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Determining the degree of cleanliness of dishes

Most of the simplest methods for monitoring the quality of washing dishes are based on determining the amount of fat remaining on its surface, as It is proved that there is a direct correlation between the greasy contamination of dishes and general bacterial contamination. There are several methods for determining the cleanliness of washing dishes:



Determining the quality of washing dishes

using activated carbon



The course of determination. Coal powder is collected in a small rubber bulb and sprayed onto the surface of the dried plate. From well-washed dishes, it is completely blown away or removed with a soft cotton swab. The more fat and other food debris on the plates, the more intense the black color. The sample is placed on at least 10 plates.

Detection of fat on tableware according to the method of Bolotov



The course of determination. The plate is wiped with a strip of filter paper 1.5x1.5 cm, which is then moistened with a few drops of “special reagent”.
After 10 seconds, the strip is washed with cold water. If there is grease on the plate, the paper turns yellow; if not, the paper turns grayish or bluish.

The method allows you to determine 0.2-0.5 mg of fat on the surface of the earthenware plate and 1-2 mg on the surface of the plastic plate.

Detecting grease on dishes using cotton strips



The course of determination. A thin cotton strip moistened with ether and fastened to the cork stopper, wipe the surface of the investigated plates. Then the dried cotton strip is lowered to the surface of a 0.01% solution of methylene blue, poured into a watch glass or Petri dish. If there is grease on the dishes, a round, unpainted stain, having the shape of a cork base, remains on the strip. In the absence of fat on the plate, a stain does not form and the strip turns blue completely and evenly.
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Determining the degree of cleanliness of dishes

  1. Determining the degree of freshness of meat
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  2. Determining the degree of dehydration and choosing a treatment plan
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  3. Determining the severity of respiratory failure
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  5. Determining the degree of maturity of the fetus or newborn
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  6. Determining the risk of surgery and anesthesia
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  7. Determination of the degree of dehydration in infants by clinical symptoms
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  8. Determining the risk of rapid disease progression in acute coronary syndrome without ST segment elevation
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  9. Monitoring the cleanliness of hands and clothing
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