Hand hygiene regimens for the reduction of risk in food service environments

Journal of Food Protection

Volumn 75, Issue 7, 2012, Pages 1303-1309

  Edmonds, Sarah L ^a   Mccormack, Robert R ^b   Zhou, Sifang Steve ^c   Macinga, David R ^a   Fricker, Christopher M ^a  

^a GOJO Industries Inc   (United States)

^b BioScience Laboratories Inc   (United States)

^c A Division of Microbac   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI; MURINE NOROVIRUS; NOROVIRUS;

EID: 84863836772     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-11-449     Document Type: Article

References (46)

1. ASTM International. 2006. Standard test method for evaluation of the effectiveness of health care personnel handwash formulations. Designation E1174-06. ASTM International, West Conshohocken, PA.
2. ASTM International. 2009. Standard test method for evaluation of hygienic handwash and handrub formulations for virus-eliminating activity using the entire hand. Designation E2011-09. ASTM International, West Conshohocken, PA.
3. Beatty, M. E., P. M. Adcock, S. W. Smith, K. Quinlan, L. A. Kamimoto, S. Y. Rowe, K. Scott, C. Conover, T. Varchmin, C. A. Bopp, K. D. Greene, B. Bibb, L. Slutsker, and E. D. Mintz. 2006. Epidemic diarrhea due to enterotoxigenic Escherichia coli. Clin. Infect. Dis. 42:329-334. (Pubitemid 43122306)
4. Blanton, L. H., S. M. Adams, R. S. Beard, G. Wei, S. N. Bulens, M. A. Widdowson, R. I. Glass, and S. S. Monroe. 2006. Molecular and epidemiologic trends of caliciviruses associated with outbreaks of acute gastroenteritis in the United States, 2000-2004. J. Infect. Dis. 193:413-421. (Pubitemid 43122341)
5. Bloomfield, S., A. Aiello, B. Cookson, C. O'Boyle, and E. Larson. 2007. The effectiveness of hand hygiene procedures in reducing the risks of infections in home and community settings including handwashing and alcohol-based hand sanitizers. Am. J. Infect. Control 35:S27-S64. (Pubitemid 350218183)
6. Boyce, J. M., and D. Pittet. 2002. Guideline for hand hygiene in health-care settings; recommendations of the healthcare infection control practices advisory committee and the HICPAC/SHEA/ APIC/IDSA hand hygiene task force. Morb. Mortal Wkly. Rep. 51: 1-45.
7. Burton, M., E. Cobb, P. Donachie, G. Judah, V. Curtis, and W. P. Schmidt. 2011. The effect of handwashing with water or soap on bacterial contamination of hands. Int. J. Environ. Res. Public Health 8:97-104.
8. Buzby, J. C., and T. Roberts. 2009. Economic costs and trade impacts of microbial foodborne illness. World Health Stat. Q. 50:57-66.
9. Centers for Disease Control and Prevention. 2010. Surveillance for foodborne disease outbreaks-United States, 2007. Morb. Mortal. Wkly. Rep. 59:973-979. Available at: Http://www.cdc.gov/mmwr/ preview/mmwrhtml/mm5931a1. htm?s-cid~mm5931a1-w. Accessed 7 August 2011.
10. Courtenay, M., L. Ramirez, B. Cox, I. Han, X. Jiang, and P. Dawson. 2005. Effects of various hand hygiene regimes in removal and/or destruction of Escherichia coli on hands. Food Serv. Technol. 5:77-84.
11. Curtis, V., and S. Cairncross. 2003. Effect of washing hands with soap on diarrhea risk in the community: A systematic review. Lancet Infect. Dis. 3:275-281. (Pubitemid 36565878)
12. Edmonds, S. L., J. Mann, R. R. McCormack, D. R. Macinga, C. M. Fricker, J. W. Arbogast, and M. J. Dolan. 2010. SaniTwice: A novel approach to hand hygiene for reducing bacterial contamination on hands when soap and water are unavailable. J. Food Prot. 73:2296-2300.
13. Fuls, J. L., N. D. Rodgers, G. E. Fischler, J. M. Howard, M. Patel, P. L. Weidner, and M. H. Duran. 2008. Alternative hand contamination technique to compare the activities of antimicrobial and nonantimicrobial soaps under different test conditions. Appl. Environ. Microbiol. 74:3739-3744. (Pubitemid 351874904)
