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A microbiological study of various food premises with an assessment of cleaning and disinfection practices

Published online by Cambridge University Press:  19 October 2009

G. M. Tebbutt
G. M. Tebbutt
Affiliation:
Middlesbrough Public Health Laboratory, South Cleveland Hospital, Marton Road, Middlesbrough, Cleveland TS4 3TA
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Summary

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A study of cleaning and disinfection methods in a variety of types of catering premises has been carried out. The level of bacterial contamination of the hands and of equipment was related to cleaning methods and to the type of catering establishment. Wiping cloths were frequently contaminated with Escherichia coli, and these may be important reservoirs of bacteria for contamination of the hands of catering staff. Regular and efficient cleaning of food surfaces and equipment was found to be more important than the use of a disinfectant as part of the cleaning process. Methods for reducing the risks of cross-contamination in catering premises are discussed.

Type
Research Article
Information
Journal of Hygiene , Volume 93 , Issue 2 , October 1984 , pp. 365 - 375
Copyright
Copyright © Cambridge University Press 1984

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