How do you keep your kitchen sponges free of bacteria?

I don't use a dishwasher (for a variety of unrelated reasons).
What I use is:
- Warm water (simply becuase it feels better on hands)
- Costco dish detergent concentrate (whatever was on sale, Dawn or Palmolive)
- Costco curvy yellow/green scotchbrite sponges (in the multi-pack)

Each morning or evening (whenever I remember), I do the following:
a. I gently squeeze the sponge (if it's soaking wet)
b. I put it in the freezer drawer panel
c. I replace with a dry sponge (from a basket under the kitchen sink)
d. I put the old freezer sponge under the kitchen sink (in a basket)
e. Over time (as needed), I throw away & rotate with a new sponge

The concept is to let three things lessen the number of bacteria:
1. Time spent wet is never longer than a day
2. Freezer is simply one inhibitant to bacterial growth
3. Drying is just another inhibitant to bacterial growth

In the past, I tried boiling, soaking in alcohol, vinegar, and even bleach,
but most of that made the sponges fall apart, whereas freezing and drying
doesn't seem to damage the sponge in the least.

How do you keep your kitchen sponges free of bacteria?

On 10/4/2018 7:44 AM, Arlen Holder wrote:
How do you keep your kitchen sponges free of bacteria?

I don't use a dishwasher (for a variety of unrelated reasons).
What I use is:
- Warm water (simply becuase it feels better on hands)
- Costco dish detergent concentrate (whatever was on sale, Dawn or Palmolive)
- Costco curvy yellow/green scotchbrite sponges (in the multi-pack)

Each morning or evening (whenever I remember), I do the following:
a. I gently squeeze the sponge (if it's soaking wet)
b. I put it in the freezer drawer panel
c. I replace with a dry sponge (from a basket under the kitchen sink)
d. I put the old freezer sponge under the kitchen sink (in a basket)
e. Over time (as needed), I throw away & rotate with a new sponge

The concept is to let three things lessen the number of bacteria:
1. Time spent wet is never longer than a day
2. Freezer is simply one inhibitant to bacterial growth
3. Drying is just another inhibitant to bacterial growth

In the past, I tried boiling, soaking in alcohol, vinegar, and even bleach,
but most of that made the sponges fall apart, whereas freezing and drying
doesn't seem to damage the sponge in the least.

How do you keep your kitchen sponges free of bacteria?

Very simple. I don't use sponges. I use wash rags. I use them
once and then they go to the laundry. Much more hygienic.

Bill

On Thursday, October 4, 2018 at 8:44:56 AM UTC-4, Arlen Holder wrote:
How do you keep your kitchen sponges free of bacteria?

I don't use a dishwasher (for a variety of unrelated reasons).
What I use is:
- Warm water (simply becuase it feels better on hands)
- Costco dish detergent concentrate (whatever was on sale, Dawn or Palmolive)
- Costco curvy yellow/green scotchbrite sponges (in the multi-pack)

Each morning or evening (whenever I remember), I do the following:
a. I gently squeeze the sponge (if it's soaking wet)
b. I put it in the freezer drawer panel
c. I replace with a dry sponge (from a basket under the kitchen sink)
d. I put the old freezer sponge under the kitchen sink (in a basket)
e. Over time (as needed), I throw away & rotate with a new sponge

The concept is to let three things lessen the number of bacteria:
1. Time spent wet is never longer than a day
2. Freezer is simply one inhibitant to bacterial growth
3. Drying is just another inhibitant to bacterial growth

In the past, I tried boiling, soaking in alcohol, vinegar, and even bleach,
but most of that made the sponges fall apart, whereas freezing and drying
doesn't seem to damage the sponge in the least.

How do you keep your kitchen sponges free of bacteria?

Mostly, I think it's a lost cause and it doesn't matter, as long as you
rinse whatever you're washing well. But if I want to sanitize a sponge
I put it damp, into the microwave on high for 1 minute. Freezer seems nuts
to me, I've never heard of using freezing to sanitize anything. In fact,
it's used to preserve many living organisms indefinitely.

On Thu, 4 Oct 2018 12:44:52 -0000 (UTC), Arlen Holder
wrote in

How do you keep your kitchen sponges free of bacteria?

Try taking the sponge, rinsing/squeezing it in plain water a couple of
times. Then place the soaked sponge on a disk and place in microwave.
Heat until the soaked sponge starts to boil off water. Remove
plate/sponge and let cool.
--
Web based forums are like subscribing to 10 different newspapers
and having to visit 10 different news stands to pickup each one.
Email list-server groups and USENET are like having all of those
newspapers delivered to your door every morning.

On Thursday, October 4, 2018 at 9:07:21 AM UTC-4, Bill Gill wrote:
On 10/4/2018 7:44 AM, Arlen Holder wrote:
How do you keep your kitchen sponges free of bacteria?

I don't use a dishwasher (for a variety of unrelated reasons).
What I use is:
- Warm water (simply becuase it feels better on hands)
- Costco dish detergent concentrate (whatever was on sale, Dawn or Palmolive)
- Costco curvy yellow/green scotchbrite sponges (in the multi-pack)

Each morning or evening (whenever I remember), I do the following:
a. I gently squeeze the sponge (if it's soaking wet)
b. I put it in the freezer drawer panel
c. I replace with a dry sponge (from a basket under the kitchen sink)
d. I put the old freezer sponge under the kitchen sink (in a basket)
e. Over time (as needed), I throw away & rotate with a new sponge

The concept is to let three things lessen the number of bacteria:
1. Time spent wet is never longer than a day
2. Freezer is simply one inhibitant to bacterial growth
3. Drying is just another inhibitant to bacterial growth

In the past, I tried boiling, soaking in alcohol, vinegar, and even bleach,
but most of that made the sponges fall apart, whereas freezing and drying
doesn't seem to damage the sponge in the least.

