Dogs could be reservoirs and carriers of Leptospira spp., hence, may play a potential role in disease transmission, exposing dog handlers to leptospirosis. This study evaluated the dog handlers’ knowledge, attitude and practice (KAP) towards leptospirosis. Four working dog and four dog shelter organisations were approached. A total of 138 dog handlers were conveniently recruited and evaluated on their level of knowledge, attitude and practice towards leptospirosis using a validated structured questionnaire. Most of the dog handlers were male aged between 30 and 40 years with a wide range of working experience of 1 - 10 years and all of them have no formal training about leptospirosis. The majority of the dog handlers from the dog shelters had poor knowledge (90%, n=34/38) and attitude (100%, n=38/38) and moderate practice (53%, n=20/38) towards leptospirosis, whereas the working dog handlers had poor knowledge (58%, n=58/100) and attitude (75%, n=75/100) but a good level of practice (77%, n=77/100). The poor attitude towards leptospirosis in both groups is alarming as it may hinder implementation plans of control and preventive measures. Although there was good hand-washing practices among the dog handlers, there was a lack of personal protective equipment (PPE) practice that may therefore expose both the dogs and dog handlers to leptospirosis. Information gained from this study could be used to implement intervention programmes and to suggest prevention measures to limit the risk of leptospirosis among the dog handlers.
This study aims to assess the effectiveness of a newly developed food safety education to improve the handwashing
practices of food handlers in school canteens. A community-based intervention study was carried out over a 2-year period.
Sixteen out of 98 primary schools were randomly selected and assigned into intervention and control groups using a
simple random sampling method. The study population included food handlers who worked in the canteens of the school
selected. The Food Safety Education Programme (FSEP) for the intervention group was developed based on the theory of
planned behaviour. The main outcome measures used were handwashing practices from the observations carried out at
baseline, 6-weeks (Post1) and 12-weeks (Post2) after the intervention. Out of 79 food handlers who participated in this
study, 33 (41.8%) were in the intervention group and 46 (58.2%) were in the control group. Prior to FSEP, handwashing
was not commonly practiced following critical events and the majority did not perform correctly. The time-effect of the
mixed design analysis of variance showed a significant increase (p=0.004) in the mean percentage of the total observed
handwashing practices from 29% at the baseline to 50.8% at Post1 (p=0.004). However, the intervention-effect of mixed
design ANOVA did not show any significant difference in the handwashing practices (p=0.210). The FSEP was effective in
improving the handwashing practices of the food handlers in the selected primary school canteens.
Introduction: Standard precautions in health care is the essence of medical practice encompassing the safety of patients and health care workers including medical students. Barriers to the proper use of personal protective equipment (PPE) exist across the world but identification of areas of weaknesses and appropriate remedies will reduce them. This study assesses knowledge and use of PPE among fourth year students after a period of educational interventions.
Objective: To evaluate appropriate use, awareness and knowledge about PPE among fourth year students after interventions.
Method: A cross- sectional study where forty year 4 students (Group B) were randomly observed and later asked to answer a questionnaire. Students had undergone interventions to improve PPE use, which included lectures and video sessions during each posting. Results were compared with a previous group (Group A). Chi-square test or Fisher’s exact test was used to analyse the data.
Results: There was statistically significant improvement in the use of PPE like wearing and removing mask during invasive procedures (p < 0.001) and hand-washing before and after a non- invasive task (p < 0.001) . Comparison of Groups A and B on the results of the questionnaire for ‘Questions in which more than 10% students answered incorrectly’, showed that there was improvement in Group B in all the questions, some being statistically significant with p value=0.01.
Conclusion: An overall improvement in the use of the PPE and knowledge was noted. Sometimes, students’ attitude and personality may be a challenge and these students may defy changes, but this can be overcome if the strategies are embedded in the curriculum and taught from as early as the first semester.
Hepatitis A virus (HAV) is an important pathogen which has been responsible for many food-borne outbreaks. HAV-excreting food handlers, especially those with poor hygienic practices, can contaminate the foods which they handle. Consumption of such foods without further processing has been known to result in cases of infectious hepatitis. Since quantitative data on virus transfer during contact of hands with foods is not available, we investigated the transfer of HAV from artificially contaminated fingerpads of adult volunteers to pieces of fresh lettuce. Touching the lettuce with artificially contaminated fingerpads for 10 s at a pressure of 0.2 to 0.4 kg/cm(2) resulted in transfer of 9.2% +/- 0.9% of the infectious virus. The pretreatments tested to interrupt virus transfer from contaminated fingerpads included (i) hard-water rinsing and towel drying, (ii) application of a domestic or commercial topical agent followed by water rinsing and towel drying, and (iii) exposure to a hand gel containing 62% ethanol or 75% liquid ethanol without water rinsing or towel drying. When the fingerpads were treated with the topical agents or alcohol before the lettuce was touched, the amount of infectious virus transferred to lettuce was reduced from 9.2% to between 0.3 and 0.6% (depending on the topical agent used), which was a reduction in virus transfer of up to 30-fold. Surprisingly, no virus transfer to lettuce was detected when the fingerpads were rinsed with water alone before the lettuce was touched. However, additional experiments with water rinsing in which smaller volumes of water were used (1 ml instead of 15 ml) showed that the rate of virus transfer to lettuce was 0.3% +/- 0.1%. The variability in virus transfer rates following water rinsing may indicate that the volume of water at least in part influences virus removal from the fingerpads differently, a possibility which should be investigated further. This study provided novel information concerning the rate of virus transfer to foods and a model for investigating the transfer of viral and other food-borne pathogens from contaminated hands to foods, as well as techniques for interrupting such transfer to improve food safety.
