Microbiological Safety of Kitchen Sponges Used in Food Establishments

Table 3

Microbial count (log CFU/mm³) of different microbial groups detected in kitchen sponge samples, Jimma, 2011.

Microbial group	Source of kitchen sponge
	Restaurant					Hotel					Pastry					Cafeteria
	Avg	SD	CV%	Min	Max	Avg	SD	CV%	Min	Max	Avg	SD	CV%	Min	Max	Avg	SD	CV%	Min	Max
AMB	9.87	9.99	101.2	7.43	10.4	10.9	11.2	102.8	7.45	11.9	11.8	11.9	100.8	9.25	12.4	10.6	10.9	102.8	7.45	11.7
Coliform	3.41	3.67	107.6	<2.0	5.3	6.08	6.37	104.8	3.11	6.93	4.94	5.24	106	2.20	5.95	5.81	6.26	107.7	2.00	6.91
Yeast	4.04	4.32	106.9	<2.0	4.87	4.67	5.17	110.7	<2.0	5.95	5.59	6.47	115.7	2.00	6.78	4.78	5.23	109.4	<2.0	5.95
EB	4.90	4.92	100.4	3.99	5.84	6.42	7.08	110.3	1.45	7.93	6.00	6.16	102.7	3.07	6.79	6.04	6.36	105.3	3.49	6.93
Molds	3.11	3.49	112.2	<2.0	4.00	3.88	4.23	109	<2.0	5.00	3.34	3.55	106.3	<2.0	4.11	3.83	4.25	110.9	<2.0	5.00

AMB = aerobic mesophilic bacteria; EB = Enterobacteriaceae.