RE: Hot water and hand washing

From: Chen, Yuhuan (YChen@nfpa-food.org)
Date: Fri Feb 28 2003 - 12:08:59 PST

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    The FDA model food code recommends scrubbing for 20 seconds or more.
    Don Schaffner's group at Rutgers University published several studies on handwashing efficacy, J. Food Protection 64(1):72-80; JFP 64(6): 845-849. The abstracts are attached.
    Yuhuan Chen

    > -----Original Message-----
    > From: Hayes, Michael (CAG-FS)
    > [mailto:Michael.Hayes@CONAGRASEAFOOD.com]
    > Sent: Friday, February 28, 2003 2:50 PM
    > To: 'Strang, Mike'; HACCP mailing list (E-mail)
    > Subject: RE: Hot water and hand washing
    >
    >
    > >From my experience, I would agree with the results of this
    > experiment.
    > Contact time is more important, scrubbing action is also important for
    > physical removal of dirt.
    > Warm water is for comfort level and for slightly better
    > dissolving of dirt
    > and suspension of oily residues.
    > Also, contact time and physical scrubbing have antibacterial
    > effects, as
    > good or better than antibacterial soaps.
    >
    > Michael L. Hayes
    >
    > -----Original Message-----
    > From: Strang, Mike [mailto:Mike.Strang@us.fjord.com]
    > Sent: Friday, February 28, 2003 2:23 PM
    > To: HACCP mailing list (E-mail)
    > Subject: Hot water and hand washing
    >
    >
    > I'm really enjoying the exchanges concerning the use of hot
    > water for hand
    > washing.
    >
    > Allow me to add an interesting twist.
    >
    > My boss's daughter did a hand washing experiment for a school science
    > project. She used various combinations of water temps, detergents, and
    > contact time to compare total plate counts and ATP swabs.
    >
    > The primary conclusion? Contact time was the most important
    > factor. A quick
    > wash with expensive anti-bacterial soap and hot water was not
    > as effective
    > as a 30 second wash with cool water and no soap. Her study was very
    > amateurish, and probably not scientifically valid, but the
    > results were
    > interesting.
    >
    > Mike Strang
    > Quality Control Manager
    > Ducktrap River Fish Farm, LLC
    > 57 Little River Drive
    > Belfast, Maine 04915
    > Mike.Strang@us.fjord.com
    > Phone: 207 338-6280
    > Fax: 207 338-6288
    >
    >


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