Hygiene Knowledge Score Research Articles

Association between Hand Hygiene Knowledge and Self-Efficacy in Nursing Students: A Multicenter Cross-Sectional Study within the Framework of the Erasmus Project.

Adherence to hand hygiene procedures is crucial for all populations, and the World Health Organization (WHO) has implemented specific guidelines for infection control. Frequent and correct hand hygiene can prevent infections, but non-compliance with hand hygiene is pervasive. Nursing students address this issue from the beginning of their training. In nursing training, self-efficacy is crucial in enhancing students' competence, motivation, and clinical performance. We performed a cross-sectional multicenter study in five European countries, with a cross-sectional design with an online application of an instrument measuring hand hygiene knowledge based on WHO guidelines and general self-efficacy and specific self-efficacy for infection control. A total of 638 first-year nursing students participated in this study. The mean percentage of correct answers was 67.9%, with a considerable difference depending on the items. The worst results were obtained for questions related to sources of infection and types of hand hygiene methods in different situations. Finnish students displayed significantly (p < 0.001) higher scores in HH knowledge, whereas Estonian students had significantly (p < 0.001) higher levels of self-efficacy. There were significant correlations between the hand hygiene knowledge score and the self-efficacy score (p < 0.001). A multivariate analysis by linear regression analysis showed significant associations between the hand hygiene knowledge survey score and the students' age (p < 0.001, OR = 0.18, 95% CI 0.04-0.10), as well as their country of origin (p = 0.01, OR = 0.09, 95% CI 0.03-0.34). HH knowledge is quite low among nursing students, and is correlated with self-efficacy, although the strongest predictors are age and country of origin. Different nursing curricula must favor HH knowledge, with varying degrees of emphasis depending on the country.

Efficacy of Structured Teaching Programs in Improving Oral Hygiene Knowledge among School Children at Alkharj, Saudi Arabia.

Children's knowledge of oral hygiene is very important to have a good oral health. Health education intervention is the best way to impart oral hygiene knowledge to children, which is cost-effective also. To evaluate the effectiveness of a structured teaching program in improving the existing oral hygiene knowledge of children in the age group of 10-12 years. A randomized control trial was planned with one intervention group and control group. A pre-intervention test was conducted in both the groups to assess baseline oral hygiene knowledge among children. After the pre-test, the intervention group children were educated through a structured teaching program for a period of 2 weeks. Again, post-test was conducted in both the groups after a gap of a week. The pre-intervention oral hygiene knowledge scores were 8.43 ± 3.93 in the intervention group and 8.44 ± 3.90 in the control group. Post intervention, the oral hygiene knowledge score was 15.34 ± 2.37 in the intervention group and 8.96 ± 1.37 in the control group. A 45.04% increase in knowledge was observed in the intervention group. The results were statistically highly significant (P < 0.05). A structured teaching program is an effective way to impart knowledge among school children; furthermore, long-term follow-up studies are needed to evaluate oral hygiene knowledge gained through the program.

Factors influencing consumer choices and food safety awareness in street-vended foods: A case study of Meru town, Kenya

The consumption of street-vended foods is common in many developed and developing countries, including Kenya. This study investigated the food safety knowledge of street food consumers (SFCs) and the factors influencing their choices of street-vended foods in Meru town, Kenya. A total of 456 respondents were randomly selected from different streets in Meru town to participate in this study. Data collection was carried out through in-person interviews using pretested structured questionnaires. The results of the survey revealed that a significant proportion, 79.2% of the participants were consumers of street vended foods. In addition, the study found a gender disparity that 58.8% of respondents were male and most of them had a primary or secondary education levels, while the majority of the female respondents reported that they had obtained college education. Furthermore, the majority of the respondents were self-employed (48.7%) and earned between KES 10,000 (USD 74) and KES 20,000 (USD 148) per month. The study also found that the average weekly expenditure on street-vended foods was estimated at KES 694.25 (USD 5.14). There was a highly significant association between the income range of the SFCs and their education level (p &lt; 0.001), age category (p &lt; 0.001) and employment category (p &lt; 0.001). Education level (p=0.0274) and age (p=0.0205) of the SFCs were significant factors in predicting the personal hygiene knowledge scores of the SFCs. About 31.6% of consumers reported being sick once or twice a month after eating street foods. The study revealed that convenience, cost, quantity, hygiene and service were important factors considered by SFCs when purchasing street vended foods. The findings of this study offer valuable insights that can inform the development of appropriate strategies and policies aimed at promoting food safety awareness and ensuring the availability of safe and hygienic street-vended foods in Meru town, Kenya.

