Affiliation:
1. Nofima—Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
Abstract
There is limited knowledge of the characteristics, differences, and similarities of the bacterial composition in residential kitchens. Here, we report the microbiota of cleaning utensils (sponges and cloths) and five different surface samples in 74 households across five European countries.
Funder
European Commission
Foundation for Research Levy on Agricultural Products
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology