A comparison of bacterial adherence to bare hands and gloves following simulated contamination from a beef carcass

One of the risks for contamination of edible product in the pre-inspection area of processing lines in meat plants is cross contamination. This can oc cur directly as a result of carcass-to-carcass contact or indirectly via kn ives or the hands of butchers, Standard procedures require that operators r inse their hands and knives to remove any visible contamination. In New Zea land, protective gloves are not allowed in the pre-inspection area because they are considered a potential risk for cross contamination until the carc asses have passed the final meat inspection. However, the risk of injury to the bare hands is as high in this area as in other parts of the plant, whe re such gloves are permitted. There is therefore a need to evaluate the ris k of bacterial cross contamination via bare hands and via protective gloves . The present study compared bacterial adherence to bare hands and to glove s after rinsing for 5 s in a shower of water at -40 degrees C and after rin sing gloves in hotter water (60 degrees C) following simulated contact with the hide of a recently slaughtered animal. Under laboratory conditions the re were no statistically significant differences between bacterial adherenc e to bare hands or to gloves rinsed in water at 40 degrees C or 60 degrees C. (C) 1999 Elsevier Science B.V. All rights reserved.