• Journal of Food Hygiene and Safety
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• v.8 no.4
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• pp.241-249
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• 1993

This study was performed to investigate the remainity of synthetic surfactant (LAS) by HPLC and the microbial contamination on stainless steel dishes. For the maintenance and the improvement of school lunch program's safety, the remainity of synthetic surfactants (LAS) on stainless steel dishes washed with auto dishwasher was investigated by HPLC, and the microbial contamination on same dishes was surveyed. The results were as follows: (1) The remainity of synthetic surfactant (LAS) a) The residue of LAS was very small because of the repeated washing of dishes by strong pressurized water. b) The remainity range of LAS on stainless steel dishes was 2.1~7.2 $\mu\textrm{g}$/dish. The remainity of general surfactants was higher in cold water then warm water. The amount of residual general surfatants was 5.95 $\mu\textrm{g}$/dish in cold water, and 2.95 $\mu\textrm{g}$/dish in warm water. There was no difference of the remainity of special surfactants by water temperature. The amount of residual surfactants was 3.9 $\mu\textrm{g}$/dish. c) There was no difference of residue amount by washing times. (2) The microbial contamination after washing with general surfactants. 1) The mean MPN of E. coli was 203(53~345) on 1 hr, 19(6~28) on 2 hrs, in cold water, and 1100(only 1 dish of 1 school) on 1 hr, 24(6~42) on 2hrs. 2) After washing with general surgactants the mean of contamination by general microbials was 956(25~2300)on 1 hr, 694(45~2500) on 2 hrs. in cold water and 803(5~2300) on 1 hr, 671(5~2500)on 2 hrs. After washing with special surfactants the mean of contamination by general microbials was 788(136~2900) on 1 hr, 1122(15~3000) on 2 hrs, in cold water and 537(5~2000) on 1 hr, 88(15~150) on 2 hrs in warm water. (3) Like the results of this study, the good washing methods of stainless steel dishes for school luch program were as follows. First, for washing stainless steel dishes, the use of special surfactants was recommended at 30~4$0^{\circ}C$ water. Second, at 7$0^{\circ}C$ water, the rinsing of dishes was recommended. Third, the final rinsing at 8$0^{\circ}C$ combined with simple disinfection and dry was recommended.

• Environmental Analysis Health and Toxicology
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• v.7 no.1_2
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• pp.67-87
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• 1992

Each detergent-solution in the concentration of 0.4% was prepared with four kinds of raw materials of detergents and two kinds of commercial surfactants for kitchen. LAS (Linear Alkyl Benzene Sulfonate), AOS ($\alpha$-O1effine Sulfonate), SLS (Sodium Lauryl Sulfonate) and SLE (Sodium Lauryl Ester Sulfonate) were used as the raw materials. Vegetables and fruits such as cucumber, crown daisy, lettuce, strawberry and tomatos were diped in each solution and washed 5 times in static or flow state. For the other experiments, tablewares such as porcelain, stainless bowls, glass and plastic cups were diped in each solution and washed also 5 times with cold and hot water in static or flow state. The residues of the detergents on the every steps of wash-conditions were measured. The results of this study were summarized as followings: 1. The residures of the detergents on the tested vegetables and fruits after 5 times washing were detected with the range from 0.450 to 7.120 ppm in static state and from 0.343 to 6.375 ppm in flow state. 2. The residures of the detergents on the tested tablewares after 5 times washing with cold water were observed with the range from 0.057 to 0.815 ppm in static state and from 0.066 to 0.905 ppm in flow state. 4. The residures of the detergents on the tested tablewares after 5 times washing with hot water were determined with the range from 0.061 to 0.424 ppm in static state and from 0.066 to 0.368 ppm in flow state. 4. Independent on detergent types, water temperatures and washing methods, the detergents were remained stablely on the porcelain; 0.057~0.815 ppm, on the stainless bowl; 0.061~0.905 ppm, on the glass cup; 0.0l4~0.592 ppm and on the plastic cup; 0.201~0.592 ppm.