Quantifying the Effect of Hand Wash Duration, Soap Use, Ground Beef Debris, and Drying Methods on the Removal of Enterobacter aerogenes on Hands

2015 ◽  
Vol 78 (4) ◽  
pp. 685-690 ◽  
Author(s):  
DANE A. JENSEN ◽  
MICHELLE D. DANYLUK ◽  
LINDA J. HARRIS ◽  
DONALD W. SCHAFFNER
Keyword(s):  
Disease Transmission ◽  
Ground Beef ◽  
Enterobacter Aerogenes ◽  
Hand Washing ◽  
Drying Methods ◽  
Microbial Risk ◽  
Paper Towel ◽  
Hand Wash ◽  
Significant Difference ◽  
Food Workers

Hand washing is recognized as a crucial step in preventing foodborne disease transmission by mitigating cross-contamination among hands, surfaces, and foods. This research was undertaken to establish the importance of several keys factors (soap, soil, time, and drying method) in reducing microorganisms during hand washing. A nonpathogenic nalidixic acid–resistant Enterobacter aerogenes surrogate for Salmonella was used to assess the efficacy of using soap or no soap for 5 or 20 s on hands with or without ground beef debris and drying with paper towel or air. Each experiment consisted of 20 replicates, each from a different individual with ~6 log CFU/ml E. aerogenes on their hands. A reduction of 1.0 ± 0.4 and 1.7 ± 0.8 log CFU of E. aerogenes was observed for a 5-s wash with no soap and a 20-s wash with soap, respectively. When there was no debris on the hands, there was no significant difference between washing with and without soap for 20 s (P > 0.05). Likewise, there was no significant difference in the reductions achieved when washing without soap, whether or not debris was on the hands (P > 0.05). A significantly greater reduction (P < 0.05) in E. aerogenes (0.5 log CFU greater reduction) was observed with soap when there was ground beef debris on the hands. The greatest difference (1.1 log CFU greater average reduction) in effectiveness occurred when ground beef debris was on the hands and a 20-s wash with water was compared with a 20-s wash with soap. Significantly greater (P < 0.05) reductions were observed with paper towel drying compared with air (0.5 log CFU greater reductions). Used paper towels may contain high bacterial levels (>4.0 log CFU per towel) when hands are highly contaminated. Our results support future quantitative microbial risk assessments needed to effectively manage risks of foodborne illness in which food workers' hands are a primary cause.

ANTIBACTERIAL EFFECTIVENESS OF ROUTINE HAND WASHING

PEDIATRICS ◽  
1973 ◽  
Vol 52 (2) ◽  
pp. 264-271 ◽  
Author(s):  
Katherine Sprunt ◽  
Winifred Redman ◽  
Grace Leidy
Keyword(s):  
Hand Washing ◽  
Indigenous Bacteria ◽  
Paper Towel ◽  
Test Conditions ◽  
Hand Wash

A broth rinse method was used to determine the indigenous bacteria of the hands of nursery personnel and to demonstrate its stability under the test conditions. The efficacy of five wash agents in removing infant-acquired organisms from the hands was then explored. All agents were equally effective including water when followed by drying on a paper towel. The data show that the routine-type quick hand wash usually employed by busy aides and nurses is effective in removing patient-acquired organisms and provide additional emphasis on the importance of the hand wash procedure in prevention of spread of bacteria from patient to patient.

Efficacy of Germicidal Hand Wash Agents in Use in a Meat Processing Plant

1987 ◽  
Vol 50 (4) ◽  
pp. 289-295 ◽  
Author(s):  
M. E. STILES ◽  
A. Z. SHEENA
Keyword(s):  
Laboratory Study ◽  
Chlorhexidine Gluconate ◽  
Hand Washing ◽  
Processing Plant ◽  
Meat Processing ◽  
Active Ingredients ◽  
Controlled Conditions ◽  
Hand Wash ◽  
Significant Difference ◽  
Work Units

