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Hygiene refers to behaviors that can improve cleanliness and lead to good health, such as frequent hand washing, face washing, and bathing with soap and water. In many areas of the world, practicing personal hygiene etiquette is difficult due to lack of clean water and soap. Many diseases can be spread if the hands, face, or body are not washed appropriately at key times.
Water-related Hygiene Topics
Handwashing
Clean Hands, Nail Hygiene...
Hygiene Etiquette
Coughing and Sneezing, Around Animals...
Less Developed Countries
Diarrheal Diseases, Challenges, Handwashing Promotion...
Body, Facial, & Dental Hygiene
Body Washing, Facial Cleanliness, Oral Health, Tooth Decay...
Swimming Hygiene
Swimming and Hygiene, Recreational Water Illnesses (RWI)...
Hygiene-related Diseases
Hygiene-related Diseases and Conditions...
Hygiene Fast Facts
- It is estimated that washing hands with soap and water could reduce diarrheal disease-associated deaths by up to 50% 1.
- A large percentage of foodborne disease outbreaks are spread by contaminated hands. Appropriate hand washing practices can reduce the risk of foodborne illness and other infections 2.
Handwashing
Many diseases and conditions can be spread through inadequate hand hygiene as a result of not washing hands. Hands should always be washed:
- Before, during, and after preparing food
- Before eating food
- Before and after caring for someone who is sick
- Before and after treating a cut or wound
- After using the toilet
- After changing diapers or cleaning up a child who has used the toilet
- After blowing your nose, coughing, or sneezing
- After touching an animal or animal waste
- After handling pet food or pet treats
- After touching garbage
Hand hygiene is critical to interrupt the spread of infectious diseases, such as the common cold, influenza, and gastrointestinal illnesses.
For more information, visit CDC's Handwashing: Clean Hands Save Lives!
- World Health Organization. Water for Health: Taking Charge [PDF - 6 pages]. 2001.
- World Health Organization. Hand Washing and Food Safety
[PDF - 2 pages]..
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