Browse > Article
http://dx.doi.org/10.13103/JFHS.2012.27.1.030

Prevalence of Microbiological Hazard on Nursery School Children's Hands and Effect of Hand Washing Education  

Kim, Jung-Beom (Health Research Department, Gyeonggi-do Institute of Health & Environment)
Hur, Eun-Seon (Health Research Department, Gyeonggi-do Institute of Health & Environment)
Kang, Suk-Ho (Health Research Department, Gyeonggi-do Institute of Health & Environment)
Kim, Dae-Hwan (Health Research Department, Gyeonggi-do Institute of Health & Environment)
Do, Young-Sook (Health Research Department, Gyeonggi-do Institute of Health & Environment)
Park, Po-Hyun (Health Research Department, Gyeonggi-do Institute of Health & Environment)
Park, Yong-Bae (Health Research Department, Gyeonggi-do Institute of Health & Environment)
Yoon, Mi-Hye (Health Research Department, Gyeonggi-do Institute of Health & Environment)
Lee, Jong-Bok (Health Research Department, Gyeonggi-do Institute of Health & Environment)
Publication Information
Journal of Food Hygiene and Safety / v.27, no.1, 2012 , pp. 30-36 More about this Journal
Abstract
This study was conducted to evaluate the microbiological hazard on nursery school children's hands and to investigate the reduction effect of hand washing education. A total of 59 nursery school children's hands were tested. The average number of total aerobic bacteria was $3.72{\pm}0.38log\;CFU/hand$. Five children's hands(2 male and 3 female) were positive(14.3%) for the coliform bacteria. These results showed that hand washing education are required repetitively. Among the pathogenic bacteria tested in this study, $Staphylococcus$ aureus and $Bacillus$ $cereus$ were detected in 9(25.7%) and 16(45.7%) out of 35 their hands, respectively. Twelve out of sixteen $B.$ $cereus$ isolates(70.0%) produced enterotoxin. The results indicate that the hand hygiene of nursery school children needs to be improved. Comparing before and after hand washing in educated and non-educated group, the reduction effect of total aerobic bacteria on their hands was 0.42 and 0.60 log CFU/hand, respectively. The educated group showed 0.18 log CFU/hand higher reduction effect than non-educated group but microorganism did not eliminate perfectly. From the results, using a hand sanitizer after washing with soap and the continuous hand washing education are required to control the contaminated bacteria on nursery school children's hands.
Keywords
Nursery school children's hands; Microbiological hazard; Hand washing education;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Korea Food and Drug Administration: Information of Food Poison. Available at: http://e-stat.kfda.go.kr. (2011).
2 Kim, J.H., Kim, Y.S. and Han, J.S.: Disinfection state and effective factors of facilities and utilities of elementary school in Busan-based in the characteristics of dietitian, employee and foodservice. J. Korean Diet. Assoc., 10(1), 34-46 (2004).
3 Zhao, P., Zhao, T., Dolyle, M.P., Rubino, J.R. and Meng, J.: Development of a model for evaluation of microbial cross-contamination in the kitchen. J. Food Prot., 61(8) 960-963 (1998).   DOI
4 Kang, Y.J.: Handwashing, essential for safe food preparation, a technical review. J. Korean Public Health Assoc., 27(4), 269-276 (2001).
5 Jeong, J.S., Choi, J.K., Jeong, I.S., Paek, K.R., In, H.K. and Park, K.D.: A nationalwide survey on the hand washing behavior and awareness. J. Prev. Med. Public Health, 40(3), 197-204 (2007).   DOI
6 Central Childcare Information Center: Statistics on Child Care Service. Available at: http://central.childcare.go.kr. (2011).
7 Jang, ML. and Kim, Y.B.: A study of the actual conditions of kindergarten meals program. J. Korean Soc. Early Childhood Education, 23(3), 261-284 (2003).
8 Min, J.H. and Lee, Y.K.: Microbiological quality evaluation for implementation of HACCP system in day-care center foodservice operation. I. Focus on heating process and afterheating process. Korean J. Nutr., 37(8), 712-721 (2004).
9 Min, J.H. and Lee, Y.K.: Microbiological quality evaluation for implementation of HACCP system in day-care center foodservice operation. II. Focus on non-heating process. Korean J. Nutr., 37(8), 722-731 (2004).
10 Restaine, L. and Charles, E.W.: Antimicrobial effectiveness of hand washing for food establishments. Dairy Food Environ. Sanit., 10(3), 136-141 (1990)
11 Lee, H. and Choi, S.M.: Hand washing awareness among students in Seoul and antibiotic resistance of Staphylococcus aureus isolated on their hands. J. Env. Hlth. Sci., 35(4), 278- 286 (2009).
12 Kim, J.G. and Kim, J.S.: A study hand-washing awareness and practices of female university students. J. Fd. Hyg. Safety, 24(2), 128-135 (2009).
