The secondary infection may be caused by a
variety of agents, including bacteria. Bacte-
ria, especially from employees with a cold,
can be transmitted from the nose to hands to
food with just a slight scratching of the nose.
Employees who have colds should use a
hand-dip sanitizer after blowing their noses.
Otherwise, these bacteria can be transferred
to the food being handled. The discharge
from a sneeze or cough should be blocked by
the elbow or shoulder.
Sinus infectionresults from the infection of
the membrane of the nasal sinuses. The
mucous membranes become swollen and
inflamed, and secretions accumulate in the
blocked cavities. Pain, dizziness, and a run-
ning nose result from the pressure buildup in
the cavities. Precautions should be taken if
employees with nasal discharges must handle
food products. An infectious agent is present
in the mucous discharge, and other organ-
isms, such as S. aureus, could be present. For
this reason, employees should wash and dis-
infect their hands after blowing their noses,
and all sneezes should be completely blocked.
Asore throatis usually caused by a species
of streptococci. The primary source of path-
ogenic streptococci is the human being, who
carries this microbe in the upper respiratory
tract. “Strep throat,”laryngitis, and bronchi-
tisare spread by the mucous discharge of
carriers. Streptococci are also responsible for
scarlet fever, rheumatic fever, and tonsillitis.
These conditions may be spread through
employees with poor hygienic practices.
Influenza, commonly referred to as flu,is
an acute infectious respiratory disease that
occurs in small to widespread epidemic out-
breaks. It gains entrance to the body through
the respiratory tract. Death may result from
secondary bacterial infections by staphylo-
cocci, streptococci, or pneumococci.
Most of these ailments are highly conta-
gious. Therefore, employees infected with
any of them should not be permitted to
work. They endanger the products they han-
dle and fellow employees as well. All coughs
and sneezes contain atomized droplets of
mucous containing the infectious agents and
should be blocked. Hands should be kept as
clean as possible by making use of hand dips
to prevent contamination of the infectious
microorganism.Excretory Organs
Intestinal discharges are a prime source of
bacterial contamination. Approximately 30
to 35% of the dry weight of the intestinal
contents of humans is composed of bacter-
ial cells.Streptococcus fecalisand staphylo-
cocci are generally the only bacteria found in
the upper part of the small intestine; how-
ever, the species and individual organisms
become more numerous in the lower intes-
tine. Particles of feces collect on the hairs in
the anal region and are spread to the cloth-
ing. When employees go the washroom, they
may pick up some of the intestinal bacteria.
If the hands are not washed properly, these
organisms will be spread to food products.
The bacteria commonly found in this area
are frequently found in food products. A lack
of personal hygiene is responsible for this
type of contamination. For this reason,
employees should wash their hands with
soap before leaving the washroom and
should use a hand-dip sanitizer before han-
dling food.
Both viruses and bacterial disease organ-
isms can be found in food products. Intesti-
nal viruses may be spread through food
products. In these cases, the product acts as a
carrier for the viruses. Unlike bacterial con-
taminants, they cannot multiply in the food.
The intestinal tracts of humans and ani-
mals carry the most common forms of bacte-
ria, which, when multiplied sufficiently, are
toxic or poisonous to the body. The infectionsPersonal Hygiene and Sanitary Food Handling 87