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EFFECT OF SANITIZERS ON LISTERIA MONOCYTOGENES ATTACHED TO LATEX GLOVES
Author(s) -
McCARTHY SUSAN A.
Publication year - 1996
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1996.tb00163.x
Subject(s) - hand sanitizer , listeria monocytogenes , bleach , chlorine , food science , chemistry , pulp and paper industry , biology , bacteria , organic chemistry , genetics , engineering
Contamination of ready‐to‐eat seafoods with Listeria monocytogenes is a major concern of the seafood industry. One means of control is the use of hand sanitizers. Five sanitizers (chlorine bleach, Zep‐i‐dine TM , Zepamine A TM , Zep TM Instant Hand Sanitizer, and Ultra‐Kleen TM ) were evaluated for effectiveness against L. monocytogenes attached to latex gloves in the presence of phosphate buffered saline or crab cooking water. Cooking water had been used to boil the crabs and was heavily laden with organic nutrients. Chlorine, Zepamine A TM , and Ultra‐Kleen TM reduced numbers of attached L. monocytogenes to nondetectable levels in the presence of phosphate buffered saline; Zep‐i‐dine TM and Zep TM Instant Hand Sanitizer were less effective. In the presence of crab cooking water, only Ultra‐Kleen TM reduced cell numbers to nondetectable levels; the effectiveness of the remaining sanitizers was reduced. Extreme care must be taken when choosing hand sanitizers as their efficacy may be affected by organic residues on the gloves of food handlers .