[THE IMPACT OF THE COVID-19 PANDEMIC ON THE FORMATION OF THE ATTITUDE OF THE POPULATION OF THE RUSSIAN FEDERATION TO THE PREVENTION OF INFECTIOUS DISEASES].

The pandemic of new coronavirus infection continues affecting many areas of public life. Against the background of arising variations, occur changes in people's psychological condition and in belief systems and attitudes to many fields of human knowledge, including medicine. The purpose of the study is to evaluate potential effect of COVID-19 pandemic on developing civil liability of the population of the Russian Federation regarding anti-epidemic activities to fight infectious diseases. MATERIALS AND METHODS: The special anonymous on-line questionnaire was developed and placed on popular social platforms in open access. The questionnaire included two parts and contained 27 closed alternative questions with only one alternative to answer. The respondents included persons older than 18 years agreed to participate in survey. The data gathering provided for three subsequent stages. The final sampling consisted of 1350 respondents, out of them 1230 were citizen of the Russian Federation and 120 representatives of the near abroad. RESULTS AND DISCUSSION: More than 65% of respondents confirmed positive changes of one's attitude to sanitary hygienic activities to better sense. Among them, 63.3% began to wash hands more regularly and 62.2% began to apply hand antiseptic more often. The comparing of study results by individual characteristics revealed a significant effect of primary hygienic status of respondents on magnitude of fixed changes. It is established that during 5 months the population readiness to be vaccinated by one of the registered national vaccines was increasing and level of uncertainty was decreasing. Among respondents 73.5% marked increasing of individual responsibility of citizens for hygienic practices. CONCLUSION: The study demonstrated significant improvement of population attitude to sanitary hygienic practices after onset of pandemic. The greatest changes are observed in individuals with initially sufficient levels of hygienic commitment. On the basis of study results, the conclusion can be made about significant increasing of civil liability of the population of the Russian Federation for hygienic practices, especially against the background of COVID-19 pandemic.

Prevalence and correlates of menstrual hygiene practices among young currently married women aged 15-24 years: an analysis from a nationally representative survey of India.

PURPOSE: This paper aims to investigate the prevalence by geographical locations and socio-demographic correlates of menstrual hygienic practices among young currently married Indian women. METHODS: The study is based on secondary data, collected from the latest round of the National Family Health Survey (NFHS-4), conducted in 2015-16. A total of 94,034 young currently married women aged 15-24 years were utilised in this study. The prevalence of menstrual hygienic practices was portrayed across regions, states, and districts of India. Bivariate and multivariate analyses were carried out to assess the factors associated with menstrual hygienic practices. RESULTS: Nearly half of the women (49.3%) practice hygienic methods to contain menstrual bloodstains. The prevalence of menstrual hygiene practices is lower in low-income states of central and eastern India. Multivariate analyses reveal that education of women and wealth status are found to be the most important positive factors of menstrual hygienic practices. Women's autonomy and exposure to mass media also have a positive impact on the use of menstrual hygiene practice. In contrast, women residing in rural areas, belonging in scheduled tribes and unemployed women are less likely to use hygienic methods during their menstruation. CONCLUSION: The findings of this study suggest increasing opportunities for female education, providing economic incentives, enhancing women's autonomy could help to increase hygienic practices of women during menstruation period. Furthermore, interventions should target socio-economically disadvantaged women to raise the use of sanitary napkins.

Prevalence, habits and outcomes of using contact lenses among medical students.

