The kitchen dishcloth as a source of and vehicle for foodborne pathogens in a domestic setting

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Abstract
A sample of 100 'in-use' kitchen dishcloths was obtained from randomly chosen domestic premises and tested for the presence of Staphylococcus aureus, Salmonella and Campylobacter . The total microbial loading was also assessed and a questionnaire completed in order to establish usage patterns of the cloths. Staphylococcus aureus was isolated from 4% of the sponge-type cloths; however, none of the samples was positive for Salmonella or Campylobacter . The TVC on sponges versus cloths and the subsequent ability to transfer organisms to a food preparation surface was significantly different ( p = 0.05). Rinsing both types of dishcloth reduced the number of bacteria transferred considerably. The study found there to be no significant difference ( p = 0.05) in the TVC for wet verses dry, those in-use for extended periods of time and dishcloths used for differing activities. These results demonstrate that the kitchen dishcloth may be contaminated with high levels of bacteria and are able to transfer these organisms onto food preparation surfaces. Whilst Campylobacter and Salmonella were not isolated the role of the dishcloth as a potential vehicle for cross-contamination cannot be minimised.