期刊
FOOD CONTROL
卷 20, 期 3, 页码 310-313出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2008.05.020
关键词
Sponges; Disinfection; Kitchen; Household; Bacteria; Spoilage; Foodborne illness
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. Published by Elsevier Ltd.
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