Hygiene

Dr. margaret Hannah.

Hygiene • Hygiene is the maintenance of healthful practices.

• It is the science concerned with the prevention of illness and maintenance of health.

• In modern terminology, this is usually regarded as

a particular reference to cleanliness.

• Hygiene is required in several aspects in life

Hygiene 1. Personal care

1. Self2. Those that cannot (children, the sick and the

disabled).

2. Food handling

3. Housing conditions1. Homes (domestic)2. Work (occupation)3. Industries (production)

Personal Hygiene• Learning objectives• By the end of the session students should be able

to; 1. Explain the meaning of personal hygiene

2. List the components of personal hygiene

3. Describe the benefits of personal hygiene

Personal Hygiene• Personal hygiene refers to the set of practices

associated with the preservation of one’s body in a clean state.

• Personal hygiene is the first step to good grooming and good health.

• Elementary cleanliness is common knowledge, and good looks are the result of careful and continuous grooming.

Components of personal hygiene• Every external part of the body demands a basic

amount of attention on a regular basis.

• Here are some grooming routines.

A. Body hygiene • Our hair, skin, teeth, hands, nails and feet all

need grooming.• There is also need to maintain menstrual

hygiene.

Components of personal hygiene1. Hair should be washed regularly, combed &

shaven.

2. The skin should be washed regularly.

3. Armpits & the genital area should be shaven once a fortnight.

4. Care should be taken to clean the face and ears at least twice daily.

Components of personal hygiene5. Clothing and beddings should be cleaned regularly

and kept free of infestation with lice, bed bugs etc.

6. Care should be taken to wash the hands with soap and water before eating and after using a latrine or toilet.

B. Dental hygiene refers to oral cleanliness, involving the teeth, tongue and gums.

• The teeth, tongue and gums should be cleaned by brushed at least twice daily.

Benefits of maintaining good personal hygiene

1. Maintaining good personal hygiene

2. Reduces infections related to poor personal hygiene

3. Increases productivity at household and national level, thereby improving the socio-economic status.

4. Improves performance at the work place and in school,

Prevention and control of diseases related to personal hygiene

1. Keep your body, clothing and mouth clean.

2. Disinfect all contaminated and infested materials.

3. Treat all related infections.

4. Create community awareness.

Domestic Hygiene

• Learning objectives• By the end of this session students should be

able to;

1. Explain the meaning of domestic hygiene2. List the components domestic hygiene

Domestic Hygiene• Domestic hygiene is the maintenance of a

healthy environment in the home and the areas surrounding the homestead.

• This is achieved by observing simple health practices to avoid infections such as those that cause diarrhea, skin infections, intestinal worms and other unhealthy conditions

Components of domestic hygiene• Every household should have the following in

order for the home to be considered an ideal homestead.

1. Main house– Adequate floor space, with all rooms measuring not

less than 80 sq ft.– A well drained site– Adequate ventilation and lighting– Smooth floor and walls that are kept neat and clean– Leak proof roof– Clean beds and beddings

Components of domestic hygiene2. Latrine/toilet– Situated 30 m from the water source– A pit and sound superstructure– Hole cover– Smoked regularly– Hand washing facility– Privacy– Anal cleansing material– A facility for children– And the associated latrine use practices

Components of domestic hygiene3. Kitchen– Adequate floor space measuring not less than 35 sq

ft.– Adequate means of smoke escape– Firewood drying rack– Situated 10 m from the latrine

4. Bathroom/bath shelter– Provided with a soak pit– Provides privacy

Components of domestic hygiene5. Animal shelter, if required– No body should share accommodation with animals

6. Means of refuse collection and disposal, such as a compost pit

7. A clean water storage facility, such as a tank, drum, pot or any other container

8. A kitchen garden or back yard garden

9. A food storage facility or granary

Components of domestic hygiene

10. Drying rack for kitchen utensils

11. Drying line for clothes

12. Compound – Leveled and well drained– Not littered with waste– No tall grass

Components of domestic hygiene

12. Home gardens• Home gardens, also called kitchen or back yard

gardens, are an important source of food for families in both urban and rural areas.

• Home gardens are a good source of vitamins that are essential in regular small amounts.

Food Hygiene• Learning objectives• By the end of this session students should be

able to; 1.Explain what food hygiene is

2.Defend the rationale for food hygiene

3.List the components of food hygiene

4.Describe common food borne diseases

Food hygiene• Food hygiene: All conditions or measures

necessary to ensure the safety and suitability of food at all stages in the food chain.

