Knowledge, Attitude and Practices of Dengue Prevention among Non-medical Employees of Aziz Fatimah Medical and Dental College

Dengue virus is transmitted via Aedes mosquito to humans, and results in various clinical signs and symptoms ranging from an asymptomatic infection to mild flu-like symptoms and fetal hemorrhagic fever. Keeping in view the current epidemic of dengue fever in Lahore, this study aimed to assess the knowledge, attitude, and practices of non-medical employees of the Aziz Fatimah Medical and Dental College, FSD so that an effective awareness campaign could be started at the institutional level. Our results indicate that non-medical employees of Aziz Fatimah Medical and Dental College, FSD Aziz Fatimah Medical and Dental College, FSD showed a satisfactory level of knowledge, and high percentage of positive attitude and practices towards dengue prevention. A significant relation was established between knowledge related to dengue prevention and level of education. Future endeavors for health education related to dengue prevention should focus on people with lower level of education

Anti-Helicobacter pylori activity and inhibition of Helicobacter pylori-induced release of IL-8 in AGS cells by plant extracts

Plants used in popular diet were studied for anti-Helicobacter pylori activity and their effect on the expression of interleukin-8 (IL-8) from H. pylori infected gastric epithelial cells. Extracts were prepared of Allium sativum (A. sativum), Cuminum cyminum (C. cyminum),Piper nigrum (P. nigrum) and their mix in two different dilutions. AGS cell line and H. pyloristrains were used for co-culture experiments. Extracts bactericidal activity was determined by a viable colony count. ELISA (Enzyme linked immunosorbent assay) was used to determine IL-8 expression. DNA extracted from bacterial cells was used for polymerase chain reaction (PCR) of cytotoxin-associated gene (cagA) and E (cagE). Results revealedH. pylori strains sensitivity to A. sativum (5.5 mg/ml) was 57% (39/69) (p=0.06), and to 11 mg/ml was 65% (45/69) (p=0.02) compared to amoxicillin, respectively. CagE positive H. pylori, 37% (11/30) (p=0.02) were sensitive to plant mixture (23.5 mg/ml), 60% (18/30) (pC. cyminum (PP. nigrum (P=0.0046) and A. sativum(P=0.0021), respectively compared to positive and negative controls. Thus, dietary plants demonstrated an anti-H. pylori effect. They reduced IL-8 expression from the H. pyloriinfected AGS cells. Key words: Helicobacter pylori; Allium sativum, Cuminum cyminum, Piper nigrum, gastric epithelial cells, interleukin-8, ELISA, cagA, cagE

Professionalism in medical students at a private medical college in Karachi, Pakistan

Objective: To determine levels of professionalism in undergraduate medical students at a private medical college and assess how changes emerge during their training. Methods: The study was conducted at Aga Khan University, a tertiary care teaching hospital, during November and December 2011. Freshmen, Year 3 and Year 5 students were requested to fill out a questionnaire. It was designed to assess the participants\\u27 levels of professionalism and how they perceived the professional environment around them by incorporating previously described scales. The questionnaire was re-validated on a random sample of practising clinicians at the same hospital. SPSS 17 was used for statistical analysis. Results: The study sample comprised 204 participants. The mean score for level of individual professionalism was 7.72±3.43. Only 13 (6.4%) students had a score one standard deviation above the faculty mean. About 24 (11.8%) were one standard deviation and 35 (17.2%) were 2 standard deviations below the faculty mean. The remaining 130 (63.7%) were \u3e2 standard deviations below the faculty mean. Considering the level of education, the mean score for level of professionalism was 8.00±3.39 for freshmen, 6.85±3.41 for year 3 students, and 8.40±3.34 for year 5 students. Conclusion: The currently employed teaching practices inculcating the values of professionalism in medical students are serving as a buffer to maintain the pre-training levels of professionalism from declining

Application of electrolyzed water in the food industry: a review

Electrolyzed water is a novel disinfectant and cleaner that has been widely utilized in the food sector for several years to ensure that surfaces are sterilized, and that food is safe. It is produced by the electrolysis of a dilute salt solution, and the reaction products include sodium hydroxide (NaOH) and hypochlorous acid. In comparison to conventional cleaning agents, electrolyzed water is economical and eco-friendly, easy to use, and strongly effective. Electrolyzed water is also used in its acidic form, but it is non-corrosive to the human epithelium and other organic matter. The electrolyzed water can be utilized in a diverse range of foods; thus, it is an appropriate choice for synergistic microbial control in the food industry to ensure food safety and quality without damaging the organoleptic parameters of the food. The present review article highlights the latest information on the factors responsible for food spoilage and the antimicrobial potential of electrolyzed water in fresh or processed plant and animal products.Ministry of Science and Higher Education of the Russian Federation | Ref. 075-15-2020-775Axencia Galega de Innovación | Ref. IN607A2019/0