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  1. Survival and Growth of Vibrio cholerae O139 in Selected Malaysian Street Foods
    Rusul G, Chun CK, Radu S
    J Food Prot, 1997 Jun;60(6):644-648.
    PMID: 31195564 DOI: 10.4315/0362-028X-60.6.644
    The growth of Vibrio cholerae O139 inoculated into cendol (a mixture of coconut milk, brown sugar, and green jelly from rice flour), rojak (prawn paste, sugar, soy sauce, spices, garlic, and peanut gravy), gravy, tofu, fried tofu, and wheat-flour noodles (all except rojak gravy containing the natural microbial flora) was examined at four incubation temperatures (7, 15,25, and 35°C). V. cholerae O139 grew well in cendol incubated at 25 and 35°C but not at 15°C or below. No growth of V. cholerae O139 in rojak gravy was detected at any temperature except for very slow growth at 35°C. V. cholerae O139 inoculated into tofu exhibited slow growth at 25 and 35°C and growth was not detected at 7 and 15°C. However, in fried tofu, the organism entered the growth phase after 12 h of incubation at 25 and 35°C. Growth of V. cholerae O139 was not demonstrated in noodles at any incubation temperatures. Nutrient broth with 1% NaCl added supported the growth of V. cholerae O139 at 25 and 35°C. At both of these incubation temperatures mean generation time was longer at pH 5 than at pH 8. The high variation in growth of V. cholerae O139 in the distinct foods examined might have been due to differences in pH, fat content, and aw. Proper sanitary practices and storage of foods at refrigeration temperatures will help to reduce the possibility of growth by Vibrio cholerae O139 in foods to levels which do not imply a risk for food-poisoning.
  2. Fulltext The impact of service quality provided by health-care centers and physicians on patient satisfaction
    Marzo RR, Bhattacharya S, Ujang NB, Naing TW, Huong Fei AT, Chun CK, et al.
    J Educ Health Promot, 2021;10:160.
    PMID: 34222535 DOI: 10.4103/jehp.jehp_979_20
    BACKGROUND: Patient satisfaction is a comprehensive measurement of patients' happiness with the level of health care delivered to them both inside and outside the physician's office. It is commonly used as an indicator to assess the health-care quality and affects a wide range of components related to the provision of health services such as ease of access, medical malpractice, and clinical outcomes. The study aimed to analyze patients' satisfaction with the quality of health care they received at the outpatient department of Klinik Kesihatan Maharani Muar Healthcare Facility (KMMHF), Johor.

    MATERIALS AND METHODS: This cross-sectional study was conducted between August and December 2019 period. Demographic information and information on patients' feelings about their physicians, treatment, and health facilities provided were collected from 407 consented patients in a simple random sampling survey using a researcher-made, an adapted Medical Interview Satisfaction, questionnaire which was pilot tested before administration to the patients. Data were analyzed with SPSS version 23. Descriptive statistics and correlational and group comparison analyses were utilized.

    RESULTS: Of the 407 patients studied for physician-patient satisfaction, the overall mean of all the respondents responding was 4.089 ± 0.5, which was ranked the highest among the three objectives. The effectiveness of treatment came as the second highest with the overall mean of 4.088 ± 0.5. Finally, the overall health-care facilities had the lowest overall mean of 4.077 ± 0.5 among the three.

    CONCLUSION: Most patients who visited KMMHF were mostly satisfied with the outcomes of physician-patient interaction in the clinic.

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