Journal articles on the topic 'ORAL HYGIENE INDUSTRY'

Background: Ever since the beginning of the universe mankind had struggled constantly for their livelihood, Moradabad is branded as the “Brass city” of India, which comprises of a large number of populations working in different industries. Objective: To assess and compare the oral health status of workers employed in brass industries with non industrial workers of Moradabad city. Material and Methods: A total of 500 workers from each group aged 30-50 with 5 years working experience were selected through random sampling. Type III examination was performed by recording who oral health assessment form. To compare the proportion chi-square test was used. Mean values were compared using students t-test. SPSS version 15.0 was used for statistical analyses. Results: The prevalence of dental caries as Mean DMFT score was significantly higher in Non Industrial Group i.e. 3.57±2.74 while it was 2.88±2.14 in brass workers. Periodontal diseases were higher among production workers that belong to brass industries. The prevalence of Oral Mucosal Lesions was significantly higher among Production Workers. Bleeding was more pronounced in general population but calculus and pockets were seen more in brass workers. The requirement of prosthetic status was also more prevalent among industry subjects. Conclusion: The Oral health status of Brass Industry Workers was relatively poor with poor periodontal health when compared to General Population. Further studies of oral occupational disease should be conducted in order to check or confirm previous reports and to discover possible manifestations arising in new industries.DOI: http://dx.doi.org/10.3126/ijosh.v3i2.6312

BACKGROUND: At present aluminum industry is one of leading branches of the economy of the Republic of Tajikistan. The ecological situation in condition of the modern industrialization and urbanization leaves to want best. Bad conditions of the labor render the negative influence upon tissues of the oral cavity, promotes more expressing intensity of the diseases of oral cavity. Specified aspects and define urgency of persisting studies. AIM: The value of the influence of risks factor of aluminum production on condition of parodontology status. MATERIAL AND METHODS: Conducted the complex dentistry examination with deepened study of parodontology status of 250 workmans male of Tajik aluminum plant at the age from 30 to 50 years and checking group from 230 persons similar age-sexual sign, not having contact with bad factors of aluminum production. At examination of the oral cavity used the standard method of World Health Organization. RESULTS: Analysis the results of clinical and epidemiological examination of aluminum plants worker allowed to reveal high prevalence of parodontal diseases. In the main group this factor formed 100% under importance of 89.73.76% in checking. CONCLUSIONS: In the main group established high level of importance of the index hygiene of oral cavity that is indicative of bad hygiene and insufficient level of motivations to its realization.

The aim of this study was to evaluate mothers' knowledge about the cariogenic potential of pediatric medicines. A total of 111 mothers were interviewed using a standardized form containing 15 questions relating to the association of pediatric drug use with dental caries and oral hygiene care. Descriptive and inferential statistics (Chi-square test and Fisher's exact) were used at a significance of 5%. Most of the mothers were aged 40 years or under (77.4%), high school educated (30.6%) and not working (50.5%). The association between medication use and dental caries or defects in teeth structure was mentioned by 35 (43.2%) mothers, 33 of whom (40.7%) cited this was due to the presence of sugar in the formulations. Only 32 mothers (28.8%) performed oral hygiene for the child after drugs ingestion, although 81.1% (n = 90) had never received guidance on the importance of this practice. The type of occupation and maternal education level were not significant in these issues (p> 0.05). Pediatric medicines can create problems for the teeth and a high percentage of mothers are unable to establish a clear cause and effect relationship with this association. Therefore, the pharmaceutical industry needs to be more aware of this and should prepare pediatric medicines without the presence of sucrose.

Oral diseases pose a major threat to public health across the globe. Diseases such as dental caries, periodontitis, gingivitis, halitosis, and oral cancer affect people of all age groups. Moreover, unhealthy diet practices and the presence of comorbidities aggravate the problem even further. Traditional practices such as the use of miswak for oral hygiene and cloves for toothache have been used for a long time. The present review exhaustively explains the potential of natural products obtained from different sources for the prevention and treatment of dental diseases. Additionally, natural medicine has shown activity in preventing bacterial biofilm resistance and can be one of the major forerunners in the treatment of oral infections. However, in spite of the enormous potential, it is a less explored area due to many setbacks, such as unfavorable physicochemical and pharmacokinetic properties. Nanotechnology has led to many advances in the dental industry, with various applications ranging from maintenance to restoration. However, can nanotechnology help in enhancing the safety and efficacy of natural products? The present review discusses these issues in detail.

Введение. Препараты, основой которых являются пектиновые вещества, достаточно активно разрабатываются и изучаются в мире в виде разнообразных фармакопейных форм, пищевых добавок и пищевых продуктов. В фармацевтической промышленности их используют в качестве формообразующих компонентов. В ИФНМУ долгое время проводятся исследования по разработке и клиническому использованию средств на пектиновой основе для эффективного использования в полости рта. Цель. Определение эффективности пектинсодержащих средств гигиены полости рта у школьников старших классов 16-18 лет. Материалы и методы. На базе ИФНМУ было обследовано 136 школьников старших классов, которые входили в основную группу (ОГ) исследуемых. 20 составили контрольную группу (КГ). Диагностика проведена согласно Международной статистической классификации болезней и родственных проблем. Лечение в обеих группах, ОГ и КГ, было идентичным, согласно стандартизации протоколов лечения. Результаты. В процессе обследования, лечения и профилактики обнаружено, что под действием гигиеническо-профилактических средств на пектиновой основе происходил процесс нормализации микрофлоры полости рта без нарушения ее качественного состава. Целесообразность применения средств на пектиновой основе была подтверждена клинической эффективностью. А именно значительным уменьшением мягкого налета, нормализацией гигиенических индексов, заживлением послеоперационных ран с сокращением сроком эпителизации и быстрым исчезновением болевого симптома. Выводы. Клиническими и лабораторными методами доказано, что использование пектинсодержащих средств гигиены полости рта у молодежи более целесообразно в плане профилактики заболеваний полости рта, чем использование ими кальцийсодержащих средств. При удалении зубов у школьников 16-18 лет нами была доказана целесообразность использования средств на пектиновой основе для повязок с целью сокращения срока послеоперационного периода и профилактики осложнений. Introduction. Preparations based on pectin resources are also actively developed and studied in the world in the form of various pharmacopoeial forms, food additives and food products. In the pharmaceutical industry, they work as molding components. IFMNU has long conducted research on the development and clinical application of pectin-based agents for effective use in oral cavity. Purpose. To determine the effectiveness of pectin-containing oral hygiene products in high school students aged 16-18 years. Materials and methods. On the base of IFNMU, 136 high school students who were in the basic group (BG) of the subjects were surveyed; 20 ones were the control group (CG). The age of the subjects was 16-18 years. Diagnostics was performed according to the international statistical classification of diseases and related problems. Treatment in both groups of BG and CG was identical, according to the standardization of treatment protocols. Results. In the process of examination, treatment and prevention, it was found that under the action of hygienic and preventive means pectin-based, there was a process of normalization of the microflora of the oral cavity without violating its qualitative composition. The feasibility of using means pectin-based was confirmed by clinical efficacy. Namely, a significant reduction of soft plaque, normalization of hygienic indices, healing of postoperative wounds with reduced epithelialization and rapid disappearance of pain. Conclusion. Thus, clinical and laboratory methods showed that the use of pectin-containing oral hygiene products in young people is more appropriate in terms of prevention of diseases of the oral cavity than the use of calcium-containing products. When removing teeth, we proved to use means pectin-based for bandages in schoolchildren aged 16-18 in order to reduce the postoperative period and prevent complications.

Goal. Improving the scheme of treatment and prevention of periodontal diseases in workers of the woodworking industry of Chernivtsi region, who in the process of professional activity have long-term contact with unfavorable factors of the production environment. Materials and methods. 70 workers of the woodworking industry with diagnosed chronic generalized periodontitis of the I degree were treated (35 people – the main group (A); 35 people – comparison group (B)), age – from 25 to 45 years. To compare the results of laboratory studies, an additional survey of 25 healthy individuals of the same age with an intact periodontium were conducted. They formed the control group (C). Clinical examination of patients was performed according to standart methods: subjective (complaints, medical history, life history) and objective (examination, periodontal indices, determination of the level of gingival attachment). Laboratory methods of research included determination of urease and lysozyme activity in saliva, degree of dysbiosis of oral cavity. As maintenance therapy, patients of the main group were prescribed the proposed composition DEPE. Results. After the treatment, a significant improvement in the hygienic status of patients in both groups was observed, but difference between groups A and B in the indicators of oral hygiene after treatment was no statistically significant (pA2–B2 > 0.05). There was a significant improvement in periodontal indices after treatment in patients of both groups (PMA index according to C. Parma, bleeding index according to Muhlemann in Cowell I. modification, Russell periodontal index, PSR-test), but the indicators in patients of the main group were significantly better – pA2–B2 < 0.05. In patients of the main group (A) the level of attachment loss decreased by 1.83 times, comparison group (B) – by 1.71 times. The difference in levels of attachment loss after treatment between groups A and B is statistically significant (pA2–B2 < 0.05). The activity of the enzyme urease in patients of the main group (A) and comparison group (B) after treatment was significantly reduced (pA1–A2 < 0.001, pB1–B2 < 0.001), but only in the main group it reached the level in the control group (C) (pA2–C > 0.05). The level of lysozyme after treatment was significantly increased in patients of both observation groups (pA1–A2 < 0.001, pB1–B2 < 0.001), and reached the level of lysozyme in patients of the control group (C) (pA2–C > 0.05, pB2–C > 0.05). The degree of oral dysbiosis in patients of the main group (A) was significantly reduced by 5.43 times (pA1–A2 < 0.001), and its difference from the degree of dysbiosis in patients of the control group (C) is statistically insignificant (pA2–C > 0.05 ). The degree of oral dysbiosis in patients of the comparison group (B) was significantly reduced by 3.04 times (pB1–B2 < 0.001), but still remained significantly different from oral dysbiosis in patients of the control group (C) (pB2–C < 0.05). Conclusion. The proposed pharmacological composition DEPE is an effective antiseptic solution and can be used in the phase of maintenance therapy to improve the treatment and prevention of periodontal disease in workers of woodworking industry. Key words: decamethoxine, propolis, ethonium, generalized periodontitis, woodworking industry.

Abstract A primary patient motivation for oral hygiene is effective cleaning. Dentifrice serves this function by including ingredients such as abrasives, surfactants, and specialized cleaning ingredients such as anticalculus agents. This introductory article aims to introduce professionals, educators, and researchers on the rationale behind the development of an improved cleaning dentifrice formulation, Crest® Multicare Advanced Cleaning. This new dentifrice is based upon the application of an improved tartar control/cleaning ingredient that is a polymeric adjunct of a pyrophosphate anion commonly applied in tartar control and stain control whitening dentifrices. The polypyrophosphate anion, also referred to as sodium hexametaphosphate, produces superior activity and substantivity on oral surfaces as compared to both pyrophosphate and some other commonly used dental cleaning ingredients and cleaning/conditioning adjuncts. The increased activity and substantivity translate into significant improvements in the prevention of dental stains and supragingival calculus and in the non-abrasive removal of dental stains. This article describes the structure of polypyrophosphate as compared to the parent pyrophosphate molecule, the rationale for its improved chemistry, and, in particular, its tartar control chemistry. In addition, the fundamental mechanisms of calculus formation and inhibition are reviewed. Lastly, a preliminary clinical study evaluating the improved efficacy of a polypyrophosphate dentifrice is described where the tartar control activity of the polypyrophosphate dentifrice is shown to be superior to that of a clinically established and marketed industry standard pyrophosphate dentifrice.

Purpose: The objective of this study was to assess the worker’s health (WH) risk, focused on sustainable development in a work context and based on the development and application of the Worker’s Health Risk Index (WHRI) in the oil extraction and production industry in Bahia, Brazil.Design/methodology/approach: The sample, obtained by quota sampling, comprised 965 participants. The development stage integrated a group of 10 specialists, including physicians, nurses, nutritionists, dentists and physical educators, all specialists in the WH area, as well as 3 experts in the area of data science. Three risk ranges were defined: "Low", "Moderate" and "High".Findings: The WHRI validation revealed reliability and reproducibility, as well as the ability to identify differences among the population studied according to sex, age group and education level. The results indicate that the WH risk is higher in men, aged above 50 years old and with a low level of education (p 0.001). 74% of the participants are in the "Low", 21% in the "Moderate" and 5% in the "High" risk ranges. High-risk workers are also those with diabetes mellitus, altered triglyceride or glycemia levels, hypertension, poor oral hygiene and periodontal conditions, tobacco use, low levels of physical activity (all with p 0.05), or alcohol abuse.Originality/Value: The WHRI’s major contribution is to make available a useful tool for the identification of WH risk, helping to define clearer health promotion, prevention and intervention policies in the context of WH.

Abstract The anthropogenic release of chemicals from industry, agriculture and the breakdown of consumer wastes constitute a major threat to water resources and public health. Pollution is severe and increasing in the developing world where chemical substances are produced, used, and disposed of in an unregulated manner. The global public health consequences of chemical pollution are comparable to or greater than those of widespread infectious diseases such as HIV/AIDS, tuberculosis, and malaria. However, chemicals have so far been neglected by the WaSH sector. Here, we report the results of a systematic review of the Journal of Water, Sanitation, and Hygiene for Development (2011–2018) and oral/poster presentations given at the UNC Water & Health Conference (2010–2018). The review enumerated studies that focused on water quality and treatment from a chemical perspective, highlighting in particular organic contaminants of emerging concern. Organic chemicals were addressed in only 2% of journal articles and fewer than 0.7% of conference presentations. Geogenic contaminants arsenic and fluoride were only addressed in 2–3% of articles and presentations. The review concludes that a rapid, major effort to address toxic chemicals in WaSH is necessary to meet UN Sustainable Development Goals for universal access to safe and affordable drinking water by 2030.

