Three steps are required for the transmission of an infectious disease from one individual to another:
Communities of children (school, nurseries and infant day care, drop-ins), resulting in close contacts between a number of children in a relatively limited space promote the transmission of infectious agents.
The transmission of viruses, bacteria, and parasites from sick subjects or asymptomatic carriers to healthy subjects occurs through nasal and oral secretions (sputters), stools, urine or skin (direct or indirect contact with objects or another person).
Communities of children (school, nurseries and infant day care, drop-ins), resulting in close contacts between a number of children in a relatively limited space promote the transmission of infectious agents.
Probably related to their immunological immaturity, the carriage of potentially pathogenic germs (S. pneumoniae, H. influenzae, M. catarrhalis) is more frequent and prolonged in infants. Every child carries viruses, bacteria, and parasites, which can be passed to the other children of the nursery, and also to staff and members of their own families.
A number of factors related to early childhood (incontinence, suction of hands and objects, dependence to adults providing multiple care) also promote the transmission of infectious diseases.
All this explains why the incidence of respiratory infectious diseases is higher in children living in nurseries.
Going to the nursery is probably a main factor in the epidemiology of many infectious diseases, as the nurseries are a unique place for the transmission of infections. Indeed, adding to the promiscuity and gregariousness inherent to this type of child care, are the very specific characteristics of the target population, susceptible to be hit by any infection. Therefore, it is essential to control the infectious risk.
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Surfaces in contact with hands or food, major carriers of cross contamination, collect and disseminate all types of germs. The surfaces in contact with hands and food are: cutting boards, counters, refrigerators, kitchenware... In order to minimize infection risks, it is important to regularly disinfect anything in contact with food.
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