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Posts
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All,
I heard back from one of the authors of the study about granite versus polyethylene and polypropelyne. The study link is below;
https://repositorium.sdum.uminho.pt/bitstream/1822/5862/1/JFP2006-Oliveira%5B1%5D.pdf
It seems that the MUSC strain of salmonella enteriditis was taken from the muscle was just salmonella enteriditis, the MUSC suffix was just their way of keeping the two straight. Also the salmonella enteriditis EMB turned out the be water from the plastic packaging, which in portugal is labeled EMBALAGEM, so again, it is just salmonella enteriditis cultured from a chicken carcass.
I have a couple of emails in to the CDC and the NSF to see if there is any particular strains that might prefer muscle versus internal or external surfaces of a chicken carcass, other than the fecal coliforms, or total coliforms.
It seems that this study is very important in our marketing against granite. It shows a three to seven fold increase in bacterial contamination when the liquid from a chicken carcass contacts granite versus plastics. It also mentions that some strains of bacteria seem to evolve into prefering hydrophillic surfaces instead of hydrophobic surfaces, which in laymans terms, means that they can prefer surfaces that soak or leach into water or surfaces that repel water.
Some research needs to be done on the differences between polyethylene and prolypropylene, but once that is done, this information needs to be spread all over the internet.
I am going to write an article that ties this study and several others together and bringing in MIA recomended cleaning procedures that prevent proper sanitizing of granite countertops.
What is needed is a group of people who will help spread the info around, posting on forums, lobbying Surface Fabrication for a slot in their magazine, posting links on fabricators websites, even posting on some of the granite sites, if for no other reason to get them talking about it. There are factions there, one of which is the ones who recomend sealer and those who feel that few stones need sealed.
Anyone willing to help spread the word?
An hour long program on CNN tonight, from 7 pm to 8 pm, about bacteria and food. It covered the topic well, including sanitizing spinich and how hard it was to clean it. The best washing, multi step, chlorine 50 parts per million solution, rinsing multiple times and also two comericial solutions used for washing produce all failed, leaving from 2 to 3 thousand colonies, of which 100 bacteria is enough to sicken.
It is indeed time to do this.
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