Achieving hygiene in the domestic kitchen: the effectiveness of commonly used cleaning procedures

被引:131
作者
Cogan, TA
Slader, J
Bloomfield, SF
Humphrey, TJ
机构
[1] Univ Bristol, Dept Vet Clin Sci, Bristol BS40 5DU, Avon, England
[2] PHLS Food Microbiol Collaborating Lab, Exeter, Devon, England
[3] Unilever Res Port Sunlight, Wirral, Merseyside, England
关键词
D O I
10.1046/j.1365-2672.2002.01598.x
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Aims: To quantify the transmission of Salmonella and Campylobacter to hands, cloths, and hand- and food-contact surfaces during the preparation of raw poultry in domestic kitchens, and to examine the impact on numbers of these bacteria of detergent-based cleaning alone, or in conjunction with thorough rising. Methods and Results: Groups of volunteers prepared chickens for cooking. Surfaces were sampled either before cleaning or after cleaning using water and detergent with or without thorough rinsing. Although cleaning followed by rinsing consistently achieved decontamination of surfaces contaminated with Campylobacter , significant numbers of surfaces were still contaminated with low numbers of Salmonella . Where cloths contaminated with Salmonella were stored overnight, a reduction in the efficacy of detergent-based cleaning regimes was observed. Conclusions: Rinsing is the critical step in ensuring that bacteria are removed from surfaces during cleaning, but this may still leave residual contamination. Growth of Salmonella occurs in some contaminated cloths during overnight storage; Salmonella on cloths stored overnight are also more difficult to remove by washing. Significance and Impact of the Study: Rinsing, as part of the cleaning process, is a critical step in achieving hygiene in the kitchen. However, to achieve completely hygienic surfaces, the use of an antimicrobial agent may be necessary.
引用
收藏
页码:885 / 892
页数:8
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