Bacteria can be transferred to food from utensils that are not cleaned and sanitized properly. The

In the case of the Salmonella gastroenteritis outbreak after a reception, the origin of the illness comes down to the potato salad served at this event, however, the investigators are not certain of the mechanism of contamination. Whether the service worker (infected) might have unknowingly contaminated the food item or whether the food service worker also was infected through the same source as the case-patients remains unclear.2 Because the mechanism is unclear, it’s hard to identify if any of the ingredients in the potato salad were the culprit. In many cases, however, investigators are able to identify the mechanism for contamination.

Thoroughly washing your hands can be one of the best ways to prevent the spread of pathogens that cause illnesses. Our bodies have several lines of defense to fight infections. It is very important to do what we can do to avoid the pathogens from entering our system in the first place. Our hands pick up microscopic pathogens from objects that were touched by people who may not have washed their hands very well. When we forget to wash our hands or don’t wash them properly, we can spread pathogens from our hands to our internal systems by touching other parts of our body. During this lab activity, my partner and I will test the effectiveness of different hand-washing times, techniques, and

This experiment illustrates the importance of handwashing and proves that hand washing is worth it. Since our hands are constantly coming into contact with ourselves and others, touching surfaces, grabbing objects, being sneezed into, etc., keeping our hands clean is one of the most effective, yet simple way we can take to avoid getting sick and spreading germs to others. Many diseases and conditions are spread by not washing hands with soap and clean, running warm water. “The human skin is a host to anywhere between 10,000-10,000,000 bacteria per square centimeter and since health care providers come into contact with pathogenic bacteria by being engaged in patient care, hand washing can reduce the risk of spreading diseases (page 3).” The objective of the experiment is to test the effectiveness of hand washing and demonstrate normal flora. This report presents the procedures and materials for the experiment, the experiment's results, and an analysis of those results.

Things that are used commonly by students and staff should be routinely disinfected to ensure the health and safety of the people using the provided materials. Bacteria is related to disease (American Association for the Advancement of Science, 1885) Previous studies on the surface of a high school telephone showed that the phones had an uncountable number of bacteria colonies (Yalowitz, 2003). We know that surfaces used by the public often become contaminated because of the bacteria on peoples hands. A study on the bacteria on peoples hands showed that 28% of people have fecal matter on their hands (Judah, 2010). A study done on the contamination on public doorknobs showed that over 86.7% were contaminated (Nworie, 2012). This experiment was to show us how much bacteria is on the surface of the things we use

The purpose of this study is to evaluate the impact of hand hygiene and how it decreases the transmission of infection throughout (Bloomfield, Aiello, Cookson, O'Boyle, & Larson, 2007). Handwashing can include alcohol based hygiene items and handwashing with soap and water. This study main focus was on North American and Europe. There is plenty of supporting rationale to backup why this study was conducted. Some of the few things this study wanted to achieve are hand hygiene is key to staying healthy and reducing infection. This needs to be followed both in the workplace and around the community to abstain from infections. Handwashing can be achieved by soap and water or hand sanitizers that removes or eliminates many microorganisms on the surface of the hand (de Oliveira Dourado, da Costa Barros, Diogo de Vasconcelos, & da Silva Santos, 2017). This can impact many individuals by using this technique to keep foreign germs off of the hands. The importance of washing hands

Foodborne illness, or food poisoning, happens everyday in the U.S. and it is estimated that 48 million people are affected by it every year. Of these 48 million, 128,000 end up in the hospital and 3000 of them die from foodborne pathogens (Tucker, 2014). Foodborne illnesses can be caused by biological, chemical, or physical contaminants. The biological contaminants consist of bacteria, viruses, parasites, and fungi. Chemical contaminants are pesticides, cleaning supplies, and toxic chemicals. Physical contaminations are dirt, glass, wood, splinters, stones, hair, jewelry, and metal shavings (Tucker, 2014). Salmonella, a bacterium, has been the most common reported cause of food poisoning. Salmonella is most commonly exposed to humans through animal feces and it is usually from animals that give us beef, poultry, and dairy products. People who do not wash their hands after being around animals can also transmit salmonella into our food. The symptoms of Salmonella are abdominal cramps, diarrhea, nausea, vomiting, and fever (Tucker, 2014). The symptoms will usually resolve on their own in healthy people but may become life threatening in those with compromised immune systems. In order to prevent Salmonellosis, raw eggs should be avoided, as well as undercooked meat, shellfish, and unpasteurized milk and juice (Tucker, 2014). It is also important to always practice hand hygiene before handling any uncooked food products. Escherichia Coli, otherwise known as E. coli, is

Testing the Effects of Bacteria Growth on a Non-Treated Vs. Treated Hand Name: Laura Torres Biology 1407-P Abstract The objective of this experiment was to test the effects of bacteria using a treated hand and an unwashed hand. Two plates of agar and a hand is used to retrieve the bacteria and then placed in a temperature where they can survive. Different types of bacteria are affected by the environment that slow down or increase the growth of these prokaryotes.

