Safety archivos · PRODERPHARMACARE https://proderpharmacare.com/en/tag/safety/ Tecnología para la higiene y protección de la piel Thu, 17 Sep 2026 11:38:18 +0000 en-AU hourly 1 https://wordpress.org/?v=7.1.4 https://proderpharmacare.com/wp-content/uploads/2023/11/cropped-logo_url-32x32.png Safety archivos · PRODERPHARMACARE https://proderpharmacare.com/en/tag/safety/ 32 32 ICU Intensive care specialist https://proderpharmacare.com/en/icu-intensive-care-specialist-experience/ Tue, 21 Apr 2026 11:11:47 +0000 https://proderpharmacare.com/?p=28953 Dr Mariano Rinaudo talks about his vocation and emphasises the importance of antisepsis and hospital hygiene in his role as head of the ICU.

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ICU Intensive care specialist

Dr Mariano Rinaudo talks about his vocation and emphasises the importance of antisepsis and hospital hygiene in his role as head of the ICU.
Imagen destacada para la entrada de Abril, Experiencia Intensivista en la UCI.

Dr. Mariano Rinaudo

Dr Mariano Rinaudo trained at the National University of Cuyo (Argentina), his home country, where he pursued a career as a specialist in Intensive Care Medicine and Internal Medicine. Since 2011, he has held a Doctor of Medicine degree from the University of Barcelona (UB), where he also completed master’s degrees and undertook teaching and research in critical care. Since then, he has worked in various hospitals and clinics in Barcelona. He is currently the Head of the ICU at Grup Clínica Girona.

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In this interview, he reflects on vocation, the pressures of patient care and the critical importance of hospital hygiene and high-quality antiseptics and disinfectant supplies as key elements in patient safety and infection prevention.

What does being a doctor mean to you, and what motivated you to choose this specialism?

—For me, being a doctor is a vocation; it’s a blend of science and humanity. What motivated me to choose Intensive Care Medicine was the desire to help people and their families during one of the most difficult times of their lives, as it is a constant struggle between life and death, and the uncertainty of how the patient will respond to the prescribed treatments. Despite being described in the medical literature, they do not work the same for everyone; the expression ‘one size fits all’ does not apply, which is why I believe that medicine has an artistic element to it.

How would you describe a day in the ICU?

—It depends on the audience it’s aimed at. For a healthcare professional (doctor, nurse, healthcare assistant, etc.), I’d describe it as an intense day spent with patients, where things can change very rapidly; they may be stable one moment and then, at any moment, their condition may deteriorate, become unstable, and you have to be 100 per cent focused on that patient.
 
On the other hand, for anyone not involved in healthcare, I’d describe it as a day where you don’t know what’s going to happen, where uncertainty reigns, where you can’t predict what will happen in the next hour, and where there’s no monotony.
imagen de UCI para la entrada de abril, experiencia intensivista en la UCI.

In the ICU, where hygiene is key, how important do you consider the high-quality products used to be, whether they are biocides, disinfectants or cosmetics?​

—It is of the utmost importance, particularly disinfection, as it is one of the cornerstones of patient health, aiming to avoid adding to comorbidity through a nosocomial infection caused by hospital-acquired germs.

What is the most difficult part of your job, and how do you cope with it emotionally?

—The hardest part is breaking bad news to patients and their families. When a patient dies, it is one of the most difficult moments in the profession.
 
Generally speaking, you aren’t emotionally prepared to deal with it, so it’s very difficult to cope with. Maturity and time help you to understand it and thus learn to cope with it.

Do you think society understands the importance of the work you do in intensive care?​

—Very little. I think society is simply afraid of the ICU and tries to avoid even knowing about it, let alone being in one. We gained a little more visibility during the COVID-19 pandemic, but like everything else, unfortunately, that faded away and was forgotten once the disease was brought under control. We intensive care specialists are greatly undervalued, with society failing to realise that we are the ones who do everything in our power to save lives when patients are in a critical condition.

What factors do you think are essential for a medical team to be able to provide the best possible care in the ICU or in any other area of the hospital?​

—In my view, the key factors would be, first and foremost, humanity: you have to be human and try to empathise with the patient and put yourself in their shoes. Obviously, knowledge, hard work and dedication are other essential factors in any medical team.
 

What role do you think preventive medicine plays in the ICU, operating theatres and inpatient wards?

