Скачать или смотреть SPONGES: WHY SANITIZING ALONE DOESN'T WORK?

Kitchen sponges stay wet and porous, trapping food residue and creating ideal conditions for bacterial growth.
Multiple microbiological studies have shown that commonly used kitchen sponges can harbor E. coli, Salmonella, and other foodborne bacteria, often at very high concentrations.
Boiling water can kill some bacteria, but heat-resistant bacteria and spores can survive, and repeated heat exposure may damage sponge structure, making bacterial shelter more likely.
Microwaving a wet sponge for a short time may reduce bacteria temporarily, but it does not provide a reliable or long-term solution.
Food safety experts emphasize that effective sponge hygiene depends on minimizing moisture time, allowing proper air drying, and regular replacement.
A practical guideline is replacing regular sponges every three weeks and natural sponges every one week, or sooner if odor develops.
Kitchen hygiene is determined not only by how you wash dishes, but by how you manage your sponge.
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