Let ’ s just start here : Kitchen sponges are disgusting. A 2017 cogitation published in Nature.com ’ s Scientific Reports found that used kitchen sponges harbored a whack 362 different types of bacteria, in a stagger concentration of 45 billion microbes per square centimeter. According to the report, kitchen environments host more microbes than toilets, “ chiefly ascribable to the contribution of kitchen sponges, which were proven to represent the biggest reservoir of active bacteria in the whole house. ” More than toilets ? Yikes.
So what can you do to limit spreading these nasty bacteria all over our dishes and kitchen counters—besides throwing out your sponge every week ? Some say : microwave them. The idea international relations and security network ’ t raw, and it has faced incredulity. The New York Times reported that while microwaving may kill the watery bacteria, “ the strongest, smelliest, and potentially infective bacteria will survive. ” But Michaeleen Doucleff—whose research while earning a doctoral degree in chemistry included growing, studying, and killing bacteria—wasn ’ metric ton convinced. Doucleff wrote for NPR that the mooch bacteria to be most implicated about—the food-borne pathogens—are “ weaklings ” that once heated even precisely a small moment, “ literally pop. ” ad
even the authors of the sponge study themselves said, “ sanitation by boiling or microwave treatment has been shown to significantly reduce the bacterial load of kitchen sponges and can therefore be regarded as a reasonable hygiene measure. ” But they then said, in the adjacent conviction : “ however, our data showed that regularly sanitized sponges ( as indicated by their users ) did not contain less bacteria than uncleaned ones. ” Huh ? Upon taking a deep honkytonk into the original leech study, food microbiologist Jennifer Quinlan told NPR “ there was no gain explanation of what ‘ regular scavenge ’ meant ” and that “ the study stated that the sponges were either microwaved or put in hot, saponaceous water. ” The latter method acting, Quinlan said, “ could actually encourage the bacteria. ” ( Did we mention the survey looked at only five sponges that people reported “ cleaning regularly ” in Germany ? ) Enter the U.S. Department of Agriculture. According to the USDA, both microwave and dishwashing sponges kills 99.9 % of bacteria. ( The sponges tested had been soaked in none other than prime beef juice. Yuck. ) indeed, who ’ s right ? While microwaving your sponges is not a failsafe, longterm solution, it can decidedly zap a good count of harmful bacteria and increase the life of your sponge. so, basically ? Don ’ thymine do it constantly. Recognize that the leech will still harbor some bacteria after nuking, and it will need to be tossed finally. When, precisely, is up to your own permissiveness for inconspicuous microbes. ad
How to microwave your sponge:
1 ) Make sure it doesn ’ t have a metallic scrub launching pad. Those should be cleaned in your dishwasher on high heat, including a heated dry cycle. ad
2 ) Get it completely wet. Dry sponges can catch fire in the microwave. 3 ) Zap it on full exponent for one hour. 4 ) Let it sit in microwave for five to ten minutes to cool down earlier removing. A few more sponge health tips : Don ’ thyroxine use them to clean up raw meat juices ; use paper towel alternatively. Clean them regularly ( every few days or once a week ). And wear ’ t wait besides long before you toss them. A good rule of ovolo is about once a month. ad