Microbial Contamination of Kitchen Instruments as a Minatory to Human Health
Esfandiar Matini, Farzad Shayeghi, Nima Mojri, Sadaf S Hosseini, H Esmaeili, M Abdollahi, Reyhaneh Z Someh, Fatemeh Jafarnejad Sadaghiani, Negar Ardestani, Moein Ardestani, Helia Rahmani, Niloufar Badkoubeh, Renita Khanlari, Mobin Bahraei
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ABSTRACT
Background: As
all we know, nourishment is one of the human's essential requirements in order
to provide energy and furthermore play an important role in people's daily
activities. By the daily and frequently use of kitchens to provide and process
foods and its relationship with human health, it's necessary to evaluate the
rate of contaminations.
Aim: To evaluate the rate of microbial
contaminations which involves the instruments and equipment that exist in
almost every kitchen.
Methods: In this descriptive cross-sectional study, a total of 9965 samples were
taken from different instruments of many domestic kitchens, restaurants,
hotels, and food processing kiosks which are selected randomly before. The
specimens were examined precisely by use of principal scientific sources and standard
bacteriological methods which are mentioned farther. Generally all the species with
their bacterial load of up to 100,000 CFU/gr were designated detrimental and
were brought on table-2; even though those between 50,000 and 100,000 CFU/gr were
repeated for sampling and reassessed. Although
under 50,000 colonies of bacteria/gr are also considered normal
and were excluded from the samples.
Result: The results reveals a total of 10 different bacterial isolates like Staphylococcus aureus (15.05%),Staphylococcus epidermidis (16.50%),
Escherichia coli (18.27%),
Shigella spp. (0.91%), Bacillusspp. (13.02%), Enterobacter spp. (9.40%),Pseudomonas (2.11%), Enterococcus spp. (2.37%), etc. and
amount of fungal contaminations (12.81%) exist in some instruments. The results
obtained in this study proves some microbes are able to draw on some
discomforts for people and can be harmful to social health; thus by informing
and warning people of bad consequences which comes afterward by improper
disinfection of utensils like dishes, pans, pots, spoons and forks, etcas well
as using correct cleaning methods for these instruments, can be usefulto
decrease the transmission of infections properly.
Key words: Microbial contamination – Social health – Kitchen instruments –Utensils
– Spoon & fork – Sponge
ABSTRACT
Background: As
all we know, nourishment is one of the human's essential requirements in order
to provide energy and furthermore play an important role in people's daily
activities. By the daily and frequently use of kitchens to provide and process
foods and its relationship with human health, it's necessary to evaluate the
rate of contaminations.
Aim: To evaluate the rate of microbial
contaminations which involves the instruments and equipment that exist in
almost every kitchen.
Methods: In this descriptive cross-sectional study, a total of 9965 samples were
taken from different instruments of many domestic kitchens, restaurants,
hotels, and food processing kiosks which are selected randomly before. The
specimens were examined precisely by use of principal scientific sources and standard
bacteriological methods which are mentioned farther. Generally all the species with
their bacterial load of up to 100,000 CFU/gr were designated detrimental and
were brought on table-2; even though those between 50,000 and 100,000 CFU/gr were
repeated for sampling and reassessed. Although
under 50,000 colonies of bacteria/gr are also considered normal
and were excluded from the samples.
Result: The results reveals a total of 10 different bacterial isolates like Staphylococcus aureus (15.05%),Staphylococcus epidermidis (16.50%),
Escherichia coli (18.27%),
Shigella spp. (0.91%), Bacillusspp. (13.02%), Enterobacter spp. (9.40%),Pseudomonas (2.11%), Enterococcus spp. (2.37%), etc. and
amount of fungal contaminations (12.81%) exist in some instruments. The results
obtained in this study proves some microbes are able to draw on some
discomforts for people and can be harmful to social health; thus by informing
and warning people of bad consequences which comes afterward by improper
disinfection of utensils like dishes, pans, pots, spoons and forks, etcas well
as using correct cleaning methods for these instruments, can be usefulto
decrease the transmission of infections properly.
Key words: Microbial contamination – Social health – Kitchen instruments –Utensils
– Spoon & fork – Sponge