Effect of the "shoulder-up" bundle on the incidence of spontaneous perineal injury after vaginal delivery: comparison of 2 historic cohorts after propensity score matching.

Background: Perineal injury following vaginal delivery represents a major cause of long-term maternal morbidity, and its prevention is among the priorities of modern obstetrical practice.

Objective: This study aimed to investigate whether the systematic implementation of a bundle of maneuvers to prevent perineal injury (ie, the "shoulder-up" bundle) may reduce the rate of spontaneous perineal tears in women delivering at a single tertiary maternity unit.

Study Design: This was a single-center retrospective intervention study including all vaginal deliveries between April 1, 2020 and March 31, 2022.

Criteria and methodologies for determining the causes of swelling of canned tomatoes in tinplate containers.

This review provides the current laboratory criteria for the detection and evaluation of the possible causes of alteration of non-concentrated industrial derivatives of tomatoes (peeled tomatoes, pulps, purees, sauces, and fillets), packaged in coated or uncoated tinplate cans. We discuss how the product alterations are typically the consequence of technological errors either in the can production, or in the storage process, or in the product sterilization. The described procedures include the quantitative determination of the distribution of gases (H , CO , N , and O ) present in the headspace of the container.

Effect of storage time and natural corrosion inhibitor on carbohydrate and carboxylic acids content in canned tomato puree.

In this research compositional changes of tinplate-canned tomato purées, with or without the addition of essential onion oil were investigated. The study was focused on the analyses of carbohydrates and carboxylic acids in two groups of canned samples (with or without nitrates) to determine whether their chemical composition was affected with storage time. The measurements were performed by high performance liquid chromatography, during six months of storage.

Corrosion inhibition with different protective layers in tinplate cans for food preservation.

Background: In this work the influence of essential onion oil (EOO) on the protection of tinplates was compared with dioctyl sebacate oil (DOS) and epoxy phenolic lacquers, which are frequently used in the food canning industry.

Results: When EOO as the protective layer instead of DOS oil was used, tinplate porosity, measured electrochemically (7.58 ± 1.