Impact of soap type-foaming vs. gel-based-on handwashing time

摘要

Handwashing (HW) is used daily in the food service industries to prevent disease transmission. Limited published research into the efficacy of foaming handsoap exists when compared to gel-based handsoap. Understanding how foaming soap may affect HW behavior as represented by time is critical to maximize HW effectiveness and minimize transmission of foodborne pathogens. Here, 12 participants completed a baseline HW, and then applied a known amount of Glo Germ (GG) fluorescent lotion and washed their hands with the assigned handsoap. Hands were then swabbed to quantify the amount of GG remaining on hands. Hand wash and hand rinse times were also recorded. No significant difference in efficacy between soap types was observed 1) in terms of GG remaining (p = 0.35) nor 2) in hand wash and rinse times (p = 0.77 and p = 0.48, respectively). However, consistently longer time (4.5 s on average) in both wash time and rinse time for gel-based handsoap did occur when compared to foaming handsoap. This may indicate a possible benefit to using gel-based handsoap as opposed to foaming types for better protection of public health; however, more research is needed to elucidate these differences. (C) 2016 Elsevier Ltd. All rights reserved.