SG-APSIC1120: Hand hygiene knowledge: Its effect on hand hygiene adherence rate during the COVID-19 pandemic in the primary care setting

Objectives: Good hand hygiene knowledge among healthcare workers (HCWs) is important in the fight against COVID-19. The coronavirus disease is primarily spread through droplet and contact routes, so hand hygiene and PPE are key infection control measures to protect patients and HCWs. We sought to determine whether hand hygiene knowledge scores had an impact on the hand hygiene adherence rate during a pandemic. Methods: Hand hygiene audit observations that were conducted covertly on a monthly basis and are presented as percentages of adherent reactions to moments to wash or sanitize hands. These data were examined in relation to HCW knowledge scores on hand hygiene. The knowledge scores on hand hygiene were analyzed based on 15 questions derived from WHO tools. Scores were determined using a quiz administered in a hand hygiene promotion event. Results: In total, 195 HCWs participated and scores on hand hygiene knowledge were ranked into 3 categories: 2% scored ≥90% (high), 60% scored 70%–89% (medium), and 38% scored ≤70% (low). Knowledge scores at the medium level and above were considered satisfactory. Even though 38% of the participants scored ≤70%, there was no direct impact on monthly hand hygiene audit observation rates in the 6 healthcare clinics. Hand hygiene observation rates ranged from 90% to 97%, with an overall mean of 92% for 2021. Conclusions: Contrary to studies that have shown the significant impact of knowledge on the hand hygiene adherence rate, our data suggest that a high hand-hygiene adherence rate is achievable and sustainable among HCWs. Adherence could be driven by attention to the importance of hand hygiene associated with the pandemic and potential exposure to COVID-19. High hand-hygiene compliance attains a place of importance in the minds of HCWs during a pandemic crisis.

Syndromic surveillance of respiratory-tract infections and hand hygiene practice among pilgrims attended Hajj in 2021: a cohort study

BackgroundThe risk of transmission of viral respiratory tract infections (RTIs) is high in mass gatherings including Hajj. This cohort study estimated the incidence of symptomatic RTIs and hand hygiene compliance with its impact among Hajj pilgrims during the COVID-19 pandemic.MethodsDuring the week of Hajj rituals in 2021, domestic pilgrims were recruited by phone and asked to complete a baseline questionnaire. Pilgrims were followed up after seven days using a questionnaire about the development of symptoms, and practices of hand hygiene. Syndromic definitions were used to clinically diagnose ‘possible’ influenza-like illnesses (ILI) and COVID-19 infection.ResultsA total of 510 pilgrims aged between 18 and 69 (median of 50) years completed the questionnaire, 280 (54.9%) of whom were female, and all of them (except for one) were vaccinated against COVID-19 with at least one dose. The mean (± SD) of pilgrims’ hand hygiene knowledge score (on a scale of 0 to 6) was 4.15 (± 1.22), and a higher level of knowledge was correlated with a higher frequency of handwashing using soap and water. Among those 445 pilgrims who completed the follow-up form, 21 (4.7%) developed one or more respiratory symptoms, of which sore throat and cough were the commonest (respectively 76.2% and 42.8%); ‘possible ILI’ and ‘possible COVID-19’ were present in 1.1% and 0.9% of pilgrims. Obesity was found to be a significant factor associated with the risk of developing RTIs (odds ratio = 4.45, 95% confidence interval 1.15–17.13).ConclusionsHajj pilgrims are still at risk of respiratory infections. Further larger and controlled investigations are needed to assess the efficacy of hand hygiene during Hajj.

