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ing is longer for the hand dishwashing process. Because the rinse water dilutes the dishwater in the dishwashing machine, the concentration of soil, measured by determining the COD, becomes lower than for hand dishwashing. The risk of personnel becoming contaminated by the dishwater is less for the closed process in a machine dishwasher than for the open process used in hand dishwashing. Even aerosols can cause irritations in the hand dishwashing process. 9. 10. 11. ACKNOWLEDGMENTS Granuldisk AB is gratefully acknowledged for supplying the dishwasher for tests and for communication. REFERENCES 1. Barrie, D. 1996. The provision of food and catering service in hospital. J. Hosp. Inf. 33:13–33. 2. Bradley, C. R., and A. P. Fraise. 1996. Heat and chemical resistance of enterococci. J. Hosp. Inf. 34:191–196. 3. Charnock, C. 2003. The antibacterial efficacy of Norwegian hand dishwashing detergents. Food Prot. Trends. 23(10):790–796. 4. C o g a n , T. A . , J . S l a d e r, S . F. 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(Requirements to the decontamination in dishwashing machines under hygienic and envi- 12. 13. 14. 15. 16. 17. 18. 19. 20. ronmental aspects – a contradiction in terms?). Zbl. Hyg. 195:377–383. Holah, J. T., and K. E. Hall. 2006. The effect of an antibacterial washing-up liquid in reducing dishwater aerobic plate counts. Lett. Appl. Microbiol., 42:532–537. Johansson, E., E. Ståhl Wernersson and H. Håkanson. 2005. Effects on the survival of Enterococcus faecium in dishwater. Food Res. Int. 15:118–128. Kusumaningrum, H. D., G. Riboldi, W. C. Hazeleger, and R. R. Beumer. 2003. Survival of foodborne pathogens on stainless steel surfaces and cross-contamination to foods. Int. J. Food Microbiol. 85:227–236. Lee, J., R. Cartwright, T. Grueser, and M. A. Pascall. 2007. Efficiency of manual dishwashing conditions on bacterial survival on eating utensils. J. Food Eng. 80:885–891. Manual, Granule Combi User Manual. 2007. Granuldisk AB, Malmö, Sweden. Mattick, K., K. Durham, G. Domingue, F. 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Crosscontamination in dishwashers. J. Hosp. Inf. 56:312–317. 27. Ståhl Wernersson, E., E. Johansson, and H. Håkanson. 2004b. Granuleassisted dishwashing improves hygiene. Food Service Technol. 4:129–137. 28. Ståhl Wernersson, E., E. Johansson, and H. Håkanson. 2005. Dishwashing water quality properties, p. 112–115. In J. H. Lehr and J. Keeley (eds.), Encyclopedia of water, water quality and resource development, vol. 2. John Wiley & Sons, Inc., Hoboken, New Jersey. 29. Ståhl Wernersson, E., M. Jeppsson, and H. Håkanson. 2006. The effect of dishwater parameters on the survival of Staphylococcus aureus and vegetative cells and spores of Bacillus cereus. J. Foodservice. 17:111–118. 30. Tomlinson, A., and J. Carnali. 2007. A review for key ingredients used in past and present auto-dishwashing formulations and physico-chemical processes they facilitate, p. 197–255. In I. Johansson and P. Somasundaran (eds.), Handbook for cleaning/ decontamination of surfaces, Elsevier B.V., Amsterdam, The Netherlands. 278 FOOD PROTECTION TRENDS | MAY 2009
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Food Protection Trends - May 2009

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