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Transradial access by cardiology catheter lab nurses

Autor: D.G Alves Gaspar, R.T Correia Tinoco, D Wojcik, L.C Candilio, J.C Coghlan, T.L Lockie, M Ahmad, R.R Rakhit, C.L Little

Publikováno v: European Heart Journal. 41

Introduction Nurse led radial arterial access (RAA) is emerging as an attractive alternative to traditional physician-led access.[1] Methods A multidisciplinary program was developed by the nursing and medical teams in a busy tertiary cardiac centre

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7db7cbc57189e9e934eaa4e73bcd6051
https://doi.org/10.1093/ehjci/ehaa946.2501

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Akademický článek

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Akademický článek

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The effect of information and behavioural training on endoscopy patients’ clinical outcomes

Autor: Jane C. Walsh, Deirdre Maguire, C.L Little

Publikováno v: Patient Education and Counseling. 54:61-65

This study was designed to examine the effects of preparatory information and behavioural training on patients about to undergo an endoscopy procedure. Forty-five first-time endoscopy patients (aged 20-70 years), were randomly assigned to one of thre

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81e6bd8c64ba968348c7318458f75053
https://doi.org/10.1016/s0738-3991(03)00195-2

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The microbiological quality of soft ice-cream from fixed premises and mobile vendors

Autor: J. De Louvois, C.L. Little

Publikováno v: International Journal of Environmental Health Research. 9:223-232

A microbiological study of soft ice-creams and the mixes used to prepare them examined the effect of the microbiological quality of the mixes on the final product. Among 1246 soft ice-creams from fixed premises and mobile vendors one ( 105 cfu ml-1)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2203dcd419d5f07668b1278295386b78
https://doi.org/10.1080/09603129973191

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The microbiological quality of ready-to-eat dried and fermented meat and meat products

Autor: C.L. Little

Publikováno v: International Journal of Environmental Health Research. 8:277-284

The analysis and interpretation of the results from 2981 samples examined by Public Health Laboratory Service (PHLS) and non-PHLS laboratories under the 1996 European Community Co-ordinated Food Co...

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::42bd24d9de300048190b512b110a0cf6
https://doi.org/10.1080/09603129873381

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Growth and survival of Yersinia enterocolitica, Salmonella and Bacillus cereus in Brie stored at 4, 8 and 20°C

Autor: S. Knøchel, C.L. Little

Publikováno v: International Journal of Food Microbiology. 24:137-145

The potential of stabilised Brie to support growth of the food-borne pathogens, Yersinia enterocolitica serotypes 0:3 and 0:9, Salmonella typhimurium, S. dublin (both dairy isolates), S. thompson, and Bacillus cereus (3 dairy isolates), after contami

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01b3655e00a25bc6c80ea473e5da5046
https://doi.org/10.1016/0168-1605(94)90113-9

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Comparison of a quadratic response surface model and a square root model for predicting the growth rate of Yersinia enterocolitic

Autor: C.L. Little, Martin R. Adams, W.A. Anderson, M.B. Cole

Publikováno v: Letters in Applied Microbiology. 15:63-68

Polynomial equations, relating the growth rate of Yersinia enterocolitica to temperature (0–25°C) and pH (4.5–6-5) in a liquid medium were constructed for four different acidulants. The logarithm of the time for a 100-fold increase in bacterial

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6cef8264ceba9e8e973aa1b578a31a4f
https://doi.org/10.1111/j.1472-765x.1992.tb00726.x

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The effect of pH, acidulant and temperature on the survival of Yersinia enterocolitica

Autor: M.C. Easter, C.L. Little, Martin R. Adams

Publikováno v: Letters in Applied Microbiology. 14:148-152

The survival of Yersinia enterocolitica at sub-optimal temperatures (0–23°C) and growth inhibitory pH values, achieved using a range of acidulants, was investigated. At a given pH, survival was greater the lower the temperature. Sulphuric and citr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6b9a5ffcfae5d92f64bd17ee1fcb00f1
https://doi.org/10.1111/j.1472-765x.1992.tb00671.x

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