Observation of everyday hand-washing behavior of Japanese, and effects of antibacterial soap

People wash their hands only for a short time outside the home and when preparing meals at home. This may not be sufficient for those who prepare meals because of possible secondary contamination from food. Although washing with a placebo soap for a short period (lathering 3 s and rinsing 8 s) cleansed from hands about 95% of the total coliforms transferred from ground meat, an antibacterial soap further reduced the coliform count significantly (p < 0.01). To effectively avoid secondary contamination, it is recommended that people should more frequently wash their hands, using an antibacterial soap on the areas that have been in contact with raw meat, poultry, seafood, eggs, vegetables and other foods. Int J Food Microbiol. 2001;68(1-2):83-91.