Kitchen Sponges Research Articles

Determination of hygienic conditions of home kitchen sponges in Manisa, Turkiye

It is known that sponges remove the food residues from the utensils, sinks and equipment used at home kitchens. Porous kitchen sponges provide the perfect physical place for a bacterial community in this study, it was aimed to determine the hygienic conditions of sponges used in home kitchens in Manisa, Turkey. Samples were collected from 100 different addresses in Manisa city center. Results of the microbiological analysis showed that, the average total mesophilic aerobic bacteria count of samples was 6.42 log cfu/sponge, whereas total coliform and total yeast and mold counts of the samples were 1.63 log cfu/sponge and 2.12 log cfu/g respectively. Staphylococcus aureus, Salmonella spp. and Escherichia coli O157:H7 were not detected in any of the samples. The data obtained in this study supports the previous findings of other researchers that kitchen sponges provide a hospitable environment for microorganisms.

"Assessing the Knowledge on Microbiological Quality of Kitchens Sponges Used among the Home Maker in the Households"

Background: Domestic environment, in particular, kitchen setting is a well-established source of microbial contamination. Kitchen sponges represent an important vehicle of microbial transmission and maintenance of spoilage bacteria and pathogenic strains responsible for food borne diseases. Many studies reported that women in household adopt of poor practices in kitchen regarding food hygiene, handling of kitchen cleaning equipments and food safety. Aim: The aim of this current study was to evaluate the household knowledge, practice and attitude on usage of kitchen sponges‟ and microbial contamination. Methods & Material: A total of 100 volunteers were participated and collected the data through unstructured questionnaire about „in-use‟ kitchen sponges, improving the knowledge on their role in cross-contamination in domestic environment. Results: 36% of them share washing sponges with another member, 6% of them use the sponge more than 2 months, 52% of them said not received any sun ray on sponges and 48% of them not use separate sponges for cleaning oily and non- oily utensils. Results confirm the potential role of kitchen sponges as vehicle for food-borne pathogens. Conclusion: It is observed that high the necessity to improve a proper education of the consumers on the effective treatment to reduce their microbial loads.

Bacterial levels and diversity in kitchen sponges and dishwashing brushes used by consumers.

AimsThe purpose of the work was to investigate bacterial levels and diversity as well as survival of Salmonella in used dish washing sponges and brushes and identify consumer practices that can potentially explain bacterial status of these items.Methods and ResultsUsed washing up utensils were collected from consumers. The bacterial numbers (TVC) were very variable with an extremely high median level (10.3 log cfu/item) in Portuguese sponges and lower levels in Norwegian items (7.3 and 7.0 cfu/item for sponges and brushes). No self‐reported practices or household composition could explain differences found in TVC levels among the collected sponges. Lower mean TVC levels were found in unworn brushes and brushes regularly cleaned with soap, but the differences were modest (1.5 log or less). A common set of bacteria was found in brushes and sponges, dominated by Acinetobacter, Chryseobacterium, Enhydrobacter, Enterobacteriaceae and Pseudomonas. There was no difference in TVC or bacterial diversity between conventional and antimicrobial sponges containing silver after 4 weeks of use. For used brushes inoculated with Salmonella and allowed to dry overnight, a significant reduction in Salmonella numbers was observed. No reduction was observed for brushes stored in humid conditions (in a plastic bag) or for sponges regardless of storing conditions.ConclusionsOverall, lower bacterial levels were observed in used brushes than in sponges, and Salmonella died more rapidly in brushes. A common set of non‐pathogenic bacteria dominated in brushes and sponges.Significance and Impact of StudyThe study demonstrates that the use of brushes may be more hygienic than the use of sponges.

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

Kitchen sponges are particularly well known to harbor a high number and diversity of bacteria, including pathogens. Viruses, archaea, and eukaryotes in kitchen sponges, however, have not been examined in detail so far. To increase knowledge on the non-bacterial kitchen sponge microbiota and its potential hygienic relevance, we investigated five used kitchen sponges by means of metagenomic shot-gun sequencing. Viral particles were sought to be enriched by a filter step during DNA extraction from the sponges. Data analysis revealed that ~ 2% of the sequences could be assigned to non-bacterial taxa. Each sponge harbored different virus (phage) species, while the present archaea were predominantly affiliated with halophilic taxa. Among the eukaryotic taxa, besides harmless algae, or amoebas, mainly DNA from food-left-overs was found. The presented work offers new insights into the complex microbiota of used kitchen sponges and contributes to a better understanding of their hygienic relevance.

