Barker J, Naeeni M, Bloomfield S F
Department of Pharmaceutical and Biological Sciences, School of Life and Health Sciences, Aston University, Aston Triangle, Birmingham, UK.
J Appl Microbiol. 2003;95(6):1351-60. doi: 10.1046/j.1365-2672.2003.02127.x.
To establish a laboratory model to compare the effectiveness of detergent-based disinfection procedures for reducing cross-contamination risks during handling of contaminated chicken.
During handling of chickens, artificially contaminated with Salmonella enteritidis PT4, the organism was widely spread to hands, cloths, and hand- and food-contact surfaces. Hygiene procedures were assessed on the basis of their ability to reduce the number of recoverable salmonellas to <1 CFU. Although detergent-based cleaning using a typical bowl-wash routine without rinsing produced some risk reduction (from 100 to 61.4% of contaminated surfaces), it was insufficient to consistently restore surfaces to a hygienic state. By combining detergent-based cleaning with a rinsing step or with hypochlorite at 500 ppm (of available chlorine) some further reduction in microbial risk was achieved, but was not considered satisfactory for food hygiene purposes. By contrast the risk reduction produced by hypochlorite at 5000 ppm was highly significant and was sufficient to reduce the number of contaminated surfaces to 2.9%.
A key step in achieving a hygienic state through detergent-based cleaning is rinsing but even this will not produce a 'hygienic' result for difficult surfaces such as the chopping board or the dishcloth. Disinfectant compounds should be considered in order to reduce the potential for foodborne cross infection within the home environment.
Although tests are available to determine the performance of disinfectants, there are no quantitative procedures available to compare the risk reduction achieved by disinfection with that produced by detergent-based procedures. This study describes a reproducible laboratory method which can be used to differentiate the effectiveness of different hygiene procedures for reducing cross-contamination risks during food handling.
建立一个实验室模型，以比较基于洗涤剂的消毒程序在处理受污染鸡肉时降低交叉污染风险的效果。
在处理人工感染肠炎沙门氏菌PT4的鸡肉过程中，该菌广泛传播至手部、衣物以及手和食品接触表面。根据将可恢复的沙门氏菌数量减少至<1 CFU的能力对卫生程序进行评估。尽管使用典型的洗碗程序且不冲洗的基于洗涤剂的清洁方法可降低一些风险（从100%受污染表面降至61.4%），但不足以始终将表面恢复到卫生状态。通过将基于洗涤剂的清洁与冲洗步骤或与500 ppm（有效氯）的次氯酸盐相结合，可进一步降低微生物风险，但从食品卫生目的来看并不令人满意。相比之下，5000 ppm的次氯酸盐产生的风险降低非常显著，足以将受污染表面数量减少至2.9%。
通过基于洗涤剂的清洁达到卫生状态的关键步骤是冲洗，但即使这样对于砧板或洗碗布等难清洁表面也不会产生“卫生”结果。应考虑使用消毒剂化合物以降低家庭环境中食源性交叉感染的可能性。
尽管有测试可确定消毒剂的性能，但没有定量程序可用于比较消毒与基于洗涤剂的程序所实现的风险降低情况。本研究描述了一种可重复的实验室方法，可用于区分不同卫生程序在食品处理过程中降低交叉污染风险的有效性。
