Eliminating the risk of cross-contamination in pharmaceutical production areas, R&D labs, cleanrooms, and support areas includes effective methods for hand sanitization.

Alcohol hand sanitizers have been actively in use in the U.S. since the mid-1990s. Initially they were implemented in the food industry to help satisfy HACCP requirements to reduce hand to food contamination. Research indicated that even washing one’s hands with an anti-microbial soap was not sufficient in eliminating cross-contamination. The problem was mostly due to not using proper technique. People would have a tendency to massage their palms when washing their hands and neglecting key areas such as the nails and cuticles, which according to the CDC can account to up to 30-40 percent of transmittable skin flora. With the implementation of hand sanitizers in conjunction with a hand washing program, bacteria levels on hands were shown to drop significantly.

There are many types of hand sanitizers including foams, gels, and atomizing sprays. Some include special emollients to protect the skin from drying if they are to be used on bare hands, while some require products without additives for use on gloved hands because of potential transference to products. Generally a solution of 60-70 percent of either ethanol or IPA is considered to be effective against most transient flora. It should be noted, however, that alcohol is not effective against bacterial spores, and in special circumstances such as in certain cleanroom environments, gamma radiation may be required for additional protection.

One final thing that should be noted is that the alcohol will only be effective if it gets to where the bacteria and viruses reside. The bottom line is that the user needs to be aware of their own particular needs and select a sanitizer and dispenser that accomplishes what they want. Don’t assume that because you have washed and sanitized that your hands are bacterial free.

From: “Effective Use of Alcohol Hand Sanitizers”