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MESO: Prvi hrvatski časopis o mesu, Vol. VII No. 2, 2005.

Stručni rad

Hand hygiene

Alenka Tofant ; Zavod za animalnu higijenu, okoliš i etologiju, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, 10000 Zagreb

Puni tekst: hrvatski pdf 284 Kb

str. 41-45

preuzimanja: 2.770

citiraj

Sažetak

Hand hygiene is one of the most important preventive measures of infections control. It prevents the transfer of microorganisms by contact with humans, animals, foodstuffs and objects. In hazard analysis by the control of critical points (HACCP) and in the implementation of the good hygienic practice (GHP), wherever they have been introduced, hands certainly are critical points that require special attention. Standards and definitions of hygienic handwash and hygienic handrub are presented. The procedures to remove or eradicate transient and resident hand microflora are described. Chemical substances with antiseptic action that are most commonly used for handwash and handrub are presented. The importance of the mode and duration of handwash is emphasized. Hand hygiene is a crucial factor in all fields of veterinary medicine, including the work with patients, manufacture and processing of foodstuffs, and hygiene of animal kee-ping and housing.

Ključne riječi

hygiene; hands; washing; disinfection; antiseptic

Hrčak ID:

21356

URI

https://hrcak.srce.hr/21356

Datum izdavanja:

15.4.2005.

Podaci na drugim jezicima: hrvatski

Posjeta: 5.743 *