• Food hygiene is the condition surrounding the handling, preparation, and storage of food in ways that keep food borne diseases away.

• Or the process of keeping one's food and food storage spaces clean while minimizing the risk of food contamination.

Food hygiene• The practice of safe handling and storing food

must be observed not just in businesses but also in one's household.

• After all, your home is where you and your loved ones live and eat.

• Food handler: Any person who directly handles packaged or unpackaged food, food equipments and utensils or food contact surfaces and is therefore expected to comply with hygiene regulations.

Food hygiene- rationale1. To prevent and control food borne diseases.2. To assist in investigation of food outbreaks3. To create awareness among consumers4. To make recommendations for public food

handlers and consumers5. To set standards and develop guidelines for

food premises.6. To be able to monitor marketing products7. To promote food security

Food hygiene – important considerations• Food handlers; Who handlers food, what is required

• Economy ; the tourism sector is largely dependent on safety of food

• Immunity; the advent of HIV/AIDS present special challenge with regard to food hygiene.

• Reporting systems; for food poisoning related illness, often decisions are not evidence based.

• The law; the legal implications.

Components of food hygiene

1. Food

2. Personnel

3. Utensils

4. Premises

Food hygiene- Food handlers1. Protective wear– Clean and washable over clothing; neck and head

covering. 2. Catering and wrapping of food– Use wrappers that will not contaminate food

3. Unhealthy persons not allowed to handle food.4. Personal cleanliness– Keep all parts of their body and clothings clean– Keep any open cut or abrasion covered suitably.– Observe proper food habits; spitting, talking,

sneezing, smoking

Food borne disease

• Food borne diseases are caused by the consumption of food or drink contaminated by microbes, heavy metals, solvents, or other harmful substances.

• Many different disease-causing microbes, or pathogens, can contaminate food, and therefore there are many different food borne infections

Food borne disease • There are 2 broad categories of food borne diseases;

1. Food poisoning 2. Food infection

1. Food poisoning- Chemical poisoning

- Toxins (exotoxins and endotoxins).2. Food infections - Enterotoxigenic - Invasive infection

Examples of food borne diseases 1. Cholera

2. Typhoid

3. Dysenteries

4. Diarrhea

5. Worm infestation

Prevention and Control of food borne diseases

• It is important to remember that like other diseases caused by infectious agents, food borne diseases can be prevented.

• Here below are some ways of preventing food borne diseases.

Prevention and Control of food borne diseases

Keep clean

• Wash your hands before handling food and often during food preparation.

• Wash your hands after going to the toilet.

• Wash and sanitize all surfaces and equipment used for food preparation.

• Protect kitchen areas and food from insects, pests and other animals

Separate raw from cooked food

• Separate raw meat, poultry and seafood from other foods.

• Use separate equipment and utensils such as knives and cutting boards for handling raw foods.

• Store food in containers to avoid contact between raw and prepared foods.

Cook food thoroughly

• Cook food thoroughly, especially meat, poultry, eggs, pork and sea foods

• Bring foods like soups and stews to boiling.

• Reheat cooked food thoroughly and eat while still hot

Keep food at safe temperatures• Do not leave cooked food at room temperature for

more than 2 hours.

• Refrigerate promptly all cooked and perishable food (preferably below 5°C).

• Keep cooked food piping hot (more than 60°C) prior to serving.

• Do not store food too long even in the refrigerator.

• Do not thaw frozen food at room temperature.

Use safe water and raw materials• Use safe water or treat it to make the food safe.

• Select fresh and wholesome foods.

• Choose foods processed for safety, such as pasteurised milk.

• Wash fruits and vegetables thoroughly, especially if they are going to be eaten raw.

• Do not use food beyond its expiry date

References • K. Park (2001) Park’s Textbook of preventive and social medicine 15th edition.

• Savage King and Burgess 2006, NUTRITION FOR DEVELOPING COUNTRIES 2nd Edition Oxford Medical Publication.

• • http://www.unicef.org/health/index_imcd.html 26/11/2009.

• http://www.google.com/search?hl=en&source=hp&q=personal+hygiene&btnG=Google+ Search&aq=1&oq=personal+h&aqi=g10 24/11/2009.

• Unicef-Nov2009.pdf; tracking progress on child and maternal nutrition • http://www.euro.who.int/en/what-we-do/health-topics/disease-prevention/

nutrition/policy/six-key-areas-of-the-action-plan/taking-integrated-action-to-add