Lalla Fairuz, Dingle Peter
School of Environmental Science, Murdoch University, WA, Australia.
J Environ Health. 2004 Sep;67(2):17-22.
The increased incidence of foodborne illness and the growing use of chemical sanitizers in the food industry led the authors to an investigation of alternative, chemical-free methods of sanitizing surfaces using fiber cloths with hot water. The sanitizing performance of kitchen fiber cloths and all-purpose fiber cloths sanitized with hot water at 167 degrees F (75 degrees C) was compared with that of generic cloths such as antibacterial cloths and cleaning cloths sanitized with hot water at 167 degrees F (75 degrees C) or chemical sanitizers--quaternary ammonium compound (QAC) and hypochlorite. The QAC sanitizer resulted in the lowest overall concentrations of Staphylococcus aureus and Escherichia coli. The sanitizing performance of the kitchen fiber cloths was similar to that of the antibacterial cloths (S. aureus: p = .144; E. coli: p = .120) and cleaning cloths (S. aureus: p = .297; E. coli: p = .062) sanitized with QAC. Use of the fiber cloths resulted in lower concentrations of bacteria on stainless-steel kitchen surfaces, compared with the use of the generic cloths sanitized with hot water at 167 degrees F (75 degrees C). Concentrations of bacteria on the surfaces after use of the all-purpose fiber cloths were similar to concentrations of bacteria after use of the generic cloths sanitized with hypochlorite.
食源性疾病发病率的上升以及食品行业中化学消毒剂使用的增加，促使作者对使用热水的纤维布进行表面消毒的替代的、无化学物质的方法展开调查。将在167华氏度（75摄氏度）的热水中消毒的厨房纤维布和通用纤维布的消毒性能，与在167华氏度（75摄氏度）的热水中消毒的抗菌布和清洁布等普通布或化学消毒剂——季铵化合物（QAC）和次氯酸盐的消毒性能进行了比较。QAC消毒剂导致金黄色葡萄球菌和大肠杆菌的总体浓度最低。厨房纤维布的消毒性能与用QAC消毒的抗菌布（金黄色葡萄球菌：p = 0.144；大肠杆菌：p = 0.120）和清洁布（金黄色葡萄球菌：p = 0.297；大肠杆菌：p = 0.062）相似。与使用在167华氏度（75摄氏度）的热水中消毒的普通布相比，使用纤维布可使不锈钢厨房表面的细菌浓度更低。使用通用纤维布后表面的细菌浓度与使用用次氯酸盐消毒的普通布后的细菌浓度相似。
