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Biranjia-Hurdoyal S, Latouche MC. Factors Affecting Microbial Load and Profile of Potential Pathogens and Food Spoilage Bacteria from Household Kitchen Tables. Can J Infect Dis Med Microbiol. 2016;2016:3574149doi: 10.1155/2016/3574149.
Biranjia-Hurdoyal, S., & Latouche, M. C. (2016). Factors Affecting Microbial Load and Profile of Potential Pathogens and Food Spoilage Bacteria from Household Kitchen Tables. The Canadian journal of infectious diseases & medical microbiology = Journal canadien des maladies infectieuses et de la microbiologie medicale, 20163574149. https://doi.org/10.1155/2016/3574149
Biranjia-Hurdoyal, Susheela, and Latouche, Melissa Cathleen. "Factors Affecting Microbial Load and Profile of Potential Pathogens and Food Spoilage Bacteria from Household Kitchen Tables." The Canadian journal of infectious diseases & medical microbiology = Journal canadien des maladies infectieuses et de la microbiologie medicale vol. 2016 (2016): 3574149. doi: https://doi.org/10.1155/2016/3574149
Biranjia-Hurdoyal S, Latouche MC. Factors Affecting Microbial Load and Profile of Potential Pathogens and Food Spoilage Bacteria from Household Kitchen Tables. Can J Infect Dis Med Microbiol. 2016;2016:3574149. doi: 10.1155/2016/3574149. Epub 2016 Jun 30. PMID: 27446220; PMCID: PMC4944045.
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Can J Infect Dis Med Microbiol. 2016;2016:3574149. doi: 10.1155/2016/3574149. Epub 2016 Jun 30.

Factors Affecting Microbial Load and Profile of Potential Pathogens and Food Spoilage Bacteria from Household Kitchen Tables.

The Canadian journal of infectious diseases & medical microbiology = Journal canadien des maladies infectieuses et de la microbiologie medicale

Susheela Biranjia-Hurdoyal, Melissa Cathleen Latouche

Affiliations

  1. Department of Health Sciences, University of Mauritius, 80837 Reduit, Mauritius.

PMID: 27446220 PMCID: PMC4944045 DOI: 10.1155/2016/3574149

Abstract

The aim was to study the bacterial load and isolate potential pathogens and food spoilage bacteria from kitchen tables, including preparation tables and dining tables. Methods. A total of 53 households gave their consent for participation. The samples were collected by swabbing over an area of 5 cm by 5 cm of the tables and processed for bacterial count which was read as colony forming units (CFU), followed by isolation and identification of potential pathogens and food spoilage bacteria. Result. Knowledge about hygiene was not always put into practice. Coliforms, Enterococcus spp., Pseudomonas spp., Proteus spp., and S. aureus were detected from both dining and preparation tables. The mean CFU and presence of potential pathogens were significantly affected by the hygienic practices of the main food handler of the house, materials of kitchen tables, use of plastic covers, time of sample collection, use of multipurpose sponges/towels for cleaning, and the use of preparation tables as chopping boards (p < 0.05). Conclusion. Kitchen tables could be very important source of potential pathogens and food spoilage bacteria causing foodborne diseases. Lack of hygiene was confirmed by presence of coliforms, S. aureus, and Enterococcus spp. The use of plastic covers, multipurpose sponges, and towels should be discouraged.

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