However various studies have shown that hygiene compliance rates in these critical industries are not what they should be. According to WHO, even in resource-rich hospital settings, hand hygiene compliance can be well below 40 per cent. Elsewhere, the Food Standards Agency found that a shocking 39 per cent of staff do not wash their hands after visiting the toilet, and a huge 53 per cent do not wash their hands before preparing food. Hand hygiene has a part to play in general washrooms too – less than six per cent of the population wash their hands adequately according to a study by Borchgrevink, C.P. et al.

So why is this the case, and how can better hand hygiene compliance be promoted and put into place?

Hygiene critical areas: healthcare

The first and most obvious area where hand hygiene is critical is healthcare. Healthcare Associated Infections (HCAIs) are a persistent and serious health threat to patients, and inadequate hand hygiene compliance has a significant part to play in this. In the UK alone, a study by the University of Nottingham found that HCAIs caused by hospital superbugs such as C.difficile and MRSA are responsible for at least 5,000 deaths a year; greater than the number associated with road traffic accidents.

There are several reasons for low hand hygiene compliance in healthcare. According to a report by the AHA Health Forum, the issue is twofold: the human factor, and the method of reporting. On an individual level, insufficient education can lead to common misconceptions; that glove use does not necessitate hand washing; demands being placed on medical staff can lead to fewer hand hygiene events than necessary, or simply forgetfulness. Furthermore, when it comes to reporting hand hygiene compliance, data can also be inaccurate. If measured incorrectly, the required actions are less likely to be implemented when it comes to a hand hygiene review.

Tackling hand hygiene compliance can come in many forms. Greater awareness and education is needed, for example, the teaching of the WHO’S 5-Moments for Hand Hygiene. Strategic placement of resources around healthcare facilities can aid this, encouraging and reminding healthcare professionals when to sanitise and clean.

Alcohol-based hand sanitisers have been cited by the WHO as an essential, complementary method to washing with soap to drive hand hygiene compliance within healthcare facilities, as they require less time and are highly effective at killing potentially harmful germs. Well-placed dispenser points, and smaller more portable pump packs can also be effective here.

Monitoring can also assist when evaluating hand hygiene rates. Existing observation methods can be unreliable, but technology-based electric monitoring systems can both remind professionals of hand hygiene events and record these. They have been proven to provide accurate and reliable data on true hand hygiene compliance levels to help identify areas for improvement.

Hygiene critical areas: the food industry

Another critical area for hand hygiene compliance is the food industry, where the cross contamination of food can cause serious illness outbreaks. Thirty per cent of foodborne illness outbreaks can be traced to poor personal hygiene according to a study by Epidemiol, but many of these diseases are preventable through proper hand washing.

A study by Oregon State University found that the top factors affecting hand hygiene compliance were time constraints, inadequate facilities, a lack of accountability and a lack of general support for hand washing practices in the workplace. With the fast pace and turnover of the food industry, factors such as language barriers and unfamiliarity with the working environment can also lead to misunderstandings and a low compliance rate.

Long-term behavioural change needs to be driven in order to improve hand hygiene compliance in the food industry. More awareness and education of the risks and procedures involved is recommended, ensuring that proper training is fulfilled so that employees are aware of how to avoid cross-contamination. However for high compliance, the right products need to be provided at the right times – an on-site assessment can help with this, by identifying critical hand hygiene control points.

As with the healthcare environment, if products are clearly signposted and labelled, this will assist in promoting thorough and compliant hand washing.  Hand washing should also be incorporated with the use of hand sanitisers, which can be used without water, at the point of need, to provide rapid and easily accessible hand hygiene.

Protecting the general population

When it comes to the general washroom, although less hygiene critical in relation to acute illnesses, hand washing is important when it comes to infection prevention across the general population in places such as offices, schools and public spaces. According to the Centre for Economic and Business Research, the UK economy lost €4.9 billion in 2013 due to poor hygiene related sick leave.

The WHO states that 80 per cent of germs are spread through personal contact or by touching contaminated surfaces, and in office environments, for example, if hand hygiene is not promoted it can quickly manifest in absenteeism and loss of productivity.

A recent survey by the Royal Society for Public Health also found that although the importance of hand hygiene is generally well understood by the public, there is some confusion over the relationship between germs and hygiene, and the times and situations where hand washing is most vital.

There are a wide range of factors that contribute to low hand hygiene compliance levels in general washrooms. An understanding of the difference between washroom types is vital, as is awareness amongst users. In offices, for example, it is critical to bring raised awareness of hand hygiene and the potential risks to truly drive compliance. Resources such as posters and signs can help encourage this, as can training and skin care plans.

One of the important factors is quality product provision and its presentation. Products which are easy and enjoyable to use, have a pleasant scent and care for the skin communicate freshness and cleanliness to the user, thus encouraging hand hygiene compliance.

Despite the above, hygiene compliance rates can swiftly become irrelevant if the washroom itself is unhygienic, or the products contaminated. Commonly seen in general washrooms, open soap systems that are bulk filled can actually present a serious hygiene problem. Airborne germs and bacteria can enter the soap reservoir, potentially contaminating the soap – these dispensers are also often inadequately cleaned or refilled.