Microbiological Analysis of used Kitchen Sponges from Selected Areas of the Ernakulum District of Kerala

Microbiological Analysis of used Kitchen Sponges from Selected Areas of the Ernakulum District of Kerala

Why Are Scientists Interested in Marine Sponges and Their Bacteria?

When you think of sponges, what comes to your mind? Some people might think of bath, kitchen, or makeup sponges. In reality, those objects are all based on ancient living creatures found in aquatic environments, called marine sponges. These animals have bodies full of holes and live attached to a surface. Sadly, marine sponges are at risk of disappearing forever, because of the pollution of the oceans. Scientists discovered that various bacteria live inside sponges. These bacteria produce substances that can help sponges to get stronger and to thrive even in very polluted places. But what is even more interesting is that these substances can be used to improve human health and the health of the environment. Yet, we know little about the potential of this tiny and magnificent world. So, the research must continue!

P40 Kitchen sponges—home sweet home for carbapenem-resistant Klebsiella spp.

BackgroundAlthough research on foodborne diseases is well documented for certain microorganisms, less research has been undertaken on cross-contamination with Enterobacteriaceae from food within the kitchen environment. In this study, we analysed the presence of Klebsiella spp. and Raoultella spp. and their antibiotic resistance in 100 used kitchen sponges. In a domestic environment, kitchen sponges are commonly used by consumers for doing the dishes and/or cleaning kitchen surfaces. Given their multipurpose use, their often high humidity and presence of organic residuals they are considered a favourable habitat for various groups of microorganisms and could serve as a vehicle in transmission of foodborne pathogens.1,2Material and methodsA total of 100 kitchen sponges alongside a questionnaire regarding hygienic parameters were randomly collected from domestic environments and analysed within 24 h after arrival in the lab. Kitchen sponges were immersed in 100 mL buffered peptone water, homogenized and incubated at 37°C for 24 h ± 2 h. Ten microlitres of this enrichment was plated on MacConkey agar (Bio-Rad) and incubated at 37°C for 24 h ± 2 h. Presumptive Klebsiella spp. and Raoultella spp. were isolated and confirmed by MALDI-TOF MS. Antibiotic resistance testing (ART) was performed on all Klebsiella spp. and Raoultella spp. isolates following the EUCAST guidelines. WGS was performed using the Illumina platform.ResultsA total of 65% of the kitchen sponges were positive for Klebsiella spp. or Raoultella spp. The species Klebsiella oxytoca was detected in 78.5% of positive samples, followed by Klebsiella pneumoniae (12.31%), Raoultella ornithinolytica (4.62%), Klebsiella variicola (1.54%), Klebsiella aerogenes (1.54%) and Raoultella planticola (1.54%). To the best of our knowledge this is the first study performed on detection of Klebsiella spp. in kitchen sponges from Belgium and has comparable results with previous studies.1–3 We hypothesize the high positivity rate is caused by cross-contamination. ART revealed the presence of one carbapenem-resistant isolate, with resistance to ertapenem and meropenem. Reduced susceptibility to carbapenems was caused by the presence of blaSHV-36 combined with porin deficiency. Klebsiella spp. can be part of the commensal flora of human intestines but are considered to be opportunistic pathogens. Klebsiella spp. might present antimicrobial resistance and carbapenem-resistant Enterobacteriaceae are taken up in the WHO global priority list of antibiotic-resistant bacteria.ConclusionsHigh prevalence of Klebsiella spp. and a carbapenem-resistant isolate in kitchen sponges highlight the occurrence of cross-contamination from food and the possible risks for foodborne disease associated with this kitchen tool. These findings advocate for good hygienic measures within a household setting.

Microbial Load in Kitchen Dish Wash Scrubber

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.

‘You’ve got mail!': Clinical and practical skills teaching re-imagined during COVID-19

With the outbreak of COVID-19, there was widespread cessation of face-to-face teaching in medical schools from March 2020. 130 students in their first clinical year at a large London medical school were at risk of missing part of their clinical and practical procedure teaching. We mailed a teaching pack containing clinical consumables and gave instructions to prepare fruit, vegetables and kitchen sponges as a replacement for manikins. Students used cucumbers for bladder catheterisation, oranges for injections, bananas for suturing and cannulated sponges for practising intravenous drug administration. A student evaluation after the course was favourable. Hands-on practice had a positive effect on the students' feelings of belongingness and identity and helped them feel like they were not missing out or being left behind. Technology was challenging for both students and tutors. The intervention is being repeated for all incoming students from September 2020.

