Endoscopic surgery was developed in the 1970s and 1980s, with initial work
conducted by pioneering surgeons. After the development of laparoscopic cho
lecystectomy, the break-through of endoscopic surgery had a great effect on
all surgical specialties. Starting with rather simple procedures, such as
cholecystectomy, a rapid progression toward more complex procedures, such a
s reflux or colonic surgery, took place. It was realized at this time that
the existing endoscopic instruments allowed only a limited preciseness when
performing the procedures, and part of the information from inside the abd
ominal cavity was not available to the surgeon. This prompted a discussion
with engineers concerning the development of more advanced technologies to
give those performing endoscopic surgery the same quality of information an
d manipulation that surgeons have when performing open surgery. These quali
ties include (1) instruments and manipulators that allow surgical action un
der endoscopic control with all degrees of freedom; (2) devices that provid
e surgeons with tactile feedback; and (3) vision systems that provide surge
ons with the same quality of visual information as with open surgery, namel
y, high resolution, excellent color quality, precise spatial information, a
nd a constant clear view for optimal surgical action. At the end of 1999, s
ome of the aforementioned quality concepts found their way into the surgica
l routine, but most of the concepts are still being developed. Another deca
de will pass before endoscopic surgery procedures will be closer to the tec
hnological goals.