Karim Hassan1* and Marwan ElBagoury2

1 School of Pharmacy and Pharmaceutical Sciences, The University of Manchester, UK
2 Universität Ulm РMedizinischeFakultät, Ulm, Deutschland

DOI: http://dx.doi.org/10.22207/JPAM.11.4.06

(Received: 09 October 2017; accepted: 01 December 2017)

Abstract:

The domestic kitchen is increasingly being recognized as the most important area in relation to the incidence of foodborne disease. Literature relating to bacterial contamination and hygiene practices in shared kitchens is limited. This study aimed to investigate the microbiological quality of a shared student kitchen with 2 main objectives: to determine the level of bacterial contamination in three wet sites, and to identify the predominant isolates.Samples from the kitchen sponge, draining rack and sink drain were cultured on agar plates of varying selectivity. Gram-staining and biochemical tests were used to identify predominant colonies. The kitchen sponge showed the highest levels of bacterial contamination, followed by the draining rack and then the sink drain. Staphylococcus spp., Micrococcus spp., Pseudomonas spp., Bacillus spp. and Enterobacteriaceaewere identified.

Keywords:

Food borne diseases, domestic kitchen, shared kitchens, Staphylococcus spp., Micrococcus spp., Pseudomonas spp., Bacillus spp. and Enterobacteriaceae