Hand Hygiene

Humans have a normal flora, which consist of a bunch of different microorganisms. There are many different microorganisms and various kinds of microorganisms in different parts of the body (Thougaard Herluf others. 2007). Flora as can be in the article "Hand hygiene: An evidence-based review for surgeons" (Nicolay CR 2006) fall into two groups. A resident flora, which is always in your skin and a transient flora, which is temporarily on our skin and that got there because we come into contact with different things like surfaces or people. This transient flora can be under the same article is largely washed away by soap and water for washing is one minute or longer. But the most effective cleaning, no hands may, however, to wash their hands in alcohol or a similar antiseptic. That bacteria can be transmitted through hand to hand contact is often enough to know. With it knows for sure many also the importance of good hand hygiene, especially those who work in healthcare and food industry. I surveys conducted have found that good hand hygiene reduces risk and may even prevent the secession of such food poisoning and spread of so-called nosocomial infektioner1. People in food industry was particularly eyes to this when the Swedish National Food Administration published "Reported suspected food poisoning 2006" and "Poor knowledge of hygiene behind many food poisoning "in November 2007. Where they showed that poor hand hygiene was one of the most common causes of food poisoning in 2006.

Bacteria can also be transmitted by indirect contact, from hand to hand to the surface and then by hand to a Another part of the body or to food. This phenomenon is something that Wendy A. Harrison and others raised in the scientific article "Bacterial transfer and cross-contamination potential associated with paper-towel dispensing ". This article illustrates the problem with a freshly washed hand may be contaminated by paper towel holder. A similar article in the title of "Environmental surface cleanliness and the potential for contamination during handwashing "describes how bacteria can be transferred from object to hand in with handwashing in health care. In an article at the title "Surface disinfection: should we do it?" It is clear that the surfaces including bedside tables, beds, door handles and taps in hospitals can become contaminated with pathogenic microorganisms VRE (Vacomycinresistenta Enterobacter) and MRSA (Meticillinresitent Staphyloccus areus). They have also found evidence that these bacteria can survive is a period in these areas which could lead to the spread further. The article "Environmental contamination makes an important contribution to hospital infection" also establishes the fact that the germs of all MRSA and VRE can survive for several days and up to a couple months on surfaces and thus spread far beyond the contamination present.

Even at home there as Scott Elizabeth's article "Hygiene issues in the home" in 1999, the risk that contaminated with potential pathogens. In the kitchen, it is plain that there are potential pathogens on benches and cutting boards after they have been in contact with such raw foods, humans or animals.

In the article it also appears that potential pathogens can be spread through shared laundry rooms, floors and all other surfaces in the bathroom when someone or something comes into contact with the surface.

These articles and my own curiosity is the basis for this thesis, which will include a survey of shopping carts and shopping baskets at grocery stores, in the presence of aerobic microorganisms.

fran har

Micro-organisms are living organisms which are not visible to the naked eye. In gardening, micro-organisms play a very important part in the breakdown of plant and animal residue, convert it into plant nutrients, and then hold those nutrients in place to make them available to plants. This is the process by which humus is made.

In a single handful of typical garden soil, there may be millions of bacteria from thousands of different species, thousands of fungi, protozoa, microscopic nematodes, mites and micro arthropods, all living their lives and enriching the soil.

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