Comparison of estimated norovirus infection risk reductions for a single fomite contact scenario with residual and nonresidual hand sanitizers.

Amanda M Wilson, Kelly A Reynolds, Lee-Ann Jaykus, Blanca Escudero-Abarca, Charles P Gerba

Journal: American journal of infection control 2021;48(5):538-544

PMID: 31676157

Abstract

BACKGROUND

The purpose of this study was to relate experimentally measured log human norovirus reductions for a nonresidual (60% ethanol) and a residual (quaternary ammonium-based) hand sanitizer to infection risk reductions.

METHODS

Human norovirus log reductions on hands for both sanitizers were experimentally measured using the ASTM International Standard E1838-10 method, with modification. Scenarios included product application to: (1) inoculated fingerpads with 30- and 60-second contact times, and (2) hands followed by inoculation with human norovirus immediately and 4 hours later. Hand sanitizer efficacies were used in a mathematical model estimating norovirus infection risk from a single hand-to-fomite contact under low and high environmental contamination conditions.

RESULTS

The largest log reductions for the residual and nonresidual hand sanitizers were for a 60-second contact time, reducing infection risk by approximately 99% and 85%, respectively. Four hours after application, the residual hand sanitizer reduced infection risks by 78.5% under high contamination conditions, whereas the nonresidual hand sanitizer offered no reduction.

DISCUSSION

Log virus and infection risk reductions were consistently greater for the residual hand sanitizer under all scenarios. Further data describing residual hand sanitizer efficacy with additional contamination or tactile events are needed.

CONCLUSIONS

Residual antinoroviral hand sanitizers may reduce infection risks for up to 4 hours.

Copyright © 2019 Association for Professionals in Infection Control and Epidemiology, Inc. Published by Elsevier Inc. All rights reserved.

Address: Department of Community, Environment, and Policy, Mel and Enid Zuckerman College of Public Health, University of Arizona, Tucson, AZ. Electronic address: [email protected].; Department of Community, Environment, and Policy, Mel and Enid Zuckerman College of Public Health, University of Arizona, Tucson, AZ.; Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC.; Department of Community, Environment, and Policy, Mel and Enid Zuckerman College of Public Health, University of Arizona, Tucson, AZ; Department of Soil, Water, and Environmental Science, College of Agriculture and Life Sciences, University of Arizona, Tucson, AZ.
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