A 5 page discussion of the importance of maintaining sanitary conditions in food preparation areas. The author distinguishes between the terms "cleaning", "sanitation", and "disinfection", noting that both heat and chemicals provide a ready means of insuring food safety. The advantages and disadvantages of each method are discussed. Bibliography lists 7 sources.
Methodologies for Sanitizing Kitchen Equipment: Heat or Chemicals? by 28 Oct 2004 paper
properly! With the changes we are
experiencing in our eating habits, in a world in which we have hundreds of restaurant choices that are available to us on any given night and in which the food
preparation industry has its hand in practically everything we eat at one level or another, food borne illness is becoming a greater concern than it has ever been before.
When food born diseases are improperly guarded against in the commercial food preparation environment the outcome can be catastrophic. Some twenty-five hundred cases of listeriosis, for example, are reported
annually in the U.S. (FDA, USDA, and CDC, 2001). The bacterium is responsible for about five hundred deaths per year in the U.S. alone (Stipp, 2001; FDA, USDA,
and CDC, 2001). Stipp (2001) reports that pregnant women are particularly susceptible to this food-borne bacterium (Bille, Rocourt, and Swaminathan, 1999). Those that are in any state
of compromised resistance, i.e. the elderly, the very young, and those with immune deficiencies are all susceptible to this bacterium. In fact, anyone that consumes large numbers of these
bacterium is at risk. And this is just one of the food born diseases that present a threat to the American public. Escherichia coli is another food borne
disease that presents serious concern. An outbreak of Escherichia coli 0157:H7 was experienced in 1994 at a summer camp in Virginia when a total of twenty individuals were infected