During the past 25 years, Central Highland Institute of hygiene and epidemiology has overcome many difficulties and obtained some achievements. In the preventive medicine in the areas. With its great efforts the institute has developed the technical specialties, scientific researches and projects in the preventive medicine. However, the outbreaks in the Central highland still happened: especially digestive disease, malaria, haemorrhagic dengue fever and plague.
Hygiene ; Epidemiology

Subjects: Housewifes in the households method: description and analysis. The Results: The general perception for the food safety and hygiene was low: The influence factors included age and education level. The television is a major means of the information supply. Newspaper and oral communication were important 2 means. There are some the incorrect practices such as sharing the chopping-board for uncooked meat and cooked meat, not soak the fruits or incorrect soak
Hygiene ; Food

The project "mobilization of the participation community to the expanded enviromental sanitary program" in Huong Tra district, Thua Thien - Hue province achieved some results: number of proper sanitary toilets including the upgraded and new built toilets in community increased from 14.8% to 50,2%. The investment on drinking water resource was improved. The project initially made an active change in the knowledge of the people, contributing to form the steering board at all levels and the networks of collaborators at the villages, which not only facilitated for the activities of enviromental sanitation but also for disease prevention at the communes
Hygiene ; Metabolism

585 households of 3 villages of the Phu Thuan B Hong Ngu and Dong That communes participated to 2 interviews as an available questionnaire before and after intervention. The results have shown that there was a positive change of the perception and attitude of people with the proper perception on the fresh water, hygienic toilet after intervention was statistical significantly increased compared with this before intervention. However, the change of some hygienic behavior has been limited. This change was a statistical insignificant. The implementation of moving the contaminated resources far from the water sources such as: improvement of the toilet in the ponds, movement of the cattle caves was not carried out after intervention.
Hygiene ; Education

The purposes of this study were to (a) analyze school foodservice employees' knowledge and performance degree of HACCP system and (b) provide the basic data for planning the strategies which can be performed for systematic HACCP system in school foodservice. For these purposes, the subjects included 91 dieticians (a response rate 98.9%) and 270 foodservice employees (a response rate 98.2%) at school in Jeju city and they were surveyed from October 21 to November 4, 2006. The data were analyzed by descriptive analysis, reliability analysis, t-test, ANOVA (Duncan multiple range test) and Pearson's correlation coefficients using the SPSS Win Program (version 12.0). In terms of the number of training practice, the result of sanitary training indicated that the dieticians who trained the employees more than once per a week (48.6%) or everyday (36.3%) were 84.7%. And the dieticians who were higher age, full-time job, and working at middle school implemented significantly more training the employees. In the training methods, 40.7% of dieticians used the oral presentation and 37.4 % utilized the printed matters. Also, most of employees (98.1%) have experienced for the training, 39.6% of them did not have regular training experience and 40.7% of them responded that they were understanding the HACCP system well. The result of employees' knowledge level of HACCP system reported that the items of the personal hygiene scored the highest (92.3 points) whereas the items of CCP3 scored the lowest (58.3 points) as the average being 84.2 points (out of 100 scale). In terms of the performance degree of HACCP system, the average was 4.40 (out of 5 scale), the items of the personal hygiene scored the highest as 4.51 whereas the items of CCP2 scored the lowest as 4.31 points. The dieticians' perception degree of employees' performance degree in HACCP system showed that the average was 4.13 (out of 5 scale), so it was significantly lower than actual performance degree as average 4.40 (out of 5 scale). Additionally the employees' knowledge level was positively correlated to performance degree and employees' knowledge level of CCP3, CCP4, and the personal hygiene significantly influenced to the HACCP performance degree. Finally, the dieticians have to recognize correctly the employees' performance degree and on the basis of it must plan the sanitary training which has a proper contents and methods to enhance the employees' knowledge level and achieve more systematic HACCP system in school foodservice.
Humans ; Hygiene

No abstract available.
Hand Hygiene*

Background and Objective: A normal variant of the oral cavity in humans, especially when aging, indicates how the body adapts to the environment, a lifestyle, and irritation. This study aimed to examine the distribution of normal variants among elderly patients who visited Airlangga University Dental Hospital. Method: This was a descriptive observational design study. Examination of oral soft tissue was performed on elderly dental patients who came to the hospital from January to December 2019. Results: Sixty-eight (68) elderly patients, 60 years of age and over, 35 males and 33 females. The study identified 138 normal oral variations of soft tissues and oral structures. The three highest distributions obtained were coated tongue, lingual varicosities, and fissured tongue. Conclusion The normal variants of oral mucosa and oral structure in the elderly resulted from how the body adapted to the environment and the awareness of the systemic disease that might occur.
Oral Hygiene

Introduction: Soil-transmitted helminthiasis (STH) remains to be highly prevalent in the Philippines, despite the implementation of school-based bi-annual mass drug administration and other preventive measures under the Garantisadong Pambata Program by the Department of Health (DOH). Methods: This analytical cross-sectional study determined the association between the level of knowledge and the actual practices of family care givers in the prevention of STH among school-age children belonging to low-income families in an urban barangay. Results: Among 193 respondents, 97.93% had good level of knowledge of STH prevention and control, 83.42% had good hand hygiene practices, but only 39.90% adhered to the recommended bi-annual anti-helminthic prophylaxis for their school-aged children. A positive association was noted between level of knowledge and actual hand hygiene practices, but this was not statistically significant (i.e., prevalence odds ratio = 5.3, p = 0.129). Among those who did not comply with the bi-annual anti-helminthic administration, there was a prevalence odds ratio (POR) of 0.66 that the family care giver was knowledgeable on STH prevention and control, and this negative association was not statistically significant (i.e., p = 0.529). Conclusion Level of knowledge on STH prevention was positively associated with hand hygiene practices but was negatively associated with compliance with the bi-annual deworming prophylaxis. But these associations were not statistically significant.
Hand Hygiene

Asthma ; Humans ; Hygiene ; Hygiene Hypothesis ; Hypersensitivity

The purpose of this study was to identity the probability of cross-contamination from the environment. For this, we examined foodservices at 20 universities/colleges for microbiological analysis of their working facilities and environment as well as their preventive equipment against cross-contamination. Seventy percent of the 20 foodservices were found to maintain one unified working area, which suggests high probability of contamination of food/utensils/equipment in the cooking area by pre-preparation or dish washing. According to the microbiological analysis, the hygiene acceptance ratio of working facilities in the clean zone was 70%, which was higher than the average 45% hygiene acceptance ratio of working facilities in the contamination operating zone. There was a significant difference in the total plate count (P<0.001) and coliform count (P <0.01), which demonstrates that work tables in the clean zone were in a good state compared to those in the contamination operating zone. In the contamination operating zone, refrigerator shelves had a high probability of cross-contamination. Regarding the floor surface and airborne microbes, cooking areas which should be maintained as clean zones had higher cross-contamination probability than those in the contamination operating zone. So corrective actions such as cleaning and sanitizing, keeping dry floors, lowered temperature and humidity, shoe disinfecting facilities, and checking concentrations, are necessary to manage floor surfaces and airborne microbes in the cooking area.
Cooking ; Humidity ; Hygiene ; Shoes