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Further testing?

Posted by J_Haven on 21 Dec 2012 at 05:28 GMT

I'm curious about 2 of the test conditions used: duration of soaking in sanitizing solution and temperature of solutions. If I remember correctly, local health codes in Norfolk and Virginia Beach, Virginia (the only ones I'm at all familiar with) specify that dish machines reach a minimum of 85C for 10 seconds, or that items are immersed in sanitizing solution for no less than 60 seconds.
How much difference would 30 more seconds make in QAC, and how much would the norovirus be affected by higher temperatures?

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