A tactile graphic book with Braille and audio use improved plaque score and toothbrushing performance in visually impaired individuals.

To evaluate the effectiveness of embossed tactile graphic books and Braille with an audio file for oral health education for visually impaired individuals. Forty visually impaired individuals (9-16 years old) were matched and randomly assigned into two groups. The education was provided using an audio file and practicing toothbrushing with teachers' hands-on assistance for the audio/hands-on (A/HO) group and the tactile graphic book with audio and teacher supervision (ATB/TS) group. The oral health instruction was performed three times, once a week every 2weeks, transitioning to a self-study session based on the group's method once a week for 4weeks. Plaque score, brushing performance, and oral health knowledge were evaluated. Statistical analysis was performed using the Mann-Whitney U and Friedman post hoc test. A significant improvement was found in both groups at week 6 of the intervention. However, the ATB/TS group had a significantly higher score than the A/HO group in the task analysis of tooth brushing step score (p-value<0.001), PHP score (p-value=0.001), and oral hygiene knowledge score (p-value<0.001). Tactile graphic books and Braille with an audio file is an effective medium for the oral health education of visually impaired individuals.

Food shopping and food hygiene related knowledge and practices during the COVID-19 pandemic: The case of a developing country.

The aim of this study was to assess the level of food hygiene and food shopping knowledge and practices among residents of Lebanon during the COVID-19 pandemic, and to identify their socio-demographic determinants. A cross-sectional study was conducted through an online questionnaire composed of 13 questions about demographics, and 25 questions related to knowledge and practices in terms of hand maintenance, mask placing, and food shopping. A total of 1337 participants filled the survey. On average, participants scored 73±15 and 67±17% on food hygiene and knowledge and practices, respectively. In terms of best practices by section, they scored 77±22, 51±42, and 65±23% on hand maintenance, mask placing and shopping, respectively. Hand maintenance best practices score was significantly (p<0.05) affected by gender; mask placing best practices score was significantly affected by age and major of study; shopping best practices score was significantly affected by gender; overall best practices score was significantly affected by gender and major of study; food hygiene knowledge score was significantly affected by gender, age, marital status, educational level, and major of study. Food hygiene practices and knowledge scores were significantly (p<0.001) related with a weak correlation coefficient (R=0.114). No study has determined the food hygiene and shopping knowledge and practices during the COVID-19 pandemic in a developing country before.

Hand Hygiene Knowledge and Practices among Domestic Hajj Pilgrims: Implications for Future Mass Gatherings Amidst COVID-19.

This study examined Hajj pilgrims’ knowledge and reported practice of hand hygiene. In Hajj 2019, a cross-sectional survey was undertaken in Mina, Makkah, Saudi Arabia, of domestic Saudi pilgrims aged ≥18 years by using a self-administered Arabic questionnaire that captured data on pilgrims’ socio-demographics, hand hygiene knowledge, and reported practices of hand cleaning following certain actions. A total of 348 respondents aged 18 to 63 (median 32) years completed the survey, of whom 200 (57.5%) were female. The mean (±standard deviation (SD)) hand hygiene knowledge score was 6.7 (±SD 1.9). Two hundred and seventy one (77.9%) and 286 (82.2%) of respondents correctly identified that hand hygiene can prevent respiratory and gastrointestinal infections respectively, but 146 (42%) were not aware that it prevents hand-foot-mouth disease. Eighty-eight (25.3%) respondents erroneously reported that hand hygiene prevents HIV. Washing hands with water and soap was the most preferred method practiced before a meal (67.5% (235/348)), after a meal (80.2% (279/348)), after toilet action (81.6% (284/348)), when hands were visibly soiled (86.2% (300/348)), and after waste disposal (61.5% (214/348)). Hajj pilgrims demonstrated a good knowledge and practice of hand hygiene, but there are gaps that are vital to control outbreaks such as COVID-19.

Hand hygiene knowledge among undergraduate medical students in Junagadh, Gujarat, India

Background: Hand hygiene is now regarded as one of the most important element of infection control activities. Medical students in their clinical training phase throng the healthcare facilities and can potentially transmit infections besides being the healthcare providers of future when their pattern of training will reflect on their infection control practices. Therefore, this study was carried out to assess the knowledge of undergraduate medical students regarding hand hygiene practices.Methods: A cross-sectional study was carried out and data was collected by using “WHO hand hygiene knowledge questionnaire for health care workers” among 2nd M.B.B.S medical students at Junagadh. Knowledge was graded as good, moderate or poor based on the total number of correct answers.Results: Total 123 students participated in the study. There were 65 (53%) females and 58 (47%) were males. The mean hand hygiene knowledge score (out of 25) was 15.05 (SD: ±2.37, 95% CI: 14.63-15.48). Majority of the participants (76%) had moderate knowledge of hand hygiene practices.Conclusions: In the present study majority of the students had not received formal training regarding hand hygiene practices. Majority of the students had moderate knowledge of hand hygiene. Incorporation of teaching and training of hand hygiene practice in the undergraduate teaching during the initial study years is the need of the hour to prevent further emergence of antimicrobial resistance and health care associated infections.

HUBUNGAN KONTAMINASI COLIFORM DAN SKOR PERILAKU HIGIENE-SANITASI PADA PEDAGANG JAJANAN DI KANTIN SEKOLAH DAN PEDAGANG KELILING

Food is one of components that can cause illness, so it must be safe. An outbreaks of food poisoning 19% happened in school and 78.57% happened to elementary school children. Hygiene and sanitation are important factors related to food safety. This study was aimed to analyze correlation between behavior of hygiene and sanitation of food vendors with food safety by using most probable number of coliform indicator. This was an observational study used cross sectional design, involving 25 food vendors and 25 food sample which were selected randomly. Result showed that 40% of the snacks were contaminated by Coliform (&gt;10 Juml./g). The highest contamination of Coliform was &gt;1.100 Juml./g and was found on four food snacks sold in the canteen. Categories of hygiene knowledge score of vendors ware moderate (52%). The majority of vendors ware included in the moderate hygiene attitude score category (52%), and most of the vendors ware included in the moderate hygiene practice score category and moderate environment sanitation score category (56%, respectively). Statistical analysis using Spearman’s rho test showed that there ware a significant correlation between knowledge of hygiene, practice of hygiene, and environment sanitation of vendors with food safety using indicator most probable number of coliform (p=0.022, p=0.005, p=0.000, respectively). Whereas no significant correlation found between attitude of hygiene with contamination of Coliform (p=0.088). It was Found as much as 40% of foods are contaminated by coliform and should be awared, observations of food processing needs to be applied to prevent coliform contamination of school children’s snacks.

Implementation of the WHO multimodal Hand Hygiene Improvement Strategy in a University Hospital in Central Ethiopia