A preliminary study in to the viability of sponges as a proxy for sus scrofa (domesticus) lungs for ballistic evaluations

While tissue simulants are considered best practice for ballistic evaluations, there is an ongoing debate about the use of tissue simulant and their relevance and there are calls to improve models by making them more anatomically relevant by the introduction of bony structures and organs. Therefore; the aim of this study was to try and determine if sponges and/or ballistic gelatin may be a suitable proxy to porcine lungs using 5.56x45mm (MK262-MOD1). Four sample groups consisting of 10% ballistic gelatin blocks, lungs embedded in gelatin, kitchen sponges and car sponge in gelatin were evaluated. Analysis included determining the onset of yaw, time from impact to the onset of yaw, temporary and permanent cavity characteristics and energy deposition. The results indicated that the kitchen sponge and car sponge may be a suitable proxy to porcine lungs, however there were significant differences between the lung model and plain gelatin blocks and additional work should be carried out to investigate the suitability of sponges as a proxy to porcine lungs further.

Microbiological quality of kitchens sponges used in university student dormitories

BackgroundKitchen 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.MethodsA 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.ResultsStudent 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 log10/cm3), coliform (7.2 log10/cm3), Enterobacteriaceae (7.3 log10/cm3) and yeasts and molds (7.0 log10/cm3). 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 log10/cm3, 0.7 and 1.4 log10/cm3, 0.4 and 1.1 log10/cm3, and 0.6 and 1.3 log10/cm3, 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.ConclusionsThis 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.

Bacterial Contamination of Kitchen Sponges and Cutting Surfaces and Disinfection Procedures

Background: The most common of bacterium in kitchen sponges and cutting surfaces which can play a task within the cross-contamination of foods, fomites and hands by foodborne pathogens. Aims and Objectives: This study investigated the incidence of bacterium in kitchen Sponge, and cutting surfaces. Material and Methods: a complete of twenty four kitchen Sponges were collected from home kitchens and therefore the numbers of mesotrophic microorganism, coliform microorganism, E. coli, Salmonella, genus {pseudomonas|bacteria genus} and staphylococci in every kitchen Sponges were determined. Microbiological tests of all sponges for total mesophilic aerobic microorganism, S. aureus, Pseudomonas, Salmonella spp., and E. coli were performed on days 3, 7, and 14 by sampling. The sponges involved in daily use in kitchens countenosely with the dishwasher detergent a minimum of doubly daily Results: Results from the overall mesophilic aerobic microorganism, indicate a major increase within the variety of log CFU/ml. the amount of E. coli was reduced, Salmonella spp. was stabled, S. aureus was enhanced from the sponges throughout fourteen days. Genus Pseudomonas was enhanced and was the dominant micro flora within the sponges throughout fourteen days. The sponges had MPN of 9.9 log CFU/ sponge, among the analyzed sponges, 8.2, 6.5, and 5.5 log CFU/ sponge wherever found to E. coli, Salmonella and S. aureus severally. The boiling technique was the foremost effective in inactivating microorganisms and able to cut back the overall counts by 9.9 – 4.7 log CFU/sponge (50 %), whereas the disinfection by hypochlorite two hundred ppm reduced the overall counts by 9.9-6.8 log CFU/sponge (31 %). the typical reductions of CF (E. coli ) - once boiling and hypochlorite disinfection- were 2.1 log CFU/ sponge (74 %) and 4.2 log CFU/sponge (50 %), severally, while 4.2 log CFU/sponge survived once hypochlorite disinfection. There was a reduction of approximately 65-75% of all groups growth rate was to stainless steel surface, 31- 68% to polyethylene surfaces and 17- 31 % to wooden surface. Stainless steel was the best surface to prevent bacterial contamination and survival of cutting boards using in kitchens.

Metagenomic Analysis of Regularly Microwave-Treated and Untreated Domestic Kitchen Sponges.

Kitchen sponges massively absorb and spread microorganisms, leading to contamination of kitchen appliances, surfaces, and food. Microwaving as an effective and widespread technique can rapidly reduce the microbial load of kitchen sponges. However, long-term effects of such treatments are largely unknown. Notably, it has been speculated that regularly applied domestic cleaning and disinfection may select for microbial communities with a higher pathogenic potential and/or malodorous properties. In this study, we distributed newly purchased polyurethane kitchen sponges to 20 participants, with the instruction to use them under normal household conditions for four weeks. Ten of the participants sanitized their sponges regularly by a standardized microwaving protocol, while the remaining ten sponges remained untreated. Metagenomic sequence data evaluation indicated that, in addition to bacteria, viruses, eukaryotes, and archaea were also part of the kitchen sponge microbiome. Comparisons of sanitized and untreated kitchen sponges indicated a trend towards a reduced structural microbial diversity while functional diversity increased. Microwave sanitization appeared to alter composition and metabolic properties of the microbial communities. Follow-up studies will have to show whether these changes are more positive or negative in terms of domestic hygiene, human health, and well-being.

