Kitchen sponges are among the possible sources of contaminants in food establishments. The main purpose of the current study was, therefore, to assess the microbiological safety of sponges as it has been used in selected food establishments of Jimma town. Accordingly, the microbiological safety of a total of 201 kitchen sponges randomly collected from food establishments was evaluated against t...

Abstact: The aim of the research project was to carry out the co-digestion of organic fraction of solid municipal waste in the form of source separated kitchen waste and sewage sludge. The influence of the kitchen waste as a co-substrate on the stability and efficiency of the process was determined. Mesophilic fermentation (36 ̊C) was conducted for sewage sludge as well as mixtures of sewage slu...

This essay revisits prevailing assumptions about the domestic kitchen. While the status of this space and even its existence as a discrete area within the home have become a maater for discussion, the work of cooking located in the kitchen remains a compelling subject within a range of popular cultural forms. We are accustomed to thinking of the kitchen as a scene of routine and ritual, but her...

modernization as a process also affects the way a society thinks, its attitudes, beliefs, food, dress habits, and cultural patterns at the level of individuals, and as the individuals can be seen as units of the society. in this study, an attempt has been made to understand the consequences of modernization in the traditional housing pattern as reflected in the changes in kitchen. for the prese...

We describe a prolonged nosocomial outbreak of Salmonella senftenberg, an uncommon human pathogen. We detected 22 cases of infection due to S. senftenberg that occurred from March 1993 through November 1994 and involved 18 patients and four healthy employees. All infected persons had consumed food prepared by the hospital kitchen. The estimated attack rate for the period of the outbreak was 0.1...

Small amounts of cyclic monomers and oligomers are present in polyamide (PA)-based kitchen utensils. In this study, we isolated eight PA-based cyclic monomers and oligomers from kitchen utensils made from PA6 (a polymer of ε-caprolactam) and PA66 (a polymer of 1,6-diaminohexane and adipic acid). Their structures were identified using high-resolution mass spectrometry and 1H- and 13C-nuclear mag...

To elucidate the subjective thermal strain of workers in kitchen working environments, we performed a cross-sectional study involving 991 workers in 126 kitchen facilities in Japan, using a self-reporting questionnaire survey and subjective judgment scales (SJS). The ambient temperature, mean radiant temperature (MRT), and wet-bulb globe temperature (WBGT) index were measured in 10 kitchen faci...

A cross-sectional study was carried out to investigate the prevalence and antibiotic resistance patterns of Staphylococcus aureus isolated from kitchen sponges used in food establishments of Jimma town, between October, 2010 and June, 2011. A total of 201 kitchen sponge samples from 20 restaurants, 101 hotels, 47 cafeterias and 33 pastry shops were enrolled in this study. Antibiotics susceptibi...

This study was conducted to determine fungal spores in the indoor air of the houses in the city of Afyon, Western-Anatolia, Turkey. We investigated the seasonal properties of mould spores in 10 houses of Afyon over a period of one year. Viable moulds were recovered from all 10 houses. Twenty seven different moulds were isolated and identified from the indoor air of the houses. The most common g...