Having practiced over 54 years the art and science of general dentistry, many changes in philosophy and performance have occurred. Some are minor while others very major. This series of observations will treat some in detail while others very briefly. The physical locations have been in the Dallas, Texas area of the USA. Definitions of terms set the stage for discussion of the basis of dentistry. Support for the scientific as well as evidence-based approaches is laid forth. Filling materials have transitioned from amalgam to composite being most prevalent. Fluoride added to local water supplies has decreased the number of decayed/sensitive teeth, the timing of initial decay, and the prognosis for remediation. pH is a major player in the deterioration of tooth structure. New understandings of tooth brushing and oral hygiene have significantly improved the future for continuing dental health. Absence of fluoride in bottled water has taken a front-center stage for helping/hurting chances of keeping teeth free of decay. Fluoride varnishes have widespread acceptance in America. Failure to seek routine dental care has influenced the outcomes for many younger patients, especially those who have graduated high school, gone off to college or into the workforce. Such lack of routine preventive influence raises the costs of care when it is received, often leading to complaints from patients about the high costs of repair. The alternative is prevention with ongoing consistent 6-month recalls/repairs when problems initiate, rather than allowing problems of long duration. The USA dental insurance industry adverse impact on practicing dentists is a vital monologue. Revealing the dental insurance industry as a number one concern of many surveys of practicing dentists is a way of preparing international countries for learning from the flawed USA models. Recent Congressional law, HR 1418, the Competitive Health Insurance Reform Act, will address some of the most critical wrongs by placing the dental insurance industry into antitrust restraints. Current concerns about digital X-ray’s diagnostic potential are revealed. Conservative dentistry is promoted. Results of conservative practice from nearly 50 years are documented with photos and X-rays. Bonded bridge technology is highlighted for its valued impact.

Latar Belakang: Karyawan berhak mendapatkan pelayanan yang menjamin kesehatan dan keselamatannya ketika mereka bekerja. Ketika menggunakan air bersih untuk higiene dan sanitasinya, pastikan air tersebut tidak berdampak secara lagsung maupun tidak langsung terhadap kesehatannya. Risiko kesehatan terhadap karyawan apabila mengkonsumsi air tersebut bisa diprediksi melalui analisis risiko kesehatan lingkungan. Tujuan: Mengetahui risiko non karsinogenik dan mikroba akibat pajanan Kadmium (Cd) dan E. coli dalam air bersih.Metode: Penelitian ini adalah deskriptif dengan pendekatan analisis risiko kesehatan lingkungan. Sampel manusia adalah orang dewasa dengan menggunakan nilai default berat badan orang dewasa 55 Kg. Sampel lingkungan adalah air bersih di industri tekstil PT.X Kota Cimahi.Hasil: Intake Kadmium (Cd) belum menunjukkan adanya bukti kanker dalam pajanan oral sehingga tidak dihitung dalam studi ini. Pajanan Cd dalam air bersih secara oral belum berisiko non karsinogenik (RQ = 0,20756). Peluang terinfeksi akibat pajanan E.coli dalam air bersih ( P = 4,34 x 10-5), dan peluang sakit (P = 1,572 x 10-2).Simpulan: Keberadaan Cd dalam air bersih belum berisiko non karsinogenik (RQ < 1). Keberadaan E. coli dalam air bersih berpeluang menginfeksi > 1 per 100.000 karyawan, dan berpeluang menimbulkan sakit > 1 per 100 karyawan industri PT.X Kota Cimahi dalam setahun. ABSTRACT:Title: Employee Health Risk Analysis of Cadmium (Cd) and Eschericia coli Exposure in IndustryBackground: Employees have the right to get services that ensure their health and safety when they work. When using clean water for hygiene and sanitation, ensure that the water does not directly or indirectly impact on their health. The health risks to workers if they consume water can be predicted through an environmental health risk analysis. Objective: Knowing the carcinogenic, non-carcinogenic, and microbial risks due to exposure to Cadmium and E.coli in clean water. Methods: This research was descriptive with environmental health risk analysis approach. Human samples were adults using the default value of the adult weight of 55 Kg. Environmental samples were clean water in the textile industry PT.X Cimahi City. Result: Exposure to Cd in clean water orally did not pose a carcinogenic risk. Exposure to Cd in clean water orally had a non-carcinogenic risk (RQ = 0.20756). The probability of becoming infected due to exposure to E.coli in clean water (P = 4.34 x 10-5), and the probability of illness (P = 1.572 x 10-2) Conclusion: The presence of Cd in clean water had no non-carcinogenic risk (RQ < 1). The presence of E.coli in clean water had the opportunity to infect > 1 per 100,000 employees, and has the opportunity to cause illness > 1 per 100 industrial employees of PT. X Cimahi City in a year.

Winery industry by-products have a great reuse potential in the pharmaceutical and cosmetic fields due to their bioactive compounds. This study investigates the phytochemical profile and the bioactivity of Vitis vinifera variety Fetească neagră tendrils extract (TE) and leaves extract (LE), intended to be used in oral hygiene products recommended in periodontal disease. The evaluation of the phenolic content was performed by colorimetric analysis. Liquid chromatography coupled with mass spectrometry was used to determine the chemical profile of the two extracts obtained from V. vinifera. Moreover, the antioxidant activity of the extracts was determined by spectrophotometric methods, as well as on human gingival fibroblasts (HGF) cell line. The cytocompatibility and cytoprotective effect against nicotine-induced cytotoxicity were tested, as well as the anti-inflammatory and antimicrobial effects. The TE showed higher total polyphenolic content, rich in rutin, compared to the leaves extract that displayed important amounts of isoquercitrin. The antioxidant effect was confirmed by both non-cellular and cellular tests. The cytocompatibility of the extracts was confirmed at a wide range of concentrations. The cytoprotective effect was demonstrated in HGF exposed to cytotoxic doses of nicotine; 300 µg/mL of both tested extracts decreased nicotine toxicity by approximately 20%. When challenged with E. coli polysaccharides, in HGF cells co-exposed to TE and LE, a reduction in the release of proinflammatory cytokines (IL-8, IL-6 and IL-1β) was observed. The extracts were both able to reduce the levels of reactive oxygen species and inflammatory cytokines, and had notable antimicrobial effects on pathogenic bacteria associated with periodontitis.

Abstract Magic bullets refer to single interventions, vertically delivered (i.e. from the centre), expected to have a dramatic effect, and often in practice circumventing or displacing more locally appropriate and sustainable activities. Once policies have defined intended outcomes – here childhood malnutrition is considered – decisions on programme specifics should take full account of trade-offs (including opportunity costs), and these decisions at present are often unduly influenced by vested interests. Magic bullets have times-and-places where they may be effective. These may get superseded, for example with changing disease patterns or other conditions, or because of new technologies. Regular transparent assessments of current applicability, with some estimate of benefits and costs, are essential, but uncommon. Six examples of single purpose interventions are summarized considering times-and-places: protein supplements, infant formula, high dose vitamin A capsules (HDVAC), the vitamin supplement industry, ready-to-use therapeutic foods (RUTFs), and oral rehydration therapy (ORT). HDVAC and RUTFs are compared to community-based nutrition programmes. Protein is rarely the binding constraint in preventing or treating infant and child malnutrition. Infant formula is hardly ever to be preferred to breastfeeding; and in poor countries with inadequate hygiene its use carries much increased mortality risk. HDVACs were shown to have a mortality impact in the 1980’s and early 90’s, leading to global programs now covering a reported 200 million children; however recent studies have shown that this effect is no longer seen, but policies and programmes have yet to change in most countries. The vitamin supplement industry is included as it contributes to misguided views of nutrition and health, which should be mitigated. RUTFs are very useful for the narrowly defined group of children with severe acute malnutrition still with an appetite (most severely malnourished children have a poor or zero appetite, and require liquid diets first). However, the off-label use of these sweetened peanut butter pastes for moderately (or less) malnourished children is becoming widespread: it has many immediate and long-term disadvantages, including on children’s food preferences; local foods, maybe enhanced with micronutrient mixes, are far preferable, including for rehabilitation of severely malnourished children. Oral rehydration provides a further example of where local solutions are preferable – but still seldom applied. Community-based programmes have known effectiveness, are more sustainable than magic bullet approaches, and in all the examples above can contribute to local problem solving. The implications for resource allocations are that shifting resources from magic bullet programmes to local, community- (and facility-) based activities will have many advantages. While cost estimates are hard to find, it seems that some such as HDVAC cost around $1 per child per year, and RUTFs for SAM around $5 per child per year (in the overall population; per SAM case treated the estimated cost is more than $100). Effective community-based programmes cost about $10 per child per year, but address not one but most of the nutrition problems faced by children in those communities. Major donors have allocated 50% or so of their budgets to such supplies, and these funds go to the manufacturers in the rich countries, not to the countries in need. Allocation of resources to the countries themselves, and to local activities, could amount to billions of dollars, leading to improved nutrition, if single purpose interventions like HDVAC and RUTFs were no longer soaking up time, efforts of frontline workers, and funds.

The aim of this study was to determine risk factors for pharyngeal cancer and to propose 10 result-based preventive measures. It was a case-control study conducted in Madrid, Spain, with 232 consecutive patients diagnosed between January 1 1990 and December 31, 1995, sex- and age-matched with 232 control individuals with no oncological disease or history. By means of an interviewer-administered questionnaire, seven different epidemiological areas were surveyed, namely: (1) sociodemographic variables, (2) familial all-site cancer history, (3) medical history, (4) lifestyle (habits), (5) diet, (6) occupational exposure, and (7) non-occupational exposure. Of the great number of factors within each epidemiological area, the following were found to be risk factors after adjustment for tobacco smoking and alcoholic beverage drinking: (1) tobacco smoking, (2) alcoholic beverage drinking, (3) low and low-middle socioeconomic background, (4) low educational level, (5) rural milieu, (6) working, or having worked, as a manual worker in agriculture, (7) working, or having worked as a manual worker in building industry, (8) having an upper aerodigestive tract cancer familial history, (9) having a medical history of alcholism, low weight/malnutrition, gastroesophageal reflux or chronic obstructive bronchopneumonia, (10) low dietary intake of fruit, fruit juice, uncooked vegetables, dietary fibre-containing foods, fish and milk and dairy products, (11) high dietary intake of meat and fried foods, (12) deficient oral and dental hygiene, (13) abuse of black coffee, (14) abuse of ’carajillo’ (a typical Spanish drink composed of black coffee and flambéed brandy), (15) occupational exposure to pesticides, solvents and dust of different origins.On the basis of our results and those reported by other authors, we put forward 10 measures for the prevention of pharyngeal cancer. However, due to the small size of the nasopharyngeal cancer subsample (n = 35, 15.08 per cent), our results as well as the preventive measures are to considered as referring uniquely to oropharyngeal and hypopharyngeal cancers. In addition, from descriptive statistical data inspection one can conclude that nasopharyngeal cancer is likely to bear risk factors different from those for oropharyngeal and hypopharyngeal cancers, thus nasopharyngeal cancer warrants specific epidemiological investigation with a sufficiently large patient sample.

Taking care of the health of the population of the Tver region is an important direction of social regional policy. The main task of the dental service of the Tver region is to preserve and strengthen the health of the citizens of the Tver region, to increase the role of preventive care of dental diseases, to form a model of organization of the dental industry that ensures the availability and quality of dental care, to increase the efficiency of dental services, the volume, types and quality of which should correspond to the level of morbidity and the needs of the population, advanced achievements of medical science. The aim of the research is the analysis of the statistical data of the stomatological service of the state public health institutions of the Tver region. Materials and methods. Analysis of the statistical data reflecting demographic indexes, statistics of the stomatological service structure, staffing, distribution of dentists among the institutions of the Tver region, quality of dental care, the main indexes of the stomatological service of the Tver region, indexes of treatment and preventive work. Results. The present study is devoted to the analysis of the activity of state medical institutions of health care of the Tver region that provide dental care to the population of the Tver region. The indices of the provision of dentists in this region (not taking into account orthopedists and orthodontists) makes 3,82 posts for 10 thousand population (426,25 rates in total). Indicators of provision of the region’s population with dentists are 4,3 positions per adult population of the region. The deficit specialties have been revealed: pediatric dentists, orthodontists, in the regional institutions there is a shortage of orthopedists. The share of occupied staff positions in the specialty of pediatric dentistry was 49%, which reflects the need for training in this area. The difficulties in the organization of preventive examinations of the children’s population were revealed, and the low percentage of the examined persons. Conclusions. The municipal, district and regional medical institutions of health care rendering dental treatment to the population are functioning on the territory of the city of Tver and the Tver region in general. The statistical analysis has revealed a number of difficulties that require further action on the part of the medical community and public organizations. It is necessary to develop comprehensive measures to solve the shortage of pediatric dentists at the level of the Ministry of Health and educational institutions. The difficulties of preventive examinations among the population of different groups are highlighted. It is important to strengthen the preventive profile in order to reduce the cases of complicated caries, tooth extraction. Development of hygienic direction will increase awareness of the population about the peculiarities of dental and oral hygiene, methods of prevention and treatment of dental diseases.

BACKGROUND The flyers tooth or the tooth squeeze is the toothache during air travel, termed as Barodontalgia / Aerodontalgia by researchers. It was first identified as an in-flight physiologic and pathologic phenomenon at the start of the 20th century. With the introduction of the scuba in the 1940s, many in-flight manifestations caused by barometric variations were discovered to be synonymous with diving as well. Scuba diving is a type of underwater diving where the diver breathes underwater using equipment independent of the surface supply. It can be performed for fun or a living in various settings, including the scientific, army, and public security responsibilities. However, most commercial diving employs surface-supplied diving equipment wherever possible. Battle divers and assault swimmers are all terms for scuba divers who participate in clandestine military operations. Most cases of barodontalgia occur during ascent. The origin of the discomfort is also affected by the underlying pathology. In general, pain on the rise is associated with essential pulp disease, i.e., pulpitis and pain on descent with pulp necrosis. The pain subsides typically as the patient returns to the onset stage or the ground ambient level, although it can last longer if exacerbated by periapical infection. The Fédération dentaire internationale FDI advises that pilots, divers, and other professionals undergo yearly exams, as well as appropriate dental hygiene education from dentists, after a dental procedure that necessitates an anaesthetic or seven days after a dental procedure until travelling, teeth with pre-existing substantial restorations should have a cold-test examination or periapical radiographs taken to rule out occult pulp necrosis. It is appropriate to arrange outpatient dental appointments for a suitable period until the next scheduled flight. The possible treatment modalities vary from immediate relief to the control of infection and further subsequent treatment procedures. In recent years, the airline industry and scuba diving have grown in popularity, but little is known about the oral issues linked with high altitude. It is entirely the obligation of dental health experts to give the finest dental care to aviators as well as raise knowledge of the risks of dental treatments at higher altitudes. Dentists and flight crew members should both have appropriate awareness of barodontalgia and its role in its prevention. Particular attention should be given by the otolaryngologist and must be aware of the issues and hazards associated with scuba diving. KEY WORDS Aerodontalgia, Barodontalgia, Flyer's Tooth, Pulpitis; Scuba, Tooth Squeeze

Among the production of harmful industry all over the world, including in our repub-lic, tobacco production occupies a significant place. In Uzbekistan, tobacco cultivation is car-ried out by workers of the Urgut district of the Samarkand region, which accounts for a large share in agriculture and brings significant economic profit. The available literature does not cover the issue of the effect of tobacco dust and pes-ticides in combination with uncomfortable microclimatic conditions on the organs and tissues of the oral cavity of tobacco growers. Some aspects of the mechanism of development of pathological changes in the oral cavity of tobacco growers are not specified in the conditions of Uzbekistan, and accordingly there is no data on adequate methods of their prevention and treatment [1,3]. In this regard, there is a need to study the features of the clinic and the course of the main dental diseases in tobacco growers in order to develop a set of organizational, sanitary, hygienic and therapeutic and preventive measures aimed at improving the quality of the production environment, pre-venting the development and reducing the frequency of dental morbidity among tobacco growers.

