| Autor: |
Mihalache OA; Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania., Borda D; Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania., Neagu C; Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania., Teixeira P; CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal., Langsrud S; Norwegian Institute of Food, Fisheries and Aquaculture Research (Nofima), Osloveien 1, N-1430 Ås, Norway., Nicolau AI; Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania. |
| Abstrakt: |
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. |