BackgroundThe burden of health-care associated infections in low-income countries is high. Adequate hand hygiene is considered the most effective measure to reduce the transmission of nosocomial pathogens. We aimed to assess compliance with hand hygiene and perception and knowledge about hand hygiene before and after the implementation of a multimodal hand hygiene campaign designed by the World Health Organization.MethodsThe study was carried out at Asella Teaching Hospital, a university hospital and referral centre for a population of about 3.5 million in Arsi Zone, Central Ethiopia. Compliance with hand hygiene during routine patient care was measured by direct observation before and starting from six weeks after the intervention, which consisted of a four day workshop accompanied by training sessions and the provision of locally produced alcohol-based handrub and posters emphasizing the importance of hand hygiene. A second follow up was conducted three months after handing over project responsibility to the Ethiopian partners. Health-care workers’ perception and knowledge about hand hygiene were assessed before and after the intervention.ResultsAt baseline, first, and second follow up we observed a total of 2888, 2865, and 2244 hand hygiene opportunities, respectively. Compliance with hand hygiene was 1.4% at baseline and increased to 11.7% and 13.1% in the first and second follow up, respectively (p < 0.001). The increase in compliance with hand hygiene was consistent across professional categories and all participating wards and was independently associated with the intervention (adjusted odds ratio, 9.18; 95% confidence interval 6.61-12.76; p < 0.001). After the training, locally produced alcohol-based handrub was used in 98.4% of all hand hygiene actions. The median hand hygiene knowledge score overall was 13 (interquartile range 11–15) at baseline and increased to 17 (15–18) after training (p < 0.001). Health-care workers’ perception surveys revealed high appreciation of the different strategy components.ConclusionPromotion of hand hygiene is feasible and sustainable in a resource-constrained setting using a multimodal improvement strategy. However, absolute compliance remained low. Strong and long-term commitment by hospital management and health-care workers may be needed for further improvement.

Healthcare professionals' hand hygiene knowledge and beliefs in the United Arab Emirates.

Hand hygiene at key moments during patient care is considered an important infection prevention and control measure to reduce healthcare-associated infections. While there is extensive research in Western settings, there is little in the United Arab Emirates where particular cultural and religious customs are thought to influence hand hygiene behaviour. To examine the hand hygiene knowledge and beliefs of health professionals at a tertiary care hospital in the United Arab Emirates. A mixed methods design employed a survey followed by focus groups with nurses and doctors. A total of 109 participants (13.6%) completed the survey: 96 nurses (88%) and 13 doctors (12%). Doctors' hand hygiene knowledge was slightly higher than that of nurses (78.5% versus 73.5%). There was no significant difference in scores on the hand hygiene beliefs scale between nurses (M = 103.06; SD = 8.0) and doctors (M = 99.00; SD = 10.53; t (80) = 1.55; p = 0.13, two-tailed). Seven categories emerged following transcript analysis. Hand hygiene knowledge scores suggest further hand hygiene education is required, especially on alcohol-based hand rub use. Addressing doctors' beliefs is particularly important given the leadership roles that doctors play in healthcare settings.

Presence of enterobius vermicularis infections and food hygiene knowledge levels among catering industry personnel

Purpose This study was aimed to determine the presence of Enterobius vermicularis in workers in hospital kitchens in Ankara, Turkey and the levels of their food hygiene knowledge Design/methodology/approach The study included 270 employees of six catering companies that cater to hospitals in Ankara who agreed to participate in the study. Two-part questionnaires were used. The first part solicited demographic information, and the second part’s questions determined the workers’ personal hygiene knowledge. Samples taken from the participants to determine the presence of Enterobius vermicularis were collected using the cellophane application method. Findings The parasite was found in 78.1% of the personnel. The average hygiene knowledge scores were 58.94+18.1 on a 100-point scale. The changes introduced by the new "Food Hygiene Regulation" should be implemented without abolishing the food handler examination. Originality/value Food safety is an important issue that can affect lots of people. Food handlers are an important part for contamination of food. Because of this reason their hygiene knowledge and personal hygiene are very important. Because of high rate of Enterobius vermicularis the results show that they are not careful about their personal hygiene rules. So they can contaminate to food and can cause food-borne illnesses. The paper highlights the importance of education that affects food safety practices in food industry

Knowledge and practice of hand hygiene among healthcare workers at Armed Forces Military Hospitals, Taif, Saudi Arabia

