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Micrococcus luteus – An Alternative Test Germ for Testing the Hygienic Performance of Commercial Freshwater Dishwashers

  • Diana Klapper , Marc-Kevin Zinn , Sarah Schulze-Struchtrup , Britta von Esmarch-Rummler and Rainer Stamminger
Published/Copyright: September 5, 2018
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Tenside Surfactants Detergents
From the journal Tenside Surfactants Detergents Volume 55 Issue 5

Abstract

Each consumer is entitled to have hygienically clean processed dishes and cutlery. Consequently, restaurants, caterers, canteens, nursing homes, kindergartens and hospitals are very concerned to avoid infecting their customers and patients. They are afraid of the spread of diseases by inadequately washed dishes, glasses and cutlery. This study deals with the verification of the hygienic performance of commercial freshwater dishwashers with the aid of bioindicators that are contaminated with the test soil BAMS and two different strains of microorganisms: Micrococcus luteus and Enterococcus faecium. The method used is described in the working paper “WD 00429001 Commercial warewashing machines – Hygiene requirements and testing.” Tests for heat resistance are carried out to check the temperature interval of Micrococcus luteus. Thereby, it is shown that the germ examined still shows vitality at a temperature of 70°C and a holding time of ten minutes. When testing the hygienic performance of the dishwashing programs tested, it is shown that not only temperature, but also the effects of the detergent are recognizable.

Kurzfassung

Jeder Verbraucher hat Anspruch auf hygienisch zuverlässig aufbereitetes Geschirr und Besteck. Vor diesem Hintergrund haben Gastronomen, Caterer, Kantinen, Alten- und Pflegeheime, Kindergärten und Krankenhäuser große Sorge vor der Ansteckung ihrer Kunden und Patienten. Auch fürchten sie sich vor der Verbreitung von Krankheiten durch unzureichend gespültes Geschirr. Diese Arbeit befasst sich mit der Überprüfung der Hygieneleistung von gewerblichen Frischwassergeschirrspülautomaten mit Hilfe von Bioindikatoren, die mit der Test-Anschmutzung RAMS und den zwei unterschiedlichen Mikroorganismenarten Micrococcus luteus und Enterococcus faecium kontaminiert sind. Die Methode ist in dem Arbeitspapier „WD 00429001 Commercial warewashing machines – Hygiene requirements and testing“ beschrieben. Um das Temperaturintervall des Micrococcus luteus herauszuprüfen, werden Prüfungen zur Hitzeresistenz durchgeführt. Dabei zeigt es sich, dass bei einer Temperatur von 70°C und einer Haltezeit von 10 Minuten der Keim noch Vitalität zeigt. Bei der Prüfung der hygienischen Leistung der getesteten Spülprogramme sind nicht ausschließlich die Temperatur, sondern auch Effekte des Reinigers erkennbar.

Key words: Commercial dishwashing; hygienic performance; Micrococcus luteus; heat resistance
Stichwörter: Gewerbliches Geschirrspülen; Hygiene-Leistung; Micrococcus luteus; Hitzeresistenz
*Correspondence address, Mrs. Diana Klapper, Dr. Britta von Esmarch-Rummler, Miele & Cie. KG, Segment Professional Dishwashing and Medical Technology, Mielestraße 2, 33611 Bielefeld, Tel.: 0049-521-80774524, Fax: 0049-521-807784524, E-Mail:

Diana Klapper studied biotechnology at the Anhalt Hochschule in Köthen. After graduating in 2001 she joined Miele Professional, Miele & Cie. KG, where she is responsible for the microbiological and hygienic aspects of household appliances, covering the practical investigations in the microbiological laboratory, as well as providing consultation in hygiene matters.

Marc-Kevin Zinn. He is pursuing a bachelor degree in Bio Science and Health at the Hochschule Rhein-Waal in Kleve and will graduate in February. In his Bachelor thesis he focuses on hygiene in commercial dishwashers.

