Caecal volvulus in a foramen of Winslow hernia.

Caecal herniation through the foramen of Winslow is an uncommon presentation of internal hernia with an estimated overall incidence of 0.02%. Even rarer still is a caecal volvulus strangulated in the lesser sac, a surgical emergency seldom described in the literature. A woman in her 70s presented with a 1-day history of acute-onset right upper quadrant and epigastric pain associated with nausea and vomiting. Prompt CT imaging revealed caecal volvulus within a foramen of Winslow hernia. The diagnosis was confirmed by laparotomy. A right hemicolectomy was performed and the foraminal defect was closed. We identified eight case reports of this rare entity published within the last 30 years. Our patient was managed in a similar manner and recovered without complication, providing further guidance for the operative management of caecal volvulus in the foramen of Winslow.

Fate of Small Populations of Listeria monocytogenes on Poultry Processed Using Moist Heat.

The survival of small populations of Listeria monocytogenes on poultry processed using a moist heating method was determined. Various inoculum concentrations (3.2 × 102, 4.8 × 103, and 4.7 × 104) were applied to chicken breasts which were cooked to an internal endpoint temperature of 73.9°C (165°F). After cooking, portions were either vacuum-packaged or wrapped in an oxygen permeable film and stored for up to 4 wk at 4°C or up to 10 d at 10°C. Some Listeria survived the cooking process regardless of the inoculum levels. Significant increases (p<0.05) in the L. monocytogenes population occurred for each inoculum concentration at both storage temperatures within the first sampling period (week 1 for 4°C and day 3 for 10°C). Samples stored at both temperatures were able to re-establish themselves to population levels at or above the initial inoculum. No differences were noted due to packaging.

Survival of Large Populations of Listeria monocytogenes on Chicken Breasts Processed Using Moist Heat.

The ability of Listeria monocytogenes to survive and proliferate on chicken processed using a moist heating method was investigated. Chicken breasts were inoculated with 106-107 microorganisms/g, cooked to one of five different cooking temperatures, then either vacuum packaged or wrapped in an oxygen permeable film and stored at 4°C for up to 4 weeks or at 10°C for up to 10 d. Lethality was directly related to the cooking temperatures employed in this study, however survivors were encountered at each of the heat treatments employed. By the fourth week of storage at 4°C, the L. monocytogenes population in all of the samples, except those cooked to 82.2°C increased significantly. In contrast, within the first week of storage at 4°C the population increased in only three samples (73.9°C film overwrap, 65.6°C and 71.1°C vacuum packaged). Storage at 10°C allowed microbial populations in 6 of the 10 treatments to significantly increase within 3 d, with the remaining 4 significantly increasing within 10 d. Differences in packaging influenced the growth rate of L. monocytogenes at both storage temperatures.