Introduction. Currently, many xenobiotics are widely used in industry and agriculture, which can cause serious disorders of pregnancy and fetal development. In this regard, the study of the effect of pesticides on embryogenesis in experiments on laboratory animals is a mandatory stage of sanitary and Toxicological research. The aim of the study was to investigate the long-term effects of a compound of the class of benzothiadiazinones for the assessment of embryotoxic and teratogenic effects, as well as reproductive toxicity by the method of two generations, with repeated oral intake of it into the body of warm-blooded animals (rats), establishing the levels of inactive doses for parents and offspring, and determining the hazard class. Material and methods. The embryotoxic and teratogenic effects were evaluated in female and male rats with a bodyweight of 230-240 g at the beginning of the study. Tested doses: 40.0; 100.0 and 250.0 mg / kg body weight (1 control and 3 experimental groups, 15 individuals each). Mating of females was performed with intact males in a ratio of 2:1. the Compound was introduced during 20 days of pregnancy. In the dynamics of the experiment, the state and behavior of rats, water and feed consumption, and changes in body weight were observed. The analysis of embryonic material took into account: the absolute and relative mass of internal organs (thymus, heart, lungs, liver, kidneys), to determine the teratogenic effect, a group of fruits (1/3) was fixed in Buena fluid and used to study internal organs using the Wilson method modified by Dyban the remaining 1/3 of the fetuses was fixed in ethanol to study the state of the skeleton using the Dawson method. When studying the reproductive toxicity of benzothiadiazinones in mammals (rats) using the method of two generations at doses of 15.0; 50.0 and 200.0 mg/kg of body weight (1 control and 3 experimental groups, 20 individuals each). Female F0 of the parent generation was primed during the mating period, pregnancy, and continued until the end of the feeding of the F2 generation. Mating 2:1. Results. Based on the results of studying the embryotoxic and teratogenic effects, invalid doses were established at the following levels: Noel for the mother - 100.0 mg/kg of body weight; Noel for embryotoxicity - 100.0 mg/kg of body weight; NOEL for teratogenicity-100.0 mg/kg of body weight. Results on the study of reproductive activity: NOEL for parents and offspring-50.0 mg/kg of body weight. Discussion. Studies on the effects of a long-term action of a technical product - “generic”, belonging to the class of benzothiadiazinones, found the studied compound for teratogenic, embryotoxic effects, as well as for its effect on reproductive toxicity, in accordance with the hygienic classification of pesticides by hazard (SanPiN 1.2.2584-10)to be a moderately dangerous compound (hazard class 3). Studied product class benzothiadiazinones on toxicological parameters are identical with the technical product is “originator”. Conclusion. Thus, the research shows that it is necessary to study the effects of long-term action of xenobiotics on the mammalian body when conducting sanitary and toxicological studies, to increase the reliability of the developed hygiene standards in environmental objects and food products.

Introduction. In the structure of the morbidity of workers in the aluminum industry the leading place are occupied by bone and joint pathology and disorders of mineral metabolism, caused by prolonged exposure to toxic fluoride compounds. The study of the molecular genetic basis for the development of changes in bone metabolism and concomitant pathology of the kidneys in chronic occupational intoxication with fluorine compounds will make it possible to establish an associative relationship between the polymorphism of certain genes and the likelihood of developing these diseases. The aim of the study was to determine the significance of detecting BsmI VDR polymorphism as a predictor of osteoporosis associated with chronic kidney disease in workers of the main professions of aluminum production on the basis of clinical and genetic analysis. Materials and methods. Based on molecular-genetic and clinical methods, a comprehensive study of the prevalence of fluorine osteopathy was carried out with the determination of bone density parameters in 217 workers in the main professions of aluminum smelting under conditions of chronic exposure to high doses of fluorine on the body and in the comparison group (57 individuals) without occupational pathology. Results. When examining workers, it was established that the frequency of registration of BsmI VDR polymorphism genotypes corresponded to the Hardy-Weinberg law. It was determined that the GG VDR genotype is a predictor of osteoporosis (p=0,0034), and carriers of the AA genotype are resistant to its development (p=0,0001). An associative relationship of the heterozygous AG VDR genotype with the development of chronic occupational intoxication with fluorine compounds was revealed (p=0,0232). It has been shown that osteoporosis associated with chronic kidney disease is associated with the G allele of the GG VDR genotype. Conclusions. In the structure of professional pathology of metallurgists employed in the production of aluminum, against the background of hyperplastic changes in bone tissue due to an increase in its mass, there is a significant decrease in mineral density (p=0,0047). The allelic specificity of the VDR gene associated with the development of toxic osteopathies was revealed. The GG genotype is associated with the development of osteoporosis. A high degree of association of the AG genotype (p=0,0232) with fluoride intoxication was shown. Osteoporosis associated with chronic kidney disease is associated with the GG VDR genotype and the G allele of the 283 A>G (BsmI) VDR polymorphism, which determines progressive disorders of mineral metabolism and aggravates the course of fluorosis in workers. Ethics. The examination of aluminum production workers was carried out in the hospital of the Research Institute for Complex Problems of Hygiene and Occupational Diseases in strict accordance with the ethical principles of conducting scientific and medical research with human participants, developed on the basis of the Helsinki Declaration by the World Medical Association "Ethical principles of conducting scientific medical research with human participants" with amendments of 2013, "Rules of Clinical Practice in the Russian Federation" approved by the Order of the Ministry of Health of the Russian Federation No. 266 dated 06/19/2003. The collection of clinical history data was carried out during an oral questionnaire face to face with a written informed consent to participate in the study and analysis of medical histories according to 025/u-87 form.

Subject. Dental examination and identification of the features of the dental status of children with congenital cleft lip and palate, born and living in the region with industrial ecotoxicants. Objectives. To study the dental morbidity in children with congenital cleft lip and palate living in a region with industrial ecotoxicants, compare the data with a group of children with congenital cleft lip and palate from an ecologically safe region. Methods. The article presents the results of a dental examination of 195 children with congenital cleft lip and palate, including 108 children aged 3 years, 87 children aged 6 years. Children were divided into two groups depending on the place of birth and residence: 113 children were born and lived in regions with a developed petrochemical industry, 82 children from relatively ecologically safe regions. In the examined children, the prevalence and intensity of dental caries, malformations of hard dental tissues, periodontal diseases, dentoalveolar anomalies, and the hygienic state of the oral cavity were assessed. To determine the intensity of dental caries in children of 3 years old, the index "KPU" was used, in children of 6 years old - the index "KPU+kp". The hygienic state of the oral cavity was assessed by the Fedorov-Volodkina index (1968), the periodontal condition in children of 6 years old was assessed by the KPI index (Leus P.A., 1988). Results. Our data indicate that children from regions with the petrochemical industry have higher rates of dental caries intensity in the age groups of 3 and 6 years, there is a decrease in the resistance of the tooth enamel, and periodontal diseases are more common. Conclusions. The results of the study made it possible to obtain clinical and dental data characterizing the negative impact of industrial petrochemical ecotoxicants on the condition of the dentition in children with congenital cleft lip and palate, which is the rationale for the development of methods for optimizing and increasing the effectiveness of therapeutic and prophylactic measures in this group of patients.

Honeybees (Apis mellifera) play a significant role in the pollination of various food crops and plants. In the past decades, honeybee management has been challenged with increased pathogen and environmental pressure associating with increased beekeeping costs, having a marked economic impact on the beekeeping industry. Pathogens have been identified as a contributing cause of colony losses. Evidence suggested a possible route of pathogen transmission among bees via oral-oral contacts through trophallaxis. Here we propose a model that describes the transmission of an infection within a colony when bee members engage in the trophallactic activity to distribute nectar. In addition, we examine two important features of social immunity, defined as collective disease defenses organized by honeybee society. First, our model considers the social segregation of worker bees. The segregation limits foragers, which are highly exposed to pathogens during foraging outside the nest, from interacting with bees residing in the inner parts of the nest. Second, our model includes a hygienic response, by which healthy nurse bees exterminate infected bees to mitigate horizontal transmission of the infection to other bee members. We propose that the social segregation forms the first line of defense in reducing the uptake of pathogens into the colony. If the first line of defense fails, the hygienic behavior provides a second mechanism in preventing disease spread. Our study identifies the rate of egg-laying as a critical factor in maintaining the colony’s health against an infection. We propose that winter conditions which cease or reduce the egg-laying activity combined with an infection in early spring can compromise the social immunity defenses and potentially cause colony losses.

In Ukraine, as well as throughout the world, oral diseases remain an urgent medical and social problem. In the Ivano-Frankivsk region, the incidence of dental caries, periodontal disease, and oral cancer exceeds the same in the country, which made this study relevant. The purpose of the study was to identify risk factors for oral diseases in the population of Ivano-Frankivsk region and to supplement the information support of local authorities of territorial communities with the results of the study. Material and methods. We analyzed scientific sources (16 units), data from state, industry and regional statistics (13 units) in our study. The following methods were used: system approach and system analysis; generalizations; medical and statistical; graphics. Results and discussion. The obtained results showed that the living conditions of the population of the Ivano-Frankivsk region in 2018 were better than the average for Ukraine: household incomes for a month were by UAH 469.45 (4.96%) higher, non-monetary incomes in cash equivalent were by UAH 850.24 (98.2%) higher, which was favorable for maintaining oral health. However, in terms of education, the population of the region was generally inferior to the population of Ukraine (17.8% of people with higher education, 1.7% with basic higher education, 15.2% with incomplete higher education with corresponding indicators for the country 27%, 1.4% and 21%); the proportion of households that had access to Internet services at home was 53.0% in the region, 61.5% in Ukraine, which created risks to support the sanitary and hygienic literacy of the region's residents. The population of the region actively practiced behavioral risks in relation to oral diseases: the incidence rate of mental disorders and behavior due to alcohol consumption (83.87 per 100 thousand of population) exceeded the corresponding indicators in the industry (64.81 per 100 thousand of population), as well as the prevalence of these disorders (1574.88 and 1080.51 per 100 thousand of population, respectively); the intensity of smoking (51.9% of smokers smoked 11-20 cigarettes per day) exceeded the corresponding data for Ukraine (46%); household expenses for sweets were higher by 26.0% of similar expenses in Ukraine. Drinking water in the region has a fluoride deficiency (0-0.3 mg / l), which is one of the leading causes of tooth decay. In 17.9% of cases, household members of the region with dental care needs could not meet them due to the high cost of services. Conclusion. The risk factors for oral diseases of the population of the Ivano-Frankivsk region were identified: fluoride deficiency in drinking water, behavioral risks, and low level of affordability of dental care for the population. The obtained data can be taken into account when developing a regional program for the prevention of oral diseases and improving the organization of dental care for the population

The aim of the article is to study the peculiarities of antimicrobial immunity of the oral cavity of the industrial region’s inhabitants in order to optimize special preventive programs of major dental diseases. The object and research methods. 178 patients was examined from 21 to 50 years old, who turned to the University Dental Center of Zaporizhzhia State Medical University. The study group consisted of 126 patients with generalized periodontitis of the initial (8), I (32), II (68) and III (18) degree of chronic course, complicated by harmful factors of manufacturing. The comparison group consisted of 32 patients with periodontitis (5), I (10), II (11) and III (6) degrees who did not work in adverse conditions. The control group consisted of 20 relatively healthy individuals aged from 19 to 25 years without signs of generalized periodontitis. To study the factors of local immunity of the oral cavity, oral fluid was collected from each examined person, which was obtained without stimulation, spitting into sterile tubes. Then the oral fluid was centrifuged for 15 minutes at 8,000 rpm. The supernatant part of the oral liquid was poured into plastic tubes and stored at 30°C. The quantitative determination of markers in the oral fluid was performed by standard enzyme immunoassay kits according to the instructions of the "Lactoferrin-strip" ("VectorBest") manufacturers. The result was expressed in mµg / ml. The content of cathelicidin LL-37 was determined by enzyme-linked immunosorbent assay using NycultBiotechhuman LL-37 ELISA (Netherlands) firm reagent kit-manufacturers. The result was expressed in µg / ml. Statistica 13.0 licensed number JPZ804I382130ARCN10-J was used to process the results. The results of the study and their discussion. The hygienic condition in the examined patients of the study group was assessed as unsatisfactory: from 2.24 ± 0.5 to 2.99 ± 0.47 points depending on the age and length of service at the enterprise, but the PI and SBI values were increased. It was found, that the lactoferrin level in the oral fluid was higher in the all patients with periodontitis, than the same index in comparison with healthy control group and consistently increased with increasing severity of the process. In the patients’ study group, working in hazardous conditions of production, the lactoferrin content has increased in the oral fluid relative to the level of the healthy patients was more pronounced in comparison with the patients, suffering of periodontal tissue disease, but do not work in harmful manufacturing conditions. Increased lactoferrin in the oral fluid in the steelmaking workers can be considered as a means of compensation, that provides protection of the oral mucosa from colonization of microorganisms. In the steel industry workers, a statistically significant cathelicidin content decrease in the oral fluid was observed compared to healthy control patients’ group. In the clinical group of the patients without adverse factors of production, the cathelicidin’s concentration in the oral fluid was also reduced. The increasing level of lactoferrin in the oral fluid in parallel with the cathelicidin’s decrease in saliva are markers of the inflammatory phase, as well as the destructive phase of connective tissue. Conclusions. Thus, our observations have established a direct relationship between the lactoferrin’s concentration in the oral fluid and the severity of periodontal tissue diseases and the feedback between the cathelicidin’s content in the oral liquid and the activity of the pathological process. The determination of lactoferrin and cathelicidin in the oral fluid of the patients with harmful manufacturing factors allow us to identify the signs of pathological process in the oral cavity.

