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Reducing bacteria in household sponges

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Judy Ikawa at Natural Formulas
Judy Ikawa
  • Natural Formulas
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Abstract

A used sponge contains bacteria that multiply rapidly under favorable conditions. Usually, nutrients and moisture in the sponge are sufficient to support growth of these micro-organisms. Successive use of the same dirty sponge can transfer bacteria from one surface to another during the 'cleaning' process. To minimize the potential spread of bacteria, sponges should be decontaminated regularly. In this study, several physical and chemical decontamination methods were evaluated. Heating a contaminated sponge for one minute in a microwave over or boiling a sponge in water for five minutes resulted in a more than 99.9 percent reduction in the number of bacteria. Soaking contaminated sponges for five minutes in a solution of bleach or a cleaner that contains a quaternary ammonium compound also resulted in a more than 99.9 percent reduction of bacteria. Other products such as hydrogen peroxide, isopropyl alcohol, ammonia, and vinegar were effective in reducing the bacterial load in laboratory-inoculated sponges but not in consumer-used sponges, which contained a higher concentration of bacteria.
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Copyright © 1999. All rights reserved.
Copyright © 1999. All rights reserved.
Copyright © 1999. All rights reserved.
Copyright © 1999. All rights reserved.
Copyright © 1999. All rights reserved.
... Sponges collected from consumers can contain high bacterial numbers, in the range of 6-9 log CFU, (Evans and Redmond, 2019;Hilton and Austin, 2000;Ikawa and Rossen, 1999;Rossi et al., 2013). A wide diversity of non-pathogenic and opportunistic pathogenic bacteria as well as viruses, Archeae and Eukaryota have been found in used sponges (Cardinale et al., 2017;Jacksch et al., 2020). ...
... Cleaning or disinfection of cleaning utensils may be a way to control the bacterial contamination and limit further spreading in the kitchen environment and will also lead to reduce waste as the utensils will have a longer lifetime. There are several studies on cleaning and disinfection of sponges (Ikawa and Rossen, 1999;Park et al., 2006;Sharma et al., 2009), but to our knowledge no studies on kitchen brushes. Addition of hypochlorite or dish washing detergents to sponges have been reported to reduce the bacterial levels by 1.5-5 log CFU (Ikawa and Rossen, 1999;Nielsen et al., 2002;Rusin et al., 1998), but some studies report that the antibacterial effect is quenched by the presence of food soil (Kusumaningrum et al., 2002;Sharma et al., 2009). ...
... There are several studies on cleaning and disinfection of sponges (Ikawa and Rossen, 1999;Park et al., 2006;Sharma et al., 2009), but to our knowledge no studies on kitchen brushes. Addition of hypochlorite or dish washing detergents to sponges have been reported to reduce the bacterial levels by 1.5-5 log CFU (Ikawa and Rossen, 1999;Nielsen et al., 2002;Rusin et al., 1998), but some studies report that the antibacterial effect is quenched by the presence of food soil (Kusumaningrum et al., 2002;Sharma et al., 2009). Sharma et al. (2009), reported that the use of dishwasher or 1 min treatment in microwave oven reduced the bacterial levels on sponges by >5 log or 6 log, respectively. ...
