Reduction of faecal coliform, coliform and heterotrophic plate count bacteria in the household kitchen and bathroom by disinfection with hypochlorite cleaners

@article{Rusin1998ReductionOF,
  title={Reduction of faecal coliform, coliform and heterotrophic plate count bacteria in the household kitchen and bathroom by disinfection with hypochlorite cleaners},
  author={P. Rusin and P. Orosz-Coughlin and C. Gerba},
  journal={Journal of Applied Microbiology},
  year={1998},
  volume={85}
}
  • P. Rusin, P. Orosz-Coughlin, C. Gerba
  • Published 1998
  • Medicine, Biology
  • Journal of Applied Microbiology
  • Fourteen sites evenly divided between the household kitchen and bathroom were monitored on a weekly basis for numbers of faecal coliforms, total coliforms and heterotrophic plate count bacteria. The first 10 weeks comprised the control period, hypochlorite cleaning products were introduced into the household during the second 10 weeks, and a strict cleaning regimen using hypochlorite products was implemented during the last 10 weeks. The kitchen was more heavily contaminated than the bathroom… CONTINUE READING
    187 Citations

    Topics from this paper.

    MICROORGANISMS IN KITCHEN SPONGES
    • 12
    • Highly Influenced
    • PDF
    Diversity, distribution and sources of bacteria in residential kitchens.
    • 144
    • PDF
    ISOLATION AND IDENTIFICATION OF BACTERIAL CONTAMINATION FROM COMMONLY USED HOUSEHOLD SURFACES

    References

    SHOWING 1-10 OF 32 REFERENCES
    A bacteriological survey of the domestic environment.
    • 80
    A bacteriological investigation of the effectiveness of cleaning and disinfection procedures for toilet hygiene.
    • 23
    Microbiological hazards of household toilets: droplet production and the fate of residual organisms.
    • 124
    • PDF
    Comparison of Wooden and Polyethylene Cutting Boards: Potential for the Attachment and Removal of Bacteria from Ground Beef †.
    • 42
    The survival and transfer of microbial contamination via cloths, hands and utensils.
    • 406
    • Highly Influential
    Contamination of hands and work surfaces with Salmonella enteritidis PT4 during the preparation of egg dishes.
    • 119
    • PDF
    Salmonellosis control: estimated economic costs.
    • 59
    Cross-contamination with Campylobacter jejuni and Salmonella spp. from Raw Chicken Products During Food Preparation.
    • 150