Microbiological aspects of washing hands in slaughter-houses.
The hand hygiene of workers in a number of chicken-, pig-, calf- and cattle slaughter-houses was investigated. The number of E. coli and salmonellae on hands was determined before and after washing hands in order to measure the washing effect on the number of these faecal bacteria. All workers examined carried E. coli on their hands during work. The average logarithmic E. coli count on hands before washing was about 5.0 in chicken-and calf-slaughter-houses, about 3.5 in pig-and 3.0 in cattle-slaughter-houses. Hand washing decreased the E. coli count per hand by about 1.5 log cycle. Salmonellae were isolated from the hands in chicken- (59 pos./145 samples), pig-(42 pos./116 samples) and calf-slaughter-houses (11 pos./68 samples). Even after washing salmonellae were found to be present. Generally 'normal' washing causes a considerable reduction in the number of transient bacteria on hands. The presence of E. coli and Salmonella after washing, however, indicates that the effectiveness of the procedure needs to be improved.
D000003:Abattoirs; D000818:Animals; D002417:Cattle; D002645:Chickens; D004926:Escherichia coli / Q000302:isolation & purification*; D006225:Hand; D006235:Hand Disinfection; D006801:Humans; D012475:Salmonella / Q000302:isolation & purification*; D012867:Skin / Q000382:microbiology*; D013552:Swine