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Standard Safety Precaution in Microbiology

The field of microbiology can be risky when handling certain materials and equipment. Safety measures are required by workers and employers alike to prevent injury and spread of possible infectious and hazardous substances. Special clothing, labeling and equipment are a part of standard safety precautions. Other precautions that should not go unnoticed are public and employee education and government inspection.

  1. Protective Laboratory Equipment

    • Wearing special clothing and accessories, called personal protective equipment, is standard safety protocol for workers in a microbiology laboratory. Workers with long hair are required to keep it tied back neatly as a part of their PPE. Other PPE includes laboratory coats; disposable and specialty gloves; non-slip, closed-toe and closed-heel shoes; safety glasses; and aprons. The purpose of these items is to protect the wearer from contamination while handling potentially hazardous materials and to assure quality experiments by preventing contamination during procedures.

    Handling Hazardous Material

    • Hazardous substances are common elements of a microbiology laboratory. To ensure they are handled safely, protocol requires hallways be kept clear and not used for storage. Hazardous substances must be appropriately labeled. Chemicals and toxic or infectious agents must be labeled, and the workers handling them will receive appropriate education concerning their use. All secondary containers containing hazardous materials are labeled, identifying the contents. Freezers and other storage units used to hold hazardous substances are labeled with universal bio-hazard signs. Eye wash stations and showers are installed in the laboratory.

    Microbiological Food Safety

    • Campylobacter bacteria is the microbe responsible for most instances of reported food poisoning. Listeria monocytogenes, however, is the microbe responsible for the largest number of deaths from food poisoning. Government organizations develop standard safety strategies to manage and reduce the risk of microbiological hazards in the food industry. Standard safety guidelines include proper food handling through consumer education. This includes washing produce and being aware of potential microbe contamination sources like undercooked chicken and flood water. Commercial food production companies are monitored for cleanliness, and checking for contaminated imported food is performed at port.

    Safety Through Cleaning

    • Hazardous substances are sometimes spilled by accident in the microbiology laboratory. Specific clean-up protocols are designed to prevent injury or infection to workers and to maintain a safe environment. Bio-hazard bags are used to dispose of contaminated clothing or transfer it to a qualified cleaning location. The spill should be isolated until cleaning can take place. The person cleaning a spill should stand upwind from the hazardous material and be wearing PPE. Thorough hand washing should be performed after cleanup.

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