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Efficacy of Removing Bacteria and Organic Dirt from Hands—A Study Based on Bioluminescence Measurements for Evaluation of Hand Hygiene When Cooking

Author

Listed:
  • Octavian Augustin Mihalache

    (Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania)

  • Daniela Borda

    (Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania)

  • Corina Neagu

    (Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania)

  • Paula Teixeira

    (CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal)

  • Solveig Langsrud

    (Norwegian Institute of Food, Fisheries and Aquaculture Research (Nofima), Osloveien 1, N-1430 Ås, Norway)

  • Anca Ioana Nicolau

    (Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania)

Abstract

The objective of this study was to evaluate the efficacy of dirt removal (bacteria and organic matter) of several hand-cleaning procedures. The results from the hand hygiene experiment indicated that washing hands with warm water and soap for 20 s is the most effective method investigated when hands are either dirty or greasy. Even if not proper washing, rinsing under running water for 5 s is a cleaning procedure that may significantly reduce the probability of cross-contamination, as it removes 90% of the hands’ dirt. Although less effective than water and soap, the usage of antibacterial wipes was significantly more effective than wet wipes, indicating that they are a better choice when water and soap are not available. The results of this study enable us to inform consumers about the effectiveness of hand-cleaning procedures applied in their homes when cooking. Moreover, it can make consumers understand why, during the COVID-19 pandemic, authorities recommended washing hands as a preventive measure of infection and using an anti-bacterial hand gel or wiping hands with an antimicrobial wipe if water and soap are not available.

Suggested Citation

  • Octavian Augustin Mihalache & Daniela Borda & Corina Neagu & Paula Teixeira & Solveig Langsrud & Anca Ioana Nicolau, 2021. "Efficacy of Removing Bacteria and Organic Dirt from Hands—A Study Based on Bioluminescence Measurements for Evaluation of Hand Hygiene When Cooking," IJERPH, MDPI, vol. 18(16), pages 1-13, August.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:16:p:8828-:d:619012
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    References listed on IDEAS

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    1. Maxine Burton & Emma Cobb & Peter Donachie & Gaby Judah & Val Curtis & Wolf-Peter Schmidt, 2011. "The Effect of Handwashing with Water or Soap on Bacterial Contamination of Hands," IJERPH, MDPI, vol. 8(1), pages 1-8, January.
    2. Esther Van Asselt & Arnout Fischer & Aarieke E. I. De Jong & Maarten J. Nauta & Rob De Jonge, 2009. "Cooking Practices in the Kitchen—Observed Versus Predicted Behavior," Risk Analysis, John Wiley & Sons, vol. 29(4), pages 533-540, April.
    3. Aiello, A.E. & Coulborn, R.M. & Perez, V. & Larson, E.L., 2008. "Effect of hand hygiene on infectious disease risk in the community setting: A meta-analysis," American Journal of Public Health, American Public Health Association, vol. 98(8), pages 1372-1381.
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