Laser technology of micro-metallurgy of powders (Selective Laser Melting, SLM) is applied to manufacture three-dimensional metal objects of any shape. These objects are manufactured by melting powder of metal layer by layer with a high-power laser. Each melted layer has a contour marked with a cross-section by a 3D model of the manufactured object. Wide application of SLM technologies allows construction of implants used in dentistry, plates for osteosynthesis micro-screws, clasps, wires, nails and bone screws. It is possible to adjust the implant shape individually to the patient’s anatomy, and even to form a functional structure and surface (trabecular, sandwich or filled with pores of any shape, etc.) on the surface of the implant or inside of him. Such structure enables an effective growth of the bone tissue into the implant inside.

The main goal of this review was to determine a proper patient assessment, understanding the principles of antiepileptic drug (AED) therapy, designing a strategy for pharmacotherapy, and plans for emergency treatment. Literature review of the classification of paroxysmal states in animals and their etiological factors and characteristics of manifestation were made. Information about the basic principles of diagnosis and staging of primary as well as final diagnoses of cerebral paroxysms in animals was systematized. In this article main principles of seizure management (paroxysmal disorder of cerebral function management) in dogs and cats are addressed. Particular attention is dedicated to canine and feline epilepsy treatment.

This paper presents an investigation of the microbiological quality of duck meat sold on the Polish market. To our knowledge, this is the first report focusing on the duck meat microflora. Bacteriological analysis was performed on 270 samples of fresh, retail-cut duck meat (60 samples of breasts, 95 samples of legs, 35 samples of wings and 80 samples of whole duck). Samples were analysed for the presence of pathogens such as: Salmonella sp., Listeria monocytogenes, and Campylobacter sp. Total bacterial count, Staphylococcus aureus, Enterobacteriaceae, lactic acid bacteria, molds and yeast were also determined. Examination of the duck meat revealed that the vast majority of samples (89%) were of satisfactory microbiological quality according to Commission Regulation (EC) No 2073/2005, as amended. Unsatisfactory quality was due to the presence of Salmonella sp. in 30 samples of duck meat. The most dominant pathogen isolated from duck meat was Campylobacter sp. (80%). Listeria monocytogenes was detected in 24% of duck meat. This study revealed that fresh duck meat is often contaminated with food spoilage microorganisms and pathogens that decreases the quality of this kind of meat and constitutes a public health hazards.