OBJECTIVES: To determine the prevalence, reasons of use, reported hygienic practices, and complications related to CLs' usage, and to assess awareness of medical students about CLs' hygienic behaviours, King Abdulaziz University (KAU), Jeddah, Saudi Arabia. METHODS: A cross-sectional design was done. A multi-stage stratified random sampling was utilized to select 536 medical students. A validated, self-administered, anonymous questionnaire was used. Both descriptive and inferential statistics were applied. RESULTS: The prevalence of current users of CLs was 40.5%. Females reported significantly much higher prevalence of usage compared to males (OR=8.38; 95% CI:5.2-13.3). Second-year students, and those living in university dormitory had the highest prevalence of CLs usage compared to others. The commonest reason for wearing CLs was cosmetic purpose. Improper CLs-hygienic practices were reported; as exceeding the period required for renewal (45.6%), sharing lenses (16.6%), and sleeping (29.9%), swimming (24.6%) or showering (29.0%) with CLs. Only 16.6% of the participants cleaned their lenses daily. At least one CLs' related complications was reported by 30.4% of the users. Acute red eye (19.8%), conjunctivitis (18.9%), and corneal abrasion (8.3%) were the commonest CLs' complications. CONCLUSION: A relatively high prevalence of CLs' usage was found. Participants were aware about CLs-hygienic practices. However, unhygienic CLs-related practices and complications were also reported. Provision of educational messages and training on sound CLs' hygienic practices are needed.

Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana.

BACKGROUND: In large scale cooking, food is handled by many individuals, thereby increasing the chances of food contamination due to improper handling. Deliberate or accidental contamination of food during large scale production might endanger the health of consumers, and have very expensive repercussions on a country. The purpose of this study was to evaluate the food safety knowledge, attitudes, and practices among institutional food- handlers in Ghana. METHODS: The study was conducted using a descriptive, cross-sectional survey of 29 institutions by conducting face to face interview and administration of questionnaire to two hundred and thirty-five (235) institutional food-handlers. The questionnaire was peer-reviewed and pilot tested in three institutions in the Upper East Region of Ghana, before the final version was distributed to food-handlers. The questionnaire was structured into five distinctive parts to collect information on (i) demographic characteristics, (ii) employees' work satisfaction, (iii) knowledge on food safety, (iv) attitudes towards food safety and (v) food hygiene practices. RESULTS: Majority of the food-handlers were between 41-50 years (39.1%). Female respondents were (76.6%). In our study, the food-handlers were knowledgeable about hygienic practices, cleaning and sanitation procedures. Almost all of the food-handlers were aware of the critical role of general sanitary practices in the work place, such as hand washing (98.7% correct answers), using gloves (77.9%), proper cleaning of the instruments/utensils (86.4%) and detergent use (72.8%). On disease transmission, the results indicates that 76.2% of the food- handlers did not know that Salmonella is a food borne pathogens and 70.6% did not know that hepatitis A is a food borne pathogen. However, 81.7% handlers agreed that typhoid fever is transmitted by food and 87.7% agreed that bloody diarrhea is transmitted by food. Logistic regression analysis testing four models showed statistically significant differences (p < 0.05), for models in which the explanatory variable was the level of education. CONCLUSIONS: In generally, the institutional food-handlers have satisfactory knowledge in food safety but this does not translate into strict hygienic practices during processing and handling food products.

Food safety knowledge, attitude and practices of meat handler in abattoir and retail meat shops of Jigjiga Town, Ethiopia.

A cross-sectional survey was carried out among 91 meat handlers by using structured questionnaire to determine the food safety knowledge, attitude and practices in abattoir and retail meat shops of Jigjiga Town. The result shows that majority of the meat handlers were illiterate (30.8%) and primary school leaver (52.7%), and no one went through any food safety training except one meat inspector. The food-handlers' knowledge and safety practices were below acceptable level with the mean score of 13.12 ± 2.33 and 7.7 ± 2.1 respectively. Only few respondents knew about Staphylococcus aureus (3.3% correct answer), hepatitis A virus (19.8% correct answer), and E. coli (5.5% correct answer) as food borne pathogens. About 64% of meat handlers have good attitude about safety of food with mean of total score 14.4 ± 2. All respondents answer correctly questions about proper meat handling and hand washing but they did not translate into strict food hygiene practices. Chi2 analysis testing for the association between knowledge, attitude and practices did not show any significant association. It may be due to meat handlers' below acceptable level safety practices regardless of sociodemographic characteristics, knowledge and attitude. However, there was strong association between level of education and knowledge, and knowledge and hand washing (p < 0.05). There was also association between age and knowledge though it was not statistically significant. Thus, continuous education and hands on training for meat handlers that can enhance good safety practices through better understanding and positive attitude.

