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PubMed · 38599

[Hygienic assessment of the quality of dishware washing and disinfecting by various treatment methods in public food establishments].

T A Kozhomkulov·V I Savchenko·I T Toĭchiev·A N Kapustianskiĭ
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Cooking and Eating UtensilsDisinfectionFood HandlingHygieneKyrgyzstanRestaurantsSterilizationJournal Article

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T A Kozhomkulov, V I Savchenko, I T Toĭchiev, A N Kapustianskiĭ. [Hygienic assessment of the quality of dishware washing and disinfecting by various treatment methods in public food establishments].. https://pubmed.ncbi.nlm.nih.gov/38599/

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PubMed1979

Studies of bacterial populations in the kitchens of the University of Papua New Guinea.

Washed cups, plates, forks, knives, spoons, utensils and table surfaces in the kitchens of the University of Papua New Guinea were assayed for total and coliform bacteria in 1976 and 1977. The total bacterial count per item for crockery and cutlery exceeded the desired limit by five to 6400 times, whilst the count for utensils was also exceeded by over 100 times in both years. Coliform and E. coli. were detected in all samples. Improper hygiene by kitchen staff and a lack of sufficient hot water were mainly responsible for the high counts. Recommendations are given for catering establishments.

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