Antibacterial activity of yoghurt against viridans streptococci in vitro.

Objective: Yoghurt consumption leads to a selective decrease in the oral level of mutans streptococci. It is not clear whether this decrease is due to the bactericidal activity of yoghurt or other mechanisms. The present study investigated the differences in susceptibility to yoghurt between several strains of viridans streptococci.

[Health-related behaviour and HCV prevalence among elderly and younger adults in an isolated community close to Rome (Italy)].

The aim of this study has been to investigate the differences in the health-related behaviour by means of a questionnaire in a sample of elderly (>54 years, 1st generation) and younger adults (<54 years, 2nd generation, all of them sons/daughters of HCV positive subjects), given the high difference in HCV positive prevalence among the two groups (19.4% vs. 2.

[Use of a microwave device for dental instrument sterilization: possibilities and limitations].

Background: The aim of the present study was the evaluation of the effectiveness as sterilizer of a modified version of a microwave device, which was previously tested by the same authors and found unsatisfactory.

Materials And Methods: Dental mirrors were contaminated by 10(4)-10(9) microorganisms of Stapbylococcus aureus and spores of Bacillus subtilis and Bacillus stearothermophilus. The inocula used were both wet and dry.

The effect of milk and sucrose consumption on caries in 6-to-11-year-old Italian schoolchildren.

The effect of milk on dental caries was studied on a sample of 6-to-11-year-old Italian schoolchildren. The daily amount of milk consumed and the frequency of consumption of sucrose-containing foods were obtained by a 24-hour dietary diary. In the subsequent oral examination, the level of visible plaque and the number of decayed, extracted and filled teeth (both primary and permanent) of the children were recorded.