An assessment of cleaning and sampling methods for food-contact surfaces in premises preparing and selling high-risk foods.
The performance of agar-contact plates and an alginate-swab method for sampling food surfaces before and after cleaning was compared. Contact plates were more convenient, and were at least as sensitive as the swabbing method. To assess cleaning efficiency repeated sampling was carried out in selected premises, and several cleaning methods were introduced for trial periods. Some surfaces, notably wood and polypropylene, were particularly difficult to clean. For these scrubbing with a nylon brush was the best method. Other surfaces were more easily cleaned, and generally the methods introduced as part of this study were better than the original method used in the premises. Paper proved to be unpopular, and cleaning solutions applied with it did no better than those cleaned with a multiuse cloth kept soaking in a detergent and hypochlorite solution.
Tebbutt
G M
GM
Middlesbrough Public Health Laboratory, South Cleveland Hospital.
D003902:Detergents; D004203:Disinfection / Q000379:methods*; D004926:Escherichia coli / Q000302:isolation & purification*; D005511:Food Handling / Q000592:standards*; D005516:Food Microbiology; D005525:Food-Processing Industry / Q000592:standards*; D006997:Hypochlorous Acid; D011126:Polypropylenes; D014934:Wood
D003902:Detergents; D011126:Polypropylenes; D006997:Hypochlorous Acid