[Dentist's satisfaction of continuing education: survey among dentists in Jerusalem].

Continuing professional development (CpD or Continuing education is defined as a career-long process required by dentist to maintain, update and broaden their attitudes, knowledge and skills in a way that will bring the greatest benefit to their patients and improve patient care. This research is a survey among 295 dentists, members of the IDA in Jerusalem. The study was conducted, in order to examine their satisfaction of CPD programs offered by IDA Jerusalem. Results indicate that in most variables )lecturer, knowledge and comfort)the satisfaction degree was at a high level. Differences in the level of satisfaction were found between general dental practitioners and dental specialists, and between dentist who graduated in Israel as compared to dentists who graduated abroad. There is a great need to further investigate this issue, in order to develop, promote and improve CE studies and arrive at practical conclusions to support the development of high-quality continuing dental education programs designed to upgrade high-quality dental care, similar to other countries that have CE programs.

Competitive exclusion against Salmonella Enteritidis in layer chickens by yoghurt microbiota: impact on egg production, protection and yolk-antibody and cholesterol levels.

AIMS: This work aims at studying the impact of competitive exclusion of Salmonella serotype Enteritidis infection in layer chickens, by microbiota of fresh and dried-modified yoghurt, on egg production and weight, protection against infection, and on yolk-antibody and cholesterol levels. METHODS AND RESULTS: Four groups of 27-week-old layer chickens were included in this study. After an initial enrofloxacin treatment, groups 1 and 2 were administered fresh or dry yoghurt (respectively) for 14 days. Groups 1, 2 and 3 were challenged intraoesophageally with Salm. Enteritidis, on the sixth day of yoghurt administration, while group 4 was left unchallenged and without yoghurt administration. No significant difference in percent infectivity of visceral organs with Salm. Enteritidis was observed between the groups. The yoghurt administered groups showed an early significant antibody response in their yolk on the seventh day postchallenge (P < 0.05) and highest egg production and weight. Finally, the egg yolk cholesterol concentration was higher in Salm. Enteritidis-challenged groups than that observed in the unchallenged group. CONCLUSIONS: The results point to the possible involvement of yoghurt administration in immunopotentiation and improvement of egg production and weight. SIGNIFICANCE AND IMPACT OF THE STUDY: These findings warrant further research that could improve immunity and production in layer chickens infected with Salm. Enteritidis.

The effect of parabens in a mouthwash and incorporated into a sustained release varnish on salivary bacteria.

OBJECTIVES: The purpose of this study was to evaluate the antimicrobial efficacy of parabens, in a mouthwash and in a slow release device, against cariogenic bacteria in the oral cavity. METHODS: Parabens were formulated in a mouthwash or in a topical slow release varnish preparation. In two separate studies, volunteers were asked to use the mouthwash or the slow release varnish applied in a personal night guard device. The levels of mutans streptococci (MS), Lactobacilli (LB) and total cultivated bacteria were measured before and after using the mouthwash or the slow release varnish. RESULTS: The mouthwash containing parabens had a minor and a short-term effect on MS and LB counts in human saliva. The use of slow release varnish containing parabens, applied in a night guard, had a prolonged antibacterial effect on both MS and LB counts. CONCLUSIONS: Parabens in a mouthwash had little effect on oral bacteria counts; however, paraben in the slow release device had a significant and an extended effect in reducing oral bacteria. Although substantial reductions in oral bacterial counts were recorded after the use of parabens in a slow release device, this effect could probably be enhanced by an improved pharmaceutical formulation.

Investigation of the effect of chlorophenothane and certain chemically related compounds on the cerebral gamma-aminobutyric acid contents in rats.

The effect of chlorophenothane (pp'--DDT) and five structurally related compounds op-DDD (op'-DDD, pp'-DDD, DTE, DCMP and DCP see text) on the cerebral hemisphere gamma-aminobutyric acid (GABA), the main inhibitory transmitter in brain contents and possible correlation with central activities was demonstrated in rats. The tested compounds were given in oral doses of 600 mg/kg in peanut oil. Cerebral GABA content was determined 1, 3 and 6 hrs after the ingestion of pp'-DDT and 3 hrs after each of the other drugs. The mean GABA content in each group of rats was compared with control groups, either without any treatment, or receiving the equivalent volume of peanut oil. pp'-DDT produced a significant reduction in brain GABA contents 3 and 6 hrs after its administration. This was accompanied by excitability, tremor and clonic convulsions. Of the congenors, only DTE exerted a similar effect. The present results point to the possibility of partial involvement of GABA in the tremor and convulsions induced by pp'-DDT. They also indicate the importance of the CCl2 grouping in the molecule for the induction of central effects of pp'-DDT.