scholarly journals Knowledge and Practice of Personal Hygiene among Rural Women in Northern Bangladesh

2021 ◽  
pp. 48-59
Author(s):  
Md. Farid Uddin ◽  
Simon Heck ◽  
Debashish Chanda ◽  
Ebna Habib Md Shofiur Rahaman ◽  
Md. Monower Hossain ◽  
...  
Keyword(s):  
Rural Women ◽  
Hand Washing ◽  
Food Preparation ◽  
Hygiene Practice ◽  
Domestic Waste ◽  
Regional Variations ◽  
Sanitation And Hygiene ◽  
Knowledge And Practice ◽  
Sanitation Systems ◽  
Wash Hand

Background: Sanitation and hygiene have huge impact on human health particularly on death and morbidity of children which are influenced by mother knowledge and practice on the issues. Aim: The study aimed to assess the present situation of knowledge and practices of basic health hygiene and sanitation of the rural farm families in Northern Bangladesh with a view to find the ground for development initiative towards a better health and sanitation systems. The study also aimed to identify the regional variations in health and sanitation systems in Northern Bangladesh with a view to offer policy support and development. Methodology: The study was conducted in six sub-districts of three poverty-prone districts – Gaibandha, Rangpur and Kurigram. The multi-stage cluster sampling process yielded a sample size of 386 household (HH) covering 24 different villages. Data was collected by trained assistants following a face-to-face interview using structured interview schedule. Descriptive statistics were used to organize the table with results. Chi-square test was used to assess the regional variations in knowledge and practice of hygiene and sanitation. Results: About 70% families use unsafe latrines where a significant portion of them are open pit types (33%) having no latrines floor (32%) and wall (75%). More than half of the child-bearing mothers have poor knowledge therefore they directly through the feces outside and did not wash hand properly after cleaning the defecated children and toilets/potty. Many of them do not know that they should wash hand before breast feeding (50%), prior to food preparation (77%), after cleaning of animals (79%) and after any activity (97%). Women of Gaibanda district was the better user of flash toilet and good habit of washing hand after toilet use. Better disposal of domestic waste was observed among the women of Kurigram District. In all respect women of Rangpur was mediocre in hygiene practice. Except disposal of children feces and hand washing before eating significant regional variations were found in type of toilet used, disposal of domestic waste, hand washing before food preparation, hand washing before feeding their child, after toilet use, after cleaning toilet of child and after cleaning the animal. Conclusion: More awareness program and subsidy policy should be taken for improving sanitation and hygiene with keeping in mind the regional variations in hygiene practice. 

scholarly journals Water, Sanitation, and Hygiene Service Availability at Rural Health Care Facilities in Southwestern Uganda

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Edgar Mugema Mulogo ◽  
Micheal Matte ◽  
Andrew Wesuta ◽  
Fred Bagenda ◽  
Richard Apecu ◽  
...  
Keyword(s):  
Health Care ◽  
Health Centre ◽  
High Volume ◽  
Health Care Facilities ◽  
Hand Washing ◽  
Service Availability ◽  
Sanitation And Hygiene ◽  
Care Facilities ◽  
Improved Sanitation ◽  
Southwestern Uganda

There is a paucity of information on the state of water, sanitation, and hygiene (WASH) at health care facilities in Uganda. A survey on WASH service availability was conducted at 50 health care facilities across 4 districts of rural southwestern Uganda between September and November 2015. The main water points at the majority (94%) of the health care facilities were improved sources, while improved toilets were available at 96% of the health care facilities visited. Hospitals had the poorest toilet to patient ratio (1 : 63). Only 38% of the health care facilities had hand washing facilities at the toilets. The lack of hand washing facilities was most prominent at the level IV health centre toilets (71%). Hand washing facilities were available at other points within most (76%) of the health care facilities. However, both water and soap were present at only 24% of these health care facilities. The poor toilet to patient/caregiver ratios particularly in the high volume health care facilities calls for the provision of cheaper options for improved sanitation in these settings. Priority should also be given to the sustainable provision of hygiene amenities such as soap for hand washing particularly the high patient volume health care facilities, in this case the level IV health centres and hospitals.

