Quantifying the effect of hand wash duration, soap use, ground beef debris, and drying methods on the removal of Enterobacter aerogenes on hands

Journal of Food Protection

Volumn 78, Issue 4, 2015, Pages 685-690

  Jensen, Dane A ^a   Danyluk, Michelle D ^b   Harris, Linda J ^c   Schaffner, Donald W ^a  

^a RUTGERS UNIVERSITY   (United States)

^b UNIVERSITY OF FLORIDA   (United States)

^c UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTER AEROGENES; SALMONELLA;

SOAP;

ANIMAL; BACTERIAL COUNT; BOVINE; ENTEROBACTER AEROGENES; FOOD CONTAMINATION; FOOD CONTROL; FOODBORNE DISEASES; HAND; HAND WASHING; HUMAN; ISOLATION AND PURIFICATION; MICROBIOLOGY; PROCEDURES; RED MEAT;

ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; ENTEROBACTER AEROGENES; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOODBORNE DISEASES; HAND; HAND DISINFECTION; HUMANS; RED MEAT; SOAPS;

EID: 84926391080     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-14-245     Document Type: Article

References (45)

1. Allwood, P. B., T. Jenkins, C. Paulus, L. Johnson, and C. W. Hedberg. 2004. Hand washing compliance among retail food establishment workers in Minnesota. J. Food Prot. 67:2825-2828.
2. Ansari, S. A., S. A. Sattar, V. S. Springthorpe, W. Tostowaryk, and G. A. Wells. 1991. Comparison of cloth, paper, and warm air drying in eliminating viruses and bacteria from washed hands. Am. J. Infect. Control 19:243-249.
3. ASTM International. 2011. ASTM Standard E115-11. Standard test method for evaluation of surgical hand scrub formulations. ASTM International, West Conshohocken, PA. Available at: http://www.astm.org/Standards/E1115.htm. Accessed 8 December 2014.
4. ASTM International. 2013. ASTM Standard E1174-13. Test method for evaluation of the effectiveness of health care personnel or consumer handwash formulations. ASTM International, West Conshohocken, PA. Available at: http://www.astm.org/Standards/E1174.htm. Accessed 8 December 2014.
5. Bartzokas, C. A., J. E. Corkill, and T. Makin. 1987. Evaluation of skin disinfection activity and cumulative effect of chlorhexidine and triclosan handwash preparations on hands artificially contaminated with Serratia marcescens. Infect. Control 8:163-167.
6. Bischoff, W. E., T. M. Reynolds, C. N. Sessler, M. B. Edmond, and R. P. Wenzel. 2000. Handwashing compliance by health care workers: the impact of introducing an accessible, alcohol-based hand antiseptic. Arch. Int. Med. 160:1017-1021.
7. Blackmore, M. A. 1989. A comparison of hand drying methods. Cater. Health 1:189-198.
8. Boyce, J. M., D. Pittet, and Healthcare Infection Control Practices Advisory Committee, Society for Healthcare Epidemiology of America, Association for Professionals in Infection Control, Infectious Diseases Society of America, and Hand Hygiene Task Force.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. Infect. Control Hosp. Epidemiol. 23:S3-40.
9. Chen, Y., K. M. Jackson, F. P. Chea, and D. W. Schaffner. 2001. Quantification and variability analysis of bacterial cross-contamination rates in common food service tasks. J. Food Prot. 64:72-80.
10. Coates, D., D. N. Hutchinson, and F. J. Bolton. 1987. Survival of thermophilic campylobacters on fingertips and their elimination by washing and disinfection. Epidemiol. Infect. 99:265-274.
11. Courtenay, M., L. Ramirez, B. Cox, I. Han, X. Jiang, and P. Dawson. 2005. Effects of various hand hygiene regimes on removal and/or destruction of Escherichia coli on hands. Food Serv. Technol. 5:77-84.
12. Fendler, E. J., and M. J. Dolan. 1998. Handwashing and gloving for food protection. I: Examination of the evidence. Dairy Food Environ. Sanit. 18:824-829.
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.
14. Gould, D. 1994. The significance of hand-drying in the prevention of infection. Nurs. Times 90:33-35.
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.
16. Green, L. R., C. A. Selman, V. Radke, D. Ripley, J. C. Mack, D. W. Reimann, T. Stigger, M. Motsinger, and L. Bushnell. 2006. Food worker hand washing practices: an observation study. J. Food Prot. 69:2417-2423.
17. Gustafson, D. R., E. A. Vetter, D. R. Larson, D. M. Ilstrup, M. D. Maker, R. L. Thompson, and F. R. Cockerill. 2000. Effects of 4 hand-drying methods for removing bacteria from washed hands: a randomized trial. Mayo Clin. Proc. 75:705-708.
18. Guzewich, J. J., and M. P. Ross. 1999. White paper, section two: interventions to prevent or minimize risks associated with bare-hand contact with ready-to-eat foods. Available at: http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/ucm210138.htm. Accessed 4 May 2012.
