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Related Concept Videos

PPE Use in Healthcare Settings II: Doffing01:10

PPE Use in Healthcare Settings II: Doffing

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The sequence of removing or doffing PPE starts with the gloves, as they are the most contaminated. Next is removal of the face shield or goggles, as they would interfere with removing other PPE. Then remove the gown, followed by the mask or respirator. Perform hand hygiene between steps if hands become contaminated and immediately after removing all PPE. Generally, the outside front and sleeves of the isolation gown, the goggles or the mask, the respirator, and the face shield are contaminated.
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Transmission-based precautions are for patients known to be infected or suspected to be infected or colonized with organisms that pose a significant risk to others. Some transmission-based precautions include contact, enteric, and droplet.
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Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example
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Microfiber fallout during dining and potential human intake.

Qun Zhang1, Fangni Du2, Weiwenhui Liang2

  • 1Shanghai Key Laboratory for Urban Ecological Process and Eco-Restoration, School of Ecological and Environmental Sciences, East China Normal University, Shanghai 200241, China; State Key Laboratory of Estuarine and Coastal Research, East China Normal University, Shanghai 200241, China.

Journal of Hazardous Materials
|February 20, 2022
PubMed
Summary
This summary is machine-generated.

Microfiber fallout in dining areas is significant, with restaurants showing higher levels than homes. Human activity and room structure impact microfiber abundance, potentially leading to dietary intake.

Keywords:
Dining environmentHuman intakeMicrofiberMicroplastic

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Area of Science:

  • Environmental Science
  • Materials Science
  • Public Health

Background:

  • Microfibers, including microplastics, are widespread in indoor and outdoor environments.
  • Dining environments, crucial for human diet and health, have been understudied regarding microfiber contamination.

Purpose of the Study:

  • To characterize microfiber fallout in various dining settings.
  • To investigate factors influencing microfiber abundance during dining.
  • To assess potential human dietary intake of microfibers.

Main Methods:

  • Short-term microfiber fallout characterization in dining spots.
  • Long-term microfiber monitoring in a college cafeteria.
  • Identification of microfiber types using micro-Fourier-transform infrared spectroscopy (μ-FTIR).
  • Correlation analysis between microfiber abundance and human activity.
  • Assessment of room structure's influence on microfiber levels.

Main Results:

  • Restaurants had higher microfiber abundance (75 MFs/plate/meal) than households (36 MFs/plate/meal), correlating with human activity.
  • Cotton (63%), polyester (17%), and rayon (14%) were the predominant microfibers.
  • Cloth friction, high hairiness, and short staple yarns exacerbated fiber shedding.
  • Homes without separate dining rooms had three times more microfibers than those with separate rooms.

Conclusions:

  • Microfiber fallout in dining environments is a significant concern.
  • Factors like human activity, fabric properties, and room structure influence microfiber levels.
  • Potential daily human intake of microfibers ranges from 63-232 MFs/person/d.