Contamination of foods by food handlers: experiments on hepatitis A virus transfer to food and its interruption.

摘要: Hepatitis A virus (HAV) is an important pathogen which has been responsible for many food-borne outbreaks. HAV-excreting food handlers, especially those with poor hygienic practices, can contaminate the foods they handle. Consumption of such without further processing known to result in cases infectious hepatitis. Since quantitative data on transfer during contact hands not available, we investigated HAV from artificially contaminated fingerpads adult volunteers pieces fresh lettuce. Touching lettuce 10 s at a pressure 0.2 0.4 kg/cm(2) resulted 9.2% +/- 0.9% virus. The pretreatments tested interrupt included (i) hard-water rinsing and towel drying, (ii) application domestic or commercial topical agent followed by water (iii) exposure hand gel containing 62% ethanol 75% liquid drying. When were treated agents alcohol before was touched, amount transferred reduced between 0.3 0.6% (depending used), reduction up 30-fold. Surprisingly, no detected when rinsed alone touched. However, additional experiments smaller volumes used (1 ml instead 15 ml) showed that rate 0.3% 0.1%. variability rates following may indicate volume least part influences removal differently, possibility should be further. This study provided novel information concerning model investigating viral other pathogens foods, as well techniques interrupting improve safety.