Evaluation of the use of Polyurethane Residue Aggregated to the Plaster of Civil Construction

The study deals with the reuse of Polyurethane (PU) obtained from a kitchen sponge added to plaster for use in civil engineering. The kitchen sponge is an item widely used by the population in their daily lives, generating a significant accumulation of waste. Thus, from the analysis of the properties of the kitchen sponge, it was seeking possible reuse of the kitchen sponge using it as an aggregate in plaster. The objective is to evaluate the properties of the material and consequently the search for an alternative of reuse of the waste to reduce the impact of the waste on the environment from the disposal. The methodology is composed of the collection of kitchen sponges already used, the processing, its application as an aggregate to gypsum and water, the preparation of plates for the tests and the evaluation of the properties. In general, the mixture presents significant results, highlighting excellent impact resistance and maintaining characteristics of the plaster, such as its pick time and compressive strength.

Study on microbial communities in domestic kitchen sponges: Evidence of Cronobacter sakazakii and Extended Spectrum Beta Lactamase (ESBL) producing bacteria.

Domestic environment, in particular, kitchen setting is a well-established source of microbial contamination. Kitchen sponges represent an important vehicle of microbial transmission and maintenance of spoilage bacteria and pathogenic strains responsible for food borne diseases. The aim of this study was to evaluate the microbial communities of 100 ‘in-use’ kitchen sponges, improving the knowledge on their role in cross-contamination in domestic environment and transmission of ESBLproducing strains. Sponges were processed for: aerobic mesophilic bacteria (AMB), Enterobacteriaceae (EB), yeasts and molds (YM), coagulase-positive staphylococci (CPS), micrococci (MCC), anaerobic sulfite reducing bacteria (ASR), and for the detection of Listeria monocytogenes, Salmonella spp. and Yersinia enterocolitica. A total of 309 enterobacteria strains were identified and then processed for ESBL (Extended Spectrum Beta Lactamase) phenotypical expression. A high contamination level of kitchen sponges was observed (mean value AMB 8.25±1.1; EB 5.89±1.2; YM 5.57±1.1; MCC 4.82±0.1 log CFU/g). Identified enterobacteria strains revealed several opportunistic and pathogenic agents such as Enterobacter cloacae (28%), Citrobacter freundii (23.3%), Cronobacter sakazakii (14.6%) and other strains in lower percentage. Listeria monocytogenes was found in only one sponge (1%). A total of 69 (22.3%) enterobacteria resulted ESBL+, with the following prevalence: P. rettgeri (50%), L. adenocarboxilata (30%), K. pneumoniae (25%), K. oxytoca (25%), C. sakazakii (20%), E. cloacae (20.7%), C. freundii (20.1%). Results confirm the potential role of kitchen sponges as vehicle for food-borne pathogens such as, C. sakazakii for the first time, infectious agents and spoilage microorganisms. The observed high contamination level and the presence of several ESBLs opportunistic pathogens, stresses the necessity to improve a proper education of the consumers on the effective treatment to reduce their microbial loads.

In-Situ High Resolution Dynamic X-ray Microtomographic Imaging of Olive Oil Removal in Kitchen Sponges by Squeezing and Rinsing.

Recent advances in high resolution X-ray tomography (μCT) technology have enabled in-situ dynamic μCT imaging (4D-μCT) of time-dependent processes inside 3D structures, non-destructively and non-invasively. This paper illustrates the application of 4D-μCT for visualizing the removal of fatty liquids from kitchen sponges made of polyurethane after rinsing (absorption), squeezing (desorption) and cleaning (adding detergents). For the first time, time-dependent imaging of this type of system was established with sufficiently large contrast gradient between water (with/without detergent) and olive oil (model fat) by the application of suitable fat-sensitive X-ray contrast agents. Thus, contrasted olive oil filled sponges were rinsed and squeezed in a unique laboratory loading device with a fluid flow channel designed to fit inside a rotating gantry-based X-ray μCT system. Results suggest the use of brominated vegetable oil as a preferred contrast agent over magnetite powder for enhancing the attenuation coefficient of olive oil in a multi fluid filled kitchen sponge. The contrast agent (brominated vegetable oil) and olive oil were mixed and subsequently added on to the sponge. There was no disintegration seen in the mixture of contrast agent and olive oil during the cleaning process by detergents. The application of contrast agents also helped in accurately tracking the movement and volume changes of soils in compressed open cell structures. With the in house-built cleaning device, it was quantified that almost 99% of cleaning was possible for contrasted olive oil (brominated vegetable oil with olive oil) dispersed in the sponge. This novel approach allowed for realistic mimicking of the cleaning process and provided closer evaluation of the effectiveness of cleaning by detergents to minimize bacterial growth.

