Microbiological quality of kitchens sponges used in university student dormitories

• Váldodahkkit: Tareq M. Osaili (Dahkki), Reyad S. Obaid (Dahkki), Klaithem Alowais (Dahkki), Rawan Almahmood (Dahkki), Moza Almansoori (Dahkki), Noora Alayadhi (Dahkki), Najla Alowais (Dahkki), Klaithem Waheed (Dahkki), Dinesh Kumar Dhanasekaran (Dahkki), Anas A. Al-Nabulsi (Dahkki), Mutamed Ayyash (Dahkki), Stephen J. Forsythe (Dahkki)
• Materiálatiipa: Girji
• Almmustuhtton: BMC, 2020-08-01T00:00:00Z.
• Fáttát: article
• Liŋkkat: Connect to this object online.

Abstract Background Kitchen sponges are a major source of cross-contamination as they can transfer foodborne pathogens, infectious agents and spoilage causing microorganisms to food contact surfaces. Several studies have revealed that university students adopt poor practices regarding food safety, h...