ABSTRACT
For years, limited effort has been directed toward assuring the antimicrobial effectiveness of handwashing products used by food-processing and food-preparation personnel [1]. However, in recent years, the high public profile accorded recurrent outbreaks of serious Escherichia coli O157:H7 infection, as well as notable incidents of food contamination by other microorganisms throughout the country, has been of considerable concern to food industry sanitarians, politicians, and governmental regulatory agencies.
