• Phylogeny of the SARS-CoV-2 is remarkably similar to SARS of pangolin and/or bat origin. • Transmission depends on respiratory droplet size, environmental condition and immunity. • COVID-19 progression is highly debated for temperature, humidity, and lifestyle dependence. • Infection can be restricted through restricting binding of S protein and AE2. • Increasing neutrophil and lymphocyte ratio (NLR) may give early sign of COVID-19.

Neighborhoods have a profound impact on individual health. There is growing interest in the role of dynamic changes to neighborhoods-including gentrification-on the health of residents. However, research on the association between gentrification and health is limited, partly due to the numerous definitions used to define gentrification. This article presents a systematic review of the current state of literature describing the association between gentrification and health. In addition, it provides a novel framework for addressing important next steps in this research. A total of 1393 unique articles were identified, 122 abstracts were reviewed, and 36 articles published from 2007-2020 were included. Of the 36 articles, 9 were qualitative, 24 were quantitative, and 3 were review papers. There was no universally accepted definition of gentrification; definitions often used socioeconomic variables describing demographics, housing, education, and income. Health outcomes associated with gentrification included self-reported health, preterm birth, mental health conditions, alcohol use, psychosocial factors, and health care utilization, though the direction of this association varied. The results of this review also suggest that the impact of gentrification on health is not uniform across populations. For example, marginalized populations, such as Black residents and the elderly, were impacted more than White and younger residents. In addition, we identified multiples gaps in the research, including the need for a conceptual model, future mechanistic studies, and interventions.

Bottle gourd juice (BGJ), a rich source of nutrients can support the growth of microbes that cause spoilage. Processing methods used to reduce number of microbes have adverse affects on nutritional quality of BGJ. The purpose of this research work was to examine the microbial safety and quality changes during conventional and alternate thermal methods without addition of additives. Different physico-chemical, functional and microbial parameters were studied for conventional and alternate thermal treatments. BGJ was subjected to conventional pasteurization at 63C, 75C, 88C for 30, 10 and 1 min, respectively, and sterilization at 121C for 5, 6 and 7 min. Similarly, the BGJ was treated with alternate thermal method i.e. Ohmic heating ranging from 60C to 90C for 0-105 s with varying voltage (100-220 V). Maximum retention of ascorbic acid, total phenolics, total carotenoids and total antioxidant activity was observed after ohmic heating. PRACTICAL APPLICATIONBottle gourd (BG) is a vegetable extensively grown in India. Besides large scale production, consumption is limited to fresh use as vegetable or in the form of blended juice preparation. Negligible percentage of BG is used for juice extraction because of its quality and safety issues. The present study was undertaken with an aim to check the effect of different processing methods on microbial safety and nutritional quality of BGJ.

BackgroundMotivation is critical to health worker performance and work quality. In Bihar, India, frontline health workers provide essential health services for the state’s poorest citizens. Yet, there is a shortfall of motivated and skilled providers and a lack of coordination between two cadres of frontline health workers and their supervisors. CARE India developed an approach aimed at improving health workers’ performance by shifting work culture and strengthening teamwork and motivation. The intervention—“Team-Based Goals and Incentives”—supported health workers to work as teams towards collective goals and rewarded success with public recognition and non-financial incentives.MethodsThirty months after initiating the intervention, 885 health workers and 98 supervisors completed an interviewer-administered questionnaire in 38 intervention and 38 control health sub-centers in one district. The questionnaire included measures of social cohesion, teamwork attitudes, self-efficacy, job satisfaction, teamwork behaviors, equitable service delivery, taking initiative, and supervisory support. We conducted bivariate analyses to examine the impact of the intervention on these psychosocial and behavioral outcomes.ResultsResults show statistically significant differences across several measures between intervention and control frontline health workers, including improved teamwork (mean = 8.8 vs. 7.3), empowerment (8.5 vs. 7.4), job satisfaction (7.1 vs. 5.99) and equitable service delivery (6.7 vs. 4.99). While fewer significant differences were found for supervisors, they reported improved teamwork (8.4 vs. 5.3), and frontline health workers reported improved fulfillment of supervisory duties by their supervisors (8.9 vs. 7.6). Both frontline health workers and supervisors found public recognition and enhanced teamwork more motivating than the non-financial incentives.ConclusionsThe Team-Based Goals and Incentives model reinforces intrinsic motivation and supports improvements in the teamwork, motivation, and performance of health workers. It offers an approach to practitioners and governments for improving the work environment in a resource-constrained setting and where there are multiple cadres of health workers.

In this study, cross-linked pearl millet starch and fenugreek oil was used to develop active starch edible films to overcome the limitations of native starch and to substitute artificial preservatives with natural one. The starch was cross-linked at three levels (1%, 3% and 5%) using sodium trimetaphosphate (STMP), and physicochemical properties were studied. Moreover, a comparative study was conducted among four samples of films prepared using native starch, cross-linked starch, and native and cross-linked starch loaded with fenugreek oil for physical, thermal, mechanical, morphological, and antibacterial properties. The solubility, swelling, and amylose content of native and modified starch varied from 11.25–12.75%, 12.91–15.10 g/g, and 8.97–16.55%, respectively. The values of these parameters were reduced as the concentration of STMP increased. Cross-linked starch films showed lower moisture, solubility, water vapor permeability(WVP), and elongation at break (EB) values while having higher thickness, opacity, thermal, and tensile strength values. The microscopic images of cross-linked starch films showed smooth surfaces and the absence of ridges, pores, and cracks. The films loaded with fenugreek oil showed different results; the moisture content, water solubility, and tensile strength were decreased while thickness, opacity, WVP, and EB were increased. The onset temperature and peak temperature were lower, while enthalpy of gelatinization was increased to a greater extent than films without oil. The addition of fenugreek oil to films showed a good inhibition area of 40.22% for native+oil films and 41.53% for cross-linked+oil films % against Escherichia coli. This study confirmed the successful utilization of fenugreek oil as a very effective antimicrobial agent in preparing edible films.