¾ Bacteria/other microorganisms that cause food poisoning (Salmonella, Shigella, Campylobacter, Aspergillus), virus infections (Hepatitis, Creutzfeldt Jacobs disease), parasites (nematodes, herrings and other relevant worms).

 

that intrigued and baffled doctors in the 19th century.

Just as Dr Semmelweis had predicted, the disease was

conquered when obstetricians began washing their hands

between deliveries. Puerperal fever was simply eradicated

with cleanliness.

The skin is often known as “the largest organ in the

human body”. The skin weights more than any single

internal organ, accounting for about 15% of body weight

and a surface area of 1.5 to 2.0 square meters, most of it

between 2 to 3 mm thick. It is an organ of the integumentary

system made up of a layer of tissues that protect underlying muscles and organs. As the only interface with the

surroundings, it plays the most important role of protection

against pathogens. However, the skin also supports its own

ecosystem of microorganisms. In general, these organisms

keep one another in check and are harmless but certain

factors like pH imbalance, skin stripping or breach in the

epithelial lining of the skin could result in infections of

these microorganisms.

The word ‘antiseptic’ has acquired the special meaning

of an antimicrobial agent (microbicidal/microbistatic),

suitable for application to living tissues and intended

to reduce the viable count or inhibit the growth of the

microbial flora. Skin antisepsis has moved on from the

confines of hospital care and treatment to now play an

essential role in secondary and tertiary health care setups, thereby also going a large footage in home care and

maintenance of general personal hygiene.

A preoperative antiseptic shower/bath decreases skin

microbial colony counts. In a study of > 700 patients who

received preoperative antiseptic showers, chlorhexidine

reduced bacterial colony counts nine fold (2.8 × 102

 to

0.3). Systematic studies proving the role of antiseptics

in controlling various hospital infections like the

above-mentioned one have generated an awareness

and appreciation of the role of antiseptics in infection

control.

36 Concise Book of Medical Laboratory Technology: Methods and Interpretations Specialized Antisepsis

Hairdressing: Microorganisms are everywhere and are

continually introduced into the environment. They live

on skin, in food and dirt. Infection can also occur during

hairdressing procedures. Items such as razors, scissors,

combs, clippers and hairpins can accidentally pierce

the skin. Blood and body fluids do not have to be visible

on instruments or working surfaces for infection to be

transmitted. In such cases, microorganisms are easily

spread between clients and operators and are easily

transferred by contact with unwashed hands, soiled

equipment or contact with blood and body substances.

Both clients and operators are at a risk.

Successful hairdressing businesses supply their clients

with professionally competent, safe and hygienic services

in clean and congenital premises. To do otherwise by

following unhygienic or unsafe procedures or to allow

premises, furnishing/fittings to become dirty or poorly

maintained will not only threaten the commercial success

of the business, but can lead to conditions that jeopardize

the health of both clients and operators and thereby

contribute to the spread of highly infectious diseases.

It is essential to know and understand the health

implications of the procedures carried out and the

precautions that must be taken to minimize health risks.

In developing effective infection control strategies in the

hairdressing industry, operators must identify situations

where there is a significant risk of spreading harmful

microorganisms and intervene at an appropriate time to

prevent the spread.

Instruments: Skin that is intact without cuts or abrasions is

a natural protective barrier against infection but cutting,

piercing, nicking the skin can introduce infectious

microorganisms into the body. Some bacterial infections can

occur without breaking the skin and for this all equipment

must be cleaned between each client. The patient at

risks may be the next client on whom the contaminated

instrument is used. Operators may also be at risk if they

have any open cuts, sores/broken skin that comes in contact

with the contaminated instrument. Some of the infections

that can be spread in hairdressing premises include.

Skin infections (including scalp face and neck)

¾ Staphylococcal infections such as impetigo

¾ Fungal infections on the scalp such as Tinea capitis.

Blood infections

¾ HIV

¾ Hepatitis B and C.

It therefore, becomes necessary to also use the right

disinfectants and sterilization methods in order to obtain

effective infection control. Very often it has been observed

that the disinfectant solution used are inappropriate which

are not capable of providing complete protection.

Hospitality industry: Hospitality industry related

infections date back to the early 70s when two cases gained

considerable mileage. A hotel in Philadelphia was the site

of the outbreak that made 221 people ill and killed 24,

leading to the discovery of “legionnaires disease” a disease

caused by contaminated water. Prior to that, Mary Mallon

was identified as the first healthy carrier of typhoid who

carried over the infection owing to her cooking profession.

Both these separate incidents served as an eye opener to

the increasing need for efficient disinfection policies in

this industry.

The hotel and food industry is an important industry

closely linked tourism, business travel and conventions

which from a significant part of the economy. In providing

a high standard of service to customers, it becomes

an essential prerequisite to ensure a safe and healthy

environment.

As the Hazard analysis and critical control points

(HACCP) defines it, a “hazard” is anything that could

cause harm to the consumer. There are three main hazards

that arise with food served in catering premises. These are

contamination of food by:

¾ Bacteria/other microorganisms that cause food poisoning

(Salmonella, Shigella, Campylobacter, Aspergillus),

virus infections (Hepatitis, Creutzfeldt Jacobs disease),

parasites (nematodes, herrings and other relevant

worms).

¾ Chemicals for example by cleaning materials or pest

baits.

¾ Foreign materials such as glass, metal, plastic and so on.

Of these, the most likely to be harmful are bacteria/

other germs.

A number of critical care points if addressed efficiently

could drastically reduce the number of food hazards that

occur annually which along with huge economic losses

lead to impending ill-health.

Various agents used are: