RESUMO
The aim of this study was to determine the prevalence of needlestick injury (NSI) among interns and medical students as well as their knowledge of, attitude towards and their protective strategies against exposure to bloodborne pathogens. A cross-sectional study was conducted among 272 participants using a self-administered questionnaire. Just over 40% of the participants had experienced at least 1 NSI. Wound suturing was the most common cause of injury (33.5%), and the highest incidence (55.5%) was in the emergency room. Failure to report the injury to health representatives was recorded for 48.6% of NSIs. Only 46.7% of the interns had received the hepatitis B vaccine whereas most of the students (76.8%) had completed their vaccination schedule (P < 0.001). Participants were found to be at a high risk of NSIs and bloodborne infections.
Assuntos
Internato e Residência/estatística & dados numéricos , Ferimentos Penetrantes Produzidos por Agulha/epidemiologia , Traumatismos Ocupacionais/epidemiologia , Estudantes de Medicina/estatística & dados numéricos , Atitude do Pessoal de Saúde , Estudos Transversais , Feminino , Conhecimentos, Atitudes e Prática em Saúde , Humanos , Israel/epidemiologia , Masculino , Ferimentos Penetrantes Produzidos por Agulha/etiologia , Traumatismos Ocupacionais/etiologia , Prevalência , Estudantes de Medicina/psicologiaRESUMO
The average of standard plate count and coliforms, Staphylococcus aureus and Salmonella counts for three home-made jameed samples, a traditional fermented dairy product, before applying hazard analysis critical control point system were 2.1 × 10(3), 8.9 × 10(1), 4 × 10(1) and less than 10 cfu/g, respectively. The developed hazard analysis critical control point plan resulted in identifying ten critical control points in the flow chart of jameed production. The critical control points included fresh milk receiving, pasteurization, addition of starter, water and salt, straining, personnel hygiene, drying and packaging. After applying hazard analysis critical control point system, there was significant improvement in the microbiological quality of the home-made jameed. The standard plate count was reduced to 3.1 × 10(2) cfu/g whereas coliform and Staphylococcus aureus counts were less than 10 cfu/g and Salmonella was not detected. Sensory evaluation results of color and flavor of sauce prepared from jameed showed a significant increase in the average scores given after hazard analysis critical control point application.
Assuntos
Produtos Fermentados do Leite/química , Manipulação de Alimentos/métodos , Microbiologia de Alimentos , Contagem de Colônia Microbiana , Qualidade de Produtos para o Consumidor , Coleta de Dados , Árvores de Decisões , Inspeção de Alimentos , Salmonella/isolamento & purificação , Staphylococcus aureus , Inquéritos e QuestionáriosRESUMO
The aim of this study was to determine the prevalence of needlestick injury [NSI] among interns and medical students as well as their knowledge of, attitude towards and their protective strategies against exposure to bloodborne pathogens. A cross-sectional study was conducted among 272 participants using a selfadministered questionnaire. Just over 40% of the participants had experienced at least 1 NSI. Wound suturing was the most common cause of injury [33.5%], and the highest incidence [55.5%] was in the emergency room. Failure to report the injury to health representatives was recorded for 48.6% of NSIs. Only 46.7% of the interns had received the hepatitis B vaccine whereas most of the students [76.8%] had completed their vaccination schedule [P < 0.001]. Participants were found to be at a high risk of NSIs and bloodborne infections
