Studies on Antiseptics for Foodstuff. XXXIX

Antiseptics

Antiseptics are chemical products which are applied on live tissues in order to eliminate microorganisms potentially pathogenic, or to inhibit their growth. The selection of the antiseptic must be done according to the properties and the recommended uses of the product. This article describes the main antiseptics used in the clinical practice, paying attention to its range of activity, recommen...

A safe foodstuff for wheat allergic patients

Background Lipid Transfer Protein (LTP) allergy constitutes the first cause of food allergy to vegetables in Southern Europe. LTPs are highly stable proteins, resistant to both gastric digestion and high temperatures. Allergic reactions to multiples vegetables, not phylogenetically related, are produced based on the cross-reactivity among these proteins, a phenomenon that has been named LTP syn...

Clinical studies of induction agents. XXXIX: CT1341, a new steroid anaesthetic.

CT1341 is a new intravenous anaesthetic which appears to have overcome the disadvantages of the earlier steroid. The formulation is a mixture of two closely related steroids with Cremophor EL and the optimum dose for induction is 50-60 (J/kg though much larger doses can be given without serious side effects. As the dose is increased the incidence of muscle movements, respiratory depression and ...

The XXXIX Long Fox Memorial Lecture

Antiseptics in Surgery

BACKGROUND Wound healing is a complex process, with many potential factors that can delay or complicate healing. Bacterial infection is one of the most dangerous complications once the skin barrier is destroyed. The search for optimal treatment of chronic and infected wounds is an ongoing challenge for healthcare professionals. METHODS This article discusses recent findings in the field of wo...