Again and again the question arises whether the dishes are hygienically clean or even disinfected at the end of a washing cycle with a dishwasher. Is there a difference at all and if so, does it play a role?
But first of all we should clarify the most important terms and their differences:
The word hygiene gr. hygieia is derived from the adjective hygieinós ('beneficial to health'). Hygiene is the teaching of the prevention of diseases and the maintenance and consolidation of health (source: www.who.int).
A superordinate task is especially to prevent influences from the environment and to regularly check the health of people.
What is hygiene?
So we now come to the next term of disinfection. According to the German Pharmacopoeia (DAB), disinfection means "to put dead or living material into a state that it can no longer infect". One speaks of disinfection when the result of a test procedure proves a reduction of 1,000,000 germs to a maximum of 10 germs capable of reproduction.
What is disinfection?
Sterilisation is a disinfection with higher demands. Out of one million germs capable of reproduction, a maximum of one single germ may be left over during sterilization.
In contrast to disinfection, the aim of the sterilization process is to kill or damage all microorganisms and spores.
A 100% sterility should be achieved.
Due to a weakened immune system, older people are often more susceptible to infections.
In an environment such as the residential group, the residents usually eat together.
The question is therefore: How do you ensure that the dishes used are not only visually clean, but also hygienically clean?
Commercial dishwashers differ significantly from household dishwashers in several respects and are therefore very suitable for the disinfectant reprocessing of dishes and cutlery in homes.
An important point is e.g. the water temperature with which a commercial dishwasher washes and rinses. DIN standard 10534 already stipulates that temperatures of over 80°C must be maintained in the rinse cycle.
|RANGE||TEMPERATURE °C||MEASUREMENT LOCATION|
|Fresh water pre-cleaning||25 to 40||At the nozzle outlet|
|Pump pre-cleaning||40 to 50||Pre-cleaning tank|
|Cleaner circulation tank||60 to 65||cleaner tank|
|Pump rinse||60 to 70||rinsing tank|
|Fresh rinse water||80 to 85||boiler|
This is what makes a commercial dishwasher so important for hygiene:
MRSA stands for methicillin-resistant Staphylococcus aureus. These are bacteria from the species Staphylococcus aureus.
They occur on the skin of many healthy people, but do not necessarily lead to the outbreak of the disease as long as they do not enter the body. These bacteria can become resistant to the antibiotic methicillin and also to most other antibiotics, i.e. become insensitive, which is a great danger for young and especially elderly people, e.g. in old people's homes and nursing homes.
The germs can be transmitted from person to person via contaminated objects, but also from animal to person. It is questionable how and how many germs are transferred to the dishes of a sick patient. There are the following procedural measures in the event that a patient is infected with MRSA:
The dishes of a patient should be brought into the kitchen covered/labelled if possible. It is important that the dishes are brought directly into the kitchen, otherwise the germs could be spread further.
Clean the dishes of an MRSA patient in the dishwasher: Most guidelines for MRSA patients do not specify any special precautions for the dishes. It is usually sufficient to clean the dishes with a short or normal dishwasher programme.
Ideally, however, the dishes should be washed in the dishwasher at maximum temperature (thermal disinfection with 100 °C steam and A0 value=60).
At this temperature it is to be expected that MRSA bacteria are reduced. A spread of the bacteria is therefore impossible. (Source: http://www.mrsa-net.nl/de/)
AO=60 - What does this value say?
To demonstrate or measure the reduction of microorganisms in processes with moist heat (steam) the scale A0 is used.
This value determines the required temperatures and holding times.
The value A0 is therefore a physical parameter that stands for the reduction of microorganisms.
A0 value table
An A0 value of 60 means according to the formula
The performance of the disinfection is measured by the area of action and the reduction factor by which the amount of germs is reduced. It is therefore dependent on:
So-called thermologgers are used to check machine thermal disinfection processes, recording temperature and time during operation.
Good to know!
With the HOBART care dishwasher you are making the right choice. With the combination of chemical and thermal disinfection, with the short and standard programme with 85 °C hot water, you are on the safe side. If this is still not enough for you, you can improve the result with the thermal disinfection programme and 100 °C hot steam. This will disinfect the wash ware with an A0=60 value and thus achieve a corresponding disinfection performance.