One of the commonest modes of transmission for infection is our hands. As care assistants, our hands come into contact with many possible infectious agents such as body excretions and secretions for example blood, urine, faeces, vomit and sputum. If good hand hygiene isn’t practiced, micro-organisms will be passed from one individual to another. General cleanliness, including general, environmental, equipment and materials reduce the sources of infection within the care home.

Introduction Bacteria growth on the petri dishes can be compared to bacteria growth on food. Bacteria grows on food and takes its nutrients from the food, in the same way that the bacteria in the petri dishes gets its nutrients from the nutrient agar. Also bacteria on food can spread very quickly over the food, just as it can in the petri dish. The microorganisms that contaminate food can be good and bad bacteria, as it can be in the petri dish, not all bacteria is harmful. The same common types of bacteria, like molds and yeasts, could be found in both the petri dishes and on spoiled food items.

Foodborne illness is one of the more common illnesses that affects every 1 in 6 Americans each year according to the Center for Disease Control (CDC) (cdc.gov). Of those 48 million people, about 128,00 are hospitalized while 3,000 are left dead (cdc.gov). Foods such as: fruits, vegetables, meat and poultry, and shellfish, are the number one causers of foodborne illness. Produce accounted for the highest affecting food group with leafy greens causing more than 46% by the norovirus (https://www.cdc.gov/foodborneburden/attribution/attribution-1998-2008.html). Poultry accounted for the most deaths with findings of Salmonella and Listeria as the two main bacteria causing agents.

Over the years one of the leading causes of hospital acquired infection has been attributed to the poor hand hygiene. Whether it is due to the fact that healthcare workers are not sanitizing their hands between patients that can lead to cross contamination between patients, between staff and patients, or even staff to staff. Since a majority of hospital associated infections such Methicillin-resistant Staphylococcus aureus (MRSA) or Vancomycin-resistant Enterococci (VRE) as are transmitted via contact and can remain on surfaces for up to thirty of more days it is very easy to transmit between patients with ineffective hand hygiene. There should be accessibility to both hand sanitizers as well as handwashing areas which would make it easy for staff, patients, and visitors to follow hand washing protocols. Studies done over the past on health care workers in reference to proper hand hygiene has shown that there is still an at least a fifty percent times in which proper hand hygiene is not performed (Ara, et al., 2016). On a daily basis a health care worker comes into contact of different microbes which are easily transmitted and according to the CDC not following the proper hand hygiene along with adequate solvent is reportedly the number one factor that contributes to HAI’s (CDC, 2015). Healthcare facilities are currently making handwashing more accessible by providing alcohol based hand sanitizers outside of patient’s rooms which are more visible to visitors and staff. Studies have shown several factors that contribute to the lack of proper hand hygiene, knowledge of the spread of infection via contact with contaminated hands, the importance of having solvents such as hand sanitizers being accessible and antibacterial soap, the understanding of the proper method involved in hand washing, understaffing is also a

In my setting, food is prepared, stored and cooked hygienically. Kitchen area is clean all the time and anyone handling foods have “Food & Safety Certificate” and good personal hygiene. Anyone handling food washes her/his hands with hot water and soap before touching any

The number of health-care associated infections and patient safety must be addressed and improved by actions and plans that can be implemented as soon as possible. Estimates indicate that hundreds of millions of patients contract these infections worldwide on a yearly basis. This article outlines the need for hand hygiene in order to prevent and control healthcare-associated infections (also referred to as HCAI’s). It states that a large number of HCAI’s are preventable, and measures regarding strict observance of hand hygiene methods must be taken. In October 2004, from all corners of the globe, patient groups, governmental agencies and policy-makers held a meeting advance the patient safety goal of "first, do no harm” and to essentially promote

Nina Redman talks about the international food safety and how it works against the foodborne diseases. The world Health Organization (WHO) plays a major rule on food safety by publicizing the safety related programs and workshops. Beside bacteria and viruses, Nina also wrote about some other food safety threats such as hormones in milk, overuse of antibiotics in farm animals, genetically engineered plants etc. Risk assessment is a tool that scientists use to reduce the risk of these threats. The foodborne illness/disease most likely happens from the bacteria. DNA “fingerprinting” is one of the best tool that scientists have invented to investigate the foodborne illness.

Over the years, the Centers for Disease Control (CDC) have identified several risk factors and estimated that 76 million cases of foodborne illness occur annually in the United States. Risk factors that contributed to