14. Gehrke, C., J. Steinmann, and P. Goroncy-Bermes. 2004. Inactivation of feline calicivirus, a surrogate of norovirus (formerly Norwalk-like viruses), by different types of alcohol in vitro and in vivo. J. Hosp. Infect. 56:49-55. (Pubitemid 38029115)
15. Green, L. R., V. Radke, R. Mason, L. Bushnell, D. W. Reimann, J. C. Mack, M. D. Motsinger, T. Stigger, and C. A. Selman. 2007. Factors related to food worker hand hygiene practices. J. Food Prot. 70:661-666. (Pubitemid 46446989)
16. Greig, J. D., E. C. D. Todd, C. A. Bartleson, and B. S. Michaels. 2007. Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 1. Description of the problems, methods, and agents involved. J. Food Prot. 70:1752-1761. (Pubitemid 47076119)
17. Guzevich, J., and M. Ross. 1999. Evaluation of risks related to microbiological contamination of ready-to-eat food by food preparation workers and the effectiveness of interventions to minimize those risks. White paper. Available at: Http://www.fda.gov/Food/ FoodSafety/RetailFoodProtection/ ucm210138.htm. Accessed 2 August 2011.
18. Haas, C. N., J. R. Marie, J. B. Rose, and C. P. Gerba. 2005. Assessment of benefits from use of antimicrobial hand products: Reduction in risk from handling ground beef. Int. J. Hyg. Environ. Health 208:461-466. (Pubitemid 41527203)
19. Hoffmann, S., P. Fischbeck, A. Krupnick, and M. McWilliams. 2007. Using expert elicitation to link foodborne illnesses in the United States to foods. J. Food Prot. 70:1220-1229. (Pubitemid 46786765)
20. International Conference on Harmonisation of Technical Requirements for Registration of Pharmaceuticals for Human Use. 1999. Topic Q5A. Viral safety evaluation of biotechnology products derived from cell lines of human or animal origin, p. 24-25. International Conference on Harmonisation, Geneva.
21. Kampf, G., D. Grotheer, and J. Steinmann. 2005. Efficacy of three ethanol-based hand rubs against feline calicivirus, a surrogate virus for norovirus. J. Hosp. Infect. 60:144-149. (Pubitemid 40590582)
22. Karber, G. 1931. Beitrug zur kollektiven Behandlung pharmakologischer reihenversuche. Arch. Exp. Pathol. Pharmakol. 162:480-483.
23. Liu, P., Y. W. Chien, E. Papafragkou, H. M. Hsiao, L. A. Jaykus, and C. Moe. 2009. Persistence of human noroviruses on food preparation surfaces and human hands. Food Environ. Virol. 1:141-147.
24. Liu, P., D. R. Macinga, M. L. Fernandez, C. Zapka, H. M. Hsiao, B. Berger, J. W. Arbogast, and C. L. Moe. 2011. Comparison of the activity of alcohol-based handrubs against human noroviruses using the fingerpad method and quantitative real-time PCR. Food Environ. Virol. 3:35-42.
25. Luby, S. P., M. Agboatwalla, J. Painter, A. Altaf, W. L. Billhimer, and R. M. Hoekstra. 2004. Effect of intensive handwashing promotion on childhood diarrhea in high-risk communities in Pakistan: A randomized controlled trial. JAMA (J. Am. Med. Assoc.) 291:2547-2554. (Pubitemid 38702772)
26. Lues, J., and I. Van Tonder. 2007. The occurrence of indicator bacteria on hands and aprons of food handlers in the delicatessen sections of a retail group. Food Control 18:326-332. (Pubitemid 44437785)
27. Lynch, M., J. Painter, R. Woodruff, and C. Braden. 2006. Surveillance for foodborne-disease outbreaks-United States, 1998-2002. Morb. Mortal. Wkly. Rep. Surveill. Summ. 55:1-41.
28. Macinga, D. R., S. A. Sattar, L. A. Jaykus, and J. W. Arbogast. 2008. Improved inactivation of nonenveloped enteric viruses and their surrogates by a novel alcohol-based hand sanitizer. Appl. Environ. Microbiol. 74:5047-5052.
29. Michaels, B., C. Keller, M. Blevins, G. Paoli, T. Ruthman, E. Todd, and C. J. Griffith. 2004. Prevention of food worker transmission of foodborne pathogens: Risk assessment and evaluation of effective hygiene intervention strategies. Food Serv. Technol. 4:31-49.
