Handwashing
December - 2007

INDIANA: Lack of hot water lands restaurant in hot water
29.dec.07
The Star Press
Seth Slabaugh
http://www.thestarpress.com/apps/pbcs.dll/article?AID=/20071229/
NEWS01/312290005/1046/NEWS17
MUNCIE--Great Steak & Potato Co., 831 S. Tillotson Ave., was briefly closed by the Delaware County Health Department this month because of a lack of hot water.
"There is no hot water in the establishment," inspector Lynnetta Abram wrote on Dec. 14.
The restaurant was shut down for a couple of hours, said Christiana Mann, food supervisor at the health department. It reopened after a new hot water heater was installed.
"It's important that a restaurant have hot water for proper dishwashing and handwashing," Mann said. "Hot water is needed to sanitize properly."
In other inspections:
# No violations were found at White River Landing, 117 W. Charles St., Pita Pit, 509 N. Martin St., Captain D's Seafood, 1010 W. McGalliard Road, Olive Garden, 304 W. McGalliard Road, Taco Bell, 701 S. Tillotson Ave., Cheers Tavern, 3823 N. Martin Luther King Jr. Boulevard, Madison Street Dairy Queen, Mancino's Pizza & Grinders, 4116 W. Bethel Ave., My Place, 2068 Hoyt Ave., and Mac's Restaurant, 1121 W. McGalliard Road.
# The health department found what appeared to be at least 10 rodent droppings in the dry goods storage area at Muncie Mission, 520 S. High St. In an interview, facilities manager Danny Smith said: "We set out some traps and cleaned the area thoroughly, and we're in the process of setting different kinds of traps to make sure there are no more rodents."
# Critical violations were found at King Buffet, 1515 W. McGalliard Road, no date marking on food, sanitizing solution in buckets too strong; La Hacienda, 2620 S. Madison St., hamburger, rice and beans temperature violation, refrigerated food items not date marked, improper cooling of beans; Pizza Hut, 3901 W. Bethel Ave., no sanitizer in dishwasher; QL's Barbecue, 800 1/2 N. Wolf St., chicken and ribs not adequately reheated after cooling overnight; 12th Street Cafe, 1900 S. Mock Ave., butter, creamer, chicken-and-dumplings temperature violations; Marsh Supermarket, 1500 W. McGalliard Road, fried chicken temperature violation; Domo Japanese Restaurant, 3124 N. Granville Ave., reach-in cooler not at proper temperature; Arby's, 725 S. Tillotson Ave., employee handled money, then sacked up food.
# Critical violatins also were found at Marsh Supermarket, 715 S. Tillotson Ave., apparent mold on ice machine in deli; Clancy's Village Bowl, chili temperature violation and lack of date marking; Greek's Pizzeria, 1600 W. University Ave., no sanitizing solution in use to sanitize surfaces; Red Sun Buffet, raw meat stored above other food, sushi not date marked; McDonald's, 500 E. Charles St., raw eggs and ham temperature violation; Buffalo Wild Wings, 838 E. McGalliard Road, access blocked to handwashing sink; Popeye's Chicken, 2710 N. Wheeling Ave., rice temperature violation; Poppy 'N Son, 821 E. Kirby Ave., no certified food handler, food not date marked; Rally's, 400 S. Madison St., access blocked to handwashing sink; Mr. Mouse, Yorktown, refrigerated food not date marked; Richards Restaurant, eggs temperature violation, access to handwashing sink blocked; Chances R, 3421 S. Walnut St., no certified food handler; Village Pantry, 911 S. Tillotson Ave., baby formula out of date, shrimp and chicken temperature violations; Damon's Grill, 3451 N. Nebo Road, ribs temperature violation.
# Critical violatins also were found at Marsh Supermarket, 715 S. Tillotson Ave., apparent mold on ice machine in deli; Clancy's Village Bowl, chili temperature violation and lack of date marking; Greek's Pizzeria, 1600 W. University Ave., no sanitizing solution in use to sanitize surfaces; Red Sun Buffet, raw meat stored above other food, sushi not date marked; McDonald's, 500 E. Charles St., raw eggs and ham temperature violation; Buffalo Wild Wings, 838 E. McGalliard Road, access blocked to handwashing sink; Popeye's Chicken, 2710 N. Wheeling Ave., rice temperature violation; Poppy 'N Son, 821 E. Kirby Ave., no certified food handler, food not date marked; Rally's, 400 S. Madison St., access blocked to handwashing sink; Mr. Mouse, Yorktown, refrigerated food not date marked; Richards Restaurant, eggs temperature violation, access to handwashing sink blocked; Chances R, 3421 S. Walnut St., no certified food handler; Village Pantry, 911 S. Tillotson Ave., baby formula out of date, shrimp and chicken temperature violations; Damon's Grill, 3451 N. Nebo Road, ribs temperature violation.
# Texas Roadhouse, 200 W. McGalliard Road, was given 90 days to repair extensive structural damage to floors, walls and ceilings in much of the food storage/prep/cooking stations/kitchen areas. Management told the health department that phase two of planned remodeling will start in the first half of 2008.