Britta von Esmarch-Rummler obtained her Ph.D. in 2009 at the University of Bonn and worked on a physical method for measuring the drying performance in dishwashers. In 2010 she joined Miele Professional, Miele & Cie. KG. Since 2014, she is responsible for the advance design department including application technology and laboratory in the segment professional dishwashing and medical technology. In addition, she is since February 2017 the director for the innovation management in the business division of Miele Professional.

Sarah Schulze Struchtrup made her master degree in food technology at the University of Bonn in 2016. After graduating, she works as research assistant at the University of Bonn in the household and Appliance Technology Section with focus on hygiene in the househould technology.

Rainer Stamminger. After 17 years of practical experience in the development of washing machines and dishwashers with AEG Hausgeräte, Germany, Rainer Stamminger was promoted in 2002 as professor for appliance and process engineering at University of Bonn. Main areas of research at University are consumer behavior of homework with and without using appliances, new products or features, smart appliances, robots for household application and questions of sustainability of housekeeping.

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Received: 2017-12-20
Accepted: 2018-02-02
Published Online: 2018-09-05
Published in Print: 2018-09-14

© 2018, Carl Hanser Publisher, Munich

Articles in the same Issue

  1. Contents/Inhalt
  2. Contents/Inhalt
  3. Editorial
  4. Editorial
  5. Review Articles
  6. Developing an Evidence-Based Approach to Domestic Hygiene Which Protects Against Infection Whilst Also Addressing Sustainability Issues
  7. Honor Thy Lodgers? – Structure and Function of the Human Built Environment Microbiome
  8. Dishwasher
  9. Micrococcus luteus – An Alternative Test Germ for Testing the Hygienic Performance of Commercial Freshwater Dishwashers
  10. Development of a Test Method for Analyzing the Hygienic Performance of Commercial Dishwashers Operating on the Fresh Water Principle
  11. Microbial Reduction in Low Temperature Dishwashing Cycles
  12. Laundry
  13. Laundry Hygiene and Visible Cleanliness: An Attempt to Predict the Antimicrobial Efficacy of Laundering Processes by its Cleaning Performance
  14. Test Methods
  15. Test Method Dependent Efficacy of Antibacterial Textiles
  16. A New Approach for a Practical Assessment of Antimicrobial Surfaces Based on a Stamp Assay to Quantify Transfer Routes of Pathogens
  17. Towards a Lab-Scale Efficacy Test Method for the Evaluation of Hygienic Laundry Rinse-Stage Disinfectants
https://doi.org/10.3139/113.110578
Keywords for this article
Commercial dishwashing; hygienic performance; Micrococcus luteus; heat resistance

Articles in the same Issue

  1. Contents/Inhalt
  2. Contents/Inhalt
  3. Editorial
  4. Editorial
  5. Review Articles
  6. Developing an Evidence-Based Approach to Domestic Hygiene Which Protects Against Infection Whilst Also Addressing Sustainability Issues
  7. Honor Thy Lodgers? – Structure and Function of the Human Built Environment Microbiome
  8. Dishwasher
  9. Micrococcus luteus – An Alternative Test Germ for Testing the Hygienic Performance of Commercial Freshwater Dishwashers
  10. Development of a Test Method for Analyzing the Hygienic Performance of Commercial Dishwashers Operating on the Fresh Water Principle
  11. Microbial Reduction in Low Temperature Dishwashing Cycles
  12. Laundry
  13. Laundry Hygiene and Visible Cleanliness: An Attempt to Predict the Antimicrobial Efficacy of Laundering Processes by its Cleaning Performance
  14. Test Methods
  15. Test Method Dependent Efficacy of Antibacterial Textiles
  16. A New Approach for a Practical Assessment of Antimicrobial Surfaces Based on a Stamp Assay to Quantify Transfer Routes of Pathogens
  17. Towards a Lab-Scale Efficacy Test Method for the Evaluation of Hygienic Laundry Rinse-Stage Disinfectants
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