Comparison of Bacterial Flora on Hands of Personnel Engaged in Non-Food and in Food Industries: A Study of Transient and Resident Bacteria

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Prevalence and level of coagulase negative and coagulase positive staphylococci, fecal coliforms and enterococci on hands of employees in non-food industries were compared with findings from five occupational groups, varying in their degree of food contact. Positive results increased significantly, parallel to the extent of food contact. A correlation was noted between the flora on the hands and that of the food contacted. Further evidence for transmission of bacteria from food to the hand emerged from comparison of the results before and during work in meat industries. The prevalence and level of coagulase negative staphylococci, fecal coliforms, and enterococci were significantly lower before work, although they were still higher than those in non-food employees. Coagulase positive staphylococci were present at the same rate before and during work. The conclusion was drawn that this organism and, to a limited extent, the other test bacteria had changed their status of transient bacteria and had become permanent residents on the skin. The complex etiological relationships in food production was described as a permanent interaction between three factors: food, environment, and foodhandler. Bacteria were considered ubiquitous and the foodhandler a small link in the multiphase process of food preparation. Strict implementation of hygienic measures in all stages of food preparation was urged to prevent bacteria from becoming a health hazard.