Obsession with hand-washing could kill the good bacteria along with the bad, says expert

A6

BY ALAN COCHRANE
TIMES & TRANSCRIPT STAFF

Stumble Upon

del.icio.us

Digg

Facebook

Print

Email

Speak Up

Washing your hands and using sanitizers is a good way to prevent infection by the H1N1 virus, but using chemicals is a double-edged sword because we are killing both the bad bacteria and the good bacteria, says a Fredericton microbiologist.

"Our hands and skin are covered with beneficial bacteria. It's good to kill off the intruders but we are so concentrated on killing the bad bacteria that we forget that we are killing the good bacterias as well," says Elena Connors, principal of Impact Microbiology Services of Fredericton, a privately owned company that specializes in offering workshops on bacterial contamination for employees of food preparation plants.

Connors said about 97 per cent of the bacteria on our bodies is considered "good" because it aids in bodily functions and helps ward off infections. But bacteria that cause Listeria can actually survive after the good guys are gone and the only real way to tell what's left is through chemical testing.

Without the good bacteria, the bad bacteria sometimes have an easier time of infecting us.

Since the H1N1 and other flu viruses are spread mainly through hand contact or germs that get propelled through the air by sneezing and coughing, Connors said the best way to avoid bacterial infection is to wash your hands with hot water and a lot of soap, then dry your hands well with paper towel. Her other helpful hint is to wrap a piece of paper towel around your hand when touching door handles on public washrooms. She encourages property and business owners to use disinfectant on things like doorknobs, light switches, handrails and anything else that is touched by different people in the run of a day.

Connors was in Moncton to talk to food and beverage processors about new federal regulations and processes for sanitation in processing and packing facilities to prevent Listeria. She said the new regulations apply to all plants that prepare ready-to-eat food and beverage products that don't need to be cooked before consumption. That includes prepared meats, sandwiches, seafood and baked goods.

Last year, an outbreak of Listeria at a Maple Leaf meat plant in Toronto resulted in 22 deaths, national concern and the recall of products from the plant. An investigation revealed that the Listeria bacteria was found hiding in a tiny corner of a meat slicer.

Connors said the training seminars deal with cross contamination and being aware of how Listeria can spread. She said cleaning and disinfecting is a big part of the job, but testing all surface areas is the only "final answer."

She says people can practice safe cooking in their own kitchens by separating raw meats from other foods, mainly because raw meats like beef and chicken are loaded with pathogens that could cause food poisoning. Raw meats should always be kept away from other foods in a separate sealed container. She advises amateur chefs to prepare meat separately, then clean and disinfect the counter, cutting boards, knives and anything else before starting in on a salad or food that is not going to be cooked.