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You asked for it.

Publication: Consumers' Research Magazine
Publication Date: 01-JAN-04 		Format: Online
Delivery: Immediate Online Access
Full Article Title: You asked for it.(Food for Thought)

Article Excerpt
Q. Hospital health-care workers use alcohol-based hand gels before touching patients. Do food preparers in restaurant also use these products ?

A. The Food and Drug Administration's Center for Food Safety and Nutrition issued guidelines warning against the use of hand gels in food service areas, even though the Centers for Disease Control and Prevention accepts their use for health-care workers in hospitals. The differing policies of these two agencies is reasonable. Pathogens associated with foodborne illnesses differ from those in health-care settings. Hand gels may not work well against common foodborne pathogens. Generally, food preparers' hands are apt to have fatty or protein-based residues from foods, which could interfere with the alcohol's effectiveness in hand gels.

Alcohol-based hand gels are classified as drugs. The FDA would have to approve them as an indirect food additive before they could be used by food preparers. In addition to the problem of their ineffectiveness against foodborne pathogens, residues of the gels might contaminate the foods being prepared. Thorough washing with hot soapy water remains the best method for food preparers to keep their hands clean and the foods safe.

Q. What is "blade-tenderized" steak ?

A. Blade-tenderized steak is passed through a tenderizing machine where blades cut into the surface of the meat. The...

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