alimentación y se realizan los ajustes individuales necesarios.

Pontos críticos de controle de Salmonella spp. no abate de frangos / Critical control points for Salmonella spp. in poultry slaughter

Avaliou-se a presença de Salmonella spp. em esfregaços superficiais em 135 carcaças de frangos, coletadas em cinco diferentes fases do abate, utilizando os métodos de microbiologia convencional, reação em cadeia de polimerase (PCR) e imunoanálise. Os três métodos resultaram em tendência semelhante de detecção de Salmonella spp. nas carcaças de frango, ao longo da linha de abate. A maior frequência de Salmonella spp. foi determinada após o chuveiro de lavagem das carcaças, localizado entre a evisceração e o pré-resfriamento. Vinte (14,8 por cento) esfregaços foram determinados pela metodologia convencional, 52 (38,5 por cento) pela PCR e 66 (48,8 por cento) pela imunoanálise. A menor contaminação foi encontrada na saída do pré-resfriamento, com frequências de 3,7 por cento, 0 por cento e 16,7 por cento, respectivamente. Salmonella spp. foi encontrada em todas as fases de abate, mostrando a importância do monitoramento de diferentes pontos críticos de controle eventualmente identificados no abate de frangos.

The presence of Salmonella spp. in superficial swabs collected from 135 chicken carcasses in five different slaugther steps using the conventional microbiology, PCR, and immunoanalysis methods was evaluated. The three methods presented similar tendency to detect Salmonella spp. in the chicken carcasses along the slaugther line. The highest frequency of Salmonella spp. was found after the shower, located between the evisceration and the chiller. Twenty (14.8 percent) swabes were determined by the conventional methodology, 52 (38.9 percent) by the PCR, and 66 (48.9 percent) by the immunoanalysis. The lowest contamination was found after chiller tank, where the frequencies were 5 (3.7 percent), 0 (0 percent), and 24 (16.7 percent), respectively. Salmonella spp. was found in all the slaugther steps. This shows the importance for monitoring different CCP (Control Critical Point) in the poultry slaughterhouses.

Pontos críticos de controle de Salmonella spp. no abate de frangos / Critical control points for Salmonella spp. in poultry slaughter

Avaliou-se a presença de Salmonella spp. em esfregaços superficiais em 135 carcaças de frangos, coletadas em cinco diferentes fases do abate, utilizando os métodos de microbiologia convencional, reação em cadeia de polimerase (PCR) e imunoanálise. Os três métodos resultaram em tendência semelhante de detecção de Salmonella spp. nas carcaças de frango, ao longo da linha de abate. A maior frequência de Salmonella spp. foi determinada após o chuveiro de lavagem das carcaças, localizado entre a evisceração e o pré-resfriamento. Vinte (14,8 por cento) esfregaços foram determinados pela metodologia convencional, 52 (38,5 por cento) pela PCR e 66 (48,8 por cento) pela imunoanálise. A menor contaminação foi encontrada na saída do pré-resfriamento, com frequências de 3,7 por cento, 0 por cento e 16,7 por cento, respectivamente. Salmonella spp. foi encontrada em todas as fases de abate, mostrando a importância do monitoramento de diferentes pontos críticos de controle eventualmente identificados no abate de frangos.(AU)

The presence of Salmonella spp. in superficial swabs collected from 135 chicken carcasses in five different slaugther steps using the conventional microbiology, PCR, and immunoanalysis methods was evaluated. The three methods presented similar tendency to detect Salmonella spp. in the chicken carcasses along the slaugther line. The highest frequency of Salmonella spp. was found after the shower, located between the evisceration and the chiller. Twenty (14.8 percent) swabes were determined by the conventional methodology, 52 (38.9 percent) by the PCR, and 66 (48.9 percent) by the immunoanalysis. The lowest contamination was found after chiller tank, where the frequencies were 5 (3.7 percent), 0 (0 percent), and 24 (16.7 percent), respectively. Salmonella spp. was found in all the slaugther steps. This shows the importance for monitoring different CCP (Control Critical Point) in the poultry slaughterhouses.(AU)