Background: Hand hygiene is an important healthcare issue globally and is a single most cost-effective and practical measure to reduce the incidence of healthcare associated infection (HCAIs) and the spread of antimicrobial resistance across all settings from advanced healthcare systems to primary healthcare center. Objective: To evaluate knowledge of healthcare workers (HCWs) about hand hygiene and to assess practice of hand hygiene and identify obstacles among them at Armed Forces Military Hospitals in Taif. Materials and Methods: This cross-sectional study implemented included a representative sample of HCWs in Armed Forces Military Hospitals, Taif region. Two questionnaires were used for gathering data, based mainly on data collection instrument developed and validated by the WHO and CDC. The first questionnaire was self-administered questionnaire and composed of 24 points regarding demographics and hand hygiene knowledge. The second questionnaire was fulfilled by infectious control staff to assess infrastructure and practice of participants regarding handwashing by observation and decided whether these items either met or not met the guidelines. Result: A total of 347 HCWs in Taif Military Hospitals participated in the study with a response rate of 96.1%. The age of 45.2% of them was ≤ 30 years. Most of them (75.5%) were female subjects. Most of the surveyed HCWs (83.3%) reported getting formal training in hand hygiene in the last 3 years. Hand hygiene knowledge score was very good among 19% of HCWs, while it was good among 60% of them. Insufficient hand hygiene knowledge was reported among 21% of HCWs. Those working in Al-Hada Hospital and joined this health facility since more than 3 months showed better significant knowledge of hand hygiene. On the other hand, practice score was excellent among more than three-quarters of the participants (76.1%). Female subjects, nurses, and those working at Al-Hada Hospital and in the Departments of Obstetrics and Intensive Care Unit showed better significant hand hygiene practice. The commonly reported obstacles for following guidelines of hand hygiene as mentioned by HCWs were that emergency and other priorities make hand hygiene more difficult at times, the frequency of required hand hygiene make it difficult for them to carry it out as often as necessary, and that there are some practical barriers to hand hygiene because of their particular job/role. Conclusion: Overall, hand hygiene knowledge score was good and above among 79% of HCWs in Taif Armed Forces Hospitals. On the other hand, practice score was excellent among more than three-quarters of the participants. Insufficient hand hygiene knowledge was reported among a considerable proportion of HCWs (21%).

Effect of good hygiene practices intervention on food safety in senior secondary schools in Ghana

Eleven schools in three different hygiene categories were given hygiene training as an intervention to reported low hygiene standards. Staff hygiene knowledge scores, food temperature, food service time and microbiological quality of jollof rice (cooked rice in tomato sauce and fish) were measured before and after the intervention. Descriptive statistics and Wilcoxon's Signed- Rank Test for repeated measures on SPSS were used to evaluate the effect of GHP intervention. Staff hygiene knowledge and practice scores, food temperature, aerobic colony count (ACC) and Staphylococcus aureus load in ready to eat (RTE) meal improved significantly (p ≤ 0.05). Food hygiene training remains an essential legal and industrial requirement.

Hygiene Knowledge of Food Staff in Catering Industry

This study, designed as a cross-sectional study, was carried out to determine the hygiene knowledge of the staff ( N = 317) employed in kitchen and service departments of catering firms in Ankara. It was found that the mean scores of the staff with regard to personal hygiene, food hygiene, and kitchen and equipment hygiene were 10.7 ± 1.6, 19.8 ± 4.0, and 13.6 ± 2.0, respectively. Male staff achieved higher mean scores in personal hygiene knowledge test compared with female staff ( p &lt; .01). The staff receiving a hygiene training were determined to have higher mean scores in terms of hygiene knowledge tests compared with those who have not received, and the production staff had higher knowledge as to hygiene than the other groups ( p &lt; .01). The mean scores for hygiene knowledge tests were found to be increasing with age. Hygiene knowledge scores of the staff were quite lower than what must be taken. For that reason, periodical training programs should be organized to increase the awareness of the staff about hygiene.