Abstract Background This study evaluated the efficacy of high- and low-temperature laundering, chemical disinfection, and antimicrobial textile finishes in reducing Bacillus cereus , Salmonella enterica serovar Typhimurium, and Listeria monocytogenes on domestic kitchen towels. Results Polyester microfibre, cotton, and cotton/linen blend fabrics were experimentally inoculated and laundered with and without a commercial detergent at 60 °C–40 °C, treated with a commercial disinfectant, or subjected to an antibacterial finish. Laundering at 60 °C with detergent achieved reductions of more than 5 log₁₀ CFU/carrier for all tested bacteria, with complete reduction of S. enterica Typhimurium and L. monocytogenes across all textile types. In contrast, washing at 40 °C with detergent yielded reductions of less than 4 log₁₀ CFU/carrier and failed to effectively inactivate any of the target organisms, indicating that low-temperature laundering may constitute a significant reservoir for foodborne pathogens. Washing at 60 °C and 40 °C was less efficient than washing at a constant high temperature, indicating the combined effect of temperature and detergent. Both disinfectant treatments and the antimicrobial finish met established hygiene thresholds. Cross-contamination assessments revealed high bacterial transfer (more than 4 log₁₀ CFU/carrier) for all bacteria and textile types under baseline conditions, whereas laundering at 60 °C or applying the antimicrobial finish substantially reduced transfer. B. cereus, however, persisted following both mitigation approaches. Complete microbial inactivation on all textiles was achieved only with the addition of the disinfectant, underscoring its importance when lowering wash temperatures. Similar trends were observed in wash water: water from the 40 °C washing programme contained more than 4 log₁₀ CFU/mL, while water from the 60 °C washing programme and antimicrobial finishes limited survival primarily to B. cereus (detection limit 2.5 CFU/mL). The addition of disinfectant resulted in microbial reduction below the detection limit in wash water. Conclusions Overall, low-temperature domestic laundering of kitchen towels may facilitate the dissemination of foodborne pathogens. B. cereus emerged as the least susceptible strain to both thermal and chemical interventions. Therefore, reductions in domestic wash temperatures should be accompanied by effective chemical disinfection to prevent foodborne illness transmission.