microorganisms from one item to another: from you to your client or from your client to you. Individuals who are susceptible to infection (due to a compromised protection system or some failure in their ability to resist invasion) are also the targets of opportunistic microorganisms. In contrast to pathogens, opportunistic organisms do not cause initial illness but will infect an individual once pathogenic organisms have already weakened the immune system. These opportunistic organisms cling to the skin and the hair and exist in the bodies of healthy people. Microbes also contaminate ventilation systems . Germs in a ventilation system easily spread throughout a salon - landing on people, surfaces, and implements - whenever the blowers or fans turn on. Germs not only float through the air, settling constantly on salon surfaces such as sinks and countertops, but they can also “hitchhike” on human skin, hair, and clothing, contaminating anything with which they come into contact. To discourage their growth, vents, filters, humidifiers, and dehumidifiers should be cleaned and maintained regularly. Investigate any mildew or musty odors, which are a good indication of microbe growth. Pathogenic and opportunistic microorganisms are able to thrive in a salon’s warm, moist places, like shampoo sink drains, footbaths, and hot and cold-water handles and taps. Implements such as scissors, files, brushes, or nippers can be major sources of contamination because they often contain organic matter, an optimum growth environment for pathogenic and opportunistic microorganisms. Some of the most dangerous areas in salons are the places contaminated manicuring tools or equipment are kept, including the manicure table and the trashcans in which dirty implements are deposited. Microbes can even exist on seemingly unlikely products, like bars of soap . Because germs and other microorganisms have been shown to thrive on bar soap, many salons prefer to use liquid soap that can be dispensed from a container for each customer. In addition, soaking solutions, lotions, and creams that initially are uncontaminated may lose preservatives that keep them safe from pathogenic or opportunistic microbes growing in them. Changes in color, texture, appearance, or odor can be signs of contamination. Fighting infection may be a matter of staying home when you are sick. Just as you should avoid working with contagious clients, you should not go to work if you have an infection, such as a bad cold or flu. Cover your mouth and nose to control pathogens escaping through sneezes and coughs. Another way to fight infection is to take care when interacting with others. For example, avoid causing wounds when working with dry of fragile skin, as tears and breaks can occur easily, even when filing nails. Always use abrasive instruments with care and a gentle touch, especially around the nail bed. Countertops and workstations should also be sanitized by wiping them down with soap and water; this process should not be confused with (and does not replace) disinfection, which requires an appropriate disinfectant cleaner. Remember that soap and water will kill most of the bacteria on your hands, workstation, or chair, but will not kill all bacteria or fungal spores. The term “sanitation” is most often used in reference to cleaning the hands. Hand washing is absolutely essential to controlling bacteria and the most effective way to prevent the spread of infectious agents from one person to another . Hands cannot be sterilized, because it is impossible to remove all microorganisms from the surface of the skin. Water and soap, in fact, are not sterile and can introduce new bacteria and infectious agents. Sanitation will reduce germs on a surface but will not kill all organisms.
Once inside the body, the pathogen reproduces rapidly at a rate that can overwhelm the immune system, resulting in disease. Transmission may occur through “ direct ” or “ indirect ” contact. For example, indirectly inhaling contaminated droplets in the air (airborne transmission) or touching a contaminated surface and then touching one’s nose, eyes, or mucous membranes is an easy way for transmitting germs. Try to avoid touching your face during the day, and always wash your hands between clients. Always assume your clients, co-workers and environment could be carrying illness, and use proper infection control procedures every day. On the other hand, yeast, scabies, lice, and many other skin infections do not require an open sore or mucosal surface to infect. For example, athlete’s foot contaminates through indirect transmission. When someone with athlete’s foot walks barefoot on a wet bathroom floor, the person leaves behind spores that will stick to the foot of anyone else walking barefoot on that floor, infecting the individual even if he or she has no cuts or openings on the feet. Fungi, like athlete’s foot, will survive for some time on a damp or wet floor. Spa shower stalls and soaking baths that retain small amounts of water must be thoroughly cleaned and disinfected with the appropriate disinfectant. The primary modes of travel for common contagions are : ● Unclean hands. ● Unclean implements. ● Open sores. ● Pus. ● Mouth and nose discharge. Microbes can also exist on seemingly unlikely products, like bars of soap. Pathogenic bacteria can also enter the body through : ● A break in the skin, including pimples, scratches, or cuts. ● The nose and the mouth during breathing. ● The mouth during eating and drinking. Humans are excellent sources of contamination because we are constantly leaving organic particles behind wherever we go; a mixture of dead skin cells with viral, bacterial, and fungal particles, along with other microorganisms that consume skin cells or use us to travel to an appropriate host . Every time you touch something, you deposit some of this organic matter on another surface. Simple actions - such as touching a client’s hair, brushing some of your hair out of your eyes with your hand, or touching a spray bottle - can move ● Shared cups or towels. ● Coughing or sneezing. ● Spitting. Decontaminating your environment You have a responsibility to control exposure to pathogens by decontaminating your environment and tools . Remember that pathogens collect any time an object or surface is exposed to air. Doorknobs, handles, telephones, money, light switches, cash registers – all are surfaces touched by co-workers and clients that may harbor harmful pathogens, so all must be decontaminated to some degree. Cleaning is only the first step of the process. The following sections review the meaning of sanitation, sterilization, and disinfection - terms that are commonly used interchangeably, but have very different meanings and results and require different procedures. Sanitation Sanitation is the lowest level of decontamination . Sanitation will reduce some germs on a surface but will not kill all organisms. Sanitation provides a minimum level of cleanliness, protecting public health by preventing the spread of some, but not all, bacteria and fungi. It is important to note that instruments that are sanitized are not sterile.
Book Code: NTFL1024
Page 46
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