Environmental Health
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Item HYGIENE FACTORS INFLUENCING OPPORTUNISTIC INFECTIONS AMONG PEOPLE LIVING WITH HUMAN IMMUNODEFICIENCY VIRUS AND ACQUIRED IMMUNE DEFICIENCY SYNDROME IN ABUJA, NIGERIA(2011-09) ARCHIBONG, O.E.Acquired Immune Deficiency Syndrome (AIDS) is one of the most devastating global health pandemics. The immune suppression of infected persons predisposes them to opportunistic infections resulting in high morbidity and mortality. Factors influencing HIV/AIDS in Nigeria are known; however, the influences of physical environmental factors on People Living with HIV and AIDS (PLWHAs) in Nigeria have not been fully explored. This study was therefore designed to investigate the association between these factors and the occurrence of Opportunistic Infections (OIs) among PLWHAs in Abuja. A case control study was conducted. PLWHAs in Abuja Municipal Area Council (AMAC) were randomly selected from the six area councils in FCT. Two health facilities were randomly selected by balloting from the nine that provides special services to PLWHAs in AMAC. Systematic random sampling was used to recruit 66 cases and 68 controls from the facilities. Cases were defined as HIV positive clients with OIs while controls were defined as confirmed HIV positive clients not manifesting OIs. Opportunistic Infections considered were Tuberculosis (TB), persistent diarrhea, oral thrush and herpes. The controls were matched by sex, age and residential area. Respondents’ demographic characteristics, level of knowledge and hygiene practices were assessed using a validated questionnaire. The level of knowledge of Environmental Influence on Health (EIH) was determined using 40 point scale. Observational checklist was used to assess the prevailing environmental conditions in households. Bacteriological examination of drinking water sources of 25.0% of cases and controls was conducted using standard methods as described by the American Public Health Association. Descriptive statistics, Chi-square and t-test were used for data analysis. Respondents’ mean age was 35.9 ± 6.7years for cases and 34.4 ± 7.0years for controls. About 48.6% and 51.4% of cases and controls respectively were females. The OIs manifested by cases were TB (56.6%), oral thrush (77.4%), persistent diarrhea (69.8%) and herpes (11.3%). The mean knowledge scores on EIH of cases and controls were 31.7 ± 8.9 and 29.0± 13.1 with no significant different. Majority of the cases (75.8%) and control (70.6%) washed their hands with soap after toilet use. Also 66.7% of cases and controls (68.7%) used water closets for excreta disposal. About twenty four percent of cases as against nine percent of controls obtained drinking water from contaminated sources (OR: 3.25; 95%CI: 1.09 – 10.14). Bacteriological analysis of client drinking water sources indicated that 76.0% of samples for cases and 64.3% for controls contained total coliform, while E.coli was detected in 21.4%, and 15.4% of samples for cases and controls respectively. The occurrence of water borne opportunistic infections among the cases may be attributable to contaminated drinking water sources. Provision of water especially potable water supply and continuing health education on hygiene practices are highly advocated.Item FOOD SAFETY AND HYGIENE CONDITIONS IN SELECTED PUBLIC SECONDARY SCHOOLS WITH BOARDING FACILITIES IN IBADAN, NIGERIA(2013-01) IMAM, M. I.Cases of food contamination and poisoning in boarding schools have been reported in Nigeria. Although researches have been carried out on food safety in Nigerian schools, not many studies were conducted in boarding schools despite the health implications of consuming unsafe food. This study was designed to assess the food safety and hygiene conditions in selected Public Secondary Schools with Boarding Facilities(PSSBF) in Ibadan, Nigeria. Stratified random sampling technique was used to select five out of ten PSSBF in Ibadan. A semi-structured interviewer administered questionnaire was used to elicit information on Knowledge, Attitude and Practice (KAP) of food safety and hygiene among 59 food handlers. A 40, 24 and 30 point scales was used to assess the food handlers KAP respectively. Food hazards and sanitary conditions were assessed by direct observation using a 30-item checklist. Forty-two food samples were collected immediately after cooking from kitchens and dining halls of schools. Food holding temperature was measured by inserting thermocouple in the mid region of the food samples. Borehole, well and Tap water samples used for dish-washing, cooking and drinking were collected from the schools. Food and water samples were assessed for bacteria using pour plate and multiple tube method and results expressed in cfu/g and cfu/ml respectively. Values obtained from analysis of food and water samples were compared with United States Food and Drug Administration (USFDA) and Standard Organization of Nigeria (SON) respectively. Descriptive statistics, Chi-square test, t-test and ANOVA were used for data analysis at p=0.05 Mean age of food handlers was 34.5±10.1 years. Mean Knowledge Attitude and Practice scores on food safety was 26.9±4.9, 13.4±3.2 and 21.9±3.8 respectively. Objects observed in food sampled were artificial finger nails, drug capsules, and tiny metals. Toilet facilities in the schools were in poor sanitary conditions with no running water. The mean temperature at holding for food samples in oC were: rice (57.4±4.6), “moi-moi” (57.1±5.9), “akamu” (34.3±1.5), vegetable-soup (59.0±6.7) and yam-porridge (63.4±3.6). There was a significant difference between temperature at holding for all food compared to the USFDA standard. The types and loads of bacteria isolated from the food samples were Escherichia coli (4.4x108), fecal coliform (5.1×108), Staphylococcus aureus (1.2x108) and Bacillus cereus (8.4x108) cfu/g. These were significantly higher than USFDA standard for food safety. Mean total coliform of 18 and 16cfu/100ml were obtained for cooking and drinking water respectively. Total coliform for cooking and drinking water exceeded SON water safety level. The level of food and water contamination in the schools was high. Although the food handlers have average knowledge of food safety and hygiene, the hygiene condition of food surroundings and toilets was poor. Therefore, there is need for hygiene education, training on food safety and regular monitoring in boarding secondary schools.