Handwashing
May 2008

SOUTH TEXAS health officials urge handwashing more often
30.may.08
MySA.com
Don Finley
http://www.mysanantonio.com/news/education/stories/MYSA.052908.dysentery.23fe19a.html
An outbreak of diarrheal illness in Bexar and other South Texas counties has prompted public health alerts to parents, teachers and school administrators to make sure children and their caregivers wash their hands thoroughly and often, and that sick children be kept home.
At least 67 lab-confirmed cases of shigellosis, commonly known as dysentery, have been reported in Zavala and Dimmit counties since May 5. At least 38 have been reported in Bexar County — although local officials say the numbers are certainly higher since most patients aren't tested for the infection. Several have been hospitalized.
At least some of the cases are resistant to standard antibiotic treatment. State health officials are recommending those who need to be treated — many recover without treatment — be given an injection of the antibiotic ceftriaxone, sold under the brand name Rocephin.
The Metropolitan Health District on Thursday sent a letter to local day care facilities, urging them to take extra steps including daily cleaning of toys and notifying parents of the outbreak.

CANADA: Hospital takes hand washing seriously
23.may.08
The Sault Star
Frank Dobrovnik
http://www.saultstar.com/ArticleDisplay.aspx?e=1040529
Just about the first sight that greets you upon entering an Ontario hospital or nursing home is either an antibacterial gel dispenser or a poster promoting infection control. But how many heed these reminders?
Sault Area Hospital spokesperson Rose Calibani was quoted as saying, "We don't really have any effective measurement tools at this time."
That's why health-care facilities seeking accreditation will now be required to demonstrate that staff and volunteers are serious about washing their hands to control spread of infection.
Accreditation Canada, to which the vast majority of Canadian hospitals and nursing homes voluntarily submit audits on various quality issues, will next year require them to demonstrate rates of hand-washing — and ways to improve them.
Washing your hands is the single most effective way to prevent the spread of germs to another person. But just an estimated 40 per cent of health care workers do it.

K-STATE: Hand-washing helps prevent spread of food-borne illnesses
06.may.08
Kansas State Collegian
Krystle Richard
http://media.www.kstatecollegian.com/media/storage/paper1022/news/2008/05/06/CampusNews/HandWashing.Helps.Prevent.Spread.Of.FoodBorne.Illnesses-3365365.shtml?reffeature=htmlemailedition
Barfblog Post
Foodborne illnesses kill about 5,000 people each year, according to the Center of Disease Control and Prevention's Web site. Communication specialist for the Kansas Department of Health and Environment, Mike Heideman, said hand sanity is a good way to avoid some of the risks of getting sick, adding, "Washing with soap and warm water before and after eating or handling food or using the toilet can prevent cross contamination."
He said people should be sure to wash for at least 20 seconds being sure to clean under fingernails and all surfaces of the hands.
Joye Gordon, associate professor of journalism, who has done research on how to communicate physical hazard, was quoted as saying, "Things people don't fear is what usually kills them. [Washing is] so important to us, culturally and socially."
Andrew Reece, graduate student in food science, was cited as saying the dangers associated with food contamination can range from cramps to bloody stool to vomiting or even death. Prevention of cross contamination is important with food storage, Reece said, adding, "Keep meats separate from fruits and vegetables. Sometimes people keep vegetables in the crispers and the juice from the meat will drip down on to the vegetables."
Proper food storage can also help keep food-borne bacteria from spreading. Reece said meats should be kept frozen, and if they are left sitting thawed for more than two days, they should be thrown out. Dairy products and fruits and vegetables should be kept no more than a week, he said. He also said people should pay more attention to food-storage guidelines and expiration dates.
"Expiration dates on most products usually refer to quality guidelines," Reece said. "It's not that the product isn't still good after the date, but it may not be at its best quality."
Gordon was further cited as saying a common cause of the problem locally is that students' refrigerators are not kept cold enough, adding, "They should keep the temperature 40 degrees Fahrenheit or below. Some pathogens thrive in cold temperatures." (anyone want to comment on that? -- dp)
Reece said students should also pay attention to packaging labels. He said using a microwave oven to cook food is not a proper substitute for a standard oven if that's what a package calls for.
"Sometimes packaging can be really vague, and the food may seem fully cooked, but isn't," he said.
Additionally, students can visit foodsafety.ksu.edu and barfblog.ksu.edu for more information about food safety.