Vol. 07, Issue 1 & 2, January-July 2020

Household-Level Economic Penalties Resulted From Cci Events Among the Coastal Fishers of Bangladesh

Wed, 08 Jan 2020 00:00:00 GMT

Household-Level Economic Penalties Resulted From Cci Events Among the Coastal Fishers of Bangladesh Islam, MD. Shahidul; Islam, MD. Jahirul; Haque, MD. Mansurul; Nahar, Foyzoon Climate change-induced (CCI) calamities have immense negative impacts on coastal fishers’ livelihoods by damaging their household and fishery-related assets, which triggers cyclic poverty among them. This study aimed to identify household-level economic penalties due to CCI calamities among the coastal fishers of Bangladesh. A cross-sectional study was conducted among 338 coastal fishers living in 11 coastal districts using a random sampling technique. Males outnumbered females [84.6% vs. 15.4%], with nearly all (99.1%) living below the poverty line. On average, coastal fishers had to struggle against at least three (3.12 ± 1.28) CCI catastrophes with considerable losses per incidence [domestic asset loss: 38318 ± 33071; loss in fisheries: 19236 ± 20486] within the past five years. CCI incidences such as severity of disaster, longevity of disaster, winter-cold shock, and water flow were significantly associated with domestic asset loss [95% C.I., p<0.05]. Similarly, severity of disaster, winter-cold shock, water flow, and sea waves during storms were also significantly associated with the impoverished status of coastal fishers in Bangladesh. Climate-resilient coastal management and livelihood improvement policies implemented by the relevant authorities could reduce impending economic penalties for coastal fishing communities.

Knowledge on Tuberculosis Among the Students of a Selected Private University in Bangladesh

Wed, 08 Jan 2020 00:00:00 GMT

Knowledge on Tuberculosis Among the Students of a Selected Private University in Bangladesh Dirie, Ahmed Mohamed Tuberculosis is one of the top 10 causes of death worldwide, and one of the major public health problems in Bangladesh. The purpose of the study was to assess the knowledge on TB among the students of Daffodil International University. This cross-sectional study was conducted at Daffodil International University from April to August 2020. And data were collected using structured questionnaire. Among 145 students, more than eight-tenths (81.4%) of them were in the age group 20-29 years old, and the mean (±SD) age of the respondents was 26 (±4.3) years. Male and female were 74.5% and 25.5% respectively. Most of the students (73.1%) knew that bacterium is the cause of TB. About seven- tenths (71.7%) knew that TB is transmitted via droplet. 48.2% believed covering mouth and nose when coughing or sneezing “droplet control” can prevent getting TB or transmitting it, regarding BCG vaccine against TB in children majority of respondents (39%) were aware about it. 80.0% of the students believed that TB is curable disease. The study revealed that majority of respondents had good level of knowledge regarding the tuberculosis disease. The level of knowledge is associated by the educational level of respondents.

Knowledge of Nosocomial Infection Prevention Among the Nurses in Surgical Ward at a Public Hospital in Dhaka, Bangladesh

Wed, 08 Jan 2020 00:00:00 GMT

Knowledge of Nosocomial Infection Prevention Among the Nurses in Surgical Ward at a Public Hospital in Dhaka, Bangladesh Begum, Monoara; Uddin, Mohammad Zahir This study aimed to identify nurses' level of knowledge regarding Nosocomial Infection prevention. This cross-sectional study was conducted at Dhaka Medical College Hospital (DMCH). A total of 150 nurses working at DMCH were recruited following the exclusion & inclusion criteria using a convenience sampling method. The data were collected through structured questionnaires and analyzed using the SPSS. The study findings showed that the mean age of the participants was 38.5 years, and 86.7% of the nurses were female. About 63.3% had a diploma in nursing, and 36.70% had 5 years of job experience. More than two-fifths (45.3%) received the information regarding the prevention of nosocomial infection, whereas 96.7% wanted to attend the educational program on the prevention of nosocomial infection. Most of the respondents (84.0%) mentioned that environment is the major source of nosocomial infection. This study revealed the nurse’s level of knowledge regarding nosocomial infection is not up to the standard level/satisfactory, to expand the nurse’s knowledge regarding prevention of nosocomial infection, the in-service training, organizing short courses, conducting seminars and symposiums, and other suitable programs to be initiated for expanding to date knowledge.

A Review on Bacterial Attack in the Meat Before and After Cooking

Sat, 08 Feb 2020 00:00:00 GMT

A Review on Bacterial Attack in the Meat Before and After Cooking Aovi, Farjana Islam; Akash, Shopnil; Shreya, Fabiha Lamisa The study aimed to review the bacterial attack in the meat before and after cooking. To complete this review, 78 articles have been collected from google scholar, PubMed, and other online websites, and the data has been analyzed using Microsoft excel 2019. This study determined the presence of bacteria in meat both before and after being cooked. Reviewing around 78 articles confirmed bacteria could live in crude and cooking meat. Raw meat may commonly contain Salmonella, E. coli, and S. enteric bacteria. The 10.0% E. Coli in raw beef and 19.70% have S. enterica, the other 26.20% contain Salmonella, and some bacteria are sensitive to water phase salt. Normal salt decreases the quantity of certain lactic corrosive microorganisms in the gut of mice and people. Based on the review, Staphylococcus aureus is sensitive to 10.0% water phase salt, and Yersinia enterocolitis-ca is susceptible to 7.0% water phase salt. In summary, Salmonella and other group bacteria can spread with cook meat and may produce multidrug resistance such as antibiotic resistance. Since it is a public health threat globally. So, to reduce the microbial attack, raw meat should be properly stored, processed, and public awareness should be increased.