Procedure states that they should be emptied and cleaned thoroughly on each refill, however this rarely happens, meaning that contaminated soap is simply topped up. According to a study by Chattman, Maxwell and Gerba, a huge 25 per cent of public refillable bulk soap dispensers are contaminated with unsafe levels of bacteria and can actually leave the hands with 25 times more bacteria after washing.

Maximum hygiene

Cartridge soap dispensers which are sealed will bring maximum hygiene, with a measured dose of fresh product dispensed each time. The maintenance of washrooms has a significant impact on hand hygiene, and with a more readily replaceable cartridge, this is made easier and simpler for cleaning professionals. With visibly cleaner and more pleasant soap dispensers, users are far more likely to wash hands thoroughly and carry out a full hand hygiene event.

Not only are soap cartridges more hygienic, when coupled with foam soaps, they are much more cost effective with savings on refill time and water use, as well as reducing product usage and packaging.

Although the risks of inadequate hand hygiene are clear to most users, a clean washroom and availability of product is often the primary concern. Whether in hygiene-critical environments or general washrooms, it is clear that more could be done to really raise awareness of the risk, and make hand hygiene matter to users.

Time constraints, lack of awareness and proper facilities are common factors across all sectors from hospitals to office washrooms. More education, raised awareness and the provision of quality, safe skin care products could have a huge impact on hand hygiene compliance rates, thus reducing the spread of infection and ultimately the risk to life across all industries.

The post Why the lack of hand hygiene compliance? appeared first on Doctorclean.

Recently, an outbreak of Listeria has blown up all the alarms in the food industry. Is enough attention paid to hygiene? Are we aware of the importance it has in guaranteeing food security?

Foodborne diseases affect pregnant women and people who already have other pathologies, but they are equally harmful to the rest of the population.

Next we will review 5 very common bacteria in the industry, delving into what foods are used to “staying” and what effects they cause.

Escherichia Coli or E. Coli
Listeria Monocytogenes
Campylobacter jejuni
Salmonella
Yersinia enterocolitica
How to prevent pathogenic bacteria in the food industry?
What to do in case of biofilms?
How to eliminate pathogenic bacteria in the food industry?
Escherichia Coli or E. Coli

Where can we find it?

Escherichia Coli lives in meats, usually beef, which are either raw, or have not been cooked properly. It also lives in liquids that have not been treated, such as unpasteurized milk or contaminated water.

How does it affect us?

It causes stomach cramps or diarrhea and is especially dangerous because, sometimes, it is asymptomatic.

Listeria Monocytogenes
Where can we find it?

The great protagonist of the last weeks lives in foods already treated and ready to consume (beef, chicken, fish or unpasteurized milk). Unlike other bacteria, it is able to survive in the cold, so it can reproduce in fridges.

How does it affect us?

Listeria affects the body very differently: it can cause fever, headaches, diarrhea, etc. and it is especially dangerous in pregnant women.

Campylobacter jejuni
Where can we find it?

This bacterium is very common in the United States and is found in foods that have not been treated or that have been cooked incorrectly. We find it in raw milk, contaminated water, beef, chicken or raw fish.

How does it affect us?

It mainly affects the stomach, causing diarrhea and cramping and, sometimes, even headaches. Babies and children under one year are especially susceptible to this bacterium.

Salmonella
Where can we find it?

Salmonella, the other great known along with Listeria, lives in raw or undercooked eggs, in dairy products, beef, chicken and raw fish.

How does it affect us?

It causes diarrhea, fevers, headaches and, as with Listeria, it is especially dangerous in pregnant women.

Yersinia enterocolitica
Where can we find it?

Yersinia is present in raw meats, fish and shellfish, as well as in untreated dairy products.

How does it affect us?

It mainly affects the stomach, causing diarrhea, vomiting and pain and, although its action is immediate, it usually has a duration ranging from seven days to three weeks.

How to prevent pathogenic bacteria in the food industry?

Hygiene is a very important factor in preventing bacteria in the food industry, but it all depends on how we understand it.
And, it is not only enough to keep the surfaces clean, since the machinery and even the material used for cleaning are also potential sources of contamination.

Therefore, it is recommended to use disposable material, to constantly wash your hands to prevent the transmission of bacteria from one surface to another and to separate and maintain correctly those products that can contaminate each other.
What to do in case of biofilms?

Any of the bacteria we have exposed can come together in colonies and develop resistance to disinfectants. These are called biofilms.

Biofilms are just as dangerous as any bacteria in their natural state, but with the addition that they are more difficult to detect.
They are usually installed in cracks or corners of difficult access to protect and continue to contaminate food.

It is recommended to use biofilm prevention products, such as BioFinder, on a regular basis. This investment can help us avoid major problems related to food security.

How to eliminate pathogenic bacteria in the food industry?

Disinfectants, which should always be applied after cleaning, are the most widely used method for the elimination of pathogenic bacteria in the food industry.

But before applying it we must study the level of bacterial contamination of each surface. And, if we apply the most powerful disinfectant on surfaces with a very low bacterial load, the microorganisms will create resistance and become immune to the disinfectants.