Dishwashing sponges and brushes: Consumer practices and bacterial growth and survival
Article
Full-text available
  • Jan 2021
  • INT J FOOD MICROBIOL
Sponges are frequently used in kitchens and have been shown to harbor large numbers of bacteria, occasionally also pathogens. Less is known about kitchen brushes regarding usage and presence of bacteria. In the present study, the use of sponges and brushes was studied in a survey among 9966 European consumers in ten countries, and growth and survival of bacteria in sponges and brushes were examined in laboratory experiments. Sponges were the preferred hand-cleaning utensils for washing-up in the majority of countries, while brushes were most frequently used in Denmark and Norway. Consumers mostly change their sponges at regular times, but also sensory cues (looks dirty, smelly, slimy) and usage occurrences such as wiping up meat juices may trigger replacement. Besides cleaning the dishes, over a quarter of the dish brush users also use it to clean a chopping board after soilage from chicken meat juices. The water uptake and drying rate varied considerably, both between different sponges and between brushes and sponges, where brushes dried fastest. Campylobacter survived one day in all sponges and Salmonella more than seven days in two of three types of sponges. In the type of sponge that dried slowest, Salmonella grew on the first day and was always found in higher levels than in the other sponges. Non-pathogenic bacteria grew in the sponges and reached levels around 9 log CFU/sponge. In brushes all types of bacteria died over time. Campylobacter and Salmonella were reduced by more than 2.5 log to below the detection limit after one and three days, respectively. Bacteriota studies revealed a tendency for a dominance by Gram-negative bacteria and a shift to high relative prevalence of Pseudomonas over time in sponges. Both enumeration by agar plating and bacteriota analysis confirmed that the pathogens were in a minority compared to the other bacteria. Treatments of sponges and brushes with chlorine, boiling or in the dishwasher were effective to reduce Salmonella. We conclude that brushes are more hygienic than sponges and that their use should be encouraged. Contaminated sponges or brushes should be replaced or cleaned when they may have been in contact with pathogenic microorganisms, e.g. used on raw food spills. Cleaning of sponges and brushes with chlorine, boiling or dishwasher may be a safe alternative to replacing them with new ones.
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... Spons adalah sumber kontaminasi utama karena dapat terjadi kontaminasi silang menularkan patogen bawaan makanan dan mikroorganisme yang mengalami pembusukan pada sisa makanan. (8) (9) Bakteri pathogen yang tumbuh pada spons dapur seperti Eschericia coli, Salmonella, Klebsiella pneumonia dan Enterobacter. ...
... Spons yang terkontaminasi dapat mengkontaminasi peralatan makan, sehingga menyebabkan penularan penyakit bawaan makanan. (4) (8) Spons yang tidak memenuhi syarat dan digunakan dalam pencucian peralatan makan dapat menyebabkan kontaminasi pada makanan yang disajikan. Sebanyak 80% bakteri S.aureus terdapat pada spons cuci piring. ...
Analisis Jumlah Angka Kuman Pada Spons Dapur
Article
Full-text available
  • Jan 2022
Peralatan makan yang tidak hygiene dapat menyebabkan penularan penyakit. Peralatan makan dapat terbebas dari mikroorganisme melalui proses pencucian. Pencucian peralatan makan menggunakan perangkat lunak dan keras, seperti . Perangkat lunak seperti air dan larutan pencucian, sedangkan perangkat keras seperti baskom, kran air, bak pencucian dan spons. Kebiasaan meninggalkan spons dalam air cucian mengakibatkan pertumbuhan mikroorganisme. Bahan spons berpori dapat menjadi sumber kontaminasi utama, karena kontaminasi silang menularkan mikroba patogen yang berasal dari sisa makanan yang mengalami pembusukan pada sisa makanan. Penelitian ini bertujuan mengetahui jumlah angka kuman pada spon dapur yang digunakan untuk mencuci alat makan. Jenis penelitian deskriptif, pemeriksaan angka kuman pada spons berdasarkan frekuensi pemakaian dan penyimpanan. Kriteria sampel adalah spon yang digunakan rumah tangga setelah penggunaan dicuci dan dikeringkan, setelah penggunaan di cuci dan tidak dikeringkan, setelah penggunaan tidak di cuci dan dikeringkan serta spons setelah digunakan tidak dicuci dan tidak di keringkan. Sampel diambil dan ditumbuhkan pada media agar, selanjutnya di inkubasi pada incubator. Penelitian dilakukan di laboratorium Jurusan Kesehatan Lingkungan. Hasil penelitian jumlah angka kuman pada spons dapur berbeda berdasarkan perlakuan. Spons dapur yang dicuci dan di keringkan setelah penggunaan mempunyai kandungan angka kuman lebih rendah dibandingkan dengan spons dapur yang tidak di cuci dan tidak dikeringkan setelah penggunaan. Sehingga disarankan spon setelah digunakan harus dicuci dan dikeringkan untuk memperlambat pertumbuhan bakteri serta mengganti spons cuci piring seminggu sekali.
