High numbers of bacteria, and occasionally also pathogens have been found in sponges and brushes used in kitchens. In the proposed study, the authors analysed the use of sponges and brushes among 9966 European consumers in ten countries. Different types of sponges and brushes were examined for water uptake, drying capability, growth and survival of Salmonella and Campylobacter and other kitchen related bacteria. The authors also tested the effect of different cleaning methods for these utensils (Washing detergent, Microwave treatment, Boiling, Chlorine, Dish washing machine). The results obtained highlight that brushes are more hygienic than sponges for the lower risk of growth/ survival of Salmonella and Campylobacter in respect to sponges. A safe alternative to replacing sponges and brushes with new ones may be soaking in chlorine (4000 ppm, 16–20 h), cleaning in dish washing machine and boiling.
Suggested by First Year Students of Microbiology (Food and Health Sciences Course – Chieti) for you.