Cleaning and Sterilising Food Plants
Disinfection vs. Cleaning in Food Safety: Why Thorough Cleaning is the Foundation
To understand the essential strategies of disinfection and cleaning in a food production facility, consider a hypothetical scenario involving Mr. Yamada, a factory worker. Imagine him attempting to disinfect his boots by immersing them in a disinfectant tray at the factory entrance, despite significant food residue on the soles. This situation highlights a critical insight into microbial disinfection: mere disinfection without proper cleaning is ineffective.
The Science of Handwashing: Removing Transient Bacteria vs. Managing Resident Flora
Daily handwashing effectively removes dirt and transient bacteria picked up from the environment. However, it cannot eliminate the resident bacteria that naturally live on our hands. For example, Staphylococcus aureus (staph), a common bacterium, often remains untouched and may even be brought to the surface during washing. This increases the risk of contaminating food. This article explores the microbiological principles behind handwashing, highlighting its limitations and the implications for food safety.