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The hygiene of slicing machines, carving knives and can-openers

Published online by Cambridge University Press:  15 May 2009

R. J. Gilbert  and
Isobel M. Maurer
R. J. Gilbert
Affiliation:
Food Hygiene Laboratory and Disinfection Reference Laboratory, Central Public Health Laboratory, Colindale Avenue, London, N. W. 9
Isobel M. Maurer
Affiliation:
Food Hygiene Laboratory and Disinfection Reference Laboratory, Central Public Health Laboratory, Colindale Avenue, London, N. W. 9
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Summary

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Experiments have been made in several supermarkets, shops and cafés to determine the bacterial counts on slicing machines, carving knives and can-openers after contact with various cooked and canned meats, and to find a simple, quick and effective cleaning method for such articles of equipment. The importance of personal effort in cleaning rather than a reliance on the known attributes of detergent/disinfectants is stressed. The methods available for testing the efficiency of cleaning procedures are outlined.

In vitro tests have shown that the detergent/disinfectant used in the present study at a concentration of 0·75 % (w/v) was satisfactory. This concentration was the minimum inhibitory concentration for Salmonella paratyphi B, which was the most resistant of fifteen strains of bacteria studied.

The design of slicing machines and can-openers is discussed in relation to safety in use and ease of cleaning. Recommendations concerning the necessity of regular and effective cleaning of food-handling equipment and storage of cooked and canned meats before and after slicing are given.

Information

Type
Original Articles
Information
Journal of Hygiene , Volume 66 , Issue 3 , September 1968 , pp. 439 - 450
Copyright
Copyright © Cambridge University Press 1968

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