Microbial Analysis of Woven Cotton Kitchen Towels

Abstract

Kitchen towels are exposed to infestation by microbes during their use in multiple applications which include wiping dishes and utensils, drying hands and wiping spills from surfaces. These microbes can contaminate food meant for consumption. The purpose of this study was to determine the presence, degree and nature of microbes hazardous to health, that are contaminating kitchen towels. Nine cotton woven towels were distributed to nine households for use in their normal ways. Microbes were then extracted from towels daily through swabbing, before and after washing the used towels. The swabs were then analysed. Households were also given a questionnaire to indicate the daily application of the towel. A Standard Pour Plate Method with an advantage of counting colony forming units of live microbes only was adopted. Results showed that microbial levels increased with days of usage, from the order of 103cfu/ml to 105 cfu/ml between second and ninth days, before laundering. Dangerous microbes such as Staphylococcus aureus, Pseudomonas aeruginosa and Eschericha ecoli were identified. Laundering could not remove all microbes from the towel. Only the laboratory chemical disinfection removed 100% microbes. It was concluded that washing and disinfecting towels through ultraviolet light was the best possible solution as disinfection chemical could remain on towels and passed on to the food.