| Autor: |
Kusumaningrum, H.D., Paltinaite, R., Koomen, A.J., Hazeleger, W.C., Rombouts, F.M., Beumer, R.R. |
| Zdroj: |
Journal of Food Protection; December 2003, Vol. 66 Issue: 12 p2289-2295, 7p |
| Abstrakt: |
Effective cleaning and sanitizing of food preparation sites is important because pathogens are readily spread to food contact surfaces after preparation of contaminated raw products. Tolerance of SalmonellaEnteritidis and Staphylococcusaureusto surface cleaning by wiping with regular, microfiber, and antibacterial-treated cloths was investigated. Wiping with cleaning cloths resulted in a considerable reduction of microorganisms from surfaces, despite the greater difficulty in removing S. aureusthan SalmonellaEnteritidis. Depending on the cloth type, S. aureuswere reduced on surfaces from initial numbers of approximately 105CFU/100 cm2to numbers from less than 4 CFU/100 cm2(below the detection limit) to 100 CFU/100 cm2. Directly after the cloths were used to clean the contaminated surfaces, they contained high numbers of bacteria (104to 105CFU/100 cm2), except for the disposable antibacterial-treated cloths, in which no bacteria could be detected. The tolerance of these pathogens to sodium hypochlorite was studied in the suspension test and in cloths. S. aureusshowed a better tolerance for sodium hypochlorite than SalmonellaEnteritidis. Inactivation of microorganisms in cloths required a higher concentration of sodium hypochlorite than was needed in the suspension test. Repeated exposure to sodium hypochlorite, however, resulted in an increase in susceptibility to this compound. This study provides essential information about the transfer of bacteria when wiping surfaces and highlights the need for a hygiene procedure with cleaning cloths that sufficiently avoids cross-contamination in the household environment. |
| Databáze: |
Supplemental Index |
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