—I believe that the Department of Preventive Medicine plays a crucial role, as healthcare-associated infections are a difficult condition to treat, leading to increased antibiotic use and, consequently, a rise in multidrug-resistant microorganisms. Environmental cultures should be taken in ICU cubicles, operating theatres and inpatient wards in order to identify the local microorganisms and eradicate most of these germs using the necessary biocides or disinfectants.

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]]> Safe hands at Christmas time https://proderpharmacare.com/en/safe-hands-christmas-time/ Wed, 17 Dec 2025 12:56:56 +0000 https://proderpharmacare.com/?p=26876 Hand hygiene is the key to ensuring the safety of guests and the success of the menu. Have an enjoyable time, celebrate and eat without the risk of food poisoning!

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Safe hands at Christmas time

Hand hygiene is the key to ensuring the safety of guests and the success of the menu. Have an enjoyable time, celebrate and eat without the risk of food poisoning!
Imagen de portada para la entrada de diciembre, Higiene de manos HA

You can neither see nor feel hand hygiene, but it plays a significant role in every dish.

Hand hygiene in catering is essential for food safety throughout the year. However, it becomes crucial during the Christmas holidays. At this time of year, the celebrations, reservations and special services increase the kitchen workload. This can sometimes lead to a lack of control over hygiene practices, requiring greater awareness and stricter measures to protect customers’ health.

Hand hygiene in catering is essential for food safety throughout the year. However, it becomes crucial during the Christmas holidays. At this time of year, the celebrations, reservations and special services increase the kitchen workload. This can sometimes lead to a lack of control over hygiene practices, requiring greater awareness and stricter measures to protect customers’ health.

When menus tend to be more elaborate, and a larger number of guests are being served, reinforcing hand hygiene ensures safety. Taking care of this simple but important detail allows celebrations to proceed smoothly and ensures that the dining experience is fully satisfying.

When menus tend to be more elaborate, and a larger number of guests are being served, reinforcing hand hygiene ensures safety. Taking care of this simple but important detail allows celebrations to proceed smoothly and ensures that the dining experience is fully satisfying.

To make an omelette... You have to wash your hands.

Hands are the main point of contact with food, utensils and surfaces. Proper and frequent washing helps prevent cross-contamination and the transmission of microorganisms that can affect diners. It is therefore essential that catering staff maintain rigorous hygiene habits before, during and after handling food.

Imagen de refuerzo para la introducción de entrada, Higiene de manos HA.

WHO estimates that up to 30% of gastrointestinal diseases can be prevented with basic measures such as proper and regular hand hygiene.

December, a key month due to the increase in outbreaks caused by contaminated food.

With the arrival of December, one of the busiest times of year for social gatherings and activity in the catering sector, businesses must manage an increase in food handling, the use of shared spaces and the movement of people.

This context coincides with documented concerns about food safety: in recent years, hundreds of outbreaks and thousands of cases of foodborne illness have been reported in Spain, with Salmonella being one of the most frequent causes and having a significant impact on hospitalisations and outbreaks, especially those associated with food services outside the home.

Food poisoning: a risk present in catering.

Foodborne illnesses are diseases caused by eating food contaminated with harmful microorganisms or their toxins. The most common are Salmonella, Listeria, E. coli, Campylobacter, and Staphylococcus aureus. These bacteria can cause symptoms such as vomiting, diarrhoea, and fever. In severe cases, they can lead to serious complications requiring hospitalisation, especially in children, the elderly, or people with weak immune systems.

During the festive season, the risk of food poisoning increases due to the higher volume of prepared food, the variety of dishes, and large groups of diners. Therefore, reinforcing hand hygiene and good food handling practices is essential to ensure consumer safety.

  • Hands are the primary vehicle for transmitting microorganisms in food environments. Proper handwashing removes visible dirt and reduces microbial load, preventing cross-contamination between food, surfaces, and utensils. Key recommendations include:

  • Wash your hands before and after handling food, after using the toilet, touching potentially contaminated surfaces, or handling money or waste.
  • Use suitable soap and rub all surfaces of your hands (palms, backs, between fingers and nails) for at least 20 seconds.
  • Dry with single-use disposable towels to avoid recontamination.

In the food industry, in addition to hand hygiene with soap and water, the use of registered hand sanitiser solutions, such as hydroalcoholic gels with at least 70% alcohol, is recommended, provided that hands are not visibly dirty.

