9 replies to this topic

[althene]

Hello everyone!

This is yet another question regarding validation, how do you test for percent kill for hand soaps and sanitizers, including cleaning chemicals?

We are currently in the process of checking if it is effective for staph, e.coli, and salmonella.

Your methods would be greatly appreciated.

cheers!

[Charles.C]

Dear althene,

I think you probably need an official test procedure, and maybe an outside lab. AOAC procedures are commonly used but there are many. Survey is below plus a detailed typical example.

 sanitiser_testing.doc   782.5KB   185 downloads

 evaluation_sanitisers_2791.pdf   316.77KB   183 downloads

Maybe somebody knows a shortcut procedure ?

Rgds / Charles.C

[cazyncymru]

why not do an extensive programme of hand plates, doing before and after plates?

just a thought.

c x

[Charles.C]

Dear althene,

Another (obvious?) thought is that IMEX, many well-known products hv already done this work and proudly put it in their advertising brochure somewhere.
I usually routinely put this question to visiting marketing people as a test even though I hv some reservations as to the real practical meaning when you have a different (manufacturing) matrix. Mostly the data is available. it's value depends how rigorous you need the validation.
Direct water washing is often stated to achieve very substantial bacterial reductions on its own depending on the actual situation. I guess this may limit an accurate / detailed sanitiser evaluation to static measurements unless you hv some correction factor for a dynamic scenario. However as Caz suggests, direct comparison plates are certainly widely used as visual demonstrations.

Rgds / Charles.C

[Jean]

Dear Althene,



As you have identified the pathogens related to your work environment, the validation can be done using challenge tests which are usually carried out by in an external lab as Charles mentioned. We verify the effectiveness of the hand sanitizer / soaps by a very simple process i.e. a food handler is asked to contaminate his hand by handling raw poultry and the hand swabs are taken before washing and after washing the hands as per hand wash procedure. Then compare the results and find the log reductions.



Just to add a point, the normal resident flora of the hands may add to the counts.

[AS NUR]

for your info.. althene..

the handsanitizer is effective if that can reduce min 90% of micro....

[althene]

thanks to everyone for again offering advice.

we are currently using the soil inoculum method, however, as per the stated microbiological hazards a friend of mine suggested we require our suppliers to have their chemicals tested for external laboratories using AOAC Ch6 Method for percent kill against salmonella and staph.

the only problem with soil inoculum as a source of bacterial culture for percent kill is that the microbiological flora is so varied that the presence of our identified pathogens is not that accurate.

i will be trying the method suggested by jean, as raw meat is a good source of the three pathogens we have identified...however, i would like to ask though, is there a reference for this method somewhere?

cheers!

[Jean]

Dear Althene,



You can refer to the paper on “A Safe hand wash program for retail food operations” by Dr. Peter Snyder (Hospitality Institute of Technology & Management)



The web site is: - http://www.hi-tm.com/html/pubs_reports.html

[Simon]

Dear Althene,



You can refer to the paper on “A Safe hand wash program for retail food operations” by Dr. Peter Snyder (Hospitality Institute of Technology & Management)



The web site is: - <a href="http://www.hi-tm.com/html/pubs_reports.html" target="_blank">http://www.hi-tm.com/html/pubs_reports.html</a>

Hi Jean, thanks for leading us to such a great resource. I certainly learned something: WHICH HAMBURGER IS SAFE?

Guess what - I got it wrong. :

Regards,
Simon

[Jean]

I certainly learned something: WHICH HAMBURGER IS SAFE?

Guess what - I got it wrong. :

What was wrong?