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... Nevertheless, they come into the closest contact with food contact surfaces such as cutting boards and various kitchen utensils. Food scums that act as nutrients and the moisture in the sponge are sufficient to support the growth of microorganisms (27). Dish detergent alone is not effective in cleaning the sponge as it does not achieve the safe level of bacteria reduction. ...
... Dish detergent alone is not effective in cleaning the sponge as it does not achieve the safe level of bacteria reduction. In households, it is recommended to heat the contaminated sponge for 1 minute in a microwave or boil the sponge in water for 5 minute; these methods can achieve 99.9% reduction in the number of bacteria (27). ...
Gaps and common misconceptions in public’s food safety knowledge
Article
  • May 2018
Background: Incidence rates of some foodborne illnesses (FBIs) in BC still remain on the rise despite numerous initiatives to prevent FBIs. This rise over the years has been attributed to gaps in the public’s food-safety knowledge and practices. In order to decrease incidence rates and prevent future FBIs, efforts should be made to identify common misconceptions in the public’s food safety knowledge. With a focus on the Metro Vancouver population, common misconceptions in food safety were found and their knowledge level towards the misconceptions was analyzed. Methods: An in-person survey was conducted in three locations in Metro Vancouver. The survey asked for demographics information, perceived food safety knowledge and food safety misconceptions. ANOVA and Independent Sample T-test were administered to analyze results. Results: No statistically significant difference in food safety knowledge was found between groups by gender, age, and geographic region. The majority of participants rated their food safety knowledge as moderate but they demonstrated a poor knowledge level in food safety. Conclusion: The public’s knowledge level should be improved to prevent further rises of FBIs. Initiatives involving the provincial Foodsafe certification program, secondary school curriculums and health authority websites can be utilized to educate the public.
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... Contaminated kitchen sponges are not unique to college students. In fact, numerous studies have observed elevated levels of bacteria, and sometimes even harmful pathogens in kitchen sponges (Cardinale et al., 2017;Cogan et al., 2002;Erdoğrul & Erbilir, 2005;Ergönül, 2022;Evans & Redmond, 2019;Hilton & Austin, 2000;Ikawa & Rossen, 1999;Kusumaningrum et al., 2002;Marotta et al., 2018;Møretrø et al., 2022;Osaili et al., 2020;Rossi et al., 2012Rossi et al., , 2013. In a study from Turkey, kitchen sponges underwent analysis for total mesophilic aerobic bacteria, Staphylococcus aureus, Salmonella spp., E. coli O157:H7, total coliform bacteria, and yeast and molds. ...
Recovery of Microorganisms from Various Locations in Apartments Occupied by College Students
Article
Full-text available
  • Jan 2024
Introduction: Microbial contamination in living quarters is important for public health and contamination of different locations within the home is of general interest. Objective: The objective of this study was to determine the level of contamination at five different locations in university apartments. Method: Total aerobic microorganisms and yeast and mold populations were enumerated from kitchen sink drains, kitchen counters, refrigerator door handles, toilet seats, and kitchen sponges over a 6-week period. Results: Kitchen sponges were found to harbor the highest bacterial and yeast/mold populations among the five locations sampled. Kitchen sink drains were the second most contaminated location with the kitchen counter, refrigerator door handle and toilet seat containing the fewest number of microorganisms from among the locations tested. Conclusions: This points to the importance of finding an alternative method of cleaning or changing sponges frequently.
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... This practice can be the primary cause of cross contamination since the food residue enters one canister and eventually spreads to another. Several research have supported the bactericidal effect treating sponges through the microwave and dishwasher ( Ikawa and Rossen, 1999;Park et al., 2006). These studies on cleaning and disinfecting sponges' mains focus on killing bacteria, however doing it so will limit the sponge's lifespan and buying new sponges every week much more expensive. ...