The in-use efficacy of a selected range of germicidal hand wash agents was tested in a meat processing plant. The hand washes included non-germicidal soaps and germicidal agents containing chlorhexidine, iodophor and Irgasan DP 300 as active ingredients. A laboratory study was done under controlled conditions with standardized procedures for hand washing; in the meat plant, “normal” (unstandardized) hand wash procedures were followed. Levels of contamination on hands varied markedly between work units. Only in the meat cutting area could a significant difference be attributed to hand wash agents against transient-type bacteria on workers' hands. The hand wash agent with 4% chlorhexidine gluconate, the iodophor with 0.75% available iodine and the gel containing 0.3% Irgasan DP 300 were the only products that gave a significantly better reduction of transient bacteria than non-germicidal soap. Transient bacteria were detected on hands after washing, indicating that under the in-use conditions in the meat processing plant, hand wash techniques did not remove all of these bacteria from hands. The plant workers generally indicated a dislike for the iodophor products as hand germicides.

Management of Risk of Microbial Cross-Contamination from Uncooked Frozen Hamburgers by Alcohol-Based Hand Sanitizer

2007 ◽  
Vol 70 (1) ◽  
pp. 109-113 ◽  
Author(s):  
DONALD W. SCHAFFNER ◽  
KRISTIN M. SCHAFFNER
Keyword(s):  
Risk Estimation ◽  
Enterobacter Aerogenes ◽  
Microbial Reduction ◽  
Hand Washing ◽  
Published Data ◽  
Microbiological Analysis ◽  
E Coli ◽  
Hand Sanitizer ◽  
Significant Difference ◽  
Actual Prevalence

This research was undertaken to determine the effectiveness of an alcohol-based hand sanitizer on hands contaminated with a nonpathogen surrogate for Escherichia coli O157:H7, where the source of the contamination was frozen hamburger patties. A nonpathogenic nalidixic acid–resistant food-grade strain of Enterobacter aerogenes was used to inoculate frozen hamburger patties composed of 76% lean beef and 24% fat. Thirty-two individuals participated to produce the data used in this study. Each participant handled nine patties at least three times, a sample for microbiological analysis was collected from the surface of one hand, the participant sanitized both hands, and a sample was collected from the other hand. Burger handling created perceptible and visible food debris on the hands of most participants. Computer simulations also were used to perform a variety of risk calculations. The average reduction in bacteria from the use of sanitizer on hands contaminated by frozen burgers containing E. aerogenes was 2.6 ± 0.7 log CFU per hand. An experiment designed to simultaneously test the effect of sanitizer on E. aerogenes and E. coli O157:H7 also revealed no significant difference in sanitizer effectiveness against the two organisms. The results of the real-world risk estimation calculations (using the actual prevalence and concentration of E. coli O157:H7 in ground beef) predict that once in 1 million trials, a single pathogen cell will be transferred to a single lettuce piece. The effectiveness of this sanitizer intervention was similar to that for hand washing and glove use previously reported. The person-to-person microbial reduction variability from sanitizer use is similar to published data for glove use and was less variable than published data on hand washing effectiveness.

scholarly journals Microbiological evaluation of different hand drying methods for removing bacteria from washed hands

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Lorna K. P. Suen ◽  
Vanessa Y. T. Lung ◽  
Maureen V. Boost ◽  
Cypher H. Au-Yeung ◽  
Gilman K. H. Siu
Keyword(s):  
Environmental Sustainability ◽  
Multiple Comparisons ◽  
Drying Methods ◽  
Hand Rubbing ◽  
Paper Towel ◽  
Significant Difference ◽  
Hands On ◽  
Air Dryer ◽  
Paper Towels ◽  
Hand Drying