At the present stage of development of society, the issues of preserving and strengthening the most important productive force that determine the economic development and national security of the country remain relevant. Metallurgy is one of the basic industries in Russia, which forms up to 20% of GDP. This study assesses the condition of the oral mucosa in workers in the industry. To evaluate the formation of micronuclei in buccal cells as an early biomarker of health disorders as a result of occupational exposure to production factors of a metallurgical plant. Hygienic and clinical laboratory tests were carried out for workers of the metallurgical plant of the Republic of Bashkortostan. Cytological studies of the buccal epithelium were performed. Statistical processing of the results was carried out using the applied programs IBM, SPSS, Statistics, Microsoft Excel. The general assessment of working conditions in accordance with the criteria of R.2.2.2006-05 for workers of the metallurgical plant was established as 3.2-3.3. Analysis of the buccal epithelium revealed the occurrence of cells with cytogenetic disorders in the workers of the main group. Cells with atypical nuclei were identified in workers with a duration of contact with unfavorable factors of production for more than ten years. Signs of nuclear destruction were revealed, characterizing an increase in apoptotic activity in workers with prolonged contact times. Studies have shown that with more than 10 years of work experience, proliferation processes prevail over differentiation processes. The results obtained can be used as diagnostic methods that expand the prospects for identifying pre-pathological and pathological conditions.

Introduction. The toxic and hygienic assessment of both the final product and intermediate synthesis products remains the key preventive measure to avoid intoxication of workers’ body by industrial xenobiotics in the chemical and pharmaceutical industry and in the context of a constant increase in the range of used compounds. In recent years, nitrogen-containing heterocyclic compounds of the pyridine group have been widely used in various industries. One of these substances is the anti-tuberculosis drug ethionamide, the intermediate product in the synthesis of which is 2-ethyl-4-nitropyridine N-oxide. Materials and methods. In experiments, the toxic properties of 2-ethyl-4-nitropyridine N-oxide were studied. The investigations were carried out on outbred rats and mice, rabbits and guinea pigs. The effect of the substance on experimental animals was assessed using standard physiological, biochemical, hematological and morphological indices. Intermediate toxicity was studied with different methods of substance administration (oral, percutaneous and inhalation) both in single and repeated experiments. The obtained results were processed using the Statistic 10.0 software package. Results. Mean lethal doses of 2-ethyl-4-nitropyridine N-oxide for female rats and male mice were 1250 mg/kg (976.6÷1600.0 mg/kg) and 430 mg/kg (355.4÷520.3mg/kg), respectively; for female mice - 675 mg/kg. The ability of the substance to accumulate was average: the cumulation coefficient was 4.0. There were no significant differences in the effect of the substance on animals of different species and gender. The substance didn’t show a local irritating effect on the skin, skin-resorptive and allergic effects, but a pronounced irritating effect on the mucous membranes of the eyes was revealed. In the subacute experiment, 2-ethyl-4-nitropyridine N-oxide showed a toxic effect mainly on the blood system. A specific damaging effect was revealed, which was expressed in an imbalance of the content of oxyhemoglobin and methemoglobin with a significant increase in the latter. The threshold index of acute inhalation effect was 76.7 mg/m3. The tentative safe exposure level in the air of the working area for the substance was calculated at the level of 0.5 mg/m3. Limitations. The investigation is limited to the study of the toxicological characteristics of 2-ethyl-4-nitropyridine N-oxide. In accordance with the directive documents on the protection of experimental animals, the limited number of in vivo experiments is connected with the dangers for animals and with public ethical views on in vivo experiments. Conclusion. The proposed tentative safe level of exposure to 2-ethyl-4-nitropyridine N-oxide in the air of the working area at the level of 0.5 mg/m3 makes it possible to attribute the xenobiotic to hazard class II. Under the conditions of compliance with the specified standard, the dose absorbed by the worker under the production conditions will be no more than 5-10 mg per work shift, which guarantees safety for health and minimizes the risk to the health of workers. Information on the toxicity of 2-ethyl-4-nitropyridine N-oxide can be useful for solving a wide range of tasks fixed in the control and supervisory activities of the Federal Service for Supervision in Protection of the Rights of Consumer and Man Wellbeing, hygienic rationing and monitoring, and will contribute to the prevention and reduction of incidence rate associated with the exposure to harmful factors of the production environment.

Aim: to define the criteria of estimation of harmful action of industrial wastes by the different ways of entering organism. Objects and research methods. The objects of the study were industrial waste from various branches of enterprises. Research methods: sanitary-chemical, toxicological, radiological, biological: according to bacteriological and helminthological indicators, the method of hygienic analysis. Results of research and their discussion. The study of industrial waste from various branches of origin made it possible to establish that the physico-mechanical and chemical properties of waste determine the effects of their action on the body and are one of the important criteria for harmful effects on the health of the population. Red sludge - waste in the form of a powdery mass of finely dispersed particles), highly volatile, has a high ability to form dust. The content of toxic compounds of heavy metals in the form of hydroxides (pH - 11.7) characterizes the waste as dangerous when entering the body by inhalation, oral and percutaneous means. Thermal energy waste - fly ash, ash-slag mixtures, slurries containing toxic compounds of metals, mainly vanadium, differ in physical and mechanical properties and chemical composition, which determines their dangerous properties. When inhaled into the body, such waste belongs to class II - highly dangerous substances. Waste from the tailings depository of the Ingulets Mining and Processing Plant is characterized by a high content of toxic iron compounds (Fe - 14.5%) and a dust factor, which is the most dangerous for atmospheric air pollution with a harmful effect on human respiratory organs. For waste of organic origin, the most important evaluation criterion is biological (microbiological and helminthological) indicators, which guarantee the degree of epidemiological safety of such waste. The results of our research allow us to state that industrial waste from the most common industries is characterized by hazardous properties, the predominant factor of which is the dust factor, which must be taken into account when handling such waste, and the introduction of modern dust suppression technologies. It is also necessary to take into account that in the waste composition of even one branch of industry, chemical compounds are characterized by various negative effects on the body. Therefore, a comprehensive sanitary-epidemiological assessment of waste with the determination of its dangerous properties according to medical criteria, establishing the hazard class of waste in various ways of entering the body is the basis for preventing their negative impact on the health of the population, which will contribute to the development of measures for controlled waste management. Conclusions. Taking into account the hazardous properties of waste according to medical criteria is an important factor necessary for conducting a comprehensive sanitary-epidemiological assessment of industrial waste and developing measures for controlled waste management.

Introduction. Lactoferrin is a cationic monomeric glycoprotein produced by acinar cells and glands, present in different places of the mucous membrane in different concentrations. In connection with the development of various variants of hygienic and medicinal products for the treatment of inflammatory diseases of the oral cavity based on lactoferrin, there was a need for an objective assessment of its antibacterial and antibiofilms properties, followed by an analysis of the preservation of activity in various variants of the isolation of this protein from the substrate and storage.Aim - to improve the effectiveness of evaluating the antibacterial activity of lactoferrin and the duration of its preservation in various biological substrates containing the active substance and individual experimental batches of the manufactured drug using automatic cultivation.Materials and methods. As part of the experiment, a microbiological diagnostic technique employing a system for the automatic cultivation of microbial populations was used. A pre-prepared bacterial suspension was inoculated into the nutrient broth and the studied lactoferrin samples were added, followed by cultivation and analysis of the possible antibacterial effects of transferrin protein. To determine the sensitivity of the isolated strains, we used our own modification of the serial dilution method developed at the Department of microbiology, virology, immunology of the A.I. Yevdokimov Moscow State University of Medicine and Dentistry. The experiment was based on the programmed automatic cultivation using the RTS-1 bioreactor. The interpretation of the results was carried out by changing the optical density at a wavelength of λ = 850 nm. The study of the growth dynamics of microorganisms was carried out in several repetitions, which was reflected in the graphs of the development of bacterial populations. The assessment of the growth control of the corresponding bacterial species was reflected in the change in the optical density values, on the basis of which the curve was built. Results and discussion. According to the results of an experimental study of the growth curves of bacterial populations, statistically significant differences in the number of viable cells in different phases of the growth curves were noted, when using different lactoferrin samples. Higher activity of human recombinant lactoferrin samples was established. An analysis of growth dynamics revealed differences in the onset of the maximum reproduction and its inhibition under the influence of various aggravating factors during cultivation. The bacteriostatic effect of lactoferrin is realized through the binding of iron ions, depriving the bacteria of this microelement, causing inhibition of their development. Along with this, lactoferrin is active against certain virulence factors of microorganisms, splitting them like serine proteases, and thus prevents their penetration into human cells.Conclusion. The method used for automatic cultivation of microorganisms in the bioreactor used allows one to obtain reproducible results, is available for wide use, and can be recommended for obtaining objective, comparable, reliable information about the antimicrobial properties of various samples of the bactericidal protein lactoferrin produced by the domestic pharmaceutical industry. The studied substrate containing recombinant human lactoferrin of Russian production is characterized by high antibacterial activity that persists for 3 years as minimum.

Individual oral hygiene is the key element of the complex programs, developed for prevention of caries and inflammatory periodontal diseases. The industry of care cosmetic, especially dental care cosmetic, is so sensitive to modern conceptions and scientific achievements. It tries to use them to create more effective and commercially successful products. Incorporation of nanoparticles into dental composites, disinfected solutions for irrigation of root canals, bioactive covers for titanium and zirconium implants no longer cause skepticism. Using nanoparticles in cosmetic formulations allows us to achieve high filling and active surface area, and therefore, improve cleaning and antimicrobial properties. The aim of this review is to study the promising and already existing areas for using nanotechnologies for prevention of dental disorders. First of all, we are interested in the creation of new oral hygiene products. The samples of nano-containing toothpastes, mouthwashes, mousses and adhesive films, already presented on the market, demonstrate a high remineralizing potential, and with regular use, they are apparently able to provide a prolonged bacteriostatic effect. At the same time, currently there is no information in the public science press about the general or local toxic effects, caused by these biologically active drugs.

Abstract Background The development of periodontal disease is closely linked to individual oral healthcare behaviors. This study aimed to investigate the knowledge, attitude, and practice (KAP) toward the self-control of dental plaque among patients with periodontal diseases. Methods This cross-sectional study was conducted at Jinan Stomatological Hospital between July 2022 and September 2022 through a self-administrated questionnaire for patients with periodontal diseases. Results A total of 563 participants were included. Among them, 147 (26.11%) had gingivitis and 416 (73.89%) had periodontitis. Participants' knowledge, attitude, and practice scores were 8.71 ± 2.81 (range 0–12), 39.82 ± 3.69 (range 10–50), 33.13 ± 5.91 (range 11–55), respectively. The multivariate logistic regression analysis showed that the knowledge [odds ratio (OR) = 1.212, 95% confidence interval (CI): 1.097–1.339, P < 0.001], attitude (OR = 1.132, 95% CI: 1.070–1.198, P < 0.001), occupation, especially in the commercial and service industry (OR = 0.488, 95% CI: 0.221–1.080, P = 0.007), and income of 10,000–20,000 yuan (OR = 0.476, 95% CI: 0.258–0.877, P = 0.017) were independently associated with good practice. Conclusions Chinese patients with periodontal diseases demonstrated satisfactory knowledge and attitudes regarding oral hygiene, but the practical aspects need more promotion and training, especially in daily brushing frequency, usage of oral irrigator and interdental brush. Individualized approach should consider patients' knowledge, attitudes, occupation and income level.

Foodborne enteric pathogens, such as Salmonella and Escherichia coli, have met with increased scrutiny by consumers, the food industry and government regulatory agencies. One of the primary food safety initiatives today is to prevent the spread of bacterial enteric pathogens from the farm to the table. Controlling these pathogens at the farm level is one of many strategies being pursued to ensure the safety of our food supply. One such approach in reducing consumer health risks associated with Salmonella and E. coli has focused on preventing intestinal colonization and fecal shedding of these pathogens in meat producing animals. Unfortunately, other than for improving general hygiene and reducing oral-fecal transmission, the control of these pathogens has met with limited success, leaving the producer vulnerable and often bewildered as to "what to do". The following study evaluates the use of a novel vaccine composition to prevent intestinal colonization of Salmonella in a controlled Salmonella Newport challenge in calves.

Chronic catarrhal gingivitis is diagnosed in 30 to 80 % of children and adolescents. Generalized periodontitis may develop in the absence or insufficient provision of timely treatment and preventive care. An important task is to promptly identify and substantiate pathogenetic treatment of gingivitis and its chronic form, especially given the concomitant somatic diseases.The aim of the study – to evaluate the clinical efficacy of antiseptic conditions, probiotics and immunomodulators in complex treatment of chronic catarrhal gingivitis in children with diabetes type I.Materials and Methods. We examined and treated 54 children, aged 12 years, with chronic catarrhal gingivitis and diabetes type I. The complex of treatment included antiseptic "Dekasan", probiotic "BioGaia ProDentis" and immunostimulant "Imupret."Results and Discussion. In 24 children (80.00 %) of the main group completed elimination of inflammation after improved treatment, in 6 children (20.00 %) revealed improvement in the periodontal tissues. There was marked improvement in oral hygiene in children and significant reducted PMA and CPITN indexes, Pisarev-Shyllyer test. After 3 and 6 months after treatment, there was a positive dynamics of periodontal tissues.Conclusions. Analysis of the clinical examinations reflects the positive dynamics of indicators of periodontal tissues in children with chronic catarrhal gingivitis against diabetes, which confirms the high efficiency of our proposed health care industry.

The word ‘cosmetics’ is taken from a Greek word “kosmeticos” which means to adorn. Since early days materials used for beautification or improvement of appearance comes under the category of cosmetics. People want to look beautiful and the concept of cosmetics is as old as mankind and civilization. The urge to beautify one’s own body and look beautiful has been an urge in the human race since the tribal days. Assorted beauty products such as skincare products, hair products, fragrances, oral hygiene, and nail products, which may contain toxic chemicals that can be harmful to health are used especially by women. Since long time cosmetics have been known to enhance the appearance of the human body. In a society obsessed with beauty, people are lured to fake their appearance as a cure for their insecurities. The estimated value of cosmetic industry today is around 20 billion dollar globally. As a consumer, we are constantly attracted to using beauty and personal care products. But these products, which are supposed to make us feel healthy and look beautiful, have a deep dark side. Various toxic ingredients and hazardous chemicals used in cosmetics are incorporated in beyond acceptable limits. These chemicals may cause serious ill effects on skin and may also enter the skin and other organs causing carcinogenicity. Cosmetics have not only seeped into the fashion world but are also playing a prominent role in one’s day-to-day life. Thus, it becomes a necessity to make people aware of the various harmful effects of cosmetics and chemicals used in cosmetics.