Determinants of food safety knowledge and practices among food handlers in Bangladesh: An institution-based cross-sectional study.

The engagement of a large number of people in big-scale cooking raises the danger of food contamination due to incorrect handling, whether deliberate or unintentional. Contamination during large-scale production poses a serious hazard to consumer health and has significant financial implications for a nation. This study aimed to investigate the food safety knowledge and practices of institutional food handlers in Bangladesh, considering the growing concern surrounding this issue and the lack of available information on foodborne illnesses related to institutions. In addition, the study aimed to determine the factors influencing both knowledge and practices. A cross-sectional study was conducted from June to September 2022, involving 408 institutional food handlers. The sample size was determined using Cochran's formula, and data was collected through purposive sampling. The participants were interviewed in person and completed a pilot-tested questionnaire. A multiple linear regression analysis was conducted to determine the factors related to food safety knowledge and practices. The majority of participants were female (71.3%) and aged between 26 and 35 (mean age 34.53 ± 9.06 years). They were most knowledgeable about hand hygiene and food separation but lacked knowledge about foodborne pathogens and food storage. Thawing food at room temperature was the most inappropriate practice (86%). The mean scores for knowledge and practice were found to be 16.11 ± 2.76 on a 26-point scale (61%), and 9.59 ± 2.07 on a 15-point scale (64%), respectively. Rural food handlers, those with higher education, working more than 10 h per day, and being familiar with HACCP, had higher knowledge. Food handlers aged 18 to 25, with higher income, working in private institutions, having food safety authority knowledge, actively engaging in food safety training, working more than 10 h per day, and having a positive health perception, had better food safety practices.The results of this study reinforce the notion that institutional food handlers would benefit from enhanced exposure to food safety interventions, active participation in training sessions, and strict adherence to food hygiene regulations in their food handling knowledge and practices.

Evaluation of food quality and safety parameters and food safety knowledge and practices of food handlers at fast foods restaurants at universities in Jordan during COVID-19.

The quality and the safety of the foods that are served at fast foods restaurants and their effect on the consumer health could become a matter of concern during COVID-19. Therefore, the objectives of this study were i) to evaluate the quality and safety of raw foods, suitability and availability of manufacturing places, physical facilities, drinking water and waste management system, and processing conditions, and ii) to assess the knowledge, attitudes, practices regarding food safety and hygienic practices among food handlers at fast foods restaurants in the different universities in Jordan during COVID-19. The study was conducted in 12 fast foods restaurants of 3 different universities in Jordan which are located in different places in Jordan. A desirable practice was given a score of one while no score will be allotted for an undesirable practice through using a standard questionnaire for all the food establishments. This was used to compare with the maximum score obtainable for that relevant operation and the percentage scores was calculated for each operation. Analysis of Variance (ANOVA) of the data was performed to study the significant differences at P ≤ 0.05 in all the evaluated properties among the food establishments in the different universities. The results showed that low percentage scores were obtained with 68%, 75%, 32% and 56% for the production area, waste management, product evaluation (chemical, microbial) and food safety program application, respectively. Also, it was found that there were insignificant differences at P ≤ 0.05 among different food serving establishments in different universities in all the safety properties. This means that all the food establishments in all the universities suffer from the same problems with the same degree. As a conclusion, more work should be done to produce safe food in the different food establishments that were studied in the different universities.

Assessment of Bacteriological Quality of Sheep Carcasses, Effect Level of 2.5% Citric Acid Spray on Bacterial Contamination of Meat, and Hygiene Practices of Workers in a Selected Abattoir in Debrezeit Town, Central Ethiopia.

