Low back pain (LBP) is a world health problems and a major cause of disability. The study is to determine the correlation between pain intensity and quality of life (QoL) in patients with chronic LBP. This study was a descriptive, analytical research with the cross sectional design. Twenty-nine chronic LBP outpatients that have visited the Neurology Clinic of Adam Malik General Hospital Medan. Patients from July to November 2015 were selected by consecutive sampling. A questionnaire and interview are asking the information about subjects’ characteristics, diagnosis, medical history, pain intensity and quality of life-based on WHO QoL criteria were used to collect the data. Using Spearman correlation test, we found correlation among VAS and physical function (p<0.001, r=-0.606), limitations due to physical problems (p<0.001, r=-0.837), limitations due to emotional problems (p=0.007, r=-0,477), vitality (p=0.021, r=-0.380), social function (p=0.015, r=-0.403), the feeling of pain (p=0.003, r=-0.499) and general health (p=0.040, r=-0.330). On the other hand, there was no correlation between VAS and mental health (p=0.110, r=-0.235). We concluded that pain intensity in outpatients with chronic LBP in the Neurology Clinic at Adam Malik General Hospital Medan correlates with the patients’ quality of life.

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BACKGROUND: Foodborne disease (FBD) contributes several outbreaks worsening health quality of world population. Many risk factors associated with FBD are related to its processing, preparation, and storage as well as handling practice. AIM: The study aimed to evaluate several proposed risk factors of foodborne disease existed among school-aged children and food-handlers in the school environment. MATERIAL AND METHODS: The descriptive cross-sectional study enrolled 124 students consisting of 64 females and 60 males in two different public schools, 064024 and 066656, Medan, Indonesia, between April and August 2018. The bacterial and parasitological examination was carried out in Microbiology and Parasitology Department. Food-handlers were assessed their appropriateness using standardised questionnaire merit to the guidelines enacted by the Ministry of Health, Indonesia (Kepmenkes RI No.942 / Menkes / SK / VII / 2003 adapted from WHO guidelines) entitled food-handlers sanitation-hygiene requirement guidelines. Data analysis was conducted using logistic regression. RESULTS: The study obtained that there were no food-handlers performed basic principles rules producing high-risk environment and posing a threat to children. Suspected-FBD also found in 55 or 44.4% students, and it was significantly related to several risk factors such as nail hygiene, knowledge level, nail-trimming behaviour, and hand-washing behaviour among students. Data analysis revealed modeling risk factor, Y = 23.440 + 2.003 (Nail hygiene) + 1.294 (Knowledge level) + 5.025 (Nail trimming behavior) + 7.007 (Hand-washing behavior) from logistic regression equation. CONCLUSION: Poor hygiene and sanitation of food-handlers and children per se provide a supportive environment in producing FBDs.

Papaya is a fruit that is often consumed in Indonesia and has increased consumption from 2015-2016 based on SUSENAS 2016. Papaya has high water content (85-90%) and the pH is near neutral. This makes papaya vulnerable and suitable medium for the growth of pathogenic microbes. The presence of pathogenic microbes in papaya can cause health problems for those who consumed them. Objectives this study was to observe the microbial content of sliced papaya in the Universitas Sumatera Utara. Method this research was carried out by conducting laboratory tests and the results obtained in the form of a description of microbial content in papaya cut samples. The content of coliform microbes in sliced papaya was tested using the Most Probable Number (MPN) method and biochemical identification. Papaya samples were selected using total sampling method from the University of Sumatera Utara. Results A total of 14 sliced papaya samples were analysed in this study. By using the MPN test it was found that all papaya samples had a microbial threshold exceeding those determined by SNI 7388: 2009 which is below <20 / g. A total of 9 papaya samples (64.28%) contained Klebsiella sp. bacteria, 5 samples (35.72%) contained E.coli bacteria. Conclusions Bacteria found in this study were Escherichia coli and Klebsiella sp. The presence of microbial content in the sliced papaya sample that exceeds the threshold must be a concern of various parties in the surveillance of snacks being sold.

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