Assessing of the Effectiveness of Cleaning and Disinfection Protocols in Reducing Foodborne Pathogen

Assessing the Effectiveness of Cleaning and Disinfection Protocols in Reducing Foodborne Pathogens

The effectiveness of cleaning and disinfection protocols in reducing foodborne pathogens is a critical area of study, particularly in environments where food safety is paramount. This review synthesizes findings from multiple studies to evaluate various cleaning and disinfection methods and their efficacy in reducing contamination by foodborne pathogens.

Efficacy of Cleaning and Disinfection Procedures

Residual Contamination on Surfaces:
- A study evaluated the efficacy of different cleaning and disinfection procedures on stainless steel surfaces contaminated with various pathogens, including noroviruses, rotavirus, poliovirus, and Salmonella enterica. The study found that a single wipe with liquid soap followed by a wipe with a 250-ppm chlorine solution was sufficient to reduce contamination to below target levels for most pathogens tested.
Hospital Settings:
- In hospital environments, the use of disposable cloths pre-impregnated with biocidal agents significantly reduced microbial counts on various surfaces. Traditional methods were less effective, with the new method achieving up to 90% reduction in bacteria compared to less than 10% with traditional methods.
Pig Abattoir Lairage Pens:
- Different cleaning and disinfection protocols were tested in a pig abattoir. High-pressure washing followed by the application of chlorocresol-based disinfectant and drying for 24-48 hours was most effective in reducing Salmonella and Enterobacteriaceae counts.
Household Kitchens:
- A targeted disinfection program in household kitchens was found to be cost-effective in preventing foodborne illnesses caused by Salmonella, Campylobacter, and Escherichia coli O157:H7. The program was particularly effective in high-risk households.
Hand Hygiene in Food Service:
- Hand hygiene regimens combining antimicrobial hand washing products with high-efficacy sanitizers were more effective in reducing pathogens like E. coli and norovirus compared to hand washing alone. The use of a wash-sanitize regimen significantly increased the efficacy of pathogen reduction.
Bakery Operations:
- In bakery operations, the use of a 3% concentration of Savo disinfectant was effective in reducing bacterial counts on various surfaces, including floors, walls, and mixers. The study highlighted the importance of proper sanitation in preventing foodborne diseases .
UV-C Disinfection in Healthcare:
- The use of a UV-C disinfection system in healthcare settings was effective in reducing multidrug-resistant pathogens. The system achieved significant reductions in bacterial colonies on various surfaces, suggesting its potential as an adjunctive disinfection method.
Osteopathic Family Medicine Offices:
- A study in osteopathic family medicine offices found that current disinfection protocols were not entirely effective, particularly on high-touch surfaces like the edges of examination tables. The study emphasized the need for more thorough cleaning practices to prevent disease transmission.

Conclusion

The reviewed studies demonstrate that effective cleaning and disinfection protocols are crucial in reducing foodborne pathogens across various settings. Combining different methods, such as high-efficacy sanitizers, UV-C disinfection, and targeted disinfection programs, can significantly enhance the effectiveness of pathogen reduction. Continuous evaluation and improvement of these protocols are essential to ensure food safety and prevent foodborne illnesses.

References

Residual Viral and Bacterial Contamination of Surfaces after Cleaning and Disinfection.
An alternative approach for the decontamination of hospital settings.
The efficacy of different cleaning and disinfection procedures to reduce Salmonella and Enterobacteriaceae in the lairage environment of a pig abattoir.
Cost-effectiveness of a targeted disinfection program in household kitchens to prevent foodborne illnesses in the United States, Canada, and the United Kingdom.
Hand hygiene regimens for the reduction of risk in food service environments.
Evaluation of Sanitation as a Preventive Measure of Foodborne Diseases in the Bakery Operation: Recent Development.
Evaluation of Sanitation as a Preventive Measure of Foodborne Diseases in the Bakery Operation.
Effectiveness of an ultraviolet-C disinfection system for reduction of healthcare-associated pathogens.
The effectiveness of disinfection protocols in osteopathic family medicine offices.

Assessing of the Effectiveness of Cleaning and Disinfection Protocols in Reducing Foodborne Pathogen

Summary

Assessing the Effectiveness of Cleaning and Disinfection Protocols in Reducing Foodborne Pathogens

Efficacy of Cleaning and Disinfection Procedures

Conclusion

References

Sources and full results

Residual Viral and Bacterial Contamination of Surfaces after Cleaning and Disinfection

A single wipe with liquid soap followed by a wipe with 250-ppm free chlorine solution effectively reduces residual contamination levels on surfaces, effectively reducing pathogen contamination.

An alternative approach for the decontamination of hospital settings

The innovative disinfection and cleaning protocol using pre-impregnated cloths effectively reduces microbial counts on surfaces in healthcare settings, reducing cross-contamination and improving overall hygiene.

The efficacy of different cleaning and disinfection procedures to reduce Salmonella and Enterobacteriaceae in the lairage environment of a pig abattoir.

Drying lairage pens after intensive cleaning with detergent and a chlorocresol-based disinfectant is the most effective hygiene routine to reduce Salmonella and Enterobacteriaceae in pig abattoirs.

Cost-effectiveness of a targeted disinfection program in household kitchens to prevent foodborne illnesses in the United States, Canada, and the United Kingdom.

Targeted disinfection programs in household kitchens can effectively prevent foodborne illnesses, with potential savings and improved quality-of-life benefits.

Hand hygiene regimens for the reduction of risk in food service environments.

A wash-sanitize regimen using an antimicrobial hand washing product and a high-efficacy sanitizer effectively reduces the risk of foodborne illness in food service environments.

Evaluation of Sanitation as a Preventive Measure of Foodborne Diseases in the Bakery Operation: Recent Development

Disinfectant Savo effectively reduces the number of bacteria, coliform bacteria, and moulds on surfaces in a bakery, ensuring hygienic safety and preventing foodborne diseases.

Evaluation of Sanitation as a Preventive Measure of Foodborne Diseases in the Bakery Operation

Disinfectant Savo effectively reduces the number of bacteria, coliform bacteria, and moulds on surfaces in a bakery, improving hygienic safety and preventing foodborne diseases.

Effectiveness of an ultraviolet-C disinfection system for reduction of healthcare-associated pathogens.

Ultraviolet-C disinfection system effectively kills multidrug-resistant pathogens in healthcare settings, with potential as an adjunctive method for disinfecting hospital environments.

The effectiveness of disinfection protocols in osteopathic family medicine offices

Current disinfection protocols in osteopathic family medicine offices are not effective in reducing healthcare-associated infections, with the midtorso region showing an 11.1 % increase in failure rate after terminal disinfection.

Effectiveness of cleaning techniques used in the food industry in terms of the removal of bacterial biofilms

High pressure spray and mechanical floor scrubbers effectively remove food industry biofilms, with detergents not significantly increasing removal but reducing bacterial viability.

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