Bacteria before and after washing hands

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In this experiment, we touched our fingertips to a petri dish of plate count agar before and after correct handwashing. We then left the plates to incubate at room temperature for 4 days. Unsurprisingly, many more bacterial colonies grew from the unwashed hands than from the washed hands. Though it is impossible to remove all bacteria from the hands by normal washing, handwashing is very effective for reducing the transmission of diseases. This is particularly important in food service and food processing environments.
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The mission of the Milk Quality Improvement Program is to provide support for New York State dairy producers and processors to help them in their efforts to increase the quality of raw and processed milk and milk products and to assure the safety and wholesomeness of dairy products.
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