Efficiency of manual dishwashing conditions on bacterial survival on eating utensils

Lee, Jae-Sung; Cartwright, R. Y.; Grueser, Tom; Pascall, Melvin A.

doi:10.1016/j.jfoodeng.2006.08.003

Cited by 37 publications

(43 citation statements)

References 13 publications

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“…The statistical analysis showed no significant differences (P > 0.05) between the bacterial populations before and after the contaminated food products were dried on the various tableware items. These results were similar to results obtained by Lee et al (2007) and Handojo, Zhai, Frankel, and Pascall (2009) when they studied tableware washing protocols.…”

Section: Effect Of Air-drying On the Reduction Of The Microbial Populsupporting

confidence: 90%

“…Samplings of these items confirmed that they were bacteria free after this sanitization step. Based on the method selected by Lee, Cartwright, Grueser, and Pascall (2007), 5 g of contaminated cream cheese were applied to the entire foodcontact surface of each ceramic plate, while 10 g of cream cheese were spread on the entire food-contact surface of each plastic serving tray. The inner wall of each drinking glass was contaminated with 0.5 g of inoculated whole milk.…”

Section: Preparation Of Food Samplesmentioning

confidence: 99%

“…Plates and glasses were washed with directions of four clockwise and four counter-clockwise strokes. These are methods adapted from a study done by Lee et al (2007). After the cleaning protocol, all tableware items were placed on a sterile rack and air-dried for 1 h at 24 AE 2 C before microbial testing.…”

Section: Manual Warewashing Of the Tableware Itemsmentioning

confidence: 99%

“…Once the organic matter is released, the citric acid acts to reduce the microbial population. Citric acid is also a sequestering agent and it binds to metal ions that are attached to the contact surface and makes the metal ionic compound water soluble (Lee et al, 2007). As a result, any microbial cells that are shielded by the metal ion complex become exposed to the acidic solution.…”

Section: Efficacy Of the Various Sanitizing Agentsmentioning

confidence: 99%

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Comparative efficacies of various chemical sanitizers for warewashing operations in restaurants

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Section: Effect Of Air-drying On the Reduction Of The Microbial Populsupporting

confidence: 90%

Section: Preparation Of Food Samplesmentioning

confidence: 99%

Section: Manual Warewashing Of the Tableware Itemsmentioning

confidence: 99%

Section: Efficacy Of the Various Sanitizing Agentsmentioning

confidence: 99%

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Comparative efficacies of various chemical sanitizers for warewashing operations in restaurants

Sigua

Lee

et al. 2011

Food Control

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“…A viabilidade de bactérias contaminantes em utensílios de alimentos durante a etapa de higienização pode ser afetada pelo tipo de matéria orgânica presente, detergente utilizado, temperatura da água e pela intensidade e duração da ação física de esfregar (LEE et al, 2007).…”

Section: Questãounclassified

Alimentos seguros: percepção dos manipuladores

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Reduction in microbial survival on food contact surfaces by a spray coated polymerized quaternary ammonium compound

Lee

Pascall

2020

Food Science & Nutrition

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Using polymerization and immobilization techniques, the loss of antimicrobial efficacy of a quaternary ammonium compound (QAC) was minimized by decreasing its solubility and crosslinking it to metal substrates. The survivability of Listeria innocua and Escherichia coli K12 inoculated to silane QAC coated metal surfaces was compared with uncoated metal surfaces at different treatment conditions for up to 6 months storage. Resilience of the coating material to repeated cleaning, up to 20 washing and rinsing cycles, was also investigated. No evidence of bacteria viability (>5 log reduction of colony-forming unit) was observed for L. innocua when they were inoculated onto coated surfaces stored for 3 months, whereas E. coli was reduced by 3 to 4-logs. For the viable L. innocua cells on the coated surfaces, >5 log reductions were achieved even after the coated surfaces were cleaned by 20 washing and rinsing cycles prior to the cells' inoculation. For the E. coli cells, ~ 2 log reductions were achieved after 5 cleaning cycles and <1 log reduction after 10 or more cleaning procedures. Overall, the results showed that the coating had antimicrobial activity against Gram-positive bacteria while it showed moderate activity to Gram-negative bacteria. K E Y W O R D Santimicrobial activity, Escherichia coli, food contact surface, Listeria, surface sanitization

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Efficiency of manual dishwashing conditions on bacterial survival on eating utensils

Cited by 37 publications

References 13 publications

Comparative efficacies of various chemical sanitizers for warewashing operations in restaurants

Comparative efficacies of various chemical sanitizers for warewashing operations in restaurants

Alimentos seguros: percepção dos manipuladores

Reduction in microbial survival on food contact surfaces by a spray coated polymerized quaternary ammonium compound

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