COLUMBUS, Ohio Ohio State University researchers recently tested the merits of two new dishware sanitizers, and found them more effective at removing bacteria from restaurant dishes than traditional sanitizers.
Melvin Pascall, co-author of the study and associate professor of food science and technology at Ohio State, said that the two new sanitizers reflect the industry's recent efforts to develop more effective germ killers that are also environmentally friendly.
The two sanitizers one carrying the name brand PROSAN and the other called neutral electrolyzed oxidizing water not only proved more effective, but they also contained fewer toxic chemicals.
Pascall and his colleague's research can be found in the January 2011 issue of the journal Food Control.
Traditional sanitizers used by restaurants contain chemicals found in bleach, which can corrode dishware, damage the environment, and irritate or burn the skin, Pascall explained. Such sanitizers also lose their effectiveness with each additional washing cycle. This means that the killing agents within the sanitizers kill fewer amounts of harmful bacteria with each rinse.
E. coli outbreaks have been on the decline since 2002, but food is still the primary means for food borne illness transmission. The Centers for Disease Control and Prevention (CDC) estimated that 28 percent of food borne outbreaks between 1982 and 2002 originated from restaurants or other public food establishments.
Other statistics from the CDC show that approximately 5,000 people die from food borne illness each year while 325,000 are hospitalized for it.
Pascall suspects that this high incidence of illnesses could be related to the large number of patrons who eat at food service establishments in the United States.
In 2009, the National Restaurant Association reported that on a regular day more than 130 million people within the United States
|Contact: Melvin Pascall|
Ohio State University