To some extent, the source of infection can indeed be said to be everywhere. In the natural environment in which we live, the soil contains various microbes, and the sprouting of the tetanus fungi is widespread in the soil. Tetanus is likely to occur when the body is exposed to contaminated soil with deeper wounds. Moreover, there are potential sources of infection in water. For example, untreated water sources may contain pathogens such as cholera fungus, dysentery bacterium, etc., and people can be infected with the disease if they drink such water. In a family environment, kitchens are a vulnerable source of infection. Bacteria such as coliform and salmonella may be found in fresh food. For example, unwashed vegetables may carry harmful bacteria from the soil, and raw meat may be contaminated by micro-organisms that, if not fully killed during cooking, may enter the human body to cause infection. In addition, domestic pets are a potential source of infection. Cats and dogs may carry parasites such as fleas and aphids, as well as pathogens such as bowworms. Without attention to pet hygiene, people are vulnerable to infection in close contact with pets. In public places, the source of infection is even more vulnerable. Facilities such as hand-lifting and seating for public transport are exposed to a large number of people and can easily be contaminated with various pathogens. For example, during periods of high influenza, viruses can survive for some time on the surface of objects such as arms, and the next person to be exposed may be infected if he or she again touches his or her nose or mouth. The same is true of shopping baskets and shopping carts at malls, supermarkets, which may be used more frequently by different customers and may carry various pathogenic microorganisms. Although the hospital is a place to treat people, it is also a place where the sources of infection gather. There are patients with a variety of infectious diseases who carry bacteria or viruses that are transmitted through air, contact, etc. For example, drug-resistant bacteria can survive in hospital settings and other patients with low immunity are vulnerable to infection. Also, if the medical equipment is not fully disinfected, it can become a source of infection. There are also sources of infection in the workplace. For example, office public equipment such as keyboards, mouse, etc. can breed bacteria if they are not cleaned in time. When a colleague is ill, the fungi may be transmitted to others through fumigation or exposure. In some specific work environments, such as food processing plants, if hygiene standards are not strictly enforced, food can be contaminated during processing and become a source of infection. However, while the source of infection is everywhere, the risk of infection can be significantly reduced through measures such as maintaining good hygiene practices, environmental health and increased self-immunization.
To reduce the source of infection in life, the following can be used:
Personal hygiene
– Hand-washing: This is the most basic and crucial point. After contact with public goods, before eating, after going out, hand-washing with soap and mobile water is done in the correct manner (e.g., seven-step hand-washing) for at least 30 seconds. This would effectively remove bacterial and viruses, which may be contaminated on the hands, and reduce the risk of hand-borne infections.
– Pay attention to oral hygiene: brushing teeth at least morning and evening per day for not less than three minutes at a time and using fluorotoothpaste is effective in preventing tooth decay. After the meal, the toothbrush is periodically replaced, the mouth is kept clean, the bacteria in the mouth is reduced and the source of oral infection is reduced.
– Cleaning of the body: periodic bathing and selection of suitable bathing products based on individual skin. Timely replacement of clean clothing, especially underwear. If there is a wound to the skin, it should be cleaned and disinfected as soon as possible and covered with sterile gauze or plaque to prevent infection from entering the external bacteria.
Family environment
– Kitchen hygiene management:
– Food treatment: careful cleaning of raw food, immersion of vegetables to remove pesticide residues, and cleaning of raw meat in separate containers to avoid contamination of other foods, such as blood and water.
– Cooking process: ensure that food is cooked, especially meat, poultry and eggs. Rawly prepared foods are separated from slabs and knives to avoid cross-contamination.
– Cleaning of cooking equipment: the utensils and utensils must be cleaned in a timely manner and periodically disinfected. For example, cookers can be boiled with water or disinfected with a disinfectant cabinet.
Home cleaning and ventilation:
– Daily cleaning: regular cleaning of rooms, including floors, furniture surfaces, windows, etc., removal of dust and miscellaneous and reduction of bacteria and allergies in dust. There is also a regular cleaning of the carpets, curtains and so forth.
– Ventilation: guaranteed indoor ventilation 2 – 3 times a day for about 30 minutes each, allowing fresh air to enter the room, reducing the concentration of indoor pathogens and reducing the growth of fungus, etc.
Public places
– Reduced access to public facilities: in public places such as public transport, malls, hospitals, and so forth, minimizes touch hand, elevator button, public seat, etc. If it is necessary to touch, paper towels or disinfected wet towels can be used to isolate.
– Attention to the use of public health supplies: in hotels and other places, as far as possible, bring their own towels, washing materials, etc. If public goods, such as towels in hotels, are used, they are strictly cleaned and disinfected. For toilets in public health, one-time toilet pads can be used.
Social behaviour
– Avoiding exposure to the source of the infection: During the epidemic, every effort is made to avoid travelling to densely populated sites, where necessary, wearing masks. To understand the health status of the surrounding population and to avoid close contact with people with symptoms of infection (such as cough, fever, diarrhoea, etc.).
– Maintaining social distance: maintaining a social distance of at least 1 metre in the course of dealing with others, using paper towels or elbows to cover the mouth and nose during coughing or sneezing, and preventing the fluorination of pathogens.
