Handojo Aldo, Lee Jaesung, Hipp Joel, Pascall Melvin A
Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210, USA.
J Food Prot. 2009 Jun;72(6):1315-20. doi: 10.4315/0362-028x-72.6.1315.
This study investigated residual bacteria and different food types left on tableware items after various washing and sanitization protocols. Escherichia coli K-12 and Staphylococcus epidermidis were inoculated into whole milk and soft cream cheese. The milk was used to contaminate regular drinking glasses and the cheese was used to contaminate plates and silverware. These tableware items were washed in manual (43 degrees C) and mechanical (49 degrees C) washers and sanitized with different sanitizers (24 degrees C) for 5 s. Quaternary ammonium compound, sodium hypochlorite, peroxyacetic acid, neutral electrolyzed water (NEW), and a combination of citric acid with sodium dodecylbenzene sulfonate (acidic formulation) were used as the chemical sanitizers. Tap water was used as a control. Results showed that at least 5-log reductions in both bacterial numbers were achieved for all sanitizers in both types of washers, except for the control. With mechanical dishwashing, the NEW and acidic formulation treatments reduced bacterial populations by >6.9 and >6.0 log CFU per tableware item, respectively. With the manual operation, bacterial numbers were reduced by >5.4 and >6.0 log CFU per tableware item, respectively. This study revealed that NEW and the acidic formulation are as effective as the other chemical sanitizers for food contact surface sanitization in manual and mechanical ware washing.
本研究调查了经过各种洗涤和消毒方案后餐具上残留的细菌以及不同食物类型。将大肠杆菌K - 12和表皮葡萄球菌接种到全脂牛奶和软质奶油奶酪中。牛奶用于污染普通水杯，奶酪用于污染盘子和餐具。这些餐具在手动（43摄氏度）和机械（49摄氏度）洗碗机中洗涤，并用不同的消毒剂（24摄氏度）消毒5秒。季铵化合物、次氯酸钠、过氧乙酸、中性电解水（NEW）以及柠檬酸与十二烷基苯磺酸钠的组合（酸性配方）用作化学消毒剂。自来水用作对照。结果表明，除对照外，两种类型洗碗机中所有消毒剂对细菌数量均实现了至少5个对数级的减少。对于机械洗碗，NEW和酸性配方处理分别使每件餐具上的细菌数量减少>6.9和>6.0 log CFU。对于手动操作，每件餐具上的细菌数量分别减少>5.4和>6.0 log CFU。本研究表明，在手动和机械餐具洗涤中，NEW和酸性配方在食品接触表面消毒方面与其他化学消毒剂一样有效。
