I offered an outstretched hand to someone the other day. He recoiled slightly, then said groggily: “I have a cold.”
Good for him, I thought. I could see that he felt a bit embarassed, thinking he had appeared rude. In fact, he was being thoughtful.
It is autumn, cool and wet, and the flu season with its coughs, colds and roiling stomachs is starting. It’s a time when people should be thinking more about their hands, and what’s on them.
SARS and flu pandemic scares have made us more alert to bacteria transfer and hand washing. But most of us don’t think nearly enough about the bacterial dangers of the common items we touch hourly.
How many times have you seen a restaurant staffer wiping condiment containers to remove germs? In most places, those ketchup bottles, mustard, relish containers and salt shakers get a once-a-day cleaning. In lots of eateries, days and days of people handling them pass before they get a cleaning.
|H1N1 Swine Flu Virus|