Impact of Using Commercial Cleaning Facilities on the Safety of Food Contact Surfaces of Reusable Cups

This study was conducted to determine the safety of food contact surfaces of reusable cups used in commercial cleaning facilities. To determine the effectiveness of cleaning reusable cups, we analyzed the microbiological risks associated with each step of the reusable cup cleaning process, workplace environment, cleaning water, equipment and tools, and workers, and analyzed residual allergens and microplastics. As a result of microbial analysis by cleaning process, the aerobic plate count and coliform group upon receipt were 0∼3.20±0.20 log CFU/100 ㎠, but after the disinfection and drying process, the aerobic plate count and coliform group were not detected. No pathogenic microorganisms were detected in any process. In the workplace environment, an aerobic plate count of 1.00±0.00 CFU/plate was detected in the disinfection and drying room in the air-borne bacteria test, but in the remaining tests, neither aerobic plate count nor coliforms were detected. In equipment and tools, the aerobic plate count of the brush was detected at 2.36±0.04∼3.04±0.24 log CFU/100 cm2, coliforms were detected at 0∼2.04±0.06 log CFU/100 ㎠, and Staphylococcus aureus was not detected. After disinfection, no aerobic plate counts, coliforms, or Staphylococcus aureus were detected on the inspection belt. Residual allergens tested for each cleaning process were detected during the warehousing and soaking processes, but not during the foam rinsing process. As for microplastics, 3 polyethylene (PE) and 2 polypropylene (PP) were confirmed in general reusable cups, and 3 PE and 3 PP were confirmed in reusable cups with QR code stamps, so there was no significant difference. The results of this study suggest that commercial cleaning facilities ensure the safety of food contact surfaces of reusable cups, and as the number of commercial cleaning facilities increases, it can be used as useful data to establish safe cleaning facilities.