80% of all infections are transmitted through the hands. Washing your hands can prevent the transmission of respiratory viruses, influenza virus, enterovirus and respiratory syncytial virus, among others, as well as gastroenteritis, hepatitis and other more serious diseases. Infections are very common in long-term care centers and represent an important cause of contagion and mortality among residents of geriatric centers.

A study published recently in the American Journal of Infection Control evaluated the impact of implementing a specific program of preventive actions with hand hygiene in nursing homes.

During the implementation of the program, health professionals took measures related to the hygiene of the hands, provided greater access to disinfecting hands through pocket bottles and new dispensers, as well as installing information screens and training programs.

The researchers evaluated the hand hygiene practices measuring the consumption of hand sanitizers and evaluating the rate of incidence of acute respiratory infections and acute gastroenteritis.

Conclusions of the study:

There was an increase in the use of hand sanitizer by health personnel during the one-year study period.

The mortality rate was significantly reduced: from 2.10 per 100 residents per month, compared to 2.65 per 100 residents per month in the control group.

Healthcare personnel also experienced lower prescriptions of antibiotics at 5 daily doses defined for 100 days resident versus the daily defined doses of 5.8 of the control group for 100 resident days.

Hospitalizations did not make a  difference between the two groups.

What does it mean?

Keeping your hands clean is one of the most important steps to avoid getting sick and spreading germs to others. When a center implements a hand hygiene program increases the consumption of disinfectants, and in return achieves a more protected space for residents and workers, reduces costs in antibiotic treatments, avoids labor losses and improves the quality of the service.
If you plan to implement improvements with regard to accessing the hand sanitizer to your business,  we advise you to choose the best options offered by the market in disinfectants with sanitary registration and dispensers.

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Please find 3 main ways for hand hygiene in food processing workshop as below:

1. Alcohol disinfectant: Concentration 73-75%, disinfected by spray-type opponent (dry hand).

Alcohol disinfectant recommended: edible alcohol preparation

For important positions that require long-term hand contact with food, it is recommended to perform alcohol disinfection once an hour.

2. chlorine disinfectant: concentration 50-100ppm, using the soaking method of the hand (clean) for disinfection.

Chlorine disinfectant recommended: chlorine dioxide preparation

According to the different concentrations of the preparation, the disinfection soaking time should be adjusted accordingly: 50ppm is recommended, soaked for 30 seconds; 100ppm, soaked for 10 seconds.

It is recommended to use the residual chlorine test paper to monitor the concentration of the disinfectant and replace the disinfectant every 3 hours. The frequency of replacement can be adjusted according to the monitoring results and the number of people in the workshop.

3. No matter which kind of disinfectant is used, if you want to achieve good disinfection effect, you must formulate a reasonable and standardized hand washing disinfection process:

hand washing steps from Deb group & WHO

Washing hands with water–soap washing hands (can be used to illustrate the hand washing instructions)–Clean water washing soap–disinfecting disinfection solution–washing with clean water–dry hands (recommended automatic dryer)–alcohol spray disinfection

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