Factors Affecting Microbial Load and Profile of Potential Pathogens and Food Spoilage Bacteria from Household Kitchen Tables

Table 4

Effect of usage of towels on the detection rate of potential pathogens and food spoilage bacteria.

Prevalence of	Cleaning materials of kitchen
	Multipurpose sponge versus separate sponge	Multipurpose towel versus separate towel	Multipurpose towel versus separate sponge	Multipurpose sponge versus multipurpose towel
Coliforms^#	32.0% vs 0%: : OR = 1.77 (1.51–2.06)	32.7% vs 0%: : OR = 1.23 (1.06–1.42)	32.7% vs 0%: : OR = 2.49 (1.92–3.21)	32.0 vs 32.7%: = NS
Enterococcus spp.	59.0% vs 0%: : OR = 2.27 (1.80–2.85)	28.8% vs 0%: : OR = 1.12 (1.06–1.39)	28.8% vs 0%: : OR = 2.40 (1.88–3.08)	59.0% vs 28.8%: : OR = 1.52 (1.19–1.93)
S. aureus	11.5% vs 6.0%: = NS	50.0% vs 6.0%: : OR = 9.8 (2.88–33.32)	50.0% vs 6.0%: = NS	11.5% vs 50.0%: = NS
Pseudomonas spp.	6.0% vs 0%: : OR = 1.55 (1.38–1.75)	30.8% vs 0%: : OR = 1.22 (1.06–1.40)	30.8% vs 0%: : OR = 2.44 (1.90–3.14)	6.0% vs 30.8%: : OR = 2.63 (1.80–3.83)
Proteus spp.	0% vs 0%: = NS	15.4% vs 0%: = NS	15.4% vs 0%: : OR = 2.18 (1.75–2.71)	0% vs 15.4%: : OR = 3.27 (2.56–4.19)

E. coli and Klebsiella spp. NS: nonsignificant.