- March 27, 2017
- Posted by: David
- Category: Beverage, Food Industries, Water Based Industries
Handojo A1, Lee J, Hipp J, Pascall MA.
This research investigated residual micro organism and completely different meals varieties left on tableware gadgets after numerous washing and sanitization protocols. Escherichia coli Okay-12 and Staphylococcus epidermidis had been inoculated into complete milk and gentle cream cheese. The milk was used to infect common ingesting glasses and the cheese was used to infect plates and silverware. These tableware gadgets had been washed in guide (43 levels C) and mechanical (49 levels C) washers and sanitized with completely different sanitizers (24 levels C) for five s. Quaternary ammonium compound, sodium hypochlorite, peroxyacetic acid, impartial electrolyzed water (NEW), and a mixture of citric acid with sodium dodecylbenzene sulfonate (acidic formulation) had been used because the chemical sanitizers. Faucet water was used as a management. Outcomes confirmed that not less than 5-log reductions in each bacterial numbers had been achieved for all sanitizers in each sorts of washers, apart from the management. With mechanical dishwashing, the NEW and acidic formulation remedies lowered bacterial populations by >6.9 and >6.zero log CFU per tableware merchandise, respectively. With the guide operation, bacterial numbers had been lowered by >5.four and >6.zero log CFU per tableware merchandise, respectively. This research revealed that NEW and the acidic formulation are as efficient as the opposite chemical sanitizers for meals contact floor sanitization in guide and mechanical ware washing.