Imagen de refuerzo donde se ve a un cocinero lavarse las manos con el producto FOAM CLEAN HA y el dispensador PGS 1000.

Hand hygiene products in restoration.

When food is handled in restaurants, it is recommended to use soaps free of colourings and perfumes combined with hydroalcoholic solutions that are effective against bacteria, viruses and fungi.

Essential products.

  • Liquid soap: preferably with a dispenser, free of colourants and perfumes, and pH neutral to avoid irritation.
  • Antiseptic soap: solutions with chlorhexidine or povidone-iodine for deeper washing when necessary.
  • Hydroalcoholic solution: ideal for quick disinfection when hands are not visibly dirty, complementary to washing.
  • Dispensers and supports: wall-mounted, preferably non-refillable and operable with the elbow or photocell.
  • Drying: disposable paper towels and dispensers.

Add-ons and best practices.

  • Nail brushes: disposable, for removing dirt from under the nails.
  • Protective creams: for dry or irritated hands due to frequent use of soaps and gels or excessive moisture.
  • Disposable gloves: they act as a barrier but do NOT replace hand washing; they should be changed frequently and always before putting them on.

Important considerations.

  • Use of signage: Hand hygiene procedure signs help to increase the regularity of hand washing.
  • Training: Providing short training sessions on proper hand hygiene increases awareness and improves the quality of the process.
  • Consistent hygiene: Handwashing should be a consistent and effective routine to prevent foodborne illnesses.
  • Do not reuse: gloves should not be washed or reused. Disposable paper should not be used to clean different objects and surfaces.

A reliable ally.

PRODERPHARMACARE® is positioning itself as a strategic ally for restaurateurs this Christmas, offering products and solutions that help prevent cross-contamination during food handling. Here are some of the ways our products can contribute to food safety:

Marca PRODERPHARMACARE con eslogan para la entrada de octubre.
  • PSD skin safety programme: fully adapted to food handlers and the needs of your business. An application plan, training and a complete financial report.
  • Application sheets for frequent hand washing: together with our products, we offer graphic elements to encourage frequent hand washing in the hospitality and industrial sectors.
  • Fragrance- and dye-free products: specific formulas for the food industry are free of dyes, fragrances, or other substances that may leave traces on food.
  • Safe dosing systems: our dispensers are made of ABS with antibacterial treatment that prevents the proliferation of microorganisms on the surface.

Products for the food industry.

Imagen destacada de producto Proset BACT.

Proset BACT

TOTAL HYGIENE hand gel.

Página Info Proset HA PLUS, espuma antiséptica para piel sana.

Proset HA PLUS

Food & beverage industry hand gel.

Página Info Sanit ODOR CONTROL, espuma limpiadora absorbeolores.

Sanit ODOR CONTROL

Odour-absorbing cleansing foam

Página Info Proset DERMAPUR, crema de manos

Proset DERMAPUR

Hand cream with hyaluronic acid.

PGS 2000 wall-mounted dispenser for two-litre EH containers

PGS 2000

Wall dispenser for 2-litre containers.

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]]> Food safety https://proderpharmacare.com/en/food-safety/ Fri, 21 Mar 2025 14:20:59 +0000 https://proderpharmacare.com/?p=23402 Preserving food safety without altering its organoleptic properties and quality is one of the basic food safety principles.

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Food safety

Preserving food safety without altering its organoleptic properties and quality is one of the basic food safety principles.
Cover image for the March entry, Food safety.

Most of all, food safety.

Food safety guarantees food safety through measures that prevent contamination and food-borne diseases. Improper handling can cause the proliferation of micro-organisms, chemical contamination or foreign bodies. All of these factors affect consumer health and product quality.

Some standard key practices include proper washing and hands and surface disinfection, cold chain maintenance, prevention of cross-contamination and appropriate food cooking.

Compliance with international regulations and standards, such as the Hazard Analysis and Critical Control Point (HACCP) system and Good Manufacturing Practices (GMP), is essential to ensure safe food and reduce risks.

Food poisoning, the crude reality.

Food poisoning represents a significant public health challenge in Spain. According to data from the European Food Safety Authority (EFSA), around 500 food outbreaks are reported every year in Spain, most of them attributed to inadequate food handling and preservation.

