Development of a Sanitizing Fabric Wipe for Use on Food Contact Surfaces

Recontamination of Healthcare Surfaces by Repeated Wiping with Biocide-Loaded Wipes: "One Wipe, One Surface, One Direction, Dispose" as Best Practice in the Clinical Environment

The wiping of high-touch healthcare surfaces made of metals, ceramics and plastics to remove bacteria is an accepted tool in combatting the transmission of healthcare-associated infections (HCAIs). In practice, surfaces may be repeatedly wiped using a single wipe, and the potential for recontamination may be affected by various factors. Accordingly, we studied how the surface to be wiped, the type of fibre in the wipe and how the presence of liquid biocide affected the degree of recontamination. Experiments were conducted using metal, ceramic and plastic healthcare surfaces, and two different wipe compositions (hygroscopic and hydrophilic), with and without liquid biocide. Despite initially high removal efficiencies of >70% during initial wiping, all healthcare surfaces were recontaminated with E. coli, S. aureus and E. faecalis when wiped more than once using the same wipe. Recontamination occurred regardless of the fibre composition of the wipe or the presence of a liquid biocide. The extent of recontamination by E. coli, S. aureus and E. faecalis bacteria also increased when metal healthcare surfaces possessed a higher microscale roughness (<1 μm), as determined by Atomic Force Microscopy (AFM). The high propensity for healthcare surfaces to be re-contaminated following initial wiping suggests that a “One wipe, One surface, One direction, Dispose” policy should be implemented and rigorously enforced.

Efficacy of electrolyzed water and an acidic formulation compared with regularly used chemical sanitizers for tableware sanitization during mechanical and manual ware-washing protocols

This study investigated residual bacteria and different food types left on tableware items after various washing and sanitization protocols. Escherichia coli K-12 and Staphylococcus epidermidis were inoculated into whole milk and soft cream cheese. The milk was used to contaminate regular drinking glasses and the cheese was used to contaminate plates and silverware. These tableware items were washed in manual (43 degrees C) and mechanical (49 degrees C) washers and sanitized with different sanitizers (24 degrees C) for 5 s. Quaternary ammonium compound, sodium hypochlorite, peroxyacetic acid, neutral electrolyzed water (NEW), and a combination of citric acid with sodium dodecylbenzene sulfonate (acidic formulation) were used as the chemical sanitizers. Tap water was used as a control. Results showed that at least 5-log reductions in both bacterial numbers were achieved for all sanitizers in both types of washers, except for the control. With mechanical dishwashing, the NEW and acidic formulation treatments reduced bacterial populations by >6.9 and >6.0 log CFU per tableware item, respectively. With the manual operation, bacterial numbers were reduced by >5.4 and >6.0 log CFU per tableware item, respectively. This study revealed that NEW and the acidic formulation are as effective as the other chemical sanitizers for food contact surface sanitization in manual and mechanical ware washing.