Bacteriological Quality of Kitchen Sponges Used By Female Students and Food Vendors in the University of Calabar, Calabar, Nigeria

Introduction: Although kitchen sponges are essential tools in food preparation and utensil cleaning, they can easily become reservoirs for various microorganisms, including harmful bacteria, potentially leading to cross-contamination and foodborne illnesses. Objectives: Study investigated the bacterial diversity and microbial load on kitchen sponges used by female students and food vendors in the University of Calabar and their antibiotic resistance patterns. Materials and Methods: Fifty kitchen sponges were collected from female students (40) and food vendors (10) after informed consent. Questionnaires were administered. Sponges were processed and analysed using standard microbiological procedures. Isolates were identified with Vitek 2 Compact system and antibiotic susceptibility testing by Kirby Bauer disc diffusion method was performed with selected antibiotics. One-way ANOVA was used for cell count analysis. Results: All fifty sponge samples (100%) yielded bacterial growth. Forty sponges sampled from female students, yielded Escherichia coli 17(42.5%), Staphylococcus aureus 12(30.0%), Bacillus spp 6(15.0%) and Pseudomonas putida 5(12.5%). Ten sponges obtained from food vendors, yielded Bacillus spp. 4(40.0%), Alcaligenes faecalis 3(30.0%), Staphylococcus aureus 2(20.0%) and Escherichia coli 1(10.0%). There was no statistically significant difference in the distribution of bacterial isolates between the two groups (p>0.05). Total Heterotrophic Plate Count (TPC) for Students’ sponge had a mean value of 8.57 x 108 cfu/ml, while food vendors had 7.46 x 108 cfu/ml. Total coliform Count (TCC) mean values for the two groups were 6.85 x 107 cfu/ml and 6.32 x 107 cfu/ml respectively. Meropenem and Levofloxacin were most effective antibiotics against isolates, whereas ceftazidime and cefuroxime were least effective. Alcaligenes faecalis and Pseudomonas putida were the most resistant bacterial isolates, exhibiting 100% resistance to ceftazidime and cefuroxime. Conclusion: The study revealed 100% prevalence rate of potentially pathogenic and antibiotic resistant bacteria in kitchen sponges obtained from female students and food vendors in the University of Calabar. Regular sponge change and disinfection can mitigate the risk of infections associated with contaminated sponges.