| Autor: |
Sun, Xiaodi, Behnke, Carl, Almanza, Barbara, Nelson, Douglas |
| Předmět: |
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| Zdroj: |
Journal of Foodservice Business Research; Jan-Mar2017, Vol. 20 Issue 1, p90-105, 16p |
| Abstrakt: |
Improperly cleaned and sanitized chef knives present a potential contamination risk and a source for foodborne illness. This study compared the efficacies of two cleaning methods (three-compartment manual dishwashing and sanitizer wiping) at removing food soils from contaminated chef knives. Knife-washing procedures were standardized after observing knife-cleaning behavior in a kitchen. Adenosine triphosphate bioluminescence was used to measure levels of organic soils. Results indicated that the three-compartment manual dishwashing was more effective at removing food soils from knife surfaces than the sanitizer wiping (P < .0001). This study also assessed the influence of other factors on the soil removal efficacies. [ABSTRACT FROM PUBLISHER] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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