Dear colleagues,
Just a comment. I had the possibility to observe the use of alcohol spray in
the fishery industry in a number of tropical countries. It was used normally
in ready-to-eat lines to keep bacteria control (in addition to low
temperatures and freezing).
However, in some cases I have observed problems with that usage too. As
happens in other areas where alcohol has been used just to prevent, this
results in practice a selection of microbial flora. In particular the
combination of alcohol and humidity gives the possibility of mould growing
(moulds can grow till - 18 degree centigrade). As there are mould species
that produce alcohol; some moulds are resistant to alcohol.
Whereas moulds may not be in themselves a hazard they tend to form biofilms,
that in practice protect bacteria, which in turn may include pathogenic
bacteria. Mould colonies could be seen as black stripes in crevices (e.g. in
belt transport elements, packing tools - in the places where alcohol is
applied -) and are very difficult to eradicate.
In at least two occasions of which I had the possibility to observe, this
was coupled with detection by the importer of S. aureus toxin, that was one
of the things alcohol was intended to prevent. Whereas improper cleaning
plans, and other factors may have contributed to that situation it was true
that the use of alcohol has relaxed the hygiene mentality of operators and
management.
Growing of mould colonies in tropical fish processing plants it is not a new
problem, however, use of alcohol introduces definitely a new dimension (I
took that into account in my observations, if mould colonies were already in
the wall, equipment, etc., this was a more generalized problem).
The approval of a substance for a given use (e.g. for use by surgeons) does
not means that it is immediately approved or recommended for other uses or
in other contexts. The "off label" (or "cascade") use of medicine drugs is
something that should be done at least only under a proper and independent
risk assessment. If the problems of indiscriminate use of antibiotics has to
teach us something, that is what it should teach.
Soap, a good procedure and dry hands is what practice and research have
found most effective.
Hector M. Lupin
Senior Fishery Industry Officer
(Quality Assurance)
Fish Utilization and Marketing Service
Fishery Industry Division - FAO
hector.lupin@fao.org
Tel.: (39) 06 570 56459
Fax: (39) 06 570 55188
-----Original Message-----
From: Shahul Hameed [mailto:peershahul@hotmail.com]
Sent: 11 October 2003 08:08
To: Francisco Camino; seafood@ucdavis.edu
Subject: Re: drying hands
Dear Francisco,
Hand drying should not be encouraged due to the warm air it generates and
subsequent air current created in that area. The best option is disposable
hand towels. You can also use alcohol gel, but make sure there is no flavour
in that which may affect your product flavour.
Some gel available in the market has a lemon flavour. Beware.
Best regards,
Shahul Hameed,
Nile Perch Fisheries Ltd,
P.O.Box: 1753,
Mwanza, Tanzania.
Tel: +255 28 2570431
Fax: +255 28 2570430
Mob: +255 744 520899
----- Original Message -----
From: Francisco <mailto:frankcamino@yahoo.com> Camino
To: seafood@ucdavis.edu <mailto:seafood@ucdavis.edu>
Sent: Thursday, October 09, 2003 9:02 PM
Subject: drying hands
Dear List:
Somebody can tell me which better afte~r handwashing,
drying hands with towel paper, or use alcohol gel for
helping to reduce microorganisms or use electrical
dryer hands(by hot air).
Please send your recommendations.
Best regards,
Francisco Camino
Expack Seafood, Inc.
Brazil
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