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[17] Diseases with a long incubation period (leishmaniasis and leptospirosis) and vector-borne diseases such as malaria and dengue should be considered as possible infections during the recovery phase (> 4 weeks) of natural disasters. [20] Outbreaks of group A streptococcus infection in camps could have devastating consequences, not just as a cause of respiratory infection, but also of wound infections. [10] In the post-earthquake period, the first wave of infectious diseases is caused by food-borne and/or water-borne infections, and/or by infections transmitted by respiratory droplets. [Extracted from the article] Copyright of Journal of Pediatric Infectious Diseases is the property of Thieme Medical Publishing Inc. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full . (Copyright applies to all s.)
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Food safety remains a major issue around the world particularly when the COVID-19 pandemic becomes the main issue nowadays. Food safety is essential to the human population worldwide because food is the primary energy source and nutrition for humans. Therefore, food handlers' personal hygiene is one of the factors that are necessary to maintain food safety. The purpose of this study was to assess the food handler's compliance with personal hygiene practices in randomly any food outlets across Malaysia including Kuching, Sarawak;Lawas, Sarawak;Johor Bahru, Johor;Kuala Penyu, Sabah, and Gurun, Kedah. A quantitative method, a cross-sectional descriptive study to one thousand and five (N = 1005) food handlers who participated in the questionnaire and observation checklist was developed by modifying questions in accordance with the Food Hygiene Regulations 2009. Overall, the mean percentage of conformity in adhering to food handler attire was the highest observed at Gurun, Kedah and Kuala Penyu, Sabah with 86.96% and 80.79%, respectively, followed by Kuching, Sarawak with 77.5%, Johor Bahru with 76.71%, and Lawas, Sarawak with 74.93%. Personal hygiene practices conformity showed a high mean percentage with all districts scoring >91% higher than non-conformity. The food handlers also show less unhygienic behaviour while on duty and scored a mean percentage of > 92%. Although in that positive behaviour, some of the food handlers did not perform some unhygienic practices (<= 8 %). In conclusion, there is no significant difference (p-value > 0.05) in the level of conformity between the mean percentages among all districts. Thus, this issue shall raise a concern to the food industries in order to make sure their workers comply with the legal requirement and to avoid any food poisoning outbreak related to food hygiene and food safety in the future.Copyright © 2023 The Authors.
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In March 2020, the World Health Organization (WHO) declared that the COVID-19 outbreak can be characterized as a pandemic. Human-to-human transmission of the SARS-CoV-2 virus may initially be blamed as the first cause of spread, but can an infection be contracted by ingestion of contaminated food or touching contaminated food surfaces? Recently cold-chain food contamination has been indicated as a possible source of many human cases in China. However, the risk of a food-related COVID-19 infection is still debated since the virus may reach people through a fresh product or packaging, which have been touched/sneezed on by infected people. This review summarizes the most recent evidence on the zoonotic origin of the pandemic, reports the main results regarding the transmission of SARS-CoV-2 through food or a food chain, as well as the persistence of the virus at different environmental conditions and surfaces. Emphasis is also posed on how to manage the risk of food-related COVID-19 spread and potential approaches that can reduce the risk of SARS-CoV-2 contamination.Copyright © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
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Background: The Hong Kong Poison Information Centre has provided consultation service to healthcare professionals and collected epidemiological data on poisoning in Hong Kong since 2005. Objective(s): To analyse and report the poisoning data of Hong Kong Poison Information Centre in 2020 during the COVID-19 pandemic. Method(s): A retrospective review of all poisoning cases recorded in the Poison Information and Clinical Management System of Hong Kong Poison Information Centre in 2020. Result(s): A total of 3633 poisoning cases were analysed. Compared to 2019 (pre-COVID era), there was a reduction of ~10% of total poisoning cases recorded (383 cases), with a majority (> 90%) of reduction from poisoning cases with no clinical effect (353 cases). A greater proportion of reduction was observed among the children (0-12 years), patients with general unintentional poisoning, poisoning due to therapeutic error and food poisoning. An increased number of cases was noted from abusive use, adverse herb/proprietary Chinese medicine reaction and poisoning related to household bleaches. Teenage (13-19 years) poisoning seemed to be unaffected by the COVID-19 pandemic and the previously observed increasing trend continued (up to 11.8% of total poisoning cases this year). Despite a total reduction in poisoning cases recorded, the number of deaths increased by 37% from 35 in 2019 to 48 in 2020 (mortality rate 1.5%). A total of seven interesting cases were discussed. Conclusion(s): This 15th annual report provides updated epidemiological information on poisoning patterns in Hong Kong during the COVID-19 pandemic. It also highlighted important changes and possible effects of the COVID-19 pandemic on poisoning in Hong Kong in comparison with our previous reports. Copyright © The Author(s) 2022.