19. Harrison, W. A., C. J. Griffith, T. Ayers, and B. Michaels. 2003. Bacterial transfer and cross-contamination potential associated with paper-towel dispensing. Am. J. Infect. Control 31:387-391.
20. Jensen, D. A., L. M. Friedrich, L. J. Harris, M. D. Danyluk, and D. W. Schaffner. 2013. Quantifying transfer rates of Salmonella and Escherichia coli O157:H7 between fresh-cut produce and common kitchen surfaces. J. Food Prot. 76:1530-1538.
21. Jumaa, P. A. 2005. Hand hygiene: simple and complex. Int. J. Infect. Dis. 9:3-14.
22. Larson, E. 1989. Hand washing: it's essential - even when you use gloves. Am. J. Nurs. 89:934-939.
23. Larson, E. L., P. I. Eke, M. P. Wilder, and B. E. Laughon. 1987. Quantity of soap as a variable in handwashing. Infect. Control 8:371-375.
24. LeBaron, C. W., N. P. Furutan, J. F. Lew, J. R. Allen, V. Gouvea, C. Moe, and S. S. Monroe. 1990. Viral agents of gastroenteritis. Public health importance and outbreak management. Morb. Mortal. Wkly. Rep. Recomm. Rep. 39:1-24.
25. Merry, A. F., T. E. Miller, G. Findon, C. S. Webster, and S. P. Neff. 2001. Touch contamination levels during anaesthetic procedures and their relationship to hand hygiene procedures: a clinical audit. Br. J. Anaesth. 87:291-294.
26. Michaels, B., V. Gangar, A. Schultz, M. Arenas, M. Curiale, T. Ayers, and D. Paulson. 2002. Water temperature as a factor in handwashing efficacy. Food Serv. Technol. 2:139-149.
27. 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.
28. Montville, R., and D. W. Schaffner. 2003. Inoculum size influences bacterial cross contamination between surfaces. Appl. Environ. Microbiol. 69:7188-7193.
29. Noble, W. C., and D. A. Somerville. 1974. Microbiology of human skin. WB Saunders Co., London.
30. Ojajarvi, J. 1980. Effectiveness of handwashing and disinfection methods in removing transient bacteria after patient nursing. J. Hyg. 85:193-203.
31. Patrick, D. R., G. Findon, and T. E. Miller. 1997. Residual moisture determines the level of touch-contact-associated bacterial transfer following hand washing. Epidemiol. Infect. 119:319-325.
32. Paulson, D. S. 1993. Evaluation of three microorganism recovery procedures used to determine handwash efficacy. Dairy Food Environ. Sanit. 13:520-523.
33. Paulson, D. S. 1994. A comparative evaluation of different hand cleansers. Dairy Food Environ. Sanit. 14:524-528.
34. Paulson, D. S., C. Riccardi, C. M. Beausoleil, E. J. Fendler, M. J. Dolan, L. V. Dunkerton, and R. A. Williams. 1999. Efficacy evaluation of four hand cleansing regimens for food handlers. Dairy Food Environ. Sanit. 19:680-684.
35. Pittet, D., A. Simon, S. Hugonnet, C. L. Pessoa-Silva, V. Sauvan, and T. V. Perneger. 2004. Hand hygiene among physicians: performance, beliefs, and perceptions. Ann. Intern. Med. 141:1-8.
36. Redway, K., and S. Fawdar. 2008. European tissue symposium: a comparative study of three different hand drying methods: paper towel, warm air dryer, jet air dryer. Available at: http://www.europeantissue.com/pdfs/090402-2008 WUS Westminster University hygiene study, nov2008.pdf. Accessed 27 May 2014.
37. Reij, M. W., and E. D. DenAantrekker. 2004. Recontamination as a source of pathogens in processed foods. Int. J. Food Microbiol. 91:1-11.
38. Sattar, S. A., S. Springthorpe, S. Mani, M. Gallant, R. C. Nair, E. Scott, and J. Kain. 2001. Transfer of bacteria from fabrics to hands and other fabrics: development and application of a quantitative method using Staphylococcus aureus as a model. J. Appl. Microbiol. 90:962-970.
39. 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.
40. Stiles, M. E., and A. Z. Sheena. 1985. Efficacy of low-concentration iodophors for germicidal hand washing. J. Hyg. 94:269-277.
41. Strohbehn, C., J. Sneed, P. Paez, and J. Meyer. 2008. Hand washing frequencies and procedures used in retail food services. J. Food Prot. 71:1641-1650.
42. Taylor, A. K. 2000. Food protection: new developments in handwashing. Dairy Food Environ. Sanit. 20:114-119.
43. Toshima, Y., M. Ojima, H. Yamada, H. Mori, M. Tonomura, Y. Hioki, and E. Koya. 2001. Observation of everyday hand-washing behavior of Japanese, and effects of antibacterial soap. Int. J. Food Microbiol. 68:83-91.
44. U.S. Food and Drug Administration. 2009. Food Code 2009. Available at: http://www.fda.gov/Food/GuidanceRegulation/Retail FoodProtection/FoodCode/UCM2019396.htm. Accessed 20 August 2014.
45. Yamamoto, Y., K. Ugai, and Y. Takahashi. 2005. Efficiency of hand drying for removing bacteria from washed hands: comparison of paper towel drying with warm air drying. Infect. Control Hosp. Epidemiol. 26:316-320.