Abstract Introduction Sexual wellbeing is a large aspect of college students’ health that continues to be minimally addressed on university campuses. Considering the topic of STIs, it is estimated that people ages 15-24 accounted for almost half of the 26 million new sexually transmitted infections that occurred in the United States in 2018 (CDC, 2018). While there is information on condom and contraceptive usage for college students, there is not much data on the usage and beliefs surrounding condoms and sexual health practices. To further explore the sexual health practices at a university, a mixed-method study was conducted by the Sexual and Reproductive Health Lab during the 2020-21 school year. The study included a survey (n=580) and focus group discussions (n = 16) designed to answer the research questions 1) to what extent are condoms being used by students and 2) what are students’ knowledge, attitudes, and beliefs about condoms and sexual health? Results from the study indicated that while 69% of students engage in sexual activity, sex-based differences are apparent in the desire to use condoms, condoms are only used for vaginal sex, and barrier methods other than external condoms are not being used. Further, conversations prior to sex surrounding STI status and testing are limited. Future interventions are necessary to ensure that current limitations to best safe sex practices are improved through more inclusive sexual education and access to sexual health resources. Objective 1. Describe the factors that students consider when electing whether to use a condom by examining scenarios in which they are used frequently, which partner uses one, and why these scenarios elicit use. 2. Identify what type(s) of sexual acts condoms are currently being used for within the Cal Poly student population in comparison to guidelines for best sexual health practice by asking directly about patterns of use for penetrative vaginal, penetrative anal, and oral sex. 3. Discuss the ways in which health services at the University can better support the specific needs of Cal Poly students by gauging knowledge and certain perceptions on sexual health behaviors and contraceptive use, ultimately using the data to identify areas in which university services can target informative and preventive campaigns and provide access to relevant resources. Methods One-on-one in person or virtual interviews were conducted and asked students about their sexual histories to reveal their experiences using protection, initiating STI status conversations, and circumstances where protection is or is not used. Questions were then asked to evaluate student perceptions of “cleanliness” and clean status conversations. After, the interviews were transcribed via Microsoft Word and NVIVO is being used to code the data. Open coding of the data was first done to create codes and themes of the data and once codes were created, axial coding was done to interpret the data. Results Emerging data from the ongoing study reveals some important trends. Perhaps the most notable emerging finding centralizes on the role of trust in influencing a student’s decision to use a condom, engage in an STI status conversation, and ask for proof of status. Many participants also mentioned trust as a key factor. Another emerging finding reveals that students do not share a universal definition of the word “clean”, but instead the semantic value ranges from the physical environment to personal hygiene habits, to STI status. Furthermore, the use of the word “clean” to describe STI status was nor preferred by the general student population as they believe it propagates the stigma surrounding sex and STIs and implies people are dirty. Conclusions As we have uncovered, students do seem to have some understanding of safe sex practices. In addition, plenty of free barrier methods like condoms and dental dams are available across campus. Therefore, the issues related to lack of conversation and condom use, and subsequent rising rates of transmission, cannot be attributed to lack of knowledge or resources. Other factors, then, appear to be impeding adherence to sexual health best practices. Disclosure Yes, this is sponsored by industry/sponsor: Cal Poly San Luis Obispo. Clarification: Industry funding only - investigator initiated and executed study.

Preventive medicine is the basis for the development of health care systems in the European Union, and investment in prevention is recognized as the most effective investment in the industry of preserving and improving health. Prophylactic direction – one of the most important in modern dentistry.The aim of the study – analysis of treatment and prevention performance indicators of Municipal Institution Zhytomyr City Dental Hospital No.1 and defi nition of methods for improving the primary prevention.Materials and Methods. We analyzed the annual reports of internal medicine and surgical departments of Zhytomyr City Dental Hospital No. 1 for the period from 2015 till 2016; we held a poll of 115 patients of the establishment regarding the methods for teeth cleaning and using the accessories and means necessary for oral cavity care. The following methods were used: bibliosemantic, system analysis and logical concluding,interview, and mathematical processing of the collected data. Results and Discussion. Numeric materials refl ecting the work of Zhytomyr City Dental Hospital No.1 indicate that doctors employed in the establishment conduct numerous maneuvers related to oral cavity sanitation using modern fi lling materials and diagnostic methods. However (and predominantly), all the work is directed at secondary prevention. As a result, annually a lot of teeth are removed due to complex caries (23.370–23.898), and there are a lot of patients with signs of periodontal diseases (3.521–3.766). Dispensary for diseases includes 94 patients with pre-tumor pathology. Considering that public hygienic teaching and education is one of the main components of primary treatment, we held a poll involving 115 patients of Zhytomyr City Dental Hospital No. 1. Study results indicate that the patients of the dental care entity have insuffi cient knowledge on using the accessories and means necessary for hygienic procedures. All the respondents are more ready to invest into prevention care than internal medicine and surgical dental treatment. It is possible to reach an upward trend in dental health indicators only with primary caries and periodontal diseases prevention. Adding hygienist in the staffi ng list of dental care entities would allow not only for comprehensive primary prevention, but would also unload the high-class dentists enabling them to conduct more complex oral cavity operations.Conclusions. Zhytomyr City Dental Hospital No. 1 employs no hygienists, that is why its work is aimed at secondary treatment of oral cavity diseases. Low sanitary culture level of Zhytomyr residents is tightly connected with dental health indicators. Further development and reforming of dental care demands training of the new generation of highly qualifi ed junior medical staff (hygienists). Involving of hygienists in treatment care allows improving the quality of preventive dental services and decreasing dental diseases incidence rate.

The purpose of this study was to assess the level of awareness on Hazard Analysis and Critical Control Points (HACCP) principles in TIVET and University hospital schools in Kenya. A total of 671 respondents participated in the study (Comprising 249 from universities, 250 from Institutes of Technology, 64 from Polytechnics and 128 from Technical Institutions). Primary data sources included using structured questionnaires, taking photographs, oral interviews, observation check list and focus group discussions. Secondary sources, on the other hand, involved retrieving information from desk research where journals, books and other relevant literature were obtained. Both descriptive and inferential statistics were used to analyze the quantitative data while content analysis was used to analyze the qualitative data. The analyzed data were presented in terms of graphs and tables. The study found that 83% of the respondents interviewed were aware of the HACCP principles while 17% were not aware. The study revealed that (45%) respondents from Universities were aware of food safety and hygienic practices compared to respondents from TVET colleges at (38%). In testing the independence of institution category on awareness, the test yielded a p-value = 0.001, which was less than 0.05. Since the p-value was less than the level of significance, the null hypothesis of independence was rejected. This decision implied that there was a significant relationship between institution category and code of practice on awareness. The study concluded that even though the majority of the respondents indicated that they were aware of HACCP principles and food safety, they did not practice what they knew. It was recommended that there is need to create more awareness on HACCP principles and for food safety by holding workshops, seminars and sensitization programme to the stakeholders of hospitality industry

