MICROBIAL CONTAMINATION OF KITCHEN SPONGES IN UNIVERSITY STUDENT DORMITORIES

Abstract

This study investigated the microbial quality and usage of kitchen sponges in student dormitories at the University of Sharjah, based on previous findings from studies conducted in the United States. Fifty kitchen sponges were collected along with a questionnaire on usage patterns and socio-demographic information. The sponges were analyzed immediately and after storage at room temperature (21 °C) for 3 and 10 days to assess changes in microbial populations. Microbiological analysis included mesophilic aerobic bacteria, coliforms, Enterobacteriaceae, yeasts, and molds. The most frequently isolated Enterobacteriaceae were Enterobacter cloacae and Klebsiella oxytoca, with all E. cloacae isolates showing resistance to several antibiotics. The study highlights that dormitory students often exhibit inadequate hygiene practices, leading to highly contaminated sponges capable of transferring pathogenic bacteria to food-contact surfaces