Microbiological Safety of Kitchen Sponges Used in Food Establishments

Table 4

Frequency distribution (%) of dominant bacteria in kitchen sponges collected from food establishments of Jimma town, 2011.

Food establishment	Number of isolates	Pseudomonas	Enterobacteriaceae	Bacillus	Micrococcus	Gram negative coccus	Streptococcus	Lactobacillus	Other Gram positive rods
Restaurant	138	6	5	23	23	6	3	7	22
Hotel	732	139	93	81	69	76	61	43	29
Pastry shop	259	43	29	26	25	28	23	14	10
Cafeteria	377	67	47	38	43	39	31	27	13
Total	1506	255	174	168	160	149	118	91	74
%	100	16.9	11.5	11.1	10.6	9.9	7.8	6.0	4.9