Cooking-Associated Organic Compounds Drove the Bacterial Concentration, Diversity and Composition on Household Surfaces

Modern humans spend most of their time indoors, exposing them to microbial and chemical pollutants that have significant health implications. Previous studies have explored household characteristics and activities, but their relationships with bacterial community evolution remains unclear. To address this, a one-month field campaign was conducted in 20 Hong Kong households. Glass beads in each room were exposed and analysed using 16S rRNA gene sequencing, ion chromatography, and total organic carbon analyser. The findings revealed organic compounds from oil-based cooking played a vital role in shaping bacterial communities on indoor surfaces, affecting their concentration, diversity, and composition. Further investigations using cooking-fume-coated glass beads confirmed that these compounds promoted the growth of foodborne bacteria while inhibiting common bacteria, potentially leading to foodborne illnesses. This study highlights the need for oil-removing strategies to mitigate the impact of oil-based cooking on bacterial communities, ensuring healthy indoor environments.