Microbiological quality of kitchens sponges used in university student dormitories

Abstract

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.

Food Safety Knowledge, Attitudes, and Practices Among Jordan Universities Students During the COVID-19 Pandemic

“…A higher percentage of our participants have insufficient knowledge on the proper use of reusable kitchen sponges as they reported using them for multiple purposes such as dishes and sink. This finding contrasts with a previous study that showed that a high percentage (74%) of female students in university dormitories used different sponges for cleaning utensils and the sink (26).…”

“…The questionnaire was designed by adapting some existing questions from validated and reliable questionnaires used in prior studies pertaining to food safety (10,16,(20)(21)(22)(23)(24)(25)(26)(27)(28). All authors went through the questionnaire in-tandem to discuss the questions that need to be included in the study.…”

Knowledge, Practices, and Risk Perception Associated with Foodborne Illnesses among Females Living in Dubai, United Arab Emirates

“…To avoid foodborne illnesses, the kitchen sink must be cleaned with hot water, soap, and then a disinfectant after every use [8,31]. The kitchen sponges need to be changed on a regular basis as they could act as a vehicle for cross-contamination [32]. Unclean kitchen sponges have been reported to contain a high number of pathogenic bacteria such as Campylobacter spp., Enterobacter cloacae, E. coli, Klebsiella spp., Proteus spp., Salmonella spp., Acinetobacter, Moraxella, and Staphylococcus spp.…”

“…Unclean kitchen sponges have been reported to contain a high number of pathogenic bacteria such as Campylobacter spp., Enterobacter cloacae, E. coli, Klebsiella spp., Proteus spp., Salmonella spp., Acinetobacter, Moraxella, and Staphylococcus spp. [32]. A study conducted on Lebanese food handlers showed that 86.8% of them washed the kitchen sink with hot water, soap, and then a disinfectant [33].…”

Minority report: small-scale metagenomic analysis of the non-bacterial kitchen sponge microbiota

“…Other studies reported potentially pathogenic bacteria in kitchen sponges, too, such as Klebsiella spp. (Adiga et al 2012 ; Marshall et al 2012 ; Osaili et al 2020 ), Escherichia coli (Adiga et al 2012 ; Marshall et al 2012 ), or Salmonella spp. (Rossi et al 2012 ).…”