Insufficient and ineffective cleaning practices can cause food residues to remain in kitchen and can facilitate bacterial attachment and persistence by protective films. The present study investigated the survival of five major foodborne pathogens on stainless steel coupons, in the presence of cooked rice, whole eggs, and soymilk. Foodborne pathogens showed different survival rates by desiccation and disinfection depending on food residues. Overall, the pathogens showed stronger survival than the control at 0.13-3.97 log CFU/coupon with 5% residues, and at 0.75-5.29 log CFU/coupon with 50% residues. Staphylococcus aureus was not affected by the food residue with showing the least difference in concentration, while Escherichia coli O157:H7 showed the most significant increase by food residue. The cells with cooked rice were observed using FE-SEM, and demonstrated bacterial binding or embedment. All results suggest that food safety can be practically ensured by food residue types and appropriate cleaning and disinfectants.

中文翻译：

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食源性病原体在沾有不同食物残渣的不锈钢上的存活率。

不充分和无效的清洁做法可能导致食物残渣残留在厨房中，并可能通过保护膜促进细菌附着和持久性。本研究调查了五种主要食源性病原体在米饭，全蛋和豆浆中的存活率。食源性病原体通过干燥和消毒显示的不同存活率取决于食物残留量。总体而言，病原体在0.13-3.97 log CFU /优惠券中具有5％的残基，在0.75-5.29 log CFU /优惠券中具有50％的残基显示出比对照组更强的存活率。金黄色葡萄球菌不受食物残渣的影响，浓度差异最小，而大肠杆菌O157：H7的食物残渣增加量最大。用FE-SEM观察米饭的细胞，并表现出细菌结合或嵌入。所有结果表明，通过食物残渣类型以及适当的清洁和消毒剂可以切实确保食品安全。