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Quantifying the Effects of Water Temperature, Soap Volume, Lather Time, and Antimicrobial Soap as Variables in the Removal of Escherichia coli ATCC 11229 from Hands

Jensen, DA; Macinga, DR; Shumaker, DJ; Bellino, R; Arbogast, JW; Schaffner, DW

Schaffner, DW (reprint author), Rutgers State Univ, Dept Food Sci, 65 Dudley Rd, New Brunswick, NJ 08901 USA.

JOURNAL OF FOOD PROTECTION, 2017; 80 (6): 1022

Abstract

The literature on hand washing, while extensive, often contains conflicting data, and key variables are only superficially studied or not studied at a......

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