使用含酒精的即时洗手液作为食品服务手卫生计划的一部分

Barry S. Michaels, V. Gangar, Chia-min Lin, M. Doyle
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引用次数: 23

摘要

用标记细菌或病毒对正常菌群(NF)或瞬时菌群(TF)进行了洗手或使用含酒精的即时洗手液(AIHS)的有效性报道。大多数研究都是为了支持在医疗保健中使用模仿食品服务的技术。单独使用AIHS时,用量、暴露时间、酒精浓度和类型影响效果。与食品行业相关的是,很少有人研究洗手和AIHS相结合时影响功效的变量。虽然AIHS已被建议在卫生保健中作为指甲刷的替代品,但当存在重质土壤时,这两种应用都知之甚少。所描述的实验考察了在标准洗手后使用消毒剂数量对效果的影响,以及在高水平有机土壤污染时使用AIHS对指甲区域消毒。在这些研究中,受试者用TF标记物污染了手或指甲区域,分别是色氨酸豆汤中的粘质沙雷氏菌或碎牛肉中的大肠杆菌JM109。采样一只手或选定的手指以建立TF和/或NF基线计数。在洗手和使用AIHS时,用温和的抗菌肥皂(0.5%三氯生)洗手,然后用纸巾擦干并应用不同数量的AIHS。在指甲研究中,用自来水、温和肥皂(BS)、AS、AIHS、BS和AIHS或含BS的指甲刷清洗手和指甲区域。联合洗手增强卫生过程中,随着AIHS用量的增加,效果显著(P≤0.05)提高,只有当AIHS用量较大(3 mL和6 mL)时,效果才与单独洗手有显著差异。在指甲研究中,与天然指甲相比,人工指甲中大肠杆菌的去除水平总体较低,并且当指甲刷比所有其他方法(包括BS洗涤后的AIHS)使用时,可以看到统计学上显著(P≤0.05)的改善。
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Use limitations of alcoholic instant hand sanitizer as part of a food service hand hygiene program
The efficiency of either handwashing or use of alcoholic instant hand sanitizers (AIHS) has been reported against normal microflora (NF) or transient microflora (TF) using marker bacteria or viruses. Most studies were performed to support use in health care employing techniques that poorly mimic food service. When AIHS is used alone, application quantity, exposure period, alcoholic concentrations and type influence effectiveness. Relevant to the food industry, little work has been done in order to understand the variables affecting efficacy when handwashing and AIHS are combined. Although AIHS has been suggested as a replacement for fingernail brushes in health care, little is known about either application when heavy soil is present. The experiments described examine the effects of sanitizer quantity on efficacy when used after a standard handwash and use of AIHS to disinfect the nail region when contaminated with high levels of organic soil. In these studies, subjects contaminated hands or nail region with TF marker, either Serratia marcescens in Tryptone soya broth or Escherichia coli JM109 in ground beef, respectively. One hand or selected fingers are sampled to establish TF and/or NF baseline counts. For handwashing and AIHS use, hands were washed with a mild antimicrobial soap (AS) (0.5% triclosan), followed by paper towel drying and application of various quantities of AIHS. With fingernail studies, hands and nail regions were washed with tap water, bland soap (BS), AS, AIHS, BS and AIHS or fingernail brush with BS. Using the combined handwash and AIHS to enhance the hygiene process, there were significant (P ≤ 0.05) increases in efficacy as quantity of AIHS increased, a significant difference in efficacy over handwashing alone is seen only when larger quantities (3 mL and 6 mL) of AIHS are employed. In fingernail studies, overall lower levels of E. coli were removed from artificial vs. natural nails and a statistically significantly (P ≤ 0.05) improvement was seen when a fingernail brush was used over all other methods, including BS wash followed by AIHS.
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