When it comes to researching hand hygiene, the major focus is always on measuring reduction in infections rates, but surely, before doing this costly exercise, we should be doing more to ensure that the hand hygiene procedure we are recommendaing is as effective as possible in reducing micr
People often think it is the last thing they ate that caused them to have food poisoning, but rarely consider that it may actually not have been the food they ate, but the food they prepared!
The UK Food Standards Agency (FSA) is considering introducing a corporate target to reduce the number of campylobacter infections by 100,000 within a year.
The original idea was that decreased infections in childhood due to hygiene led to a weak immune system, prone to allergies - but. If the problem is that we are too clean, then, hypothetically, the issue can be easily resolvedby getting dirty, right? Wrong.