How Illness Spreads
Respiratory Droplets (Sneezing & Coughing)
The reality:
- Large droplets fall within 1-2 meters
- Smaller aerosols can stay airborne longer
- Direct face-to-face contact is highest risk
- Respiratory viruses like flu spread primarily in close contact settings[1]
Surface Contamination
Viruses and bacteria can survive on surfaces, but transmission risk varies:
- Hard surfaces – bacteria can survive hours to days
- Soft surfaces – generally lower survival rates
- Effective cleaning significantly reduces contamination risk[2]
Food Safety
Raw Chicken: The Real Risk
Warning: Raw chicken frequently carries Salmonella - up to 25% of retail chicken is contaminated[3].
Cross-Contamination from raw chicken is a real and documented risk[4].
How to handle safely:
- Use separate cutting boards for raw meat
- Wash hands thoroughly after handling
- Clean all surfaces that contacted raw chicken
- Don't wash chicken (spreads bacteria via splashing)
- Cook to internal temperature of 74°C/165°F
Food Poisoning Facts
Food poisoning is common but largely preventable[5].
High-risk foods:
- Raw/undercooked meat and poultry
- Raw eggs and products containing them
- Unpasteurized dairy
- Raw sprouts
- Pre-cut fruits and vegetables
Lower-risk than you might think:
- Food dropped briefly on clean floors (more below)
- Day-old cooked food properly refrigerated
- Food past "best by" dates (often still safe)
Hand Hygiene
Handwashing vs Hand Sanitizer
Both handwashing and sanitizers are effective, with some differences[6].
When to wash hands:
- After using the bathroom
- Before eating or preparing food
- After handling raw meat
- After touching animals
- After blowing nose, coughing, sneezing
- After touching public surfaces
Sanitizer is fine when:
- Hands aren't visibly dirty
- Soap and water unavailable
- Between handwashes in healthcare settings
Common Myths
Myth: "The 5-second rule makes dropped food safe"
Reality: Bacteria transfer to food within milliseconds of contact. However, the actual risk depends on the surface and food type. Dry food on a dry, clean floor is lower risk than wet food on a wet surface.
Reality: Bacteria transfer to food within milliseconds of contact. However, the actual risk depends on the surface and food type. Dry food on a dry, clean floor is lower risk than wet food on a wet surface.
Myth: "You'll definitely get sick if sneezed on"
Reality: Not every exposure leads to infection. Your immune system, the pathogen load, and whether you're already immune all matter. But yes, it significantly increases your risk.
Reality: Not every exposure leads to infection. Your immune system, the pathogen load, and whether you're already immune all matter. But yes, it significantly increases your risk.
Myth: "Raw chicken juice on your hands means certain food poisoning"
Reality: Risk is real but not certain. Proper handwashing eliminates the bacteria. The danger is forgetting to wash or touching food/your face before washing.
Reality: Risk is real but not certain. Proper handwashing eliminates the bacteria. The danger is forgetting to wash or touching food/your face before washing.
Myth: "Antibacterial soap is better than regular soap"
Reality: For most purposes, regular soap is equally effective. Antibacterial soaps offer no proven benefit for typical household use and may contribute to antibiotic resistance.
Reality: For most purposes, regular soap is equally effective. Antibacterial soaps offer no proven benefit for typical household use and may contribute to antibiotic resistance.
Practical Tips
- Wash hands often – 20 seconds with soap, especially before eating
- Keep raw meat separate – dedicated cutting board and utensils
- Clean high-touch surfaces – doorknobs, phones, keyboards
- Cough/sneeze into elbow – not hands
- Stay home when sick – reduces spread to others
- Don't touch your face – main route for respiratory infections
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References
- Lessler J, et al. (2012). Transmission of 2009 H1N1 Pandemic Influenza Virus Occurred in Schools. PLOS ONE. [DOI]
- Various (2022). Assessment of disinfectant efficacy in reducing microbial contamination. PLOS ONE. [DOI]
- Various (2018). Prevalence and serotypes of Salmonella on chickens sold at retail. PLOS ONE. [DOI]
- Various (2022). Experimental cross-contamination of chicken salad with Salmonella. PLOS ONE. [DOI]
- Various (2022). A cross-sectional study to determine the prevalence of foodborne illness. PLOS ONE. [DOI]
- Various (2023). Comparing the antibacterial efficacy and functionality of different hand sanitizers. PLOS ONE. [DOI]