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Study Demonstrates that Antibacterial Soaps Can Reduce Risk of Foodborne Illness-- Research in Journal of Food Protection Finds Antibacterial Soap Significantly Reduces Risk of Illness Compared to Non-antibacterial Soap
Submitted by 32652.49986 on April 16, 2014
For Immediate Release:
April 15, 2014
WASHINGTON, D.C. – Newly published research shows that the use of antibacterial soaps can reduce the spread of harmful bacteria – that often leads to foodborne illness – more effectively than using non-antibacterial soaps.
The research, published in the peer-reviewed Journal of Food Protection (Vol. 77, No. 4, 2014, pp. 574-582), used new laboratory data, together with simulation techniques, to compare the ability of non-antibacterial and antibacterial products to reduce the risk of the infectious disease shigellosis, which is often spread during food preparation.
Lead researcher Donald Schaffner of Rutgers University’s Department of Food Science says the data show that the use of three antibacterial wash products result in a statistically significant reduction in the presence of Shigella (the bacterium that causes shigellosis) compared to the use of the non-antibacterial soaps.
“This exciting research blends quantitative microbial risk assessments with an impressive set of laboratory data to show that antibacterial treatments are more effective than non-antibacterial treatments in reducing disease,” said Dr. Schaffner.
In the study,163 subjects were used to compare two non-antibacterial products and three antibacterial products, with a study design intended to simulate food handling. The participants’ hands were exposed to Shigella and then treated with one of the five products before handling food melon balls. The resulting levels of Shigella on the food were then measured.
The levels of Shigella were then used to predict the outcome from an event in which 100 people would be exposed to Shigella from melon balls that had been handled by food workers with Shigella on their hands.
The data show all three antibacterial treatments significantly lowered the concentration of Shigella compared to the non-antibacterial treatments. Based on this model, the paper predicted that by washing with the antibacterial treatments, the number of illnesses could be reduced tenfold.
“This research provides strong evidence that antibacterial soaps are significantly more effective than non-antibacterial soaps in reducing Shigella on the hands and its subsequent transfer to ready-to-eat foods,” the authors write.
The American Cleaning Institute and the Personal Care Products Council provided funding for the research as part of the groups’ ongoing commitment to product and scientific stewardship to affirm the safety and benefits of these products.
An abstract summarizing the paper, “Quantitative Microbial Risk Assessment of Antibacterial Hand Hygiene Products on Risk of Shigellosis,” can be found online.
The American Cleaning Institute® (ACI) is the Home of the U.S. Cleaning Products Industry® and represents the $30 billion U.S. cleaning products market. ACI members include the formulators of soaps, detergents, and general cleaning products used in household, commercial, industrial and institutional settings; companies that supply ingredients and finished packaging for these products; and chemical producers. ACI (www.cleaninginstitute.org) and its members are dedicated to improving health and the quality of life through sustainable cleaning products and practices.
Based in Washington, D.C., the Personal Care Products Council is the leading national trade association representing the global cosmetic and personal care products industry. Founded in 1894, the Council's more than 600 member companies manufacture, distribute, and supply the vast majority of finished personal care products marketed in the U.S. As the makers of a diverse range of products millions of consumers rely on every day, from sunscreens, toothpaste and shampoo to moisturizer, lipstick and fragrance, personal care products companies are global leaders committed to product safety, quality and innovation.