1. Hand Hygiene to Prevent the Spread of Disease
Lynn Nakamura-Tengan
Extension Educator

2. 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

3. Germs-microscopic organism
Bacteria
Viruses
Fungi
Protozoa

4. 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

5. 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

6. 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

7. 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)

8. 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)

9. Germs: modes of transmission
Air - cough and sneeze
Hands

10. 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

11. Germs enter your body - other
Insects such as mosquitoes, fleas and ticks
Animal bites
Open cuts, abrasions, or wounds; treat and cover wounds immediately.

12. 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

13. 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

14. 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

15. Hand washing Experiment
Break up into 6 groups
Liquid soap and water
Foam Soap
Water only
Alcohol sanitizer
Chlorine sanitizer
Hand wipes
Apply “Pretend Germ lotion”
Clean hands as directed for your group
Record results of your hand hygiene
Discussion on findings

16. 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 -

17. Thank you and Happy Handwashing!