Application of the hygienic hand-disinfection test to the gloved hand

Newsom, S.W.B.; Rowland, C.

doi:10.1016/0195-6701(89)90041-8

Cited by 18 publications

(2 citation statements)

References 4 publications

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“…This represents a deficiency in the hygienic efficacy component of the triad. When handwashing and drying are combined with use of alcoholic hand sanitizers, or clean intact gloves are sanitized, risk of transmission can be significantly reduced (Newsom & Rowland 1989; Bettin et al . 1994; Paulson 1994; Paulson et al .…”

Section: Discussionmentioning

confidence: 99%

Prevention of food worker transmission of foodborne pathogens: risk assessment and evaluation of effective hygiene intervention strategies

Michaels¹,

Keller²,

Blevins

et al. 2004

Food Serv Technol

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The infected food handler can be responsible for the transmission of infectious intestinal diseases (IID) caused by foodborne pathogens. It is believed that personal hygiene practices with varying levels of complexity can help prevent foodborne pathogens from entering the food chain. Overall, it has been difficult to reach a consensus among stakeholders on precisely which intervention measures should be employed in food handling environments to effectively reduce IID rates. Through a study of over 300 reports of outbreaks attributed to ill or asymptomatic food handlers, hazards and contributory factors responsible for foodborne illness outbreaks were identified. With the use of the risk analysis software platforms of Analytica®, @Risk, and GoldSim®, models were created to explore measures of hygiene effectiveness. Through the use of appropriate models, results of various personal hygiene intervention measures were explored for the development of preventive management strategies, designed to improve food‐handling practices at various levels of the food chain. These included exclusion of ill food handlers, vaccination for hepatitis A virus, handwashing combined with drying, wearing of gloves, and use of instant hand sanitizers and fingernail brushes. This was accomplished by modeling pathogen transfer and transmission routes from food handler via foods, beverages and common contact surfaces using GoldSim® and Monte Carlo simulations. A lottery model was also created to understand risk as an interrelated overlapping extremes driven system, comprised of the three components of hygiene frequency, efficacy and cross‐contamination. Data gaps were identified with respect to areas where considerable variability and uncertainty exists in order to establish research priorities.

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Section: Discussionmentioning

confidence: 99%

Prevention of food worker transmission of foodborne pathogens: risk assessment and evaluation of effective hygiene intervention strategies

Michaels¹,

Keller²,

Blevins

et al. 2004

Food Serv Technol

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show abstract

“…Although the disinfection of latex gloves is not recommended either by the British Dental Association, the American Dental Association or the Centers for Disease Control in the United States, it is discussed by different authors providing particular conditions are fulfilled [26][27][28]. However, the best way to prevent cross-infections is the single use of disposable gloves with a handrub after removal of the glove.…”

Section: Type Of Glovementioning

confidence: 99%

The Integrity of Latex Gloves in Clinical Dental Practice

2000

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The results indicate striking differences between the quality of medical gloves. As all the gloves comply with the European regulations in terms of integrity, it is very difficult for the user to distinguish between gloves of superior or inferior quality. In a clinical setting it is therefore recommended that the appropriate glove should be determined for each situation. Hands must be thoroughly dry if they are disinfected prior to gloving, since hands still wet with alcoholic disinfectant may increase the risk of glove perforation.

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Schutzhandschuhe im Gesundheitswesen

Pitten¹,

Krämer²

2003

Hände-Hygiene Im Gesundheitswesen

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Application of the hygienic hand-disinfection test to the gloved hand

Cited by 18 publications

References 4 publications

Prevention of food worker transmission of foodborne pathogens: risk assessment and evaluation of effective hygiene intervention strategies

Prevention of food worker transmission of foodborne pathogens: risk assessment and evaluation of effective hygiene intervention strategies

The Integrity of Latex Gloves in Clinical Dental Practice

Schutzhandschuhe im Gesundheitswesen

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