MICROBES AND THEIR CONTROL 315 



4. How bacteria get into the body 



Breaks in the skin 

 Normal openings 



Mouth (food, drink, foreign bodies) 



Nose and lungs (air breathed, dust) 



(Eyes) (dust ; soiled fingers) 



(Ears) 



(Urethra) 



5. Transmission of disease germs 



Critical points 



Discharge from host 



Transfer by air, or otherwise, to second host 



Entrance into body of second host 



(Multiplication in host) 

 Carriers 



Spit 



Spray 



Dust (air) 



Contact 



Handkerchiefs, towels, utensils, etc. 



Food 



Water 



Insects 



(Dogs, cats, etc.) 



6. What the individual can do 



To protect himself 



Avoid taking into the mouth water, food, etc. that may have 



been exposed to infection 

 Maintain personal cleanliness (for example, wash hands before 



every meal) 

 Avoid use of common towel, cup, etc. 

 Disinfect cuts, wounds, etc. promptly 

 Avoid contacts with known or suspected cases of infectious 



illness 

 To protect others 



Avoid spitting where germs may be carried away 



Cover face when coughing, sneezing, etc. 



Avoid touching food, dishes, etc. to be used by others. 



Protect food, water, etc. from dust. 



Cooperate with home and community in maintaining sanitary 



conditions 



