Hostname: page-component-586b7cd67f-t7czq Total loading time: 0 Render date: 2024-11-24T05:21:28.287Z Has data issue: false hasContentIssue false

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

Published online by Cambridge University Press:  15 May 2009

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
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

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.

Type
Original Articles
Copyright
Copyright © Cambridge University Press 1968

References

Couper, W. R. M., Newell, K. W. & Payne, D. J. H. (1956). An outbreak of typhoid fever associated with canned ox-tongue. Lancet i, 1057.CrossRefGoogle Scholar
Greig, J. R. (1966). An improved method of surface bacteriological sampling in food premises. Publ. Hlth Insp. 75, 170.Google Scholar
Higgins, M. (1950). A comparison of the recovery rate of organisms from cotton-wool and calcium alginate swabs. Mon. Bull. Minist. Hlth 9, 50.Google Scholar
Hobbs, B. C., Emberley, N., Pryor, H. M. & Smith, M. E. (1960). The assessment of the activities of surface active agents for use in the catering industry. J. appl. Bact. 23, 350.CrossRefGoogle Scholar
Hughes, H. L. (1960). An investigation of the bacteriological conditions of cooked meats as sold to the public. Sanitarian 68, 216.Google Scholar
Kelsey, J. C., Beeby, M. M. & Whitehouse, C. W. (1965). A capacity use-dilution test for disinfectants. Mon. Bull. Minist. Hlth 24, 152.Google ScholarPubMed
Kelsey, J. C. & Maurer, I. M. (1966). An in use test for hospital disinfectants. Mon. Bull. Minist. Hlth 25, 180.Google Scholar
Miles, A. A. & Misra, S. S. (1938). The estimation of the bactericidal power of the blood. J. Hyg., Camb. 38, 732.Google ScholarPubMed
Mossel, D. A. A., Kampelmacher, E. H. and van Noorle Jansen, L. M. (1966). Verification of adequate sanitation of wooden surfaces used in meat and poultry processing. Zentbl. Bakt. ParasitKde. I. Abt. Orig., 201, 91.Google Scholar
Report (1964). The Aberdeen Typhoid Outbreak 1964. Edinburgh: H.M.S.O.Google Scholar
Ten, Cate L. (1963). Eine einfache und schnelle bakteriologische Betriebskontrolle in Fleisch Verarbeitenden Betrieben mittels Agar-Wursten in Rilsan-Kunstdarm. Fleischwirtschaft 15, 483.Google Scholar
Ten, Cate L. (1965). A note on a simple and rapid method of bacteriological sampling by means of agar sausages. J. appl. Bact. 28, 221.Google Scholar
Thomas, G. A. (1967). Hygiene in the factory. Food Manuf. 42, 39.Google Scholar
Thomas, M. (1961). The sticky film method of detecting skin staphylococci. Mon. Bull. Minist. Hlth 20, 37.Google ScholarPubMed
Statutory Instrument: (1960). The Food Hygiene (General) Regulations, 1960, no. 1601. London: H.M.S.O.Google Scholar