Microbial Reduction in Low Temperature Dishwashing Cycles

Abstract

AbstractEven though, temperature and water consumption have decreased in domestic dishwashing cycles in the last years, it is generally agreed that dishwashing programs are efficient enough to remove critical microorganisms. But will the dishwashing process be efficient enough in the future? In the first part of this study, the impact of temperature, time and detergent amounts on microbial reduction of Enterococcus faecium, Micrococcus luteus and Pseudomonas aeruginosa were tested in suspension tests with the aim to select potential test strains for hygiene studies in the dishwasher. Enterococcus faecium and Micrococcus luteus biomonitors were in a second part applied to different low temperature cycles in a household dishwasher. The microbial reduction in the dishwasher was compared with the corresponding results from the suspension tests to get more insight in additional effects on microbial reduction like the mechanical action and rinsing step.