So lets be Frank about Hygiene

If an operative has an open, undressed wound, bacteria will enter the body if it is allowed contact with it. Therefore, all open wounds must be covered with waterproof dressings before cleaning can commence.

Also, if the operative has an intolerance to certain organisms in the environment and the intolerance manifests itself in the form of rashes with areas of broken skin (i.e. eczema), these rashes can become further infected and must be suitably dressed. It should also be pointed out that bacteria in contact with unbroken skin can still lead to an infection.

The way in which we prevent certain harmful bacteria entering or coming into contact with the body is by the issue of Personal Protective Equipment (PPE). In most cases PPE can be used to protect the respiratory and gastro-intestinal tracts, as well as the skin, especially the hands, which are the most significant parts of the body susceptible to infection by viruses, bacteria and certain fungi.



Now that we have an understanding of the way in which harmful bacteria can cause infections, we must consider the conditions that affect the ability of these micro-organisms to survive and multiply. In general terms there are four main factors that directly influence the growth of bacteria. These are:

1.Temperature All bacteria, like most living organisms, thrive if the temperature is just right i.e.not too warm and not too cold. The following chart indicates the affects on bacteria growth through a range of temperatures:



As you can see from the chart, extremes of temperature allow bacteria to be controlled effectively and they will grow rapidly within the mid-range.

2. Moisture Again, like all living things, bacteria require water or moisture to survive. High levels of humidity will encourage bacteria growth.

3.Time The longer bacteria are allowed to dwell on a surface without disinfection, the more they will continue to grow in numbers, increasing the risk of infection.

4. Food Certain foods are more susceptible to infection than others. For instance, soups,gravies,meat, eggs, milk and dishes made from them are considered to be high-risk foods in terms of contamination. Also, the more food is handled or reheated will increase the likelihood of contamination. Foods that are less likely to become contaminated are those with high levels of salt and sugar or products contained in vinegar. Nevertheless, all foodstuffs are potential sources of bacteria contamination and care should be taken that all are handled and stored safely and correctly. Waste foods should be disposed of immediately to remove the risk of contamination.