Some things YOU can do to stop the spread of flu, coronaviruses, staph and other infectious diseases

As we wrote last month, there are some things people can do to help reduce infectious diseases like flu, coronaviruses and other cooties in your home and work environments.

How infectious diseases spread…

Most infectious diseases are spread by close person-to-person contact primarily by touching people or things contaminated with bodily fluids (like pee, poop, sweat, droplets from sneezing, etc) — then touching your eyes, nose, or mouth.

Other diseases (like MRSA) can be spread by sharing personal items like towels or razors or by medical staff using contaminated items like stethoscopes, blood pressure cuffs, clipboards or charts, and pens. Keep in mind some bacteria or viruses can survive on objects for days, weeks or months.

Some things YOU can do to reduce the spread of germs

Since Bill is very immunocompromised, we are again sharing some things I / we do constantly to keep germs at bay with links to some of our blog posts.

• Carry disinfecting wipes in your vehicles and backpacks, and put some in a baggie before you go out in public to wipe down surfaces of things you have to touch and/or to wipe your hands. (Keep in mind most wipes use ammonia, but there are some industrial wipes that use bleach instead. But never mix ammonia and bleach!)

• Keep a box of cheap plastic disposable gloves in your vehicles so you can put on a pair when pumping gas or using ATMs or even shopping.

• Wipe down everything that comes into your home with disinfecting wipes (or a rag dipped in water and bleach solution) including groceries or other items you buy at stores or something that is delivered to your door via ground or postal service.

• Before you set your purse, backpack or briefcase on your kitchen table or countertop …think about all the places you put those things during the day! Either have a special place for these items in your home or office … or be meticulous about wiping them down before putting them on furniture, counters, carpet, desktops, etc. Also consider getting portable purse hooks to keep it off the floor of restaurants, public restrooms, etc.

• Did you know cellphones carry 10 times more bacteria than most toilet seats..?! Think about all the places you use and place your phone every day. Then remember … germs thrive in warm environments and smartphones generate heat — plus your hands, face, mouth and body heat (if you carry your phone in a pocket) all add to the cootie cocktail so learn how to clean your phone.

• Consider getting a UV disinfectant wand because its light rays kill up to 99.9% of germs and comes in handy for all types of handheld devices, ear buds, keyboards, remotes and many other gadgets and household items where cooties can thrive.

• Fist bump rather than shaking hands — or just tell people you don’t shake hands. And if you do shake someone’s hand don’t touch your face (esp. eyes or mouth) before you are able to wash your hands.

• Wash hands often with soap and water for at least 20 seconds. An easy way to mark the time is to hum the “Happy Birthday” song from beginning to end twice while scrubbing. If in a public bathroom, use paper towels to turn off water and to open the door when leaving.

• When should you wash your hands?
  • Before, during, and after preparing food
  • Before eating food
  • Before and after caring for someone who is sick
  • Before and after treating a cut or wound
  • After using the toilet
  • After changing diapers or cleaning up a child who has used the toilet
  • After blowing your nose, coughing, or sneezing
  • After touching an animal or animal waste
  • After handling pet food or pet treats
  • After touching garbage
• When you can’t wash hands while out in public, use a hand sanitizer (with at least 60% alcohol in it) or disinfectant wipes on hands (and keys, glasses, door handles, steering wheel, etc.) to reduce the spread of germs. But keep in mind sanitizers don’t work against some bugs so it’s best to wash up. Also people with celiac disease (like Bill) can’t do alcohol sanitizers so find other options like disinfecting wipes or gluten-free sanitizers.
• Tell healthcare workers and visitors to wash their hands before they touch you or your stuff — don’t be timid!
• If you have a fever, stay home! And wait at least 24 hours after fever breaks before you return to work or school.
• Use antibiotics or antiviral meds only when absolutely necessary. Consider boosting your immune system to help fight infections.
• Sick people should cover mouth and nose with tissue or sleeve when coughing or sneezing, wash hands often, and wear a face mask around others so you don’t spread your germs to others.
• Keep cuts and scrapes clean and covered until healed.
• Clean counters, doorknobs, fixtures, phones, remotes, nurse call buttons, linens, phones, etc. often with a bleach solution ~ esp. if in a nursing home or hospital room.
• Disinfect things many people at work and school use like microwave buttons, spigots on water coolers, keyboards, calculators, phones, pens, staplers, etc. with a UV wand or bleach solution often or at least carry around some disinfecting wipes so you can clean items before use.
• Don’t share silverware, razors, clothing, towels, or bedding and wash objects with soap and hot water.
• Follow doctor’s instructions and limit activities outside home until fever and symptoms have gone away.

