BACTERIOLOGICAL SAFETY OF DISH WASHING MATERIAL USED IN FOOD PREPARATION AREAS TOWARDS HAZARD CONTROL AND CRITICAL CONTROL POINTS (HACCP) IN UASIN GISHU COUNTY.
1
PUBLIC HEALTH, UNIVERSITY OF KABIANGA, KERICHO, Kenya
Popul. Med. 2026;8(Supplement Supplement 1):A440
ABSTRACT
ABSTRACT:
Introductions: In most food establishments and household dishwashing materials, such as dishcloths, sponges, brushes, and scrubbers are commonly used to clean surfaces and dishes. Food debris creates ideal conditions for bacterial growth and survival, serving as an unnoticed reservoir for pathogenic bacteria that may be resistant to antibiotics, which is a great public health concern. Study design: cross sectioned community based sampling study was conducted at villages and centers around Uasin County, Kenya.
OBJECTIVES:
To isolate and characterize antibiotic-resistant bacterial pathogens on different dishwashing materials.
METHODS:
A total of 96 dishwashing materials were collected randomly from different hotels and households. The samples were cultured onto suitable bacteriological media, and disc diffusion methods were performed as antimicrobial susceptibility testing.
RESULTS:
out of the 96 dish washing material 52% were positive for bacteria, Escherichia coli, Salmonella, and Klebsiella, isolates showing antibiotic resistance up to 90% to cephalosporins and penicillin.
CONCLUSIONS:
The study findings reveal that improperly used dishwashing materials pose a public health hazard. Therefore, to reduce the risk of food contamination by bacteria in preparation areas, regular replacement of washing materials and disinfection may improve hygiene practices. This will aid in towards development of Hazard and Critical Control Point at Household level.
Introductions: In most food establishments and household dishwashing materials, such as dishcloths, sponges, brushes, and scrubbers are commonly used to clean surfaces and dishes. Food debris creates ideal conditions for bacterial growth and survival, serving as an unnoticed reservoir for pathogenic bacteria that may be resistant to antibiotics, which is a great public health concern. Study design: cross sectioned community based sampling study was conducted at villages and centers around Uasin County, Kenya.
OBJECTIVES:
To isolate and characterize antibiotic-resistant bacterial pathogens on different dishwashing materials.
METHODS:
A total of 96 dishwashing materials were collected randomly from different hotels and households. The samples were cultured onto suitable bacteriological media, and disc diffusion methods were performed as antimicrobial susceptibility testing.
RESULTS:
out of the 96 dish washing material 52% were positive for bacteria, Escherichia coli, Salmonella, and Klebsiella, isolates showing antibiotic resistance up to 90% to cephalosporins and penicillin.
CONCLUSIONS:
The study findings reveal that improperly used dishwashing materials pose a public health hazard. Therefore, to reduce the risk of food contamination by bacteria in preparation areas, regular replacement of washing materials and disinfection may improve hygiene practices. This will aid in towards development of Hazard and Critical Control Point at Household level.
| eISSN: | 2654-1459 |
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