Accession Number : ADA216326


Title :   Cold Water Cleaning and Sanitizing of Kitchenware in the Field


Descriptive Note : Final technical rept. Oct 1988-Sep 1989


Corporate Author : ARMY NATICK RESEARCH DEVELOPMENT AND ENGINEERING CENTER MA


Personal Author(s) : McCormick, Neil G ; Flaig, R G


Full Text : https://apps.dtic.mil/dtic/tr/fulltext/u2/a216326.pdf


Report Date : Dec 1989


Pagination or Media Count : 26


Abstract : In emergency situations in the field, where reduction in the use of heat generating equipment is called for, there is a need for a procedure to clean and sanitize kitchenware in cold (ambient) water. It was found that dirty pots, pans, and kitchen utensils could be successfully cleaned and degreased by hand scrubbing in a sink containing a 5% solution of a commercial cleaner/ degreaser at 15 C (59 F). The scrubbed article was then rinsed in a sink filled with water held at the same temperature, and was sanitized in a third sink containing a solution of a commercial quaternary ammonium sanitizing agent at 15 C. Results from swab tests performed on processed articles showed the total bacterial count to be either absent or well below the permissible level. The procedure was judged to be highly successful in cleaning/degreasing and sanitizing kitchenware in cold water. Additionally, in a field test situation, individual mess gear was successfully cleaned and sanitized at an ambient temperature of 20 C (68F). Keywords: Sanitation, Detergents, Cleaning, Degreasing, Cold water, Low temperature, Water conservation.


Descriptors :   *CLEANING , *KITCHEN EQUIPMENT AND SUPPLIES , *SANITATION , BACTERIAL DISEASES , CLEANING COMPOUNDS , COUNTING METHODS , DETERGENTS , EMERGENCIES , FIELD TESTS , GENERATORS , GREASES , HANDS , HEAT , KITCHENS , LOW TEMPERATURE , MUTAGENS , SCRUBBERS , TEMPERATURE , WATER , WATER CONSERVATION


Subject Categories : Food, Food Service and Nutrition


Distribution Statement : APPROVED FOR PUBLIC RELEASE