INTRODUCTION This study was designed to evaluate the usefulness of mastoid cavity obliteration with combined bone pâté and Palva flap in the prevention of problematic mastoid cavities after canal wall down mastoidectomy. MATERIALS AND METHODS In a prospective longitudinal study with a mean follow-up of 28 months conducted between 2008-2012, a series of 56 ears in 48 patients with chronic otit...

Introduction: This study was designed to evaluate the usefulness of mastoid cavity obliteration with combined bone pâté and Palva flap in the prevention of problematic mastoid cavities after canal wall down mastoidectomy.   Materials and Methods: In a prospective longitudinal study with a mean follow-up of 28 months conducted between 2008–2012, a series of 56 ears in 48 patients with chronic ot...

introduction: this study was designed to evaluate the usefulness of mastoid cavity obliteration with combined bone pâté and palva flap in the prevention of problematic mastoid cavities after canal wall down mastoidectomy.   materials and methods: in a prospective longitudinal study with a mean follow-up of 28 months conducted between 2008–2012, a series of 56 ears in 48 patients with chronic ot...

OBJECTIVE This study was designed to investigate the long-term results using the technique of canal wall up mastoidectomy and reconstruction of the posterior canal wall using bone pâté and auricular cartilage in the treatment of chronic otitis media with cholesteatoma. MATERIALS AND METHODS A retrospective review was performed on 42 patients who underwent canal wall up mastoidectomy and poste...

This study developed a technique for the preparation of pâté from cachapinta (Pseudoplatystoma sp) waste. For this, frozen minced cachapinta fish was crushed in a mini cutter and homogenized with all other ingredients. The prepared pâté was stored in seamed and thermally treated cans (volume 170 g). Weight proportions of mean moisture, ash, protein, and lipid contents of the minced fish were 75...

In December 2006 an outbreak of Campylobacter infection occurred in Forth Valley, Scotland, affecting 48 people over a 3-week period. All cases dined at restaurant A. We conducted a cohort study in a party of 30 who ate lunch at restaurant A on 21 December to identify the vehicle of infection. Of 29 respondents, the attack rate in those who ate chicken liver pâté was 86% (6/7) compared to 0% (0...

A foodborne outbreak with 49 cases (22 culture positive for Campylobacter sp.) following a wedding party in the East of England was investigated. A retrospective cohort study identified an association between consumption of chicken liver pâté and infection with Campylobacter jejuni/coli. There was a statistically significant association between dose (amount of chicken liver pâté eaten) and the ...

Tiger nut milk liquid coproduct (TLC) can be used as an ingredient in the food industry because it is a valuable source of natural antioxidants (phenolic compounds). This study analyses the effect of replacing water (50 or 100 %) with different concentrations of TLC in cooked pork liver pâté by measuring the chemical composition, haemopigment and lipid oxidation, physicochemical and sensory cha...

This study devised a protocol for the manufacture of commercial quantities of chicken liver pâté that reliably destroyed campylobacters. A literature search identified 40 pâté manufacture recipes. Recipes stages with a potential to be antimicrobial were assembled to form a new protocol that included washing with organic acid, freeze-thaw and flambé in alcohol. Naturally-contaminated, high-risk ...