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Tytuł:
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Microbiological quality of kitchens sponges used in university student dormitories.
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Autorzy:
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Osaili TM; Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates. .; Research Institute for Medical and Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates. .; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan. .
Obaid RS; Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates.; Research Institute for Medical and Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates.
Alowais K; Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates.
Almahmood R; Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates.
Almansoori M; Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates.
Alayadhi N; Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates.
Alowais N; Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates.
Waheed K; Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates.
Dhanasekaran DK; Research Institute for Medical and Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates.
Al-Nabulsi AA; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan.
Ayyash M; Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University (UAEU), Al Ain, Abu Dhabi, United Arab Emirates.
Forsythe SJ; Foodmicrobe.com, Adams Hill, Keyworth, Nottingham, NG12 5GY, UK.
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Źródło:
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BMC public health [BMC Public Health] 2020 Aug 31; Vol. 20 (1), pp. 1322. Date of Electronic Publication: 2020 Aug 31.
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Typ publikacji:
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Journal Article
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Język:
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English
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Imprint Name(s):
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Original Publication: London : BioMed Central, [2001-
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MeSH Terms:
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Food Microbiology*
Food Safety*
Enterobacteriaceae/*isolation & purification
Food Contamination/*statistics & numerical data
Food Handling/*statistics & numerical data
Students/*psychology
Universities/*statistics & numerical data
Adult ; Colony Count, Microbial ; Female ; Humans ; Male ; Students/statistics & numerical data ; United Arab Emirates ; Young Adult
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References:
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Contributed Indexing:
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Keywords: Antibiotic resistance; Cleaning; Dormitories; Enterobacteriaceae; Kitchen; Sponges; Storage
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Entry Date(s):
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Date Created: 20200902 Date Completed: 20210113 Latest Revision: 20210113
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Update Code:
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20240105
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PubMed Central ID:
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PMC7460773
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DOI:
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10.1186/s12889-020-09452-4
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PMID:
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32867725
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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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