06.03.16
The role of handwashing and hand sanitizing from the prespective of a food microbiologist will be the topic of the next Basic & Applied Dermatology Forum Event. It will be held June 7, 12:30-2:30pm, Life Sciences Building Auditorium, Rutgers University, Piscataway, NJ. Registration is free. The event is hosted by Basic & Applied Dermatology Forum (BADF) and supported by Center for Dermal Research and Target Health.
Dr. Donald W. Schaffner is a Distinguished Professor and Extension Specialist in Food Science at Rutgers University. His research interests include quantitative microbial risk assessment and predictive food microbiology and he has published more than 130 peer-reviewed papers on these and other topics. Dr. Schaffner has served on a variety of national and international expert committees, including service to US National Academy of Sciences and the World Health Organization and Food and Agriculture Organization of the United Nations.
Schaffner's lab has been interested in quantifying the effects of handwashing since 2001. He and his team have published on quantification and variability of bacterial cross-contamination rates in the kitchen, the effectiveness of glove barriers to bacterial cross-contamination, the suitability of alcohol-based hand sanitizer as an alternative to handwashing, an analysis of the published literature on the effectiveness of antimicrobial soaps, the effect of hand wash duration, soap use, ground beef debris, and drying methods on the removal of bacteria on hands, and the use of microbial risk assessment techniques to quantify the effect of antibacterial hand hygiene products on risk of shigellosis. This talk will provide an overview of how one food microbiologist looks at foodborne disease risk, and the role that handwashing and hand sanitizers can play in reducing that risk.
For general or talk information contact: Otto Mills, Ph.D., FCP- Adjunct Professor of Dermatology- Rutgers RWJMS at Otto@ohmills.com
Please contact Louli if you plan to attend: 848.445.9566 cbmfrontdesk@dls.rutgers.edu
Dr. Donald W. Schaffner is a Distinguished Professor and Extension Specialist in Food Science at Rutgers University. His research interests include quantitative microbial risk assessment and predictive food microbiology and he has published more than 130 peer-reviewed papers on these and other topics. Dr. Schaffner has served on a variety of national and international expert committees, including service to US National Academy of Sciences and the World Health Organization and Food and Agriculture Organization of the United Nations.
Schaffner's lab has been interested in quantifying the effects of handwashing since 2001. He and his team have published on quantification and variability of bacterial cross-contamination rates in the kitchen, the effectiveness of glove barriers to bacterial cross-contamination, the suitability of alcohol-based hand sanitizer as an alternative to handwashing, an analysis of the published literature on the effectiveness of antimicrobial soaps, the effect of hand wash duration, soap use, ground beef debris, and drying methods on the removal of bacteria on hands, and the use of microbial risk assessment techniques to quantify the effect of antibacterial hand hygiene products on risk of shigellosis. This talk will provide an overview of how one food microbiologist looks at foodborne disease risk, and the role that handwashing and hand sanitizers can play in reducing that risk.
For general or talk information contact: Otto Mills, Ph.D., FCP- Adjunct Professor of Dermatology- Rutgers RWJMS at Otto@ohmills.com
Please contact Louli if you plan to attend: 848.445.9566 cbmfrontdesk@dls.rutgers.edu