The antibacterial action of cloths and sanitizers and the use of environmental alternatives in food industries.
The use of cleaning cloths in food industries has been implicated in the spread and growth of infective bacteria. Generic cloths sanitized with hot water at 75 degrees C and chemical sanitizers such as quaternary ammonium compounds (QAC) and hypochlorites currently used in food industries were compared with environmentally conscious alternatives such as fiber cloths sanitized with hot water at 75 degrees C. The results indicated that concentrations of Staphylococcus aureus and Escherichia coli on the fiber cloths were significantly lower than concentrations of bacteria on most of the generic cloths sanitized with hot water at 75 degrees C or a chemical sanitizer. Concentrations of bacteria on the fiber cloths sanitized with hot water at 75 degrees C also were lower than concentrations on cloths sanitized with chemical sanitizers. Concentrations of bacteria on the generic cloths, however, were significantly increased.