Importance of Fomites in the Transmission of Infectious Disease Charles P. Gerba Department of Soil, Water and Environmental Science And Epidemiology and.

Slides:



Advertisements
Similar presentations
DIAPERING STEPS TO REDUCE THE SPREAD OF DISEASE REBECCA WEBB, RN CHILD CARE HEALTH CONSULTANT LINCOLN TRAIL DISTRICT HEALTH DEPARTMENT.
Advertisements

HAND HYGIENE PRESENTER: CATHERINE W NGUGI 1. Objectives n Identify the single most effective way to reduce the spread of hospital associated infections.
1. Select from a list when you should wash your hands. 2. Describe the proper method of washing your hands. 3. Select from a list the single most important.
Hand Hygiene In-Service for Staff
Protecting Your Food Supply From the Farm to the Fork  A proper hand washing protects our fruits and vegetables from contamination.
Got Soap?.
Managing Infectious Disease
Blood Borne Pathogens. The Occupational Safety and Health Administration (OSHA) has issued a standard that can protect you from blood borne pathogens.
CBRF Standard Precautions Training
Nursing Assistant Monthly Copyright © 2015 Cengage Learning. All rights reserved. CNAs are the first line of defense Common infections.
Influenza A, H1N1 “Swine Flu”
Environmental Health & Safety. I.Environmental Management II.Cleaning and Disinfection III.Cleaning Confirmed Cases of Flu IV.Use of Bleach V.Cleaning.
Infection Control. 1. Explain how infectious diseases are spread, and list common preventive measures. 2. Identify and describe common bloodborne diseases.
Wash, Wipe, Cover…. Don’t infect another! Your guide to better hand and respiratory hygiene Infection Control Service.
CAUTION— Germs Hiding Welcome participants and ask everyone to sign the attendance sheet. If you would like to use a pre-test or post-test, use the quiz.
Infectious Disease in Out of Home Child Care Jonathan B. Kotch, MD, MPH, FAAP, Director National Training Institute for Child Care Health Consultants The.
HAND WASHING & HYGIENE Prepared By Jihad K.Khair
1 Bloodborne Pathogens. 2 Bloodborne Diseases u HIV: Human Immunodeficiency Virus causes AIDS - no cure or vaccination u HBV: Hepatitis B virus causes.
Blood borne Pathogens.
Health Class January 6, Good hygiene doesn’t just keep a person clean  Good hygiene helps keep the skin intact to fight infection and prevent injuries.
Hand Hygiene to Prevent the Spread of Disease
Fate and Transport of Pathogens in the Environment Charles P. Gerba Department of Soil, Water and Environmental Science The University of Arizona Tucson,
Hand Hygiene in Healthcare Connie Cavenaugh, BSN Infection Control UAMS.
Infection Control and the Bugs. Blanche Lenard RN, CIC Education Session Infection Control in Healthcare  Environmental Cleaning  Routes of Transmission.
Food Safety is for Everyone Module Two
To Wash, or Not to Wash. That is the Question.
HAND WASHING INFECTIONS
Bloodborne Pathogens & Universal Precautions From BLR 7 Minute Safety Trainer & the Horizon Goodwill Safety Committee.
UNIVERSAL PRECAUTIONS Protecting Yourself From Bloodborne Pathogens. Presentation Prepared by: Laurie G. Combe, MN, RN Laurie G. Combe, MN, RN Klein ISD.
WATERBORNE INFECTIOUS DISEASES David L. Taylor, PhD Infection Preventionist Dept of Clinical Epidemiology The Ohio State University Medical Center.
ROLE OF HAND HYGIENE IN PREVENTING TRANSMISSION OF INFECTIOUS DISEASES David Jay Weber, M.D., M.P.H. Medical Director, Hospital Epidemiology Professor.
Deadly Bloodborne Diseases Hepatitis B (HBV) Hepatitis C (HCV) Human Immunodeficiency Virus (HIV)
Infection Control Handwashing and Hand Hygiene. Handwashing: Clean Hands Save Lives Microbes are all tiny living organisms that may or may not cause disease.
Novel H1N1-virus Formally known as the “Swine flu”
Diseases Non Infectious & Infectious Disease. Non-Infectious Disease  Disease NOT caused by contact with person, object, animal or substance  NOT contagious.
Through the skin (bites, cuts, needles) Through direct contact with mucous membranes Eating contaminated food and drinking contaminated water Inhaling.
MyPyramid Food Safety Guidelines
HAND WASHING.
Introduction to Food Safety. Objective هدف Assess food practices to ensure safer food.
1 Teens Serving Foods Safely 2. 2  What are the 4 most common types of food borne illness??
THR Hand Hygiene Program. Raise awareness about the importance of proper hand hygiene and improve hand washing behavior in participants. Discuss the impact.
6/11/20161 Food Safety Guidelines 1.01NFoodborne Illness “Used with permission” 1.01 N.
Knockouts Bar & Grill Salvador Hernandez Kaitlin Miotke Jennah Reyes Justin Perryman RJ Heston.
Describe OHS Describe Routine Practises Aware of neddle stick Policy Explain types of precautions.
©2016 Cengage Learning. All Rights Reserved. Chapter Eleven – Prevention of Illness through Infection Control Research Findings and Need for Wellness Policies.
Understanding Epidemiology Infectious Agents and Preventative Measures.
Handwashing Recommendations from the Centers for Disease Control.
Blood borne Pathogens Any organism (bacteria, virus, etc..) that can cause disease is a pathogen. Blood-borne pathogens are those found in blood itself.
Hand washing and personal care and their role in food preparation
UNIVERSAL PRECAUTIONS IN THE SCHOOL SETTING
February 3, 2017 Entry task question:
Communicable Diseases
Disease Transmission Chapter 3.
Food Safety Guidelines
Got Soap?.
Got Soap?.
Chapter 15 Infection Control.
Recommendations from the Centers for Disease Control and Prevention
Communicable Diseases
THR Hand Hygiene Program
Preventing Medication Errors and Omissions
Bloodborne Pathogens in Healthcare
Safety & Sanitation.
INFECTION CONTROL.
Health Care Skills MODULE THREE:
MyPyramid Food Safety Guidelines
Gastro- intestinal diseases
Food Safety Guidelines
UNIVERSAL PRECAUTIONS IN THE SCHOOL SETTING
Importance of Handwashing
Presentation transcript:

