Hand sanitizers are a convenient way to avoid the transmission of bacteria. Hands are the most common means by which illnesses are spread, according to health-care products manufacturer Johnson & Johnson. Using hand sanitizers frequently, especially in settings such as schools and workplaces, is important.
Types
There are four primary types of hand sanitizers: chlorine, quaternary ammonium compounds, iodine and alcohol. Michael Cramer, author of "Food Plant Sanitation," divides these four types into two groups. The first group comprises sanitizers with active ingredients not typically used in topical applications--chlorine and quaternary ammonium compounds. The other group includes ingredients more common in antiseptics--iodine and alcohol.
Ingredients
In the book “Dry Skin and Moisturizers,” authors Marie Loden and Howard Maibach write that the main ingredient in hand sanitizers is an antibacterial agent, usually alcohol. Their list of inactive ingredients include a carbomer, which is a neutral agent that causes the sanitizer to form a film on the skin; glycerine to give the sanitizer its gelatinous consistency; propylene glycol, which acts as a lubricant; and isopropyl myristate, an emollient that promotes absorption.
Concentration
Not all hand sanitizers have a sufficient concentration of alcohol. Chris Axon, author of “I’ve Made Up My Mind, Don’t Confuse Me With The Facts!,” writes that hand sanitizers should have at least a 60 percent concentration of either ethyl or isopropyl alcohol.
Toxicity
Children must always be supervised when they're using hand sanitizers, as the gel should never be ingested. Ingestion could lead to nausea, vomiting and even alcohol intoxication. The Maryland Poison Center, however, says this is rare, because the gel irritates a child's mouth long before it endangers his health. The poison control center says a typical hand sanitizer pump apportions roughly one-half teaspoon of sanitizer. A 30-pound 2-year-old child would have to drink at least four teaspoons of hand sanitizer before requiring medical attention.
Comparison With Soap
In “The Backpacker’s Field Manual," Rick Curtis writes that alcohol-based hand sanitizers kill 99 percent of bacteria on the hands, rendering them more effective than soap. Moreover, Curtis says that because these products do not contain antibacterial agents, they do not contribute to bacterial resistance, as soap can.
When dirt and grime are present, hand washing is preferable. The National Health Museum recommends hand washing in food preparation.
Overall, the Colorado State University Extension says that although hand sanitizers may be preferable for health-care workers, who must disinfect their hands several times per hour, hand sanitizers are not a suitable replacement for hand washing with soap and water. Even in hospitals, Science Daily reports that hand washing as opposed to hand sanitizer use is necessary in situations involving C. difficile bacteria.
References
- Johnson and Johnson: Facts About Hand Sanitizers as Public Concerns Over the Swine Flu Increase
- “I’ve Made Up My Mind… Don’t Confuse Me With the Facts!”; Chris Axon; 2007
- Maryland Poison Center: The Facts About Hand Sanitizers
- “Dry skin and Moisturizers: Chemistry and Function”; Marie Lodén and Howard I. Maibach; 2000
- “Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices”; Michael M. Cramer; 2006
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