scholarly journals Hand washing knowledge and practice among school going children in Duwakot, Bhaktapur: A cross sectional study

2018 ◽  
Vol 6 (3) ◽  
pp. 110-115
Author(s):  
Pratibha Manandhar ◽  
Ram Krishna Chandyo
Keyword(s):  
Private School ◽  
Sampling Technique ◽  
Cross Sectional Study ◽  
Acute Respiratory Tract Infection ◽  
Hand Washing ◽  
Sectional Study ◽  
Cross Sectional ◽  
Knowledge And Practice ◽  
The Government ◽  
At Home

Background: Diarrhea and acute respiratory tract infection are the commonest cause of morbidity and mortality in Nepal. Proper hand washing techniques help to reduce the incidence of diarrhea and acute respiratory infection in children.Objective: Objective of this study was to identify hand washing knowledge and practice among school children of Duwakot, Bhaktapur.Methodology: This was a cross-sectional study conducted among 340 students of grade V, VI and VII from both the government and private schools of Duwakot, Bhaktapur. Convenient sampling technique was applied in government schools (due to less number of students) whereas students were randomly selected from private school (due to large number).Result: All the students had knowledge about the hand washing technique before meal and after defecation. Almost all (99.4%) students reported that they wash hand before meal and 92.4% students reported that they practiced hand washing after defecation. But, only 8.5% students at school and 47% students at home regularly washed hand with soap and water. However 91.6% students at school and 81% students at home washed hand only by water due to unavailability of soap.Conclusion: Although students had hand washing knowledge; proper hand washing practices was lagging behind.

scholarly journals Quantitation of Risk Reduction of E. coli Transmission after Using Antimicrobial Hand Soap

Pathogens ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 778
Author(s):  
Umesh Adhikari ◽  
Elaheh Esfahanian ◽  
Jade Mitchell ◽  
Duane Charbonneau ◽  
Xiangyu Song ◽  
...  
Keyword(s):  
Hand Washing ◽  
Food Preparation ◽  
Quantitative Microbial Risk Assessment ◽  
Risk Of Infection ◽  
Indirect Contact ◽  
Microbial Risk Assessment ◽  
E Coli ◽  
Indirect Transmission ◽  
Escherichia Coli Infection ◽  
Handwashing With Soap

Handwashing with soap is an effective and economical means to reduce the likelihood of Escherichia coli infection from indirect contact with contaminated surfaces during food preparation. The purpose of this study was to conduct a quantitative microbial risk assessment (QMRA) to evaluate the risk of infection from indirect contact with fomites contaminated with E. coli after hand washing with antimicrobial hand soaps. A Monte Carlo simulation was done with a total of 10,000 simulations to compare the effectiveness of two antimicrobial and one control (non-antimicrobial) bar soaps in reducing the exposure and infection risk compared to no hand washing. The numbers of E. coli on several fomites commonly found in household kitchens, as well as the transfer rates between fomites and onto fingertips, were collected from the literature and experimental data. The sponsor company provided the E. coli survival on hands after washing with antimicrobial and control soaps. A number of scenarios were evaluated at two different exposure doses (high and low). Exposure scenarios included transfer of E. coli between meat-to-cutting board surface-to-hands, meat-to-knife surface-to-hands, and from a countertop surface-to-hands, kitchen sponge-to-hands, hand towel-to-hands, and dishcloth-to-hands. Results showed that the risks of illness after washing with the control soap was reduced approximately 5-fold compared to no handwashing. Washing with antimicrobial soap reduced the risk of E. coli infection by an average of about 40-fold compared with no handwashing. The antimicrobial soaps ranged from 3 to 32 times more effective than the non-antimicrobial soap, depending on the specific exposure scenario. Importance: The Centers for Disease Control and Prevention indicate the yearly incidence rate of Shiga Toxin producing E. coli infections is about 1.7/100,000, with about 10% of cases leading to life-threatening hemolytic uremic syndrome and 3–5% leading to death. Our findings confirm handwashing with soap reduces the risks associated with indirect transmission of E. coli infection from contact with fomites during food preparation. Further, in these exposure scenarios, antimicrobial soaps were more effective overall than the non-antimicrobial soap in reducing exposure to E. coli and risk of infection.

