Pain during and after-hernioplasty in raquidian or locorregional anesthesia by locking peripheral nerves.

PURPOSE: To analyze pain scores after surgery in a group of patients submitted to inguinal hernia repair under peripheral nerve block with local or spinal anesthesia. METHODS: Fifty patients were divided into two groups (both with 25 patients each). In the first group the patients were submitted to herniorrhaphy under peripheral block and local anesthesia (LG) and in the other group the patients were submitted to the same procedure under spinal anesthesia (RG). The pain was assessed using the international visual analog pain scale at four different moments. The analysis cost of the procedure was performed using the hospital's average final cost, without including medical expenses. RESULTS: The groups were homogeneous in relation to the epidemiological and clinical features. There was no significant difference between the pain in the intraoperative period and in the return visit for both groups (p = 0.17 and p = 0.18). In the immediate postoperative period, both groups reported no pain at all. In general, the RG reported a greater pain score (16% for RG and 12% for LG). Complications were more frequent in patients submitted to spinal anesthesia (40% versus 8%) (p = 0.008). The surgical time was higher in the LG (39.3 ± 9.2 min) versus (28.7 ± 7.5 min) (p = 0.01). The average final cost of the procedure was US$ 100.98 for the LG and US$ 166.19 for the RG (p = 0.00). CONCLUSION: The inguinal hernioplastia under local anesthesia plus sedation is a safe method, with a low incidence of complications, great acceptance by patients and less expensive.

Antimicrobial activity of Lippia sidoides Cham. (Verbenaceae) essential oil against Staphylococcus aureus and Escherichia coli / Atividade antimicrobiana do óleo essencial de Lippia sidoides Cham. (Verbenaceae) contra Staphylococcus aureus e Escherichia coli

The antibacterial effect of Lippia sidoides (rosemary pepper) essential oil was tested against the bacteria Staphylococcus aureus and Escherichia coli isolated from homemade Minas cheese produced in Brazil. The Minimum Inhibitory Concentration (MIC) determined in the Dilution Test was 13 µL oil mL-1 for both bacteria, which characterizes inhibitory action in broth for a 24-hour interaction period. The Minimum Bactericidal Concentration (MBC) determined in the Suspension Test, with one minute of contact, was 25 µL oil mL-1 for both tested bacteria, obtaining at this concentration a bactericidal effect of 99.9 percent on the viable bacterial cells from each sample. Results demonstrated the bacterial activity of Lippia sidoides essential oil against S. aureus and E. coli, suggesting its use as an antibacterial agent in foods.

O efeito antibacteriano do óleo essencial da Lippia sidoides (alecrim-pimenta) foi testado contra as bactérias Staphylococcus aureus e Escherichia coli isoladas de queijo minas artesanal, produzido no Brasil. A Concentração Inibitória Mínima (CIM) determinada por Teste de Diluição foi de 13 µL de óleo mL-1 para as duas bactérias, o que caracteriza ação inibitória em caldo durante vinte quatro horas de interação. A Concentração Bactericida Mínima (CBM) determinada através de Teste de Suspensão, com um minuto de contato, foi de 25 µL de óleo mL-1 para ambas as bactérias testadas, obtendo-se a esta concentração o efeito bactericida de 99,9 por cento sobre as células bacterianas viáveis em cada uma das amostras. Os resultados demonstraram atividade bactericida do óleo essencial de Lippia sidoides contra S. aureus e E. coli, sugerindo a possibilidade do uso como agente antibacteriano em alimentos.