In recent years, there has been a steady decline in the promotion of hygiene practices in modern homes, mainly due to changing family demands and structure (Scott, 2013). Children are usually taught to wash their hands when they are young, but reinforcement of hand washing by parents often decreases when children reach school (Guinan, 2002).
Recommendations for Hand Washing at Home and at School
The CDC (2015) provides these practical hand washing guidelines:
When to wash your hands:
How to wash your hands:
Check out the full article from Deb's Hand Hygiene, Infection Prevention and Food Safety blog by clicking here.
When it comes to good old fashion cookbooks, it turns out that one essential ingredient is often missing in the recipes – food safety. According to a new study, the majority of recipes found in popular cookbooks provide very little information about food safety and the important issue of cross contamination. The study’s researchers noted that cookbooks tell people how to cook, but not really in a way that could help reduce the risk foodborne illness.
Read the full story in this newly published food safety blog article.
So how do you decide if food is okay to eat? Well according to the CDC the phrase, “smells okay” precedes 85% of foodborne illnesses in the United States annually.
“We analyzed data from thousands of cases involving food-related ailments over the last decade and concluded that most individuals had given a quick once-over to leftovers and uttered some variation of ‘probably still good’ before spending the next several hours suffering intense stomach pain and vomiting,” said Dr. Robert Husted, director of the CDC’s Division of Foodborne, Waterborne, and Environmental Diseases.
Dr. Husted also noted that the statement, “hasn’t been sitting out for that long,” could be directly linked to cases of E. coli and even botulism. The report also confirmed that thousands of foodborne illness cases start immediately after a friend of family member says, “try this.”
It turns out that smell or taste is not a good way to determine if food has gone bad, according to a Michigan State University study. The researchers noted, “Many of the pathogens that can cause foodborne illness cannot be seen or smelled. The sense of smell and taste can also be impacted by age, illness or medication as well.”