Abstract
Introduction: Kitchen sponges are most commonly used cleaning equipment. These sponges were heavily contaminated with the microorganisms which acts as a carrier of food borne diseases. It provides favourable conditions for the growth of bacteria and other microorganisms. It acts as a reservoir of pathogens and a vector of cross contamination. Proper sanitization techniques must be followed to avoid cross contamination.
 Aim: The aim of the study was to evaluate the microbial load in used kitchen dish wash scrubbers.
 Materials and Method: Twenty dish wash scrubbers were collected in a sterile disposable container. Moisture was removed by drying the scrubber. The procedures were conducted after 5 days. Measured the weight of the scrubber weighing 1 gram and soaked it in 500 ml of sterile saline for 30 minutes, agitated it and transferred 10 microliter to the media. And identified the organisms by the growth characters on the media for the possible pathogens.
 Result: From the growth characters the organisms identified were Coliform, Bacillus and Staphylococcus.
 Conclusion: This study showed that scrubbers were not clean and were at increased risk of food poisoning. Kitchen sponges were highly contaminated with potentially pathogenic bacteria which might be transferred from the overall kitchen environment to food contact surfaces and consequently cause food contamination.
Highlights
Kitchen sponges are most commonly used cleaning equipment
Using the filthy and unwashed sponges to clean surfaces leads to the transfer of microorganisms like bacteria and viruses
This study showed that scrubbers were not clean and were at increased risk of transmitting infection and may cause food poisoning
Summary
Kitchen sponges are most commonly used cleaning equipment These sponges were heavily contaminated with the microorganisms which acts as a carrier of food borne diseases. It provides favourable conditions for the growth of bacteria and other microorganisms. It acts as a reservoir of pathogens and a vector of cross contamination. In an observational investigation in the UK, in a few households the same scrubber is used to clean the dishes and the other areas of the kitchen which directly leads to the contamination of food and a predominant reason for food borne diseases all over the world
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