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Quantifying the Effect of Water Temperature, Soap Volume, Lather Time, and Antimicrobial Soap as a Factor in the Removal of Escherichia coli ATCC 11229 from Hands

Descriptive

TypeOfResource
Text
TitleInfo
Title
Quantifying the Effect of Water Temperature, Soap Volume, Lather Time, and Antimicrobial Soap as a Factor in the Removal of Escherichia coli ATCC 11229 from Hands
Name (authority = RutgersOrg-Department); (type = corporate)
NamePart
Food Science
Name (authority = RutgersOrg-School); (type = corporate)
NamePart
School of Environmental and Biological Sciences (SEBS)
Genre (authority = RULIB-FS)
Article, Refereed
Genre (authority = NISO JAV)
Accepted Manuscript (AM)
Note (type = peerReview)
Peer reviewed
OriginInfo
DateCreated (encoding = w3cdtf); (keyDate = yes); (qualifier = exact)
2017
Language
LanguageTerm (authority = ISO 639-3:2007); (type = text)
English
PhysicalDescription
InternetMediaType
application/pdf
Extent
50 p.
Extension
DescriptiveEvent
Type
Citation
AssociatedObject
Type
Journal
Relationship
Has part
Name
Journal of Food Protection
Identifier (type = volume and issue)
80(6)
Reference (type = url)
http://dx.doi.org/10.4315/0362-028X.JFP-16-370
Detail
1022-1031
DateTime (encoding = w3cdtf)
2017
Subject (authority = local)
Topic
Hand washing
Subject (authority = local)
Topic
Antimicrobial Soap
Subject (authority = local)
Topic
Water Temperature
Subject (authority = local)
Topic
Soap Volume
Subject (authority = local)
Topic
Hand Hygiene
Subject (authority = local)
Topic
Chloroxylenol (PCMX)
Abstract (type = abstract)
The handwashing literature, while extensive, often contains conflicting data and key variables are understudied or not studied at all. Some handwashing recommendations are made without scientific support, and there is limited agreement between recommendations. The influence of key variables including soap volume, lather time, water temperature, and product formulation on hand wash efficacy was investigated. Baseline conditions were 1 mL of a bland (nonantimicrobial) soap, a 5 s lather time, and 38 °C (100 °F) water temperature. A nonpathogenic strain of Escherichia coli ATCC 11229 served as the challenge microorganism. Twenty volunteers (10 men, 10 women) participated in the study and each test condition had 20 replicates. An antimicrobial soap formulation (1% chloroxylenol, or PCMX) was not significantly different from the bland soap at removing E. coli under a variety of test conditions. Overall, the antimicrobial soap used in this study had a mean 1.94 log CFU reduction (range 1.83 to 2.10 mean log reduction), and bland soap had a mean 2.22 log CFU reduction (range 1.91 to 2.54 mean log CFU reduction). Overall, lather time did significantly influence efficacy in one scenario, in which a 0.5 greater log reduction was observed for a 20 s with bland soap compared to the baseline wash (P=0.020). Water temperature as high as 38°C (100°F) vs. a low of 15°C (60°F) did not have a significant effect on the reduction of bacteria during hand washing, however this resulted in an energy usage difference between the temperatures. No significant differences were observed between mean log reductions of men and women (men= 2.08 mean log reduction, women=2.08 mean log reduction, P=0.988). A large part of the variability in the data observed was between the volunteers. Understanding what behaviors and human factors influence hand washes the most may help future studies find which techniques can optimize the effectiveness of a hand wash.
Name (type = personal)
NamePart (type = family)
Jensen
NamePart (type = given)
Dane A.
Role
RoleTerm (authority = marcrt); (type = text)
author
Affiliation
Food Science, Rutgers University
Name (type = personal)
NamePart (type = family)
Macinga
NamePart (type = given)
David R.
Affiliation
GOJO Industries
Role
RoleTerm (authority = marcrt); (type = text)
author
Name (type = personal)
NamePart (type = family)
Shumaker
NamePart (type = given)
David J.
Affiliation
GOJO Industries
Role
RoleTerm (authority = marcrt); (type = text)
author
Name (type = personal)
NamePart (type = family)
Bellino
NamePart (type = given)
Roberto
Affiliation
GOJO Industries
Role
RoleTerm (authority = marcrt); (type = text)
author
Name (type = personal)
NamePart (type = family)
Arbogast
NamePart (type = given)
James W.
Affiliation
GOJO Industries
Role
RoleTerm (authority = marcrt); (type = text)
author
Name (authority = orcid); (authorityURI = http://id.loc.gov/vocabulary/identifiers/orcid.html); (type = personal); (valueURI = http://orcid.org/0000-0001-9200-0400)
NamePart (type = family)
Schaffner
NamePart (type = given)
Donald W.
Affiliation
Food Science, Rutgers University
Role
RoleTerm (authority = marcrt); (type = text)
author
RelatedItem (type = host)
TitleInfo
Title
Schaffner, Donald W.
Identifier (type = local)
rucore30170500001
Location
PhysicalLocation (authority = marcorg); (displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Identifier (type = doi)
doi:10.7282/T3CV4M20
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RightsDeclaration (AUTHORITY = FS); (ID = rulibRdec0004)
Copyright for scholarly resources published in RUcore is retained by the copyright holder. By virtue of its appearance in this open access medium, you are free to use this resource, with proper attribution, in educational and other non-commercial settings. Other uses, such as reproduction or republication, may require the permission of the copyright holder.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
RightsEvent
Type
Permission or license
AssociatedObject
Type
License
Name
Multiple author license v. 1
Detail
I hereby grant to Rutgers, The State University of New Jersey (Rutgers) the non-exclusive right to retain, reproduce, and distribute the deposited work (Work) in whole or in part, in and from its electronic format, without fee. This agreement does not represent a transfer of copyright to Rutgers.Rutgers may make and keep more than one copy of the Work for purposes of security, backup, preservation, and access and may migrate the Work to any medium or format for the purpose of preservation and access in the future. Rutgers will not make any alteration, other than as allowed by this agreement, to the Work.I represent and warrant to Rutgers that the Work is my original work. I also represent that the Work does not, to the best of my knowledge, infringe or violate any rights of others.I further represent and warrant that I have obtained all necessary rights to permit Rutgers to reproduce and distribute the Work and that any third-party owned content is clearly identified and acknowledged within the Work.By granting this license, I acknowledge that I have read and agreed to the terms of this agreement and all related RUcore and Rutgers policies.
RightsEvent
Type
Embargo
DateTime (encoding = w3cdtf); (keyDate = no); (point = end); (qualifier = exact)
2018-06-01
DateTime (encoding = w3cdtf); (keyDate = no); (point = start); (qualifier = exact)
2017-01-28
Detail
Access to this PDF has been restricted at the publisher's request. It will be publicly available after June 1, 2018.
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RULTechMD (ID = TECHNICAL1)
ContentModel
Document
CreatingApplication
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1.4
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itext-paulo-155 (itextpdf.sf.net-lowagie.com)
DateCreated (point = start); (encoding = w3cdtf); (qualifier = exact)
2017-01-26T15:47:39
DateCreated (point = start); (encoding = w3cdtf); (qualifier = exact)
2017-01-26T15:47:39
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