Food Protection Trends - August 2008 - (Page 581)

of effective handwashing. The skin of hands must be dried properly to have an optimal microorganism reducing effect. Provided that hands are not soiled, the quickest method of achieving effective hand hygiene is by using an alcohol-based sanitizer. The advantage of selecting such a method is that it is not limited by unavailability of water and it can be applied everywhere. Moreover, this technique appears to cause less skin damage than other techniques. Nevertheless, regular handwashing is highly recommended, even when disinfectants are used. This is particularly true in the food sector, where food production typically results in formation on skin of an organic film that reduces the antimicrobial efficacy of alcohol. It is also advised that the hands be washed with soap when hands are contaminated with viruses or bacterial spores, as bacterial spores and some viruses are not sensitive to alcohols. The most effective measure in removing microorganisms is a combination of washing the hands with antibacterial soap, followed by disinfection with alcohol-based sanitizers (91). Wearing gloves is an alternative technique for reducing the transmission of microorganisms from hands to food or vice versa. The efficacy of wearing gloves is comparable to that of handwashing or disinfection (19). However, wearing gloves can induce a false sense of safety, which may result in food operators being negligent. Even when gloves are used properly, it is highly recommended that hands be washed regularly and gloves changed frequently (54). Moreover, glove use is often associated with (latex) allergy or eczema. All mentioned hand hygiene techniques may cause skin damage when used frequently. Damaged skin is highly susceptible to colonization by microorganisms, and hygiene procedures are less effective when skin is damaged. It is therefore essential to maintain healthy hands by applying emollients, hydrating creams or lotions. REFERENCES 1. Ackers, M. K., S. Schoenfeld, J. Markman, M. G. Smith, M. A. Nicholson, W. DeWitt, D. N. Cameron, P. M. Griffin, and L. Slutsker. 2000. An outbreak of Yersinia enterocolitica O:8 infections associated with pasteurized milk. J. Infect. Dis. 181:1834–1837. 2. Aiello, A. E., E. L. Larson, and S. B. Levy. 2007. Consumer antibacterial soaps: Effective or just risky? Clin. Infect. Dis. 45:S137–147. 3. Aly, R., and H. I. Maibach. 1981. Factors controlling skin bacterial flora, p. 29–39. In H. I. Maibach and R. Aly (eds.), Skin microbiology, relevance to clinical infection. Springer-Verlag, New York. 4. Banatvala, N., A. R. Magnano, M. L. Cartter, T. J. Barrett, W. F. Bibb, L. L. Vasile, P. Mshar, M. A. Lambert-Fair, J. H. Green, N. H. Bean, and R. V. Tauxe. 1996. Meat grinders and molecular epidemiology: two supermarket outbreaks of Escherichia coli O157:H7 infection. J. Infect. Dis. 173:480–483. 5. Barza, M. 2004. Efficacy and tolerability of ClO2-generating gloves. Clin. Infect. Dis. 38:857–863. 6. Bean, N. H., and P. M. Griffin. 1990. Foodborne disease outbreaks in the United States, 1973–87: pathogens, vehicles, and trends. J. Food Prot. 53: 804–17. 7. Bean, N. H., J. S. Goulding, M. T. Daniels, and F. J. Angelo. 1997. Surveillance for foodborne disease outbreaks – United States, 1988–1992. J. Food Prot. 60:1265–1286. 8. Bhalla, A., N. J. Pultz, D. M. Gries, A. J. Ray, E. C. Eckstein, D. C. Aron, and C. J. Donskey. 2004.Acquisition of nosocomial pathogens on hands after contact with environmental surfaces near hospitalized patients. Infect. Control Hosp. Epidemiol. 25:164–167. 9. B h a r g av a , H . N . , a n d P. A . Leonard. 1996. Triclosan: applications and safety. Am. J. Infect. Control 24:209–218. 10. Bidawid, S., J. M. Farber, and S. A. Sattar. 2000. Contamination of foods by food handlers: experiments on Hepatitis A virus transfer to food and its interruption. Appl. Environ. Microbiol. 66:2759–2763. 11. Bidawid, S., N. Malik, O. Adegbunrin, S. A. Sattar, and J. M. Farber.2004. Norovirus cross contamination 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. ACKNOWLEDGMENTS iMIK (http://www.imik.org) is funded by the “Instituut voor bevordering van innovatie door wetenschap en technologie in Vlaanderen (IWT)” (grant TIS020502), LAVA, Freshway, and Legumex Convenience. 23. during food handling and interruption of virus transfer by hand antisepsis: experiments with feline calcivirus as a surrogate. J. Food Prot. 67:103–109. Black, R. E., A. C. Dykes, K. E. Anderson, J. G. Wells, S. P. Sinclair, G. W. Gary, M. H. Hatch, and E. J. Gangarosa. 1981. Handwashing to prevent diarrhea in daycare centers. Am. J. Epidemiol. 113:445–451. Blackmore, M. A. 1989. A comparison of hand drying methods. Cater. Health 1:189–198. Blanchfield, R. 2007. Safety, risk, and the precautionary principle. IUFoST Scientific Bulletin #5, August 2007. (available at www.iufost.org/docs/ IUF.SIB.Safety,Risk.P.P_1.pdf). Blanco, C., T. Carrillo, R. Castillo, J. Quiralte, and M. Cuevas. 1994. Latex allergy: clinical features and cross-reactivity with fruits. Ann. Allergy 73:309–314. Bloomfield, S. F., and E. Scott. 1997. Cross contamination and infection in the domestic environment and the role of chemical disinfectants. J. Appl. Microbiol. 83:1–9. Boyce, J. M. 2001. Antiseptic technology: access, affordability, and acceptance. Emerg. Infect. Dis. 7:231–233. Breuer,T. 1999. CDC investigations: the May 1998 outbreak of Salmonella agona linked to cereal. Cereal Food World 44:185–186. 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. Cimiotti, J. P., P. W. Stone, and E. L. Larson. 2004.A cost comparison of hand hygiene regimens. Nurs Econ. 22:196–199. Cliver, D. O., and K. D. Kostenbader, Jr. 1984. Disinfection of virus on hands for prevention of foodborne disease. Int. J. Food Microbiol. 1:75–87. Creely, K. S., and J.W. Cherrie. 2001. A novel method of assessing the effectiveness of protective gloves – Results from a pilot study. Ann. Occup. Hyg. 45:137–143. Curtis, V., and S. Cairncross. 2003. Effect of washing hands with soap on diarrhoea risk in the community: a systematic review. Lancet Infect. Dis. 3:275–281. AUGUST 2008 | FOOD PROTECTION TRENDS 581 http://www.iufost.org/docs/IUF.SIB.Safety,Risk.P.P_1.pdf http://www.iufost.org/docs/IUF.SIB.Safety,Risk.P.P_1.pdf http://www.imik.org

Table of Contents Feed for the Digital Edition of Food Protection Trends - August 2008

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

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.