Effectiveness of 70% Alcohol Solution and Hand Washing Methods on Removing Transient Skin Bacteria in Foodservice Operation.
- Author:
Tong Kyung KWAK
1
;
Hye Ja CHANG
;
Kyung RYU
;
Sung Hee KIM
Author Information
1. Department of Food and Nutrition, Yonsei University, Korea.
- Publication Type:Original Article
- Keywords:
standardized hand washing procedure;
70% alcohol solution;
transient skin bacteria;
hygiene program
- MeSH:
Bacteria*;
Data Interpretation, Statistical;
Hand Disinfection*;
Hand Hygiene;
Hand*;
Hygiene;
Meat;
Skin*;
Soil;
Vegetables
- From:Journal of the Korean Dietetic Association
1998;4(2):235-244
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
Hand washing is an important component of hygiene program for food handlers. Hands can be a source of direct or indirect contamination of foods with pathogenic microorganisms. In this study, the effectiveness of hand washing methods and the use of 70% alcohol solution against transient skin bacteria was tested in an university foodservice facility. 70% alcohol solution is sprayed for 5 seconds automatically when hands are placed in the dispenser. Samples were taken using swab technique in meat cutting area, vegetable trimming area, and vegetable cutting area: before and after washing hands according to planned methods, and after being sprayed with 70% alcohol solution after washing hands. The bacteriological analysis of total plate counts, coliform, fecal coliform of food handlers' hands was done. Statistical data analysis was completed with Mann-Whitney U test and Kruskal-Wallis model using the SPSS program. The levels of initial contamination of workers' hand were significantly different by the work areas(chi-square=9.156, p<0.01). Workers in the vegetable trimming area had more heavily soiled hands than in the other work areas. Mean of TPC counts and coliform was 8.97x10(5) CFU/12.4cm2, 2.93x10(2) MPN/12.4cm2 respectively, but fecal coliform was not detected. Transient bacteria were removed from hands after washing and using 70% alcohol solution but were not removed completely. Mean reduction percentage in TPC varied among work areas and ranged from 93.19% to 94.99%, and in colifroms from 97.31% to 100%. A significant difference in TPC was found between before and after hand disinfection (Z=-2.714, p<.01) and between standardized hand washing procedures and un-standardized hand washing procedures(z=-2.301, p<.01). Subjects using the hand sanitizer showed a great elimination of TPC(99.45% reduction), but this effect was valid only after following proper washing procedures. Based on the results, the most effective hand washing method was recommended as the combination of the standardized hand washing procedure with warm-water and use of th 70% alcohol solution. The results can be used to develop hand hygiene programs and training strategies for enhancing hand hygiene practices for food handlers in foodservice operations.
