Safe water supply challenges for hand hygiene in the prevention of COVID-19 in Southern Nations, Nationalities, and People's Region (SNNPR), Ethiopia

Qualitative and quantitative evaluation of hand hygiene knowledge, attitudes, and practices among healthcare workers in Quetzaltenango, Guatemala in the COVID-19 context

Healthcare workers and patients are at continual risk for healthcare-associated infections due to poor hand hygiene. Programs that support appropriate hand hygiene practices may mitigate this risk, although implementation is challenged by several barriers, including limited availability of hand hygiene products at the point of care, as described by the world health organization (WHO). In this study, we used mixed methodologies, including in-depth interviews and surveys to assess the knowledge, attitudes, practices, and barriers to appropriate hand hygiene practices among healthcare workers from 19 public primary and secondary healthcare facilities in Quetzaltenango, Guatemala. The qualitative data analyzed by thematic axes and quantitative data are described. We found that healthcare workers have a strong understanding of the importance of hand hygiene and how it contributes to patient health. We encountered knowledge gaps about the route of transmission of pathogens and how to prevent spread. Nevertheless, healthcare workers acknowledged the importance of training programs to strengthen hand hygiene practices. Potential barriers to improving hand hygiene practices included a lack of adequate infrastructure and resources for practicing hand hygiene with alcohol hand sanitizer, soap, and water. The results of this evaluation provide useful information for supporting hand hygiene practices in participant healthcare facilities and contributes to efforts to reduce the risks of healthcare-associated infections. Our findings likely apply to local healthcare facilities in other low- and middle-income countries and may be used to design hand hygiene educational materials for healthcare workers.

Food safety knowledge, attitudes, and practices among food handlers in collective catering in central Morocco

Food safety is a significant challenge for countries worldwide due to the growing number of food poisoning outbreaks, particularly in the catering sector, which impacts consumer health and imposes additional economic costs on countries. The role of food handlers in restaurants is crucial for guaranteeing this safety and protecting the health of citizens. This pioneering study in central Morocco aimed to assess food safety knowledge, attitudes, and practices (KAPs) among food handlers and to identify key factors influencing adequate knowledge, positive attitudes, and effective practices. A cross-sectional study was conducted among food handlers in restaurants in Fez prefecture in central Morocco between July 2021 and January 2022 using a questionnaire survey. The results revealed that the 282 food handlers included in this study exhibited moderate levels of knowledge (65.31 %) and practices (62.91 %), and a high level of attitudes (75.61 %) towards food safety. A moderate positive correlation was observed between knowledge and practices (r = 0.291, p < 0.05), as well as between attitudes and practices (r = 0.327, p < 0.05). The most significant positive correlation was between knowledge and attitudes (r = 0.907, p < 0.05). Moreover, professional experience and age significantly influenced the level of knowledge; the nature of job and work experience influenced attitudes; gender, education level, nature of work, and marital status influenced the level of practices; and training impacted them all. Nevertheless, those surveyed have knowledge gaps, particularly about cross-contamination, personal hygiene, time and temperature control, especially the temperature danger zone (between 40 °F and 140 °F), and thawing. Training programmes that emphasize these dimensions of food safety need to be implemented. The findings of this study, carried out for the first time in Fez, will provide a solid basis for further research. They will also assist responsible authorities in better understanding food safety in Morocco by selectively planning food safety training based on KAPs to prevent food poisoning and protect consumer health.