BACKGROUND: Meat safety is important for public health. As part of the meat chain abattoirs are required to give attention to meat hygiene and safety in order to minimize hazards. Therefore, the current study was conducted to evaluate the bacteriological quality of sheep carcasses, knowledge and hygienic practices of workers in a selected abattoir and to determine the effect level of 2.5% citric acid spray on total coliforms and aerobic bacteria load of raw sheep carcasses surfaces. METHODS: A cross-sectional study design with structured questionnaire and observational checklists observation were used. A systematic random sampling technique was employed. A total of 50 sample swabs (25 swabs before citric acid spray and 25 after citric acid spray) were randomly taken from brisket, flank and rump of sheep's carcasses. Swabs were moistened with buffered peptone water (BPW) and samples were taken by rubbing 100 cm2 (10 cm × 10 cm) area delineated by sterile aluminum template. In addition, we administered a structured questionnaire and an observational checklists to assess knowledge and hygienic practices of workers. Bacteriological quality of sheep carcasses were analyzed using the methods described by the US bacteriological analytical manual. RESULTS: The mean count for aerobic bacteria of the sheep carcasses before and after citric acid spray were 7.2log10 CFU/ml and 6.4log10 CFU/ml, respectively. The test results also showed that 21 (84%) and 15 (60%) of the swab samples were positive before and after spraying citric acid, respectively. The mean counts for coliform bacterial of the sheep carcasses before and after citric acid spray were 3.5log10 CFU/ml and 2.9log10 CFU/ml, respectively. The mean total aerobic and coliform counts before and after citric acid spray were significantly different (P < .05). Regarding the hygiene condition of workers, all the respondents reported that they always washed their hands with soap before and after entering the slaughtering room and 23 (53.5%) of the workers reported that they used hot water. Thirty-one (72.1%) of the workers reported that they do not used soap to wash hands after visiting toilet. Thirty-five (81.4%) of the production workers did not wear mouth mask while handling and distribute meat/carcass. On the other hand, all of the workers wore capes, gowns and boots at the time of the observation and only 18 (18.6%) of the production workers wore gloves at the time of the survey. CONCLUSION: The current study revealed that significant proportion of sheep carcasses were positive for total aerobic bacteria and total coliform. Moreover, the study also showed that spraying of sheep carcasses with 2.5% citric acid significantly reduced the total coliform and aerobic counts. However, we did not assessed how much spray results to this effect. Therefore, we recommended further studies to determine how much spray of 2.5% citric acid significantly reduce bacterial contamination of sheep carcasses. In addition, the abattoir has to follow the food hazard analysis critical control point (HACCP) system to minimize meat contamination during harvesting and processing. The abattoir has to also implement strict operation laws to improve hygiene conditions of the workers. In addition, the abattoir can minimize meat contamination using 2.5% citric acid as a decontaminant.

Assessment of Hygienic Practices in Beef Cattle Slaughterhouses and Retail Shops in Bishoftu, Ethiopia: Implications for Public Health.

Understanding the potential drivers of microbial meat contamination along the entire meat supply chain is needed to identify targets for interventions to reduce the number of meatborne bacterial outbreaks. We assessed the hygienic practices in cattle slaughterhouses (28 employees) and retail shops (127 employees) through face-to-face interviews and direct personal observations. At the slaughterhouses, stunning, de-hiding and evisceration in vertical position, carcass washing and separate storage of offal were the identified good practices. Lack of hot water baths, absence of a chilling room, infrequent hand washing, insufficiently trained staff and irregular medical check-up were practices that lead to unhygienic handling of carcasses. At the retail shops, cleaning equipment using soap and hot water (81%), storing unsold meat in refrigerators (92%), concrete floors and white painted walls and ceilings were good practices. Adjacently displaying offal and meat (39%), lack of a cold chain, wrapping meat with plastic bags and newspapers, using a plastic or wooden cutting board (57%), infrequent washing of equipment and floors, and inadequately trained employees were practices that could result in unhygienic handling of beef. Our study identified unhygienic practices both at the slaughterhouses and retail shops that can predispose the public to meatborne infections, which could be improved through training and implementation of quality control systems.

Appraisal of the knowledge, attitude, perception and practices among northern Nigerians in the wake of the COVID-19 outbreak.

