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Thread Number: 87120
/ Tag: Modern Dishwashers
Microbiological Assessment of Utensils Cleaned by Domestic Dishwashers |
[Down to Last] |  |
| Post# 1116834 5/10/2021 at 09:58 (1,074 days old) by labboy (SD, CA) | ||
I came across this field study that people might find of interest regarding the sanitizing ability of domestic dishwashers.
It seems like it was well controlled. However, I wonder how well the operators loaded the dishwashers? They mentioned "overloading" being more associated with failure. For me, there is a difference between overloading where not all items are able to be reached by spray and carefully loading to ensure proper washing. (In addition to ensuring the spray arms can move, adding sufficient detergent for the full load, etc.) Bob CLICK HERE TO GO TO labboy's LINK | ||
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Post# 1117079 , Reply# 4 5/12/2021 at 19:05 (1,072 days old) by Launderess  (Quiet Please, There´s a Lady on Stage) |
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It has been long known when chlorine bleach is used as as sanitizer/disinfectant it comes *after* surfaces or laundry has already been cleaned. Or maybe it's just me from my nursing school days.....
Key thing for sanitizing or disinfecting with chlorine bleach is knowing parts per million www.doh.wa.gov/Portals/1/... www.thecloroxcompany.com/wp-cont... www.cms.gov/medicare/provider-en... For this reason commercial/industrial laundries add chlorine bleach to first rinse after wash cycle or cycles. By that time much of the soil and germs that would affect sanitizing power of chlorine bleach have been removed. What remains are a much lower count that properly dosed chlorine bleach can handle. Same for automatic dish washing. Commercial machines largely act as sanitizers as much of food or whatever should have been washed/rinsed off before items are loaded into or sent through machines. Cycles are just too short for heavy duty removal of soils on their own. Nearly all local health codes specify that when dishes are washed for public use machines in question must either have thermal or chemical means of sanitation. | ||
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