Tanis mentioning about us washing our hands reminded me that as a one-time
health inspector, I collected under-finger-nail scrapings as an experiment
conducted on individuals who prepared fast foods and who ostensibly observed
the required hand washing/toilet use requirements. The scrapings were
cultured, my report was forwarded along with a recommendation to require
fingernails be trimmed to less than a certain length. To sum up the
findings, I reached the conclusion that cursorily washing hands is so
ineffective as sanitary prophylaxis that unless the nails are trimmed,
scrubbed and washed with un-contaminated soap, it is an exercise in
futility. Any hand washing is better among food handlers than not washing
them but a more satisfactory choice would be that they be required to wear
clean gloves of an impermeable material. I'd suggest if you are going to
wash your hands as a ritual, that you also keep your fingernails trimmed to
less than about 1/16th of an inch and use a surgeon's brush at each washing.
A periodic dip of the nails in a mild bleach solution should enhance the
cleansing regimen efficacy.
Doc Lisenby
Re: [NAFEX] Not for the faint of heart,
Doc Lisenby, 10/29/2006