Cristin-resultat-ID: 1257995
Sist endret: 28. september 2015, 15:12
NVI-rapporteringsår: 2015
Resultat
Vitenskapelig artikkel
2015

The effects of different hygiene procedures in reducing bacterial contamination in a model domestic kitchen

Bidragsytere:
  • Elin Røssvoll
  • Solveig Langsrud
  • S Bloomfield
  • Birgitte Moen
  • Even Heir og
  • Trond Møretrø

Tidsskrift

Journal of Applied Microbiology
ISSN 1364-5072
e-ISSN 1365-2672
NVI-nivå 1

Om resultatet

Vitenskapelig artikkel
Publiseringsår: 2015
Trykket: 2015
Volum: 119
Hefte: 2
Sider: 582 - 593
Open Access

Importkilder

Scopus-ID: 2-s2.0-84937634047

Beskrivelse Beskrivelse

Tittel

The effects of different hygiene procedures in reducing bacterial contamination in a model domestic kitchen

Sammendrag

AIMS: Few studies have compared the effectiveness of hygienic cleaning under simulated use conditions. This study compares commonly used and novel cleaning methods for food contact and hand contact surfaces in kitchens. METHODS AND RESULTS: We report results from two surveys on Norwegian consumers' cleaning procedures. Laboratory models involving cutting boards, tap handles and mobile phones contaminated with Escherichia coli and Staphylococcus aureus were used to compare the hygiene efficacy of commonly used cleaning methods together with new technologies (sprays, single-use wipes, and chlorine-based disinfectants). Commonly used cleaning methods produced a mean log10 reduction (LR) in contamination of 1·5-2·5. The efficacy could be improved by drying or including a disinfection step (mean LR 3·1-4·6). Cleaning of mobile phones was common and was improved by including humidity (1·5-1·9 mean LR). CONCLUSIONS: In many situations, traditional methods used by consumers may be sufficient to hygienically clean surfaces. However, in some situations, such as where there are infected or immune-compromised individuals, or where high risk foods are being handled, hygiene practices resulting in higher LR should be recommended. SIGNIFICANCE AND IMPACT OF THE STUDY: This study demonstrates that data from models simulating use conditions are required to estimate the effectiveness of detergent-based removal practices and how these can be enhanced by inactivation processes such as drying and disinfection to ensure that contamination from food-borne pathogens is reduced to acceptable levels to prevent infection transmission.

Bidragsytere

Elin Røssvoll

  • Tilknyttet:
    Forfatter
    ved Trygg og holdbar mat ved NOFIMA
  • Tilknyttet:
    Forfatter
    ved Animalia

Solveig Langsrud

  • Tilknyttet:
    Forfatter
    ved Trygg og holdbar mat ved NOFIMA

S Bloomfield

  • Tilknyttet:
    Forfatter
    ved London School of Hygiene and Tropical Medicine

Birgitte Moen

  • Tilknyttet:
    Forfatter
    ved Trygg og holdbar mat ved NOFIMA

Even Heir

  • Tilknyttet:
    Forfatter
    ved Trygg og holdbar mat ved NOFIMA
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