Factors influencing transmission of tuberculosis in Ngeu Nata culture among Ngada community in Kupang, East Nusa Tenggara, Indonesia: Cross sectional study.

BACKGROUND: Eating "sirih/Betel" (Ngeu Nata) as a culture in Ngada society can become one of the primary sources of tuberculosis transmission due to sharing leaves and betel liquid reservoirs together with other people. If one of the people who share leaves is tuberculosis (TB) patient, it can transmit TB to other people. The purpose of this study was to identify the factors that influence tuberculosis transmission in "Ngeu Nata" culture using the health belief model approach. DESIGN AND METHODS: This study used cross-sectional, involving 110 respondents, selected by consecutive sampling.  The respondents were Bajawa ethnicity, age 36-67, at least consume Betel once a day together with other people in Ngada district, East Nusa Tenggara. RESULTS: The results showed that most respondents had high transmission behavior in betel-eating culture (51.8%). Factors related to TB transmission behavior: medical history of TB (p=0.028), knowledge about TB (p=0.038), the perception of TB severity  (p=0.037); the perception of benefits (p=0.039) and the perception of barrier (p=0.038). The dominant factor was knowledge, (OR 2.36 (95% CI) 1.01-5.51). CONCLUSION: Implication: nurses should include aspects of the "Ngeu Nata" culture in designing TB education for Bajawa ethnicity in order to prevent TB transmission in Ngada district, East Nusa Tenggara.

Peanut and hazelnut traces in cookies and chocolates: relationship between analytical results and declaration of food allergens on product labels.

Accidental exposure to hazelnut or peanut constitutes a real threat to the health of allergic consumers. Correct information regarding food product ingredients is of paramount importance for the consumer, thereby reducing exposure to food allergens. In this study, 569 cookies and chocolates on the European market were purchased. All products were analysed to determine peanut and hazelnut content, allowing a comparison of the analytical results with information provided on the product label. Compared to cookies, chocolates are more likely to contain undeclared allergens, while, in both food categories, hazelnut traces were detected at higher frequencies than peanut. The presence of a precautionary label was found to be related to a higher frequency of positive test results. The majority of chocolates carrying a precautionary label tested positive for hazelnut, whereas peanut traces were not be detected in 75% of the cookies carrying a precautionary label.