The survival of foodborne pathogens during domestic washing-up and subsequent transfer onto washing-up sponges, kitchen surfaces and food.

@article{Mattick2003TheSO,
  title={The survival of foodborne pathogens during domestic washing-up and subsequent transfer onto washing-up sponges, kitchen surfaces and food.},
  author={Karen L Mattick and Karen D. Durham and Gil Domingue and Frieda J\orgensen and Mithu Sen and Donald W Schaffner and Tom J. Humphrey},
  journal={International journal of food microbiology},
  year={2003},
  volume={85 3},
  pages={213-26}
}
In this study, the survival of Salmonella, Campylobacter and Escherichia coli O157: H7, when exposed to a range of constant temperatures (47-60 degrees C), in hard or soft water, in the presence/absence of detergent (0-0.3%) and organic matter, and during drying, was investigated. Further experiments used a washing-up process simulation, where soiled dishes contaminated with bacteria were washed in a bowl of warm water containing detergent. In addition, this study considered the risk of… CONTINUE READING
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