INDIANA: Health officials: Be vigilant about washing your hands
20.dec.07
Indianapolis Star
Shari Rudavsky
http://www.indystar.com/apps/pbcs.dll/article?AID=/20071220/LOCAL/712200495/-1/LOCAL17
Local health officials are cautioning residents to be extra careful about hand-washing after a spike in the number of cases of a highly contagious infection that causes bloody diarrhea and fever.
So far this year in Marion County, there have been 107 cases of shigella, a bacterial disease transmitted only by humans. Last year at this time, the county had had 58 cases.
Dr. Crystal Jones, medical director of the acute disease program for the Marion County Health Department, was quoted as saying, "We have been seeing an increase in the last several weeks, so we're concerned about that. We certainly want to nip it in the bud and control the situation before it gets worse."
Not only are county officials advising people to take particular care in washing their hands after using the bathroom and before handling food, they're also asking health-care professionals to be vigilant in testing for suspected cases of the disease.
And they'd like people who have symptoms of the disease to stay home from work or school to avoid infecting others and practice good hygiene to keep the bacteria from spreading to family members.

iFSN: Hand sanitizer fact sheet
15.dec.07
International Food Safety Network
Andrew Stormer
foodsafety.ksu.edu
http://www.donteatpoop.com/www/pdfs/ifsn_sanitizer_factsheet.pdf
What are alcohol based hand sanitizers?
The term hand sanitizer encompasses many types of gels, wipes, foams or liquid solutions. These products typically contain ethanol, isopropanol or n-propanol in concentrations ranging from 40 to 95 per cent. The alcohol immediately destroys the bacteria and viruses that it contacts. Some sanitizers may also contain a moisturizer to help combat the dryness caused by the alcohol. Because of their ease of use and relative convenience, alcohol-based sanitizers have grown in popularity, and some people even use them as a substitute for hand washing.
How effective are hand sanitizers?
Research has shown that sanitizers are effective at killing and inactivating most bacteria and viruses. Alcohol-based sanitizers are recommended as a way to help prevent the spread of many common pathogens like tuberculosis and foodborne illnesses such as norovirus. These sanitizers are, however, not as efficient as hand washing in reducing numbers of bacterial spores, protozoan oocysts, and certain non-enveloped (non-lipophilic) viruses. Some of these viruses include HIV, Hepatitis A, and rhinovirus. It has been shown that sanitizers containing moisturizers may lead to the accumulation of more bacteria on your skin.
Past research has suggested that hand sanitizers don’t work as well on visually dirty hands. However, recent research, such as that done by Don Schaffner from Rutgers University, has shown that sanitizers can still significantly reduce the number of bacteria even with debris on the hands.
There is currently no research that shows alcohol-based sanitizers contribute to the development of resistant bacteria.
Can hand sanitizers be used as a substitute for hand washing?
The differences between hand washing and using alcohol-based sanitizers are insignificant concerning pathogenic bacteria. However, hand washing is more effective in the removal of viruses, spores and fungi. So no, hand sanitizers are not substitutes. Hand washing is still the champion of clean hands and preventing the spread of infectious diseases.
Which soap you choose will also make a difference in how clean your hands become. Recent studies have shown that soaps containing antibacterial agents do a better job at destroying colony forming units than plain soap. However, there is evidence that the overuse of such agents may lead to resistant strains.
What should I look for in a sanitizer?