MARVEL SPONGE; A VOGUISH VERSATILE DISHWASHING TOOL
Thesis
Full-text available
  • May 2024
This study aims to design and develop Marvel Sponge; A Voguish Versatile Dishwashing Tool, a multifunctional dishwashing sponge designed to be sterile, functional, and economically efficient. The research objectives focus on testing the sponge’s sterility, functionality, and time efficiency. To achieve these objectives, the study employed both descriptive and inferential statistical measures. The median was used to assess central tendency due to the ordinal nature of the Likert scale-based functionality questionnaire. The Mann-Whitney U test was utilized to evaluate the efficiency of the treatment, providing a robust comparison between two groups, especially with small sample sizes. In accordance with the correct computation and used statistical methodology and its corresponding numerical result based on the evaluation on functionality, the marvel sponge obtained a grand median of 5 which has a descriptive rating of Highly Functional. Furthermore, the results from the Department of Science and Technology (DOST) microbiological testing report confirmed the effectiveness of the Marvel Sponge in maintaining high sterility and hygiene standards. The testing and correction process ensured the final prototype was free from defects, addressing the common issues of locating and repeatedly applying dishwashing liquid, which can lead to unhygienic practices and bacterial contamination. However, the efficiency evaluation revealed a significant difference between the new and existing sponge technologies. The Mann-Whitney U test results indicated that the new Marvel Sponge is less efficient than the existing sponges. Despite this, the Marvel Sponge excels in sterility and functionality, providing a reliable solution for maintaining strict hygiene standards in dishwashing. Overall, the Marvel Sponge has been successfully designed and developed to address key issues in dishwashing. It is highly functional, and maintains stringent sterility standards, making it a reliable solution for consumers' cleaning needs. This innovative tool not only enhances the dishwashing experience but also ensures hygienic practices, thereby contributing to overall household health
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... Rossi 33 realizou um estudo com esponjas de cozinha e obteve resultados semelhantes aos obtidos neste trabalho, onde a fervura durante cinco minutos inativou um número maior de microrganismos quando comparado ao hipoclorito de sódio 200 ppm. Resultados similares foram encontrados por Ikawa e Rossen 34 , onde a fervura durante cinco minutos proporcionou uma redução acentuada do número de microrganismos, e por Sharma et al 35 em que a imersão das esponjas em hipoclorito de sódio 10% durante três minutos apresentou menor eficiência quando comparado com a fervura em forno microondas durante um minuto. ...
Esponjas de banho: promovem limpeza ou podem ser reservatório e veículo de transmissão de microrganismos?
Article
  • Sep 2020
As esponjas de banho podem carrear contaminação, pois sua estrutura favorece a multiplicaçãomicrobiana. Desse modo, o objetivo deste trabalho foi verificar a eficiência de dois métodos dedesinfecção para diminuir a quantidade de microrganismos de importância clínica nas esponjas debanho. Foram analisadas 30 esponjas de banho (15 vegetais e 15 sintéticas) que foram cortadas emtrês partes iguais. Uma delas serviu como controle. As demais partes foram submetidas à desinfecçãopor fervura durante cinco minutos e à imersão em hipoclorito de sódio 200 ppm. Os resultadosdemonstraram média de contaminação de bactérias heterotróficas de 4,1 LogUFC/mL e4,7 LogUFC/mL, para as vegetais e sintéticas, respectivamente. A maioria (80%) das esponjas(10 sintéticas e 14 vegetais) apresentou contaminação por microrganismos de importância clínica.Os métodos de desinfecção reduziram as contagens de bactérias heterotróficas em 3,3 LogUFC/mL comfervura durante cinco minutos e 1,8 LogUFC/mL com desinfecção em hipoclorito de sódio 200 ppm.Conclui-se, portanto, que as esponjas de banho possuem contaminação microbiológica deimportância clínica e que a fervura por cinco minutos é um método de fácil execução, baixo custoe capaz de controlar a quantidade de bactérias nas esponjas utilizadas para banho, reduzindo adisseminação de doenças.
