Dairy, Food and Environmental Sanitation

Abstracts - November, 2000

- Bacteriological Analysis of Cellulose Sponges and Loofahs in Domestic Kitchens from a Developing Country
- Handwashing, Gloving, and Disease Transmission by the Food Preparer

Bacteriological Analysis of Cellulose Sponges and Loofahs in Domestic Kitchens from a Developing Country
Cristobal Chaidez and Charles P. Gerba*

SUMMARY
No previous studies have been conducted on the microbial quality of household cleaning tools in developing countries. A survey of the bacterial quality of cellulose and natural fiber sponges (loofahs) from domestic kitchens of Culiacan, Mexico, was conducted. Aeromonas hydrophila (19.5%) was the predominant bacterium identified in both types of sponges. Other species identified included Enterobacteriaceae, Pseudomonas spp., and Serratia spp. Staphylococcus aureus was present in 60% of cellulose sponges and in 86% of loofahs. This was in contrast to results of studies in the United States, where Enterobacteriaceae was the dominate isolate in cellulose sponges. Salmonella spp. were identified in 9.8% of the items tested. The data obtained in this study suggest that domestic cleaning tools play host to a variety of bacterial species and may serve as an important source of bacterial contamination in the kitchen. The types of bacteria that inhabit this environment may depend on the type of sponge, food, climate, and food preparation habits in the home.


Handwashing, Gloving, and Disease Transmission by the Food Preparer
Daryl S. Paulson

SUMMARY
Issues of foodborne disease tranmission continue to be of frontline importance to the restaurant industry. A well-designed, vigorously maintained program incorporating proper handwashing and/or gloving practices with control of the work environment can provide consistent assurance that patrons are served safe-to-eat food.