Best ways to clean kitchen sponges.
At the Agricultural Research Service (ARS) Food Technology and Safety Laboratory in Beltsville, Maryland Beltsville is a census-designated place (CDP) in extreme northern Prince George's County, Maryland, United States. The population was 15,691 at the 2000 census.
Beltsville is 17.45 miles (0 km) away from Washington, DC. , scientists have tested several methods for reducing risks from harmful microbes hiding in reused sponges.
Microbiologists Manan Sharma and Cheryl Mudd and two student interns This article or section is written like an .
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Mark blatant advertising for , using . did the testing. First, they soaked sponges at room temperature for 48 hours in a solution made from ground beef and lab growth medium to obtain a high level of microbes (20 million per sponge) and simulate a very dirty sponge.
Then they treated each sponge in one of five ways: 1) soaked it for 3 minutes in a 10 percent chlorine bleach bleach
Solid or liquid chemical compound used to whiten or remove the natural colour of fibres, yarns, paper, and textile fabrics. Sunlight was the chief bleaching agent up to the discovery of chlorine in 1774 by Karl Wilhelm Scheele (b. 1742—d. solution, 2) soaked it in lemon juice or deionized water Deionized water (DI water or de-ionized water; also spelled deionised water, see spelling differences) is water that lacks ions, such as cations from sodium, calcium, iron, copper and anions such as chloride and bromide. for 1 minute, 3) heated it in a microwave for 1 minute, 4) placed it in a dishwasher operating with a drying cycle, or 5) left it untreated.
The scientists chose these methods because the methods are commonly used in household kitchens. They found that between 37 and 87 percent of bacteria were killed in the sponges soaked in 10 percent bleach solution, lemon juice, or deionized de·i·on·ize
tr.v. de·i·on·ized, de·i·on·iz·ing, de·i·on·iz·es
To remove ions from (a solution) using an ion-exchange process.
de·i water--and in those left untreated. Enough bacteria remained to potentially cause disease.
Microwaving sponges killed 99.99999 percent of the bacteria, while dishwashing killed 99.9998 percent of the bacteria.
As for yeasts and molds, the sponges treated in the microwave oven or the dishwasher were found to retain less than 1 percent (0.00001 percent). Between 6.7 and 63 percent of yeasts and molds survived on sponges that were soaked in bleach, lemon juice, or deionized water or that were left untreated.
Thus, microwave heating and dishwashing with a drying cycle proved to be the most effective methods for inactivating bacteria, yeasts, and molds on sponges. These simple and convenient treatments can help ensure that contaminated contaminated,
v 1. made radioactive by the addition of small quantities of radioactive material.
2. made contaminated by adding infective or radiographic materials.
3. an infective surface or object. sponges don't spread foodborne pathogens foodborne pathogen Public health A pathogen–especially bacteria, for which the 'vector' is itself a food. See Airline food. around the household kitchens of today's busy families.