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The Not So Pathogen‐Free Flowing Tap
Author(s) -
Burlingame Gary A.
Publication year - 1999
Publication title -
opflow
Language(s) - English
Resource type - Journals
eISSN - 1551-8701
pISSN - 0149-8029
DOI - 10.1002/j.1551-8701.1999.tb02187.x
Subject(s) - tap water , waste management , food preparation , raw material , environmental science , business , engineering , environmental engineering , food science , food safety , chemistry , biology , ecology
This article discusses faucet contamination and lists key tips to share with consumers that include: thoroughly washing materials and hands that come in contact with raw foods; washing and sanitizing sinks after food preparation; watching where used dishrags and sponges are stored and sanitizing often; and, cleaning faucets and aerators regularly.