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Monday, June 25, 2018

2:21:00 AM CEST

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Paul Dawson said: "Those are bacteria that are concerns for food-borne illnesses," External link

cbs46 Tuesday, June 12, 2018 6:44:00 PM CEST

Paul Dawson added: "Of course, E. coli is in the news a lot, but E. coli as a general genus and species is not a problem," External link

cbs46 Tuesday, June 12, 2018 6:44:00 PM CEST

Paul Dawson said: "Raw meat carries bacteria and then if you throw it on the cutting board and use a towel or sponge to dry that off, it could pick that up," "Cutting boards and table tops used for food prep are of concern and need to be cleaned regularly and dried" External link

cbs46 Tuesday, June 12, 2018 6:44:00 PM CEST

Paul Dawson said: "It's not a new finding that towels contain bacteria," "There's just a wider range of sources of possible bacteria in the kitchen" External link

cbs46 Tuesday, June 12, 2018 6:44:00 PM CEST

Paul Dawson said: "You want to change that towel every few days. If you have multiple towels, just throw one in the washer and get a new one," "And for sponges, microwaving them might be a better way to sanitize them than just putting antimicrobial liquid on them" External link

cbs46 Tuesday, June 12, 2018 6:44:00 PM CEST

Brian Thompson says: "Not all disinfectants are created equal and many don't have the optimal balance of attributes to meet users' needs. For example, a conventional quat or alcohol-based product might offer good compatibility, but have limited kill claims or evaporate from surfaces before meeting the required contact time," External link

prnewswire Tuesday, June 12, 2018 1:02:00 PM CEST

Brian Thompson says: "Not all disinfectants are created equal and many don't have the optimal balance of attributes to meet users' needs. For example, a conventional quat or alcohol-based product might offer good compatibility, but have limited kill claims or evaporate from surfaces before meeting the required contact time," External link

4-traders Tuesday, June 12, 2018 12:53:00 PM CEST

Kevin Sauer said: "Furthermore, reusing contaminated towels to wipe hands or other surfaces can easily lead to cross-contamination, and therefore should not be reused throughout meal preparation, since they too can contribute to contamination of hands, surfaces or other food products," External link

hon Tuesday, June 12, 2018 5:07:00 AM CEST

Paul Dawson said: "Those are bacteria that are concerns for food-borne illnesses," External link

news4jax Monday, June 11, 2018 3:26:00 PM CEST

Paul Dawson added: "Of course, E. coli is in the news a lot, but E. coli as a general genus and species is not a problem," "But there are specific types that can cause problems, like the ones recently found on romaine lettuce" External link

news4jax Monday, June 11, 2018 3:26:00 PM CEST

Paul Dawson said: "Staph is found on the hands and can cause food-borne infection by producing a toxin outside the body. Then you can ingest the toxin and get sick," External link

news4jax Monday, June 11, 2018 3:26:00 PM CEST

Paul Dawson said: "Raw meat carries bacteria and then if you throw it on the cutting board and use a towel or sponge to dry that off, it could pick that up," "Cutting boards and table tops used for food prep are of concern and need to be cleaned regularly and dried" External link

news4jax Monday, June 11, 2018 3:26:00 PM CEST

Paul Dawson said: "It's not a new finding that towels contain bacteria," "There's just a wider range of sources of possible bacteria in the kitchen" External link

news4jax Monday, June 11, 2018 3:26:00 PM CEST

Paul Dawson said: "You want to change that towel every few days. If you have multiple towels, just throw one in the washer and get a new one," "And for sponges, microwaving them might be a better way to sanitize them than just putting antimicrobial liquid on them" External link

news4jax Monday, June 11, 2018 3:26:00 PM CEST

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