| 摘要 |
<p>Manual warewashing in common food service locations is typically performed in a multicompartment sink. In one basin the ware is contacted with an aqueous detergent. The cleaned ware is rinsed in a subsequent sink and is then sanitized in a sanitizing solution in a third sink. Hypochlorite bleaches, if adjusted to an appropriate pH, can maintain substantial sanitizing capacity while not decolorizing otherwise oxidatively sensitive dyes. In the method of the invention, the sanitizing solution adjusted to a pH of less than about 7 containing a dye can maintain a stable dye solution for a period of time greater than the time required to deplete 90 % or more of the OC in solution. An indication of the existence of active sanitizer in the sanitizer step based on the presence of color in the aqueous solution is thus obtained.</p> |
