دراسة التلوث البكتيري لإسفنجات غسيل الصحون في مدينة الموصل

القسم: Article
إصدار
مجلد 21 عدد 4 (2025): المجلد 21 العدد 4
منشور
Dec 1, 2025
##editor.issues.pages##
158-177

الملخص

    يلعب إسفنج المطبخ دورًا مهمًا في الحفاظ على السلالات المسببة للأمراض ونشرها والتي تسبب الأمراض المنقولة عن طريق الغذاء وبسبب اُستخدم إسفنج المطبخ على نطاق واسع فقد وجد أنها تحتوي على الكثير من البكتيريا التي تساهم في التلوث المتبادل للأيدي والأواني والطعام بمسببات الأمراض المنقولة بالغذاء. كان الغرض من الدراسة هو تحديد أنواع البكتيريا التي تنمو على إسفنج المطبخ .اظهرت النتائج ان اعلى نسبة تلوث كانت في 65 (86,6%) من العينات , حيث احتوت على بكتريا الباسيلس, في حين كانت بكتريا الكليبسيلا اقل تلوثا من بقية الانواع والتي تم عزلها من ثلاث عينات وبنسبة (4%) .كما توصلت الدراسة الحالية الى اختلافات في نسبة تلوث الاسفنج بناء على التقنيات المستخدمة في التعامل مع الاسفنج بعد عملية غسل الاطباق , حيث ان ترك الاسفنج في وعاء يحتوي على ماء الصنبور بعد الاستخدام ادى الى اعلى نسية تلوث (45.3%) , اما ادنى مستويات التلوث(5.3%) فكانت عند عصر الاسفنج بعد الاستخدام وتركه في وعاء جاف.


كما وجدت الدراسة الحالية وجود علاقة بين المدة الزمنية لاستخدام الاسفنج وكمية العدوى البكتيرية، حيث تزداد نسبة التلوث مع طول وقت الاستخدام، وان اعلى نسبة تلوث بكتيري(37.3%) كانت في الإسفنج المستخدم لمدة 14 يوم، بينما الإسفنج المستخدم لمدة 3 ايام فكان اقل تلوثا (12%).نحن نستخدم الإسفنج كل يوم لتنظيف أطباقنا وأسطحنا، ولكن في الواقع، فإننا ننشر البكتيريا. اذ يعتبر العنصر الأكثر تلوثًا في المنزل.

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رمزية حسن عبد الرحمن

فرع الأحياء الطبية/ قسم التشريح/ كلية الطب/ جامعة الموصل/ العراق

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https://doi.org/10.33899/berj.2025.Vol21.Iss4.54284
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Ramzia Hassan Abdul Rahman. (2025). دراسة التلوث البكتيري لإسفنجات غسيل الصحون في مدينة الموصل. مجلة ابحاث كلية التربية الاساسية, 21(4), 158–177. https://doi.org/10.33899/berj.2025.Vol21.Iss4.54284
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