Improving Appropriate Use of Antifungal Medications: The Role of an Over-the-Counter Vaginal pH Self-Test Device

Objectives: To determine whether patients can understand and use the vaginal pH device in the diagnosis of vaginitis. To compare whether vaginal pH readings determined by patients and healthcare providers are similar. To determine whether vaginalpHcan reduce inappropriate over-the-counter (OTC) antifungal medication use and improve the correct diagnosis of vaginitis. Methods: One hundred and fifty-one women indicated their belief about the cause of their vaginal infection, read the instructions of the vaginal pH device package insert, used the device and interpreted the findings. The patient interpretations were compared with results obtained by healthcare providers, blinded to patient findings. Results: Over 96% of patients stated that they could easily read the instructions, use the vaginal pH device and interpret the readings. They obtained the same readings as healthcare professionals (Kappa = 0.9). Restricting the use of OTC antifungal medications to those individuals with vaginitis symptoms and vaginal pH ≤ 4.5 significantly reduced inappropriate use by approximately 50%, Fisher's exact test,p-value = 0.018. Conversely, seeking healthcare provider assessment with vaginal pH > 4.5, leads to correct diagnosis of vaginitis. Conclusions: The vaginal pH device can be used as an OTC diagnostic tool by consumers when a vaginal infection is suspected. Vaginal pH readings would direct patients whether to purchase an antifungal medication or seek professional diagnosis from a healthcare provider. Understanding and use of this vaginal pH device could reduce inappropriate use of OTC antifungal medications by approximately 50% and improve the correct diagnosis of vaginitis

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Not AvailableA study has been carried out to determine the partially purified ginger enzyme (GE) and commercially available papain in combination with curing agent on qualities of spent hen meat. The meat chunks were marinated for 3 hrs at room temperature and analysed for physico-chemical and microbial qualities. The pH values did not show any significant difference between the treatments. Water holding capacity and cooking yield were significantly (p <0.01) affected by the treatments. The collagen solubility was significantly (p <0.01) affected by treatment. The shear force value of GE and papain treated samples were lower (p <0.01) than control spent hen meat. There was also more reduction in the number of protein bands in the samples treated with GE and papain. Microbial counts were lower (p <0.01) in GE and papain treated samples. It is concluded that GE has the potential commercial applications to explore in the meat processing industry to improve the qualities of spent hen meat.Not Availabl