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... However, Norwegian consumers reportedly used brushes more often than sponges for such purposes, which probably leads to less usage of the sponges than in Portugal. There are several other studies from other countries (Brazil, Netherlands, UK) on bacterial levels in used kitchen sponges with a reported bacterial count in the range 6-9 log (Hilton & Austin, 2000;Ikawa & Rossen, 1999;Kusumaningrum et al., 2002;Rossi et al., 2013), meaning that the levels in the present Portuguese study were higher than in other studies. However, as very limited information about the use of the sponges was provided in the other studies, it is not known why higher bacterial numbers were observed in the Portuguese sponges.Virtually, no consumer practices investigated had a significant effect on the bacterial numbers in sponges or brushes when analysed at the point of delivery. ...
Bacterial levels and diversity in kitchen sponges and dishwashing brushes used by consumers
Article
Full-text available
  • May 2022
Aims: The purpose of the work was to investigate bacterial levels and diversity as well as survival of Salmonella in used dish washing sponges and brushes and identify consumer practices that can potentially explain bacterial status of these items. Methods and results: Used washing up utensils were collected from consumers. The bacterial numbers (TVC) were very variable with an extremely high median level (10.3 log cfu/item) in Portuguese sponges and lower levels in Norwegian items (7.3 and 7.0 cfu/item for sponges and brushes). No self-reported practices or household composition could explain differences found in TVC levels among the collected sponges. Lower mean TVC levels were found in unworn brushes and brushes regularly cleaned with soap, but the differences were modest (1.5 log or less). A common set of bacteria was found in brushes and sponges, dominated by Acinetobacter, Chryseobacterium, Enhydrobacter, Enterobacteriaceae and Pseudomonas. There was no difference in TVC or bacterial diversity between conventional and antimicrobial sponges containing silver after four weeks of use. For used brushes inoculated with Salmonella and allowed to dry overnight, a significant reduction in Salmonella numbers was observed. No reduction was observed for brushes stored humid (in a plastic bag) or for sponges regardless of storing conditions. Conclusions: Overall, lower bacterial levels were observed in used brushes than in sponges, and Salmonella died more rapidly in brushes. A common set of non-pathogenic bacteria dominated in brushes and sponges. Significance and impact of study: The study demonstrates that the use of brushes may be more hygienic than the use of sponges.
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... The optimum conditions for growth of foodborne pathogens include an aerobic, wet, room temperature environment (Ikawa & Rossen, 1999). Hilton and Austin (2000) believe that the kitchen dishcloth meets the criteria of a fomite to harbour and transfer pathogenic bacteria from the cloth to kitchen surfaces and food. ...
Determining the most effective common household disinfection method to reduce the microbial load on domestic dishcloths: a pilot study
Article
  • Feb 2021
The domestic dishcloth has been shown to be the most contaminated item in the domestic kitchen, reported to contain up to 10 ⁸ bacteria for up to 48 hours. Their smooth texture and large surface area allow bacteria to be transferred to kitchen surfaces easily, presenting a greater risk of cross-contamination and potentially contributing to foodborne illness. The purpose of this pilot study was to determine the most effective method to decrease the aerobic colony count (ACC) present on contaminated dishcloths. Dishcloths were inoculated in a beef slurry for 48 hours at room temperature. Contaminated dishcloths were subjected to 1-minute treatments of 10% bleach solution, lemon juice, vinegar, tap water, and microwaving. Serial dilutions were plated and incubated at 37°C overnight. Three replicates were produced, and 95% confidence intervals were calculated. Although treatments of 10% bleach solution and vinegar showed reduced ACC growth, no growth was identified after microwaving dishcloths for 1 minute on high power. There was no significant difference identified between the tap water and lemon juice treatments. Given that this is the first study conducted directly comparing different disinfection methods for dishcloths, microwaving dishcloths on high power for 1 minute can be recommended to disinfect domestic dishcloths and reduce cross-contamination within the home.
