• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.269-283
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• 2006

To show the recognition of hand-sanitizer, we studied the answers of research questions where we got from the northern part of Seoul and Kyunggi Province. We had categorized two groups both industry-related people who work in restaurants, hygiene service shops, whole sales, government organizations, PC shops, factory-department stores and non industry-related people who work in schools, general offices for this study. 1. Hand sanitation level: Over 60% people washed hands 6 times a day. The group using water and soap was much bigger than the group using water for washing hands. For drying, people preferred wipe tissue, towels, clothes, non drying in that order. 2. Recognition of hand sanitizer and its usage experience: Most people(66.5%) did not know what hand sanitizer is, but they have positive attitude if they use this machine. 3. Place of hand sanitizer: The proper places to install were such public places as hospitals, restrooms, and restaurants. The fifties-group was the most frequently hand washing generation with over 9 times a day. 4. Comparison of recognition for hand-sanitizer by male and female: There were different results in each evaluation item by either male or female. The frequency and method of hand washing showed high in males, while females observed hand sanitization, installation requirements, installation areas, home installation, etc more than anything else.

• Journal of Environmental Health Sciences
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• v.46 no.6
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• pp.702-709
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• 2020

Objectives: Hand sanitizer is made with ethyl alcohol as the main ingredient. Problems related to the use of hand sanitizers and cases of harm caused by the use of hand sanitizers are occurring. This study investigated the usage behavior and recognition level of people using hand sanitizer and identified the chemical components listed in the component label of hand sanitizer. In addition, the methanol and isopropanol contained in hand sanitizer were quantified using HS-GC-MSD. Methods: The investigation of the behavior and recognition of hand sanitizer usage was conducted through a survey of 143 college students and adults. The components marked on 34 types of hand sanitizers were investigated, and methanol and isopropanol concentrations were analyzed using the HS-GC-MSD method. Results: According to the survey, 57% of respondents use hand sanitizers two to three times per day, 92.3% of them do so when in public places and 41.3% of them do so at home. Ethanol, purified water, carbomer, glycerin, and triethanolamine were the ingredients listed in the hand sanitizer. Among the 34 samples, methanol and isopropyl alcohol were detected in 33 samples, the concentration range for methanol was ND-567 ppm, and the concentration range of isopropyl alcohol was ND-2121 ppm. Conclusion: The results of this study have shown that hand sanitizers are being used constantly every day, and methanol, which is not included in the marked content, was detected in a significant concentration compared to wet tissue. It has been found that maintenance of hand sanitizer manufacturing standards and training on how to use them are needed.

• International Journal of Oral Biology
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• v.40 no.3
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• pp.143-146
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• 2015

The purpose of this study was to compare the effect of different methods of hand washing by counting the number of bacteria on the hand surface. Eighteen clinicians were chosen and divided into three groups, consisting of six clinicians each. Culturing of the right raw palms of all individuals was performed. Individuals in the control group washed hands for 5 seconds with antimicrobial soap. Group 1 washed their hands for 10 seconds with antimicrobial soap. Group 2 washed with an instant alcohol-based hand sanitizer. After the respective washes, re-culturing of the right raw palm was done for each member of all groups. The colony-forming units (CFU) were calculated at each time point, and the reduction rate of CFU among the three groups were statistically evaluated using student t-test. All groups showed a significant decrease in CFU, according to the time applied (P<0.01). In addition, the reduction rate of CFU between the groups were statistically evaluated with ANOVA (P<0.01). It showed statistically difference between the control group and group 1, control group and group 2. The present study confirmed that the hand washing method with antimicrobial soap for 10 seconds and hand sanitizer, including alcohol, were excellent for decreasing the number of bacteria on the hand surface.

