Removal, Kill, and Transfer of Bacteria from Hands by Antibacterial or Non-Antibacterial Soaps After Handling Raw Poultry.

Hand hygiene is broadly recognized as a critical intervention in reducing the spread of disease-causing pathogens in both professional and personal uses. In this study, the impact of antibacterial (AB) or non-antibacterial soaps on removal and post-wash transfer of E. coli following the handling of raw poultry was assessed. Baseline bacterial contamination ranged between 107 and 109 CFU per hand. Hands were washed for 30 seconds in 40°C +/- 2°C tap water using 2 mL of AB soap (0.5% and 1.0% Chloroxylenol, 0.5% Benzalkonium Chloride or 4.0% Chlorhexidine Gluconate), non-AB soap (cosmetic/plain soap), or water. Post-wash, water and non-AB soap) had a mean 3.63 and 3.65 Log10 reduction of E. coli on hands. AB treatments had a mean 4.19 - 4.35 Log10 reduction. Rinse water had mean bacterial counts of 8.62 and 8.88 Log10 CFU/mL for non-AB soap and water and 5.37 - 6.90 Log10 CFU/mL for AB treatments. Bacterial transfer was assessed by following test subject's handling of a sterile polymer knife handle for 30 seconds post-wash. E. coli transfer ranged from 263-903 CFU/handle for AB soaps and 1572 or 1709 CFU/handle for water and non-AB soap. Differences between AB and non-AB treatments were statistically significant (p < 0.0001) for hands and rinse water. Differences in transfer from hands to knife handle were not statistically significant (p = 0.139). Combined, these data highlight significant differences in the performance of AB soaps relative to non-AB soaps in a food handling environment-specific usage example and provide an unexplored assessment of the bactericidal vs. removal effects of AB vs. non-AB soaps on bacteria removed from the hands. This data reinforces the importance of hand hygiene, provides new details on the differences between AB vs. non-AB soaps, and highlights potential differences to inform food handling environment operators and public health personnel on how these products may impact food safety.