The Domestic Student Kitchen: A Microbiological Hazard?

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 sha...
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Gespeichert in:

Autor*in:	Karim Hassan [verfasserIn] Marwan El-Bagoury [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2017

Schlagwörter:	food borne diseases domestic kitchen shared kitchens staphylococcus spp. micrococcus spp. pseudomonas spp. bacillus spp. and enterobacteriaceae

Übergeordnetes Werk:	In: Journal of Pure and Applied Microbiology - Journal of Pure and Applied Microbiology, 2019, 11(2017), 4, Seite 1687-1693
Übergeordnetes Werk:	volume:11 ; year:2017 ; number:4 ; pages:1687-1693

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.22207/JPAM.11.4.06

Katalog-ID:	DOAJ051178893

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spelling	10.22207/JPAM.11.4.06 doi (DE-627)DOAJ051178893 (DE-599)DOAJ3b73c472f8cb44a091ed9e4ad9aca590 DE-627 ger DE-627 rakwb eng QR1-502 Karim Hassan verfasserin aut The Domestic Student Kitchen: A Microbiological Hazard? 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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 Enterobacteriaceae were identified. food borne diseases domestic kitchen shared kitchens staphylococcus spp. micrococcus spp. pseudomonas spp. bacillus spp. and enterobacteriaceae Microbiology Marwan El-Bagoury verfasserin aut In Journal of Pure and Applied Microbiology Journal of Pure and Applied Microbiology, 2019 11(2017), 4, Seite 1687-1693 (DE-627)857236156 (DE-600)2853403-7 2581690X nnns volume:11 year:2017 number:4 pages:1687-1693 https://doi.org/10.22207/JPAM.11.4.06 kostenfrei https://doaj.org/article/3b73c472f8cb44a091ed9e4ad9aca590 kostenfrei https://microbiologyjournal.org/the-domestic-student-kitchen-a-microbiological-hazard/ kostenfrei https://doaj.org/toc/0973-7510 Journal toc kostenfrei https://doaj.org/toc/2581-690X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2111 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 11 2017 4 1687-1693
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allfieldsSound	10.22207/JPAM.11.4.06 doi (DE-627)DOAJ051178893 (DE-599)DOAJ3b73c472f8cb44a091ed9e4ad9aca590 DE-627 ger DE-627 rakwb eng QR1-502 Karim Hassan verfasserin aut The Domestic Student Kitchen: A Microbiological Hazard? 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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 Enterobacteriaceae were identified. food borne diseases domestic kitchen shared kitchens staphylococcus spp. micrococcus spp. pseudomonas spp. bacillus spp. and enterobacteriaceae Microbiology Marwan El-Bagoury verfasserin aut In Journal of Pure and Applied Microbiology Journal of Pure and Applied Microbiology, 2019 11(2017), 4, Seite 1687-1693 (DE-627)857236156 (DE-600)2853403-7 2581690X nnns volume:11 year:2017 number:4 pages:1687-1693 https://doi.org/10.22207/JPAM.11.4.06 kostenfrei https://doaj.org/article/3b73c472f8cb44a091ed9e4ad9aca590 kostenfrei https://microbiologyjournal.org/the-domestic-student-kitchen-a-microbiological-hazard/ kostenfrei https://doaj.org/toc/0973-7510 Journal toc kostenfrei https://doaj.org/toc/2581-690X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2111 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 11 2017 4 1687-1693
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callnumber-first	Q - Science
author	Karim Hassan
spellingShingle	Karim Hassan misc QR1-502 misc food borne diseases misc domestic kitchen misc shared kitchens misc staphylococcus spp. misc micrococcus spp. misc pseudomonas spp. misc bacillus spp. and enterobacteriaceae misc Microbiology The Domestic Student Kitchen: A Microbiological Hazard?
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topic_title	QR1-502 The Domestic Student Kitchen: A Microbiological Hazard? food borne diseases domestic kitchen shared kitchens staphylococcus spp micrococcus spp pseudomonas spp bacillus spp. and enterobacteriaceae
topic	misc QR1-502 misc food borne diseases misc domestic kitchen misc shared kitchens misc staphylococcus spp. misc micrococcus spp. misc pseudomonas spp. misc bacillus spp. and enterobacteriaceae misc Microbiology
topic_unstemmed	misc QR1-502 misc food borne diseases misc domestic kitchen misc shared kitchens misc staphylococcus spp. misc micrococcus spp. misc pseudomonas spp. misc bacillus spp. and enterobacteriaceae misc Microbiology
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title	The Domestic Student Kitchen: A Microbiological Hazard?
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title_full	The Domestic Student Kitchen: A Microbiological Hazard?
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title_sort	domestic student kitchen: a microbiological hazard?
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title_auth	The Domestic Student Kitchen: A Microbiological Hazard?
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 Enterobacteriaceae were identified.
abstractGer	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 Enterobacteriaceae were identified.
abstract_unstemmed	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 Enterobacteriaceae were identified.
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title_short	The Domestic Student Kitchen: A Microbiological Hazard?
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The Domestic Student Kitchen: A Microbiological Hazard?

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