Identification of Escherichia coli and Salmonella sp. bacteria on dishwashing sponges based on length of use

Abstract

Background: Sponges are tools used to clean cutlery. Dishwashing sponges are the main source of bacterial cross-contamination because they can transmit foodborne pathogens. Sponges that are used for a long time will have more potential to grow various microorganisms, such as bacteria from the Enterobacteriaceae family, including Escherichia coli and Salmonella sp. Objectives: The purpose of this study was to identify Escherichia coli, Salmonella sp..and the proper duration of use on sponges to avoid bacterial contamination. Materials and Methods: The type of research is descriptive, with a Quota sampling technique with a sample size of 6 dishwashing sponges at 6 points in the house (2 samples at one time), which have been determined on three indicators, namely 3,5,7 weeks of use. Observation and testing data collection methods. Results: The results showed negative Esherichia coli bacteria in all sponge samples with a duration of use of 3, 5, and 7 weeks, while positive Salmonella sp. bacteria in 1 sponge sample with a duration of use of 7 weeks. Conclusions: There were Salmonella sp. bacteria in 1 sample, namely a sponge used for 7 weeks and no Escherichia coli bacteria were found in all samples, all samples of dishwashing sponges with a usage period of 3, 5, and 7 weeks tested positive for bacterial contamination, so the minimum usage period for the sponge is 2 weeks, to avoid bacterial contamination from the dishwashing sponge.Spons merupakan alat yang digunakan untuk membersihkan peralatan makan. Spons pencuci piring menjadi sumber utama kontaminasi silang bakteri karena dapat menularkan patogen bawaan makanan. Spons yang digunakan dalam waktu cukup lama akan lebih berpotensi tumbuh berbagai macam mikroorganisme seperti bakteri famili Enterobacteriaceae diantaranya Escherichia coli dan Salmonella sp. Tujuan penelitian ini adalah Mengidentifikasi bakteri Escherichia coli, Salmonella sp. dan lama waktu penggunaan yang tepat pada spons agar terhindar dari kontaminasi bakteri. Jenis penelitian adalah deskriptif, dengan teknik pengambilan sampling Quota sampling dengan jumlah sampel 6 spons pencuci piring di 6 titik rumah (2 sampel dalam satu waktu) yang telah ditentukan pada tiga indikator yaitu penggunaan 3,5,7 minggu. Metode pengumpulan data observasi dan pengujian. Hasil menunjukan negatif bakteri Esherichia coli pada semua sampel spons lama penggunaan 3, 5, dan 7 minggu sedangkan positif bakteri Salmonela sp. pada 1 sampel spons penggunaan 7 minggu. Kata kunci : Spons, bakteri, Escherichia coli, Salmonella sp., Kontaminasi