Free bus, Metro passes to elders if JD(S) comes to power: HDK

Kasaragod, Apr 19: Kasaragod, Kerala's COVID-19 hotspot, is the only district in the southern state lacking adequate health infrastructure.

In spite of treating the highest number of COVID-19 patients in the state with meagre infrastructural facilities and even without the support of a medical college in the north Kerala district, no deaths have been reported due to coronavirus.

The state health department views the performance of M Kunhiraman and his team, consisting of Janardhana Naik and Krishna Naik, at the General hospital in Kasaragod as a success story.

"Not only did they control the situation quickly with minimum infrastructure, they also started turning out a large number of negative cases within a few weeks and creditably ensured zero mortality.

This can be showcased as a best global model," Chairman of the Information Education and Communication (IEC) Committee and Project Director Kerala State Aids Control Society, R Ramesh said.

Recalling the ordeal, Janardhana Naik said his first major challenge was the physical examination of a patient with suspected COVID-19.

"Even with the PPE kit, nobody knew how effective they were and it took a whole 30 minutes to wear them properly.

But as time passed, we got accustomed to it," he said.

The traditional method of dealing with a patient involved knowing his or her history, observation and physical examination.

For hundreds of years, the hands-on body approach has been the soul of the doctor-patient relationship -- taking the pulse, tapping on and listening to the chest, feeling lumps.

With the onset of COVID-19 all that has changed.

"In fact, the whole exercise was fraught with grave risks because everything connected with COVID-19 was new.

Doctors have to keep a distance even though the physical examination wearing a Personal Protective Equipment (PPE) is difficult.

Sounds from the body are inaudible, vision is blurred through the smog-covered goggles and a stethoscope seldom has any use," Janardhana Naik said.

It was from March 15 that the hospital started receiving COVID-19 patients, primarily from Dubai.

By the time the first person came, the hospital was ready for him.

Soon, patient numbers began to swell and in a couple of weeks they reached about 91.

From then on, it was teamwork.

Committees were formed for each and every task, including the help desk, IT, treatment, medical board, training, food, waste disposal and data maintenance.

Initially, patients had many misgivings about the hospital.

"Some were disillusioned and even aggressive. Some were not happy with the facilities the hospital had to offer.

But gradually through good treatment and counselling by a psychiatrist, who visited the hospital on alternate days, the confidence and mood of the patients changed and they became friendly with the staff," Naik elaborated.

Counselling was also given to the concerned family members of the patients.

Besides treatment, the medical staff had to spend a considerable amount of time clearing the doubts of patients.

When they got discharged some patients insisted on seeing the faces of the medical staff, who till then were anonymous entities covered from head to toe.

Some even wanted to take selfies with them.

However, the medical team politely turned down their requests and preferred to remain hidden in their work attires.

The mood of the patients also rubbed off on the doctors and hospital staff.

All the physicians and hospital staff are now more confident of dealing with contagious diseases after treating COVID-19 patients.

"Our previous experience of treating H1N1, Chikungunya and Dengue cases helped us a lot.

Words of encouragement from the Health Minister K K Shailaja, Health Principal Secretary Dr Rajan N Khobragade and Health Services Director Dr Sarita R L gave us the impetus to build up confidence.

Moreover, the field health workers did a wonderful job in containing the viral spread," Naik added.

As the number of coronavirus cases rose, the state government on April 5 deputed a 26-member medical team from Thiruvananthapuram to set up a COVID-19 hospital in the district.

They turned a block of the under construction Government Medical College as a hospital-like facility, setting up a 200 bed facility to treat coronavirus patients.

Bengaluru,  Jun 19: Following the coronavirus outbreak, Bengaluru's Kempegowda International Airport has introduced ultraviolet treatment while scanning outbound baggage apart from other measures to enhance passenger and staff safety.

"Two custom-designed UV tunnels have been created to disinfect trolleys after every use. Two custom-designed UV tunnels have been created to disinfect trolleys after every use. These Tunnels are located at a cordoned-off area of the Terminal," according to a statement by the Bangalore International Airport Limited (BIAL).

The airport plans to use an ultra-low volume (ULV) spray treatment for check-in bags: all outbound passenger baggage is sanitised before dispatch to the aircraft

Authorities also plan to minimise use of additional trays for footwear by introducing specially designed trays; the trays that are in use are UV treated and sanitised manually after every use.

Officials are currently in the process of implementing silver nano-coating for frequently used touchpoints for self disinfection like check-in counters, Immigration counters, ATRS trays, etc. Currently, sanitisation of high-traffic areas and frequently touched surfaces continues to be done every thirty minutes manually without disrupting the flow of passengers.

All high-traffic areas are sanitised once every three hours by using ULV machines - eight times in 24 hours.

Washrooms across the Airport premises are sanitised on a regular basis with dedicated manpower, irrespective of the frequency of use. 456 units of tabletop hand sanitiser and 107 units of sensor-based hand sanitisers have been placed across the Terminal.

120 biowaste bins located across the Airport campus enable passengers and staff to dispose of their masks, gloves and other PPE conveniently and safely. This bio-waste is managed by a dedicated team and handed over to a Pollution Control Board-approved vendor and taken away for incineration.

The Airport said that the passenger feedback for the contactless process has been positive. "The objective of the process is to minimise physical contact and enhance passenger throughput," it said.

These sanitisation measures come in light of the highly infectious COVID-19 pandemic which spreads through person-to-person contact. Small droplets from the nose or mouth can spread the virus when they land on objects and surfaces around the person.

Kochi, Jan 22: Rail passengers from Kerala are a happy lot as the state’s traditional food items such as appam and eggcurry, puttu and kadala curry have found their way back to the revised menu of the Railways in the wake of protests over reports that they were replaced by north indian delicacies.

The popular Kerala dishes were reinstated to the list following social media backlash over the Indian Railway Catering and Tourism Corporation’s reported decision to replace the favorite cuisine of Malayalis from its menu with north Indian dishes such as Kachori and Chole Bhature.

Ernakulam MP Hibi Eden, who had shot off a letter to Railway Minister Piyush Goyal raising the issue of alleged discrimination against Keralites, got an assurance from the IRCTC officials that popular items, including snacks such as unniyappam and sukhiyan will be served through its outlets in the state.

Eden said the IRCTC officials who visited him at his home on Wednesday morning have presented him with the list of delicacies to be served by its local vendors in Kerala. In his letter to the minister, the MP had stated that dishes which are very important to Malayalis for breakfast such as appam, egg curry, porotta, dosa, steam cake (puttu) were excluded along with snacks such as banana fry (pazham pori), kozhukkatta, unniyappam, neyyappam and sukhiyan.  He had also raised the issue of hike in price of food items.

According to him, price of meals has been increased from RS 35 to 70 and that ofsnacks such as vada from Rs 8 to 15.  While the price of vada has not been reduced, the fare of snack meal like parotta, chappathi, idiyappam, appam and puttu with kadala curry or egg curry will be served at Rs 50.  According to IRCTC, a passenger will have to shell out Rs 20 for unniyappam/sukhiyan/neyyappam, 2 numbers each.  Informing Goyal of the changes in menu, he said Malayalis are discriminated in trains and railway refreshment rooms by the food which is the right of every passenger.

He had sought urgent intervention of the Minister and speedy action in the matter.