Food Worker Hand Washing Practices: An Observation Study

2006 ◽  
Vol 69 (10) ◽  
pp. 2417-2423 ◽  
Author(s):  
LAURA R. GREEN ◽  
CAROL A. SELMAN ◽  
VINCENT RADKE ◽  
DANNY RIPLEY ◽  
JAMES C. MACK ◽  
...  
Keyword(s):  
The Body ◽  
Hand Washing ◽  
Food Preparation ◽  
Clear Understanding ◽  
Specific Work ◽  
Observation Study ◽  
Work Activity ◽  
Running Water ◽  
Work Activities ◽  
Food Workers

Improvement of food worker hand washing practices is critical to the reduction of foodborne illness and is dependent upon a clear understanding of current hand washing practices. To that end, this study collected detailed observational data on food worker hand washing practices. Food workers (n = 321) were observed preparing food, and data were recorded on specific work activities for which hand washing is recommended (e.g., food preparation, handling dirty equipment). Data were also recorded on hand washing behaviors that occurred in conjunction with these work activities. Results indicated that workers engaged in approximately 8.6 work activities per hour for which hand washing is recommended. However, workers made hand washing attempts (i.e., removed gloves, if worn, and placed hands in running water) in only 32% of these activities and washed their hands appropriately (i.e., removed gloves, if worn, placed hands in running water, used soap, and dried hands) in only 27% of these work activities. Attempted and appropriate hand washing rates varied by work activity—they were significantly higher in conjunction with food preparation than other work activities (46 versus ≤37% for attempted hand washing; 41 versus ≤30% for appropriate hand washing) and were significantly lower in conjunction with touching the body than other work activities (13 versus ≥27% for attempted hand washing; 10 versus ≥23% for appropriate hand washing). Attempted and appropriate hand washing rates were significantly lower when gloves were worn (18 and 16%) than when gloves were not worn (37 and 30%). These findings suggest that the hand washing practices of food workers need to be improved, glove use may reduce hand washing, and restaurants should consider reorganizing their food preparation activities to reduce the frequency with which hand washing is needed.

scholarly journals Assessment of the Level of Knowledge and Practices on Hand Hygiene among School going Children at Selected Districts, Tamil Nadu, India

2021 ◽  
pp. 13-20
Author(s):  
K. Keerthana ◽  
S. Subbulakshmi ◽  
A. Ameer Suhail ◽  
Sharon Varghese ◽  
S. Sesan Raj ◽  
...  
Keyword(s):  
Standard Deviation ◽  
Hand Hygiene ◽  
School Children ◽  
Hand Washing ◽  
Adequate Knowledge ◽  
Inadequate Knowledge ◽  
Study Results ◽  
Level Of Knowledge ◽  
The Mean ◽  
Knowledge And Practice

