Bhutan is known for its developmental philosophy of Gross National Happiness. Bhutan introduced mental health services in 1997 with the launch of Mental Health Program. Mental health includes psychological, emotional, and social well-being. The Department of Psychiatry, Jigme Dorji Wangchuck National Referral Hospital in the capital city Thimphu is the only psychiatric unit providing specialized mental health services in Bhutan. The psychiatric unit consists of multidisciplinary team rendering both out- and in-patient mental health services. However, mental health services were gradually integrated in district hospitals, Primary Healthcare Centres and in schools. Although mental health services are an essential component of the healthcare system, the system faces numerous difficulties. Inaccessibility to mental health services due to geographical location and inadequate mental health professionals poses challenges in addressing mental health issues. Mental health issues are perceived differently, and the people with mental health issues often suffer from stigmatization creating barriers in seeking mental health services. Therefore, misconception and stigma associated to mental illness also cause greater challenges in delivering mental health services. Mental health funding has been substantially lower than the World Health Organization recommended mental health budget, amounting to 1% of health budget. Inadequate mental health funding remained a serious concern for the last few decades. Adequate mental health funding is vital in expanding the overall Mental Health Program and improving both the quality and quantity of mental health professionals. Additionally, enhancing community mental health initiatives will reinforce mental health services. Furthermore, there is a need for advancements in evidence and mental health research to support evidence-based practices and enhance mental health literacy.
Background: Fish is a possible source of foodborne infections with Salmonella and Escherichia coli. This study was conducted to identify Salmonella and E. coli along the fish value chain in Bahir Dar City, Ethiopia.
Methods: A cross-sectional study was undertaken with purposive sampling. A total of 121 specimens comprising fresh fish, retailing fish, filleted and cooked fish, swabs, and water samples were collected. Both culture based and molecular methods were used for detection.
Results: E. coli isolated from 41 (33.88%) and Salmonella from 6 (4.96%) specimen. The highest E. coli isolation rate was from retailing fish 16 (80%), whereas the highest Salmonella isolation rate from filleted tissue 2 (20%). At restaurants, 12 (30%) samples were positive for E. coli and 3 (7.50%) for Salmonella. All 41 E. coli isolates were resistant to amoxicillin/clavulanate, whereas no resistance was shown for gentamicin and amikacin. Two thirds of Salmonella isolate and 95.12% of E. coli were detected as they develop multidrug resistance. The highest rate of resistance was recorded for ceftazidime against all (n = 6) isolates of Salmonella species. From a total of 10 E. coli isolates tested by PCR, 4 were positive for hemolysin A1 and/or eae virulence genes.
Conclusions: The study detects the potential biological hazards along the value chain. Hygiene of fish handlers and their working environment and proper fish cooking are highly valuable. One health campaign should be carried out on drug resistance, contamination of the lake, and fish safety.

