Abstract：
Hand hygiene is broadly recognized as a critical intervention in reducing the spread of disease-causing pathogens in both professional and personal uses. In this study, the impact of antibacterial (AB) or nonantibacterial soaps on the removal and postwash transfer of E. coli following the handling of raw poultry was assessed. Baseline bacterial contamination ranged between 107 and 109 CFU per hand. Hands were washed for 30 s in 40°C ± 2°C tap water using 2 mL of AB soap (0.5% and 1.0% Chloroxylenol, 0.5% Benzalkonium Chloride, or 4.0% Chlorhexidine Gluconate), non-AB soap (cosmetic/plain soap), or water. Postwash, water, and non-AB soap had a mean 3.63 and 3.65 Log10 reduction of E. coli on hands. AB treatments had a mean 4.19-4.35 Log10 reduction. Rinse water had mean bacterial counts of 8.62 and 8.88 Log10 CFU/mL for non-AB soap and water and 5.37-6.90 Log10 CFU/mL for AB treatments. Bacterial transfer was assessed by following the test subject\'s handling of a sterile polymer knife handle for 30 s postwash. E. coli transfer ranged from 263 to 903 CFU/handle for AB soaps and 1572 or 1709 CFU/handle for water and non-AB soap. Differences between AB and non-AB treatments were statistically significant (p < 0.0001) for hands and rinse water. Differences in transfer from hands to knife handle were not statistically significant (p = 0.139). Combined, these data highlight significant differences in the performance of AB soaps relative to non-AB soaps in a food handling environment-specific usage example and provide an unexplored assessment of the bactericidal vs. removal effects of AB vs. non-AB soaps on bacteria removed from the hands. These data reinforce the importance of hand hygiene, provide new details on the differences between AB vs. non-AB soaps, and highlight potential differences to inform food handling environment operators and public health personnel on how these products may impact food safety.
摘要：
手卫生被广泛认为是减少专业和个人用途中的致病病原体传播的关键干预措施。在这项研究中,评估了在处理生家禽后,抗菌(AB)或非抗菌皂对大肠杆菌的去除和洗涤后转移的影响。基线细菌污染范围为每手107至109CFU。手在40°C+/-2°C自来水中使用2mLAB皂（0.5％和1.0％氯乙烯醇，0.5%苯扎氯铵或4.0%葡萄糖酸氯己定),非AB肥皂（化妆品/普通肥皂），或者水。清洗后,水和非AB肥皂）手上的大肠杆菌平均减少3.63和3.65Log10。AB治疗具有平均4.19-4.35Log10减少。对于非AB肥皂和水，冲洗水的平均细菌计数为8.62和8.88Log10CFU/mL，对于AB处理为5.37-6.90Log10CFU/mL。通过在洗涤后30秒的测试对象处理无菌聚合物刀柄来评估细菌转移。对于AB皂,大肠杆菌转移的范围为263-903CFU/柄,对于水和非AB皂,范围为1572或1709CFU/柄。对于手和冲洗水,AB和非AB处理之间的差异在统计学上是显著的(p<0.0001)。从手到刀柄的转移差异没有统计学意义（p=0.139）。合并,这些数据突出了AB肥皂相对于非AB肥皂在食品处理环境特定使用示例中的性能的显着差异，并提供了对杀菌与杀菌的未经探索的评估AB的去除效果vs.从手上去除细菌的非AB肥皂。这些数据加强了手部卫生的重要性，提供了关于AB与非AB肥皂，并强调潜在的差异，以告知食品处理环境经营者和公共卫生人员这些产品如何影响食品安全。
