From: www.prevention.com
By Julian Kesner
{While not a recipe it is important if anyone uses a sponge
for washing dishes or cleaning in the kitchen to know how
to make sure you are cleaning and not spreading germs.
Take care, Gloria}
Don't keep using germ-ridden kitchen sponges to "wash" your
dishes--rid them of bad bacteria every 3 to 5 days using
cleaning methods proven effective by researchers at the
USDA's Henry A. Wallace Beltsville Agricultural Research
Center in Maryland. Of the four disinfection methods tested,
two made the grade:
--Wash this way
* Microwave the sponge for 1 minute, which kills virtually all
bacteria, yeast, and mold. Just make sure it's wet first!
* Run the sponge through a complete wash-and-dry dishwasher cycle;
it's nearly as effective as microwaving.
...Not this way
* Soaking a sponge in lemon juice for 1 minute had practically
no effect on bacteria, yeast, or mold.
* Soaking it in a bleach solution killed more bacteria than did
lemon juice, but not all--and it had next to no effect on yeast
or mold.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Grime fighters: How to take care of kitchen sponges
From: www.revolutionhealth.com
Date updated: November 30, 2007
By Michael Dewey
Content provided by Revolution Health Group
Sponges are the superheroes of the cleaning world: Wherever there is
grime, spillage or a food-encrusted frying pan, sponges are there. But
without the correct care, they can quickly turn from hero to villain.
A sponge's moist cellulose offers prime real estate for bacteria like salmonella, E. coli and staphylococcus — which the sponge then spreads
to the countertops, fridge and pans you're "cleaning." Kitchens often
harbor significantly more pathogens than bathrooms, according to
University of Arizona researchers. You can keep your sponge clean,
however, by following these rules:
* Store the sponge in a dry spot that's away from the moist sink area.
Most bacteria can only live for a few hours in a dry environment.
* After working with raw meat, clean the area with paper towels. Or if
you use a sponge, disinfect the sponge immediately afterward.
* Disinfect the sponge at least every couple days (or after heavy use)
by wetting it and placing it in the microwave for one minute. You also
can boil it in water for three minutes. Research conducted at places
like the University of Wisconsin and the Agricultural Research Service
office in Maryland has shown that these methods kill more than 99% of
the bacteria. Other methods — such as soaking it in bleach water or
lemon juice, freezing and dishwashing — kill a smaller fraction of
pathogens.
If you disinfect your sponge regularly, you can use it until it tatters.
Be skeptical, however, of sponges labeled "antimicrobial" — meaning that
they have bacteria-killing compounds built in to the cellulose.
There's little evidence showing that they help prevent the spread of
germs, and the Environmental Protection Agency (EPA) worries that these
labels may give a false sense of security to people who believe that
an "antimicrobial" sponge is sanitizing the swiped area. The danger
also exists that the excessive use of antibacterial substances will
cause bacteria to become resistant to them, creating "superbugs."
A plethora of sponge types exist, including ones designed for
superabsorbency, heavy-duty cleaning (with scouring pads) and gentle
cleaning that won't scratch nonstick cookware or porcelain. The sponges
will usually be labeled accordingly. Environmentally friendly sponges
(by Twist, for example) are another option ¬— they are 100% biodegradable
and made out of cellulose from sustainably grown trees.
Choose the sponge that's right for you, and let it do the dirty work.
Reviewed by: Val Jones, M.D.
Date reviewed: October 2007
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