Sharp object injuries are some of the most common injuries sustained by medical staff in health care institutions with risk of possible infections that may cause chronic disease and temporary or ...permanent work disability. The most common of all are needle stick injuries and cuts from objects used to take blood samples and those used in surgical procedures, but injuries also occur while cleaning and disposing of medical waste. An estimated million of such injuries is sustained in Europe every year. The monitoring of incidents and the implementation of preventive measures is the responsibility of hospital infections control committee whose work is guided by the recommendations provided by the Reference Centre for Hospital Infections at the Croatian Ministry of Health. The risk of blood-borne hepatitis B, hepatitis C, and HIV infection is not to be ignored among auxiliary personnel. Active measures are to be implemented to prevent blood-borne infections at high risk workplaces.
Ubodni incidenti predstavljaju jedan od najčešćih načina ozljeđivanja djelatnika u zdravstvenim ustanovama uz koje povezujemo rizik od infekcija koje mogu uzrokovati kroničnu bolest, privremenu ili ...trajnu radnu nesposobnost. Najčešći tip ozljeda su ubodni incidenti nastali ubodom na iglu i posjekotine oštrim predmetima kod vađenja krvi, kirurških zahvata, ali i čišćenja i zbrinjavanja medicinskog otpada. Procjenjuje se da u Europi postoji milijun takvih ozljeda godišnje. Nisu samo zdravstveni djelatnici koji rade u specifičnim medicinskim situacijama prepoznati kao djelatnici pod najvećim rizikom izloženosti ubodnim incidentima. Pomoćno osoblje, kao što su čistačice i spremačice u zdravstvenim ustanovama također su izložene značajnim rizicima. Praćenje incidenata kao i provedba mjera prevencije u nadležnosti je bolničkog povjerenstva za sprečavanje i suzbijanje bolničkih infekcija koje radi sukladno preporuci Referentnog centra za bolničke infekcije Ministarstva zdravlja Republike Hrvatske. Osim vođenja dokumentacije, posebno je važno procjepljivanje protiv HBV-a i pomoćnog osoblja u zdravstvenim ustanovama koje dolazi u dodir s potencijalno infektivnim materijalom, praćenje imunosti nakon cijepljenja i provođenje kontinuirane edukacije o prevenciji ekspozicijskih incidenata i postekspozicijskoj profilaksi. Rizik stjecanja krvlju prenosivih infekcija kao što su hepatitis B, hepatitis C i HIV u radu pomoćnog osoblja nije zanemariv, stoga je potrebno aktivno poduzimati mjere za sprečavanje krvlju prenosivih infekcija na radnim mjestima najveće ugroženosti.
The increasing global consumption of processed meat, which often contains nitrite as a preservative, raises health concerns due to potential adverse effects from its metabolites, such as nitric oxide ...and N-nitroso compounds. The study sought to evaluate the food safety of processed meat products within the Serbian market, specifically in the Belgrade region. Nitrite levels were analysed in cooked sausages, both in their raw state and after undergoing the manufacturer's recommended thermal processing prior to consumption, if applicable. Additionally, thus far, there has been a lack of research exploring the potential influence of residual nitrite levels in the meat products prepared as per manufacturer recommendations prior to the consumption of meat products, as well as their contribution to acceptable daily intake (ADI), which provides crucial insights into the overall dietary safety of processed meats. During a three-year period, the study performed analysis on a total of 77 cooked sausages, following the standard ISO methodology. Boiling the cooked sausages led to a major reduction in this meatproduct additive, whereas frying led to a comparatively smaller decrease in nitrite concentration. Additionally, the greatest exposure to nitrite compounds occurs when consuming meat products without prior preparation, i.e., without thermal treatment by consumers before ingestion. In summary, the assessment of the ADI for nitrites revealed a high level of food safety, with all values noticeably below the maximum permitted levels specified by national legislation (150 mg/kg).
