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and utensils at school canteens, finished articles can be swabbed with sterile
swabs and these examined in the laboratory and their bacterial content determined.
The sterile cotton wool swabs, on wooden applicators, are wiped over the surface of
the articles. It is usual to swab five of each type of article and for the average
results to be taken.
No bacteriological standards have been laid down in this Country for the
examination of canteen and restaurant crockery and cutlery but the United States
Public Health Service, which has carried out considerable research work in this field
and whose Inspectors carry out regular routine tests at restaurants, cafes, etc.
(which are registered) consider that the washing and sterilising methods are satisfactory
if the number of organisms recovered per article does not exceed 100. This
is generally considered in this Country to be a very high standard.
Samples are also taken of the washing and sterilising waters in use and these
are considered satisfactory if the total colony count does not exceed 500 colonies
per 1 ml and the presumptive coliform test is negative.
24 school meals kitchen or centres were visited during the year and from each
were taken swabs from five dinner plates, five spoons and five forks after washing
and sterilising, and samples of the washing water and rinse waters in use.
At five schools it was found that sterilising sinks had not yet been installed.
Where these are available, the articles, after being washing in water at a temperature
of 110° - 120°P (43° - 49°C) to which a suitable detergent/steriliser has been
added, are placed in racks or trays in a second sink containing water at a temperature
of about 180°P(82°C). This not only destroys any bacteria remaining on the
articles but also raises the articles to a temperature which renders subsequent
cloth-drying, with its risk of re-contamination, unnecessary.
Of the 87 batches of crockery or cutlery swabbed, 77 conformed to the standard
but 10 results called for investigation of, and improvement in the methods adopted.
In these cases it was stressed that (a) as much waste food as is reasonably
possible should be scraped from plates etc., before they are placed in the washing
water. If undue quantities are allowed to enter the water the action of the
steriliser is expended in dealing with the bacterial content of these instead of
acting on the utensils, (b) washing water should not be allowed to remain in use
too long before changing and it should be kept at a suitable temperature, (c) the
correct quantity of detergent/steriliser should be added, (d) the articles should
be allowed to remain immersed for a sufficient length of time in the sterilising
sink and the temperature of the water in that sink retained at approximately 180°F
(82°C).
After these matters had been given attention, five schools were re-visited and
further swabs taken. All showed a considerable improvement on the first swabbing.
It is hoped to extend this work to privately-run hotels, restaurants, etc., but
this is governed by the extent to which the Central Public Health Laboratory is able
to co-operate, as the Laboratory supplies the necessary equipment for the tests and
carries out the bacteriological examinations.
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