The Fixion expansion nail in the surgical treatment of diaphyseal fractures of the humerus and tibia. Our experience.

The authors present their experience in the application of a Fixion expansion intramedullary nail for the treatment of diaphyseal fractures of the humerus and tibia, in a total of 40 surgeries. The features of the nail are: stability and flexibility of the instrumentation, speed of surgery, minimal exposure to radiation. The results obtained up to now are encouraging; there are no significant problems either during or after surgery, and mean consolidation time is 3 months for fractures of the humerus, and 4 months for those of the tibia. The Fixion nail is a versatile type of instrumentation that is easy to use.

Multiresidue method for determination of organophosphorus pesticides in vegetables.

A multiresidue method for the analysis of 14 organophosphorus pesticides has been developed for the rapid control of residues in vegetables before processing. The residues were extracted in ethyl acetate; the extracts were dried, purified using an Extrelut 20 column and, after concentration, analysed by gas chromatography with a nitrogen phosphorus detector. Recoveries performed in asparagus, beans, French beans, spinach, peas and zucchini at three fortification levels were over 77% for all pesticides except dementon-S-methyl (70%) and omethoate (52%).

Residues of fenthion and trichloron in olives and olive oil after olive tree treatments.

The residue levels of trichlorfon, fenthion and its metabolites were determined in olives, olive oil and vegetation water after treatment of olive trees at different times before harvest. The highest residues of fenthion were detected in oil, while the highest level of trichlorfon was found in vegetation water. The time gap between treatment and harvest strongly influences the residue levels of fenthion in olives and olive products. The levels of fenthion, which were lower than the maximum residue level (MRL) established by the Italian regulations, were obtained only when the treatment was carried out 60 days before harvest, so it may be necessary to use the insecticide trichlorfon 30 or 10 days before harvest since it leaves low residue levels in oils.

Determination of fenthion and its oxidative metabolites in olives and olive oil: errors caused by matrix effects.

A method for determination of fenthion residues and its oxidative metabolites (fenoxon, fenthion sulphoxide, fenthion sulphone, fenoxon sulphoxide, fenoxon sulphone) in olive pulp, oil and water obtained from olive pressing is described and evaluated. Recoveries for the improved gas chromatographic conditions were: 92-104% for fenthion, fenoxon, fenthion sulphone and fenoxon sulphone in the olive pulp matrix, whereas the mean recovery values for fenthion sulphoxide and fenoxon sulphoxide were respectively 140% and 118%. In the vegetation water matrix, the recoveries for fenthion, fenthion sulphoxide, fenoxon sulphoxide and fenoxon sulphone averaged between 91% and 103%. Higher values were obtained for fenoxon (139%) and for fenthion sulphone (115%). Recoveries for all metabolites in the oil matrix averaged between 100% and 104%. Detection limits ranged between 0.005 ng for fenthion to 0.02 ng for fenoxon sulphoxide and fenoxon sulphone. Three different gas chromatographic conditions are presented in order to underline how their choice could strongly affect the result because of the matrix effect on the gas chromatographic response. In some cases such an effect can increase the instrumental response up to three times the real value.

In vitro cytotoxicity of fenthion and related metabolites in human neuroblastoma cell lines.

The aim of our research was the evaluation in vitro of the neurotoxic effects of fenthion and its metabolites on human neuroblastoma cells, as a model for their toxicity in humans. The results indicate that 24 hours exposure was sufficient to produce dose related effects on SK-N-BE and IMR 32 cell viability causing detachment and loss of cells at the effective doses. In the two cell lines fenthion metabolites display an increased cytotoxicity respect to the parent compound with a distinct pattern of toxicity on neurons. Our data suggest that cultured neuronal cells of human origin are discriminating experimental systems, sensitive to minor differences, of correlating in vivo and in vitro neurotoxicants.

Evaluation of herbicide migration from water to gorgonzola and mozzarella cheeses in industrial processing.

The possibility of migration of atrazine, simazine, terbuthylazine, molinate and bentazon herbicides from contaminated water used in the manufacture of gorgonzola and mozzarella cheeses was verified in an industrial plant in an agricultural area in northern Italy. In a milk-processing plant, water samples were drawn from five wells; samples of milk, curd and finished products were collected from the respective production lines. In all samples, the herbicide residues were detected by gas chromatographic analysis. The results show that herbicide residues detected in water were not found in the finished products even if residues were found in the intermediate products (curd).

Focus on toxicological aspects of pesticide chemical interaction in drinking water contamination.

Toxicological aspects related to chemical and microbial degradation of pesticides in water and to products deriving from the interaction with xenobiotics found in water are reviewed. Other aspects considered are those related to compounds formed in potabilization processes and to water contamination by pesticide synthesis by-products or intermediates. These problems refer to scarcely investigated issues which are nevertheless very interesting because of their impact on human health.

Residues after fumigation with methyl bromide: bromide ion and methyl bromide in middlings and final cereal foodstuffs.

Methyl bromide and bromide ion concentrations were estimated in pasta manufactured before and after fumigation with methyl bromide. The first trial estimated the bromide ion concentrations in fumigated and unfumigated flours and in pastas obtained from these. The concentration of bromide ions in fumigated flours was not significantly different from unfumigated flours. Only some pastas, manufactured from fumigated flours, showed a higher bromide ion concentration than those manufactured from unfumigated flours. The second trial evaluated the bromide ion concentrations of rices, white flours, flours, pastas made only from flours, pastas with eggs and pastas with eggs and spinach, before and after exposure to methyl bromide in their retail packagings. The bromide ion concentrations in fumigated pastas with eggs, pastas with eggs and spinach and rice were higher than in those unfumigated. In the pastas with eggs the bromide ion concentration after fumigation increased ten times (from about 4 to 40 mg/kg). Results showed that the bromide ion and methyl bromide levels estimated in all the foodstuffs examined were lower than the maximum limits fixed by several different national regulations.