WSU Thurston County

720 Sleater Kinney Rd

Lacey WA  98503

360-786-5445

360-455-1575 (fax)

Thurston County Extension

Food Safety:  Kitchen Clean Up

The Olympian, April 29, 1998

In a study conducted by Audits International of Highland Park, IL, 57 percent of the consumers neglected hand washing as a part of their food preparation practices. Numerous studies conducted in public places such as baseball parks, airports, and train stations consistently indicate that adults fail to wash their hands much of the time. Many of us may be careful about watching to see if our health care providers and restaurant employees are consistently following good personal hygiene practices. But, how conscientious are you about your own hand washing behaviors?

Question: Often, my hands get red and irritated when I wash them many times during the day. I want clean hands when I prepare food for the family. Is there a solution to this problem?

Answer: Some antibacterial soaps may irritate the skin leading to dry, rough, and red hands. The hands naturally have a thin film of water repellent substance that is secreted by special cells on the surface of skin. Antibacterial soaps can sometimes remove this protective layer. You might choose bar soap, instead.

Question: Is it better to use liquid soap or bar soap for hand washing?

Answer: Bar soap is perfectly acceptable for home use and in fact is preferred by many because it is less likely to remove the protective barrier found on the surface of the skin. Research studies have shown that even if there is bacteria on the surface of the soap, it is not transferred from person to person during regular use. The Association for Professionals in Infection Control and Epidemiology recommends that you use small bars soap that can be changed frequently with soap racks that allow for water drainage. Both liquid and bar soap are effective for hand washing.

Question: How do bacteria and disease-causing viruses get on our hands in the first place?

Answer: It’s easy to get disease causing microorganisms (bacteria and virus) on your hands.

The microorganisms that cause illness are commonly found coming from your mouth and from your gastrointestinal tract. If you touch your fingers or hands anywhere on the head including the ears, nose, eyes, mouth, or pimples and you’re preparing food, it’s best to wash you hands. Staphlococcus aureus is an example of disease-causing bacteria that is present in the nose of many healthy Americans. You may also pick up bacteria on your hands when you’re working with raw, uncooked foods like meat and poultry. Likewise, it’s always necessary to wash your hands with soap after using the rest room.

Question: I’ve heard that Hepatitis A virus is connected to inadequate hand washing. Could you explain this to me?

Answer: Hepatitis A is transmitted from one person to another when fecal material from the contaminated person is passed on to you via your food or equipment that is used that has contact with the food worker.. It may be an offensive thing to think about, but this virus enters the body via a fecal-oral route. In addition to Hepatitis A, there are several other bacteria that can enter our bodies via this route. They include Clostridium perfringens, shigellae, and salmonella.

B. Susie Craig

Area Faculty

WSU Cooperative Extension Thurston County

WSU Extension programs and employment are available to all without discrimination.  Evidence of noncompliance may be reported through your local Extension Office.   Cooperating agencies: Washington State University, U.S. Department of Agriculture, and the county of Thurston.

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