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Uji Kontaminasi Bakteri Pada Spons Pencuci Piring Ibu Rumah Tangga Berdasarkan Lama Penggunaan
Article
Full-text available
  • Sep 2021
Spons pencuci piring merupakan tempat yang ideal untuk mikroorganisme seperti bakteri berbahaya dan patogen lainnya seperti e-coli, Staphylococcus aureus, dan salmonela. Spons umumnya digunakan di dapur untuk keperluan mencuci peralatan rumah tangga seperti piring, gelas, dan lainnya. Penelitian ini bertujuan untuk mengidentifikasi bakteri yang terdapat pada spons pencuci piring yang digunakan oleh ibu rumah tangga. Identifikasi dilakukan dengan metode inokulasi rendaman air spons pencuci piring dimana metode ini berfungsi untuk mengetahui spesies bakteri kontaminan yang tumbuh pada sampel. Penelitian ini menggunakan 3 populasi responden yang dengan rentang waktu penggunaan yang berbeda antara 2 minggu, 4 minggu, dan 6 minggu. Hasil penelitian menunjukkan terdapat kontaminasi bakteri pada rentang waktu 6 minggu. Hasil identifikasi menunjukkan mikroba yang tumbuh adalah E-coli yang merupakan bakteri pathogen. Berdasarkan hasil penelitian dapat diketahui bahwa sampel spons dengan pemakaian lebih dari 4 minggu menunjukan hasil Positif kontaminasi bakteri E-coli sehinggadapat disimpulkan rentang waktu yang aman dalam penggunaan spons untuk diganti adalah adalah 4 minggu.
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Salmonellosis Control: Estimated Economic Costs
Article
Full-text available
  • Jul 1988
Salmonellosis, a common human intestinal disorder primarily caused by Salmonella- contaminated meats and poultry, was estimated to cost Americans around one billion dollars in 1987. Only medical costs and productivity losses were included in the estimate of costs of the two million cases estimated to occur annually. If pain and suffering, lost leisure time, and chronic disease costs could be easily quantified, the estimate would increase significantly. Other procedures for calculating the value of life could change the estimates of economic benefits of reducing human salmonellosis. Incorporating losses to farmers, whose animals have reduced feed efficiency, reduced weight gain, or deaths because of chronic salmonellosis, would increase the size of estimates. Costs of food safety regulatory programs and costs to the industry for product recalls and plant closures due to foodborne salmonellosis outbreaks, if included, would also increase the size of estimates. The National Academy of Sciences has endorsed risk assessment as a necessary method for evaluating and improving food safety regulatory programs, especially as applied to Salmonella contamination of poultry. This report reviews and updates research on cost estimates of salmonellosis. Understanding the costs of salmonellosis is an important part of risk assessment, as a key objective of regulatory programs is reducing human salmonellosis.
