title: Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 11. Use of antiseptics and sanitizers in community settings and issues of hand hygiene compliance in health care and food industries.
abstract: Hand washing with soap is a practice that has long been recognized as a major barrier to the spread of disease in food production, preparation, and service and in health care settings, including hospitals, child care centers, and elder care facilities. Many of these settings present multiple opportunities for spread of pathogens within at-risk populations, and extra vigilance must be applied. Unfortunately, hand hygiene is not always carried out effectively, and both enteric and respiratory diseases are easily spread in these environments. Where water is limited or frequent hand hygiene is required on a daily basis, such as for many patients in hospitals and astronauts in space travel, instant sanitizers or sanitary wipes are thought to be an effective way of preventing contamination and spread of organisms among coworkers and others. Most concerns regarding compliance are associated with the health care field, but the food industry also must be considered. Specific reasons for not washing hands at appropriate times are laziness, time pressure, inadequate facilities and supplies, lack of accountability, and lack of involvement by companies, managers, and workers in supporting proper hand washing. To facilitate improvements in hand hygiene, measurement of compliant and noncompliant actions is necessary before implementing any procedural changes. Training alone is not sufficient for long-lasting improvement. Multiactivity strategies also must include modification of the organization culture to encourage safe hygienic practices, motivation of employees willing to use peer pressure on noncompliant coworkers, a reward and/or penalty system, and an operational design that facilitates regular hand hygiene.
authors.affiliation: Department of Advertising, Public Relations and Retailing, Michigan State University, East Lansing, Michigan 48824, USA. todde@msu.edu
authors.forename: Ewen C D
authors.initials: EC
authors.lastname: Todd
authors.forename: Judy D
authors.initials: JD
authors.lastname: Greig
authors.forename: Barry S
authors.initials: BS
authors.lastname: Michaels
authors.forename: Charles A
authors.initials: CA
authors.lastname: Bartleson
authors.forename: Debra
authors.initials: D
authors.lastname: Smith
authors.forename: John
authors.initials: J
authors.lastname: Holah
mesh_terms: D004202:Disinfectants / Q000494:pharmacology*; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005522:Food Services / Q000592:standards*; D006225:Hand / Q000382:microbiology; D006235:Hand Disinfection / Q000592:standards; D006801:Humans; D006920:Hygiene; D012147:Restaurants / Q000592:standards; D000078329:Workforce
chemical_list: D004202:Disinfectants