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MICROORGANISMS IN KITCHEN SPONGES

In this study presence of various kinds of microorganisms in kitchen sponges were studied. Additionally effects of regular dish washing liquid on Escherichia coli ATCC 8739 and Salmonella typhimurium ATCC 13311 were investigated under laboratory conditions in kitchen sponges with or without food residue. The sponges involved in daily use in households were samples were analysed for the presence of total mesophilic aerobic bacteria, staphylococci, Pseudomonas, Salmonella, E. coli and yeast and moulds. Daily application of the dishwashing liquid to the sponges had no effect on the numbers of yeast and molds, pseudomonads, E. coli. But the number of Salmonella spp. had decreased. S. aureus was not investigated from the house hold sponges during 10 days. Pseudomonads were the dominant microflora in the sponges during 10 days. In six households, the regular dish washing liquid were applied for 2 weeks, and it was shown that neither dishwashing liquid reduced total mesophilic aerobic counts, E. coli, pseudomonads or yeast and moulds, except Salmonella spp., however S. aureus declined quickly and was not survived. In addition, in this study the rates of pathogens from artificially contaminated sponges were investigated. The test organism S. typhimurium decreased below the detection limit within 24 h. With the amount of dishwashing liquid added to the sponges (3% ± 1.5%), E. coli decreased during 24 h either with or without commercial sterilized milk (10%). In the presence of milk suspension E. coli survived better within two days in the sponges. The test organism E. coli decreased below the detection limit after day of 2 in the presence of milk. E. coli decreased below the detection limit after day of 1 without milk. The results of this study showed that the regular dish washing liquid was effective in reducing microorganisms in the laboratory test but not in the used kitchen sponges