The survival of foodborne pathogens during domestic washing-up and subsequent transfer onto washing-up sponges, kitchen surfaces and food

Int J Food Microbiol. 2003 Aug 25;85(3):213-26. doi: 10.1016/s0168-1605(02)00510-x.

Abstract

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.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Campylobacter / drug effects
  • Campylobacter / growth & development*
  • Colony Count, Microbial
  • Equipment Contamination*
  • Escherichia coli O157 / drug effects
  • Escherichia coli O157 / growth & development*
  • Food Contamination / analysis
  • Food Microbiology
  • Household Products
  • Hygiene*
  • Salmonella / drug effects
  • Salmonella / growth & development*
  • Temperature
  • Water Microbiology