Laboratory evaluation of disposable and reusable disinfectant cloths for cleaning food contact surfaces

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Abstract
SUMMARY A comparison of five methods of cleaning Formica surfaces contaminated with bacteria dried in milk has been carried out. A standardized procedure was developed, and impression plates were found to be at least as sensitive as a swab-rinse method for detecting bacteria on the surfaces. The most satisfactory results were obtained with one type of disposable alcohol-impregnated wipe and with a detergent/hypochlorite solution applied with paper. A reusable cloth impregnated with disinfectant initially performed well against all test organisms, but was less reliable against Staphylococcus aureus and Streptococcus faecalis after the cloth had been used and rinsed several times. The importance of introducing methods to reduce the high risk of cross–contamination presently associated with the use of wiping cloths in catering premises is stressed.