13 Park, J.Y., Kim, J.S. and Kim, J.G.: A study on the hand washing awareness and practice of food-service employees and the load of index microorganisms on the hands. J. Env. Hlth. Sci., 36(2), 95-107 (2010).
14 Chung, J.K., Kim, M.J., Kee, Y.H., Choi, M.H., Seo, J.J., Kim, S.H., Park, J.T., Kim, M.G. and Kim, E.S.: Prevalence of food poisoning bacteria on hands in various age groups. J. Fd. Hyg. safety, 23(1), 40-50 (2008).
15 Korea Food and Drug Administration: Food Code of Korea, Seoul, Korea. pp. 97-117 (2005).
16 Clinical and Laboratory Standards Institute: Performance standards for antimicrobial susceptibility testing. 15th informational supplement, M100-S15. (2005).
17 Doyle, M.P., Ruoff, K.L., Pierson, M., Weinberg, W., Soule, B. and Michaels B.S.: Reducing transmission of infectious agents at home. Dairy Food Environ. Sanit., 20(5), 330-337 (2000).
18 Kim, J.G., Park, J.Y. and Kim, J.S.: A study on the hand hygiene of food handlers of food court and cafeteria in university campus. J. Fd. Hyg. safety, 25(2), 133-142 (2010).
19 Paulson, D.E.: Evaluation of three microorganism recovery procedures used to determine hand wash efficacy. Dairy Food Environ. Sanit., 13(9), 520-523 (1993).
20 Park, H.J. and Bae, H.J.: Evaluation of microbiological hazards of hygiene by the customers' hands in university foodservice operation. J. Korean Soc. Food Sci. Nutr., 35(7), 940-944 (2006).   DOI
21 Jo, S.H., Kim, C.I. and Ha, S.D.: Outbreak pattern forecasting of food-borne disease in group food services in Korea. J. Fd. Hyg. Safety, 24(1), 19-26 (2009).
22 Lee, K.H., Lyu, E.S. and Lee, K.Y.: A study on the sanitary status at various types of restaurants in Changwon city. J. Korean Soc. Food Sci. Nutr., 30(4), 747-759 (2001).
23 Dinges, M.M., Orwin, P.M. and Schli, evert. P.M.: Exotoxins of Staphylococcus aureus. Clin Microbiol rev., 13(1), 16-34 (2000).   DOI
24 Kim, J.B., Kim, J.M., Kim, S.Y., Kim, J.H., Park, Y.B., Choi, N.J. and Oh, D.H.: Comparison of enterotoxin production and phenotypic characteristics between emetic and enterotoxic Bacillus cereus. J. Food Prot., 73(7), 1219-1224 (2010).   DOI
25 Kim, J.B., Kim, J.M., Cho, S.H., Oh, H.S., Choi, N.J. and Oh, D.H.: Toxin genes profiles and toxin production ability of Bacillus cereus isolated from clinical and food samples. J. Food Sci., 76(1), T25-29 (2011).   DOI
26 Kim, J.B., Park, Y.B., Kim, K.C., Kim, D.H., Kang, S.H., Lim, Y.S., Park, P.H., Yoon, M.H. and Lee, J.B.: Evaluation and reduction of microbiological hazards of spoon and spoon case carried by nursery school children. J. Korean Soc. Food Sci. Nutr., 40(1), 116-122 (2011).   DOI
27 Kim, J.B., Park, J.S., Kim, M.S., Hong, S.C., Park, J.H. and Oh, D.H.: Genetic diversity of emetic toxin producing Bacillus cereus Korean strains. Int. J. Food Microbiol., 150(1), 66-72 (2011).   DOI
28 Kwon. Y.L., Kim, T.W., Kim, H.Y., Chang, Y.H., Kwak, H.S., Woo, G.J. and Chung, Y.H.: Monitoring of methicillin resistant Staphylococcus aureus from medical environment in Korea. Kor. J. Microbiol. Biotechnol., 35(2), 158-162 (2007).
29 Nishi, H., Komatsuzawa, H., Yamada, S., Fujiwara, T., Ohara, M., Ohta, K., Sugiyama, M., Ishikawa, T. and Sugai, M.: Moenomycin-resistance is associated with vancomycinintermediate susceptibility in Staphylococcus aureus. Microbiol Immunol., 47(12), 927-935 (2003)   DOI
30 Kim, J.B., Jeong, H.R., Park, Y.B., Kim, J.M. and Oh, D.H.: Food poisoning associated with emetic-type of Bacillus cereus in Korea. Foodborne Pathog Dis., 7(5), 555-563 (2010).   DOI
31 Park, J.N. and Lee, M.A.: Effects of disinfection according to durations of surgical hand scrub and type of disinfectant. J. Korean Acad. Funda. Nurs., 13(2), 208-216 (2006).
32 Kjolen, H. and Andersen B.M.: Hand washing and disinfection of heavily contaminated hands-effective or ineffective? J. Hospital infection, 21(1), 61-71 (1992).   DOI