Mojtaba Davoudi; Zohre Vojodi; Tayebe Jafarian; Akram Robat jazi; Zainab Fuladi; Maryam Jafarian; Sima Nourbakhsh
Abstract
Background and Purpose: Increased waste production during patient treatment emerges as a serious issue following infectious disease outbreaks. The current study aimed to investigate the effect of the COVID-19 outbreak on medical waste production in Mashhad, Iran.Materials and Methods: In this study, ...
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Background and Purpose: Increased waste production during patient treatment emerges as a serious issue following infectious disease outbreaks. The current study aimed to investigate the effect of the COVID-19 outbreak on medical waste production in Mashhad, Iran.Materials and Methods: In this study, 4 referral (R) and 2 non-referral (NR) hospitals were examined. The quantity and quality of waste produced before (2018-2019) and during COVID-19 (2019-2020) were extracted from hospital records and noted in standard medical waste management checklists. Also, the number of hospital visits due to COVID-19 was determined and entered into the study by referring to the Treatment Deputy of Mashhad University of Medical Sciences.Results: The results showed that the mean waste production was 449.50 ± 49.45 kg/day and 436.04 ± 107.55 kg/day in 2018-2019 (before COVID-19) and 2019-2020 (during the outbreak) in R1, respectively, 3000.26 ± 227.46 kg/day and 3279.72 ± 153.00 in R2, 544.53 ± 107.10 kg/day and 666.32 ± 156.68 in R3, and 476.72 ± 15.96 kg/day and 635.41 ± 54.88 kg/day in R4. Also, the mean waste production was 219.6 ± 36.90 and 199.06 ± 49.58 kg/day in NR1 and 112.1 ± 29.55 kg/day and 108.8±59.1 kg/day in NR2 before and during COVID-19, respectively. Field surveys showed that despite the increased amount of waste production, all waste management stages, such as collection, transfer, and disposal, are being implemented in accordance with the guidelines.Conclusion: The results of this study showed that the medical waste production rate is related to the prevalence of diseases. Considering the importance of medical waste management, it requires careful and correct application of national and international guidelines.
Rayhaneh Shahmohammadi; Tayebeh Rasolevandi; Hossein Azarpira
Abstract
Abstract Background and Aim: Healthy food and nutrition play a key role in overcoming COVID-19 and achieving sustainable development. In most low- and middle-income countries, small companies, especially traditional food suppliers, have a fundamental role in the food supply chain, resulting in food and ...
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Abstract Background and Aim: Healthy food and nutrition play a key role in overcoming COVID-19 and achieving sustainable development. In most low- and middle-income countries, small companies, especially traditional food suppliers, have a fundamental role in the food supply chain, resulting in food and nutrition security. Materials and Methods: A checklist with 113 questions was designed including 57 questions on the conditions of COVID-19 derived from the second step guideline of fighting COVID-19 and 56 questions derived from regulation 111/920318. The total number of bakeries was 158 and the answers to the questions were recorded and analyzed as yes, no and not applicable. Results: In this study, based on the results obtained from the analysis of checklists, compliance of health status of different types of bakeries with regulations 111/920318 in Sangak, Barbari, Taftoon, Lavash and Baget (Nan Fantezie) bakeries, was 73%, 79%, 87%, 76%, and 81% respectively Also, the percentage of compliance to the second step of the fight against Covid 19, was 65%, 71%, 69%, 73%, and 84%, respectively, and the compliance of the health status with final checklist in these bakeries was 69%, 75%, 78%, 74.5%, and 82.5%, respectively. Conclusion: Health education and equipment hygiene were the least desirable in Sangak bakeries, food hygiene and health education were the least desirable in Barbari bakeries, food hygiene and health education were the least desirable in Taftoon bakeries, and in Lavash bakeries personal hygiene, food hygiene, and health education were least desirable. In Baget (Nan Fantezie) bakeries, the health conditions were significantly better than in traditional bakeries. Keywords: COVID-19; Pandemic; Checklist; Bakery; Health