Comparison of the disinfecting effect of sodium hypochlorite aqueous solution and surfactant on hospital kitchen hygiene using adenosine triphosphate swab testing.

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  • Author(s): Aoyama T;Aoyama T;Aoyama T; Kudo T; Kudo T; Kudo T
  • Source:
    PloS one [PLoS One] 2021 Apr 13; Vol. 16 (4), pp. e0249796. Date of Electronic Publication: 2021 Apr 13 (Print Publication: 2021).
  • Publication Type:
    Comparative Study; Journal Article
  • Language:
    English
  • Additional Information
    • Source:
      Publisher: Public Library of Science Country of Publication: United States NLM ID: 101285081 Publication Model: eCollection Cited Medium: Internet ISSN: 1932-6203 (Electronic) Linking ISSN: 19326203 NLM ISO Abbreviation: PLoS One Subsets: MEDLINE
    • Publication Information:
      Original Publication: San Francisco, CA : Public Library of Science
    • Subject Terms:
      Adenosine Triphosphate/*analysis ; Disinfection/*methods ; Food Industry/*standards ; Luminescent Measurements/*methods ; Sodium Hypochlorite/*pharmacology ; Surface-Active Agents/*pharmacology; Disinfectants/pharmacology ; Food Industry/methods ; Hospitals ; Humans
    • Abstract:
      The Japanese Ministry of Health requires large-scale cooking facilities to use sodium hypochlorite aqueous solution (HYP) on food preparation tools, equipment, and facilities to prevent secondary contamination. This study aimed to compare the disinfecting effect of HYP and surfactant using adenosine triphosphate (ATP) swab testing on large-scale equipment and facilities that could not be disassembled and disinfected in hospital kitchen. From May 2018 to July 2018, ATP swab tests were performed on the following six locations in the Shizuoka Cancer Centre Dietary Department Kitchen: cooking counter, mobile cooking counter, refrigerator handle, conveyor belt, tap handle, and sink. Six relative light unit (RLU) measurements were taken from each location. The log10 values of the RLU measurements were evaluated by dividing the samples into two groups: the control group (surfactant followed by HYP swabbing) and the HYP group (HYP swabbing only). The results showed that the RLUs (log10 values) in both the groups improved after disinfection (p<0.05), except for the RLUs (log10 values) of the mobile cooking counter, tap handle, and sink in the control group after the HYP swab. The changes in the RLU (log10 value) did not differ between the two groups for all locations of the kitchen. Hence, HYP swabbing of large-scale equipment and facilities provides the same level of disinfection as surfactants and can be as beneficial.
      Competing Interests: NO authors have competing interests.
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    • Accession Number:
      0 (Disinfectants)
      0 (Surface-Active Agents)
      8L70Q75FXE (Adenosine Triphosphate)
      DY38VHM5OD (Sodium Hypochlorite)
    • Publication Date:
      Date Created: 20210413 Date Completed: 20211012 Latest Revision: 20211012
    • Publication Date:
      20240829
    • Accession Number:
      PMC8043410
    • Accession Number:
      10.1371/journal.pone.0249796
    • Accession Number:
      33848316