- Winter - 1996 "Update" Newsletter Article -
Test results promising for new antibacterial lotion
From CATI Publication #960101
Copyright © 1996. All rights reserved.

image An animal science specialist from California State University, Fresno is overseeing a study that could result in better public protection from dangerous meat-borne bacteria such as Salmonella, E. coli, Staphylococcus aureus and Streptococcus fecalis.

Veterinarian Michael Thomas, also a professor of animal sciences and agricultural education, is overseeing tests to determine if a commercial skin- protecting lotion combined with a common antibacterial compound will help control or prevent the spread of unwanted bacteria in the food service, medical and other industries.

E. coli or Salmonella bacteria in restaurant foods such as hamburgers have caused sickness (and even death) in an assortment of reported cases in the U.S. in recent years. Unreported cases are likely far greater.

And while more stringent food service regulations, such as requirements to cook burger patties longer, have helped reduce danger to the public, they haven't eliminated them. Workers who handle contaminated meat before it is cooked can bring the organisms onto their fingers and hands, then pass them onto other uncooked foods such as lettuce and bread during food preparation.

Workers can use antibacterial soap to remove most of the bacteria from their hands. However, repeated contact with uncooked meats and other materials makes it nearly impossible to prevent the spread of at least some unwanted organisms. And that is what raises the importance of Thomas' work.

The new compound he is testing includes a commercial skin lotion used as a protectant against chemical exposure. The lotion provides an inert, polymer coating that lasts four hours, even through washings. Combined with that is a safe antibacterial agent. Together they form what appears to be a long-lasting bacteriocidal lotion, Thomas said.

"What we're trying to show is that by using this lotion, we're decreasing the number of organisms on the skin, and that's a big deal for the food industry," he said.

Initial tests have been conducted on biopsied pigskin samples, Thomas explained. Bacterial organisms were placed on samples covered with various types of protectants, and on control samples with no protectants. Initial results showed essentially no bacteria growth on samples with the new formula.

Thomas stressed that the first set of test results, while encouraging, are still considered preliminary; if the data continue to look good, more trials will be planned, including use of the lotion in food service settings.

If the new compound proves effective, the application could be significant for other industries besides food preparation, Thomas said. "This could be important for the medical professional who is seeing lots of patients every day." Other types of application would be in meat and poultry processing plants, in law enforcement and prisons.

Thomas' work is some of the first being conducted through the new Center for Food Science and Nutrition Research (CFSNR), recently established as the fourth major research center under the California Agricultural Technology Institute.

Bringing the food service industry and university researchers together to address industry concerns is one of the major objectives of the center. Continuation of this study may be limited due to lack of funds, but Thomas is hopeful that a team approach will prove successful.

For more information on this project, Thomas may be contacted at the CFSNR at (559) 278-5924.

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Copyright © 2000. All rights reserved.
CALIFORNIA AGRICULTURAL TECHNOLOGY INSTITUTE - CATI
College of Agricultural Sciences and Technology
California State University, Fresno