Study for Effectiveness of Washing Hand with Various Soaps and Disinfectants.
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- MORITA Shiro
- Suginami Public Health Center
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- MAEDA Tadashi
- Suginami Public Health Center
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- TANIGUCHI Rikio
- Suginami Public Health Center
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- NAKAMURA Minoru
- Suginami Public Health Center
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- TACHIBANA Mitsuo
- Suginami Public Health Center
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- MIYAZAKI Haruhisa
- Suginami Public Health Center
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- JINBO Tetsuya
- Suginami Public Health Center
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- KOBAYASHI Masako
- Suginami Public Health Center
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- NAKAHARA Masayoshi
- Suginami Public Health Center
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- INOI Rieko
- Suginami Public Health Center
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- TSUNODA Koujun
- Institute of Public Health
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- INOU Noriko
- Institute of Public Health
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- MAKISHIMA Mariko
- Institute of Public Health
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- YAMAMURA Tomoko
- Institute of Public Health
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- KASUGA Fumiko
- National Institute of Infectious Diseases
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- KUMAGAI Susumu
- National Institute of Infectious Diseases
Bibliographic Information
- Other Title
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- 各種手洗い法の洗浄効果の検討
- カクシュ テアライ ホウ ノ センジョウ コウカ ノ ケントウ
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Abstract
In April, 1997, the Ministry of Health and Welfare published the manual “Six Points for Prevention against Food Poisoning at Home” based on a new approach called HACCP. This manual, however, did not explain the various actual methods of washing hand. In order to determine the most effective method of washing hand in domestic kitchens, we investigated the survival rates of Escherichia coli (E. coli) on hands that had been washed several ways. The hands were first smeared with a mixture of beef paste and non-pathogenic E. coli, simulating the preparation of hamburger. The glove juice technique was used to collect the bacteria from the hand surface. As a result, we found a certain effectiveness in the use of medicated liquid soap with detergent activity and in duplicated use of non-medicated liquid soap. We further found that spraying ethanol onto hands after both using liquid soap and drying hands was more effective. The most effective method was rubbing hands with undiluted invert soap (10% w/v) for 30 seconds after washing with liquid soap. The method of washing hand should be chosen depending on how heavily the hands are contaminated with bacteria.
Journal
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- Japanese Journal of Food Microbiology
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Japanese Journal of Food Microbiology 16 (1), 65-70, 1999
Japanese Society of Food Microbiology
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Keywords
Details 詳細情報について
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- CRID
- 1390001204426269440
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- NII Article ID
- 130004300406
- 10030900033
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- NII Book ID
- AN10552871
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- ISSN
- 18825982
- 13408267
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- NDL BIB ID
- 4748456
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed