Without wishing to alarm you reader, these are some of the micro-organisms you can find in a catering environment:
Salmonella typhosa, Salmonella paratyphi, Salmonella enteritidis, Salmonella dublin, Pseudomonas aeruginosa, Pseudemonas fluorescens, Listeria monocytogenes, Desulphovibrio desulphuricans, Shigella dysenteride, Bacillus subtilis, Aerobacter aerogenes, Vibrio cholerae, Micrococcus pyrogenes, Pneumococcus II, Streptococcus pyogenes, Streptococcus faecalis, Streptococcus mutans, Streptococcus sanguis, Streptococcus lactis, Closi Welchii, Closi tetani, Closi hystolyticum, Closi oedamatiens, Kleb aerogenes, Kleb pneumoniae, Enterobacter cloacae, Serratia marcascens, Porteus vulgaris, Candida albicans, Porteus mirablis
Aspergillus niger, Chaetonium globosum, Myrotheecium verucarria, Trichoderma viride
Chlorella vulgaris, Stigeoclonium sp., Anabaena cylindrica, Oscillactoria tenius,
Saccharomyces cerevisae, Rhodotorula rubra, Endomycopsis albicans
Some common, some less so. Some quite toxic to humans, some less so.
The bottom line is that you can’t pick and choose which micro-organisms you get in your kitchen and it is virtually impossible to selectively kill the most toxic ones.
So, the best way to kill these wee beasties is to make sure that your dishwasher works according to the manufacturer’s specification with respect to wash time and water temperature. And that you use the right chemicals at the right concentration.
If you want to know more about which chemicals to use with your under counter dishwasher, Glasswasher, passthrough dishwasher, rack conveyor ...in fact any ware-washer - whether you are washing metal, ceramic or glass ware – just phone us on 0115 9613 720 and we will find the best chemical and dosing equipment for you.written by David Teasdale