• Journal of Korean Society of Archives and Records Management
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• v.16 no.2
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• pp.173-183
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• 2016

Fungi are a major cause of cultural and biological degradation in museum storages and archives libraries. In addition, fungi produce toxins and can cause skin allergies. In particular, fungi coming into contact with the skin through the hands of administrators dealing with cultural properties, archives, and books can lead to secondary infections. To prevent this, applying hand sanitizer, which is readily available in the market, is recommended. However, such hand sanitizer can effectively disinfect against bacteria but not fungi. As such, researching for an alternative is required. In this study, we developed a hand sanitizer composed of active ingredients - geranial, cineol, menthol, and Chamaecyparis obtusa - and performed a disinfection test, which targets 10 kinds of species (Alternaria citrimacularis, Alternaria consortialis, Aspergillus niger, Aspergillus versicolor, Cladosporium sphaerospermum, Coniothyrium aleurites, Penicillium brevicompactum, Penicillium corylophilum, Penicillium paneum, and Penicillium polonicum), of fungi investigated in museums and libraries. It was then confirmed to exhibit excellent disinfecting effects. Thus, this hand sanitizer is expected to prevent skin diseases and secondary infections in administrators dealing with cultural properties, archives, and books.

• Journal of Digital Convergence
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• v.18 no.3
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• pp.275-285
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• 2020

The aims of this study was to examine the effect on the hand disinfection performance, the performance rate, and the satisfaction with the use of the belt-type hand sanitizers in clinical nurses. The study is a one group pre-post test quasi-experimental design. Effectiveness of using the belt-type hand sanitizers was measured with a self-reporting questionnaire. As a result, the performance of hand disinfection and the performance rate were significantly higher after using the belt-type hand sanitizers, and also, the satisfaction with the use of the belt-type hand sanitizers was significantly high. The belt-type hand sanitizer is effective method to improve both hand disinfection performance and its performance rate. Therefore, if the belt-type hand sanitizer is used in clinical practice, it may contribute to the improving the hand disinfection performance and its performance rate.

• Journal of the Korean Society of Radiology
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• v.17 no.6
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• pp.957-964
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• 2023

This study focused on hand sanitizer as a medium that can replace ultrasonic gel, which is vulnerable to contamination by bacteria that reside on the hand. Hand sanitizer produces a strong sterilization effect from germs resident on the hands through different sterilization principles depending on the ingredients. Select products of gel type, cream type, and foam type, except for liquid type with low viscosity, and ultrasonically apply one 62% ethanol gel type and one cream type, one benzalkonium chloride 0.066% cream type and one foam type, respectively. Using ATS-539 as a medium, image evaluation was performed on the axial and lateral resolution and penetration depth, and the presence or absence of an air layer between the probe and the phantom. As a result, in the evaluation of the axial and lateral resolution and the depth of penetration, all four experimental groups met the evaluation criteria. However, in the case of the foam type, although it was suitable for the evaluation criteria of resolution and penetration depth, dark shadows appeared on both sides except for the center of observation during image evaluation. Through this experiment, it was possible to confirm the possibility that the remaining three types of hand sanitizers except the foam type could replace the ultrasonic gel.

• Journal of the Korean Applied Science and Technology
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• v.25 no.3
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• pp.269-274
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• 2008

Anti-microbiological effects of xanthorrhizol, ie., extract from curcuma xanthorrhiza and extract from houttuynia cordata Thunb. against influenza virus and E. coli O157 were tested. From the influenza experiments, the effects were shown above 93 % in case of houttuynia cordata Thunb. extract, however, the effects was not shown in case of xanthorrhizol. The effects were sustained in mixtures of houttuynia cordata Thunb. and curcuma xanthorrhiza extracts. We also tested the anti-microbiological effects of hand sanitizer containing houttuynia cordata Thunb. and xanthorrhizol. The effect of hand sanitizer containing 2,000 ppm of xanthorrhizol and 500 ppm of houttuynia cordata Thunb. extract was better than that of commercialized foreign product.