Abstract Proper drying of hands after washing is an integral part of hand hygiene. An experimental study on 30 subjects using multiple comparisons of six hand drying methods including 1) drying on own clothes, 2) drying with one paper towel, 3) drying with two paper towels, 4) drying with a warm air dryer while holding hands stationary for 20 s, 5) drying with a warm air dryer while hand rubbing for 20 s, and 6) drying with a jet air dryer until complete dryness was achieved. It aimed to determine the effectiveness of different hand drying methods for removing bacteria from washed hands, so as to identify the optimum method using minimum resources. Our study demonstrated that the use of jet air dryers is the best method to eliminate bacteria on hands, whereas drying hands on one’s own clothes is the least effective. Drying hands in a stationary position could remove more bacteria than rubbing hands when using a warm air dryer for 20 s, which mimics people’s usual hand-drying practice. No significant difference in bacteria reduction was detected between the use of one or two paper towels for hand drying; therefore, using fewer resources is recommended to maintain environmental sustainability.

scholarly journals Impact of COVID-19 on workload burden of a complex radiotherapy facility

2021 ◽  
Vol 126 (5) ◽  
pp. 717-721
Author(s):  
Giulio Francolini ◽  
Isacco Desideri ◽  
Giulia Stocchi ◽  
Lucia Pia Ciccone ◽  
Viola Salvestrini ◽  
...  
Keyword(s):  
Disease Transmission ◽  
Daily Activity ◽  
Preventive Measures ◽  
Health Workers ◽  
Treatment Delivery ◽  
Actual Time ◽  
Italian Government ◽  
Significant Difference ◽  
The Impact ◽  
Observation Period

Abstract Background and purpose COVID-19 constitutes a worldwide threat, prompting Italian Government to implement specific measures on March 8, 2020, to protect patients and health workers from disease transmission. The impact of preventive measures on daily activity of a radiotherapy facility may hamper the ability to fulfill normal workload burden. Thus, we assessed the number of delivered treatments in a specific observation period after the adoption of preventive measures (since March 11 to April 24, 2020) and compared it with the corresponding period of the year 2019. Materials and methods Overall number of delivered fractions was related to actual time of platform daily activity and reported as a ratio between number of delivered fractions and activity hours (Fr/Hrs). Fr/Hrs were calculated and compared for two different periods of time, March 11–April 24, 2019 (Fr/Hrs1), and March 11–April 24, 2020 (Fr/Hrs2). Results Fr/Hrs1 and Fr/Hrs2 were 2.66 and 2.54 for year 2019 and 2020, respectively, for a Fr/Hrsratio of 1.07 (95% CI 1.03–1.12, p = 0.0005). Fr/Hrs1 was significantly higher than Fr/Hrs2 for SliR and PreciseR, with Fr/Hrsratio of 1.92 (95% CI 1.66–2.23, p < 0.0001) and 1.11 (95% CI 1.03–1.2, p = 0.003), respectively. No significant difference was reported for SynergyR and CyberknifeR with Fr/Hrsratio of 0.99 (95% CI 0.91–1.08, p = 0.8) and 0.9 (95% CI 0.77–1.06, p = 0.2), respectively. Fr/Hrs1 was significantly lower than Fr/Hrs2 for TomotherapyR, with Fr/Hrsratio of 0.88 (95% CI 0.8–0.96, p = 0.007). Conclusion Preventive measures did not influence workload burden performed. Automation in treatment delivery seems to compensate effectively for health workers number reduction.

scholarly journals Profile and food safety knowledge of individuals who work in food trucks in a capital in southern Brazil

2020 ◽  
Vol 9 (2) ◽  
pp. e27921963
Author(s):  
Mariana do Nascimento Diz ◽  
Caroline Opolski Medeiros ◽  
Francine Dolberth Dardin ◽  
Renata Labronici Bertin ◽  
Rayane Luizi Da Costa ◽  
...  
Keyword(s):  
Food Safety ◽  
Length Of Service ◽  
Food Trucks ◽  
Significant Difference ◽  
Food Safety Training ◽  
Professional Profile ◽  
South Of Brazil ◽  
Safety Knowledge ◽  
Food Workers ◽  
New Strategies