The lower percentage of water, sanitation and hygiene are the root causes of diarrhoea and cholera. Cholera is a sudden onset of acute watery diarrhoea which can progress to severe dehydration and death if untreated. The current pandemic, Vibrio Cholera O1 started in 1961. This study explores water, sanitation, hygiene and cholera and diarrhoea in three affected villages of Beluran District, Sabah Malaysia to support effective and timely public health intervention. This cross sectional study uses purposive sampling. All (114) households were interviewed and household water samples collected. The study reported lower coverage improved sanitation facilities (35.3% to 52.3%), no latrine at home (37% to 63%), improved water supply (52% to 60%), and prevalence of hand washing after toilet (57% - 74%). For water quality, Ecoli was present in household water (32% to 37%) but Vibrio cholerae was not isolated in any of the water samples tested. Statistically significant associations were found for; 1) occupation−nonagriculture and unimproved sanitation facility and 2) house ownership and correct knowledge of ORS preparation. Predictors for household water quality were: latrine at home, and improved household toilet. Aggressive strategies to improve water supply, sanitation and hygiene−hand washing after toilet−were recommended for future prevention of cholera and diarrhoea in the affected area.
Hand hygiene is the topmost crucial procedure to prevent hospital-acquired infections. Choosing an effective hand disinfectant is necessary in enforcing good hand hygiene practice especially in hospital settings. The aim of the study was to investigate the efficacy of Aaride AGT-1 as a hand disinfectant for the inhibition of pathogenic microorganisms' transmission among both patients and personnel in the health care system compared to other commercially available disinfectants. In the present study, a new hand disinfectant Aaride AGT-1 was tested against several bacterial and viral pathogens to evaluate its antimicrobial activity profile. The results revealed that Aaride AGT-1 displayed the highest antibacterial activity against five pathogenic bacteria including MRSA when compared to other commercially available hand sanitizers. Aaride AGT-1 showed the lowest percentage needed to inhibit the growth of bacterial pathogens. In addition, results obtained from time killing assay revealed that Aaride AGT-1 demonstrated the best killing kinetics, by eradicating the bacterial cells rapidly within 0.5 min with 6 log reduction (>99.99% killing). Also, Aaride AGT1 was able to reduce 100% plaque formed by three viruses namely HSV-1, HSV-2 and EV-71. In conclusion, Aaride AGT-1 is capable of killing wide-spectrum of pathogens including bacteria and viruses compared to other common disinfectants used in hospital settings. Aaride AGT-1's ability to kill both bacteria and viruses contributes as valuable addition to the hand disinfection portfolio.
Introduction : The focus of this paper is to evaluate effectiveness of health education material produced and identify effective educational methods in disseminating health-related information. The study explores the knowledge, attitude and practice level among flood victims in Sub-District Sri Medan, Batu Pahat.
Methodology : Convenient sampling method was adopted as a technique to get 195 respondents aged 18 years and above who had stayed in flood relief centres in the district. A set of questionnaire designed to collect data on demography, effectiveness of health education material, accessibility to education materials, preferable educational methods during flood situation, and flood victims knowledge, attitude and practices.
Result : The study found no association between knowledge level and practice of seven steps hand washing. Result showed poster was regarded as most preferable method in disseminating health related information during flood. No association was found in demographic determinants and knowledge. The length of stay in relief centre has significant association with the level of knowledge obtained.
Conclusion : The use of qualitative and quantitative methods together able to determine accurately the effectiveness of the health education materials used during the disaster as well as the impact in behavioral change.
The present study was conducted to evaluate the role of ingestion through hand and mouth contamination in the absorption of lead in 25 lead-acid battery workers. Levels of personal exposure to airborne lead ranged from 0.004 to 2.58 mg/m3 [geometric mean 0.098, with 25% of samples exceeding threshold limit values (ACGIH) of 0.15 mg/m3]; the mean (SD) blood lead level was 48.9 (10.8) micrograms/dl. Mean hand lead contents increased 33-fold from preshift levels on Monday mornings (33.5 micrograms/500 ml) to midshift levels on Thursday afternoons (1121 micrograms/500 ml). Mouth lead contents increased 16-fold from 0.021 micrograms/50 ml on Mondays to 0.345 micrograms/50 ml on Thursdays. The typical Malay racial habit of feeding with bare hands and fingers without utensils (closely associated with mouth and hand lead levels on Mondays) explained the bulk of the variance in blood lead levels (40%), with mouth lead on Thursdays (closely associated with poor personal hygiene) explaining a further 10%. Air lead was not a significant explanatory variable. The implementation of a programme of reinforcing hand-washing and mouth-rinsing practices resulted in a reduction of the blood lead level by 11.5% 6 months later. These results indicate that parenteral intake from hand and mouth contamination is an important cause of lead absorption in lead-exposed workers.