Aim: The aim of this study was to measure the knowledge, attitude, perception and practices of northern Nigerians toward the COVID-19 pandemic. Materials & methods: This was a questionnaire-based cross-sectional study and the data were analyzed using descriptive and inferential statistics. Results & discussions: There were 713 participants, of which 54.0, 57.4, 67.6, 36.2 and 28.9% were between 18 and 30 years of age, married, males, having bachelor's degree and civil servants, respectively. High level of knowledge, attitude, perception and practice was found. Pearson correlation analysis found strong positive (r = 0.622; p < 0.001) relationships between knowledge, attitude, perception (r = 0.454; p < 0.001) and at last, practice (r = 0.282; p < 0.001). Conclusion: Young, male and married northern Nigerians of high socio-economic status had better knowledge, attitudes, perceptions and practices toward COVID-19.

Identification and characterization of Salmonella spp. from samples of broiler farms in selected districts of Bangladesh.

BACKGROUND AND AIM: Salmonella spp. are an important group of pathogens responsible for human and animal diseases. This study aimed to estimate the prevalence and identify and characterize of Salmonella spp. isolated from broiler farms of Gazipur, Tangail, and Dhaka districts of Bangladesh. This study also evaluated the difference of Salmonella positivity status between two groups of farms, good practices adapted in broiler rearing at the project intervened farms, and non-project intervened traditional farms. MATERIALS AND METHODS: A total of 352 samples including 128 cloacal swabs, 32 whole carcasses, 64 feed, 64 water, and 64 attendants' hand rinses were collected through convenient sampling technique from 16 poultry food safety project of Food and Agricultural Organization of United Nations Bangladesh intervened farms and other 16 non-project intervened farms in the same location. Various cultural based techniques and biochemical methods were employed for the estimation of prevalence, isolation, and identification of Salmonella spp. which was further evaluated by polymerase chain reaction. Antimicrobial susceptibility test using disk diffusion methods and serogrouping by slide agglutination test was accomplished for additional characterization. RESULTS: Among the samples, an overall prevalence of Salmonella spp. was 31.25% (110/352) (95% confidence interval [CI]=26.44-36.38%). However, the prevalence of Salmonella spp. was 24.43% (43/176) (95% CI=18.28-31.47) in project intervened farms and 38.07% (67/176) (95% CI=30.87-45.68%) in non-intervened farms. Among the 110 isolates, 31.82% (35/110) were fitted under serogroup B, and the rest of the isolates 75 (68.18%) under serogroup D. Of 110 isolates, 82.72%, 77.27%, 81.82%, and 79.09% were susceptible to ciprofloxacin, gentamycin, norfloxacin, and streptomycin, respectively. In addition, 81.82% and 80% isolates were resistant to erythromycin and tetracycline, respectively. Isolated Salmonella spp. presented moderate resistance to both amoxicillin and azithromycin. Alarmingly, 80.91% (89/110) isolates were shown to be multidrug-resistant Salmonella spp. CONCLUSION: The study has presented a significant variation of the prevalence of Salmonella spp. between project intervened and non-project intervened farms, and this indicates project intervened farms are comparatively safer than the non-intervened farms considering public health and food safety grounds. This research outcome also has highlighted a substantial proportion of poultry origin multidrug resistance Salmonella spp. is a potential source of public health hazards. In this regard, proper awareness creation and motivational activities on good agriculture practices in poultry rearing and maintaining good personal hygiene at the farmers' level are warranted through participatory training.

Capability, opportunity, and motivation to enact hygienic practices in the early stages of the COVID-19 outbreak in the United Kingdom.

OBJECTIVES: The COVID-19 pandemic is one of the greatest global health threats facing humanity in recent memory. This study aimed to explore influences on hygienic practices, a set of key transmission behaviours, in relation to the Capability, Opportunity, Motivation-Behaviour (COM-B) model of behaviour change (Michie et al., 2011). DESIGN: Data from the first wave of a longitudinal survey study were used, launched in the early stages of the UK COVID-19 pandemic. METHODS: Participants were 2025 adults aged 18 and older, representative of the UK population, recruited by a survey company from a panel of research participants. Participants self-reported motivation, capability, and opportunity to enact hygienic practices during the COVID-19 outbreak. RESULTS: Using regression models, we found that all three COM-B components significantly predicted good hygienic practices, with motivation having the greatest influence on behaviour. Breaking this down further, the subscales psychological capability, social opportunity, and reflective motivation positively influenced behaviour. Reflective motivation was largely driving behaviour, with those highest in reflective motivation scoring 51% more on the measure of hygienic practices compared with those with the lowest scores. CONCLUSIONS: Our findings have clear implications for the design of behaviour change interventions to promote hygienic practices. Interventions should focus on increasing and maintaining motivation to act and include elements that promote and maintain social support and knowledge of COVID-19 transmission. Groups in particular need of targeting for interventions to increase hygienic practices are males and those living in cities and suburbs.

