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http://dx.doi.org/10.13103/JFHS.2022.37.5.310

Effect of Sterilization Conditions on Microbial Reduction in Cleaning Tools  

Im, Ji-Yu (Department of Food Science and Technology, Sunchon National University)
Kim, Chae-Young (Department of Food Science and Technology, Sunchon National University)
Kim, Eun-yeong (Department of Food Science and Technology, Sunchon National University)
Kim, Min-jin (Department of Food Science and Technology, Sunchon National University)
Kim, Jung-Beom (Department of Food Science and Technology, Sunchon National University)
Publication Information
Journal of Food Hygiene and Safety / v.37, no.5, 2022 , pp. 310-316 More about this Journal
Abstract
In this study, we compared the microbial reduction effects of drying, hot water, and microwave sterilization in scourers and dishcloths to suggest a most suitable sterilization method. Three scourer types (silver, copper, and mesh) were used, and three dishcloth types (silver, bamboo, and cotton) were used. Drying time dependent reduction in Escherichia coli was high in silver and copper scourers, but minimal bacterial reduction was obtained against Bacillus cereus in all scourers and dishcloths. In scourers, E. coli was not detected after ≥30 s of hot water sterilization at 77℃, and B. cereus was not detected after ≥60 s of hot water sterilization at 100℃. In dishcloths, E. coli was not detected after hot water sterilization at 77℃ for ≥30 s, but B. cereus was detected after hot water sterilization at 100℃ for ≥60 s. In scourers, E. coli was not detected after microwave sterilization at 700 W for 3 min, but B. cereus was detected. In dishcloths, E. coli was not detected after microwave sterilization with 700 W for ≥1 min, but B. cereus was detected in the cotton dishcloth even after sterilization for 3 min. In conclusion, the use of antimicrobial scourers (silver and copper) and dishcloths (silver and bamboo) are not sufficient to reduce the microbial contamination. The guideline provided by the Ministry of Food and Drug Safety suggesting dishcloth sterilization via hot water at 100℃ for 30 s was also found to be insufficient. Based on our research, we suggest that the most effective methods of microbial management are submerging scourers in hot water at 100℃ for ≥1 min, and sterilizing dishcloths for ≥3 min using a 700 W microwave.
Keywords
Inhibition effect; Microorganism; Hot water; Microwave; Cleaning tools;
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