Hostname: page-component-7479d7b7d-wxhwt Total loading time: 0 Render date: 2024-07-10T16:21:45.232Z Has data issue: false hasContentIssue false
  • English
  • Français

Laboratory evaluation of disposable and reusable disinfectant cloths for cleaning food contact surfaces

Published online by Cambridge University Press:  15 May 2009

G. M. Tebbutt
G. M. Tebbutt
Affiliation:
Middlesbrough Public Health Laboratory, South Cleveland Hospital, Marton Road, Middlesbrough, Cleveland TS4 3TA, UK.
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

A comparison of five methods of cleaning Formica surfaces contaminated with bacteria dried in milk has been carried out. A standardized procedure was developed, and impression plates were found to be at least as sensitive as a swab-rinse method for detecting bacteria on the surfaces. The most satisfactory results were obtained with one type of disposable alcohol-impregnated wipe and with a detergent/hypochlorite solution applied with paper. A reusable cloth impregnated with disinfectant initially performed well against all test organisms, but was less reliable against Staphylococcus aureus and Streptococcus faecalis after the cloth had been used and rinsed several times. The importance of introducing methods to reduce the high risk of cross–contamination presently associated with the use of wiping cloths in catering premises is stressed.

Type
Research Article
Information
Epidemiology & Infection , Volume 101 , Issue 2 , October 1988 , pp. 367 - 375
Copyright
Copyright © Cambridge University Press 1988

References

Davis, J. G., Blake, J. R. & Woodall, C. M. (1968). A survey of the hygienic condition of domestic dish-cloths and tea-towels. The Medical Officer 120, 29–32.Google Scholar
Gilbert, R. J. & Maurer, I. M. (1968). The hygiene of slicing machines, carving knives and can-openers. Journal of Hygiene 66, 439–450.CrossRefGoogle ScholarPubMed
Gilbert, R. J. (1969). Cross-contamination of cooked-meat slicing machines and cleaning cloths. Journal of Hygiene 67, 249–254.CrossRefGoogle ScholarPubMed
Gilbert, R. J. (1970). Comparison of materials used for cleaning equipment in retail food premises, and of two methods for the enumeration of bacteria on cleaned equipment and work surfaces. Journal of Hygiene 68, 221–232.CrossRefGoogle ScholarPubMed
Mossel, D. A. A. (1982). Microbiology of foods-The ecological essentials of assurance and assessment of safety and quality. University of Utrecht.Google Scholar
Mossel, D. A. A. & Corry, J. E. L. (1977). Detection and enumeration of sublethally injured pathogenic and index bacteria in foods and water processed for safety. Alimentia 16, 19–34.Google Scholar
Tebbutt, G. M. (1984). A microbiological study of various food premises with an assessment of cleaning and disinfection practices. Journal of Hygiene 93, 365–375.CrossRefGoogle ScholarPubMed
Tebbutt, G. M. (1986). An evaluation of various working practices in shops selling raw and cooked meats. Journal of Hygiene 97, 81–90.CrossRefGoogle ScholarPubMed