Understanding and Controlling Microbiological Contamination of Beverage Dispensers in Uni- versity Foodservice Operations
نویسنده
چکیده
Microorganisms are present on many surfaces in foodservice operations (3,7) but juice dispenser tips are among those showing the highest total microbial counts (3). Tips dispensing other beverages (e.g., acidic carbonated beverages such as cola) were less prone to contamination than were those dispensing fruit juices (11). Although high total microbial counts alone do not indicate a food safety issue, they are an indicator of sanitation problems, and although all the juices served in Rutgers University dining halls are pasteurized and typically have bacterial counts of > 1,000 CFU/ml, unpasteurized juices have been the source of several foodborne illness outbreaks in the recent past (10). Proper surface sanitation in foodservice establishments is an important part of a food safety program. Sanitizer concentration and exposure time are two crucial factors in surface sanitation (14). It is possible that microorganisms present on food contact surfaces have colonized those surfaces to form biofilms (6, 13). Biofilms are a great concern in food processing (9, 16), because cells in biofilms tend to have greater resistance to sanitizers than do planktonic cells (12). Chlorine and chlorine compounds, commonly used as disinfectants in foodservice operations, are generally effective at controlling biofilms (8, 9, 12). Increasing the Understanding and Controlling Microbiological Contamination of Beverage Dispensers in University Foodservice Operations
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