Evaluation of bacterial and fungal contamination of kitchens of Birjand University of Medical Sciences.

The mean bacterial and fungal count of kitchens was 7.7 * 107 and 7.6 * 104, respectively. The highest and lowest levels of bacterial contamination were related to tools/devices and cover of tools/work clothes and the highest and lowest levels of fungal count were related to forks and spoons and the tools and devices of the storage site. The rate of contamination in the kitchens of Birjand University of Medical Sciences was relatively high. Thus, serious, continuous and accurate monitoring of the units, training of people working in all stages of cooking and disinfection the tools and devices are essential for control and prevention of disease transmission.