A comparison of the efficacy of chef knife-cleaning methods. Issue 1 (1st January 2017)

• Record Type: Journal Article
• Authors: Sun, Xiaodi; Behnke, Carl; Almanza, Barbara; Nelson, Douglas
• Is Part Of: Journal of foodservice business research. Volume 20:Issue 1(2017)
• Page Start: 90
• Page End: 105
• Publication Date: 2017-01-01
• Subjects: ATP bioluminescence -- sanitation -- foodservice -- cleaning methods; Food service -- Marketing -- Periodicals; Restaurants -- Marketing -- Periodicals; Restaurant management -- Periodicals; Food service management -- Periodicals; 381.456479505
• DOI: 10.1080/15378020.2016.1198611
• Languages: English
• ISSNs: 1537-8020

Abstract

ABSTRACT: Improperly cleaned and sanitized chef knives present a potential contamination risk and a source for foodborne illness. This study compared the efficacies of two cleaning methods (three-compartment manual dishwashing and sanitizer wiping) at removing food soils from contaminated chef knives. Knife-washing procedures were standardized after observing knife-cleaning behavior in a kitchen. Adenosine triphosphate bioluminescence was used to measure levels of organic soils. Results indicated that the three-compartment manual dishwashing was more effective at removing food soils from knife surfaces than the sanitizer wiping ( P < .0001). This study also assessed the influence of other factors on the soil removal efficacies.