Food safety behavior and handling practices during purchase, preparation, storage and consumption of chicken meat and eggs.

The aim of this study was to assess the risk of occurrence of a foodborne outbreak and point practices determinant to achieve high Good Hygienic Practice level during handling practice from purchase to consumption of chicken meat and eggs. The risk behavior of respondents and the risk of the occurrence of a foodborne outbreak were measured using Weighted Harmonic Outbreak Prevention Index (WHOPI). WHOPI were not correlated to socioeconomic data and perception of risks. Different profiles of handling practices were identified inside each WHOPI level. Chicken meat defrost, time and temperature of egg cooking and the point of yolk were identified as the most important procedures responsible for the WHOPI level upgrades. The consumption of chicken meat and eggs were characterized as discrete distributions. The average consumption of chicken meat was 113.48 g/per day and eggs daily intake distribution was 0.92 units/day. Our results can be applied for future microbiological food safety risk assessments related to the consumption of chicken meat and eggs.

Anemia in pregnancy in Western Jamaica.

BACKGROUND: Anemia is one of the most prevalent problems in pregnancy. In 2011, 29.9% of all pregnant women in Jamaica were diagnosed with anemia. OBJECTIVE: The objective of this study was to determine the prevalence and predictors of anemia in pregnancy in Western Jamaica. METHODS: A cross-sectional study was conducted among 293 mothers attending post-natal clinics in Western Jamaica. A questionnaire was administered to the mothers, and an abstraction form was used to collect clinical data from the mothers' records. RESULTS: The prevalence of anemia among the women was 37.6%. Younger mothers (aged 18-24 years) were more likely to be anemic compared to those ≥35 years (odds ratio [OR]: 3.44, 95% CI: 1.07-11.06). Mothers who reported not always washing their hands after using the toilet were almost 10 times more likely to be anemic (OR: 9.7, 95% CI: 1.72-54.78) compared to those who reported always washing their hands. Mothers who attended a public facility for antenatal care were 2.3 times more likely to be anemic (OR: 2.31, 95% CI: 1.03-5.18) compared to those who obtained care at a private facility, and mothers who reported being told that they were anemic by a health care provider (HCP) were almost six times more likely to be anemic compared with those who were not told (OR: 5.58, 95% CI: 1.73-17.93). CONCLUSION: The results of the study indicate that early identification and treatment of anemia, especially among younger pregnant women, should be a priority. HCP should ensure that women understand the need to be cured of their anemia and to adhere to preventive hygienic practices.

Menstrual Hygiene Practices in Context of Schooling: A Community Study Among Rural Adolescent Girls in Varanasi.

INTRODUCTION: Up until now, poor menstrual hygiene in developing countries has been an insufficiently acknowledged problem. The lack of attention to this issue is striking as we cannot achieve several Millennium Development Goals (MDGs), that is, 2, 3 4,5, and 5B. This study aimed to assess the level of awareness about menarche and hygienic practices during menstruation in context of schooling. MATERIALS AND METHODS: Community-based cross-sectional study using a mix method approach (qualitative and quantitative). It was conducted among 650 adolescent girls in the field practice area of Rural Health and Training Centre, Chiraigaon block of district Varanasi between January and June2011. Pretested, semistructured interview schedule was used. Data were analyzed statistically by using Statistical Package for Social Sciences (SPSS) software. RESULTS: Out of the total 650 respondents, 590 (90.78%) had attained menarche at the time of interview and only one-third of the respondents (29.4%) were aware of menstruation before menarche and sisters (55%) played the key role in providing information to them. Only 31% respondents were using sanitary pads during menstruation. Self-reported reproductive tract infection (RTI) was observed more in respondents not maintaining hygienic practices (6.6%) as compared to those maintaining hygiene (2.6%). CONCLUSION AND RECOMMENDATIONS: From the Focus Group Discussions (FGDs) as well as quantitative survey it was observed that the awareness about menarche before its onset was still poor in rural areas. Significant association (P < 0.05) was observed between respondent education and their awareness about menarche before its onset. Therefore, it is recommended that teachers can play an influential role in informing them about changes during adolescence, especially about menarche and other issues related to menstruation. As per the present study, sisters and mothers were the major source of information. Therefore, there is a need for the provision of comprehensive family life education for the parents also.

