Document Detail

Management of risk of microbial cross-contamination from uncooked frozen hamburgers by alcohol-based hand sanitizer.
MedLine Citation:
PMID:  17265868     Owner:  NLM     Status:  MEDLINE    
This research was undertaken to determine the effectiveness of an alcohol-based hand sanitizer on hands contaminated with a nonpathogen surrogate for Escherichia coli O157:H7, where the source of the contamination was frozen hamburger patties. A nonpathogenic nalidixic acid-resistant food-grade strain of Enterobacter aerogenes was used to inoculate frozen hamburger patties composed of 76% lean beef and 24% fat. Thirty-two individuals participated to produce the data used in this study. Each participant handled nine patties at least three times, a sample for microbiological analysis was collected from the surface of one hand, the participant sanitized both hands, and a sample was collected from the other hand. Burger handling created perceptible and visible food debris on the hands of most participants. Computer simulations also were used to perform a variety of risk calculations. The average reduction in bacteria from the use of sanitizer on hands contaminated by frozen burgers containing E. aerogenes was 2.6 +/- 0.7 log CFU per hand. An experiment designed to simultaneously test the effect of sanitizer on E. aerogenes and E. coli O157:H7 also revealed no significant difference in sanitizer effectiveness against the two organisms. The results of the real-world risk estimation calculations (using the actual prevalence and concentration of E. coli O157:H7 in ground beef) predict that once in 1 million trials, a single pathogen cell will be transferred to a single lettuce piece. The effectiveness of this sanitizer intervention was similar to that for hand washing and glove use previously reported. The person-to-person microbial reduction variability from sanitizer use is similar to published data for glove use and was less variable than published data on hand washing effectiveness.
Donald W Schaffner; Kristin M Schaffner
Related Documents :
16640288 - Evaluation of the sanita-kun coliforms, a dehydrated medium sheet for coliform detectio...
17890838 - Evaluation of the microbial risk reduction due to selective closure of the raw water in...
9721668 - The microbiological examination of butchery products and butchers' premises in the unit...
18976578 - Shiga toxin-producing escherichia coli serogroups in food and patients, germany.
762448 - Penetration of chromium in intact human skin in vivo.
24493878 - Effect of handling and processing on pesticide residues in food- a review.
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food protection     Volume:  70     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2007 Jan 
Date Detail:
Created Date:  2007-02-01     Completed Date:  2007-02-27     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  109-13     Citation Subset:  IM    
Food Risk Analysis Initiative, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, USA.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Alcohols / pharmacology*
Colony Count, Microbial
Consumer Product Safety
Disinfectants / pharmacology*
Enterobacter aerogenes / drug effects*,  growth & development
Equipment Contamination / prevention & control*
Escherichia coli O157 / drug effects,  growth & development
Gloves, Protective
Meat Products / microbiology*
Risk Management*
Reg. No./Substance:
0/Alcohols; 0/Disinfectants

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Efficacy of neutral electrolyzed water to inactivate Escherichia coli, Listeria monocytogenes, Pseud...
Next Document:  Use of lemon extract to inhibit the growth of malolactic bacteria.