食品工业中布料和消毒剂的抗菌作用以及环境替代物的使用。
The antibacterial action of cloths and sanitizers and the use of environmental alternatives in food industries.
作者信息
Lalla Fairuz, Dingle Peter, Cheong Cedric
机构信息
School of Environmental Science, Murdoch University, Murdoch, West Australia, Australia.
出版信息
J Environ Health. 2005 Dec;68(5):31-5.
The use of cleaning cloths in food industries has been implicated in the spread and growth of infective bacteria. Generic cloths sanitized with hot water at 75 degrees C and chemical sanitizers such as quaternary ammonium compounds (QAC) and hypochlorites currently used in food industries were compared with environmentally conscious alternatives such as fiber cloths sanitized with hot water at 75 degrees C. The results indicated that concentrations of Staphylococcus aureus and Escherichia coli on the fiber cloths were significantly lower than concentrations of bacteria on most of the generic cloths sanitized with hot water at 75 degrees C or a chemical sanitizer. Concentrations of bacteria on the fiber cloths sanitized with hot water at 75 degrees C also were lower than concentrations on cloths sanitized with chemical sanitizers. Concentrations of bacteria on the generic cloths, however, were significantly increased.
食品行业中清洁布的使用被认为与感染性细菌的传播和生长有关。将目前食品行业使用的用75摄氏度热水消毒的普通布以及化学消毒剂（如季铵化合物（QAC）和次氯酸盐）与注重环保的替代品（如用75摄氏度热水消毒的纤维布）进行了比较。结果表明，纤维布上金黄色葡萄球菌和大肠杆菌的浓度明显低于大多数用75摄氏度热水或化学消毒剂消毒的普通布上的细菌浓度。用75摄氏度热水消毒的纤维布上的细菌浓度也低于用化学消毒剂消毒的布上的细菌浓度。然而，普通布上的细菌浓度显著增加。
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