Microbiological Safety of Kitchen Sponges Used in Food Establishments

Wolde, Tesfaye; Bacha, Ketema

doi:10.1155/2016/1659784

Cited by 18 publications

(15 citation statements)

References 15 publications

(18 reference statements)

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“…Over the past 40 years, many studies have aimed to assess the degree of microbial contamination of different kitchen surfaces and objects and if the identified pathogens can be the cause of food-borne diseases, as well as to find a correlation between respecting or not some properly inhome hygiene practices and the onset of these morbid entities [6,36,17,41]. Moreover, Romania reported that in 1999-2000, 94% of food-borne illnesses occurred in the domestic environment [42].…”

Section: Resultsmentioning

confidence: 99%

Absorbent Food PADS from Meat Packages-Potential Source of Contamination

Gaspar¹,

Cocora²,

Brudiu³

et al. 2019

Rev. Chim.

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The purpose of this study was to quantify the microbial load and to detect potentially pathogenic germs on the surface of absorbent food pads in the packaging of fresh chicken and minced meat marketed in the retail units in Romania. The load in E. coli, as an indicator of faecal contamination, was significantly lower than that of Enterobacteriacea and coliform germs. Congo red-binding E. coli strains have been identified. The affinity for the Congo red dye is considered a phenotypic marker for the presence of curli fibers. These surface formations give the bacterial strains the ability to form biofilm on various surfaces. Their presence also correlates with the property of these bacterial strains to trigger severe infections in humans. These strains showed 100% resistance to fourth-generation cephalosporins, 87.5% to third-generation cephalosporins and 75% to quinolones. A single strain was resistant to meropenem. All the tested strains were susceptible to gentamicin. Coagulase-positive staphylococci were identified in 40% of the analyzed samples. Of the 30 strains of Staphylococcus spp. tested (coagulase-positive and negative), 63.3% proved to be methicillin-resistant and 43.3% had resistance to sulfamethoxazole-trimethoprim. In one sample, it was detected Salmonella infantis. Thus, it can be appreciated that these absorbent food pads may be a source of direct contamination with potentially pathogenic and / or antibiotic-resistant germs for the persons who manipulates them in their domestic environment, as well as a source of cross-contamination of food and other surfaces in the kitchen.

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Section: Resultsmentioning

confidence: 99%

Absorbent Food PADS from Meat Packages-Potential Source of Contamination

Gaspar¹,

Cocora²,

Brudiu³

et al. 2019

Rev. Chim.

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“…When utensils are cleaned in kitchens, sponges are generally used to remove food residues, but some residues adhere to sponges. Food residues associated with high‐moisture sponges provide a favorable environment for bacterial growth and survival (Wolde & Bacha, ). Sponges can thus be disseminating pathogens and transfer bacteria to surfaces and utensils, which cause cross‐contamination in meal‐producing environments (Wolde & Bacha, ).…”

Section: Resultsmentioning

confidence: 99%

“…Food residues associated with high‐moisture sponges provide a favorable environment for bacterial growth and survival (Wolde & Bacha, ). Sponges can thus be disseminating pathogens and transfer bacteria to surfaces and utensils, which cause cross‐contamination in meal‐producing environments (Wolde & Bacha, ). The 5‐min boiling method is one of the most effective procedures for disinfection and significantly reduces microbial loads (Rossi, Scapin, Grando, & Tondo, ).…”

Section: Resultsmentioning

confidence: 99%

Good practices and microbiological quality of food contact surfaces in public school kitchens

Vitória

Oliveira

Faria

et al. 2018

Journal of Food Safety

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The objective of this work was to analyze the hygienic and sanitary conditions of 52 school kitchens and to investigate the microbiological contamination of surfaces that contact food. A specific checklist was used to classify the units' health risk. Microbiological samples were collected from utensils, bench, and equipment in 10 units to evaluate the contamination levels of these surfaces. In total, 3.8% of the evaluated units had a very low health risk, and 61.5% had a low sanitary risk, indicating that most of the sites were adequately sanitary. Important failures have been identified in the block of buildings and facilities. Inadequacies related to hand hygiene, the absence of the manual of good practices and environmental hygiene were also highlighted. Microbiological analyses resulted in high counts of aerobic mesophiles and enterobacteria. Intervention with the involvement of all the actors of the National School Feeding Program is suggested for improving the situation. Practical applications This study is important, since it carried out the survey of the information regarding the adoption of good practices and sanitary conditions in the food production in the school environment, considering the relevance of the subject and vulnerability of the attended public. In this way, such information may guide corrective and preventive actions in the face of observed situations.

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“…During the cleaning of kitchen utensils, the prewashing and washing steps are usually carried out using sponges in order to remove food residues. In due course, some food residues could adhere to the sponges and, together with retained humidity, tender a positive environment for growth and survival of pathogenic bacteria [26] and yeasts [27], including C. parapsilosis. From a microbiological point of view, kitchen surfaces are one of the most contaminated environments of our homes [17,[28][29][30].…”

Section: Kitchens Without Dishwashers More Likely Host Candida Parapsmentioning

confidence: 99%

High Incidence of an Emerging Opportunistic PathogenCandida parapsilosisin Water-Related Domestic Environments

Zupančič¹,

Babič²,

Gunde‐Cimerman³

2019

Fungal Infection

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Candidiasis is one of the common fungal opportunistic infections, usually associated with diverse Candida species. Candida albicans, C. glabrata complex, C. parapsilosis complex, C. tropicalis and C. auris are often identified in affected patients. Candida parapsilosis sensu stricto is an emerging cause of hospital-acquired Candida infections, predominantly in Southern Europe, South America and Asia. Home environment is a less known source of infection despite frequent isolation of C. parapsilosis from kitchen surfaces and household appliances such as dishwashers, washing machines and refrigerators. C. parapsilosis is one of the first colonisers of novel dishwashers and a member of stable fungal communities on rubber seals worldwide in concentrations up to 10 2 CFU/cm 2. It colonises also drawers for detergents in washing machines and drainage channels in refrigerators. Tap water and groundwater act as vector for entrance of C. parapsilosis in the indoor environments. Within C. parapsilosis, four clinically relevant phenotypes can be distinguished. Experimental data on the prevalence of C. parapsilosis isolates phenotypes, obtained from indoor environments, will be presented. Smooth phenotype prevails in dishwashers and washing machines, while crepe and crater dominate in water. In conclusion, the ability to colonise diverse environments and accordingly switch phenotypes defines C. parapsilosis as a versatile, domestic environment-related opportunistic pathogen.

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Microbiological Safety of Kitchen Sponges Used in Food Establishments

Cited by 18 publications

References 15 publications

Absorbent Food PADS from Meat Packages-Potential Source of Contamination

Absorbent Food PADS from Meat Packages-Potential Source of Contamination

Good practices and microbiological quality of food contact surfaces in public school kitchens

High Incidence of an Emerging Opportunistic PathogenCandida parapsilosisin Water-Related Domestic Environments

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