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Norovirus may linger on dishes, utensils in restaurants
Feliciano L. PLoS One. 2012;doi:10.1371/journal.pone.0050273.
December 11, 2012
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Researchers from the department of food science and technology at The Ohio State University evaluated the sanitization efficacies of manual and mechanical protocols for washing all types of tableware and flatware used in restaurants.
The findings indicate that the current protocols, which include sanitization with sodium hypochlorite (chlorine) and quaternary ammonium, did not achieve the required 5-log reduction in MNV-1. After washing, a maximum of 3-log reduction in the virus was obtained; tap water served as control.
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?We know that when public food establishments follow the cleaning protocols, they do a very good job at getting rid of bacteria,? study researcher Melvin Pascall, PhD, said in a press release. ?Now we can see that the protocols are less effective at removing and killing viruses ? and this may help explain why there are still so many illnesses caused by cross-contaminated food.?
...
Feliciano L. PLoS One. 2012;doi:10.1371/journal.pone.0050273.
December 11, 2012
...
Researchers from the department of food science and technology at The Ohio State University evaluated the sanitization efficacies of manual and mechanical protocols for washing all types of tableware and flatware used in restaurants.
The findings indicate that the current protocols, which include sanitization with sodium hypochlorite (chlorine) and quaternary ammonium, did not achieve the required 5-log reduction in MNV-1. After washing, a maximum of 3-log reduction in the virus was obtained; tap water served as control.
...
?We know that when public food establishments follow the cleaning protocols, they do a very good job at getting rid of bacteria,? study researcher Melvin Pascall, PhD, said in a press release. ?Now we can see that the protocols are less effective at removing and killing viruses ? and this may help explain why there are still so many illnesses caused by cross-contaminated food.?
...
