Abstract
Purpose: :
Cadaveric extraocular muscle is difficult to work with and often not readily available; therefore an alternative material is needed for training ophthalmology residents in the strabismus surgery wet lab. We developed and implemented a novel technique for practicing the critical steps in strabismus surgery.
Methods: :
Postmortem enucleated pig eyes were obtained from a local butcher one day before use. Commercially available, uncured, thinly sliced bacon was obtained from the supermarket a few days before use and cut into 5 mm strips as a substitute for extraocular muscles. The surgical training program was performed by 7 residents at the University of North Carolina at Chapel Hill residency training lab, with supervision by two strabismus surgeons. Styrofoam boards with pins were used to secure the bacon/extraocular muscle substitute. Eyes were secured on styrofoam heads with pins or vacuum boards. Conjunctival incision, conjunctival closure, and partial thickness scleral suturing were practiced on the pig eyes. The bacon was used to practice passing sutures to secure extraocular muscles. All residents received written feedback after the practice session evaluating their skills for the above-mentioned techniques.
Results: :
The 7 residents who attended the training session were able to practice conjunctival incision and closure, partial thickness scleral suturing, and extraocular muscle suturing during the wet lab session. All residents received written feedback after the practice session. Both supervising surgeons felt that the laboratory exercise was effective training for strabismus surgery in the operating room.
Conclusions: :
Substituting bacon for extraocular muscle, in combination with using pig eyes for conjunctival and scleral surgical practice, is a suitable way to teach several key steps in strabismus surgery.