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M.M. MAHER, K.N. JORDAN, M.E. UPTON AND A. COFFEY. 2001. Aims: The behaviour of Escherichia coli O157:H7 was studied during the manufacture and ripening of a smear-ripened cheese produced from raw milk. Methods and Results: Cheese was manufactured on a laboratory scale using milk (20 l) inoculated with E. coli O157:H7, and enumeration was carried out using CT-SMAC. From an initial level of 1·52 ± 0·03 log cfu ml–1 in the milk (34 ± 2 cfu ml–1), the numbers increased to 3·4 ± 0·05 log cfu g–1 in the cheese at day 1. During ripening, the numbers decreased to

Summary Previously reported cases of fracture dislocation of the tarsal navicular bone have implicated dorsiflexion and longitudinal compression as the mechanism of injury. We report a case of navicular fracture dislocation which, by the description of the incident and the reduction manoeuvre employed, suggests that plantarflexion combined with inversion were the forces required to produce the deformity. Understanding of the mechanism of injury in these fractures may lead to easier closed reduction and improved outcome.