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Characterization and quantification of bacterial pathogens and indicator organisms inhousehold kitchens with and without the use of a disinfectant cleaner
Author(s) -
Josephson K.L.,
Rubino J.R.,
Pepper I.L.
Publication year - 1997
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.1997.00308.x
Subject(s) - disinfectant , contamination , indicator organism , salmonella , campylobacter , microbiology and biotechnology , biology , veterinary medicine , pseudomonas aeruginosa , antimicrobial , food science , indicator bacteria , fecal coliform , bacteria , chemistry , medicine , ecology , water quality , genetics , organic chemistry
This two year study evaluated the prevalence of indicator bacteria and specific pathogens in10 ‘normal’ kitchens in the United States. In Phase I, none of the kitchens wascleaned with an antimicrobial cleaner or disinfectant. Eight locations within the kitchens weremonitored for: total heterotrophs, staphylococci, Pseudomonas , total coliforms andfaecal coliforms. Almost all locations at all households exhibited contamination, with the sink andsponge samples exhibiting large bacterial concentrations. The faecal coliform concentrations insink and sponge samples were very high, with 63 and 67% of all samples being positive,respectively. Escherichia coli was detected in 16·7% of all sink surfaces and33·3% of all sponges. Salmonella was detected once and Campylobacter , on two occasions. In a second phase, households were provided with an antimicrobialdisinfectant cleaner which families were encouraged to use but not forced to do so; in some cases,the product was used infrequently or not at all. This regimen did not demonstrate any consistentreduction in the incidence of bacterial contamination. By contrast, in the final phase of the studywhere disinfectant use was targeted for surfaces soon after contamination with foods or hands,the incidence of contamination decreased dramatically. These data show that normal kitchens caneasily be contaminated with a variety of bacterial contaminants including faecal coliforms, E.coli, Salmonella and Campylobacter . Irregular use, or not using antimicrobialagents, is unlikely to reduce the risk of these infectious agents. By contrast, targeted use is likelyto reduce the incidence of bacterial contaminants.