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Food Protection Trends
Abstracts - October 2003
The Antibacterial Efficacy of
Norwegian Hand Dishwashing Detergents
Hygiene in Ware-washers Utilizing
Blasting Granules That Foodservice Establishments Use
Status of Prerequisite and HACCP Program
Implementation in Iowa Restaurants
The Antibacterial
Efficacy of Norwegian Hand Dishwashing Detergents
Colin Charnock
Faculty of Health Sciences, Oslo University
College, Pilestredet 52, Oslo, Norway
SUMMARY
The antibacterial efficacy of the standard and antibacterial variants of Zalo®,
the leading name brand hand dishwashing detergent in Norway, was investigated
by a variety of techniques. Tests were chosen to simulate possible applications
of the detergents that were expected to have relevance to kitchen hygiene.
According to the manufacturer, the antibacterial detergent is designed for use
as a bacterial inhibitor in cloths, sponges and brushes. This claim was investigated
by inoculating commercially available kitchen sponges with test strains and
detergent and then determining the number of cells surviving this treatment.
The antibacterial formulation significantly reduced (> 4 log) numbers of
both Gram negative bacteria and Staphylococcus
aureus, whereas Gram negative bacteria increased by approximately equal
numbers in control sponges (no detergent) and in sponges containing the standard
version of the detergent. The standard detergent reduced the numbers of
Staphylococcus aureus by > 2 log.
The MIC of each formulation was determined by the pour plate technique, and
growth curves (suspension tests) in broth containing detergents were generated
for culture c23ollection strains and for a bacterial population present in dishwashing
water. Both analyses showed that the antibacterial product was usually the most
efficacious. Pseudomonas aeruginosa was able to grow on a minimal agar medium including
either detergent as a sole source of carbon and energy. P.
aeruginosa was subcultured at least 10 times on minimal medium containing
detergent over a period of about 2 months. In addition, Salmonella
Typhimurium and P. aeruginosa were
grown in tryptone soya broth containing the antibacterial detergent for 15 generations
over a similar time period. Neither treatment had an effect on bacterial
antibiotic resistance.
Hygiene in
Ware-washers Utilizing Blasting Granules That Foodservice Establishments Use
EVA STÅHL WERNERSSON,1* HÅKAN HÅKANSON,1 INGER LINDVALL,2
andCHRISTIAN TRÄGÅRDH2
1-Granuldisk AB, Jägershillgatan 15, SE-213 75 Malmö, Sweden
2-Dept. of Food Engineering, Lund
University, P.O. Box 124, SE-221 00 Lund, Sweden
SUMMARY
Four kitchens, each with a different work load, were used to evaluate the
microbiological risk of utilizing blasting granules in a new type of warewash
machine. The granules, plastic pellets 3.5 - 3.5 mm, are recirculated together
with the dishwater in the machine, and when the dishwater is expelled, the
granules remain in the machine until the next day. Samples of soiled dishwater
and tap water were collected on four occasions during a six-month period.
In terms of CFU/ml, the APC in solutions of soiled dishwater was 2.6 ±
0.8 log, which is lower than that found in manual dishwashing (4.0 ± 1.6 log).
The CFU/ml of Bacillus cereus was 2.8
± 1.2 log and of Enterobacteriaceae was
0.2 ± 0.4 log. The microbiological levels found are representative of normal
working conditions for warewash machines. These levels were compared to results
obtained in model experiments, in which granules were kept, moist but drained,
for 16 hours and 40 hours, comparable to standstill periods overnight or longer.
On the granules in contact with dishwater for 24 or 48 hours, the APC was not
increased and the level of B. cereus was
decreased. There was a slight increase in the number of Enterobacteriaceae,
but the model experiments did not indicate any increased microbiological risk
due to the use of the granules in warewash machines. Outside the machine,
cross-contamination of the faucet was indicated by the numbers of microorganisms
in tap water samples.
Status of
Prerequisite and HACCP Program Implementation in Iowa Restaurants
Kevin R. Roberts1* and Jeannie Sneed2
1-Department
of Hotel, Restaurant, Institution Management and Dietetics, 104 Justin Hall,
Kansas State University, Manhattan, KS 66506
2-Department of Apparel, Educational
Studies, and Hospitality Management, 1055 LeBarron Hall, Iowa State University,
Ames, IA 50010
SUMMARY
The safety of food served in restaurants should be a major concern to both restaurateurs
and consumers. Hazard Analysis Critical Control Point (HACCP) programs
are one means to assure the safety of food. The purpose of this research
was to determine the extent to which prerequisite and HACCP programs were implemented
in independent restaurants in Iowa and assess potential barriers to implementing
food safety practices. Approximately 8% of the restaurant managers indicated
that they have a comprehensive HACCP plan in place. The majority of prerequisite
programs were not implemented. Multiple linear regression analyses indicated
having an employee with the responsibility for overseeing food safety was positively
related to the number of food safety practices implemented. Female managers
were more likely to implement food safety practices than their male counterparts.
Additionally, there was a positive relationship between managers’ education
and the number of food safety practices implemented.
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