Understand the evidence.
Improve the routine.
Read the original research behind the need for consistent beverage-equipment hygiene.
Coffee-machine waste reservoirs
Vilanova, Iglesias and Porcar (Scientific Reports, 2015) found diverse bacterial communities in sampled coffee-machine waste reservoirs. The study examined waste coffee, not the safety of brewed drinks, and did not test EnviroKleen products.
Frozen dairy and milkshake preparation
Pouillot and colleagues (Emerging Infectious Diseases, 2016) examined a listeriosis outbreak linked to ice cream, including milkshakes consumed by susceptible hospitalized patients. The analysis discusses uncertainty about additional contamination during preparation. It is not a measurement of typical restaurant risk or proof of any cleaner’s efficacy.
Turn information into a procedure
Keep cleaning and sanitizing steps distinct. Match the process to your equipment manual, surfaces and current product label. Ask us to help develop an SOP for your machine.
Request SOP AssistanceIce-machine components in healthcare facilities
Kanwar and colleagues (Infection Control & Hospital Epidemiology, 2018) sampled 64 ice machines across five hospitals and two nursing homes. Gram-negative bacteria and/or Candida were recovered from 100% of drain pans, 72% of drain-pan grilles and 52% of ice/water chutes. These are findings for the sampled healthcare machines, not all restaurants. The study did not test EnviroKleen products.
Read the original journal article (access may require a subscription)
Food-handler hand hygiene
Lambrechts and colleagues (2014) studied bacterial contamination on food handlers’ hands and highlighted the importance of training in handwashing practices. This supports attention to hygiene routines, not a claim that a particular soap prevents every contamination event.