Contributor factors for the occurrence of salmonellosis during preparation, storage and consumption of homemade mayonnaise salad.

This study aimed to analyze the impact of practices adopted for preparation, storage and consumption of homemade mayonnaise salad (HMS) as contributor factors for the occurrence of salmonellosis. A total of 493 individuals answered a questionnaire composed of demographic and socioeconomic questions and, preparing, storage and consumption practices of HMS. The level of good hygiene practices (GHP) of respondents was calculated using Good Practice and Outbreak Prevention Indexes. The consumer behavior and the correlation between practices were performed using Multiple Correspondence Analysis (MCA). 75% of respondents consume HMS, being 43% of interviewers doing this at least once per month. HMS was prepared from 30min to 1h before being served by 46% of individuals, it remaining for 30min to 1h at room temperature during the meal by 63% of people. Furthermore, 51% of respondents left the HMS container open or improperly closed, which may lead to cross-contamination. Most respondents (66%) stated reuse the HMS for less than one day (44%), at once (76%). 77% of participants declared that they prepare HMS, being only 7% preparing HMS without eggs. The majority (51%) used a cooked and a raw egg yolk. In addition, 75% of the cases showed raw eggs in recipe. The Weighted Good Practice Index, Weighted Outbreak Prevention Index and Weighted Harmonic Outbreak Prevention Index were 63%, 62% and 27% of participants, respectively. The MCA gathered the participants into two groups one commits various errors and other commits few errors on GHP. Thus, a consumer would probably perform multiple either good or bad practices simultaneously.

An integrative approach to enhancing small-scale poultry slaughterhouses by addressing regulations and food safety in northern -Thailand.

BACKGROUND: In Asian countries, small-scale rural poultry meat production can face challenges due to food safety policies that limit economic growth and hinder improvement of sanitation and disease prevention. In this study, an integrative, participatory research approach was used to elucidate the sanitation and disease prevention practices in small-scale poultry slaughterhouses in rural northern Thailand. METHODS: Initial steps included the identification of key stakeholders associated with the meat production chain, development of a research framework, and design of a methodology based on stakeholder consultations. The framework and methodology combine issues in five major areas: (1) public health, (2) socioeconomics, (3) policy, (4) veterinary medicine, and (5) communities and the environment. Methods used include questionnaires, direct observation, focus groups, and in-depth interviews. In addition, a microbiological risk assessment approach was employed to detect Salmonella contamination in meat processing facilities. The microbial risk assessment was combined with stakeholder perceptions to provide an overview of the existing situation, as well as to identify opportunities for upgrading slaughterhouses in order to more effectively address matters of food safety, processing, and government licensing. RESULTS: The conceptual framework developed elucidated the complex factors limiting small-scale slaughterhouse improvement including a lack of appropriate enabling policies and an apparent absence of feasible interventions for improvement. Unhygienic slaughterhouse management was reflected in the incidence of Salmonella contamination in both the meat and the surrounding environment. CONCLUSION: There is potential for the use of an integrative approach to address critical problems at the interface of rural development and public health. The findings of this study could serve as a model for transdisciplinary studies and interventions related to other similar complex challenges.