Access to and Use of Hand Hygiene Resources during the COVID-19 Pandemic in Two Districts in Uganda, January-April 2021

To understand access to and use of hand hygiene in healthcare facilities (HCFs) and community locations during the COVID-19 pandemic, we evaluated factors associated with hand hygiene in 60 priority HCFs and community locations in two border districts in Uganda. We assessed water and hand hygiene resource availability and observed hand hygiene practice by staff or patrons. Regression modeling estimated factors associated with the availability or use of hand hygiene. In HCFs, most inpatient (61%), outpatient (71%), and laboratory or staff (90%) rooms contained hand hygiene materials. Only 38% of community locations had hand hygiene materials at all entrances and exits, 35% of congregation areas had hand hygiene materials. Overall, 38% of healthcare staff, 48% of patrons post-latrine use, and 21% of patrons entering or exiting community locations practiced hand hygiene. HCF hand hygiene access was lower in inpatient rooms (odds ratio [OR] = 0.17, 95% CI: 0.06-0.45) and outpatient rooms (OR = 0.23, 95% CI: 0.07-0.70) compared with laboratory/staff rooms. HCF hand hygiene practice was higher for doctors than nurses (OR = 3.58, 95% CI: 1.15-11.14) and with new versus existing patient encounters (OR = 2.27, 95% CI: 1.20-4.27); it was lower before versus after patient contact for both invasive (OR = 0.03, 95% CI: 0.00-0.20) and noninvasive (OR = 0.66, 95% CI: 0.45-0.95) procedures. In community settings, hand hygiene practice after using the latrine was higher than at an entrances/exits (OR = 3.39, 95% CI: 2.08-5.52). Hand hygiene rates were relatively low in healthcare and community settings. Greater emphasis on hand hygiene before patient interactions (at HCFs) and at community entrances/exits for patrons is also needed.

Dual-Functional Solar-to-Steam Generation and SERS Detection Substrate Based on Plasmonic Nanostructure

Solar-to-steam (STS) generation based on plasmonic materials has attracted significant attention as a green method for producing fresh water. Herein, a simple in situ method is introduced to fabricate Au nanoparticles (AuNPs) on cellulose filter papers as dual-functional substrates for STS generation and surface-enhanced Raman spectroscopy (SERS) sensing. The substrates exhibit 90% of broadband solar absorption between 350 and 1800 nm and achieve an evaporation rate of 0.96 kg·m^-2·h^-1 under 1-sun illumination, room temperature of 20 °C, and relative humidity of 40%. The STS generation of the substrate is stable during 30 h continuous operation. Enriched SERS hotspots between AuNPs endow the substrates with the ability to detect chemical contamination in water with ppb limits of detection for rhodamine 6G dye and melamine. To demonstrate dual-functional properties, the contaminated water was analyzed with SERS and purified by STS. The purified water was then analyzed with SERS to confirm its purity. The developed substrate can be an improved and suitable candidate for fresh water production and qualification.

Problematic smartphone and social media use among undergraduate students during the COVID-19 pandemic: In the case of southern Ethiopia universities

BACKGROUND

Smartphone and social media use are supposed to be integral parts of university students' daily lives. More specifically, smartphones and social media are frequently used for communication in daily life during the COVID-19 pandemic. Nonetheless, uninterrupted and persistent use of these technologies may lead to several psychological problems. Even though smartphones and social media were used more frequently during the pandemic, there is no evidence suggesting that the studies were not undertaken in low-income countries, including Ethiopia. Therefore, the current study aimed to assess problematic smartphone use and social media use among undergraduate university students in southern Ethiopia.

METHODS

A cross-sectional study was carried out among 1,232 university students using a simple random sampling technique. The Bergen Social Media Addiction Scale and Smartphone Application-Based Addiction Scale were used to collect data on social media and smartphone use, respectively. The Beck Depression Inventory, Generalized Anxiety Assessment Tool, Rosenberg Self-Esteem Scale, and Pittsburg Sleep Quality Index were standardized tools used to measure other independent variables. To identify factors, simple and multiple linear regression analyses were performed. A p-value of 0.05 was used to determine statistical significance.

RESULTS

The overall response rate was 95%. The mean scores for problematic smartphone and problematic social media use were 17 ± 3.3/36 and 12.7 ± 2.2/30, respectively. A linear regression model revealed that being female, first-year students and poor sleep quality were significantly associated with problematic smartphone use. Factors associated with problematic social media use (PSMU) were depression, substance use, and urban residence.

