Development of a Method for the Analysis of Microbial Load Reduction Factors on Dishes Cleaned by Hand and by Machine

Berger, S.; Stamminger, Rainer; Schünemann, Wiebke M.; Lipski, André

doi:10.3139/113.110367

Cited by 6 publications

(3 citation statements)

References 14 publications

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“…They were rehydrated for 30 min in 0·5 ml tryptic soy broth (TSB, Merck KGaA, Darmstadt, Germany). For M. luteus DSM 28269, an actively growing culture on tryptic soy agar (TSA, Merck KGaA) was received from the University of Bonn, who first isolated the micro‐organism from dishwashers (Berger et al ).…”

Section: Methodsmentioning

confidence: 99%

A method to evaluate factors influencing the microbial reduction in domestic dishwashers

et al. 2020

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Aims:To develop a method that is able to determine the microbial reduction in different dishwasher cleaning cycles and differentiate between different program parameters used. Methods and Results: Stainless steel biomonitors were contaminated with Micrococcus luteus or Entereococcus faecium and cleaned in a specially programmed household dishwasher with different cleaning temperatures and durations. No detergent, bleach-free detergent or detergent containing activated oxygen bleach was used. The logarithmic reduction (LR) was determined. The microbial reduction depended on the cleaning temperature, the duration of the cleaning cycles and the detergent type used. LR increased with higher temperatures, longer cleaning cycles and use of detergent. Conclusions: The factors cleaning cycle temperature, cleaning cycle duration, final rinsing temperature and the use of detergent all contributed to the reduction of test-strains in dishwasher cycles. A combination of longer dishwashing cycles and increased temperatures resulted in LR max of the microbial load. Significance and Impact of the Study: Cycles in domestic appliances are very diverse; therefore a standardized method to determine their ability to reduce the microbial load is of great use. The method described here is able to demonstrate the reductions achieved by dishwashing cycles with different parameters and might help to find the necessary balance between energy saving and an acceptable level of hygiene.

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Section: Methodsmentioning

confidence: 99%

A method to evaluate factors influencing the microbial reduction in domestic dishwashers

et al. 2020

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“…Therefore, four apathogenic bacterial strains were tested: Micrococcus luteus (M. luteus), Lysinibacillus macroides (L. macroides) [8], Pseudomonas fluorescens (P. fluorescens) [17], and Geobacillus atrophaeus (G. atrophaeus).…”

Section: Initial Selection Of Test Strainsmentioning

confidence: 99%

“…Studies have already been conducted that tested isolated bacterial strains within manual and automatic dishwashing experiments in the domestic area [8,9]. There are different standard guidelines regarding commercial dishwashers, such as the standards of the German Institute for Standardization DIN 10510, DIN 10511, DIN 10512 and the DIN 10522, which describe type-specific methods of testing [10 -14].…”

Section: Introductionmentioning

confidence: 99%

Hygienic Performance of Commercial Dishwashers with Water-Change System – An Experimental Study

Kerschgens

Artelt

Brychcy

et al. 2016

Tenside Surfactants Detergents

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Hygienic Performance of Commercial Dishwashers with Water-Change System -A nE x p er i m en t a lS t u d y Commercial dishwashers are used in community facilities such as hospitals, refectories, nursing homes or food services. In this area, kitchen and food hygiene is of great importance to ensure consumer health. The aim of this study was to verify the hygienic performance of commercial dishwashers with a water-change system by use of bioindicators. This test method is described in DIN SPEC 10534. Micrococcus luteus was used as the test germ instead of Enterococcus faecium as it imposes no pathogenic risk. Micrococcus luteus was identified in initial studies as an appropriate test germ for hygiene studies. Cleaning and rinsing temperatures and holding time of the cleaning program were varied. High rinsing temperature with a constant cleaning temperature and high cleaning temperatures with a constant rinsing temperature led to a reduction of the viable cell count. Increasing the cleaning temperature resulted in a higher decrease of the viable cell count than increasing the rinsing temperature.

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Method for Detecting Surface Defects of Ceramic Tableware Based on Deep Learning

Sun

2020

J. Phys.: Conf. Ser.

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In view of the advantages of simple and high-precision detection methods for surface defects of ceramic tableware based on machine vision, the various links involved in such methods are reviewed. First, it summarizes the various imaging methods and common defect types on the surface of ceramic tableware; secondly, introduces and analyses the existing detection methods according to different mathematical modelling ideas; finally, summarizes the content the future research on the detection method of surface defects of ceramic tableware is prospected. It can be seen that the surface defect detection method of ceramic tableware based on machine vision has made great progress, but there is still room for improvement in the design of feature extraction algorithms, such as the feature extraction algorithm based on deep neural networks.

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Development of a Method for the Analysis of Microbial Load Reduction Factors on Dishes Cleaned by Hand and by Machine

Cited by 6 publications

References 14 publications

A method to evaluate factors influencing the microbial reduction in domestic dishwashers

A method to evaluate factors influencing the microbial reduction in domestic dishwashers

Hygienic Performance of Commercial Dishwashers with Water-Change System – An Experimental Study

Method for Detecting Surface Defects of Ceramic Tableware Based on Deep Learning

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