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• W1998472761 abstract "Abstract In this study, the effect of dishwater parameters on the survival of Staphylococcus aureus and vegetative cells and spores of Bacillus cereus was evaluated. Both types of bacteria have been found in dishwater and are presumed to be pathogenic; both have also been reported to cause outbreaks of foodborne illness. Experiments were conducted in a 2‐L beaker, and temperature, pH, type of detergent and broth concentrations were altered. The influence of nutrition, which normally exists in dishwater, has a substantial effect on the survival rate of S. aureus . The survival of S. aureus in dishwater solutions at 45°C and pH 7 is similar for two different types of detergents, hand dishwashing and machine dishwashing, after a longer time exposure (50 min). The effect of the temperatures on the survival of S. aureus and B. cerus was investigated for the range typical for professional dishwashers and hand dishwashing (45°−65°C). Only a slight reduction of S. aureus takes place at 45°C; however, at 55°C, no more than seven minutes is required to achieve a 3‐log 10 reduction. Vegetative cells of B. cereus revealed a similar temperature dependence; however, for the spores of B. cereus , not even a temperature of 65°C is enough to reduce the bacterial counts. The influence of pH on the bacteria was also investigated. For S. aureus and vegetative cells of B. cereus , the pH influence is moderate and is only apparent after longer exposure times. For B. cereus spores, the results showed that they are not influenced by pH up to 10.6. This investigation points out that the most effective strategy for reducing bacterial counts in dishwashing solutions is to use high temperatures (>55°C) in the dishwater, which reduces the risk for cross‐contamination from dishwater to dishware." @default.
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• W1998472761 date "2006-06-01" @default.
• W1998472761 modified "2023-10-15" @default.
• W1998472761 title "The effect of dishwater parameters on the survival of Staphylococcus aureus and vegetative cells and spores of Bacillus cereus" @default.
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• W1998472761 doi "https://doi.org/10.1111/j.1745-4506.2006.00026.x" @default.
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