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SummaryExperiments have been made in several supermarkets, shops and cafés to determine the bacterial counts on slicing machines, carving knives and can-openers after contact with various cooked and canned meats, and to find a simple, quick and effective cleaning method for such articles of equipment. The importance of personal effort in cleaning rather than a reliance on the known attributes of detergent/disinfectants is stressed. The methods available for testing the efficiency of cleaning procedures are outlined.In vitro tests have shown that the detergent/disinfectant used in the present study at a concentration of 0·75 % (w/v) was satisfactory. This concentration was the minimum inhibitory concentration for Salmonella paratyphi B, which was the most resistant of fifteen strains of bacteria studied.The design of slicing machines and can-openers is discussed in relation to safety in use and ease of cleaning. Recommendations concerning the necessity of regular and effective cleaning of food-handling equipment and storage of cooked and canned meats before and after slicing are given.

SUMMARYThis paper describes a search for Gram-negative bacteria in an operating theatre and the steps taken to reduce the level of environmental contamination.A high rate of infection in clean wounds prompted a bacteriological survey. Potential sources of infection found, and the measures employed are described in the hope that others may be encouraged to examine familiar equipment critically and to improve hygiene even in old premises.The choice, design, use and care of cleaning and sterilizing equipment were open to criticism. In particular, a currently popular floor-scrubbing machine provided a breeding ground for Pseudomonas aeruginosa and was distributing it in the theatre environment.