its a bout hygiene in public health

1. HYGIENE
BY : ALI SARHAN

2. Hygiene
 It refers to the set of practices associated with the preservation of health
and healthy living.
 The concept related to medicine, personnel and professional practices
related to most aspects of living.
 It includes all practices regarding the conditions and measures necessary
to ensure it

3.  Medical hygiene : pertains to the hygiene practices related to the
administration of medicine, and medical care, that prevents or
minimizes disease and the spreading of disease.
 Body hygiene: pertains to hygiene practices performed by an
individual to care for one's bodily health and well being, through
cleanliness.
 Culinary hygiene pertains to the practices related to food
management and cooking to prevent food contamination,
food poisoning and minimize the transmission of disease to other
foods, humans or animals.

4. Culinary practices include
 Cleaning and sterilization of food-preparation areas and equipment (for
example using designated cutting boards for preparing raw meats and
vegetables).
 Proper storage of food so as to prevent contamination by vermin.
 Refrigeration of foods (and avoidance of specific foods in environments
where refrigeration is or was not feasible).
 Labeling food to indicate when it was produced (or, as food
manufacturers prefer, to indicate its "best before" date).
 Proper disposal of uneaten food and packaging

5. Personal service hygiene
 Personal service hygiene pertains to the practices related to the care and
use of instruments used in the administration of personal care services to
people.
 Personal hygiene practices include:
• Sterilization of instruments used by service providers including
hairdressers, aestheticians, and other service providers.
• Sterilization by of instruments used in body piercing and tattoo
marking.
• Cleaning hands.

6. Food related
 Food hygiene: There are some essential principles of food hygiene to achieve the
goal of ensuring that food is safe and suitable for human consumption
 Food safety: make sure that food will not cause harm to the consumer when it is
prepared and /or eaten
 Food suitability: Assurance that food is acceptable for human consumption

7. Some terms
 Contaminant : Any biological or chemical agent, foreign matter, or
substances not intentionally added to food which may compromise food
safety or suitability
 Contamination : is the introduction or occurrence of a contaminant in a
food or food environment
 Cleaning : is the removal of soil, food residue, dirt, grease or other
objectionable matter
 Disinfection :is the reduction, by means of chemical agents and/or
physical methods, of the number of microorganisms in the environment,
to a level that does not compromise food safety or suitability

8. Keeping Hands Clean
 The most important steps we can take to avoid getting sick and spreading germs
to others.
 YOU SHOULD ALWAYS WASH YOUR HANDS
1. Before, during, and after preparing food and eating food
2. Before and after caring for someone who is sick
3. Before and after treating a cut or wound
4. After using the toilet
5. After changing diapers or cleaning up a child who has used the toilet
6. After blowing your nose, coughing, or sneezing
7. After touching an animal, animal feed, or animal waste
8. After handling pet food or pet treats
9. After touching garbage

9. How should you wash your hands?
 Wet your hands with clean, running water (warm or cold), turn off the tap, and
apply soap.
 Lather your hands by rubbing them together with the soap. Be sure to lather the
backs of your hands, between your fingers, and under your nails.
 Scrub your hands for at least 20 seconds. Need a timer? Hum the "Happy
Birthday" song from beginning to end twice.
 Rinse your hands well under clean, running water.
 Dry your hands using a clean towel or air dry them.
 Keep nails short and trim them often.

10. What should you do if you don’t have soap and clean,
running water?
 use an alcohol-based hand sanitizer that contains at least 60% alcohol , but
sanitizers do not eliminate all types of germs and might not remove harmful
chemicals.
 Hand sanitizers are not as effective when hands are visibly dirty or greasy.
 How do you use hand sanitizers?
 Apply the product to the palm of one hand (read the label to learn the correct amount).
 Rub your hands together.
 Rub the product over all surfaces of your hands and fingers until your hands are dry.

11. Hygiene-related Diseases
 Athlete's Foot (tinea pedis)
 Body Lice
 Chronic Diarrhea
 Dental Caries
 Head Lice
 Hot Tub Rash (Pseudomonas Dermatitis/Folliculitis)
 Pinworms
 Pubic Lice ("Crabs")
 Scabies
 Swimmer's Ear (otitis externa)
 Recreational Water Illness (RWI’s)

12. Hygiene Fast Facts

13. Handwashing
 It is estimated that washing hands with soap and water could reduce diarrheal
disease-associated deaths by up to 50% .
 Researchers in London estimate that if everyone routinely washed their hands, a
million deaths a year could be prevented .
 A large percentage of foodborne disease outbreaks are spread by contaminated
hands. Appropriate hand washing practices can reduce the risk of foodborne
illness and other infections .
 Handwashing can reduce the risk of respiratory infections by 16% .
 The use of an alcohol gel hand sanitizer in the classroom provided an overall
reduction in absenteeism due to infection by 19.8% among 16 elementary schools
and 6,000 students .

14. Face and Body Hygiene
 More than 50% of healthy persons have Staphylococcus aureus living in or on
their nasal passages, throats, hair, or skin .
 Within the first 15 minutes of bathing, the average person sheds 6 x 106 colony
forming units (CFU) of Staphylococcus aureus .
 The average individual swimmer contributes at least 0.14 grams of fecal material
to the water, usually within the first 15 minutes of entering . Showering with soap
before swimming helps stop the spread of germs by removing fecal material from
the body.
 Trachoma, the leading cause of preventable blindness worldwide, is related to the
lack of facial hygiene .

15. Face and Body Hygiene
 Inadequate contact lens hygiene, such as failure to properly disinfect lenses, is
associated with an increased risk of acquiring the eye infection Acanthamoeba
keratitis .
 The spread of pinworms can be reduced by proper hygiene, including clipping
nails and showering children immediately after they wake in the morning .
 Hundreds of thousands of persons in the U.K. (between 1.2% and 1.3% of the total
population) acquire outer ear infections each year, due to contaminated water
remaining in the ear after swimming or bathing .

16. Any question ?!