Background: The practice of hand washing is a simple effective way to prevent infection cleaning of the hands can prevent the spread of germs and micro organisms. Hand hygiene is recognized as a leading measure to prevent cross –transmission of microorganism. Infection due to microbes is a evolving problem in worldwide and horizontal transmission of bacterial organisms to cause a high mortality rate increased. Hand washing with soap and water can prevent a significant proportion of childhood diarrhoea and respiratory infections, the two main global causes of child mortality.  Objectives: The objectives were to assess the existing level of knowledge and practice of school going children on hand washing, to find out the correlation between level of knowledge and practice on hand washing among school going children and to find out the association between level of knowledge and practices of school going children on hand washing with their selected demographic variables. Methods: A quantitative evaluative approach with descriptive research design was adopted. 50 school going children were selected by the purposive sampling technique. Results:  The collected data was tabulated and analyzed. Descriptive and inferential statistics were used. In the level of knowledge majority of the school going children (52%) had inadequate knowledge, 28% of them were had moderately adequate knowledge and only 20% of them had adequate knowledge. The mean knowledge score on hand washing was 10.4 and the standard deviation was 4.31. The mean practice score on hand washing was 21.52 and the standard deviation was 7.4. Conclusion: The study results shows that most of the school children were having inadequate knowledge and less desirable practices of hand washing. A structured teaching program on hand washing is very important for incorporating the knowledge among school children.

scholarly journals LESSONS IN HAND WASHING: INFLUENCE OF OCCUPATION, HABIT AND SANITATION ON THE TYPE AND BURDEN OF HAND MICROFLORA

2021 ◽  
Vol 9 (6) ◽  
pp. 225-241
Author(s):  
Egwari Louis Osayenum ◽  
Akinnola Olayemi Oluseun ◽  
Effiok William Warrie ◽  
Kilani Adetunji Musbau ◽  
Uzowuihe Xavier Chukwuma ◽  
...  
Keyword(s):  
Hand Hygiene ◽  
Disease Transmission ◽  
Health Workers ◽  
Bacterial Species ◽  
Bacterial Load ◽  
Healthcare Setting ◽  
Hand Washing ◽  
Hygiene Practice ◽  
Tissue Paper ◽  
Before And After

The hand is an important vehicle in disease transmission both in the healthcare setting and in communities. This study accessed the level of compliance to hand hygiene requirements among different professionals within and outside the hospital setting.in addition to the role of good hand hygiene practice in reducing the microbial population of hands. Structured questionnaire to access compliance by the various study group was analyzed statistically. Swabs of hands and contact surfaces were collected before and after different treatment application ranging from washing with soap, use of or a combination of treatment and assessed . Knowledge of the importance of hand hygiene did not translate to better hand hygiene practice among health workers compared to groups outside the health profession. There was a higher preference for water for anal cleansing after defecation as opposed to the use of tissue paper by male than female (p<0.05). The bacterial load in unwashed hands ranged from 106 CFU/ml for Proteus and Streptococcus species to 1010 CFU/ml for and Staphylococcus species. Hand washing without application of resulted in 1-2 log10 CFU reduction depending on bacterial species (p>0.05). Application of to unwashed hands resulted in 2-7 log10 CFU reduction for most bacterial species (p<0.05). Hands were re-colonized with same flora within one week of decolonizing. The multiple factors associated with re-colonization of decolonized hands pose the question as to how frequent should hands be washed?

scholarly journals Knowledge and practice of environmental sanitation and personal hygiene by traders. A case study of Tamale Central Market

2021 ◽  
Vol 62 (1) ◽  
pp. 71-82
Author(s):  
E. Arthur ◽  
A. Z. Imoro
Keyword(s):  
Potable Water ◽  
Personal Hygiene ◽  
Public Places ◽  
Environmental Sanitation ◽  
Sanitation And Hygiene ◽  
Toilet Facility ◽  
Hygiene Promotion ◽  
Knowledge And Practice ◽  
Questionnaire Surveys

