Background
Kitchen sponges are a major source of cross-contamination as they can transfer foodborne pathogens, infectious agents and spoilage causing microorganisms to food contact surfaces. Several studies have revealed that university students adopt poor practices regarding food safety, hygiene, and the handling of kitchen cleaning equipment.
Methods
A total of fifty kitchen sponges were collected along with a questionnaire addressing social demographics and kitchen sponge usage by students living at the University of Sharjah dormitories. The effect of storage (3 and 10 days) on the microbial population of kitchen sponges at room temperature (21 °C) was assessed.
Enterobacteriaceae
isolated from sponges were identified and their antibiotic resistance determined.
Results
Student responses revealed that kitchen sponges used to clean food contact surfaces were also used to clean the oven (32%), sink (26%), refrigerator (10%), and to clean spills on the floor (4%). Kitchen sponges contained high counts of mesophilic aerobic bacteria (7.9 log
10
/cm
3
)
, coliform (7.2 log
10
/cm
3
),
Enterobacteriaceae
(7.3 log
10
/cm
3
) and yeasts and molds (7.0 log
10
/cm
3
). After storage of the sponges at room temperature (21 °C) for 3 and 10 days, the number of mesophilic aerobic bacteria, coliform,
Enterobacteriaceae
and yeasts and molds decreased by 0.4 and 1.3 log
10
/cm
3
, 0.7 and 1.4 log
10
/cm
3
, 0.4 and 1.1 log
10
/cm
3
, and 0.6 and 1.3 log
10
/cm
3
, respectively. The most frequently isolated
Enterobacteriaceae
were
Enterobacter cloacae
(56%) and
Klebsiella oxytoca
(16%)
.
All
E. cloacae
isolates were resistant to amoxicillin, cefalotin, cefoxitin and cefuroxime axetil.
Conclusions
This study showed that students living in dormitories lacked good hygienic practices and were at increased risk of food poisoning. Kitchen sponges were highly contaminated with potentially pathogenic bacteria which could be transferred from the general kitchen environment to food contact surfaces and consequently lead to food contamination.