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Effect of Long-Term Use of Antimicro...

Bandaranayake, Makawitage Anuradhi Prabamini Makawita,

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Effect of Long-Term Use of Antimicrobials on Commonly Used Surfaces in Foodservice Establishments /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Effect of Long-Term Use of Antimicrobials on Commonly Used Surfaces in Foodservice Establishments // Makawitage Anuradhi Prabamini Makawita Bandaranayake.
Author:	Bandaranayake, Makawitage Anuradhi Prabamini Makawita,
Description:	1 electronic resource (371 pages)
Notes:	Source: Dissertations Abstracts International, Volume: 86-04, Section: B.
Contained By:	Dissertations Abstracts International86-04B.
Subject:	Disinfection & disinfectants. -
Online resource:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=31621615
ISBN:	9798342151467

Effect of Long-Term Use of Antimicrobials on Commonly Used Surfaces in Foodservice Establishments /
Bandaranayake, Makawitage Anuradhi Prabamini Makawita,

Effect of Long-Term Use of Antimicrobials on Commonly Used Surfaces in Foodservice Establishments /Makawitage Anuradhi Prabamini Makawita Bandaranayake. - 1 electronic resource (371 pages)

Source: Dissertations Abstracts International, Volume: 86-04, Section: B.

Foodservice establishments (FSEs) are common platforms for foodborne disease outbreaks. Improper holding and cooking temperatures, poor hygiene, food from unsafe sources, and contaminated equipment and surfaces are some of the causes leading to increased risk for foodborne diseases. Since food touches surfaces, from transportation and food preparation to cooking and serving, cross-contamination may occur anywhere in this process. Cross-contamination from surfaces is a leading cause of foodborne illnesses in foodservice establishments. Due to the interactions between employees and customers and the number of surfaces involved, the "front-of-the-house" of an FSE is highly susceptible to contamination. Wiping down surfaces with an appropriate antimicrobial, sanitizer, or disinfectant to reduce microbial load is an important practice in FSEs to prevent crosscontamination incidents.The process of repeated cleaning creates changes in the properties of the surfaces, which can create safe harbors for microbial growth. The proposed study assessed the changes of properties caused by repeated cleaning over a period of time, using standard antimicrobials, on porous and non-porous virgin surfaces common to the "front-of-the-house" of FSEs. The antimicrobials were selected based on the inclusion criteria: (1) consisting of one or the least number of active ingredients (2) having a ≤10 min contact time (3) frequently used in the FSE and (4) having a low impact on humans and the environment. The antimicrobials, quaternary ammonium chloride (QAC) and Clorox bleach were selected in two different levels as sanitizers (in a lower concentration) and disinfectants (in a higher concentration).The virgin samples were selected to represent the surfaces most common to the "front-of-the-house" of an FSE, which are high-touch surfaces. The virgin surface materials selected were polyethylene terephthalate (PET), stainless steel, and vinyl upholstery.A Gardner scrub abrasion tester was used to simulate the long-term sanitization/ disinfection and wiping process. Subsequently, changes in each material for each disinfectant were assessed by using different characterization techniques such as optical microscopy, confocal laser scanning microscope (CLSM) imaging, contact angle measurements, roughness, strength properties, color change, mass change, and Fourier Transform Infrared spectroscopy and Attenuated Total Reflectance (FTIR-ATR) spectroscopy.The results of this study will help to determine whether the long-term wiping process using antimicrobials on porous and non-porous surfaces in the "front-of-the-house" of FSEs induces changes in surfaces. Additionally, the study findings will inform what type of surface materials can withstand long-term cleaning and sanitization/disinfection with minimum changes in properties and what type of antimicrobial can impact the surfaces the least.

English

ISBN: 9798342151467Subjects--Topical Terms:

3695449
Disinfection & disinfectants.

Effect of Long-Term Use of Antimicrobials on Commonly Used Surfaces in Foodservice Establishments /
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