Imagen de refuerzo para entrada Seguridad alimentaria

In 2019, 758 outbreaks of food poisoning were reported in Spain. These affected 10,702 people. Of these, 469 required hospitalisation and 11 deaths were recorded. The average rate of outbreaks per 100,000 inhabitants was 1.67.

Imagen de muestra de bacterias causantes de la toxiinfección para la entrada Seguridad alimentaria.

At the European level, 5,763 food-borne infectious outbreaks were reported in 2022, an increase of 44% compared to the previous year.

The consequences of food poisoning range from mild symptoms, such as vomiting and diarrhoea, to severe illnesses that can require hospitalization and even death. Vulnerable populations such as children, the elderly and people in precarious situations are the most affected.

Recent incidents in Spain have highlighted the seriousness of these infections. For example, in October 2024, at least 20 people were poisoned after eating meat contaminated with Escherichia coli during an event in Pamplona.

Likewise, in January 2025, 44 cases of intoxication related to the consumption of “montaditos de pringá” in a tavern in Cordoba were investigated, resulting in the death of one person.

These data highlight the need to reinforce hygiene measures and proper food handling, both at home and in catering establishments. The aim is to prevent outbreaks of food contamination and protect people’s health.

Food safety and food security.

Food safety is central to the concept of safety, as it ensures that food does not pose a risk to the health of the consumer. It also refers to the implementation of procedures, standards and controls that prevent biological, chemical and physical contamination at all stages of the food chain, from production to final consumption.

Main food safety hazards.

Food safety hazards are classified into three categories:

  1. Biological hazards: include pathogenic microorganisms such as Salmonella spp, Escherichia coli, Listeria monocytogenes and Clostridium botulinum, which can cause foodborne illness.
  2. Chemical hazards: These refer to residues of pesticides, antibiotics, heavy metals and naturally occurring toxins that can accumulate in food and pose health risks.
  3. Physical hazards: These are foreign bodies such as glass, metal, plastic or wood fragments that can contaminate food during processing and handling.

Food safety management systems.

To minimise these risks, various systems and international regulations are applied, among which the following stand out:

  • Hazard Analysis and Critical Control Points (HACCP): A preventive system that identifies and controls critical points in food production to reduce the risk of contamination.
  • Good Manufacturing Practices (GMP): A set of procedures that guarantee hygiene and quality control in food processing.
  • ISO 22000 Standards: International standard that sets out the requirements for the implementation of a food safety management system.
  • European Food Safety Authority (EFSA) and Codex Alimentarius Regulations: Guidelines that regulate food safety in the European Union and globally.

The importance of monitoring and training.

Ensuring food safety requires the implementation of strict controls. These include microbiological monitoring, sanitary audits and product traceability. In addition, continuous training of food handlers is essential to prevent errors related to hygiene and handling, thus reducing the risk of food poisoning.

Ultimately, food safety is a critical safety issue that protects the health of users and the quality of food. The rigorous application of good practices and control systems ensures that food products are safe for consumption. In this way, potential risks are prevented and consumer confidence in food products is strengthened.

We can help.

PRODERPHARMACARE® is positioned as a strategic partner for the food industry, offering products and solutions that help prevent cross-contamination during the production chain. Here are some of how our products can contribute to food safety:

omg marca con imago para PRODERPHARMACARE
  • Application sheets for frequent hand washing: Together with our products, we offer graphic elements to promote frequent hand washing in hotels and industry.
  • Products are free of perfumes and colourants: Our specific formulas for the food industry are free of dyes, perfumes or other substances that can leave traces in food.
  • Safe dispensing systems: Our dispensers are made of ABS with antibacterial treatment that prevents the proliferation of microorganisms on the surface.

Products for the food industry.

Imagen destacada de producto Proset BACT.

Proset BACT

TOTAL HYGIENE hand gel.

Página Info Proset HA PLUS, espuma antiséptica para piel sana.

Proset HA PLUS

Food & beverage industry hand gel.

Página Info Sanit ODOR CONTROL, espuma limpiadora absorbeolores.

Sanit ODOR CONTROL

Odour-absorbing cleansing foam

Página Info Sanit FOAM CLEAN HA, espuma antiséptica para piel sana.

Sanit FOAM CLEAN HA

TOTAL HYGIENE Odour-absorbing cleansing foam.

ALL YOU NEED IS YOUR HANDS

Do you want to know more about PRODERPHARMACARE® and its products?
Contact

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