Microbiological Safety of Kitchen Sponges Used in Food Establishments
Joint Authors
Source
International Journal of Food Science
Issue
Vol. 2016, Issue 2016 (31 Dec. 2016), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2016-10-20
Country of Publication
Egypt
No. of Pages
7
Abstract EN
Kitchen sponges are among the possible sources of contaminants in food establishments.
The main purpose of the current study was, therefore, to assess the microbiological safety of sponges as it has been used in selected food establishments of Jimma town.
Accordingly, the microbiological safety of a total of 201 kitchen sponges randomly collected from food establishments was evaluated against the total counts of aerobic mesophilic bacteria (AMB), Enterobacteriaceae, coliforms, and yeast and molds.
The mean counts of aerobic mesophilic bacteria ranged from 7.43 to 12.44 log CFU/mm3.
The isolated genera were dominated by Pseudomonas (16.9%), Bacillus (11.1%), Micrococcus (10.6%), Streptococcus (7.8%), and Lactobacillus (6%) excluding the unidentified Gram positive rods (4.9%) and Gram negative rods (9.9%).
The high microbial counts (aerobic mesophilic bacteria, coliforms, Enterobacteriaceae, and yeast and molds) reveal the existence of poor kitchen sponge sanitization practice.
Awareness creation training on basic hygienic practices to food handlers and periodic change of kitchen sponges are recommended.
American Psychological Association (APA)
Wolde, Tesfaye& Bacha, Ketema. 2016. Microbiological Safety of Kitchen Sponges Used in Food Establishments. International Journal of Food Science،Vol. 2016, no. 2016, pp.1-7.
https://search.emarefa.net/detail/BIM-1106117
Modern Language Association (MLA)
Wolde, Tesfaye& Bacha, Ketema. Microbiological Safety of Kitchen Sponges Used in Food Establishments. International Journal of Food Science No. 2016 (2016), pp.1-7.
https://search.emarefa.net/detail/BIM-1106117
American Medical Association (AMA)
Wolde, Tesfaye& Bacha, Ketema. Microbiological Safety of Kitchen Sponges Used in Food Establishments. International Journal of Food Science. 2016. Vol. 2016, no. 2016, pp.1-7.
https://search.emarefa.net/detail/BIM-1106117
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1106117