ISOLATION AND IDENTIFICATION OF PATHOGENS ASSOCIATED WITH HOUSEHOLD KITCHEN SPONGES.

ABSTRACT

 A total of sixty kitchen sponges were collected from the households in three major communities in Ikwuano L.G.A, Umuariaga, Amawom and Amaoba. The microorganisms isolated were Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa,  Aspergillus niger. The Total Heterotrophic Plate Count (THPC) ranged from 4.00-1.73 x 108 – 1.93 x 109 cfu/ml with a mean of 8.02 x 108cfu/ml, 3.65 x 108 -1.86 x 109cfu/ml with a mean of 9.13 x 108 cfu/ml and 4.65 x 108 - 1.93 x 109 cfu/ml with a mean of 8.47 x108 cfu/ml and Total Coliform Plate Count (TCPC) ranged from 3.60 x107 -9.7 x108 cfu/ml with a mean of 6.11 x107 cfu/ml, 3.59 x107 – 1.06 x108 cfu/ml with a mean 6.70 x107 cfu/ml and 3.55 x107 -1.01 x108 cfu/ml with a mean of 6.28 x107 cfu/ml in the three locations respectively. Antibiotics susceptibility pattern of the isolates showed that Staphylococcus aureus was most sensitive to Ofloxacin (27.4mm) and Nitrofurantoin (21.0mm) while Escherichia coli was most sensitive to Ofloxacin (35.0mm) and Cotrimoxazole (28.0mm). Pseudomonas aeruginosa showed the highest sensitivity to Ofloxacin (35.6mm) and most sensitive to Nalidixic acid (22.5mm). Based on the results, it was evident that kitchen sponges can be contaminated but there are some simple hygiene procedures which can significantly reduce the microbial contamination.

TABLE OF CONTENTS

Title page i

Certification ii

Dedication iii

Acknowledgement iv

Table of contents v-vi

List of tables vii

List of figures viii

Abstract ix

Chapter One

1.0 Introduction 1

1.1 Aims and objectives 2

Chapter two

2.0 Literature review 3

2.1 Presences of foodborne pathogens in kitchen 3

2.2 Behaviour of selected pathogens related with foodborne disease in 5

household kitchens

2.2.1 Salmonellae 5

2.2.2 Campylobacter jejuni 5 6

2.2.3 Bacillus cereus 6

2.2.4 Staphylococcus aureus 6

2.2.5 Escherichia coli 7

2.3 Kitchen sponges and pathogens 7

2.4 Factors influencing the adhesion of foodborne pathogens to kitchen sponges 9

2.4.1 Properties of the kitchen sponges 9

2.4.2 Preconditioning of the kitchen sponge 10

2.4.3 The cell surface of the pathogenic microorganisms 10

2.4.4 Environmental factors 12

2.4.5 Antimicrobial agents 13

2.5 Methods of disinfection of kitchen sponges 14

Chapter three

3.0 Materials and methods 16

3.1 Study area 16

3.2 Sample collection 16

3.3 Microbiological analysis 16

3.3.1 Preparation of media 16

3.3.2 Sampling method 17

3.3.3 Enumeration of total heterotrophic, counts, total coliform counts and 17

fungal counts.

3.4 Identification and characteristics of bacterial and fungal isolates 18

3.4.1 Determination of bacterial and fungal flora 18

3.4.2 Microscopic examination 18

3.4.3 Gram staining 18

3.4.4 Lactophenol cotton blue staining 19

3.4.5 Motility testing 19

3.5 Biochemical tests 20

3.5.1 Catalase test 20

3.5.2 Coagulase test 20

3.5.3 Oxidase test 20

3.5.4 Indole test 21

3.5.5 Sugar fermentation test 21

3.5.6 Antibiotic sensitivity testing 21

Chapter four

4.0 Results 23

Chapter five

5.0 Discussion, recommendation and conclusion 34

5.1 Discussion 34

5.2 Recommendations 38

5.3 Conclusion 39

References 40

LIST OF TABLES

1: Identified Isolates 24

2: Morphological identification of fungal isolate 25

3: percentage occurrence of bacteria and fungi in the kitchen sponges. 26

4: Total viable counts from kitchen sponges collected from Umuariaga 27

5: Total viable counts from kitchen sponges collected from Amaoba 28

6: Total viable counts from kitchen sponges collected from Amawom 29

7: Antibiotic susceptibility pattern of bacterial isolates 32

CHAPTER ONE

1.0 INTRODUCTION

It is known that during the cleaning process of equipments utensils, sinks etc. in the kitchen, the pre-washing and washing steps are done with the use of sponges to eliminate food residues. As a consequence of these procedures, part of the residues adheres to the kitchen sponges surfaces. These food residues together with the moisture retained in the sponges offers a favourable environment for bacterial growth, and this may lead to the formation of biofilms (Ikawwa and Rossen, 2003).

The kitchen sponges are made of materials such as fiber and cellulose (Gupta and Chaidez, 2012), this aid in harbouring microorganisms that are capable of causing serious infections thereby posing a constant risk of transferring contaminants. Kitchen sponges have been recognized as important diffusers of pathogens and they cause cross contamination in food leading to foodborne diseases. These sponges can serve as a reservoir of foodborne pathogens. Contaminated sponges can transfer pathogens to surfaces that come in contact with foods, and these microorganisms can remain viable on these surfaces for hours or days after contamination (Kusumaningrum et al., 2002).

There have been a significant increase in foodborne illnesses worldwide. The microbial causes of foodborne illnesses include bacteria such as Escherichia coli, Staphylococcus aureus, Enterobacteriacea, Pseudomonas spp, Salmonella spp, etc. Parasites such as Entamoeba histolytica, Trichinella spiralis etc. and some viruses with symptoms ranging from mild gastroenteritis to life threatening neurologic, hepatic and renal diseases. Diarrhoeal diseases alone, kills a considerable proportion of 2.2 million people globally, (Mead et al., 2008). These foodborne diseases can result from cross contamination from the household kitchen to other materials that come in contact with food. Example is kitchen sponges.

Many household kitchen sponges are kept at room temperature, inside containers with water and food residues which can contribute to microorganism multiplication. Effective hygienic procedures are important in the prevention of cross contamination, bacterial growth and survival in the kitchen sponges. Disinfection of sponges may prevent the survival and spread of pathogens in the kitchen. As life-style changes, individuals spend more time on the kitchen preparing meals and subsequently gives less attention to proper food handling and sanitation practices that can reduce foodborne diseases and spoilage of food (Cogan et al., 2002). Simple fast and effective methods to disinfect kitchen sponges may prevent the spread of pathogenic microorganisms in household kitchens and may lead to better food preservation and fewer cases of foodborne illnesses (Duff et al., 2003).

1.1 AIMS AND OBJECTIVES

1. To determine the pathogens associated with kitchen sponges

2. To determine the antimicrobial susceptibility pattern of the isolates.

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