1232 GMT October 23, 2019
The study, published in the Journal of Food Protection, tested the effectiveness of bacteria removal in 21 participants washing their hands in 60 degree water using 0.5 ml, 1 ml or 2 ml volumes of soap over a six-month period, UPI reported.
Donald Schaffner, a professor and extension specialist in food science at Rutgers, said, "People need to feel comfortable when they are washing their hands but as far as effectiveness, this study shows us that the temperature of the water used didn't matter.”
The study findings may have an impact on the restaurant and food industry as current US.
FDA guidelines, issued every four years, require plumbing systems at restaurants and food establishments deliver water for handwashing.
Schaffner said, "This study may have significant implications towards water energy, since using cold water saves more energy than warm or hot water.
"Also we learned even washing for 10 seconds significantly removed bacteria from the hands.
“Water temperature has been debated for many years and many states interpret the FDA guidelines as a requirement to have water temperatures of 100 degrees.
"I think this study indicates that there should be a policy change.
"Instead of having a temperature requirement, the policy should only say that comfortable or warm water needs to be delivered. We are wasting energy to heat water to a level that is not necessary."
The FDA will discuss existing code regarding water temperature guidelines at a conference in 2018 and researchers urge changes to be made at that time.