IntroductionCulinary education in Ireland has long been influenced by culinary education being delivered in catering colleges in the United Kingdom (UK). Institutionalised culinary education started in Britain through the sponsorship of guild conglomerates (Lawson and Silver). The City & Guilds of London Institute for the Advancement of Technical Education opened its central institution in 1884. Culinary education in Ireland began in Kevin Street Technical School in the late 1880s. This consisted of evening courses in plain cookery. Dublin’s leading chefs and waiters of the time participated in developing courses in French culinary classics and these courses ran in Parnell Square Vocational School from 1926 (Mac Con Iomaire “The Changing”). St Mary’s College of Domestic Science was purpose built and opened in 1941 in Cathal Brugha Street. This was renamed the Dublin College of Catering in the 1950s. The Council for Education, Recruitment and Training for the Hotel Industry (CERT) was set up in 1963 and ran cookery courses using the City & Guilds of London examinations as its benchmark. In 1982, when the National Craft Curriculum Certification Board (NCCCB) was established, CERT began carrying out their own examinations. This allowed Irish catering education to set its own standards, establish its own criteria and award its own certificates, roles which were previously carried out by City & Guilds of London (Corr). CERT awarded its first certificates in professional cookery in 1989. The training role of CERT was taken over by Fáilte Ireland, the State tourism board, in 2003. Changing Trends in Cookery and Culinary Textbooks at DIT The Dublin College of Catering which became part of the Dublin Institute of Technology (DIT) is the flagship of catering education in Ireland (Mac Con Iomaire “The Changing”). The first DIT culinary award, was introduced in 1984 Certificate in Diet Cookery, later renamed Higher Certificate in Health and Nutrition for the Culinary Arts. On the 19th of July 1992 the Dublin Institute of Technology Act was enacted into law. This Act enabled DIT to provide vocational and technical education and training for the economic, technological, scientific, commercial, industrial, social and cultural development of the State (Ireland 1992). In 1998, DIT was granted degree awarding powers by the Irish state, enabling it to make major awards at Higher Certificate, Ordinary Bachelor Degree, Honors Bachelor Degree, Masters and PhD levels (Levels six to ten in the National Framework of Qualifications), as well as a range of minor, special purpose and supplemental awards (National NQAI). It was not until 1999, when a primary degree in Culinary Arts was sanctioned by the Department of Education in Ireland (Duff, The Story), that a more diverse range of textbooks was recommended based on a new liberal/vocational educational philosophy. DITs School of Culinary Arts currently offers: Higher Certificates Health and Nutrition for the Culinary Arts; Higher Certificate in Culinary Arts (Professional Culinary Practice); BSc (Ord) in Baking and Pastry Arts Management; BA (Hons) in Culinary Arts; BSc (Hons) Bar Management and Entrepreneurship; BSc (Hons) in Culinary Entrepreneurship; and, MSc in Culinary Innovation and Food Product Development. From 1942 to 1970, haute cuisine, or classical French cuisine was the most influential cooking trend in Irish cuisine and this is reflected in the culinary textbooks of that era. Haute cuisine has been influenced by many influential writers/chefs such as Francois La Varenne, Antoine Carême, Auguste Escoffier, Ferand Point, Paul Bocuse, Anton Mosiman, Albert and Michel Roux to name but a few. The period from 1947 to 1974 can be viewed as a “golden age” of haute cuisine in Ireland, as more award-winning world-class restaurants traded in Dublin during this period than at any other time in history (Mac Con Iomaire “The Changing”). Hotels and restaurants were run in the Escoffier partie system style which is a system of hierarchy among kitchen staff and areas of the kitchens specialising in cooking particular parts of the menu i.e sauces (saucier), fish (poissonnier), larder (garde manger), vegetable (legumier) and pastry (patissier). In the late 1960s, Escoffier-styled restaurants were considered overstaffed and were no longer financially viable. Restaurants began to be run by chef-proprietors, using plate rather than silver service. Nouvelle cuisine began in the 1970s and this became a modern form of haute cuisine (Gillespie). The rise in chef-proprietor run restaurants in Ireland reflected the same characteristics of the nouvelle cuisine movement. Culinary textbooks such as Practical Professional Cookery, La Technique, The Complete Guide to Modern Cooking, The Art of the Garde Mange and Patisserie interpreted nouvelle cuisine techniques and plated dishes. In 1977, the DIT began delivering courses in City & Guilds Advanced Kitchen & Larder 706/3 and Pastry 706/3, the only college in Ireland to do so at the time. Many graduates from these courses became the future Irish culinary lecturers, chef-proprietors, and culinary leaders. The next two decades saw a rise in fusion cooking, nouvelle cuisine, and a return to French classical cooking. Numerous Irish chefs were returning to Ireland having worked with Michelin starred chefs and opening new restaurants in the vein of classical French cooking, such as Kevin Thornton (Wine Epergne & Thorntons). These chefs were, in turn, influencing culinary training in DIT with a return to classical French cooking. New Classical French culinary textbooks such as New Classical Cuisine, The Modern Patisserie, The French Professional Pastry Series and Advanced Practical Cookery were being used in DIT In the last 15 years, science in cooking has become the current trend in culinary education in DIT. This is acknowledged by the increased number of culinary science textbooks and modules in molecular gastronomy offered in DIT. This also coincided with the launch of the BA (Hons) in Culinary Arts in DIT moving culinary education from a technical to a liberal education. Books such as The Science of Cooking, On Food and Cooking, The Fat Duck Cookbook and Modern Gastronomy now appear on recommended textbooks for culinary students.For the purpose of this article, practical classes held at DIT will be broken down as follows: hot kitchen class, larder classes, and pastry classes. These classes had recommended textbooks for each area. These can be broken down into three sections: hot kitche, larder, and pastry. This table identifies that the textbooks used in culinary education at DIT reflected the trends in cookery at the time they were being used. Hot Kitchen Larder Pastry Le Guide Culinaire. 1921. Le Guide Culinaire. 1921. The International Confectioner. 1968. Le Repertoire De La Cuisine. 1914. The Larder Chef, Classical Food Preparation and Presentation. 1969. Patisserie. 1971. All in the Cooking, Books 1&2. 1943 The Art of the Garde Manger. 1973. The Modern Patissier. 1986 Larousse Gastronomique. 1961. New Classic Cuisine. 1989. Professional French Pastry Series. 1987. Practical Cookery. 1962. The Curious Cook. 1990. Complete Pastrywork Techniques. 1991. Practical Professional Cookery. 1972. On Food and Cooking. The Science and Lore of the Kitchen. 1991. On Food and Cooking: The Science and Lore of the Kitchen. 1991 La Technique. 1976. Advanced Practical Cookery. 1995. Desserts: A Lifelong Passion. 1994. Escoffier: The Complete Guide to the Art of Modern Cookery. 1979. The Science of Cooking. 2000. Culinary Artistry. Dornenburg, 1996. Professional Cookery: The Process Approach. 1985. Garde Manger, The Art and Craft of the Cold Kitchen. 2004. Grande Finales: The Art of the Plated Dessert. 1997. On Food and Cooking: The Science and Lore of the Kitchen. 1991. The Science of Cooking. 2000. Fat Duck Cookbook. 2009. Modern Gastronomy. 2010. Tab.1. DIT Culinary Textbooks.1942–1960 During the first half of the 20th century, senior staff working in Dublin hotels, restaurants and clubs were predominately foreign born and trained. The two decades following World War II could be viewed as the “golden age” of haute cuisine in Dublin as many award-wining restaurants traded in the city at this time (Mac Con Iomaire “The Emergence”). Culinary education in DIT in 1942 saw the use of Escoffier’s Le Guide Culinaire as the defining textbook (Bowe). This was first published in 1903 and translated into English in 1907. In 1979 Cracknell and Kaufmann published a more comprehensive and update edited version under the title The Complete Guide to the Art of Modern Cookery by Escoffier for use in culinary colleges. This demonstrated that Escoffier’s work had withstood the test of the decades and was still relevant. Le Repertoire de La Cuisine by Louis Saulnier, a student of Escoffier, presented the fundamentals of French classical cookery. Le Repertoire was inspired by the work of Escoffier and contains thousands of classical recipes presented in a brief format that can be clearly understood by chefs and cooks. Le Repertoire remains an important part of any DIT culinary student’s textbook list. All in the Cooking by Josephine Marnell, Nora Breathnach, Ann Mairtin and Mor Murnaghan (1946) was one of the first cookbooks to be published in Ireland (Cashmann). This book was a domestic science cooking book written by lecturers in the Cathal Brugha Street College. There is a combination of classical French recipes and Irish recipes throughout the book. 1960s It was not until the 1960s that reference book Larousse Gastronomique and new textbooks such as Practical Cookery, The Larder Chef and International Confectionary made their way into DIT culinary education. These books still focused on classical French cooking but used lighter sauces and reflected more modern cooking equipment and techniques. Also, this period was the first time that specific books for larder and pastry work were introduced into the DIT culinary education system (Bowe). Larousse Gastronomique, which used Le Guide Culinaire as a basis (James), was first published in 1938 and translated into English in 1961. Practical Cookery, which is still used in DIT culinary education, is now in its 12th edition. Each edition has built on the previous, however, there is now criticism that some of the content is dated (Richards). Practical Cookery has established itself as a key textbook in culinary education both in Ireland and England. Practical Cookery recipes were laid out in easy to follow steps and food commodities were discussed briefly. The Larder Chef was first published in 1969 and is currently in its 4th edition. This book focuses on classical French larder techniques, butchery and fishmongery but recognises current trends and fashions in food presentation. The International Confectioner is no longer in print but is still used as a reference for basic recipes in pastry classes (Campbell). The Modern Patissier demonstrated more updated techniques and methods than were used in The International Confectioner. The Modern Patissier is still used as a reference book in DIT. 1970s The 1970s saw the decline in haute cuisine in Ireland, as it was in the process of being replaced by nouvelle cuisine. Irish chefs were being influenced by the works of chefs such as Paul Boucuse, Roger Verge, Michel Guerard, Raymond Olivier, Jean & Pierre Troisgros, Alain Senderens, Jacques Maniere, Jean Delaveine and Michel Guerard who advanced the uncomplicated natural presentation in food. Henri Gault claims that it was his manifesto published in October 1973 in Gault-Millau magazine which unleashed the movement called La Nouvelle Cuisine Française (Gault). In nouvelle cuisine, dishes in Carème and Escoffier’s style were rejected as over-rich and complicated. The principles underpinning this new movement focused on the freshness of ingredients, and lightness and harmony in all components and accompaniments, as well as basic and simple cooking methods and types of presentation. This was not, however, a complete overthrowing of the past, but a moving forward in the long-term process of cuisine development, utilising the very best from each evolution (Cousins). Books such as Practical Professional Cookery, The Art of the Garde Manger and Patisserie reflected this new lighter approach to cookery. Patisserie was first published in 1971, is now in its second edition, and continues to be used in DIT culinary education. This book became an essential textbook in pastrywork, and covers the entire syllabus of City & Guilds and CERT (now Fáilte Ireland). Patisserie covered all basic pastry recipes and techniques, while the second edition (in 1993) included new modern recipes, modern pastry equipment, commodities, and food hygiene regulations reflecting the changing catering environment. The Art of the Garde Manger is an American book highlighting the artistry, creativity, and cooking sensitivity need to be a successful Garde Manger (the larder chef who prepares cold preparation in a partie system kitchen). It reflected the dynamic changes occurring in the culinary world but recognised the importance of understanding basic French culinary principles. It is no longer used in DIT culinary education. La Technique is a guide to classical French preparation (Escoffier’s methods and techniques) using detailed pictures and notes. This book remains a very useful guide and reference for culinary students. Practical Professional Cookery also became an important textbook as it was written with the student and chef/lecturer in mind, as it provides a wider range of recipes and detailed information to assist in understanding the tasks at hand. It is based on classical French cooking and compliments Practical Cookery as a textbook, however, its recipes are for ten portions as opposed to four portions in Practical Cookery. Again this book was written with the City & Guilds examinations in mind. 1980s During the mid-1980s, many young Irish chefs and waiters emigrated. They returned in the late-1980s and early-1990s having gained vast experience of nouvelle and fusion cuisine in London, Paris, New York, California and elsewhere (Mac Con Iomaire, “The Changing”). These energetic, well-trained professionals began opening chef-proprietor restaurants around Dublin, providing invaluable training and positions for up-and-coming young chefs, waiters and culinary college graduates. The 1980s saw a return to French classical cookery textbook such as Professional Cookery: The Process Approach, New Classic Cuisine and the Professional French Pastry series, because educators saw the need for students to learn the basics of French cookery. Professional Cookery: The Process Approach was written by Daniel Stevenson who was, at the time, a senior lecturer in Food and Beverage Operations at Oxford Polytechnic in England. Again, this book was written for students with an emphasis on the cookery techniques and the practices of professional cookery. The Complete Guide to Modern Cooking by Escoffier continued to be used. This book is used by cooks and chefs as a reference for ingredients in dishes rather than a recipe book, as it does not go into detail in the methods as it is assumed the cook/chef would have the required experience to know the method of production. Le Guide Culinaire was only used on advanced City & Guilds courses in DIT during this decade (Bowe). New Classic Cuisine by the classically French trained chefs, Albert and Michel Roux (Gayot), is a classical French cuisine cookbook used as a reference by DIT culinary educators at the time because of the influence the Roux brothers were having over the English fine dining scene. The Professional French Pastry Series is a range of four volumes of pastry books: Vol. 1 Doughs, Batters and Meringues; Vol. 2 Creams, Confections and Finished Desserts; Vol. 3 Petit Four, Chocolate, Frozen Desserts and Sugar Work; and Vol. 4 Decorations, Borders and Letters, Marzipan, Modern Desserts. These books about classical French pastry making were used on the advanced pastry courses at DIT as learners needed a basic knowledge of pastry making to use them. 1990s Ireland in the late 1990s became a very prosperous and thriving European nation; the phenomena that became known as the “celtic tiger” was in full swing (Mac Con Iomaire “The Changing”). The Irish dining public were being treated to a resurgence of traditional Irish cuisine using fresh wholesome food (Hughes). The Irish population was considered more well-educated and well travelled than previous generations and culinary students were now becoming interested in the science of cooking. In 1996, the BA (Hons) in Culinary Arts program at DIT was first mooted (Hegarty). Finally, in 1999, a primary degree in Culinary Arts was sanctioned by the Department of Education underpinned by a new liberal/vocational philosophy in education (Duff). Teaching culinary arts in the past had been through a vocational education focus whereby students were taught skills for industry which were narrow, restrictive, and constraining, without the necessary knowledge to articulate the acquired skill. The reading list for culinary students reflected this new liberal education in culinary arts as Harold McGee’s books The Curious Cook and On Food and Cooking: The Science and Lore of the Kitchen explored and explained the science of cooking. On Food and Cooking: The Science and Lore of the Kitchen proposed that “science can make cooking more interesting by connecting it with the basic workings of the natural world” (Vega 373). Advanced Practical Cookery was written for City & Guilds students. In DIT this book was used by advanced culinary students sitting Fáilte Ireland examinations, and the second year of the new BA (Hons) in Culinary Arts. Culinary Artistry encouraged chefs to explore the creative process of culinary composition as it explored the intersection of food, imagination, and taste (Dornenburg). This book encouraged chefs to develop their own style of cuisine using fresh seasonal ingredients, and was used for advanced students but is no longer a set text. Chefs were being encouraged to show their artistic traits, and none more so than pastry chefs. Grande Finale: The Art of Plated Desserts encouraged advanced students to identify different “schools” of pastry in relation to the world of art and design. The concept of the recipes used in this book were built on the original spectacular pieces montées created by Antoine Carême. 2000–2013 After nouvelle cuisine, recent developments have included interest in various fusion cuisines, such as Asia-Pacific, and in molecular gastronomy. Molecular gastronomists strive to find perfect recipes using scientific methods of investigation (Blanck). Hervè This experimentation with recipes and his introduction to Nicholos Kurti led them to create a food discipline they called “molecular gastronomy”. In 1998, a number of creative chefs began experimenting with the incorporation of ingredients and techniques normally used in mass food production in order to arrive at previously unattainable culinary creations. This “new cooking” (Vega 373) required a knowledge of chemical reactions and physico-chemical phenomena in relation to food, as well as specialist tools, which were created by these early explorers. It has been suggested that molecular gastronomy is “science-based cooking” (Vega 375) and that this concept refers to conscious application of the principles and tools from food science and other disciplines for the development of new dishes particularly in the context of classical cuisine (Vega). The Science of Cooking assists students in understanding the chemistry and physics of cooking. This book takes traditional French techniques and recipes and refutes some of the claims and methods used in traditional recipes. Garde Manger: The Art and Craft of the Cold Kitchen is used for the advanced larder modules at DIT. This book builds on basic skills in the Larder Chef book. Molecular gastronomy as a subject area was developed in 2009 in DIT, the first of its kind in Ireland. The Fat Duck Cookbook and Modern Gastronomy underpin the theoretical aspects of the module. This module is taught to 4th year BA (Hons) in Culinary Arts students who already have three years experience in culinary education and the culinary industry, and also to MSc Culinary Innovation and Food Product Development students. Conclusion Escoffier, the master of French classical cuisine, still influences culinary textbooks to this day. His basic approach to cooking is considered essential to teaching culinary students, allowing them to embrace the core skills and competencies required to work in the professional environment. Teaching of culinary arts at DIT has moved vocational education to a more liberal basis, and it is imperative that the chosen textbooks reflect this development. This liberal education gives the students a broader understanding of cooking, hospitality management, food science, gastronomy, health and safety, oenology, and food product development. To date there is no practical culinary textbook written specifically for Irish culinary education, particularly within this new liberal/vocational paradigm. There is clearly a need for a new textbook which combines the best of Escoffier’s classical French techniques with the more modern molecular gastronomy techniques popularised by Ferran Adria. References Adria, Ferran. Modern Gastronomy A to Z: A Scientific and Gastronomic Lexicon. London: CRC P, 2010. Barker, William. The Modern Patissier. London: Hutchinson, 1974. Barham, Peter. The Science of Cooking. Berlin: Springer-Verlag, 2000. Bilheux, Roland, Alain Escoffier, Daniel Herve, and Jean-Maire Pouradier. Special and Decorative Breads. New York: Van Nostrand Reinhold, 1987. Blanck, J. "Molecular Gastronomy: Overview of a Controversial Food Science Discipline." Journal of Agricultural and Food Information 8.3 (2007): 77-85. Blumenthal, Heston. The Fat Duck Cookbook. London: Bloomsbury, 2001. Bode, Willi, and M.J. Leto. The Larder Chef. Oxford: Butter-Heinemann, 1969. Bowe, James. Personal Communication with Author. Dublin. 7 Apr. 2013. Boyle, Tish, and Timothy Moriarty. Grand Finales, The Art of the Plated Dessert. New York: John Wiley, 1997. Campbell, Anthony. Personal Communication with Author. Dublin, 10 Apr. 2013. Cashman, Dorothy. "An Exploratory Study of Irish Cookbooks." Unpublished M.Sc Thesis. Dublin: Dublin Institute of Technology, 2009. Ceserani, Victor, Ronald Kinton, and David Foskett. Practical Cookery. London: Hodder & Stoughton Educational, 1962. Ceserani, Victor, and David Foskett. Advanced Practical Cookery. London: Hodder & Stoughton Educational, 1995. Corr, Frank. Hotels in Ireland. Dublin: Jemma, 1987. Cousins, John, Kevin Gorman, and Marc Stierand. "Molecular Gastronomy: Cuisine Innovation or Modern Day Alchemy?" International Journal of Hospitality Management 22.3 (2009): 399–415. Cracknell, Harry Louis, and Ronald Kaufmann. Practical Professional Cookery. London: MacMillan, 1972. Cracknell, Harry Louis, and Ronald Kaufmann. Escoffier: The Complete Guide to the Art of Modern Cookery. New York: John Wiley, 1979. Dornenburg, Andrew, and Karen Page. Culinary Artistry. New York: John Wiley, 1996. Duff, Tom, Joseph Hegarty, and Matt Hussey. The Story of the Dublin Institute of Technology. Dublin: Blackhall, 2000. Escoffier, Auguste. Le Guide Culinaire. France: Flammarion, 1921. Escoffier, Auguste. The Complete Guide to the Art of Modern Cookery. Ed. Crachnell, Harry, and Ronald Kaufmann. New York: John Wiley, 1986. Gault, Henri. Nouvelle Cuisine, Cooks and Other People: Proceedings of the Oxford Symposium on Food and Cookery 1995. Devon: Prospect, 1996. 123-7. Gayot, Andre, and Mary, Evans. "The Best of London." Gault Millau (1996): 379. Gillespie, Cailein. "Gastrosophy and Nouvelle Cuisine: Entrepreneurial Fashion and Fiction." British Food Journal 96.10 (1994): 19-23. Gisslen, Wayne. Professional Cooking. Hoboken: John Wiley, 2011. Hanneman, Leonard. Patisserie. Oxford: Butterworth-Heinemann, 1971. Hegarty, Joseph. Standing the Heat. New York: Haworth P, 2004. Hsu, Kathy. "Global Tourism Higher Education Past, Present and Future." Journal of Teaching in Travel and Tourism 5.1/2/3 (2006): 251-267 Hughes, Mairtin. Ireland. Victoria: Lonely Planet, 2000. Ireland. Irish Statute Book: Dublin Institute of Technology Act 1992. Dublin: Stationery Office, 1992. James, Ken. Escoffier: The King of Chefs. Hambledon: Cambridge UP, 2002. Lawson, John, and Harold, Silver. Social History of Education in England. London: Methuen, 1973. Lehmann, Gilly. "English Cookery Books in the 18th Century." The Oxford Companion to Food. Oxford: Oxford UP, 1999. 227-9. Marnell, Josephine, Nora Breathnach, Ann Martin, and Mor Murnaghan. All in the Cooking Book 1 & 2. Dublin: Educational Company of Ireland, 1946. Mac Con Iomaire, Máirtín. "The Changing Geography and Fortunes of Dublin's Haute Cuisine Restaurants, 1958-2008." Food, Culture and Society: An International Journal of Multidisiplinary Research 14.4 (2011): 525-45. ---. "Chef Liam Kavanagh (1926-2011)." Gastronomica: The Journal of Food and Culture 12.2 (2012): 4-6. ---. "The Emergence, Development and Influence of French Haute Cuisine on Public Dining in Dublin Restaurants 1900-2000: An Oral History". PhD. Thesis. Dublin: Dublin Institute of Technology, 2009. McGee, Harold. The Curious Cook: More Kitchen Science and Lore. New York: Hungry Minds, 1990. ---. On Food and Cooking the Science and Lore of the Kitchen. London: Harper Collins, 1991. Montague, Prosper. Larousse Gastronomique. New York: Crown, 1961. National Qualification Authority of Ireland. "Review by the National Qualifications Authority of Ireland (NQAI) of the Effectiveness of the Quality Assurance Procedures of the Dublin Institute of Technology." 2010. 18 Feb. 2012 ‹http://www.dit.ie/media/documents/services/qualityassurance/terms_of_ref.doc› Nicolello, Ildo. Complete Pastrywork Techniques. London: Hodder & Stoughton, 1991. Pepin, Jacques. La Technique. New York: Black Dog & Leventhal, 1976. Richards, Peter. "Practical Cookery." 9th Ed. Caterer and Hotelkeeper (2001). 18 Feb. 2012 ‹http://www.catererandhotelkeeper.co.uk/Articles/30/7/2001/31923/practical-cookery-ninth-edition-victor-ceserani-ronald-kinton-and-david-foskett.htm›. Roux, Albert, and Michel Roux. New Classic Cuisine. New York: Little, Brown, 1989. Roux, Michel. Desserts: A Lifelong Passion. London: Conran Octopus, 1994. Saulnier, Louis. Le Repertoire De La Cuisine. London: Leon Jaeggi, 1914. Sonnenschmidt, Fredric, and John Nicholas. The Art of the Garde Manger. New York: Van Nostrand Reinhold, 1973. Spang, Rebecca. The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Cambridge: Harvard UP, 2000. Stevenson, Daniel. Professional Cookery the Process Approach. London: Hutchinson, 1985. The Culinary Institute of America. Garde Manger: The Art and Craft of the Cold Kitchen. Hoboken: New Jersey, 2004. Vega, Cesar, and Job, Ubbink. "Molecular Gastronomy: A Food Fad or Science Supporting Innovation Cuisine?". Trends in Food Science & Technology 19 (2008): 372-82. Wilfred, Fance, and Michael Small. The New International Confectioner: Confectionary, Cakes, Pastries, Desserts, Ices and Savouries. 1968.