Importance of Fomites in the Transmission of Infectious Disease Charles P. Gerba Department of Soil, Water and Environmental Science And Epidemiology and Biostatistics University of Arizona Tucson, AZ

 80% of all pathogens in the hospital and home environment are spread through hand contact

Most Diseases Spread Through Hand Contact  Every three minutes, a child brings his/ her hand to nose or mouth  Every 60 seconds, a working adult touches as many as 30 objects

Occurrence of fecal bacteria on the hand (United States) Preparing a meal Greatest Children after playing Doing the laundry Least Person exiting a toilet

Detection of Pathogens on Fomites  Hard surfaces Phones, tap handles, desk tops, door knobs, cutting boards, table tops Phones, tap handles, desk tops, door knobs, cutting boards, table tops E. coli, influenza, parainfluenza, norovirus E. coli, influenza, parainfluenza, norovirus  Clothing Laundry, towels, bed sheets Laundry, towels, bed sheets Salmonella, hepatitis A virus, norovirus, E. coli Salmonella, hepatitis A virus, norovirus, E. coli

Detection of Pathogens on Fomites  Bathroom Sinks, taps, bottom of the toilet seat Sinks, taps, bottom of the toilet seat Norovirus, Giardia, Cryptosporidium, Shigella Norovirus, Giardia, Cryptosporidium, Shigella  Kitchen Sponge, sink, cutting board Sponge, sink, cutting board Salmonella, Campylobacter, E. coli Salmonella, Campylobacter, E. coli  Schools Norovirus, rhinovirus, Salmonella, influenza Norovirus, rhinovirus, Salmonella, influenza

Sites by Coliform Bacterial Densities in the Home Bath Sink Kitchen Floor Bath Counter Bath Floor Toilet Seat Kitchen Sink Sponge Cutting Board

Environments Most Contaminated With Body Fluids

Fomite Cleaning is not enough to Prevent Exposure to Pathogens  % of norovirus detected on surfaces during outbreak at a college campus: 18% during outbreak at a college campus: 18% after cleaning with soap and water: 48% after cleaning with soap and water: 48%  % of surfaces on which E. coli detected: in restroom: 8% in restroom: 8% after cleaning with soap and water: 21% after cleaning with soap and water: 21%

Conclusions  Hand contact plays a significant role in transmission of common infections  Fomite contamination by pathogens is a common event in home and work environments  Washing fomite with soap and water is not enough to prevent the spread of pathogens

Overall Summary  Targeted hygiene is needed for “home” infection control  The benefit is prophylactic but real  Topical antiseptic wash products do not contribute to decreased antimicrobial susceptibility  Extensive data indicate environmental risks from individual active ingredients are unlikely  The data clearly support the current proposed labeling indication (i.e., “ to decrease bacteria on skin”)  The 1994 TFM log reductions after a single wash (i.e., 2 log 10 ) are appropriate, as long as standardized ASTM methods are employed