The purpose of the study was to identify the socioeconomic and professional profile of owners and food handlers of food trucks in a capital in the south of Brazil, as well as to evaluate the knowledge of these individuals regarding food safety. A total of 119 individuals in Curitiba, Brazil, participated in the study. For data collection, was elaborated a questionnaire about the socio-demographic, professional profile and food safety knowledge, which was filled by the participants during events. The majority of the individuals were owners (75.63%), of the male gender (69.75%), aged between 30 and 44 years-old (56.30%) and with complete/incomplete higher education (55.46%). The participants answered of the questions of food safety correctly (76.63%). There was a significant difference regarding food safety knowledge among the participants related to the level of education (p=0.0054), length of service in the food segment (p=0.0267), and the completion of courses related to the food area (p=0.0016). These results emphasize the need for continuous education and for the development of new strategies for food safety training, in order to improve the knowledge of street food workers.

scholarly journals Evaluation of the efficacy of two methods for direct extraction of DNA from Mycobacterium tuberculosis sputum

2018 ◽  
Vol 12 (12) ◽  
pp. 1067-1072
Author(s):  
Victor Ndhlovu ◽  
Wilson Mandala ◽  
Derek Sloan ◽  
Mercy Kamdolozi ◽  
Maxine Caws ◽  
...  
Keyword(s):  
Mycobacterium Tuberculosis ◽  
Single Molecule ◽  
Disease Transmission ◽  
Extraction Efficiency ◽  
Ease Of Use ◽  
Clinical Samples ◽  
Direct Extraction ◽  
Significant Difference ◽  
Ctab Method ◽  
Dna Purity

Introduction: Whole genome sequencing (WGS) has shown superiority over other bacterial typing methods and can be used to monitor disease transmission. The long culture period hinders use of WGS as a diagnostic tool for TB. The ideal situation would be to efficiently sequence directly from clinical specimens such as sputum. Attempts to sequence directly from Mtb clinical samples have achieved very low coverage (less than 0.7X). We compared DNA extraction methods for direct extraction from Mycobacterium tuberculosis positive sputum and assessed their suitability for Single Molecule Real Time sequencing. Methodology: We evaluated the extraction efficiency of the PrimeXtract kit and an in-house CTAB method by extracting DNA from Mtb sputum. We evaluated the methods on these parameters: ease of use, efficiency (quantity and purity) and the cost per extraction. Results: The PrimeXtract kit was able to isolate 5.93 µg/mL ± 0.94, (Mean ± SEM) concentration of DNA and a yield of 0.2975 µg ± 0.04723, (Mean ± SEM). Comparatively, the CTAB method isolated 1.88 µg/mL ± 0.38 DNA and a yield of 0.09 µg ± 0.02. Both concentration and yield from the kit were significantly (p = 0.0002) higher than those from CTAB. The PrimeXtract kit had a DNA purity ratio of 1.69 ± 0.09 compared to the CTAB’s 1.73 ± 0.14 and this difference was not statistically different. Conclusion: PrimeXtract kit has a superior extraction efficiency than the CTAB method on Mtb sputum in terms of DNA yield although no significant difference by DNA purity was seen.

Impact of the use of an alcohol-based hand sanitizer in the home on reduction in probability of infection by respiratory and enteric viruses

2015 ◽  
Vol 143 (15) ◽  
pp. 3335-3341 ◽  
Author(s):  
A. H. TAMIMI ◽  
S. MAXWELL ◽  
S. L. EDMONDS ◽  
C. P. GERBA
Keyword(s):  
Intervention Study ◽  
Risk Model ◽  
Hand Washing ◽  
Risk Of Infection ◽  
Post Intervention ◽  
Initial Concentration ◽  
Microbial Risk ◽  
Hand Sanitizer ◽  
Hand Size ◽  
Household Members

SUMMARYThe goal of this study was to determine the reduction in risk of infection by viruses with the use of an alcohol-based hand sanitizer, used in addition to routine hand washing, in family members in households. A quantitative microbial risk model was used to determine the probability of infection from the concentration of virus on the hands. The model incorporated variation in hand size, frequency of touching orifices (nose, mouth, eyes), and percent transfer to the site of infection, as well as, dose-response for each virus. Data on the occurrence of virus on household members' hands from an intervention study using MS-2 coliphage was used to determine the reduction of viruses on the hands pre- and post-intervention. It was found that the risk of rhinovirus, rotavirus or norovirus infection after the intervention was reduced by 47–98% depending upon the initial concentration of virus on the hands.