For more information about infectious diseases, visit…

Center for Disease Control

Flu.gov

National Institute of Allergies and Infectious Diseases

WHO Infectious Diseases

Things you can do to reduce foodborne illnesses

Did you know the CDC estimates that 1 in 6 Americans (or 48 million people) gets sick from contaminated food each year?

Most people will recover without a problem, however 128,000 are hospitalized and 3,000 die of foodborne diseases annually. And for some the effects of food poisoning can have long-term health consequences.

For the past few weeks there has been an ongoing Salmonella outbreak associated with raw chicken products produced by Foster Farms at three facilities in California. According to Wired.com there are seven strains of Salmonella circulating within this outbreak and four of the seven strains are drug-resistant.

The CDC reports 1,000 or more reported outbreaks that happen each year in the U.S. reveal familiar culprits—Salmonella, E. coli and other common germs. And health experts know (and people need to learn) that reducing contamination works.

During the past 15 years, a dangerous type of E. coli infection, responsible for the recall of millions of pounds of ground beef, has been cut almost in half. Yet during that same time, Salmonella infection, which causes more hospitalizations and deaths than any other type of germ found in food and $365 million in direct medical costs annually, has not declined.

Each year, 1 million people get sick from eating food contaminated with Salmonella. Applying lessons learned from reducing E. coli O157 infections could help reduce illness caused by Salmonella.

But realize more than 250 different foodborne diseases have been identified and described on record. Most of these diseases are infections, caused by a variety of bacteria, viruses, and parasites that can be foodborne.

These different diseases have many different symptoms, so there is no one “syndrome” that is foodborne illness. However, the microbe or toxin enters the body through the gastrointestinal tract, and often causes the first symptoms there, so nausea, vomiting, abdominal cramps and diarrhea are common symptoms in many foodborne diseases.

Common myths about food safety at home

Myth: It’s OK to thaw meat on the counter. Since it starts out frozen, bacteria isn’t really a problem.

Fact: Actually, bacteria grow surprisingly rapidly at room temperatures, so the counter is never a place you should thaw foods. Instead, thaw foods the right way.

Myth: I don’t need to wash fruits or vegetables if I’m going to peel them.

Fact: Because it’s easy to transfer bacteria from the peel or rind you’re cutting to the inside of your fruits and veggies, it’s important to wash/scrub all produce, even if you plan to peel it.

Myth: To get rid of any bacteria on my meat, poultry, or seafood, I should rinse off the juices with water first.

Fact: Actually, rinsing meat, poultry, or seafood with water can increase your chance of food poisoning by splashing juices (and any bacteria they might contain) onto your sink and counters. The best way to cook meat, poultry, or seafood safely is to make sure you cook it to the right temperature. 

Myth: Marinades are acidic, which kills bacteria—so it’s OK to marinate foods on the counter.

Fact: Even in the presence of acidic marinade, bacteria can grow very rapidly at room temperatures. To marinate foods safely, it’s important to marinate them in the refrigerator

Myth: Once food has been cooked, all the bacteria have been killed, so I don’t need to worry once it’s “done.”

Fact: Actually, the possibility of bacterial growth actually increases after cooking, because the drop in temperature allows bacteria to thrive. This is why keeping cooked food warmed to the right temperature is critical for food safety.

Things you can do to reduce food borne illnesses 

• Clean. Wash hands, cutting boards, utensils, and countertops. To clean everything effectively use a mixture of 1 teaspoon of bleach to 1 quart/liter (or gallon/4 liters) of water. Also wash cooking utensils used to handle raw meats before you use them to remove cooked food stuffs. And always wash your hands [and under fingernails] after cracking open eggs and handling raw meats of any kind.

• Separate. Keep raw meat, poultry, and seafood separate from ready-to-eat foods. If possible, use different cutting boards for meats and veggies (or at least always use 1 side for meats and the other for produce) … and wash it with a mixture of water and bleach (see above) to remove germs before turning it over since meat juices can spread. Also use separate plates or dishes for raw versus cooked meats.

• Cook. Use a food thermometer to ensure that foods are cooked to a safe internal temperature: 145°F (63°C) for whole meats (allowing the meat to rest for 3 minutes before carving or consuming), 160°F (71°C) for ground meats, and 165°F (74°C) for all poultry.

• Chill. Keep your refrigerator below 40°F (4°C) and refrigerate food that will spoil.

• Report suspected illness from food to your local health department.

• Don’t prepare food for others if you have diarrhea or vomiting.

• Be especially careful preparing food for children, pregnant women, those in poor health, and older adults.

Visit FDA’s Clean, Separate, Cook, and Chill pages to see the most effective ways to help keep your family safe from food poisoning or learn more on www.foodsafety.gov or www.cdc.gov/foodsafety/. Take care, j & B

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