Report: Healthcare waste characterization in Chittagong Medical College Hospital, Bangladesh

Background and Objective:Infectious waste management practices among health care workers in the tertiary care hospitals have been questionable. The study intended to identify issues that impede a proper infectious waste management.Methods:Besides direct observation, in-depths interviews were conducted with the hospital administrators and senior management involved in healthcare waste management during March 2014. We looked at the processes related to segregation, collection, storage and disposal of hospital waste, and identified variety of issues in all the steps.Results:Serious gaps and deficiencies were observed related to segregation, collection, storage and disposal of the hospital wastes, hence proving to be hazardous to the patients as well as the visitors. Poor safety, insufficient budget, lack of trainings, weak monitoring and supervision, and poor coordination has eventually resulted in improper waste management in the tertiary hospitals of Rawalpindi.Conclusion:Study has concluded that the poor resources and lack of healthcare worker’s training in infectious waste results in poor waste management at hospitals.

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“…21 Hospital should ensure the implementation of waste management plan to avoid the health and environmental hazards. 22 , 23…”

Section: Discussionmentioning

confidence: 99%

Practices and challenges of infectious waste management: A qualitative descriptive study from tertiary care hospitals in Pakistan.

Kumar¹,

Shaikh²,

Somrongthong³

et al. 2015

Pak J Med Sci

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“…Food waste from hospital food service can be divided into kitchen waste and plate waste and mostly research on food waste in hospitals are primarily based on individual plate waste mainly because of its direct influence on patient nutritional outcomes. Plate waste as in the hospital setting refers to the remaining served food which are left and not eaten by patients [ 3 4 5 6 ]. A recent review of the global hospital food waste conducted in 2018 concluded that, hospital plate waste were measured from 6% to 65%, but more commonly between 15% and 35% with a median individual plate waste of 31% [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Plate waste study among hospitalised patients receiving texture-modified diet

et al. 2021

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BACKGROUND/OBJECTIVES While plate waste has been widely investigated in hospitals, there have been minimal studies specific to the texture-modified diet (TMD). This study aims to determine the percentage of plate waste among patients prescribed with TMD and its contributory factors. SUBJECTS/METHODS This was a single-centre study conducted in the university hospital on three types of TMD (blended diet, mixed porridge, minced diet) during lunch and dinner meals. Weighing method and visual estimation method assisted by digital photograph were adopted in this study. Face to face interview was carried out to investigate on 1) the food/food service quality factors in terms of patients' satisfaction level towards sensorial quality of food and food services provided and 2) the clinical/external factors including appetite, the provision of oral nutrition support, time taking the diet, the need for feeding assistance and the length of hospital stay. RESULTS The mean percentage of overall plate waste of 95 patients receiving TMD was high (47.5%). Blended diet was identified as the most wasted diet (65%) followed by minced diet (56%) and mixed porridge (35%). Satisfaction level among patients was moderate. Patients on TMD in general had higher satisfaction level on the aspect of food service as compared to food quality. Substantial association between sensorial qualities of food and plate waste were varied according to individual TMD type. A multiple linear regression showed that only the satisfaction level toward the aspects of appearance and variety of foods were the predictors of TMD plate waste (R 2 = 0.254, P < 0.05). CONCLUSIONS A significant relationship between the percentage of plate waste and the overall satisfaction level of patients receiving TMD suggests that vigorous strategies are needed to reduce the food waste of TMD which will lead to a better nutritional status and clinical outcomes among the patients.

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“…In Bangladesh, a total of 2490 kg/day HCW (0.57 kg/patient/day, of which 0.21 kg/patient/day was HW and the rest 0.36 kg/patient/day was non-HW) was produced in Chittagong Medical College Hospital. The amount of HCW produced in the hospital was positively correlated with the number of beds ( r s = 0.79, P < 0.01) [15]. A study carried out in Iran and involved 14 hospitals indicated that the HCW generation rate was comprised of 51.6% of infectious waste, 47.2% general waste and 1.2% sharps [16].…”

Section: Introductionmentioning

confidence: 99%

Assessment of the health care waste generation rates and its management system in hospitals of Addis Ababa, Ethiopia, 2011

et al. 2013

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BackgroundHealthcare waste management options are varying in Ethiopia. One of the first critical steps in the process of developing a reliable waste management plan requires a widespread understanding of the amount and the management system. This study aimed to assess the health care waste generation rate and its management system in some selected hospitals located in Addis Ababa, Ethiopia.MethodsSix hospitals in Addis Ababa, (three private and three public), were selected using simple random sampling method for this work. Data was recorded by using an appropriately designed questionnaire, which was completed for the period of two months. The calculations were based on the weights of the health care wastes that were regularly generated in the selected hospitals over a one week period during the year 2011. Average generation indexes were determined in relation to certain important factors, like the type of hospitals (public vs private).ResultsThe median waste generation rate was found to be varied from 0.361- 0.669 kg/patient/day, comprised of 58.69% non-hazardous and 41.31% hazardous wastes. The amount of waste generated was increased as the number of patients flow increased (rs=1). Public hospitals generated high proportion of total health care wastes (59.22%) in comparison with private hospitals (40.48%). The median waste generation rate was significantly vary between hospitals with Kruskal-Wallis test (X2=30.65, p=0.0001). The amount of waste was positively correlated with the number of patients (p < 0.05). The waste separation and treatment practices were very poor. Other alternatives for waste treatment rather than incineration such as a locally made autoclave should be evaluated and implemented.ConclusionThese findings revealed that the management of health care waste at hospitals in Addis Ababa city was poor.

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Report: Healthcare waste characterization in Chittagong Medical College Hospital, Bangladesh

Cited by 36 publications

References 11 publications

Practices and challenges of infectious waste management: A qualitative descriptive study from tertiary care hospitals in Pakistan.

Practices and challenges of infectious waste management: A qualitative descriptive study from tertiary care hospitals in Pakistan.

Plate waste study among hospitalised patients receiving texture-modified diet

Assessment of the health care waste generation rates and its management system in hospitals of Addis Ababa, Ethiopia, 2011

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