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Microbiology of Kitchen Sponges

This study explores the presence of bacteria on kitchen sponges and the effectiveness of microwaving in reducing bacterial counts. The research findings support the hypothesis that sponges contain pathogenic bacteria that can be reduced through microwaving.

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Microbiology of Kitchen Sponges

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  1. Microbiology of Kitchen Sponges Jim Abshire, Maggie Crenshaw May 10, 2006 BSCI 223H

  2. Introduction • Kitchen sponges can be effective growth environments for bacteria • Continually wet environment provides ideal growing conditions • Repeated contact with food and [mess] adds nutrients and new bacteria • Most common bacteria found on sponges • E. coli (from fecal matter, meat) • S. aureus (normal flora on some people’s skin) • Salmonella enterica

  3. Introduction • Sponges are sometimes microwaved in order to reduce bacterial concentrations • Heat (boils water) • Steam from evaporating water • Dries out sponge • Must microwave until sponge is dry • Remaining bacteria can survive and multiply in greater numbers when sponge is wet

  4. Research Questions • How “dirty” are communal sponges used in residence halls? • What kind of bacteria are found in kitchen sponges used in Anne Arundel Hall? • How many? • What effect does microwaving sponges have on bacterial counts? • Hypothesis: Sponges will contain Salmonella, E. coli, and Staphylococcus

  5. Materials • 2 used, wet sponges • TSA • SS Agar (Salmonella-Shigella) • Vogel-Johnson Agar (Staphylococcus) • MacConkey’s Agar • Sterile saline • Sterile flasks, test tubes

  6. Methods • Squeeze out liquid into sterile flask • Serial dilutions on TSA for viable cell counts • 0.9 mL saline into each tube • 0.1 mL culture into first tube • Serial dilutions to 10-6 • Plated 0.1 mL from each tube on TSA • Spread 0.1 mL original culture onto 4 of each type of plate

  7. Methods • Microwaved sponges until dry (3.5 min) • Re-wetted with 30 mL sterile saline • Squeezed out into new flasks • Repeated dilution and plating procedure • Incubated all cultures for 48 hours at 37˚C

  8. Results Before Microwaving (TSA) After Microwaving (TSA)

  9. Results • Growth on all media • Viable Plate Counts (CFU / mL)

  10. Results SS agar before and after microwaving sponges

  11. Results MacConkey’s agar before and after microwaving sponges

  12. Results VJ agar before and after microwaving sponges

  13. Discussion • Presence of Salmonella, E. coli, Staphylococci, and other enterobacteria on sponges • Microwaving dramatically decreased concentrations of enterobacteria • Concentration of staphylococci increased • Contact with hands shortly before incubation

  14. E. coli • Member of enterobacteriaceae • Gram negative, lactose fermenting, • Found commonly in intestinal tracts of animals • As a pathogen: best known for causing intestinal infections • Most infectious strain: E. coli O157:H7 • 73,000 cases of infection each year in the US • 61 deaths per year • Symptoms include bloody diarrhea, abdominal cramps, occasionally kidney failure • Most people recover without antibiotics within 5-10 days

  15. Salmonella • Members of enterobacteriaceae • 99% of diseases caused by S. enterica • Live in intestinal tracts of animals • Gram-negative, oxidase-negative, motile • Cause self-limiting gastroenteritis • Rehydrate patient (diarrhea) • Only treat with antibiotics if spread outside intestines • Each year 40,000 cases reported • Only most severe cases reported • About 600 fatal cases per year

  16. Staphylococcus • Gram-positive cocci • Normal flora in humans • Some are pathogenic: S. aureus • Gastrointestinal illness: nausea, vomiting, cramps, diarrhea • Fast-acting toxin: illness within 30 min • Self-limiting, toxin not affected by antibiotics • Cause > 90% of reported food poisoning cases in US

  17. Concluding Comments • Protocol was sound: may have introduced staphylococcus by hand-squeezing sponges • May have been out-competed on sponges before microwaving • Results supported hypothesis • Further research would evaluate pathogenicity of bacteria found • Kitchen sponges should be replaced frequently • Contain enteric (possibly pathogenic) bacteria • Microwaving is useful technique to reduce bacterial concentrations

  18. References • Josephson, K.L., Rubino, J.R., and Pepper, I.L, 1997. Characterization and quantification of bacterial pathogens and indicator organisms in household kitchens with and without the use of a disinfectant cleaner. Journal of Applied Microbiology. 83(6): 737-750. • Sharp, K., and Walker, H., 2003. A microbiological survey of communal kitchens used by undergraduate students. International Journal of Consumer Studies. 27(1): 11-16. • Ikawa, J., and Rossen, J., 1999. Reducing Bacteria in Household Sponges. Journal of Environmental Health. 62(1): 18-22. • http://www.cdc.gov • http://medinfo.ufl.edu/year2/mmid/bms5300/bugs/esccoli.html • http://textbookofbacteriology.net/e.coli.html

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