Poster describing the use of chlorine to kill viruses like Ebola
The purpose of this document is to inform the public about biological and chemical hazards and thereby prepare the population for an immediate response in the event of an incident until public health support is provided.
The agents reported here are: Anthrax, Botulism, Haemorrhagic Fever,
...Smallpox, the Plague, Tularaemia, Chlorine, Cyanide, Lewisite, Mustard Gas,
Ricin, Sarin, Soman, Tabun and VX. This list is not exhaustive and no doubt
other dangerous types could be produced. They have been selected as they are the most often mentioned threats. This information has been prepared with the public in mind, and thus much of the medical terminology has been removed and replaced with every day language.
Also available in Arabic: http://www.who.int/csr/delibepidemics/biochem_threatsAR.pdf?ua=1
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IPC Training manual Poster
Information for health Workers in West Africa
Technical Information & Safety Data on Chlorine
Disinfection of drinking-water supplies has been one of the most significant public health advancements of the last century with respect to reducing waterborne disease.
Although chlorine has been used as the disinfectant of choice for public drinking-water supplies for the past century, a numbe...r of emerging or alternative compounds are used or are being considered for the disinfection of drinking-water.
This series reviews the state of the knowledge on the application, efficacy and toxicity of bromine, iodine and silver as drinking-water disinfectants.
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The Guideline for Disinfection and Sterilization in Healthcare Facilities, 2008, presents evidence-
based recommendations on the preferred methods for cleaning, disinfection and sterilization of patient-
care medical devices and for cleaning and disinfecting the healthcare environment. This docume...nt
supercedes the relevant sections contained in the 1985 Centers for Disease Control (CDC) Guideline for
Handwashing and Environmental Control. 1 Because maximum effectiveness from disinfection and
sterilization results from first cleaning and removing organic and inorganic materials, this document also
reviews cleaning methods. The chemical disinfectants discussed for patient-care equipment include
alcohols, glutaraldehyde, formaldehyde, hydrogen peroxide, iodophors, ortho-phthalaldehyde, peracetic
acid, phenolics, quaternary ammonium compounds, and chlorine. The choice of disinfectant,
concentration, and exposure time is based on the risk for infection associated with use of the equipment
and other factors discussed in this guideline. The sterilization methods discussed include steam
sterilization, ethylene oxide (ETO), hydrogen peroxide gas plasma, and liquid peracetic acid. When
properly used, these cleaning, disinfection, and sterilization processes can reduce the risk for infection
associated with use of invasive and noninvasive medical and surgical devices. However, for these
processes to be effective, health-care workers should adhere strictly to the cleaning, disinfection, and
sterilization recommendations in this document and to instructions on product labels.
LAST UPDATE 2019
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What you should do as head of school or child centre to prevent cholera:
Educate all staff and pupils on the common cholera transmission routes and how to prevent it.
Educate all kitchen staff on how to handle food and cooking utensils. Emphasis the key points below:
o All kitchen staff MUST wa...sh their hands with soap and chlorine solution before cooking or handling food.
o All food should be properly stored to prevent contamination from insects etc.
o Wash all food in safe water.
o All food served should be properly cooked, and served hot.
o Only allow kitchen staff to enter the kitchen and to serve food.
o Wash dishes with soap or chlorine solution and rinse under safe water. Dry dishes on a rack well above the ground and in the direct sunlight (sunlight will help to disinfect).
All students should wash their hands with soap and safe water or chlorine solution before eating
Avoid washing your hands in a bowl of standing water, always use safe, running water!
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