In 2007, the Joint Institute for Food Safety and Applied Nutrition released its “Effective Cleaning and Sanitizing Procedures” whitepaper that stated the following:
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Explore this issueJune/July 2018
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Cleaning tools like brooms, mops, squeegees, buckets, sponges, scrapers, foaming equipment, water guns, etc., should be cleaned and sanitized. Cleaning tools can be a significant source of microbial contamination [in a commercial kitchen] if not cleaned. Cleaning tools should be washed and sanitized after every use.
This is quite similar to other studies that have concluded cleaning tools, especially floor mops, can be a source of contamination. This means these cleaning tools have the ability to spread pathogens and germ-causing diseases from one surface to another.
For instance, in a 1971 study published in Applied Microbiology investigating microbial contamination of mops and cleaning cloths in a hospital setting, researchers reported that mopping floors or wiping surfaces with contaminated tools can cause harmful pathogens to spread from one surface to another. These pathogens can then be touched by patients, causing disease through cross-contamination.