CONTAMINAÇÃO BACTERIANA E ANÁLISE COMPARATIVA DE TÉCNICAS DE HIGIENIZAÇÃO EM ESPONJAS DE COZINHA

Abstract

Food and water borne diseases are caused by ingestion of contaminated water or food due to bad hygiene conditions during preparation and handling of food and the water quality. The proper sanitation is fundamental to avoid said diseases. One of the tools used to sanitation is polyurethane sponges. However, sponges retain moisture and food residue, becoming a vehicle for microorganisms. This study had the goal to evaluate the contamination and the effectiveness of different disinfection methods in kitchen sponges. 30 sponges were collected in 15 residences located in Uberlândia – MG, in two steps: the first one there wasn’t any control over the number of days in the usage of sponges, and the second, the sponges were used for 15 days to wash dishes. To test the disinfection methods, sponges were contaminated with Kocuria rhizophila in laboratory and were subjected to disinfection. The microbiology analysis demonstrated the presence of Escherichia coli, Salmonella spp., Enterobacter spp., Klebsiella pneumoniae. Among the disinfection methods, the most effective were sodium hypochlorite, 70% alcohol, boiling, microwave and storage at room temperature for 3 and 24 hours after using microwave or detergent. In conclusion, sponges can serve as reservoirs of pathogens and, therefore, it’s crucial to use disinfection measures to prevent the spread of food and water borne diseases.