Evaluating The Microbial Quality of Wash-Sponges From Street Food Vending Sites

Purpose: Kitchen sponges, commonly used to clean kitchen items and surfaces, can become a significant source of cross-contamination if handled, stored, or disinfected poorly. This study, therefore, plays a crucial role in raising awareness about the potential risks of pathogenic bacteria transfer to food-contact surfaces by evaluating the microbial quality of sponges used by street food vendors. Design/Methodology/Approach: A brief questionnaire was administered to ascertain the dishwashing activities at the food vending sites. Thirty-two (32) sponge pieces collected from street food vending sites within the Sunyani Technical University vicinity were examined for their microbial levels, and the data were analysed using MS Excel and SPSS version 20. Findings: Eighty-six percent (86%) of the food vendors surveyed indicated that the Food and Drug Authority (FDA) and Environmental Health Officers (EHO) from the municipal assembly supervised their businesses, and 62% possessed a medical examination certificate. More than half of the food vendors (62.5%) only changed the dishwashing water 1-3 times per day, and 69% did not replace the sponge until it was completely damaged. Most respondents (87%) drained washed dishes (bowls) by tilting, and 69% of food vendors placed the sponges in a designated sponge container without drying them. There was relatively high microbial contamination in the wash sponge and water, exceeding recommended levels with a strong correlation between the two. Research Limitation: This research focused on wash sponges at street food vending sites near Sunyani Technical University; hence, the scope of generalisation might be limited. Practical Implication: The study may impact how street food vendors handle and store wash sponges. Social Implication: This project will help street food sellers become more aware of food safety procedures, lower the number of cases of foodborne illnesses, and enhance general health and well-being. Originality/ Value: The study investigated the microbial quality of sponges, a critical but often overlooked aspect of food safety in the food service industry.