Know where those hands have been?
August 1st 2006

SCA Tissue Europe's Kelvin Hefford looks at the types of germs that can be passed on via the hands in the food industry and shows how to minimise the risk of spreading infections this way

Everyone knows the importance of washing one's hands after using the washroom and before preparing food. Or do they? Studies show that handwashing is still not a widespread practice even in hygienecritical industries such as food processing. In fact, one in four foodborne illnesses are thought to result from unwashed or poorly washed hands.

Everyone's hands are regularly contaminated through everyday practices such as rubbing the eyes, shaking hands, opening a door and using a telephone. If food workers fail to wash their hands after actions such as these, there is a strong risk that bacteria will be transferred on to the food.

It is also important that food workers wash their hands regularly between food-handling tasks. While we are all wary of certain animal products such as undercooked meat, raw chicken and unpasteurised milk, many of us tend to regard foods such as salads and bread as "safe".

But if a food worker who has just been touching contaminated raw meat goes on to handle lettuce or sandwiches with unwashed hands, pathogens will spread to the "safe" foodstuffs.

Many foodborne illnesses can be life-threatening. Listeria causes symptoms such as nausea, vomiting, diarrhoea, headache, chills and fever but in babies it can also cause meningitis, retardation and even death. Foods contaminated by Listeria may include coleslaw, milk, and cheese and the bacteria can be passed on via the hands, knives, cutting boards and counters.

Another deadly strain of bacteria is E. coli 0157:H7 which can cause abdominal cramps, diarrhoea, nausea and vomiting and in severe cases death, especially in young children. E. coli can be transmitted to meat by poor hand hygiene during food preparation.

Careless food handling practices can also give the Salmonella bacteria a chance to multiply. Salmonella infections can cause diarrhoea, upset stomach, chills, fever and headache. They can be life-threatening for the very old or very young, or for anyone already weakened by disease.

Another leading cause of foodborne illness is Hepatitis A. This virus is excreted by infected people which means it can be transferred to food via the faecal-oral route if scrupulous hand hygiene is not employed. Symptoms of Hepatitis A include fever, nausea, poor appetite, abdominal pain and jaundice. The disease is most likely to spread before symptoms appear, which is why thorough handwashing is so important.

Hand hygiene should therefore be actively promoted in food preparation areas to reduce the number of foodborne illnesses that occur. To help achieve this, food manufacturers should ensure that all washrooms and handwashing stations are hygienic, sanitary places equipped with high quality facilities.

Mild, non-perfumed soaps and soft hand towels encourage hand hygiene practices since these will clean and dry the hands gently without causing chapping. Disposable towels are the most hygienic hand drying option: recent research carried out in Germany revealed that paper towels reduced the levels of bacteria left on the hands after washing by around 24 per cent. Textile towels reduced the bacteria count by a mere four per cent, while warm air dryers actually increased bacteria on the hands by a massive 117 per cent, according to the study.

Hands can be lethal weapons unless they are properly cleaned at frequent intervals when handling food. Only by alerting food manufacturers to the dangers of poor hand hygiene and urging them to provide clean washrooms, effective soaps and hygienic hand towels can we hope to reduce the number of foodborne illnesses.

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