Transcript Hand Hygiene to Prevent the Spread of Disease
Hand Hygiene to Prevent the Spread of Disease
Lynn Nakamura-Tengan Extension Educator
What will be covered
• Basic information about germs – Types – Modes of transmission • Importance of hand washing – When to wash – How to wash • Alternative hand hygiene options – Products available • Implementation in local settings
Germs-
microscopic organism
• Bacteria • Viruses • Fungi • Protozoa
Bacteria
• a single cell • helpful, pathogenic (harmful, causing disease), and spoilage (deteriorates food) • balls, rods, or spirals • Salmonella, Staphylococcus aureus, Streptococci • Some bacteria produce poisons called toxins -
Clostridium botulinum
bacteria
Streptococci Bacteria
Source: National Institute of Health-NIAID
Viruses
• Viruses are smaller than bacteria • Viruses are protein structures, not cells • Require a living host to survive • Highly infectious • Viruses can be rod-shaped, sphere-shaped, or multisided, common examples: Hepatitis A, Norwalk virus, influenza virus
Fungi
• primitive vegetable • found in air, in soil, on plants, and in water • familiar ones - mushrooms, yeast, mold, and mildew • Some live in the human body, without causing illness • Some are beneficial - penicillin and yeast for fermentation
Protozoa
• microscopic one-celled animals • Protozoa can be parasites or predators • In humans, protozoa usually cause disease • Examples: Malaria - a protozoan parasite, Trichinia spialis (pork and wild game meats), Giardia lamblia (contaminated water and anything it contacts)
Germs:
modes of transmission
• Person to person • Cuts, abrasions, wounds • Insects – mosquito (Dengue, West Nile), flea (plague) , tick (Lyme disease) • Water – e-coli,
Cryptosporidia, Giardia and Salmonella
• Pets – dogs & cats (rabies), reptiles (Salmonella)
Germs:
modes of transmission
• Air - cough and sneeze • Hands
Germ enter your body - hands
• Hands to food – unwashed hands preparing foods • Hand to hand – shaking hands • Food to hands to food – raw poultry to ready to eat foods • Food to hands to infant – diaper changing to infant • Nose, mouth or eyes to hand • Hands to nose, mouth, eyes
Germs enter your body - other
• Insects such as mosquitoes, fleas and ticks • Animal bites • Open cuts, abrasions, or wounds; treat and cover wounds immediately.
Avian Flu
Greatest risk from handling & slaughtering infected poultry • Do not eat sick or dead poultry • Do not touch sick or dead birds without gloves • Do not let children touch or play with sick or dead birds or their feathers • Do not sell or buy birds from infected area • Do not move sick or dead birds out of an infected area • Do not drink unboiled/treated water from areas with bird droppings • Do not swim in waters used by wild birds birds m
Handwashing
Hand hygiene is the primary measure to reduce infections…” Soaps - designed to clean the skin by removing dirt, oils and germs. Antibacterial soaps - contain Triclocarbon and Triclosan, for added germ killing protection Hand sanitizers – waterless, include a germ kill ingredient: alcohol, Triclocarbon, Triclosan
When to wash your hands
• • • • • • • • • • Before and after eating, drinking, smoking or chewing tobacco products After going to the bathroom After changing diapers or cleaning up a child who has gone to the bathroom Before and after tending to someone who is sick After blowing your nose, coughing, or sneezing After touching hair, face or clothing After handling an animal, animal parts or animal waste After handling garbage, cleaning products, pesticides, fertilizers, soil Before and after treating a cut or wound Anytime hands look dirty
Hand washing Experiment
1. Break up into 6 groups – – – – – – Liquid soap and water Foam Soap Water only Alcohol sanitizer Chlorine sanitizer Hand wipes 2. Apply “Pretend Germ lotion” 3. Clean hands as directed for your group 4. Record results of your hand hygiene 5. Discussion on findings
Handwashing Resources: •
Clean Your Hands brochure • Multi-lingual Handwashing poster • Germ City - When to Wash and Wash Your Hands posters • Handwashing Video by Carl Winters, UC Davies http://foodsafe.ucdavis.edu/FSM_Source/HTML_Source_FSM/music_videos.ht
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