Introduction Many destinations promote culinary encounters. Foods and beverages, and especially how these will taste in situ, are being marketed as niche travel motivators and used in destination brand building across the globe. While initial usage of the term culinary tourism focused on experiencing exotic cultures of foreign destinations by sampling unfamiliar food and drinks, the term has expanded to embrace a range of leisure travel experiences where the aim is to locate and taste local specialities as part of a pleasurable, and hopefully notable, culinary encounter (Wolf). Long’s foundational work was central in developing the idea of culinary tourism as an active endeavor, suggesting that via consumption, individuals construct unique experiences. Ignatov and Smith’s literature review-inspired definition confirms the nature of activity as participatory, and adds consuming food production skills—from observing agriculture and local processors to visiting food markets and attending cooking schools—to culinary purchases. Despite importing almost all of its foodstuffs and beverages, including some of its water, Singapore is an acknowledged global leader in culinary tourism. Horng and Tsai note that culinary tourism conceptually implies that a transferal of “local or special knowledge and information that represent local culture and identities” (41) occurs via these experiences. This article adds the act of reading to these participatory activities and suggests that, because food writing forms an important component of Singapore’s suite of culinary tourism offerings, taste contributes to the cultural experience offered to both visitors and locals. While Singapore foodways have attracted significant scholarship (see, for instance, work by Bishop; Duruz; Huat & Rajah; Tarulevicz, Eating), Singapore food writing, like many artefacts of popular culture, has attracted less notice. Yet, this writing is an increasingly visible component of cultural production of, and about, Singapore, and performs a range of functions for locals, tourists and visitors before they arrive. Although many languages are spoken in Singapore, English is the national language (Alsagoff) and this study focuses on food writing in English. Background Tourism comprises a major part of Singapore’s economy, with recent figures detailing that food and beverage sales contribute over 10 per cent of this revenue, with spend on culinary tours and cookery classes, home wares such as tea-sets and cookbooks, food magazines and food memoirs additional to this (Singapore Government). This may be related to the fact that Singapore not only promotes food as a tourist attraction, but also actively promotes itself as an exceptional culinary destination. The Singapore Tourism Board (STB) includes food in its general information brochures and websites, and its print, television and cinema commercials (Huat and Rajah). It also mounts information-rich campaigns both abroad and inside Singapore. The 2007 ‘Singapore Seasons’ campaign, for instance, promoted Singaporean cuisine alongside films, design, books and other cultural products in London, New York and Beijing. Touring cities identified as key tourist markets in 2011, the ‘Singapore Takeout’ pop-up restaurant brought the taste of Singaporean foods into closer focus. Singaporean chefs worked with high profile locals in its kitchen in a custom-fabricated shipping container to create and demonstrate Singaporean dishes, attracting public and media interest. In country, the STB similarly actively promotes the tastes of Singaporean foods, hosting the annual World Gourmet Summit (Chaney and Ryan) and Pacific Food Expo, both attracting international culinary professionals to work alongside local leaders. The Singapore Food Festival each July is marketed to both locals and visitors. In these ways, the STB, as well as providing events for visitors, is actively urging Singaporeans to proud of their food culture and heritage, so that each Singaporean becomes a proactive ambassador of their cuisine. Singapore Food Writing Popular print guidebooks and online guides to Singapore pay significantly more attention to Singaporean food than they do for many other destinations. Sections on food in such publications discuss at relative length the taste of Singaporean food (always delicious) as well as how varied, authentic, hygienic and suited-to-all-budgets it is. These texts also recommend hawker stalls and food courts alongside cafés and restaurants (Henderson et al.), and a range of other culinary experiences such as city and farm food tours and cookery classes. This writing describes not only what can be seen or learned during these experiences, but also what foods can be sampled, and how these might taste. This focus on taste is reflected in the printed materials that greet the in-bound tourist at the airport. On a visit in October 2013, arrival banners featuring mouth-watering images of local specialities such as chicken rice and chilli crab marked the route from arrival to immigration and baggage collection. Even advertising for a bank was illustrated with photographs of luscious-looking fruits. The free maps and guidebooks available featured food-focused tours and restaurant locations, and there were also substantial free booklets dedicated solely to discussing local delicacies and their flavours, plus recommended locations to sample them. A website and free mobile app were available that contain practical information about dishes, ingredients, cookery methods, and places to eat, as well as historical and cultural information. These resources are also freely distributed to many hotels and popular tourist destinations. Alongside organising food walks, bus tours and cookery classes, the STB also recommends the work of a number of Singaporean food writers—principally prominent Singapore food bloggers, reviewers and a number of memoirists—as authentic guides to what are described as unique Singaporean flavours. The strategies at the heart of this promotion are linking advertising to useful information. At a number of food centres, for instance, STB information panels provide details about both specific dishes and Singapore’s food culture more generally (Henderson et al.). This focus is apparent at many tourist destinations, many of which are also popular local attractions. In historic Fort Canning Park, for instance, there is a recreation of Raffles’ experimental garden, established in 1822, where he grew the nutmeg, clove and other plants that were intended to form the foundation for spice plantations but were largely unsuccessful (Reisz). Today, information panels not only indicate the food plants’ names and how to grow them, but also their culinary and medicinal uses, recipes featuring them and the related food memories of famous Singaporeans. The Singapore Botanic Gardens similarly houses the Ginger Garden displaying several hundred species of ginger and information, and an Eco(-nomic/logical) Garden featuring many food plants and their stories. In Chinatown, panels mounted outside prominent heritage brands (often still quite small shops) add content to the shopping experience. A number of museums profile Singapore’s food culture in more depth. The National Museum of Singapore has a permanent Living History gallery that focuses on Singapore’s street food from the 1950s to 1970s. This display includes food-related artefacts, interactive aromatic displays of spices, films of dishes being made and eaten, and oral histories about food vendors, all supported by text panels and booklets. Here food is used to convey messages about the value of Singapore’s ethnic diversity and cross-cultural exchanges. Versions of some of these dishes can then be sampled in the museum café (Time Out Singapore). The Peranakan Museum—which profiles the unique hybrid culture of the descendants of the Chinese and South Indian traders who married local Malay women—shares this focus, with reconstructed kitchens and dining rooms, exhibits of cooking and eating utensils and displays on food’s ceremonial role in weddings and funerals all supported with significant textual information. The Chinatown Heritage Centre not only recreates food preparation areas as a vivid indicator of poor Chinese immigrants’ living conditions, but also houses The National Restaurant of Singapore, which translates this research directly into meals that recreate the heritage kopi tiam (traditional coffee shop) cuisine of Singapore in the 1930s, purposefully bringing taste into the service of education, as its descriptive menu states, “educationally delighting the palate” (Chinatown Heritage Centre). These museums recognise that shopping is a core tourist activity in Singapore (Chang; Yeung et al.). Their gift- and bookshops cater to the culinary tourist by featuring quality culinary products for sale (including, for instance, teapots and cups, teas, spices and traditional sweets, and other foods) many of which are accompanied by informative tags or brochures. At the centre of these curated, purchasable collections are a range written materials: culinary magazines, cookbooks, food histories and memoirs, as well as postcards and stationery printed with recipes. Food Magazines Locally produced food magazines cater to a range of readerships and serve to extend the culinary experience both in, and outside, Singapore. These include high-end gourmet, luxury lifestyle publications like venerable monthly Wine & Dine: The Art of Good Living, which, in in print for almost thirty years, targets an affluent readership (Wine & Dine). The magazine runs features on local dining, gourmet products and trends, as well as international epicurean locations and products. Beautifully illustrated recipes also feature, as the magazine declares, “we’ve recognised that sharing more recipes should be in the DNA of Wine & Dine’s editorial” (Wine & Dine). Appetite magazine, launched in 2006, targets the “new and emerging generation of gourmets—foodies with a discerning and cosmopolitan outlook, broad horizons and a insatiable appetite” (Edipresse Asia) and is reminiscent in much of its styling of New Zealand’s award-winning Cuisine magazine. Its focus is to present a fresh approach to both cooking at home and dining out, as readers are invited to “Whip up the perfect soufflé or feast with us at the finest restaurants in Singapore and around the region” (Edipresse Asia). Chefs from leading local restaurants are interviewed, and the voices of “fellow foodies and industry watchers” offer an “insider track” on food-related news: “what’s good and what’s new” (Edipresse Asia). In between these publications sits Epicure: Life’s Refinements, which features local dishes, chefs, and restaurants as well as an overseas travel section and a food memories column by a featured author. Locally available ingredients are also highlighted, such as abalone (Cheng) and an interesting range of mushrooms (Epicure). While there is a focus on an epicurean experience, this is presented slightly more casually than in Wine & Dine. Food & Travel focuses more on home cookery, but each issue also includes reviews of Singapore restaurants. The bimonthly bilingual (Chinese and English) Gourmet Living features recipes alongside a notable focus on food culture—with food history columns, restaurant reviews and profiles of celebrated chefs. An extensive range of imported international food magazines are also available, with those from nearby Malaysia and Indonesia regularly including articles on Singapore. Cookbooks These magazines all include reviews of cookery books including Singaporean examples – and some feature other food writing such as food histories, memoirs and blogs. These reviews draw attention to how many Singaporean cookbooks include a focus on food history alongside recipes. Cookery teacher Yee Soo Leong’s 1976 Singaporean Cooking was an early example of cookbook as heritage preservation. This 1976 book takes an unusual view of ‘Singaporean’ flavours. Beginning with sweet foods—Nonya/Singaporean and western cakes, biscuits, pies, pastries, bread, desserts and icings—it also focuses on both Singaporean and Western dishes. This text is also unusual as there are only 6 lines of direct authorial address in the author’s acknowledgements section. Expatriate food writer Wendy Hutton’s Singapore Food, first published in 1979, reprinted many times after and revised in 2007, has long been recognised as one of the most authoritative titles on Singapore’s food heritage. Providing an socio-historical map of Singapore’s culinary traditions, some one third of the first edition was devoted to information about Singaporean multi-cultural food history, including detailed profiles of a number of home cooks alongside its recipes. Published in 1980, Kenneth Mitchell’s A Taste of Singapore is clearly aimed at a foreign readership, noting the variety of foods available due to the racial origins of its inhabitants. The more modest, but equally educational in intent, Hawkers Flavour: A Guide to Hawkers Gourmet in Malaysia and Singapore (in its fourth printing in 1998) contains a detailed introductory essay outlining local food culture, favourite foods and drinks and times these might be served, festivals and festive foods, Indian, Indian Muslim, Chinese, Nyonya (Chinese-Malay), Malay and Halal foods and customs, followed with a selection of recipes from each. More contemporary examples of such information-rich cookbooks, such as those published in the frequently reprinted Periplus Mini Cookbook series, are sold at tourist attractions. Each of these modestly priced, 64-page, mouthwateringly illustrated booklets offer framing information, such as about a specific food culture as in the Nonya kitchen in Nonya Favourites (Boi), and explanatory glossaries of ingredients, as in Homestyle Malay Cooking (Jelani). Most recipes include a boxed paragraph detailing cookery or ingredient information that adds cultural nuance, as well as trying to describe tastes that the (obviously foreign) intended reader may not have encountered. Malaysian-born Violet Oon, who has been called the Julia Child of Singapore (Bergman), writes for both local and visiting readers. The FOOD Paper, published monthly for a decade from January 1987 was, she has stated, then “Singapore’s only monthly publication dedicated to the CSF—Certified Singapore Foodie” (Oon, Violet Oon Cooks 7). Under its auspices, Oon promoted her version of Singaporean cuisine to both locals and visitors, as well as running cookery classes and culinary events, hosting her own television cooking series on the Singapore Broadcasting Corporation, and touring internationally for the STB as a ‘Singapore Food Ambassador’ (Ahmad; Kraal). Taking this representation of flavor further, Oon has also produced a branded range of curry powders, spices, and biscuits, and set up a number of food outlets. Her first cookbook, World Peranakan