The “Five Second Rule” – that it takes about 5 seconds for dropped food to become contaminated – has been much discussed this summer, but the much greater risk from dropping foods onto kitchen work surfaces (or handling food with contaminated hands) have been largely ignored
These peer education resources from the e-bug team are designed for school aged children to teach their peers about microbes, the spread of infection, hygiene and antibiotic resistance.
To mark the theme of International Infection Prevention week (Oct 16-22) "Breaking the Chain of Infection" IFH has produced a simple learning resource to explain it. We believe IIPW is a great "not to be missed" opportunity to get this simple concept
In recent years we have seen a significant trend towards low temperatures laundering to conserve energy. It is important however to ask “Is low temperature laundering associated with increased infection risk?”