OBJECTIVE To evaluate the effectiveness of a community oral health awareness program given to mothers through trained community level workers (Junior Public Health Nurses (JPHNs) and Anganwadi workers (AWWs). METHODS Oral health education materials were prepared based on the findings of a knowledge survey among community workers and mothers of children (0-6 years) in a selected block panchaya...

Survey data collected by mail, representing Finnish 16 year olds (N = 2977; response rate 83%), were used to identify which particular aspects of lifestyle are typical of adolescents who select various educational tracks and, thus, have different probabilities of ending up in low or high social positions. The dependent variable, educational track, was formed by classifying the respondents into ...

AIMS To assess oral hygiene knowledge, perceptions and practices, and assess oral hygiene status among school settings in rural Chennai, India. METHODS A pilot cross sectional study was done during August-September, 2013 in a rural school in Chennai, South India. A convenient sample of 100 secondary (6-8 standards) and higher secondary (9-10 standards) school students was taken. A modified ve...

A cross-sectional study was conducted to detect the presence of Salmonella spp., Candida albicans, Aspergillus spp., and antimicrobial residues in raw milk (n = 120) and processed cow milk (n = 20) from smallholder dairy farms from three sites in Zimbabwe. Culture and isolation of Salmonella spp., C. albicans, and Aspergillus spp. were performed using selective media, while antimicrobial residu...

Influence of storage temperature on the shelf life of the pasteurized milk and the enzymatic activity of psychrotrophic bacteria in whole and skimmed pasteurized milk were the main goals of the presented work. It was demonstrated that the storage temperature of 10C reduces the shelf life of pasteurized milk to one third in comparison with a storage at 4 C. The average shelf life of the full cre...

The existent knowledge about the use of the Lactoperoxidase system (LPs) on the preservation of raw milk confirms its innocuity to human health, which allowed the lifting of the restriction for system to be used for milk products for international dairy market. Under tropic conditions, thiocyanate concentration needed for activating LPs can be reduced to about half of the established in the Cod...

Goats and sheep rank third and fourth in terms of global milk production from different species, but unlike cow milk, which has stringent hygiene and quality regulations, microbiological standards for the production and distribution of goat milk and sheep milk are more relaxed. Difficulties in managing the sanitary quality of sheep and goat milk derive from a series of factors including the low...

Contaminated food, including milk and dairy products, is the cause of health problems, important both from point view an individual families, populations or countries. Raw that has not been thermally treated cheeses made it can be transmitters many microorganisms are dangerous to humans found in body infected animal. Food borne pathogens such as Campylobacter jejuni, Salmonella spp., Listeria m...

A study was conducted to assess the incidence and economics of subclinical form of bovine mastitis in Central Region of India. Daily milk records of 187 animals during three seasons were collected and subjected to analysis. The economic loss due to reduction in yield, clinical expenses, and additional resources used were quantified and aggregated. The losses due to mastitis in monetary terms we...

Consumption of sheep’s and goat’s milk cheese is currently increasing. The production process these types being carried out by traditional domestic at farm level. However, knowledge in the field hygiene, technology health safety cheeses are still insufficient. This study aimed to examine physical chemical quality microbiological made from them. month milking influenced content components (p &lt...