Evaluation of Bacterial Contamination of Hand Washing Tools in Restaurants in Lebanon

Abstract

Aims: This study aims to determine the extent of bacterial contamination of various hand hygiene tools as well as to isolate and identify the diversity of bacteria, mold and yeast present in these commercial products. The possible contamination of these utensils due to the environment encountering them is also being investigated. Study Design:  First a literature search was conducted with the aim of finding the hand hygiene tools that are frequently contaminated and the most frequent bacteria that contaminate it. Then restaurants were visited for an observational study and for the collection of samples for microbiological testing. Place and Duration of Study: Study enrollment was voluntary and limited to the restaurants located in the Maten region-Lebanon, between September 2012 and January 2013. Methodology: Seven different restaurants participated in this study, from which we collected the following samples if they were found: Water samples (from the kitchen and the toilet), soap samples (from bulk and dispenser), paper towel samples (from the kitchen and the toilet) and hand disinfectant samples. Collected samples were tested for total coliforms, total bacterial count, fecal coliforms, yeast, and mold. Results: None of the restaurants were able to meet all hygiene requirements and 7 over 7 restaurants were not able to meet more than 45% of the Food Code requirements for hand washing station. Almost all the restaurants had at least 2 contaminated samples and no restaurants had hand disinfectant. This study found that even if hand washing is carried out properly, hands could become contaminated at first by the pre-contaminated hand hygiene tools. Conclusion: The assessment of the hand hygiene tools’ safety may be considered as complementary to the Food Code’s recommendations given that the safety of these products is as important as the hand hygiene itself. A scheduled microbiological test for all hand hygiene tools should also be planned at least once a year.