The survival of foodborne pathogens during domestic washing-up and subsequent transfer onto washing-up sponges, kitchen surfaces and food.
In this study, the survival of Salmonella, Campylobacter and Escherichia coli O157: H7, when exposed to a range of constant temperatures (47-60 degrees C), in hard or soft water, in the presence/absence of detergent (0-0.3%) and organic matter, and during drying, was investigated. Further experiments used a washing-up process simulation, where soiled dishes contaminated with bacteria were washed in a bowl of warm water containing detergent. In addition, this study considered the risk of bacterial transfer onto (1) sterile dishes and sponges via contaminated water, (2) kitchen surfaces wiped with a contaminated sponge, (3) items placed in direct contact with a contaminated kitchen surface, (4) food placed on a contaminated dish or (5) dishes from contaminated food. A proportion of dishes remained contaminated with all pathogen types after a typical washing-up. Water hardness did not appear to affect survival. E. coli, and to a lesser extent Salmonella, survived towel- or air-drying on dishes and after towel-drying the cloth became contaminated on every occasion, regardless of the test organism. A proportion of sterile dishes washed after contaminated dishes became contaminated with pathogens but transfer from dishes onto food was rare. Washing-up sponges frequently became contaminated with pathogens. The results of this study highlight the potential for survival and cross contamination of food borne pathogens in the kitchen environment.
Mattick
Karen
K
PHLS Food Microbiology Collaborating Laboratory, Division of Food Animal Science, School of Clinical Veterinary Science, University of Bristol, Langford House, Lower Langford, Bristol BS40 5DU, UK.
Durham
Karen
K
Domingue
Gil
G
Jørgensen
Frieda
F
Sen
Mithu
M
Schaffner
Donald W
DW
Humphrey
Tom
T
D002167:Campylobacter / Q000187:drug effects / Q000254:growth & development*; D015169:Colony Count, Microbial; D004866:Equipment Contamination; D019453:Escherichia coli O157 / Q000187:drug effects / Q000254:growth & development*; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D006795:Household Products; D006920:Hygiene; D012475:Salmonella / Q000187:drug effects / Q000254:growth & development*; D013696:Temperature; D014871:Water Microbiology