Evaluation of the Effectiveness of a Steamy Disinfection Equipment on the Cleaning and Sanitation of Kitchen Surfaces

Abstract

Aim: This study was planned to investigate the effectiveness of a steamy disinfection equipment (TECNOVAP EVO 304 ASEPSI) on cleaning and sanitation of kitchen surfaces by microbiological evaluation. Materials and Methods: Surfaces were disinfected by the device that steamed at 170°C for 30 seconds and the surface was cleaned by application of sponge covered head of the device. No other chemicals and detergents were used of cleaning. Multiple wander of samples for culture were obtained from different parts of the kitchen surface such as meat counter, vegetable chopping area, surface of the working area, door handle and napkin box; both before and after disinfection. It was made of plant in blood agar. Cultures were obtained by cotton swabs from an area of 25cm² for colony counts. Microbiological load was compared before and after sanitation. Results: Microbial counts decreased significantly after cleaning with the steam device (p=0.043) except meat counter. There was E. Coli and Acinotobacter Baumanni at inventory of colony. Conclusion: Sanitation with steam method was shown to significantly decrease the microbial count on kitchen surfaces except the meat counter. TECNOVAP EVO 304 ASEPSI device can be used as a non-chemical agent for kitchen surface sanitation.