THIS LEAFLET AIMS AT GUIDING YOU THROUGH THE VERY FIRST DAYS OF AN OUTBREAK
This leaflet aims at guiding health workers though the very first days of an outbreak. It addresses the following questions:
Is this the beginning of an outbreak?
Is the patient suffering from cholera or shigella?
The leaflet also has sections on how to protect the community, how to ...treat patients and what to do if an outbreak is suspected.
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For US Healthcare Settings
To improve survival and quality of life among the 2.5 million children living with HIV, a comprehensive package of prevention, care and treatment is required. This package should include management of infections such as pneumonia, diarrhoea, malaria and ear infections, as well as common opportunisti...c infections and HIV-related co-morbidities. WHO is developing a series of guidelines on each of these conditions, following the GRADE approach. The document on the management of pneumonia and diarrhoea in HIV-infected infants and children is the first of this series. The recommendations are similar to those for non infected children, but they cover specific aspects related to HIV infection.
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A GUIDE FOR HEALTH WORKERS AND AUTHORITIES IN NIGERIA
Available in Englisch, French, Spanish and Chinese
As of 30 June 2023, globally, a total of 24 countries reported AWD/cholera outbreaks. In the Eastern Mediterranean Region of WHO, 8 countries namely, Afghanistan, Iraq, Islamic Republic of Iran, Lebanon, Pakistan, Somalia, Syria, and Yemen have reported Acute Watery Diarrhea (AWD)/ suspected cholera... cases during 2022. In 2023, 6 out of these 8 countries continued to report AWD/ suspected cholera cases in 2023.
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What you should do as head of school or child centre to prevent cholera:
Educate all staff and pupils on the common cholera transmission routes and how to prevent it.
Educate all kitchen staff on how to handle food and cooking utensils. Emphasis the key points below:
o All kitchen staff MUST wa...sh their hands with soap and chlorine solution before cooking or handling food.
o All food should be properly stored to prevent contamination from insects etc.
o Wash all food in safe water.
o All food served should be properly cooked, and served hot.
o Only allow kitchen staff to enter the kitchen and to serve food.
o Wash dishes with soap or chlorine solution and rinse under safe water. Dry dishes on a rack well above the ground and in the direct sunlight (sunlight will help to disinfect).
All students should wash their hands with soap and safe water or chlorine solution before eating
Avoid washing your hands in a bowl of standing water, always use safe, running water!
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A poster advertising oral rehydration salts (ORS) and zinc, part of the SHOPS mass media campaign in Ghana, was distributed widely to pharmacies and over‐the‐counter medicine sellers to improve caregivers’ and providers’ awareness of the new diarrhea treatment protocols for children under 5.