Bacterial occurrence in kitchen hand towels

Charles P Gerba, Akrum H Tamimi, Sherri Maxwell, Laura Y. Sifuentes, Douglas R. Hoffman, David W. Koenig

Research output: Contribution to journalArticle

5 Scopus citations

Abstract

The common occurrence of enteric bacteria in kitchen sponges and dishcloths suggests that they can play a role in the cross-contamination of foods, fomites and hands by foodborne pathogens. This study investigated the occurrence of bacteria in kitchen towels often used to dry dishes, hands and other surfaces in the domestic kitchen. A total of 82 kitchen hand towels were collected from households in five major cities in the United States and Canada and the numbers of heterotrophic bacteria, coliform bacteria, and Escherichia coli in each towel were determined. In addition, identification of the enteric bacteria was performed on selected towels. Coliform bacteria were detected in 89.0% and E. coli in 25.6% of towels. The presence of E. coli was related to the frequency of washing.

Original languageEnglish (US)
Pages (from-to)312-317
Number of pages6
JournalFood Protection Trends
Volume34
Issue number5
StatePublished - Sep 1 2014

ASJC Scopus subject areas

  • Food Science
  • Public Health, Environmental and Occupational Health

Fingerprint Dive into the research topics of 'Bacterial occurrence in kitchen hand towels'. Together they form a unique fingerprint.

  • Cite this

    Gerba, C. P., Tamimi, A. H., Maxwell, S., Sifuentes, L. Y., Hoffman, D. R., & Koenig, D. W. (2014). Bacterial occurrence in kitchen hand towels. Food Protection Trends, 34(5), 312-317.