Evaluation of disinfectants in the domestic environment under ‘in use’ conditions

Scott, Elizabeth; Bloomfield, Sally F.; Barlow, C. G.

doi:10.1017/s0022172400064214

Cited by 56 publications

(49 citation statements)

References 9 publications

(13 reference statements)

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“…Similar bacterial contamination was reported by Scott and Bloomfield (1993). contamination of surfaces due to the handling of foods and subsequent normal usage of the kitchen.…”

Section: Discussionsupporting

confidence: 79%

Characterization and quantification of bacterial pathogens and indicator organisms inhousehold kitchens with and without the use of a disinfectant cleaner

Josephson

Rubino

Pepper

1997

Journal of Applied Microbiology

121

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This two year study evaluated the prevalence of indicator bacteria and specific pathogens in10 ‘normal’ kitchens in the United States. In Phase I, none of the kitchens wascleaned with an antimicrobial cleaner or disinfectant. Eight locations within the kitchens weremonitored for: total heterotrophs, staphylococci, Pseudomonas, total coliforms andfaecal coliforms. Almost all locations at all households exhibited contamination, with the sink andsponge samples exhibiting large bacterial concentrations. The faecal coliform concentrations insink and sponge samples were very high, with 63 and 67% of all samples being positive,respectively. Escherichia coli was detected in 16·7% of all sink surfaces and33·3% of all sponges. Salmonella was detected once and Campylobacter, on two occasions. In a second phase, households were provided with an antimicrobialdisinfectant cleaner which families were encouraged to use but not forced to do so; in some cases,the product was used infrequently or not at all. This regimen did not demonstrate any consistentreduction in the incidence of bacterial contamination. By contrast, in the final phase of the studywhere disinfectant use was targeted for surfaces soon after contamination with foods or hands,the incidence of contamination decreased dramatically. These data show that normal kitchens caneasily be contaminated with a variety of bacterial contaminants including faecal coliforms, E.coli, Salmonella and Campylobacter. Irregular use, or not using antimicrobialagents, is unlikely to reduce the risk of these infectious agents. By contrast, targeted use is likelyto reduce the incidence of bacterial contaminants.

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“…Similar bacterial contamination was reported by Scott and Bloomfield (1993). contamination of surfaces due to the handling of foods and subsequent normal usage of the kitchen.…”

Section: Discussionsupporting

confidence: 79%

Characterization and quantification of bacterial pathogens and indicator organisms inhousehold kitchens with and without the use of a disinfectant cleaner

Josephson

Rubino

Pepper

1997

Journal of Applied Microbiology

121

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“…An increase in food-borne illness has been observed in many countries recently (Sockett 1993), with a high proportion of these outbreaks occurring in the home (Roberts 1982;Sheard 1986). Households often harbour potential pathogens such as total and faecal coliforms (Scott et al 1982), and previous studies have shown that the kitchen is probably the most important area in relation to the harbouring and transferring of infection (Scott et al 1984).…”

Section: Introductionmentioning

confidence: 99%

Reduction of faecal coliform, coliform and heterotrophic plate count bacteria in the household kitchen and bathroom by disinfection with hypochlorite cleaners

Rusin

Orosz-Coughlin

Gerba

1998

Journal of Applied Microbiology

158

126

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P . R US I N, P. O RO SZ -CO UG H LI N A N D C . G E RB A. 1998. Fourteen sites evenly divided between the household kitchen and bathroom were monitored on a weekly basis for numbers of faecal coliforms, total coliforms and heterotrophic plate count bacteria. The first 10 weeks comprised the control period, hypochlorite cleaning products were introduced into the household during the second 10 weeks, and a strict cleaning regimen using hypochlorite products was implemented during the last 10 weeks. The kitchen was more heavily contaminated than the bathroom, with the toilet seat being the least contaminated site. The highest concentrations of all three classes of bacteria were found on sites that were moist environments and/or were frequently touched; these included the sponge/dishcloth, the kitchen sink drain area, the bath sink drain area, and the kitchen faucet handle(s). The implementation of a cleaning regimen with common household hypochlorite products resulted in the significant reduction of all three classes of bacteria at these four sites and other household sites.

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“…Although disinfectants, such as phenolic compounds or bleach, are effective (48)(49)(50), the resulting protection is relatively brief (51). In one study comparing ammonia, baking soda, borax, vinegar, a liquid dishwashing detergent, and bleach, only bleach was effective against S. aureus, Salmonella typhi, and Escherichia coli (52).…”

Section: Relationship Between Antibacterial Environmental Cleaning Anmentioning

confidence: 99%

Effect of antibacterial home cleaning and handwashing products on infectious disease symptoms: a randomized, double-blind trial

2004

Obstetrics & Gynecology

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Evaluation of disinfectants in the domestic environment under ‘in use’ conditions

Cited by 56 publications

References 9 publications

Characterization and quantification of bacterial pathogens and indicator organisms inhousehold kitchens with and without the use of a disinfectant cleaner

Characterization and quantification of bacterial pathogens and indicator organisms inhousehold kitchens with and without the use of a disinfectant cleaner

Reduction of faecal coliform, coliform and heterotrophic plate count bacteria in the household kitchen and bathroom by disinfection with hypochlorite cleaners

Effect of antibacterial home cleaning and handwashing products on infectious disease symptoms: a randomized, double-blind trial

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