Conocimiento y aplicación en prácticas higiénicas en la elaboración de alimentos y auto-reporte de intoxicaciones alimentarias en hogares chilenos / Knowledge and application in hygienic practices in food preparation and self-report of food poisoning in Chilean homes

Resumen Introducción: Las enfermedades transmitidas por alimentos en el hogar son consideradas una problemática nacional; sin embargo, existe poca información sobre hábitos de manipulación en el hogar. Objetivo: Determinar el conocimiento y aplicación de prácticas higiénicas en la elaboración de alimentos y auto-reporte de intoxicaciones alimentarias en hogares chilenos. Material y Métodos: Se confeccionó una encuesta de 15 preguntas en formato google docs, se consultó sobre prácticas de manipulación de alimentos en el hogar y auto-reporte de intoxicaciones alimentarias. Resultados: Se encuestó a 2.024 personas. Noventa y seis por ciento elabora alimentos en el hogar; del total que lo hace, 88% de los encuestados considera importante las buenas prácticas de manipulación de alimentos en el hogar y 76% asegura saber sobre la contaminación cruzada. Más de 40% inicia su compra en los supermercados con productos lácteos y cárnicos, generando una pérdida de cadena de frío; 56% de los encuestados indica que descongelan los alimentos a temperatura ambiente. Con respecto a frutas o verduras, sólo 12,5% utiliza un desinfectante. Del total de los que elaboran alimentos en el hogar, 17% indica haber sufrido una intoxicación alimentaria y de éstas, sólo 64% asiste al médico. Conclusión: A pesar de que se considera importante las buenas prácticas de manipulación de alimentos en el hogar, estas prácticas no son ejecutadas.

Background: Foodborne diseases in the home are considered a problem at the national level, however, there is little information about household handling habits. Aim: To Identify the hygienic practices of people who prepare food at home and self-reporting food intoxication in Chilean homes. Material and Methods: A survey with 15 questions was made in google docs, containing questions about food handling practices and self-reporting food intoxication. Results: 2024 people were surveyed. Ninety six percent prepare food at home, of the total whom cook, 88% of respondents consider important good food handling practices at home, 76% say they know about the concept of cross contamination, however, more than 40% start their purchase in supermarkets with dairy and meat products which indicates that there is a high probability of cold chain loss, 56% of respondents indicate that they defrost food at room temperature, and with respect to fruits or vegetables only 12.5% use a disinfectant. Of the total number of respondents, 17% indicated that they had suffered food poisoning and of these only 64% attended the doctor. Conclusion: Although it is argued to have knowledge about good food handling practices, some important practices are not carried out.

The microbial quality of drinking water in Manonyane community: Maseru District (Lesotho).

BACKGROUND: Provision of good quality household drinking water is an important means of improving public health in rural communities especially in Africa; and is the rationale behind protecting drinking water sources and promoting healthy practices at and around such sources. OBJECTIVES: To examine the microbial content of drinking water from different types of drinking water sources in Manonyane community of Lesotho. The community's hygienic practices around the water sources are also assessed to establish their contribution to water quality. METHODS: Water samples from thirty five water sources comprising 22 springs, 6 open wells, 6 boreholes and 1 open reservoir were assessed. Total coliform and Escherichia coli bacteria were analyzed in water sampled. Results of the tests were compared with the prescribed World Health Organization desirable limits. A household survey and field observations were conducted to assess the hygienic conditions and practices at and around the water sources. RESULTS: Total coliform were detected in 97% and Escherichia coli in 71% of the water samples. The concentration levels of Total coliform and Escherichia coli were above the permissible limits of the World Health Organization drinking water quality guidelines in each case. Protected sources had significantly less number of colony forming units (cfu) per 100 ml of water sample compared to unprotected sources (56% versus 95%, p < 0.05). Similarly in terms of Escherichia coli, protected sources had less counts (7% versus 40%, p < 0.05) compared with those from unprotected sources. Hygiene conditions and practices that seemed to potentially contribute increased total coliform and Escherichia coli counts included non protection of water sources from livestock faeces, laundry practices, and water sources being down slope of pit latrines in some cases. CONCLUSIONS: These findings suggest source water protection and good hygiene practices can improve the quality of household drinking water where disinfection is not available. The results also suggest important lines of inquiry and provide support and input for environmental and public health programmes, particularly those related to water and sanitation.