Natural Fibres Used in Wipes

Abstract

The wipes are most commonly used in kitchen purposes like to wash and scour the pans, casseroles, kitchen surfaces like sinks, stove tops and refrigerator. For manual washing of dishes, brushes are dominantly used. Around 29% use brush for cleaning the utensil. For sponge usage, around 50% use it for cleaning utensils. 77% (which is the most number of users) use cloths for utensil cleaning. The wipes have 6 - 9 log CFU of bacterial content in it. When the wipes are checked after usage, they have pathogens like bacteria like Salmonella and Campylobacter, virus like Eukaryota and Archeae. When the wipes are used to remove the food soils from the utensils, it reduces the bacterial content. But it transfers the pathogens from the wipe to the utensil. Here, the wipe acts as a reservoir to spread the pathogens. The wipes have the ability to absorb larger volume of fluids. They remain wet after use. This makes a suitable condition, for the pathogens to grow. When there is rapid drying of them, the growth of the pathogen is controlled and there will be killing of pathogens. Whereas in humid atmospheric storage of wipes, the wipes won’t dry off soon. The brushes will take less fluid, when compared with wipes.