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Efficacy of sodium hypochlorite bleach and 'alternative' products in preventing transfer of bacteria to and from inanimate surfaces
Article
  • Jan 1997
  • J ENVIRON HEALTH
Advocates continue to promote the use of 'environmentally friendly' products/mixtures as alternatives for Environmental Protection Agency (EPA) registered disinfectants even though information regarding the effectiveness of the 'alternatives' is limited. This study investigates the ability of sodium hypochlorite bleach at the dilution recommended for disinfection of nonporous surfaces, and several 'alternatives' (ammonia, baking soda, borax, vinegar and a liquid dishwashing detergent) at concentrations in excess of normal recommendations for use, to kill and/or remove bacteria from surfaces. This study also explores the ability of these products to prevent the transfer of bacteria from one surface to another. Results of initial tests using a procedure required by the EPA for the determination of disinfectant efficacy of dilutable products, indicated that only bleach was effective against Staphylococcus aureus, Salmonella typhi, and Escherichia coli. These organisms represent the wide array of Gram positive and negative bacteria found on various surfaces. Although undiluted ammonia and vinegar also showed antimicrobial activity against the Gram negative organisms S. typhi and E. coli, none of the 'alternatives' were effective against the Gram positive bacteria, S. aureus. As the identity of bacteria on any surface is unknown by the consumer, the use of a disinfectant proven to have a broad spectrum of antimicrobial activity would be more prudent than using a substance having limited or no efficacy. A simulated use test using solutions of bleach, baking soda, borax, and the liquid detergent, as well as undiluted ammonia and vinegar against S. aureus and E. coli, also was performed. Antimicrobial activity, mechanical removal, and the transfer of organisms to a second surface during the simulated cleaning process were evaluated. The bleach exhibited the expected disinfectant efficacy by eliminating both test organisms from the original surface and the sponge, and preventing the transfer of the organisms to surrounding areas. Undiluted ammonia and vinegar were also effective, but only against E. coli. Again, none of the 'alternatives' were effective against S. aureus.
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A bacteriological survey of kitchens
Article
  • Jan 1978
A survey is reported of the bacteria found at some 5000 sampling positions in 100 kitchens of a variety of premises. The results identify surfaces of highest risk to health. They highlight the relationship between bacterial contamination and the type of task being carried out, and indicate the extent of cross-contamination. On the basis of the survey data, some practical bacteriological standards for kitchens are proposed.
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A Bacteriological Survey of the Domestic Environment
Article
  • Dec 1978
  • J APPL MICROBIOL
The results of a survey of the bacterial flora in many sites in 21 homes are discussed. In all areas both wet and dry, coagulase negative, Gram positive cocci and Bacillus spp. were found. Wet areas such as kitchen sinks and drains contained large numbers of Escherichia coli and sometimes Klebsiella pneumoniae, Citrobacter and Enterobacter spp. In toilet areas, little evidence was found of contamination with organisms of faecal origin. Of 47 samples taken from teacloths and towels 22 were contaminated with Staphylococcus aureus although the actual numbers of this organism were low. Pseudomonas aeruginosa was isolated from several sites in one home only.
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Investigations of the effectiveness of detergent washing, drying and chemical disinfection on contamination of cleaning cloths
Article
  • Mar 1990
  • J APPL MICROBIOL
Detergent washing, drying and chemical disinfection for decontamination of cleaning cloths was investigated with cloths contaminated by use in the domestic environment. Detergent washing produced only limited reductions in microbial contamination and cloths then stored at room temperature for 24 h showed increases in contamination due to multiplication of residual survivors. For effective and consistent decontamination of cloths, detergent washing followed by drying at 80°C for 2h was required. Hypochlorite and phenolic disinfectants produced significant reductions in contamination, but chemical disinfection may be unreliable where cloths are heavily contaminated.
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Sanitation in self-service automatic washers
Article
  • Feb 1977
The potential for microbial transfer in self-service laundry washing machines was investigated by obtaining swab samples from the interior surfaces of commercial machines and wash water samples before and after disinfectant treatment. Three disinfectants (chlorine, a quaternary ammonium product, and a phenolic disinfectant) were used. Four self-service laundry facilities were sampled, with 10 replications of the procedure for each treatment at each location. Although washers were set on a warmwater setting, the wash water temperatures ranged from 24 to 51 degrees C. The quaternary ammonium product seemed most effective, averaging a 97% microbial kill; chlorine was the second most effective, with a 58% kill, and the phenolic disinfectant was least effective, with only a 25% kill. The efficacies of the chlorine and phenolic disinfectants were reduced at low water temperatures commonly experienced in self-service laundries. Interfamily cross-contamination in self-service facilities is a potential public health problem, which is aggravated by environmental conditions, such as water temperature and the practices of the previous users of the equipment. Procedural changes in laundering are recommended, including the use of a disinfectant to maintain adequate levels of sanitation.
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