When shopping for a sanitizer you should look for one containing at least 60 per cent alcohol. A sanitizer with n-propanol is generally only found in Europe, and is slightly less effective against bacteria and viruses than both ethanol and isopropanol. Ethanol is more effective against viruses than isopropanol. Isopropanol is more effective against bacteria than ethanol because it is less volatile. Because he difference between their efficacies is not significant , either one will suffice when used in an adequate concentration.
Resources:
Colorado State University, SafeFood Rapid Response Network. (2004). SAFEFOOD NEWS. Vol 8 No. 3. Hand Hygiene Revisited: Another Look at Hand Sanitizers and Antibacterial Soap. Retrieved November 1, 2007, from HYPERLINK "http://www.colostate.edu/orgs/safefood/NEWSLTR/v8n3s06.html" http://www.colostate.edu/orgs/safefood/NEWSLTR/v8n3s06.html
HYPERLINK "http://www.cfsan.fda.gov/" Center for Food Safety and Applied Nutrition. (2003). Hand Hygiene
in Retail & Food Service Establishments. Retrieved November 1, 2007, from http://vm.cfsan.fda.gov/~comm/handhyg.html
Mayo Clinic. (2007). Hand washing: An easy way to prevent infection. Retrieved on November 1, 2007, from http://www.mayoclinic.com/health/hand-washing/HQ00407
Hand Hygiene Resource Center. (2002). Selecting the right alcohol-based hand rub for your health care facility. Retrieved November 1, 2007, from
HYPERLINK "http://www.handhygiene.org/downloads/Selecting.pdf" http://www.handhygiene.org/downloads/Selecting.pdf
Centers for Disease Control and Prevention. (2001). Bacteria Factsheet. Retrieved on November 13, 2007, from http://www.cfsan.fda.gov/~dms/a2z-b.html
Centers for Disease Control and Prevention. Facts About Noroviruses on Cruise Ships. Retrieved on November 13, 2007, from http://www.cdc.gov/nceh/vsp/pub/Norovirus/Norovirus.htm
Schaffner, D.W. and K.M. Schaffner. 2007. Management of risk of microbial cross contamination from uncooked frozen hamburgers by alcohol-based hand sanitizer. Journal of Food Protection Volume 70 pp. 109-113. Retrieved on November 26, 2007, from
http://foodsci.rutgers.edu/schaffner/pdf%20files/Schaffner%20JFP%202007.pdf
Fischler, George E.; Fuls, Janice L.; Dail, Elizabeth W.; Duran, Melani H.; Rodgers, Nancy D.; Waggoner, Andrea L. 2007. Effects of Hand Wash Agents on Controlling the Transmission of Pathogenic Bacteria from Hands to Food. Journal of Food Protection Volume 70 pp. 2873-2877. Retrieved on December 5, 2007, from http://www.ingentaconnect.com/content/iafp/jfp/2007/00000070/00000012/art00027
For more information on alcohol hand rubs or other food safety topics, please contact Doug Powell at 785-317-0560 or visit our website at foodsafety.ksu.edu
Although we strive to make the information on this fact sheet helpful and accurate, we make no representation or warranty, express or implied, regarding such information, and disclaim all liability of any kind whatsoever arising out of use of, or failure to use, such information or errors or omissions on this fact sheet.
© Copyright 2007 Douglas Powell

BLOG: US: Organic hand sanitizer for crazy parents
11.dec.07
News.com
Michael Kanellos
http://www.news.com/8301-11128_3-9832079-54.html
Attention, parents of school-age children. Are you worried about a growing Purell addiction? CleanWell has the hand sanitizer for you.
The San Francisco-based company has come out with an alcohol-free, all-natural hand sanitizer. I got some samples at the ThinkGreen conference last week and The company claims it kills Listeria monocytogenes, Candida (we can make it together) albicans, Streptococcus pygenes, and Salmonella enterica. You can't spray it on chicken, but the salmonella killing would be great for kitchen sanitizing. Spray CleanWell on your hands and it kills over 99 percent of these germs in 15 seconds, according to the company.
The active ingredient is called Ingenium. It's not from the Periodic Table of the Elements. Instead, it's a mix of essential oils that kill germs in concert. The product literature is great. It shows a kid hugging a deer. Most people would think: "cute." To moms, that deer is just a rat with horns.
The 1-ounce spray bottle pictured here costs $7.99 and is good for 225 sprays. (That's a lot of deer hugging.) The company also sells wipes and other products.

