Abstract
The removal effect of microorganisms from the cotton dish-cloth contaminated by E. coli and model food liquid (containing 1% each of protein, starch and fat) was examined in relation to the contamination modes, rates of dryness and washing methods respectively.
The results were as follows :
1. The number of bacteria adhering to the food-contaminated cloth dipped in E. coil.-suspension is almost constant, independent of initial moisture of cloth.
2. Moisture of cloth has great influence on the propagation of adhered bacteria.
3. Removal effect of bacteria from food or E. coil-contaminated wet cloth is higher than from the dried one.
4. Removal effect of bacteria from the cloth contaminated by wiping water-washed dishes and then dipping in E. coil-suspension is decidedly higher than from the cloth used in wiping detergentwashed dishes.
Conclusion : Kitchen dish cloth should be used for the removal of moisture, not of dirt from tablewares.