CONCLUSIONS

This study identified significant problems with smartphone and social media use among university students. Therefore, it is preferable to provide psychological counselling, educate students about safe, beneficial, and healthy internet use, and focus on recognized high-risk groups in order to give them special attention. It is also preferable to seek counselling about substance use. It is preferable to regularly screen and treat individuals with psychological problems in collaboration with stakeholders.

Handwashing Practice of Food Establishment Customers, Microbial Quality of Handwashing Water, and Associated Factors in Ginjo Kebele, Jimma Town, Southwest Ethiopia

Handwashing plays a major role in preventing the spread of infection and, if poorly implemented, leads to different illnesses. However, the quality of water meant for handwashing and handwashing practice and hand hygiene conditions of food establishment customers are overlooked issues, unlike drinking water and hygienic conditions and practice of food handlers. This study aimed to assess the microbial quality of water used for handwashing and hygienic practice and the status of customers of food establishments and associated factors in Ginjo Kebele, Jimma town, Southwest, Ethiopia. A cross-sectional study design was employed in July 2022. Forty water and 40 hand swab samples were taken and analyzed for total coliform and E. coli using the spread plate method. Handwashing facility conditions and the handwashing practices of customers were assessed using a checklist and questionnaire. The data were analyzed by SPSS version 23 software. The median handwashing water total coliform count was 390.0 CFU/ml. The median hand swab samples' total coliform and E. coli load were 21.6 and 4.8 CFU/cm², respectively after handwashing practice. There was an uphill correlation between the handwashing water and hand swab sample total coliform load (r = .34, P = .032). The mean handwashing efficacy for the removal of total coliform was 25.8%. The microbial load was varied with the type of water container used, method of taking water from the container, handwashing practice, and hand drying. The microbial quality of handwashing water and hand swab samples didn't comply with the acceptable limit. Thus, governmental bodies should work to improve the handwashing practice of communities. Food establishment owners should treat water for handwashing, clean the water containers, handle the water properly, and avail soap and poster demonstrators to the handwashing facilities. The customers should also comply with proper hand washing practices and reduce hand contamination.

Effective Handwashing Practice in Dilla University Referral Hospital; Duration of Hand Rubbing and the Amount of Water as Key Enablers

Background

Ineffective hand hygiene in healthcare settings is a global challenge that is associated with a high rate of nosocomial infections. The study aimed to measure the effectiveness of handwashing at Dilla University referral hospital.

Method

This study consisted of 2 parts; the survey work and laboratory analysis. A total of 63 participants were selected to take surveys using an interviewer-administered questionnaire to collect the data regarding the socio-demographic and hand hygiene-related practices. A laboratory tests (swab test) was used to assess handwashing effectiveness from 63 participants by taking 126 swab test (63 before and after hand washing sessions). A swab test was collected from the palms of each participant before and after hand washing using a sterile technique. The cultures were then incubated aerobically overnight at 37°C, and examined for microbial growth. The bacterial load was reported as the number of colony-forming units (CFU).

Result

The proportion of effective hand washing in Dilla University Referral Hospital was 82.5%. The mean colony-forming unit before and after handwashing were 55 and 2 CFU/ml, respectively with an average reduction of 94.6% in terms of CFU/ml. The mean amount of water used for effective handwashing was 336.03 (±219.46) ml. There was a significant mean difference in the amount of water used and duration of hand rubbing between effective and non-effective handwashing among the participants (P < 0.01). The bacterial load before and after handwashing indicated that there was a significant (53.3 mean CFU) reduction in bacterial load after handwashing practice which indicated that the handwashing intervention in the Referral hospital was effective (P < 0.01).

Conclusion

The proportion of effective Hand washing in Dilla University referral Hospital was 82.5% with a 94.6% reduction in terms of (CFU/ml). The amount of water use and the duration of hand rubbing showed a significant difference in the reduction of the microbial load.