MSU Extension Safe Food & Water

Before we start preparing food in the kitchen, we need to clean and sanitize all the food-contact surfaces, cutting boards, cupboards, dishes, and utensils. As you reach for the kitchen sponge, stop and think. When was the last time you sanitized it? If it has been a while, using the sponge could spread foodborne illness pathogens and germs everywhere.

If the kitchen sponge has an odor, throw it away. The odor means the sponge is already a breeding ground for bacteria. The problem with sponges is unless they completely dry out between uses, they will become a hotbed for germs like foodborne illness pathogens, molds, and yeast. There are three ways to clean and sanitize kitchen sponges. They include using the microwave, a dishwasher and a sanitizing solution.

When using the microwave to sanitize kitchen sponges, you need to follow these rules:

• First, sponges with metallic scrub pads should not be disinfected/sanitized in the microwave. Instead, they should be cleaned and sanitized in the dishwasher.
• Make sure the sponge is completely wet. If it is not, it might burst into flames in the microwave.
• Place the wet sponge in the microwave on high for one to two minutes. This should be sufficient to sanitize the kitchen sponge and kill any bacteria.
• Be very careful when removing the hot sponge from the microwave. You could set a timer for 10-15 minutes to allow the sponge to cool before it can be safely removed.

A second way to clean and sanitize your sponges is to use the dishwasher. But again, there are some rules to follow. You should use the hottest and the most extended cycle in the dishwasher, and then use the dry cycle.

According to the United States Department of Agriculture (USDA), using the microwave on the sponges kills 99.99999% of bacteria. In comparison, the dishwasher kills 99.9998 percent of the bacteria.

The final way to sanitize the kitchen sponge is to use a sanitizing solution.

• Use a solution of one-quarter teaspoon to one-half teaspoon of concentrated chlorine bleach (8.25% hypochlorite) to one quart of WARM water, NOT hot water.
• Soak the sponge for one minute.

If you use dishcloths or cloth towels in the kitchen, Michigan State University Extension recommends you use a clean dishcloth daily.

When wiping up a spill with a dishcloth, allow it to dry completely, then toss it in the laundry and take a fresh dishcloth. Clean dishcloths and dish towels in hot, soapy water in the washing machine. If the spill is meat, poultry, or fish juices, use a paper towel to wipe up the spill and throw the paper towel away. Next, sanitize the food-contact surface with one-quarter to one-half teaspoon of concentrated chlorine bleach in one quart of warm water. This solution can be sprayed on the counter. The solution spray should air dry or wipe with a clean paper towel.

Using a clean dishcloth or sponge daily will help keep your kitchen clean. This will go a long way toward preventing foodborne illness and keeping your family healthy.