FM newsroom – facility cleaning. Fall is the start of the annual outbreak season, commonly called “Virus Season”, when outbreaks are by no means limited to viruses alone.
Wherever people congregate is an ideal breeding ground for viruses, bacteria and fungi. Left unchecked, microbial environments will flourish and thrive. Commercial buildings, hospitals, schools, and community spaces are notoriously susceptible.
Dozens of other diseases spread rapidly via contact, including the common cold, influenza, strep throat, pink eye, respiratory syncytial virus (RSV), not to mention COVID. While most people recover quickly from these common conditions, some, like E. Coli, salmonella, listeria, SARS or norovirus, can have devastating effects on the young, the elderly and those with compromised immune systems, CleanLink points out.
How fast do contaminations spread?
CleanLink also cites a series of experiments conducted by the American Society for Microbiology to see how rapidly contamination spread from a single doorknob in a high-traffic area. In as little as two to four hours after exposure, tracer viruses could be detected on 40-60% of those who interacted with the knob. High contamination rates extended to other commonly touched surfaces like countertops, light switches, conference tables, remotes, cell phones and point-of-purchase card swipe terminals.
A single bacterium propagates at a rate of two new cells per hour. If a mere 10 bacteria cells were present on the doorknob in the cited experiment, within an hour, there would be a total of 30 bacteria; within 10 hours, the colony would replicate into well over a half-million bacteria. Once the population of a contagion swells, more strenuous techniques will be required.
High-traffic surfaces need consistent attention
Prevention is critical and starts with consistent cleaning, disinfecting and sanitisation. Cleaning teams should:
- Start with cleaning any given surface to remove any extra grease or grime.
- Wipe high-touch surfaces regularly with disinfectants.
- Spray surfaces and then let them air dry. (These chemicals, while readily available, can be harsh on delicate surfaces or on sensitive skin, so be sure to use protective equipment.)
- For objects and surfaces used in food preparation, apply the disinfectant, wait the suggested time and then rinse thoroughly with clean water, so that traces of the chemicals will not be ingested.
Encourage healthy hygiene habits and policies
Posting signs and notices to remind employees and visitors to wash their hands each time they visit the restroom, or at common areas such as coffee stations, water fountains, and break rooms can also help reduce outbreaks, just like making supplies of tissues, soap, and hand sanitiser readily available in common areas.
More importantly, advocate for employees to stay home when sick. When people come to work sick, they bring germs with them, and the pathogens brought into the environment quickly contaminate the surfaces and spread.
