Bacteria in kitchen may not be as harmful as you think

Newswise — Washington, D.C. –New research published in Applied and Environmental Microbiology, a journal of the American Society for Microbiology, reveals that the bacteria discovered in 74 kitchens across 5 European countries were predominantly benign.

Birgitte Moen, Ph.D., a Scientist from the Department of Food Safety and Quality at Nofima—Norwegian Institute of Food, Fisheries, and Aquaculture Research in Ås, Norway, highlighted the significant disparities in kitchen standards, food preparation practices, and cleaning routines across France, Norway, Portugal, Romania, and Hungary that were previously observed.

During the study, the researchers collected samples of bacterial populations from various surfaces in kitchens, including sinks, cutting boards, countertops, handles, as well as cleaning utensils such as sponges and cloths.

Despite observing a wide range of species and notable variations in bacterial diversity across the samples, the researchers discovered eight bacterial genera that were consistently present in most of the kitchens they examined. These genera, referred to as the "core microbiota," were primarily associated with environmental sources. The identified genera included Acinetobacter, Pseudomonas, Enhydrobacter, Enterobacteriaceae, Psychrobacter, Chryseobacterium, Bacillus, and Staphylococcus.

The report emphasized that the core microbiota remained present and consistent across the kitchens included in the study, despite significant variations. The researchers noted that certain kitchens lacked basic amenities like running water or indoor sinks, while others did not have dishwashers. Additionally, there were disparities in food preparation methods, dietary habits, and levels of hand and kitchen hygiene, all of which can impact the risk of infection. Despite these differences, the core microbiota persisted, highlighting its resilience and ability to endure varying conditions.

Moen stated that the study was driven by the authors' curiosity, as previous research had extensively examined bacteria in food, the gut, hospitals, and professional food production. However, there was limited knowledge about the microbial communities present in domestic kitchens. Given their existing collaboration across multiple countries, Moen mentioned that they had a unique opportunity to delve into this unexplored area and investigate the microbial inhabitants of the domestic kitchen.

The research team was aware that harmful bacteria enter kitchens through contaminated food, and the specific types of bacteria varied among different countries. For instance, Salmonella, which is the most frequently reported cause of foodborne illnesses in mainland Europe, is not a significant issue in Norway. Understanding the bacterial composition in domestic kitchens could contribute to the prevention of human illnesses. Additionally, this knowledge might pave the way for the development of more hygienic kitchen designs and improved cleaning utensils, according to Moen.

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