Food Safety Hot Topics
Cleaning the sponge that cleans your kitchen
MURFREESBORO, Ark. - You try to be a good housekeeper. You sponge down
your counters and appliances and feel good about keeping a clean and sanitary
kitchen. But you may be doing more harm than good by spreading bacteria,
according to scientists with the USDA’s Agricultural Research Service (ARS).
"The sponge is versatile because it absorbs liquid so quickly, wipes over a
variety of surface types and is reusable," says Robbie McKinnon, Pike County
agent with the University of Arkansas Cooperative Extension Service. "However,
it does harbor more than moisture. It may contain food-borne pathogens, yeasts
and molds."
Scientists for the ARS have tested several methods for reducing risks from
harmful microbes hiding in reused sponges. First, they soaked sponges at room
temperature for 48 hours in a solution made from ground beef and lab growth
medium to attain a high level of microbes to simulate a very dirty sponge. The
sponge had 20 million microbes.
The test was done with five cleaning techniques. The first sponge was soaked
for three minutes in a 10 percent chlorine bleach solution, soaked in lemon
juice or deionized water for one minute, heated in a microwave for one minute,
placed in a dishwasher operating with a drying cycle or left untreated.
Findings indicated that between 37 and 87 percent of bacteria were killed on
sponges soaked in the 10 percent bleach solution, lemon juice or deionized
water - or left untreated. That’s still enough bacteria to potentially cause
disease.
The microwave heating and dishwashing with a drying cycle proved to be the
most effective methods for inactivating bacteria, yeasts and molds on sponges.
Microwaving sponges killed 99.99999 percent of bacteria present, while
dishwashing killed 99.9998 percent of bacteria. These simple and convenient
treatments can help ensure that contaminated sponges don’t spread foodborne
pathogens around household kitchens of today’s busy families.
"Remember that cleaning and disinfecting aren’t the same thing," says
McKinnon. "Cleaning removes germs from surfaces, and disinfecting destroys them.
Cleaning with soap and water to remove dirt and most of the germs is usually
enough. But sometimes, you may want to disinfect for an extra level of
protection from germs."
McKinnon says you should clean and disinfect counters and other surfaces
before, during and after preparing food - especially meat and poultry. Follow
all directions on the product label, which usually specifies letting the
disinfectant stand for a few minutes.
"You can use paper towels that can be thrown away to keep bacteria from your
sponge or dish cloth. Another idea is a disposable sanitizing wipe that both
cleans and disinfects," McKinnon says.
For more information on food safety, contact your county extension agent or
visit www.uaex.edu. The
Cooperative Extension Service is part of the U of A Division of Agriculture.
Media Contact: Lamar James
Extension Communications Specialist
U of A Division of Agriculture
Cooperative Extension Service
(501) 671-2187 or (501) 753-0207
ljames@uaex.edu
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