How are germs passed at work? The number one mode of transmission is manual, hands down. Hands down or hands up – hands wherever they go are like microbe dust mops, picking up and passing on whatever bacteria, viruses, and funguses they encounter, on whatever surfaces they touch. So, it is important to clean all the hands and all the surfaces they touch frequently.
One bad apple spoils the whole barrel, they say. And one pair of unsanitary hands can infect the surfaces that all your other employees’ carefully sanitized hands touch. Once that happens, infection is almost inevitable, unless those surfaces are protected in a thoroughly effective manner that kills microbes on contact – a thoroughly effective manner like SafeHandles™ provide.
Hands may be the foremost mode of transmission, but they are certainly not the only one. Some people have a greater resistance to microbes than others, and act as a host for them without suffering from the associated symptoms of infection. Those people can spread their germs through the air – by sneezing, coughing, or even talking up close to another employee. The issue of personal space becomes more than a social issue when this is considered. Unless every employee is going to wear a hygiene mask full time, every employee should keep a reasonable distance from their fellow employees while conversing. Whether office romances are officially discouraged as a concern of the Human Resources Department or not, they should be considered as a potential source of microbial transmission: kissing is definitely within the contiguous range of interpersonal communication.
Microbes that are transmitted from the mouth are not all carried directly to the mouth or face of another. If the company’s kitchen/eating facility has shared eating and drinking utensils, ensuring that they are thoroughly cleaned with hot water and an antimicrobial detergent is essential. There are other shared resources in many workplaces that could be the recipient microbes, let’s take the breakroom for example: microwave touch-screens, refrigerator and coffee pot handles are likely touched multiple times a day by the majority of your staff. Remember that bad apple analogy? Well this is a real world example where poor hand-hygiene in the breakroom can lead to a lot of your staff becoming ill. Those that aren’t candidates for SafeHandles™ application should definitely be dusted and wiped down with antimicrobial wipes on a regular basis.
Dust is another source of productivity-robbing symptoms. Many people are specifically allergic to it. In addition, it can be a growth medium for other microbes. It is just as important to dust as it is to wash down. With porous and electrically charged items that cannot be washed with an antimicrobial solution, dusting with antimicrobial wipes is a valid (and necessary) alternative. The effect of dust on employee health can be just as devastating as other forms of dirt and grime. The National Institute of Health (NIH) published a study on the microbial content of dust and concluded that there are a wide array of bacteria – including staphylococcus – that can reside in dust. They also determined that temperate zones and the presence of moisture foster bacterial growth in dust. So, thoroughness in cleaning is crucial. If the dust isn’t thoroughly removed, and the cleaning agent isn’t stringently antimicrobial, the addition of moisture could actually exacerbate the infectious potential of the surface “cleaned.” Scrubbing down and then laying down the antimicrobial shield of SafeHandles™ is the ideal solution wherever applicable.