“…During food preparation, bacteria on hands can be transferred to raw foods from hands and indirectly from other surfaces (Montville, Chen & Schaffner, 2002). Hands can also be a source for contamination from food workers that may be ill by not have overt symptoms who shed pathogens (Rocourt & Cossart, 1997;Rose & Slifko, 1999). Numerous studies have examined the transfer of bacteria to food from food contact surfaces including stainless steel (Kusumaningrum, Riboldi, Hazelberger & Beumer, 2003;Moore, Sheldon & Jaykus, 2003;Rodriguez & McLandsborough, 2007;Kesiken, Todd & Ryser, 2008), fabrics (Marples & Towers, 1979;Sattar et al , 2001;Scott & Bloomfield, 1990), gloves (Legg, Khela, Madie, Fenwick, Quynh & Hedderley, 1999;Heal et al, 2003;Montville et al, 2001;Blom, Gozzard, Heal, Bowker, & Estela, 2002;Gill & Jones, 2002;Mackintosh & Hoffman, 1984;Patrick, Findon, & Miller, 1997;Scott & Bloomfield, 1990;Shale, Jacoby & Plaatjies, 2006) and hands (Scott & Bloomfield, 1990;Legg et al, 1999;Merry, Miller, Findon, Webster & Neff, 2001).…”