US: After reading this, you might want to wash your hands
06.dec.07
Beaumont Enterprises
Rose Ybarra
http://www.southeasttexaslive.com/site/news.cfm?newsid=19089132&BRD=22
87&PAG=461&dept_id=512589&rfi=6
Research from the American Society for Microbiology has found that only 77 percent of adults wash their hands after using public rest rooms, 34 percent wash their hands after coughing or sneezing and 25 percent wash their hands after handling money.
Judith Smith, a registered nurse and assistant health director for the Port Arthur Health Department, was quoted as saying, "It's startling. It's rather disgusting. People don't think of all the germs that are out there."
The Centers for Disaease Control and Prevention is reminding Americans this week that proper handwashing is the first line of defense against many illnesses, including the flu virus and staph.
And the germs are everywhere. Keyboards, telephone receivers and doorknobs are threats, especially during cold and flu season.
Smith was cited as saying good hand hygiene starts at home, adding "It's up to the adults to lead by example. If the adult starts eating without washing their hands, chances are the child will, too."
Schools are doing their parts to spread the word about handwashing. The Beaumont Independent School District shows its students a video about proper handwashing, and teachers, especially at the elementary school level, promote frequent handwashing, said Connie Richard, district director for health services.

Effect of hand wash agents on controlling the transmission of pathogenic bacteria from hands to food
05.dec.07
Journal of Food Protection
Fischler, George E.; Fuls, Janice L.; Dail, Elizabeth W.; Duran, Melani H.; Rodgers, Nancy D.; Waggoner, Andrea L.
http://www.ingentaconnect.com/content/iafp/jfp/2007/00000070/00000012/art00027
Abstract:
The goals of this study were to evaluate the effectiveness of two hand wash regimens in reducing transient bacteria on the skin following a single hand wash and the subsequent transfer of the bacteria to a ready-to-eat food item, freshly cut cantaloupe melon. The number of bacteria recovered from hands and the quantity transferred to the melon were significantly less following the use of an antibacterial soap compared with plain soap. The antimicrobial soap achieved >3-log reductions versus Escherichia coli and 3.31- and 2.83-log reductions versus Shigella flexneri. The plain soap failed to achieve a 2-log reduction against either organism. The bacteria recovered from the melon handled by hands treated with antimicrobial hand soap averaged 2 log. Melon handled following hand washing with plain soap had >3 log bacteria in the experiments. Based on previously published feeding studies, an infection rate in the range of approximately 15 to 25% would be expected after ingesting melon containing 2 log CFU compared with ingesting greater than the 3 log transferred from hands washed with plain soap, which would result in a higher infection attack rate of 50 to 80%. The data thus demonstrate there is a greater potential to reduce the transmission and acquisition of disease through the use of an antimicrobial hand wash than through the use of plain soap.

LETTER: Wash your hands before each meal!
01.dec.07
New York Times
http://www.nytimes.com/2007/12/01/opinion/lweb03hands.html?_r=1&ref=opinion&oref=slogin
clean your hands by plunging them in the suds.
V. K. Balakrishnan of Round Rock, Tex., writes regarding, Our Enemy Hands,” by Katherine Ashenburg (Op-Ed, Nov. 27), to say that in India, most people routinely wash their hands before each meal. Since we use fingers to enjoy the spicy food (Pundit Nehru once told his guest Maya Plisetskaya that eating scrumptious Indian food using knives and forks is like making love with the help of an interpreter), we invariably wash our hands and rinse our mouths after every meal. A good hygienic practice indeed. Paper napkins are seldom used.
In some Indian restaurants, the person who serves the meal brings a bowl of warm water with lemon rinds, a bottle of perfumed soap and a towel.