Prevalence of musculoskeletal disorders among chefs working in restaurants of twins cities of Pakistan.

BACKGROUND: In the recent era, musculoskeletal disorders have affected millions of people worldwide. Chefs and other workers of the catering industry are at high risk of physical stresses, which makes them susceptible to develop various musculoskeletal pains and disorders. OBJECTIVE: The aim of the study is to examine the frequency of musculoskeletal symptoms among chefs working in restaurants of Islamabad and Rawalpindi. METHODS: A cross-sectional observational study was conducted on 307 chef participants from the restaurants of the twin cities. The participants were included via convenient sampling and data was collected through Nordic Musculoskeletal Questionnaire (NMQ), Fatigue Assessment Scale (FAS) and Numeric Pain Rating Scale (NPRS) from February to July 2021. RESULTS: Out of 307 participants, 285 were males and 22 were females with a mean age of 32.87±7.03 years. The working duration of 192 chefs were 9-12 hours while 106 and 9 chefs worked only for 4-8 and more than 12 hours, respectively. A total of 101 chefs reported lower back and knee pain. The chefs presented with pain in the shoulders, upper back and ankle as well as feet areas were 98, 93 and 26 respectively. CONCLUSION: Chefs can develop musculoskeletal symptoms including pain as a result of increased physical stress on their bodies during their work, specifically in the lower back and knee area.

Effect of core muscle strengthening on throwing velocity in cricket players in Pakistan: a 6-week randomized controlled trial.

BACKGROUND: During fielding throwing ball with more velocity and accuracy towards the stump to reduce score and produce an out of the opponent team. Core is the power house of the body. Core training improves the strength of trunk muscles and allows the players to kick, throw, pull, and push with greater force. This study was conducted to determine the effects of core muscle strengthening on throwing velocity in cricket players that whether core muscle strengthening would help the cricket players to improve their throwing velocity and core endurance. METHODS: A 6 weeks' randomized controlled trial in which Ninety-eight male cricket players participated and divided into strength training (interventional) and non-strength training (control group). Interventional group followed general core strengthening exercise protocol for six weeks for 3 days a week. Assessment of the players include core assessment test (back extension, supine forward flexion test, prone bridge test). Time and throwing velocity were noted by stop watch and radar gun in km/hr respectively at baseline and after 6 weeks of core training. Control group did not follow any exercise program but continued their usual cricket training. RESULTS: Mean age of interventional group was 20.4±4.9 years and control group was 21.6±3.4 years. The mean BMI of interventional and control group was 22.4±2.7 kg/m2 and 21.8±2.1 kg/m2, respectively. Comparing both groups, in between group analysis strength training group results showed statistically highly significant increase P<0.001 in components throwing velocity, back extension, supine flesion, right plank lateral, left lateral plane and isometric prone plank than non-strengthening group. In within group analysis, strength group had improved as compared to the control group which showed no improvement. CONCLUSIONS: There is significant increase in throwing velocity and core endurance with six weeks general core strengthening in male cricket players.

Assessment of antibacterial and antifungal potential of Curcuma longa and synthesized nanoparticles: A comparative study.

Curcumin nanoparticles were most recently considered in medical research because of their antibacterial properties. The main objective of the study was to develop the green synthesis and antibacterial activity of curcumin nanoparticles using Curcuma longa. The processing of curcumin nanoparticles was carried out after the collection, identification, and extraction of curcumin. The effect of a sample on the synthesis of nanoparticles, such as curcumin aqueous concentrations (5, 10, and 20 mg/ml) and curcumin nanoparticles (5, 10, and 20 mg/ml), and the antibacterial effect of these nanoparticles on Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Klebsiella pneumoniae, and the fungal strain Aspergillus niger. For examining antibacterial and anti-fungal activity disc diffusion method was performed, followed by the zone of inhibition. According to X-ray diffraction and scanning electron microscope analysis, nanoparticles have spherical shapes and size of 42.64 nm. Results showed that a high dose of 20 mg/ml curcumin nanoparticles have more antibacterial activity than curcumin extracts in E. coli as it showed the largest diameter of zone of inhibition as compared to other doses. Other bacterial and fungal strains also showed significant results but E. coli was most prominent. The biosynthesis of curcumin nanoparticles using an aqueous extract of C. longa is a clean, inexpensive, and safe method that has not been used any toxic substance and consequently does not have side effects. Since several pathogenic species have acquired antibiotic resistance, the combination of curcumin with various nanoparticles would be beneficial in the cure of pathogenic diseases.