Effective household disinfection methods of kitchen sponges

Sharma, Manan; Eastridge, Janet S.; Mudd, C. H.

doi:10.1016/j.foodcont.2008.05.020

Cited by 49 publications

(44 citation statements)

References 23 publications

(27 reference statements)

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“…Two recovery protocols were tested: (i) the centrifugation protocol which was optimized for the recovery of FLP and (ii) the stomacher protocol which is frequently used for bacteriological analysis (Lee, 2010;Sharma et al, 2009). For quantification of FLP from dishcloths, the Most Probable Number (MPN) method and a direct counting method were evaluated.…”

Section: Development and Evaluation Of Two Protocols For The Recoverymentioning

confidence: 99%

“…After removal of the dishcloths, the remaining liquid was vortexed for 10 s and 10 ml was used for enumeration of FLP (see below). For the stomacher method, samples were transferred to a stomacher bag, and homogenized for 2 min after addition of 20 ml PAS (Lee, 2010;Sharma et al, 2009). The dishcloths were then carefully removed and the homogenate was vortexed for 10 s. Ten milliliters of the homogenate was used for enumeration.…”

Section: Evaluation Of the Protocolsmentioning

confidence: 99%

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Co-occurrence of free-living protozoa and foodborne pathogens on dishcloths: Implications for food safety

Chavatte

Baré

Lambrecht

et al. 2014

International Journal of Food Microbiology

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In the present study, the occurrence of free-living protozoa (FLP) and foodborne bacterial pathogens on dishcloths was investigated. Dishcloths form a potentially important source of cross-contamination with FLP and foodborne pathogens in food-related environments. First various protocols for recovering and quantifying FLP from dishcloths were assessed. The stomacher technique is recommended to recover flagellates and amoebae from dishcloths. Ciliates, however, were more efficiently recovered using centrifugation. For enumeration of freeliving protozoa on dishcloths, the Most Probable Number method is a convenient method. Enrichment was used to assess FLP diversity on dishcloths (n = 38). FLP were found on 89% of the examined dishcloths; 100% of these tested positive for amoebae, 71% for flagellates and 47% for ciliates. Diversity was dominated by amoebae: vahlkampfiids, vannellids, Acanthamoeba spp., Hyperamoeba sp. and Vermamoeba vermiformis were most common. The ciliate genus Colpoda was especially abundant on dishcloths while heterotrophic nanoflagellates mainly belonged to the genus Bodo, the glissomonads and cercomonads. The total number of FLP in used dishcloths ranged from 10 to 10 4 MPN/cm 2 . Flagellates were the most abundant group, and ciliates the least abundant. Detergent use was identified as a prime determinant of FLP concentrations on used dishcloths. Bacterial load on dishcloths was high, with a mean total of aerobic bacteria of 7.47 log 10 cfu/cm 2 . Escherichia coli was detected in 68% (26/38) of the used dishcloths, with concentrations up to 4 log 10 cfu/cm 2 . Foodborne pathogens including Staphylococcus aureus (19/38), Arcobacter butzleri (5/38) and Salmonella enterica subsp. enterica ser. Halle (1/38) were also present. This study showed for the first time that FLP, including some opportunistic pathogens, are a common and diverse group on dishcloths. Moreover, important foodborne pathogens are also regularly recovered. This simultaneous occurrence makes dishcloths a potential risk factor for cross-contamination and a microbial niche for bacteria-FLP interactions.

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Section: Development and Evaluation Of Two Protocols For The Recoverymentioning

confidence: 99%

Section: Evaluation Of the Protocolsmentioning

confidence: 99%

Co-occurrence of free-living protozoa and foodborne pathogens on dishcloths: Implications for food safety

Chavatte

Baré

Lambrecht

et al. 2014

International Journal of Food Microbiology

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show abstract

“…22 Durante las visitas se observó que las mesas de trabajo y todos los utensilios implicados en la elaboración sólo se lavan con agua y jabón, y en ocasiones sólo se pasa un trapo húmedo para retirarles el polvo a los utensilios de plástico y metal, principalmente. Según Sharma y colaboradores, 23 los trapos o las esponjas son los principales diseminadores de la contaminación cruzada en alimentos ya que no son desinfectados adecuadamente y pasan los microorganismos a los utensilios que se utilizan en la elaboración del queso. Esto también es reportado por Romero-Castillo y colaboradores 24 en el caso del queso crema tropical en Chiapas, pues los locales muestreados elaboraban quesos con leche sin pasteurizar y carecían de buenas prácticas de higiene en instalaciones, equipos y personal.…”

