Decision Making in GI Obstruction Flashcards
what is a gastronomy
incision in stomach
what is enterotomy
incision into intestine
what is enterectomy
removal or portion of intestine
how do you limit contamination in GI surgery (8)
- isolate using moistened swabs
- exteriorize intestine when possible
- dirty area of trolley
- change gloves + intruments after closed GI tract
- perform local lavage
- perform general lavage
- milk contents away from incision lines
- occlude intestines: doyen intestinal clamps, assistants hands
what forceps should you use to hand the intestines
atraumatic forceps
plain thumb forceps
debakey vascular forceps
what do you need to do when you are suturing the intestines
engage the submucosa
fibrous suture holding strong layer
what suture materials are appropriate
- monofilament
- synthetic
- absorbable
must be synthetic material
cat gut matieral is not acceptable –> it will be digested by proteases
poliglecaprone 25 (monocril)
glycomer 631 (biosin)
polydioxanone (PDS 2)
what suture patterns can be used
appostitional patterns
simple interrupted or continuous
how far apart should simple interrupted sutures be
3mm bites 3mm apart
what is the cushing pattern be used for
invert seromuscular layer in the stomach
produces early serosal seal
what are the benefits of serosal seal (5)
- reduce leakage
- increase blood supply
- speed up healing
- increase drainage
- increase local host defences
what is an omental wrap
wrap omentum around intestine
adhere to incision line and bring in a good blood supply and drain material away
don’t necessarily need to suture into position but you can put a tacking suture proximally and distally
when should you feed postoperatively
early feeding recommended
why is early feeding recommended
- little distention of intestine with feeding
- water tight seat
- enteral feeding crucial for mucosal health
what are common presentations of gastric foreign bodies
- incidental finding
- obstruction: intermittent or persistent vomiting
what are the treatment options for gastric foreign bodies (3)
- induce emesis
- endoscopic retrieval
- gastronomy
where is a gastronomy done
between the lesser and greater curvature
in the body of the stomach

how do you begin your incision into the stomach
stay sutures to lift the area you want to incise up
the liquid sits at bottom and gas at the top
easier to control contamination
what scissors should you use to extend your incision in a gastronomy
metzenbaum
mayo scissors are too blunt and will crush tissue
how do you close a gastronomy (2)
- first layer: simple continuous mucosa and submucosa
- second layer: cushing in seromuscular layer
what is a non viable area of intestine
wall thinning
green
grey
black
what is a compromised area of intestine
avulsed vessels
red
hemorrhagic
what is viable intestine
active hemorrhage from nick
pulse
peristalsis
what are key things to remember when performing an enterotomy
- do not incise over the foreign body as this area is compromised
- extend incision to avoid stretching and tearing as foreign body is removed
- use instruments to handle foreign body
- sutures must engage the submucosa