Invisible Cohabitants: Investigating the Microbial Presence in the Kitchen Sponges of Maastricht

This study examines the correlation between the presence of bacteria in kitchen sponges of Maastricht students and the number of sponge users. Participants from 34 households were given a new kitchen sponge that they used for seven days. The samples were examined by performing a standard plate count on blood agar plates to approximate the number of colonies present on each sponge. Linear regression was performed using a 5% statistical significance. The number of bacteria per sponge was on average the same, indicating that the number of bacteria associated per person is smaller in larger households. Statistically significant correlations were observed between the amount of bacteria and variables such as dietary preference and gender. Keywords: sponges, house inhabitants, Maastricht, students, bacteria.

Microbial contamination and good manufacturing practices in school kitchen

AbstractThis study evaluated microbial contamination and good manufacturing practices (GMP) in school kitchens. Thus, the kitchen of four municipal schools have been assessed through microbiological analysis performed in their cutting boards (n = 12), kitchen sinks (n = 12), dish cloths (n = 12), hands of food handlers (n = 22), kitchen sponges (n = 12), milk (n = 10), and water (n = 10). A questionnaire was also applied to food handlers in order to access their profiles and get to know their daily practices inside school kitchens. The results this study showed that all samples (surfaces, cutting boards, kitchen sponges, milk, and water) were contaminated with heterotrophic bacteria. Staphylococcus aureus was found on the surface of sinks, dish cloths, cutting boards, and on the hands of food handlers. Fecal coliforms were found on sinks, water, and milk. Results from the survey reveal that food handlers know about GMP, but they do not perform these activities in school kitchens.Practical applicationsThe presented study shows that the schools there are failures in good manufacturing practices (GMP), which increase the risks of food contamination. In addition, we also showed microbial contamination on surface, cutting boards, kitchen sponges, and in food (milk and water) on schools which it make a risk for the development of foodborne diseases, since children have a relatively lower immunity than adults, additional safety measures are needed to protect them from foodborne pathogens and high microbial contamination in school. The microbial contamination in schools show that although the food handlers know about GMP, but there is a necessity for correct surface cleaning in food preparation to avoid foodborne illnesses proliferation in schools

Top stories: Filthy kitchen sponges, Cold War espionage, and Greeks’ near-mythical origins

Top stories: Filthy kitchen sponges, Cold War espionage, and Greeks’ near-mythical origins

Microbiome analysis and confocal microscopy of used kitchen sponges reveal massive colonization by Acinetobacter, Moraxella and Chryseobacterium species

The built environment (BE) and in particular kitchen environments harbor a remarkable microbial diversity, including pathogens. We analyzed the bacterial microbiome of used kitchen sponges by 454–pyrosequencing of 16S rRNA genes and fluorescence in situ hybridization coupled with confocal laser scanning microscopy (FISH–CLSM). Pyrosequencing showed a relative dominance of Gammaproteobacteria within the sponge microbiota. Five of the ten most abundant OTUs were closely related to risk group 2 (RG2) species, previously detected in the BE and kitchen microbiome. Regular cleaning of sponges, indicated by their users, significantly affected the microbiome structure. Two of the ten dominant OTUs, closely related to the RG2-species Chryseobacterium hominis and Moraxella osloensis, showed significantly greater proportions in regularly sanitized sponges, thereby questioning such sanitation methods in a long term perspective. FISH–CLSM showed an ubiquitous distribution of bacteria within the sponge tissue, concentrating in internal cavities and on sponge surfaces, where biofilm–like structures occurred. Image analysis showed local densities of up to 5.4 * 1010 cells per cm3, and confirmed the dominance of Gammaproteobacteria. Our study stresses and visualizes the role of kitchen sponges as microbiological hot spots in the BE, with the capability to collect and spread bacteria with a probable pathogenic potential.