A comparison of the efficacy of chef knife-cleaning methods |
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Authors: | Xiaodi Sun Carl Behnke Barbara Almanza Douglas Nelson |
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Affiliation: | College of Health and Human Sciences, Purdue University, West Lafayette, IN, USA |
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Abstract: | Improperly cleaned and sanitized chef knives present a potential contamination risk and a source for foodborne illness. This study compared the efficacies of two cleaning methods (three-compartment manual dishwashing and sanitizer wiping) at removing food soils from contaminated chef knives. Knife-washing procedures were standardized after observing knife-cleaning behavior in a kitchen. Adenosine triphosphate bioluminescence was used to measure levels of organic soils. Results indicated that the three-compartment manual dishwashing was more effective at removing food soils from knife surfaces than the sanitizer wiping (P < .0001). This study also assessed the influence of other factors on the soil removal efficacies. |
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Keywords: | ATP bioluminescence sanitation foodservice cleaning methods |
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