The Domestic Student Kitchen: A Microbiological Hazard?

Hassan, Karim; ElBagoury, Marwan

doi:10.22207/jpam.11.4.06

Cited by 4 publications

(5 citation statements)

References 16 publications

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“…The results of the in vitro antibacterial test of faloak bark extract against Escherichia coli bacteria are presented in Table 1 Five percent concentration of faloak bark extract has the smallest inhibitory diameter and 50% concentration of faloak bark extract has the largest inhibitory diameter. This is in line with opinion [13] that state in general, the higher the concentration of antibacterial used, the larger the inhibition zone will be. The results of statistical tests show that shelf life and concentration influence the diameter of the inhibitory power.…”

Section: Antibacterial Test Results Of Faloak Bark Extract Against Es...supporting

confidence: 91%

The effect of concentration and storage time of faloak (Sterculia quadrifida R. Br) bark extract on the ability to inhibit Escherichia coli that cause mastitis

Purwantiningsih,

Widyobroto,

Suranindyah

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Mastitis is inflammation that affects the udder of dairy cattle. This inflammation is caused by bacterial infection. One of the bacteria that causes mastitis is Escherichia coli. The use of natural ingredients that are safe and can be used for a long time is highly recommended. Faloak (Sterculia quadrifida R. BR) is a native tree from East Nusa Tenggara which has the potential as a natural antibacterial. The purpose of this research is to determine the concentration and shelf life on the ability to inhibit Escherichia coli. Maceration is the extraction method used in this study, and the solvent used is 96% ethanol. The resulting thick extract was stored in the refrigerator at 5°C. Antibacterial testing with the Kirby Bauer method. The resulting data were analysed with Analysis of Variance Factorial 6x2. There were 12 combinations and 4 replications so that there were 48 experimental units. The results showed that the concentration and shelf life influenced the diameter of the inhibition of Escherichia coli bacteria. Fresh faloak bark extract was better than faloak bark extract was stored for six months. Faloak bark extract concentrations of 30%, 40% and 50% showed were not significantly different. There is no interaction between concentration and shelf life. The extract was stored for 6 months still showed the ability to inhibit Escherichia coli, but its effectiveness decreased by 8.65%.

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Section: Antibacterial Test Results Of Faloak Bark Extract Against Es...supporting

confidence: 91%

The effect of concentration and storage time of faloak (Sterculia quadrifida R. Br) bark extract on the ability to inhibit Escherichia coli that cause mastitis

Purwantiningsih,

Widyobroto,

Suranindyah

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Cleaning the refrigerator and sink with the same sponges that are used to clean food contact surfaces is the probable reason for the high microbial load of the sponges. A previous study reported that the sink area harbored one of the highest levels of microbial contamination, including coliform, fecal coliform and Enterobacteriaceae [ 25 ].…”

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Several studies of university students have shown that they adopt poor practices regarding food safety, hygiene, and the handling of kitchen cleaning tools such as sponges [ 25 – 27 ]. Consequently, they increase their risk to foodborne illnesses [ 25 – 27 ]. The aims of this study were to (i) explore the microbial quality and usage of kitchens sponges used at the University of Sharjah student dormitories, (ii) assess the effect of storage on the microbial populations in the sponges, and (iii) identify any Enterobacteriaceae isolated from sponges and determine their antibiotic resistance profiles.…”

Section: Introductionmentioning

confidence: 99%

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Microbiological quality of kitchens sponges used in university student dormitories

et al. 2020

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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.

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“…Microbiological analysis conducted on kitchen sponges, draining racks, and sink drains in shared kitchens unveiled that the kitchen sponge exhibited the highest levels of bacterial contamination, followed by the draining rack and then the sink drain. This highlights the need for enhanced hygiene measures to mitigate the risk of cross-contamination in shared kitchens [ 12 ]. This risk is heightened when ready-to-eat products, such as salads, are produced in these communal spaces.…”

Section: Introductionmentioning

confidence: 99%

Assessment of Hygiene Management Practices and Comparative Analysis of Regulatory Frameworks for Shared Kitchens across Different Countries

Na,

Baek,

Gwon

et al. 2024

Foods

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Shared kitchens, where users share kitchen space, are becoming popular worldwide due to the economic cost savings of startup businesses. This study conducted monitoring of microbial and chemical hazards from prepared foods and the environment of shared kitchen facilities, surveyed shared kitchen operators, and compared shared kitchen regulations between Korea and other countries. The monitoring results indicate that the hygiene status of the facilities and the microbial and chemical hazards in the prepared foods were all within the standard specifications, showing significantly lower levels compared to regular restaurants (p < 0.05). In particular, concurrent-use and time-division types of open shared kitchens showed significantly lower levels of both hazards than separated-individual kitchens. Survey results of hygiene inspection also confirmed better hygiene management in concurrent-use and time-division types of open shared kitchens in Korea. However, more frequent cleaning and disinfection, hygiene inspections, and training are high economic burdens in the operation of shared kitchens compared to regular restaurants. Moreover, mandatory insurance subscriptions, the operator’s responsibility in hygiene-related incidents, and high operational costs collectively challenge shared kitchens’ competitiveness in the food service market. Critical reassessments of regulations utilizing the benefits of shared kitchens are needed to promote a safe dining culture and the growth of shared kitchen startup businesses.

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The Domestic Student Kitchen: A Microbiological Hazard?

Cited by 4 publications

References 16 publications

The effect of concentration and storage time of faloak (Sterculia quadrifida R. Br) bark extract on the ability to inhibit Escherichia coli that cause mastitis

The effect of concentration and storage time of faloak (Sterculia quadrifida R. Br) bark extract on the ability to inhibit Escherichia coli that cause mastitis

Microbiological quality of kitchens sponges used in university student dormitories

Assessment of Hygiene Management Practices and Comparative Analysis of Regulatory Frameworks for Shared Kitchens across Different Countries

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