The effects of cleaning and disinfection in reducing Salmonella contamination in a laboratory model kitchen.
This study describes a reproducible laboratory method that can be used to differentiate the effectiveness of different hygiene procedures for reducing cross-contamination risks during food handling. During handling of contaminated chickens, Salmonella enteritidis spread to hands, cloths, and hand- and food -contact surfaces. Hygiene procedures were assessed on their ability to reduce the number of salmonellas to <1cfu. Detergent-based cleaning without rinsing was insufficient to consistently restore surfaces to a hygienic state. By combining detergent-based cleaning with a rinsing step, some further reduction in microbial risk was achieved, but was not be considered satisfactory for food hygiene purposes. By contrast the risk reduction produced by hypochlorite at 5000ppm was sufficient to reduce the number of contaminated surfaces to 2.9%. Disinfectant compounds should be considered in order to reduce the potential for foodborne cross infection within the home environment. J Appl Microbiol 2003;95:1351-1360.
Publication Type: Journal article
Publisher: Journal of Applied Microbiology