Microbiologic flora of human fingernails

Rayan, Ghazi M.; Flournoy, D. J.

doi:10.1016/s0363-5023(87)80217-4

Cited by 49 publications

(21 citation statements)

References 15 publications

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“…Basing the cleanliness of an object on its visual appearance proved to be unreliable. Examples of this contradiction between contamination and physical appearance have been noted with fingernails (Rayan & Flournoy 1987) and food contact surfaces (Davis et al . 2000).…”

Section: Resultsmentioning

confidence: 99%

A microbial survey of food service can openers, food and beverage can tops and cleaning methodology effectiveness

Michaels¹,

Gangar²,

Schultz³

et al. 2003

Food Serv Technol

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A can opener and food/beverage can top survey was undertaken to identify potential microbiological hazards. Results indicated the potential for high levels of bacterial and fungal contamination. Characterization of microorganisms from 10 can openers indicated the most common contaminants as Klebsiella pneumoniae and a variety of Staphylococcus and spore‐forming Bacillus species. In contrast to previous commercial food service surveys, no Escherichia coli or Salmonella species were found on the cans or can openers, however, low numbers of Bacillus cereus (22 of 25 cans) and Clostridium perfringens (15 of 25 cans) were identified. The effectiveness of various can‐cleaning methods was evaluated using marker bacteria (Serratia marcescens) suspended in soil consisting of tryptone soya broth, ground beef or vacuum cleaner dust. In addition to rinsing under running water, two paper towel types and a paper napkin product were used for wiping, moist wiping and wiping after rinsing. The most effective cleaning method was rinsing and wiping combined (P < 0.0003), while wiping alone was not as effective as moist wiping (P = 0.038) or rinsing with water (P = 0.061). Food cans were more easily cleaned than beverage cans because of the tab area. Soil type influenced the degree of effectiveness of the cleaning methods, with mean log10 reduction values for each type at 3.4 and 3.1 for food and beverage cans (tab area excluded), respectively. No significant difference was observed in the effectiveness of paper products (P = 0.433).

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Section: Resultsmentioning

confidence: 99%

A microbial survey of food service can openers, food and beverage can tops and cleaning methodology effectiveness

Michaels¹,

Gangar²,

Schultz³

et al. 2003

Food Serv Technol

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show abstract

“…Showed results Percentage of total bacteria isolated of female and male, were 38.46% and 61.53 % respectively (Figure 2). Rayan and Flournoy (1987) had reported heavy bacterial growth under fingernails that were more than 1mm in length and showed that students with short finger nails (properly cut) had 64% bacterial contamination (bacterial count) and students with long finger nails showed more (67%) contamination of bacterial count on their hands. Lin et al, (2002) reported that long fingernail tends to harbors more microorganisms than short nails.…”

Section: Resultsmentioning

confidence: 99%

Isolation and Identification of Bacteria from under Fingernails

Risan¹

2017

Int.J.Curr.Microbiol.App.Sci

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“…Montes 4 established the resident flora consists of microorganisms residing under the superficial cells of the stratum corneum and can also be found on the surface of the skin. Staphylococcus epidermidis is the dominant species 5 . Other resident bacteria include S. hominis and other coagulase-negative staphylococci, followed by Corynebacterium 6 .…”

Section: Normal Microbial Flora On Handsmentioning

confidence: 99%