Section: Artículo Originalunclassified

Diagnóstico de la calidad sanitaria en las queserías artesanales del municipio de Zacazonapan, Estado de México

Sánchez-Valdés¹,

Colín-Navarro²,

López-González³

et al. 2016

SALUD PÚBLICA DE MÉXICO

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“…Sharma et al (2009) utilizaram como tratamentos de desinfecção de esponjas de cozinha: 10% de água sanitária, suco de limão (pH 2,9), água fervente, máquina de lavar louça para ciclo de lavagem cheias, forno de micro-ondas por 1 minuto e uma amostra sem tratamento para verificar a redução microbiana das esponjas. Os resultados demostraram que o forno de micro-ondas e a máquina de lavar louça reduziram significativamente (P<0,05) as contagens bacterianas aeróbicas (<0,4 log e 1,6 log UFC/esponja, respectivamente) mais do que os outros tratamentos químicos ou como a combinação desta com outros métodos de conservação.…”

Section: Outras Aplicações Das Micro-on-dasunclassified

Radiação Micro-Ondas: Aplicações Em Alimentos E Impactos Microbiológicos Na Carne

Menezes

Simeoni

Poletto

et al. 2014

REGET

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ResumoA demanda por alimentos, especialmente pelo consumo de carnes e produtos cárneos, está impulsionada em países que estão em pleno desenvolvimento, entretanto os consumidores estão cada vez mais exigentes quanto à qualidade destes alimentos. Para corresponder a essa demanda, sem comprometer a segurança alimentar, várias alternativas de preservação têm sido propostas e investigadas com a finalidade de reduzir micro-organismos vegetativos comumente relacionados com doenças transmitidas por alimentos. A carne é um excelente substrato para o desenvolvimento microbiano, se comporta como um autêntico meio de cultura devido aos seus fatores intrínsecos e ambientais que permitem o desenvolvimento de inúmeros micro-organismos. A radiação não ionizante das micro-ondas apresenta-se como uma nova possibilidade para o controle microbiano de carnes e produtos cárneos. Essa radiação consiste na transferência de calor através de ondas eletromagnéticas na gama de 300 a 300.000 mega-hertz (MHz), promovidas por ondas de energia elétrica e magnética que se movem juntas através do espaço. As micro-ondas apresentam diferentes aplicações na área de tecnologia de alimentos, tais como descongelamento, secagem, extração, pasteurização, descontaminação e desinfecção de utensílios, no entanto, os benefícios e limitações dessa tecnologia em uma aplicação industrial devem ser analisados e discutidos. Este estudo tem por objetivo revisar, investigar e discutir as aplicações gerais e específicas da radiação de micro-ondas como um método alternativo ou complementar aos métodos tradicionais de conservação de carne.Palavras-chave: tecnologias emergentes, impactos microbiológicos, carnes. AbstractThe demand for food, especially the consumption of meat and meat products, is increasing in countries that are in full development, however consumers are increasingly demanding about the quality of these foods. To meet this demand, many alternatives preservation have been proposed and investigated in order to reduce vegetative micro-organisms commonly associated with foodborne illness. Meat is an excellent substrate for microbial growth, behaves like authentic culture medium due to its intrinsic and environmental factors that allow the development of numerous microorganisms. The nonionizing radiation of microwaves is presented as a new possibility for microbial control of meat and meat products. This radiation is the transfer of heat through electromagnetic waves in the range 300-300.000 megahertz (MHz), promoted by waves of electrical and magnetic energy moving together through space. Microwaves have different applications in area of food technology, such as thawing, drying, extraction, pasteurization, decontamination and disinfection of utensils, however, the benefits and limitations of this technology in an industrial application must be analyzed and discussed. This study aims to review, investigate and discuss the general and specific applications of microwave radiation as an alternative or complementary method to traditional process of preservati...

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Effective household disinfection methods of kitchen sponges

Cited by 49 publications

References 23 publications

Co-occurrence of free-living protozoa and foodborne pathogens on dishcloths: Implications for food safety

Co-occurrence of free-living protozoa and foodborne pathogens on dishcloths: Implications for food safety

Diagnóstico de la calidad sanitaria en las queserías artesanales del municipio de Zacazonapan, Estado de México

Radiação Micro-Ondas: Aplicações Em Alimentos E Impactos Microbiológicos Na Carne

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