Abstract
SummaryA study of cleaning and disinfection methods in a variety of types of catering premises has been carried out. The level of bacterial contamination of the hands and of equipment was related to cleaning methods and to the type of catering establishment. Wiping cloths were frequently contaminated withEscherichia coli, and these may be important reservoirs of bacteria for contamination of the hands of catering staff. Regular and efficient cleaning of food surfaces and equipment was found to be more important than the use of a disinfectant as part of the cleaning process. Methods for reducing the risks of cross-contamination in catering premises are discussed.
Publisher
Cambridge University Press (CUP)
Subject
Public Health, Environmental and Occupational Health,Immunology
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