Common Ways Bacteria and Viruses Are Spread

Biohazards Infectious Disease Prevention
English (NZ)

The Problem

Bacteria and viruses can spread quickly and silently, placing both workplace and personal health at risk. Infections caused by these organisms may lead to illness, lost workdays, or even life-threatening complications. Understanding how these pathogens are transmitted allows us to identify risks and implement effective control measures. Today, we’ll explore the four most common transmission pathways: inhalation, absorption, ingestion, and injection — and how we can protect ourselves and our mates.

Identify the Hazards

  • nhalation: Breathing in airborne droplets or aerosols from an infected person.
    Examples: Common cold, influenza, COVID-19, tuberculosis.

  • Absorption: Contact with infectious fluids via the skin or mucous membranes.
    Examples: Hepatitis B and C, HIV, and rabies.

  • Ingestion: Consuming food or drink contaminated with harmful microorganisms.
    Examples: E. coli, Salmonella, Hepatitis A.
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  • Injection: Accidental exposure through penetration of the skin, such as needle-stick injuries.Examples: HIV, Hepatitis B and C.

Safety Practices and Preventative Measures

  1. Inhalation – Preventing Airborne Transmission
    • Maintain physical distancing from people displaying symptoms.
    • Use face masks in confined or high-risk environments.
    • Ensure good ventilation in enclosed workspaces.
    • Tools: Face coverings, HEPA filters, and open windows/vents.

  2. Absorption – Protecting Skin and Mucous Membranes
    • Wear gloves and safety eyewear when handling bodily fluids.
    • Cover any cuts or grazes with waterproof dressings.
    • Avoid touching your face with unwashed hands.
    • Tools: Gloves, goggles, face shields, bandages.

  3. Ingestion – Avoiding Contaminated Food or Drink
    • Wash hands thoroughly before eating or preparing food.
    • Store and cook food safely.
    • Avoid sharing food, bottles, or utensils.
    • Tools: Soap, clean water, sanitisers, and safe food handling.

  4. Injection – Preventing Bloodborne Exposure
    • Never reuse needles or syringes.
    • Dispose of sharps safely in appropriate containers.
    • Use tools to handle broken glass or other sharp items.‍
    • Tools: Sharps containers, single-use sterile equipment.

Real-Life Case or Scenario

Where possible, use an actual incident that you have experienced or been involved in.

A healthcare worker received a needle-stick injury after disposing of a used syringe incorrectly. The incident required urgent medical attention and screening for bloodborne diseases. This could have been avoided by following sharps disposal procedures and using puncture-resistant containers.

Employee Responsibilities

  • Maintain good hygiene and use PPE as required.

  • Wash hands frequently and avoid face contact.

  • Report all potential exposures or unsafe hygiene practices.
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  • Follow safety procedures for handling food, sharps, and bodily fluids.

Employer Responsibilities

  • Provide PPE such as gloves, masks, and hand sanitiser.

  • Ensure sharps disposal units and hygiene stations are available.

  • Train staff in infectious disease control and safe work procedures.

  • Keep the workplace clean and hygienic.

Discussion & Questions

  • Have you ever experienced a situation where one of these transmission routes posed a risk?
  • What changes could we make to improve hygiene practices at our site?

(Encourage open discussion and feedback on improving hygiene and safety.)

Commitment/Action Plan

Let’s commit to good hygiene and safety practices every day, both on-site and at home. By doing so, we protect ourselves, our whānau, and our workmates.

Wrap-Up

Thanks for your attention. Preventing the spread of disease is a shared responsibility. With vigilance and teamwork, we can maintain a healthier, safer workplace.

Standards Overview

 WorkSafe New Zealand requires employers to eliminate or minimise the risk of infection in the workplace under the Health and Safety at Work Act 2015.
This includes providing PPE, hygienic facilities, and training on managing biological risk.

Disclaimer

These toolbox talks are provided for informational and educational purposes only and are not a substitute for professional legal, health and safety, or regulatory advice.

The content reflects recognised best practices and general industry standards as at the date of publication. However, it may not be applicable to all workplace environments or specific operational contexts.

It is the responsibility of the Person Conducting a Business or Undertaking (PCBU), as well as officers, workers, and other duty holders under the Health and Safety at Work Act 2015 (HSWA), to ensure compliance with all relevant laws, regulations, and WorkSafe New Zealand guidance.

The authors, presenters, and distributors of this toolbox talk disclaim all liability for any loss, damage, or injury arising from the use or reliance on the information provided. Users should seek advice from a suitably qualified health and safety professional or legal advisor for guidance tailored to their specific circumstances.

Always follow your organisation’s policies, procedures, and safe work practices to manage risks and maintain a safe and healthy workplace.

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Last Updated:
April 28, 2025