PATHOGENICITY TESTING OF BACTERIAL CONTAMINANTS IN KITCHEN SPONGES FROM SOME FOOD ESTABLISHMENTS IN SELECTED TERTIARY INSTITUTIONS

Kitchen sponges are among the possible sources of contaminants in food establishments. Although commonly used for cleaning food contact surfaces, they have been identified as significant reservoirs of microbial contamination due to their porous structure, ability to retain moisture, and repeated exposure to food residues. A total of 10 sponges were collected from different locations and analysed for total bacterial counts using standard microbiological techniques. Biochemical tests, including sugar fermentation tests, were employed to identify and characterise the microbial isolates obtained during the study. A pathogenicity test was conducted using hemolysis, and antibiotic sensitivity was assessed using antibiotic discs. The results revealed high microbial loads across all samples, ranging from 3.80 × 10⁶ to 2.30 × 10⁷ CFU g-1. Among the various microorganisms identified, Streptococcus spp. had the highest frequency of occurrence. Out of the total isolates examined, 14 showed beta hemolysis, and 13 showed alpha hemolysis. Streptococcus spp. was the most susceptible organism to the antibiotics used, while Brochothrix spp. was the least susceptible. These findings suggest that kitchen sponges harbour a significant concentration of potentially pathogenic bacteria, including those that may cause foodborne illnesses. Therefore, implementing stringent sponge sanitisation protocols, regular replacement schedules, and alternative cleaning tools to mitigate health risks would address these challenges.