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Transfer and Decontamination of S. aureus in Transmission Routes Regarding Hands and Contact Surfaces
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Bygg och Mekanik.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
2016 (English)In: PLoS ONE, ISSN 1932-6203, E-ISSN 1932-6203, Vol. 11, no 6, article id e0156390Article in journal (Refereed) Published
Abstract [en]

Hand hygiene, cleaning and disinfection are pre-requirements for hygiene management in hospital settings and the food industry. In order to facilitate risk management, different contamination scenarios and interventions need to be evaluated. In the present study data on transfer rates and reductions of Staphylococcus aureus were provided in an experimental set-up using artificial skin. Using this methodology, test persons were not exposed with pathogenic bacteria. An exposure assessment model was developed and applied to evaluate different contamination routes and hygiene interventions. The transfer rates of Saureus from inoculated VITRO-SKIN® to fomites were calculated from blotting series. The VITRO-SKIN® was more prone to spread bacteria than fomites. When different surfaces were cleaned, the reduction of Saureus varied between <1 and 7 log CFU. It could not be concluded that a certain coupon material, cleaning agent, cleaning wipe, soiling or humidity consistently resulted in a high or low reduction of Saureus. The reduction of Saureus and Ecoli during hand washing was evaluated on artificial skin, VITRO-SKIN®. The reduction of Ecoli on VITRO-SKIN® was similar to the log reduction obtained when washing human hands. The Saureus count on a human hand was both calculated in different scenarios describing different contamination routes starting from a contaminated hand using the exposure assessment model, and measured on an experimental setup using VITRO-SKIN® for validation. A linear relationship was obtained between the analysed level of Saureus and the calculated level. However, the calculated levels of Saureus on the VITRO-SKIN® in the scenarios were 1–1.5 log lower than the analysed level. One of the scenarios was used to study the effect of interventions like hand washing and cleaning of surfaces.

Place, publisher, year, edition, pages
2016. Vol. 11, no 6, article id e0156390
National Category
Food Science
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URN: urn:nbn:se:ri:diva-679DOI: 10.1371/journal.pone.0156390OAI: oai:DiVA.org:ri-679DiVA, id: diva2:945268
Available from: 2016-07-01 Created: 2016-07-01 Last updated: 2019-06-19Bibliographically approved

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