30. Montville, R., Y. Chen, and D. W. Schaffner. 2002. Risk assessment of hand washing efficacy using literature and experimental data. Int. J. Food Microbiol. 73:305-313. (Pubitemid 34203612)
31. Paulson, D. 1999. A suggested method for evaluating food handler/ processor handwash formulations. Dairy Food Environ. Sanit. 19: 546-550.
32. Paulson, D., C. Riccardi, C. Beausoleil, E. Fendler, M. Dolan, L. Dunkerton, and R. Williams. 1999. Efficacy evaluation of four hand cleansing regimens for food handlers. Dairy Food Environ. Sanit. 19: 680-684.
33. Scallan, E., R. M. Hoekstra, F. J. Angulo, R. V. Tauxe, M. A. Widdowson, S. L. Roy, J. L. Jones, and P. M. Griffin. 2011. Foodborne illness acquired in the United Sates-major pathogens. Emerg. Infect. Dis. 17:7-15.
34. Schaffner, D. W., and K. M. Schaffner. 2007. Management of risk of microbial cross-contamination from uncooked frozen hamburgers by alcohol-based hand sanitizer. J. Food Prot. 70:109-113. (Pubitemid 46191872)
35. Scott, E., and S. F. Bloomfield. 1990. The survival and transfer of microbial contamination via cloths, hands and utensils. J. Appl. Bacteriol. 68:271-278. (Pubitemid 20241417)
36. Strohbehn, C., J. Sneed, J. Paez, and J. Meyer. 2008. Hand washing frequencies and procedures used in retail food services. J. Food Prot. 71:1641-1650.
37. Teunis, P. F., C. L. Moe, P. Liu, S. E. Miller, L. Lindesmith, R. S. Baric, J. Le Pendu, and R. L. Calderon. 2008. Norwalk virus: How infectious is it? J. Med. Virol. 80:1468-1476. (Pubitemid 351897421)
38. Todd, E. C. D., J. D. Greig, C. A. Bartleson, and B. S. Michaels. 2008. Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 5. Sources of contamination and pathogen excretion from infected persons. J. Food Prot. 71:2582-2595.
39. U.S. Food and Drug Administration. 2004. Healthy People 2010 progress review. 2004 challenges, barriers, strategies and opportunities. Available at: Http://www.fda.gov/Food/ScienceResearch/ResearchAreas/ HealthyPeople2010/ ucm236488.htm#10-1. Accessed 2 August 2011.
40. U.S. Food and Drug Administration. 2008. FDA trend analysis report on the occurrence of foodborne illness risk factors in selected institutional foodservice, restaurant, and retail food store facility types. Available at: Http://www.fda.gov/Food/FoodSafety/Retail FoodProtection/ FoodborneIllnessandRiskFactorReduction/RetailFood RiskFactorStudies/ucm223293. htm. Accessed 2 August 2011.
41. U.S. Food and Drug Administration. 2009. FDA report on the occurrence of foodborne illness risk factors in selected institutional foodservice, restaurant, and retail food store facility types. Available at: Http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/ FoodborneIllnessandRiskFactorReduction/RetailFoodRiskFactorStudies/ ucm224321.htm. Accessed 2 August 2011.
42. U.S. Food and Drug Administration. 2009. Food Code 2009. Available at: Http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/ FoodCode/FoodCode2009. Accessed 2 August 2011.
43. Vivancos, R., A. Shroufi, M. Sillis, H. Aird, C. I. Gallimore, L. Myers, H. Maghoub, and P. Nair. 2009. Food-related norovirus outbreak among people attending two barbeques: Epidemiological, virological, and environmental investigation. Int. J. Infect. Dis. 13: 629-635.
44. Widdowson, M. A., S. S. Monroe, and R. I. Glass. 2005. Are noroviruses emerging? Emerg. Infect. Dis. 11:735-737. (Pubitemid 40586403)
45. Wobus, C. E., L. B. Thackray, and H. W. Virgin. 2006. Murine norovirus: A model system to study norovirus biology and pathogenesis. J. Virol. 80:5104-5112. Available at: Http://www.ncbi. nlm.nih.gov/pmc/articles/ PMC1472167/?tool~pubmed. Accessed 11 August 2011.
46. World Health Organization. 2010. Initiative to estimate the global burden of foodborne diseases. Available at: Http://www.who.int/foodsafety/foodborne- disease/ferg/en/index.html. Accessed 3 August 2011.