Cookbook, was published in 1978. Her Singapore: 101 Meals of 1986 was commissioned by the STB, then known as the Singapore Tourist Promotion Board. Violet Oon Cooks, a compilation of recipes from The FOOD Paper, published in 1992, attracted a range of major international as well as Singaporean food sponsors, and her Timeless Recipes, published in 1997, similarly aimed to show how manufactured products could be incorporated into classic Singaporean dishes cooked at home. In 1998, Oon produced A Singapore Family Cookbook featuring 100 dishes. Many were from Nonya cuisine and her following books continued to focus on preserving heritage Singaporean recipes, as do a number of other nationally-cuisine focused collections such as Joyceline Tully and Christopher Tan’s Heritage Feasts: A Collection of Singapore Family Recipes. Sylvia Tan’s Singapore Heritage Food: Yesterday’s Recipes for Today’s Cooks, published in 2004, provides “a tentative account of Singapore’s food history” (5). It does this by mapping the various taste profiles of six thematically-arranged chronologically-overlapping sections, from the heritage of British colonialism, to the uptake of American and Russia foods in the Snackbar era of the 1960s and the use of convenience flavoring ingredients such as curry pastes, sauces, dried and frozen supermarket products from the 1970s. Other Volumes Other food-themed volumes focus on specific historical periods. Cecilia Leong-Salobir’s Food Culture in Colonial Asia: A Taste of Empire discusses the “unique hybrid” (1) cuisine of British expatriates in Singapore from 1858 to 1963. In 2009, the National Museum of Singapore produced the moving Wong Hong Suen’s Wartime Kitchen: Food and Eating in Singapore 1942–1950. This details the resilience and adaptability of both diners and cooks during the Japanese Occupation and in post-war Singapore, when shortages stimulated creativity. There is a centenary history of the Cold Storage company which shipped frozen foods all over south east Asia (Boon) and location-based studies such as Annette Tan’s Savour Chinatown: Stories Memories & Recipes. Tan interviewed hawkers, chefs and restaurant owners, working from this information to write both the book’s recipes and reflect on Chinatown’s culinary history. Food culture also features in (although it is not the main focus) more general book-length studies such as educational texts such as Chew Yen Fook’s The Magic of Singapore and Melanie Guile’s Culture in Singapore (2000). Works that navigate both spaces (of Singaporean culture more generally and its foodways) such Lily Kong’s Singapore Hawker Centres: People, Places, Food, provide an consistent narrative of food in Singapore, stressing its multicultural flavours that can be enjoyed from eateries ranging from hawker stalls to high-end restaurants that, interestingly, that agrees with that promulgated in the food writing discussed above. Food Memoirs and Blogs Many of these narratives include personal material, drawing on the author’s own food experiences and taste memories. This approach is fully developed in the food memoir, a growing sub-genre of Singapore food writing. While memoirs by expatriate Singaporeans such as Cheryl Lu-Lien Tan’s A Tiger in the Kitchen: A Memoir of Food and Family, produced by major publisher Hyperion in New York, has attracted considerable international attention, it presents a story of Singapore cuisine that agrees with such locally produced texts as television chef and food writer Terry Tan’s Stir-fried and Not Shaken: A Nostalgic Trip Down Singapore’s Memory Lane and the food memoir of the Singaporean chef credited with introducing fine Malay dining to Singapore, Aziza Ali’s Sambal Days, Kampong Cuisine, published in Singapore in 2013 with the support of the National Heritage Board. All these memoirs are currently available in Singapore in both bookshops and a number of museums and other attractions. While underscoring the historical and cultural value of these foods, all describe the unique flavours of Singaporean cuisine and its deliciousness. A number of prominent Singapore food bloggers are featured in general guidebooks and promoted by the STB as useful resources to dining out in Singapore. One of the most prominent of these is Leslie Tay, a medical doctor and “passionate foodie” (Knipp) whose awardwinning ieatŸishootŸipost is currently attracting some 90,000 unique visitors every month and has had over 20,000 million hits since its launch in 2006. An online diary of Tay’s visits to hundreds of Singaporean hawker stalls, it includes descriptions and photographs of meals consumed, creating accumulative oral culinary histories of these dishes and those who prepared them. These narratives have been reorganised and reshaped in Tay’s first book The End of Char Kway Teow and Other Hawker Mysteries, where each chapter tells the story of one particular dish, including recommended hawker stalls where it can be enjoyed. Ladyironchef.com is a popular food and travel site that began as a blog in 2007. An edited collection of reviews of eateries and travel information, many by the editor himself, the site features lists of, for example, the best cafes (LadyIronChef “Best Cafes”), eateries at the airport (LadyIronChef “Guide to Dining”), and hawker stalls (Lim). While attesting to the cultural value of these foods, many articles also discuss flavour, as in Lim’s musings on: ‘how good can chicken on rice taste? … The glistening grains of rice perfumed by fresh chicken stock and a whiff of ginger is so good you can even eat it on its own’. Conclusion Recent Singapore food publishing reflects this focus on taste. Tay’s publisher, Epigram, growing Singaporean food list includes the recently released Heritage Cookbooks Series. This highlights specialist Singaporean recipes and cookery techniques, with the stated aim of preserving tastes and foodways that continue to influence Singaporean food culture today. Volumes published to date on Peranakan, South Indian, Cantonese, Eurasian, and Teochew (from the Chaoshan region in the east of China’s Guangdong province) cuisines offer both cultural and practical guides to the quintessential dishes and flavours of each cuisine, featuring simple family dishes alongside more elaborate special occasion meals. In common with the food writing discussed above, the books in this series, although dealing with very different styles of cookery, contribute to an overall impression of the taste of Singapore food that is highly consistent and extremely persuasive. This food writing narrates that Singapore has a delicious as well as distinctive and interesting food culture that plays a significant role in Singaporean life both currently and historically. It also posits that this food culture is, at the same time, easily accessible and also worthy of detailed consideration and discussion. In this way, this food writing makes a contribution to both local and visitors’ appreciation of Singaporean food culture. References Ahmad, Nureza. “Violet Oon.” Singapore Infopedia: An Electronic Encyclopedia on Singapore’s History, Culture, People and Events (2004). 22 Nov. 2013 ‹http://infopedia.nl.sg/articles/SIP_459_2005-01-14.html?s=Violet%20Oon›.Ali, Aziza. Sambal Days, Kampong Cuisine. Singapore: Ate Ideas, 2013. Alsagoff, Lubna. “English in Singapore: Culture, capital and identity in linguistic variation”. World Englishes 29.3 (2010): 336–48.Bergman, Justin. “Restaurant Report: Violet Oon’s Kitchen in Singapore.” New York Times (13 March 2013). 21 Nov. 2013 ‹http://www.nytimes.com/2013/03/17/travel/violet-oons-kitchen-singapore-restaurant-report.html?_r=0›. Bishop, Peter. “Eating in the Contact Zone: Singapore Foodscape and Cosmopolitan Timespace.” Continuum: Journal of Media & Cultural Studies 25.5 (2011): 637–652. Boi, Lee Geok. Nonya Favourites. Singapore: Periplus Editions, 2001. Boon, Goh Chor. Serving Singapore: A Hundred Years of Cold Storage 1903-2003. Singapore: Cold Storage Pty. Ltd., 2003. Chaney, Stephen, and Chris Ryan. “Analyzing the Evolution of Singapore’s World Gourmet Summit: An Example of Gastronomic Tourism.” International Journal of Hospitality Management 31.2 (2012): 309–18. Chang, T. C. “Local Uniqueness in the Global Village: Heritage Tourism in Singapore.” The Professional Geographer 51.1 (1999): 91–103. Cheng, Tiong Li. “Royal Repast.” Epicure: Life’s Refinements January (2012): 94–6. Chinatown Heritage Centre. National Restaurant of Singapore. (12 Nov. 2012). 21 Nov. 2013 ‹http://www.yoursingapore.com›.Duruz, Jean. “Living in Singapore, Travelling to Hong Kong, Remembering Australia …: Intersections of Food and Place.” Journal of Australian Studies 87 (2006): 101–15. -----. “From Malacca to Adelaide: Fragments Towards a Biography of Cooking, Yearning and Laksa.” Food and Foodways in Asia: Resource, Tradition and Cooking. Eds. Sidney C.H. Cheung, and Tan Chee-Beng. London: Routledge, 2007: 183–200. -----. “Tastes of Hybrid Belonging: Following the Laksa Trail in Katong, Singapore.” Continuum: Journal of Media & Cultural Studies 25.5 (2011): 605–18. Edipresse Asia Appetite (2013). 22 Nov. 2013 ‹http://www.edipresseasia.com/magazines.php?MagID=SGAPPETITE›. Epicure. “Mushroom Goodness.” Epicure: Life’s Refinements January (2012): 72–4. Epicure: Life’s Refinements. (2013) 1 Jan. 2014 ‹http://www.epicureasia.com›. Food & Travel. Singapore: Regent Media. 1 Jan. 2014 ‹http://www.regentmedia.sg/publications_food&travel.shtml›. Fook, Chew Yen. The Magic of Singapore. London: New Holland, 2000. Guile, Melanie. Culture in Singapore. Port Melbourne: Heinemann/Harcourt Education Australia, 2003. Hawkers Flavour: A Guide to Hawkers Gourmet in Malaysia and Singapore. Kuala Lumpur: S. Abdul Majeed & Co., 1998. Henderson, Joan C., Ong Si Yun, Priscilla Poon, and Xu Biwei. “Hawker Centres as Tourist Attractions: The Case of Singapore.” International Journal of Hospitality Management 31.3 (2012): 849–55. Horng, Jeou-Shyan, and Chen-Tsang (Simon) Tsai. “Culinary Tourism Strategic Development: An Asia‐Pacific Perspective.” International Journal of Tourism Research 14 (2011): 40–55. Huat, Chua Beng, and Ananda Rajah. “Hybridity, Ethnicity and Food in Singapore.” Changing Chinese Foodways in Asia. Eds. David Y. H. Wu, and Chee Beng Tan. Hong Kong: The Chinese University of Hong Kong, Hong Kong, 2001: 161–98. Hutton, Wendy. Singapore Food. Singapore: Martin Cavendish, 1989/2007. Ignatov, Elena, and Stephen Smith. “Segmenting Canadian Culinary Tourists.” Current Issues in Tourism 9.3 (2006): 235–55. Jelani, Rohani. Homestyle Malay Cooking. Singapore: Periplus Editions, 2003. Knipp, Peter A. “Foreword: An Amazing Labour of Love.” The End of Char Kway Teow and Other Hawker Mysteries. Leslie Tay. Singapore: Epigram Books, 2010. viii–ix. Kong, Lily. Singapore Hawker Centres: People, Places, Food. Singapore: National Environment Agency, 2007 Kraal, David. “One and Only Violet Oon.” The Straits Times 20 January (1999). 1 Nov 2012 ‹http://www.straitstimes.com› LadyIronChef. “Best Cafes in Singapore.” ladyironchef.com (31 Mar. 2011). 21 Feb. 2014 ‹http://www.ladyironchef.com/2011/03/best-cafes-singapore› -----. “Guide to Dining at Changi Airport: 20 Places to Eat.” ladyironchef.com (10 Mar. 2014) 10 Mar. 2014 ‹http://www.ladyironchef.com/author/ladyironchef› Leong-Salobir, Cecilia. Food Culture in Colonial Asia: A Taste of Empire. Abingdon UK: Routledge, 2011. Lim, Sarah. “10 of the Best Singapore Hawker Food.” (14 Oct. 2013). 21 Feb. 2014 ‹http://www.ladyironchef.com/2013/10/best-singapore-hawker-food›. Long, Lucy M. “Culinary Tourism: A Folkloristic Perspective of Eating and Otherness.” Southern Folklore 55.2 (1998): 181–204. Mitchell, Kenneth, ed. A Taste of Singapore. Hong Kong: Four Corners Publishing Co. (Far East) Ltd. in association with South China Morning Post, 1980. Oon, Violet. World Peranakan Cookbook. Singapore: Times Periodicals, 1978. -----. Singapore: 101 Meals. Singapore: Singapore Tourist Promotion Board, 1986. -----. Violet Oon Cooks. Singapore: Ultra Violet, 1992. -----. Timeless Recipes. Singapore: International Enterprise Singapore, 1997. -----. A Singapore Family Cookbook. Singapore: Pen International, 1998. Reisz, Emma. “City as Garden: Shared Space in the Urban Botanic Gardens of Singapore and Malaysia, 1786–2000.” Postcolonial Urbanism: Southeast Asian Cities and Global Processes. Eds. Ryan Bishop, John Phillips, and Yeo Wei Wei. New York: Routledge, 2003: 123–48. Singapore Government. Singapore Annual Report on Tourism Statistics. Singapore: Singapore Government, 2012. Suen, Wong Hong. Wartime Kitchen: Food and Eating in Singapore 1942-1950. Singapore: Editions Didier Millet & National Museum of Singapore, 2009. Tan, Annette. Savour Chinatown: Stories, Memories & Recipes. Singapore: Ate Ideas, 2012. Tan, Cheryl Lu-Lien. A Tiger in the Kitchen: A Memoir of Food and Family. New York: Hyperion, 2011. Tan, Sylvia. Singapore Heritage Food: Yesterday’s Recipes for Today’s Cooks. Singapore: Landmark Books, 2004. Tan, Terry. Stir-Fried and Not Shaken: A Nostalgic Trip Down Singapore’s Memory Lane. Singapore: Monsoon, 2009. Tarulevicz, Nicole. Eating Her Curries and Kway: A Cultural History of Food in Singapore. Champaign, IL: U of Illinois P, 2013. Tay, Leslie. ieat·ishoot·ipost [blog] (2013) 21 Nov. 2013 ‹http://www.ieatishootipost.sg›. ---. The End of Char Kway Teow and Other Hawker Mysteries. Singapore: Epigram Books, 2010. Time Out Singapore. “Food for Thought (National Museum).” Time Out Singapore 8 July (2013). 11 Nov. 2013 ‹http://www.timeoutsingapore.com/restaurants/asian/food-for-thought-national-museum›. Tully, Joyceline, and Tan, Christopher. Heritage Feasts: A Collection of Singapore Family Recipes. Singapore: Miele/Ate Media, 2010. Wine & Dine: The Art of Good Living (Nov. 2013). 19 Nov. 2013 ‹http://www.wineanddine.com.sg›. Wine & Dine. “About Us: The Living Legacy.” Wine & Dine (Nov. 2013). 19 Nov. 2013 ‹http://www.wineanddine.com.sg/about-us› Wolf, E. “Culinary Tourism: A Tasty Economic Proposition.” (2002) 23 Nov. 2011 ‹http://www.culinary tourism.org›.Yeong, Yee Soo. Singapore Cooking. Singapore: Eastern Universities P, c.1976. Yeung, Sylvester, James Wong, and Edmond Ko. “Preferred Shopping Destination: Hong Kong Versus Singapore.” International Journal of Tourism Research 6.2 (2004): 85–96. Acknowledgements Research to complete this article was supported by Central Queensland University, Australia, under its Outside Studies Program (OSPRO) and Learning and Teaching Education Research Centre (LTERC). An earlier version of part of this article was presented at the 2nd Australasian Regional Food Networks and Cultures Conference, in the Barossa Valley in South Australia, Australia, 11–14 November 2012. The delegates of that conference and expert reviewers of this article offered some excellent suggestions regarding strengthening this article and their advice was much appreciated. All errors are, of course, my own.