کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4560228 | 1330494 | 2009 | 4 صفحه PDF | دانلود رایگان |
Several household disinfecting treatments to reduce bacteria, yeasts and molds on kitchen sponges were evaluated. Sponges were soaked in 10% bleach solution for 3 min, lemon juice (pH 2.9) for 1 min, or deionized water for 1 min, placed in a microwave oven for 1 min at full power, or placed in a dishwasher for full wash and drying cycles, or left untreated (control). Microwaving and dishwashing treatments significantly lowered (P < 0.05) aerobic bacterial counts (<0.4 log and 1.6 log CFU/sponge, respectively) more than any chemical treatment or control (7.5 CFU/sponge). Counts of yeasts and molds recovered from sponges receiving microwave (<0.4 log CFU/sponge) or dishwashing (0.4 log CFU/sponge) treatments were significantly lower than those recovered from sponges immersed in chemical treatments. Our study shows that microwaving and dishwashing treatments may kill foodborne pathogens in a household kitchen environment.
Journal: Food Control - Volume 20, Issue 3, March 2009, Pages 310–313