A comparison of hand washing techniques to remove Escherichia coli and caliciviruses under natural or artificial fingernails.

Compared with other parts of the hand, the area beneath fingernails harbors the most microorganisms and is most difficult to clean. Artificial fingernails, which are usually long and polished, reportedly harbor higher microbial populations than natural nails. Hence, the efficacy of different hand washing methods for removing microbes from natural and artificial fingernails was evaluated. Strains of nonpathogenic Escherichia coli JM109 and feline calicivirus (FCV) strain F9 were used as bacterial and viral indicators, respectively. Volunteers with artificial or natural nails were artificially contaminated with ground beef containing E. coli JM109 or artificial feces containing FCV. Volunteers washed their hands with tap water, regular liquid soap, antibacterial liquid soap, alcohol-based hand sanitizer gel, regular liquid soap followed by alcohol gel, or regular liquid soap plus a nailbrush. The greatest reduction of inoculated microbial populations was obtained by washing with liquid soap plus a nailbrush, and the least reduction was obtained by rubbing hands with alcohol gel. Lower but not significantly different (P > 0.05) reductions of E. coli and FCV counts were obtained from beneath artificial than from natural fingernails. However, significantly (P < or = 0.05) higher E. coli and FCV counts were recovered from hands with artificial nails than from natural nails before and after hand washing. In addition, microbial cell numbers were correlated with fingernail length, with greater numbers beneath fingernails with longer nails. These results indicate that best practices for fingernail sanitation of food handlers are to maintain short fingernails and scrub fingernails with soap and a nailbrush when washing hands.

Survival and growth of Shigella flexneri, Salmonella enterica serovar enteritidis, and Vibrio cholerae O1 in reconstituted infant formula.

Formula feeding is an alternative method to prevent mother-to-child infection with human immunodeficiency virus through breast-feeding in developing countries. Growth of bacterial pathogens in reconstituted infant formula has become a health hazard when contaminated water is used for rehydration. This study was conducted to assess bacterial safety risk of using contaminated water to reconstitute infant formula. Survival and growth characteristics were determined for three bacterial pathogens, Vibrio cholerae O1, Shigella flexneri, and Salmonella enterica serovar Enteritidis, inoculated into sterile tap water (3.2-3.4 log10 colony-forming units [CFU]/ml) and infant formula (1.5-1.7 and 3.2-3.4 log10 CFU/ml) and incubated at 4 degrees C or 30 degrees C for up to 24 hours. Vibrio cholerae O1 was the most sensitive of the three pathogens when inoculated into water, with no viable cells detected within 2 hours at 4 degrees C or 30 degrees C. The rate of inactivation in water was greater at 30 degrees C than at 4 degrees C. Vibrio cholerae O1, Shigella flexneri, and Salmonella enterica serovar Enteritidis grew rapidly in infant formula at 30 degrees C, reaching populations of 9.2, 8.7, and 9.2 log10 CFU/ml, respectively, at 24 hours. Populations of all three pathogens did not change significantly after incubating infant formula for 24 hours at 4 degrees C, but continuously decreased in water throughout incubation for 24 hours, regardless of temperature. Results suggest that unless refrigerated, reconstituted infant formula should be consumed soon after preparation to avoid increased risk of illness associated with increases in populations of pathogenic bacteria that may be introduced by contaminated water.