PENGARUH PENDIDIKAN KESEHATAN CUCI TANGAN TERHADAP PERILAKU CUCI TANGAN DI TK AISYIYAH BUSTANUL ATHFAL BALONGUMBULHARJO CANGKRINGAN SLEMAN YOGYAKARTA

2020 ◽  
Vol 9 (2) ◽  
Author(s):  
Widuri Widuri ◽  
Atik Badi’ah ◽  
Tomi Darmawan
Keyword(s):  
Health Education ◽  
Health Behavior ◽  
Health Care Systems ◽  
Hand Washing ◽  
Paired Samples ◽  
Children Health ◽  
Significant Difference ◽  
Care Systems ◽  
Child Health Behavior

Background: Improving the quality of life of children one of which isdetermined by plantingearly child health behavior. Behavior of school children are very varied. If not recognized early, these health problems will affect the learning achievements and future children. Health behavior is a person's response to stimuli or objects associated with illness and disease, health care systems, food, drinks and the environment. Many children do not wash their hands before eating, so it can result in bacteria that is in the hand will be brought in with the food through the mouth and throat to the digestive tract so that the occurrence of gastrointestinal disease.Objective: Knowing the effect of health education hand washing behavior of hand washing in TK Aisyiyah Bustanul Athfal Balong umbulharjo Cangkringan Sleman Yogyakarta.Research methods: This type  of research is one group pretest posttest.Research has been conducted kindergarten Aisyiyah Bustanul Athfal BalongUmbulharjo Cangkringan Sleman Yogyakarta for 2 days commencing on 26 April to 28 April 2014.Results: The results of paired samples correlation calculations indicate thatthere is significant influence effect of health education hand washing behavior of hand washing with sig. (Tailed).000Conclusion: A  significant difference between the effect of health educationhand washingbehavior of hand washing in TK Aisyiyah Bustanul Athfal Balong Umbulharjo Cangkringan Sleman Yogyakarta.

scholarly journals Validation of iQ-Check E. coli O157:H7 Real-Time PCR Test Kit for Detection of Escherichia coli O157:H7 in Selected Foods

2009 ◽  
Vol 92 (4) ◽  
pp. 1095-1104 ◽  
Author(s):  
Wendy F Lauer ◽  
Sylvie Tymciu ◽  
Caroline D Sidi ◽  
Pierre Sonigo
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Ground Beef ◽  
Reference Method ◽  
Target Sequence ◽  
Apple Cider ◽  
E Coli ◽  
Test Kit ◽  
Significant Difference ◽  
The U.S

Abstract iQ-Check E. coli O157:H7 (Bio-Rad Laboratories, Hercules, CA) is a real-time PCR kit for detection of E. coli O157:H7 from selected foods. Specific fluorescent oligonucleotide probes are used to detect target DNA during the amplification, by hybridizing to the amplicons. These fluorescent probes are linked to a fluorophore which fluoresces only when hybridized to the target sequence. Three foods (ground beef, apple cider, fresh spinach) were selected to compare the performance of iQ-Check E. coli O157:H7 to the U.S. Department of Agriculture-Food Safety and Inspection Service Microbiology Laboratory Guidebook (MLG) reference method for ground beef and the U.S. Food and Drug Administration/Bacteriological Analytical Manual reference method for apple cider and fresh spinach. Three protocols were tested in this study: a shortened 8 h primary enrichment in buffered peptone water (BPW), a 24 h enrichment in BPW, and an enrichment in appropriate reference method enrichment broth. The iQ-Check E. coli O157:H7 method was able to identify more true/confirmed positive samples than the reference method. Inclusivity and exclusivity rates of the method were 100. iQ-Check E. coli O157:H7 performed as expected when minor procedural variations were introduced, validating the ruggedness of the method. There was no significant difference observed in performance over the shelf life of the kit.

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