Handwashing

Handwashing removes dirt and microbes from hands using soap and water or an appropriate hand cleanser. Its effectiveness depends on technique, duration, and the cleanser used.

Surfactant: A substance that lowers surface tension and helps water disperse oils and particles. Soap’s surfactants loosen oils and microbes so rinsing can carry them away.
Healthcare-associated infection: An infection acquired during the provision of healthcare. Hand hygiene helps prevent pathogens moving between patients, staff, and surfaces.
Skin microbiome: The community of microorganisms living on the skin and its surface. Washing changes transient contamination while resident skin microbes often remain.
Alcohol-based hand rub: A hand antiseptic, usually containing ethanol or isopropanol, that reduces microbes without water. It is often preferred when hands are not visibly dirty and a sink is unavailable.
Mechanical action: Physical force that dislodges material from a surface. Rubbing spreads friction across the hands, lifting soil and microbes from skin.
World Health Organization hand hygiene guidelines: International recommendations for hand hygiene in healthcare settings. These guidelines specify when and how healthcare workers should clean their hands.
Transient flora: Microorganisms temporarily present on the skin after contact with people, objects, or environments. These microbes are a primary target of routine handwashing.
Antiseptic handwashing: Handwashing with an antimicrobial cleanser intended to reduce microorganisms on the skin. It adds an antimicrobial ingredient beyond the physical removal provided by plain soap.
Handwashing technique: A sequence of steps for washing all hand surfaces with soap and water. Coverage of fingertips, thumbs, and between fingers determines what washing removes.
Food safety: Practices that prevent food from causing illness or injury. Washing hands during food preparation limits transfer of pathogens to food.

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