Biological hazards
Biological agents
Biological agents are living things, or products of living things, that can cause illness and disease in humans. Biological agents include viruses, bacteria and fungi, as well as parasitic worms and some plants.
They enter the body when they are inhaled, ingested or absorbed. Most biological agents are inhaled.
Once inside the body, these infectious agents can multiply quickly and may be passed from one person to another.
Some can survive outside the body for quite a long time if they have the right breeding ground, such as water and food. Others die quickly without the protection of the body.
Direct transmitting
Some infectious agents are transmitted directly:
When droplets are projected, by a cough or a sneeze, into the mucous membranes of another person's nose, eyes or mouth
When a person is injected or punctured by an infected object, such as a needle
Through physical contact between an infected and non-infected person
Transmitted indirectly
When an insect carries them from an infected to a non-infected person
Through the air, where they can be inhaled
By attaching themselves to food, water, cooking or eating utensils
Common diseases caused by biological agents
Fungal diseases: e.g. ringworm and thrush
Viral diseases: e.g. mumps, hepatitis, German measles, West Nile Virus
Bacterial diseases: e.g. tuberculosis, tetanus, food poisoning and blood poisoning
Parasitic worms that enter the body when their eggs are ingested
Controlling biological hazards
Clean and disinfect work surfaces often
Clean up spills immediately
Ensure that any equipment that might harbour bio-hazards (e.g. fans, ventilation systems) is regularly maintained, cleaned and sterilized
Handle and dispose of all bio-hazardous waste materials safely. Blood and any other bodily fluids should always be handled as if they could be infectious. In the event of an injury or bleeding, every individual should be handled in a way that minimizes exposure to blood and body fluids
Keep your immunizations up-to-date
Wear personal protective equipment (e.g. gloves, masks), where appropriate
Practice good personal hygiene, e.g. regular hand washing