Tamale is one of the rapidly growing cities in Ghana which is faced with numerous sanitation and hygiene problems. Markets generate large volumes of wastes due to their functions. Poor waste management in markets poses a threat to public health. This study sought to assess traders’ knowledge and practice of environmental sanitation and personal hygiene. It also sought to identify the environmental sanitation challenges in the market. Questionnaire surveys, interviews, and personal observations were employed for data collection. The traders demonstrated fair knowledge on environmental sanitation but most did not practice recommended sanitation practices. Moreover, both males (50.1%) and females (49.9%) demonstrated good knowledge of personal hygiene and practiced it. The study identified poor drainage systems, lack of potable water, inadequate waste bins, littering, pilling of wastes, poor wastewater handling as major environmental challenges in the market. The findings of this study underline the need for bolstering up environmental education and hygiene promotion activities in public places like markets. It is also recommended that the toilet facility within the market get replace or renovated. The need for sanitation equipment and tools like waste bins should be met by the Metropolitan Assembly, as well as supports from NGOs and other bodies.

scholarly journals Fecal sludge as a fuel: characterization, cofire limits, and evaluation of quality improvement measures

2018 ◽  
Vol 78 (12) ◽  
pp. 2437-2448 ◽  
Author(s):  
Lauren M. Hafford ◽  
Barbara J. Ward ◽  
Alan W. Weimer ◽  
Karl Linden
Keyword(s):  
Low Income ◽  
Fuel Quality ◽  
Heating Value ◽  
Quantitative Studies ◽  
Sanitation And Hygiene ◽  
Fecal Sludge ◽  
Improvement Measures ◽  
Fuel Characterization ◽  
Sanitation Systems ◽  
Fuel Source

Abstract In many low-income cities, a high proportion of fecal sludge, the excreta and blackwater collected from onsite sanitation systems such as pit latrines, is not safely managed. This constitutes a major danger to environmental and human health. The water, sanitation, and hygiene sector has recognized that valorization of treated fecal sludge could offset the upfront cost of treatment by using it as a fuel source. The few quantitative studies on fecal sludge fuel published to date have focused on heating value, moisture, ash fraction, and heavy metals. However, other factors impacting fuel utility, specifically ash speciation, have not been adequately quantified for fecal sludge. This study contributes to closing that gap and shows the value of more detailed quantification. It first characterizes fecal sludge samples from Colorado and Uganda, confirms that the fuel is better if cofired with other biomass, and outlines a framework for determining safe cofire ratios. Second, the study evaluates two methods for improving fecal sludge as a fuel: carbonization and ash leaching. Carbonization of fecal sludge did not improve fuel quality, but leaching showed promise in ash reduction.

A Video Study of Australian Domestic Food-Handling Practices

1999 ◽  
Vol 62 (11) ◽  
pp. 1285-1296 ◽  
Author(s):  
L. STEPHEN JAY ◽  
DERIO COMAR ◽  
LACHLAN D. GOVENLOCK
Keyword(s):  
Hand Washing ◽  
Food Preparation ◽  
Video Observation ◽  
Food Handling ◽  
Video Study ◽  
The Public ◽  
Hygiene Practices ◽  
The Face ◽  
Handling Practices ◽  
Food Handling Practices

Poor food-handling and hygiene practices in domestic kitchens are thought to be the cause of a significant amount of foodborne illness. Food-handling practices were studied by video observation in 40 home kitchens in Melbourne, Australia. Participant households included those of single people, couples, and families from a range of socioeconomic backgrounds. The kitchens were continuously video monitored for 1 or 2 weeks during 1997 and 1998. Infrequent hand washing; poor hand-washing technique; lack of hand washing prior to food preparation; inadequate cleaning of kitchen surfaces; involvement of pets in the kitchen; touching of the face, mouth, nose, and/or hair during food preparation; and lack of separate hand and dish towels were the most common unhygienic practices observed. Prior to video surveillance, participant households answered a food-safety questionnaire that related to preparation and handling of food. These answers were contrasted with the actual practices observed in each household. There was a significant variance between stated (answers provided in response to the questionnaire) and observed (via video monitoring) food-handling and hygiene practices. The results of this study raise concerns about consumer food-handling and hygiene practices in Australian domestic kitchens. A continuous and increased effort in the education of the public in the area of hygienic food preparation is indicated.

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