Food Protection Trends - August 2008 - (Page 568)

ARTICLES Copyright© 2008, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Food Protection Trends, Vol. 28, No. 8, Pages 568–584 Hand Hygiene in the Food Industry: Resolving an Enigma? HANS REDIERS,1,2,* MARIJKE CLAES,1,3 RITA KINNERK,4 LUC PEETERS1,5 and KRIS A. WILLEMS1,2,6 1 iMIK, the Institute for Microbial Control of the Food Chain, Fortsesteenweg 30A, B-2860 Sint-Katelijne-Waver, Belgium; 2 Research Group Process Microbial Ecology and Management, Dept. Microbial and Molecular Systems, Katholieke Universiteit Leuven Association, De Nayer Institute, Jan De Nayerlaan 5, B-2860 Sint-Katelijne-Waver, Belgium; 3Research Station for Vegetable Production, Duffelsesteenweg 101, B-2860 Sint-Katelijne-Waver, Belgium; 4 Environmental Health Service, Health Service Executive, Sandfield Centre, Ennis, Co. Clare, Ireland; 5Mechelse Veilingen, Mechelsesteenweg 120, B-2860 Sint-Katelijne-Waver, Belgium; 6Microbial Ecology and Biorational Control Research Group, Scientia Terrae Research Institute, Fortsesteenweg 30A, B-2860 Sint-Katelijne-Waver, Belgium SUMMARy NECESSITy OF GOOD HAND HyGIENE Microorganisms colonize skin surfaces of hands Healthy skin is colonized by microorganisms in numbers ranging from 100 to 106 CFU/cm2 (87). These include many different species, some of which present a significant food safety risk (58). In evaluating this risk, a clear distinction is made between resident and transient microflora. Resident microflora, consisting mainly of corynebacteria and staphylococci, are natural inhabitants of the skin. Some aerotolerant anaerobic bacteria, including Propionibacterium spp., and facultative anaerobic bacteria, such as Acinetobacter spp., and certain members of the Enterobacteriaceae family can also be regarded as natural inhabitants of the skin (37). While having the capacity to multiply on the skin surface, microflora can also colonize the deeper layers of the skin. Consequently, they are difficult to control by handwashing techniques. However, the resident microflora rarely cause illness, as most are not patho- Much experimental evidence points to poor hand hygiene as a likely major contributor to the occurrence of foodborne illnesses. Microorganisms are easily transferred from hands to other surfaces or vice versa, by cross contamination. Cross contamination is therefore an important contamination source of foodborne illness bacteria. In this review, we focused on the most important techniques used to minimize the risk of cross contamination by hands, including washing and disinfecting of hands, and the use of gloves.The efficacy as well as the inherent advantages and disadvantages of each technique are thoroughly discussed. Additional measures that can be taken to minimize the risk of contamination are also referred to. Finally, the legal requirements and the recommendations of relevant voluntary quality systems, such as British Retail Consortium (BRC), International Food Standard (IFS), and ISO 22000, concerning hand hygiene are summarized. With the information provided herein, a well-informed decision can be made to select the appropriate techniques to use in specific circumstances or environments. A peer-reviewed article *Author for correspondence: 32(0).15/31.69.44; Fax: 32.(0).15/31.74.53 E-mail: hans.rediers@denayer.wenk.be 568 FOOD PROTECTION TRENDS | AUGUST 2008

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Food Protection Trends - August 2008 Contents Sustaining Members Lone Star Perspective from Your President Commentary from the Executive Director Hand Hygiene in the Food Industry: Resolving an Enigma? Food Safety Awareness: Concerns, Practices, and Openness to Change of College Students with Health and Non-Health Majors Highlights from the Brazil International Food Safety Conference Audiovisual Library Listing Audiovisual Library Order Form New Members Updates News Industry Products Coming Events Advertising Index Journal of Food Protection� Table of Contents Booklet Order Form Membership Application

Food Protection Trends - August 2008

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