• Safety and Health at Work
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• v.15 no.2
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• pp.129-138
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• 2024

The COVID-19 pandemic has led to a significant surge in glove usage, as recommended by the World Health Organization. Despite efforts to ensure the quality and safety of gloves, glove-associated skin diseases such as hand dermatitis have become ubiquitous, particularly among health care workers. This review discusses the prevalence, causes, and risk factors of hand dermatitis, as well as research efforts in medical gloves in the past decade to overcome glove-related hand dermatitis. Research papers from 2013 to 2022 were reviewed, selecting only 49 relevant papers from the Ovid, PubMed, and Scopus databases. The average prevalence of hand dermatitis among health care workers increased from 21.08% to 37.24% upon the impact of the COVID-19 pandemic. The cases are likely due to allergies to latex proteins, rubber additives, and accelerators commonly found in gloves. Using alternatives to latex gloves, such as accelerator-free and latex-free glove options, can help reduce allergy-induced hand dermatitis. Strict hand hygiene practices, such as frequent hand washing and the use of sanitizers, are also contributing factors in contracting hand dermatitis. Over the past decade, glove research advancements have focused mainly on reducing or immobilizing latex proteins. These include the use of biodegradable dialdehyde, sodium alginate, arctigenin, bromelain, papain, UV-LED, prototype photoreactors, and structure-modified nanosilica with silane A174. Two effective hand dermatitis preventive measures, i.e. an additional layer of glove liners and the use of gentle alcohol-based hand sanitizer, were recommended. These advancements represent promising steps towards mitigating hand dermatitis risks associated with glove usage.

• Quality Improvement in Health Care
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• v.21 no.1
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• pp.36-49
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• 2015

In Intensive Care Units (ICUs), where severely ill patients are treated, importance of reducing Hospital Acquired Infection (HAI) cannot be overstated. One of the simplest and most effective actions against HAI is proper hand hygiene (HH) behavior of Health Care Workers (HCWs). However, compliance varies across different cultures and different job types of HCWs (physicians, residents and nurses). This study aims to understand determinants of HH behavior by HCWs' job types in Korea. Qualitative analysis was performed based on Reasoned Action Approach style interviews with staff physicians, residents and nurses across 7 teaching hospitals. We found that all HCWs strongly believe HH is important in reducing HAI. There were, however, job type-specific HH behavior modifying factors; staff physicians stated feeling pressure to be HH behavior role model. Residents identified Quality Improvement team that measured compliance as a facilitator; a notable barrier for residents was senior physicians not washing their hands, because they were afraid of appearing impudent to their seniors. Nurses designated their chief nurse as a key referent. All participants mentioned heavy workload and lack of access to alcohol-based sanitizer as situational barriers, and sore and dry hand as deterrents to HH compliance.

• Journal of the Korean Dietetic Association
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• v.4 no.2
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• pp.235-244
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• 1998

Hand washing is an important component of hygiene program for food handlers. Hands can be a source of direct or indirect contamination of foods with pathogenic microorganisms. In this study, the effectiveness of hand washing methods and the use of 70% alcohol solution against transient skin bacteria was tested in an university foodservice facility. 70% alcohol solution is sprayed for 5 seconds automatically when hands are placed in the dispenser. Samples were taken using swab technique in meat cutting area, vegetable trimming area, and vegetable cutting area: before and after washing hands according to planned methods, and after being sprayed with 70% alcohol solution after washing hands. The bacteriological analysis of total plate counts, coliform, fecal coliform of food handlers' hands was done. Statistical data analysis was completed with Mann-Whitney U test and Kruskal-Wallis model using the SPSS program. The levels of initial contamination of workers' hand were significantly different by the work areas($x^2$=9.156, p<0.01). Workers in the vegetable trimming area had more heavily soiled hands than in the other work areas. Mean of TPC counts and coliform was 8.97×$10^5$ CFU/12.4$cm^2$, 2.93×$10^2$ MPN/12.4$cm^2$ respectively, but fecal coliform was not detected. Transient bacteria were removed from hands after washing and using 70% alcohol solution but were not removed completely. Mean reduction percentage in TPC varied among work areas and ranged from 93.19% to 94.99%, and in coliforms from 97.31% to 100%. A significant difference in TPC was found between before and after hand disinfection (Z=-2.714, p<.01) and between standardized hand washing procedures and un-standardized hand washing procedures(z=-2.301, p<.01). Subjects using the hand sanitizer showed a great elimination of TPC(99.45% reduction), but this effect was valid only after following proper washing procedures. Based on the results, the most effective hand washing method was recommended as the combination of the standardized hand washing procedure with warm-water and use of the 70% alcohol solution. The results can be used to develop hand hygiene programs and training strategies for enhancing hand hygiene practices for food handlers in foodservice operations.