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Objective: To assess the risk of public health emergencies, including both indigenous and imported ones, which might occur in the mainland of China in June 2022.
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Objective: To assess the risk of public health emergencies, both the indigenous ones and the imported ones, which might occur in the mainland of China in June 2021. Methods: An internet based expert counsel was conducted to analyze the surveillance data of public health emergencies and priority communicable diseases in China reported through different channels, and the experts in all provincial centers for disease control and prevention attended this video conference. Results: Generally speaking, it is predicted that the incidence of public health emergencies would be similar in June with May. The risk of imported cases and secondary infections of COVID-19 would continue to exist, but would be controllable. It is the high incidence season of severe fever with thrombocytopenia syndrome and most cases would be sporadic, however, the risk of cluster exits especially in previous epidemic areas. The incidences of food poisoning caused by toxic animal or plant or poisonous mushroom would increase significantly, and the incidences of food poisoning caused by microbe would be high. The earthquake-stricken areas such as Yunnan and Qinghai should further strengthen post-disaster public health responses. The potential flood-stricken areas predicted by the meteorological department need to pay attention to the risks of water-borne, food-borne and vector-borne diseases that may increase after the disaster. Conclusion: Special attention should be paid to COVID-19, and general attention should be paid to severe fever with thrombocytopenia syndrome, food poisoning and natural disaster.
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Objective: To assess the risk of public health emergencies, both the indigenous ones and the imported ones, which might occur in the mainland of China in October 2021.
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WATERLIT : Flushing a toilet can generate large quantities of microbe-containing aerosols depending on the design, water pressure or flushing power of the toilet. A variety of pathogens are usually found in stagnant water as well as in urine, feces and vomit. When dispersed widely through aerosolization, these pathogens can cause Ebola, norovirus that results in violent food poisoning, as well as COVID-19 caused by SARS-CoV-2
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The occurrence of foodborne diseases (FBD) has increased in the last decade as a result of negligence for hygiene. Prevalence of FBD due to lack of education, insufficient health services result in the spread of disease on a larger scale. Personal hygiene, as well as local cleanliness, is the most important aspect of the overall health community. Pandemic like COVID is due to lack of personal hygiene as well as health education. The data published by global bodies like World Health Organization (WHO) indicates that the FBD should be controlled by increasing awareness related to personal hygiene and health education. This article reviewed the global occurrence of FBD, preventive measures and solutions for an overall healthy community. The aim of this review is to analyse reports related to foodborne diseases over the globe and suggest guidelines for community health. The scope of this review is in food safety and quality – microbiological and chemical in Food research Journal. Reviews, reports, research data related to foodborne diseases have been analysed and future solutions for building a better health community have been suggested. A total of 74 references including research articles, reviews, press notes, government sites related to foodborne diseases over the globe have been reviewed and data collection has been analysed to suggest better health community guidelines. All the references showed that the occurrence of foodborne diseases are increasing day by day and thus control measure policies have to be implemented worldwide. These include strict government policies, education of food vendors, strict action against those who are not following it, educating the importance of personal as well as community hygiene. These results will surely help to build a better healthy community in future. The data showed that foodborne disease is affecting many populations at any age each year leading to morbidity and mortality. The disease is caused by bacteria, viruses, parasites and fungi. The common symptoms are diarrhoea, vomiting, fever and abdominal pain. Awareness and education related to community health should be spread using advertisements, social media, newspapers, news channels to lower the incidence of foodborne diseases.