Abstract
Contaminated sponges might lead to cross-contamination in kitchens since they can transfer microorganisms to surfaces where microorganisms can survive for hours or days and contaminate food. The main objective of this study was to evaluate the transfer and the survival of bacteria from kitchen sponges to surfaces of AISI 316 stainless steel and polyethylene. Twenty-four sponges were collected from industrial kitchens in the state of Rio Grande do Sul and aseptically split into two equal parts. One part was subjected to enumeration of heterotrophic microorganisms, faecal coliforms, coagulase-positive Staphylococcus and search detection of Salmonella enterica. The other part was rubbed on surfaces of AISI 316 stainless steel (12 sponges) or polyethylene (12 sponges). The transfer and survival of microorganisms was quantified by swab collection and pour-plate method using plate count agar. All sponges were contaminated by heterotrophic microorganisms (average of 6.8 log CFU/sponge) and 83.3% with faecal coliforms (average of 5 log CFU/sponge). None of the sponges were contaminated by S. enterica and/or coagulase-positive Staphylococcus. The average transfer of microorganisms varied between 3.3 and 5.5 log CFU/cm2 for stainless steel and from 3.5 to 5.6 log CFU/cm2 for polyethylene. Although the survival rate decreased over time, more than 1 log CFU/cm2 of heterotrophic microorganisms survived after 24 hours on both surfaces. The sponges used in food services were significantly contaminated and could transfer large amounts of microorganisms to surfaces of AISI 316 stainless steel and polyethylene.
Highlights
Contaminated sponges might lead to cross-contamination in kitchens since they can transfer microorganisms to surfaces where microorganisms can survive for hours or days and contaminate food
The group 1 sponges transferred an average of 5.5 log CFU/cm2 of the initial contamination of heterotrophic microorganisms (HM) to AISI 316 stainless steel surfaces and 5.6 log CFU/cm2 to polyethylene surfaces, whereas group 2 sponges transferred an average of 3.3 log CFU/cm2 and 3.5 log CFU/cm2 of de HM to the surfaces of AISI 316 stainless steel and polyethylene, respectively (Figure 1)
The results of the present study demonstrate that the sponges used in kitchens may be contaminated by microorganisms, which corroborates with several previous studies [4,10,11,12]
Summary
Contaminated sponges might lead to cross-contamination in kitchens since they can transfer microorganisms to surfaces where microorganisms can survive for hours or days and contaminate food. The main objective of this study was to evaluate the transfer and the survival of bacteria from kitchen sponges to surfaces of AISI 316 stainless steel and polyethylene. Conclusions: The sponges used in food services were significantly contaminated and could transfer large amounts of microorganisms to surfaces of AISI 316 stainless steel and polyethylene. According to Mattick et al [3], cleaning and disinfecting surfaces and utensils may prevent crosscontamination in kitchens because they promote the physical removal of food residues and the chemical inactivation of microorganisms According to these researchers, cross-contamination is often associated with contamination of dishes or surfaces with washing water, contaminated sponges, or contaminated items placed in contact with them. The surfaces of these materials are irregular when observed microscopically, facilitating the deposition of organic matter and food residues, and contributing to microbial attachment and survival [6]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