In the case of biofilms, the treatment requires other types of products. Specifically, enzymatic cleaners.
And last but not least, we must remember that both bacteria and biofilms can be found anywhere; from a CIP circuit to the cracks of a meat cutting board.

The post Pathogenic bacteria in the food industry appeared first on Doctorclean.

The cleaning and disinfection plan in the food industry, in addition to having hygiene as its main objective, aims to guarantee food safety.
In Papelmatic we can help you improve your cleaning and disinfection prerequisite plan.
Here are some guidelines related to hygiene that have as main objective to prevent the appearance of pathogenic bacteria and even eliminate them.

Hygienic design of the facilities
Remove dirt before cleaning and disinfecting
Apply detergents and disinfectants with non-woven fabric
Dry surfaces before cleaning and disinfecting
Registered and authorized detergents and disinfectants
Vikan brushes and water collectors
Solutions against biofilms
The future of pathogenic bacteria

Hygienic design of the facilities
Hygiene is also found in the configuration of spaces and, in the case of the food industry in particular, there is a term to designate this concept: the hygienic design.
Following the principles of hygienic design in the food industry it is important to include slopes in the soil, especially in those areas that can accumulate water.
If possible, these slopes should be close to the sinks in order to facilitate water evacuation. In addition, the sinks must be removable to be able to clean them more comfortably.
Another important aspect in hygienic design is avoiding cracks or cracks at all costs, since these are usually the favorite hiding place for biofilms. To do this, we will keep the joints perfectly sealed and use continuous welding.

Remove dirt before cleaning and disinfecting
Before proceeding with cleaning, it is recommended to remove thicker or bulky residues from surfaces with the help of natural absorbent cellulose.
In this way, we facilitate subsequent cleaning and ensure that it is as thorough as possible.
As regards cellulose, we will choose one with a fairly high weight and, if possible, with more than one layer. It is also important that it is blue, since being this uncommon color in food, allows to detect remains with the naked eye.
In this article we explain the reasons for choosing blue cellulose in the food industry.

Apply detergents and disinfectants with non-woven fabric
Nonwoven fabric is a much more technical product than cellulose. The main differences are that it drags dirt more easily, it is remarkably superior in terms of resistance and leaves no trace.
It is recommended to apply the detergent by mechanical action of rubbing with a nonwoven cloth and, after rinsing (which is essential), we will apply the disinfectant with a different sheet of nonwoven fabric.
Nonwoven fabrics exist of many types: various colors, different compositions that offer different attributes and multiple formats.
In Papelmatic we have Tissfil, a range of products for nonwoven.

Dry surfaces before cleaning and disinfecting
We have already talked in previous articles about the importance of drying surfaces after cleaning and disinfection.
This action almost immediately deactivates the growth of microorganisms and prevents the generation of the perfect climate for the reproduction of pathogenic bacteria. Recall that most germs need moisture to develop.
For drying we will use disposable cellulose again and pay special attention to areas with low evaporation.
In addition to cellulose, we can also use non-woven cloths other than those we have used to apply detergent and disinfectant.

Registered and authorized detergents and disinfectants
When choosing detergent, not only in the food industry, but in any sector, it is essential that it has the ROESP registry.
In the case of disinfectants, when we apply them in environments that work with food, it is essential that they are authorized for food use (HA Registry). This certifies that the product has been successfully tested under conditions very similar to those of its actual application.
Finally, we must always have the technical data sheet and the safety data sheet to know the warnings during use and the cleaning or disinfection capacity of the product in question.

The post How to prevent pathogenic bacteria through hygiene? appeared first on Doctorclean.

The design and implementation of suitable protocols and processes for cleaning and disinfection allows: Extending the useful life of the final food product, reducing contamination by altered microorganisms such as Pseudomonas, and minimize the risk of the presence of pathogens such as Listeria monocytogenes, Salmonella spp, E. coli, among others, guaranteeing excellent results in the final product.

Hygiene in the food industry, integrates many aspects such as: hygiene of the manipulators, hygiene during and after production, hygiene of equipment and facilities, etc.

If we want efficient processes of cleaning and disinfection in the meat industry, what should be taken into account?

Cleaning and disinfection equipment adapted to the characteristics of the plant.

Training and qualified personnel.

Quality and temperature of the water used for cleaning.

Appropriate approved and disinfected products for each of the installation’s needs.

Personal hygiene (hands) hand sanitizer soap and alcoholic disinfectants. Depending on the level and type of dirt and process to be performed.

Adjusting all these aspects efficiently is a task that requires a great command and knowledge of the processes, regulations and characteristics of the approved products. For this reason, we recommend seeking the advice of professionals in the industrial hygiene sector, to achieve 100% safe processes.

It is also necessary to assess the advantages offered by industrial cleaning machines. Its workforce supposes, efficiency and reduction of costs in time and efforts in tasks of cleaning in supermarkets. Both in purchase format and rental of machinery can be found on the market; Scrubbers, industrial steam engines, industrial vacuum cleaners that respond to specific needs of the food industry.

The post The importance of hygiene in the food industry appeared first on Doctorclean.