NEWS for North Dakotans
Agriculture Communication, North Dakota State University
7 Morrill Hall, Fargo, ND 58105-5665
June 22, 2000
Citing the emergence of antibiotic-resistant germs, the American Medical Association is urging the federal government to intensify its regulation of antibacterial soaps, lotions and other household products. But the Cosmetic, Toiletry, and Fragrance Association (CTFA) and the Soap and Detergent Association (SDA) say that antibacterial products protect consumers and that the key reasons for the emergence of antibiotic resistance are the over-prescription of drugs by doctors and the misuse of those drugs by patients.
Both sides in this debate agree that more research needs to be focused on antibiotic resistance. Meanwhile, a food safety educator with the North Dakota State University Extension Service is urging consumers to stick with a proven method for protecting themselves and others against salmonella, E. coli and other bacteria responsible for foodborne illness.
"Plain soap, hot water and enough time for hand washing--that is, 20 seconds--is necessary for getting rid of bacteria," says Julie Garden-Robinson, extension food and nutrition specialist at NDSU. "It's especially critical to wash your hands after handling raw meat and poultry, after using the bathroom or changing a diaper, and before doing any food preparation."
Some research studies have shown that some antibacterial products get rid of up to 99.5 percent of bacteria on hands, but proper hand washing can get rid of 99 percent of germs. That 0.5 percent difference is not significant enough to cause foodborne illness, says Garden-Robinson, who adds that the Centers for Disease Control and Prevention has called hand washing the single-most important means for reducing the risk of foodborne illness.
"It is no doubt tempting to purchase hand gels and forego hand washing," Garden-Robinson says. "The downside of this choice is that these alcohol-based products can further dry out your hands, and the cracks in your hands provide convenient hiding places for bacteria."
But hand gels do have a place in food safety, Garden-Robinson says, especially in the summer if a campground has no running water, or in a diaper bag when running water is not always available after a diaper change. But washing hands in hot, soapy water for a minimum of 20 seconds remains the safest option for people who handle and prepare food, whether at home or in a foodservice establishment.
"Some of the antibacterial products on the market contain an ingredient called `Triclosan,' which some scientists believe may promote resistant strains of bacteria, but researchers have reached no conclusive answers on this issue yet," Garden-Robinson says.
In other research, improper hand washing has emerged as a leading food safety issue, Garden-Robinson says. Conducted by Audits International Inc., an in-home study of 121 U.S. households in 82 cities showed that about 96 percent of those surveyed made at least one mistake that could result in foodborne illness. The leading food-handling error was cross contamination--observed in 31 percent of households--followed closely by improper cooling of leftovers and failure to wash hands, which tied for second place (29 percent).
In particular, the Audits International researchers observed that many of the consumers in their study neglected to wash their hands when they first handled food, after using the phone, after touching their faces, hair, body, other people or pets, after handling garbage, dirty dishes or cleaning, and after using the restroom.
"Hand washing won't solve all the food safety issues, though," Garden-Robinson concludes. "It's also important that consumers avoid cross-contamination by separating raw meats from cooked or ready-to-eat foods, that they cook meats thoroughly and use a food thermometer to gauge doneness, and that they cool foods promptly."
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Source: Julie Garden-Robinson (701) 231-7187
Editor: Dean Hulse (701) 231-6136