RFP Indian Journal of Hospital Infection

Nail infections are very common among the people especially in females it is one of the most over looked infections which remain untreated and can lead to destruction of the nail and deformity of the nails. Dermatophytes are the common causes of nail infections amongst people. However other filamentous fungi and even yeasts are also responsible for many cases of nail infections. These will be elaborated in this chapter.

Context: Public health importance of non-dermatophyte nail infection. Aims: To enlist the causes and epidemiology of non-dermatophytic fungal nail infections. Settings and Design: Review of existing information about this. Methods and Material: Scientific literature search. Statistical Analysis Used: Nil. Results: Non-dermatophytes are important but neglected causes of nail infections.Conclusions: One should be vigilant about occurrence of these infections.

Electrical burns can be caused by low-voltage current (usually 220 or 360 V), high-voltage (more than 1000 V) current even by lightning. Electrical injuries and clinical manifestations can vary a lot and range from mild complaints not demanding serious medical help to life-threatening conditions. The primary cause of death in victims of lightning strike or other electrical trauma is cardiac or respiratory arrest. That is why appropriate urgent help is essential. Subsequently electrical burns, deep tissue and organ damage caused by electricity, secondary systemic disorders often demand intensive care and prompt, usually later multistage surgical treatment. In this case report, we discuss the management of electrical burn wounds in our centre.

Purpose: Unsafe methods of food processing and food handling with relative lack of proper storage facilities possess higher risk of food-borne diseases. Current IDSP data suggested that nearly half of reported out breaks were food-borne. Proper hygienic practices are essential to preclude the microbial contamination from food establishments through sanitation barrier. Objectives: To find out the prevalence and predictors of poor hygienic practices and microbial contamination of hands among food handlers. Materials and Methods: A cross-sectional study was conducted among 137 randomly selected food handlers in Chetla, Kolkata from June to September 2019. Participants were interviewed using a predesigned, pretested schedule. Hygienic practices were observed using a predesigned pretested checklist. Micro biological assessments of hand swabs were also conducted. Data were analysed using SPSS version 16.0 and logistic regression was used. Results: Microbial contamination was observed in nearly two-third (69.3%) of the participants’ hand. High colony count (≥20 CFU/cm²) was noticed in 40% cases. Staphylococcus aureus was the commonest (36.5%) identified bacteria in their hand. Most of them (56.9%) had poor hygienic practices. Majority had an unsatisfactory level of knowledge (78.8%) and attitude(68.6%). Positive growth was significantly associated with Poor hygienic practice (P-value <0.01), unsatisfactory level of knowledge (P-value <0.01) and attitude (P-value <0.05). Conclusion: High prevalence of bacteriological growth indicated failure in safe food handling practices. Further training is needed to improve their knowledge, attitude and practices regarding safe food handling. Effective and inclusive food safety policy and legislation is the need of the hour.