How do you keep your kitchen sponges free of bacteria?

Very simple. I don't use sponges. I use wash rags. I use them
once and then they go to the laundry. Much more hygienic.

Bill

Similar to my M.O. I wash everything in the dishwasher except sharp
knives. They are handwashed in the hottest water my hands can tolerate
with a soapy paper towel. Then I use the paper towel to wipe out the
sink and discard it.

Cindy Hamilton

How do you keep your kitchen sponges free of bacteria?

Very simple. I don't use sponges. I use wash rags. I use them
once and then they go to the laundry. Much more hygienic.
Bill


Yep - cotton dish cloth - sponges and micro-fibre cloth
tend to just move water & crumbs around -
rather than soak them up.
... it's not like a few dish cloths per week is a big deal
on the laundry load.
John T.

On 10/4/2018 9:21 AM, CRNG wrote:
On Thu, 4 Oct 2018 12:44:52 -0000 (UTC), Arlen Holder
wrote in

How do you keep your kitchen sponges free of bacteria?

Try taking the sponge, rinsing/squeezing it in plain water a couple of
times. Then place the soaked sponge on a disk and place in microwave.
Heat until the soaked sponge starts to boil off water. Remove
plate/sponge and let cool.


That is what I do. Just did one to help clean a pan in the sink since I
needed the hot water retained in the sponge.

Bleach will also do it but do not put it directly on the sponge and use
a dilute solution and let it soak.

On 10/4/2018 9:20 AM, trader_4 wrote:

How do you keep your kitchen sponges free of bacteria?

Mostly, I think it's a lost cause and it doesn't matter, as long as you
rinse whatever you're washing well. But if I want to sanitize a sponge
I put it damp, into the microwave on high for 1 minute. Freezer seems nuts
to me, I've never heard of using freezing to sanitize anything. In fact,
it's used to preserve many living organisms indefinitely.


I do the same but if I think of it, I toss it in the DW.

On 04/10/2018 19:49, Ed Pawlowski wrote:
On 10/4/2018 9:20 AM, trader_4 wrote:

How do you keep your kitchen sponges free of bacteria?

Mostly, I think it's a lost cause and it doesn't matter, as long as you
rinse whatever you're washing well.Â* But if I want to sanitize a sponge
I put it damp, into the microwave on high for 1 minute.Â* Freezer seems
nuts
to me, I've never heard of using freezing to sanitize anything.Â* In fact,
it's used to preserve many living organisms indefinitely.


I do the same but if I think of it, I toss it in the DW.

We renew our sponge weekly. They only cost about 20 pence each. No
sanitizing necessary...........simple.

--
Bod

On 10/4/18 1:49 PM, Ed Pawlowski wrote:
On 10/4/2018 9:20 AM, trader_4 wrote:

How do you keep your kitchen sponges free of bacteria?

Mostly, I think it's a lost cause and it doesn't matter, as long as you
rinse whatever you're washing well.Â* But if I want to sanitize a sponge
I put it damp, into the microwave on high for 1 minute.Â* Freezer seems
nuts
to me, I've never heard of using freezing to sanitize anything.Â* In fact,
it's used to preserve many living organisms indefinitely.


I do the same but if I think of it, I toss it in the DW.

WebMD recommends the microwave.
https://www.webmd.com/food-recipes/food-poisoning/news/20070124/microwave-kills-germs-sponges

On Thu, 4 Oct 2018 08:07:14 -0500, Bill Gill wrote:

I don't use sponges. I use wash rags. I use them
once and then they go to the laundry. Much more hygienic.

That's a good idea, where the washing and drying presumably kills the
bacteria (in addition to cleaning out food debris).

How do you scotch brite though?

On Thu, 04 Oct 2018 08:21:22 -0500, CRNG wrote:

Try taking the sponge, rinsing/squeezing it in plain water a couple of
times. Then place the soaked sponge on a disk and place in microwave.
Heat until the soaked sponge starts to boil off water. Remove
plate/sponge and let cool.

The microwave seems like a good idea, if it doesn't destroy the sponge.

On Thu, 04 Oct 2018 08:21:22 -0500, CRNG wrote:

Try taking the sponge, rinsing/squeezing it in plain water a couple of
times. Then place the soaked sponge on a disk and place in microwave.
Heat until the soaked sponge starts to boil off water. Remove
plate/sponge and let cool.

The microwave seems like a good idea, if it doesn't destroy the sponge.

On Friday, October 5, 2018 at 2:48:46 PM UTC-4, Arlen Holder wrote:
On Thu, 04 Oct 2018 08:21:22 -0500, CRNG wrote:

Try taking the sponge, rinsing/squeezing it in plain water a couple of
times. Then place the soaked sponge on a disk and place in microwave.
Heat until the soaked sponge starts to boil off water. Remove
plate/sponge and let cool.

The microwave seems like a good idea, if it doesn't destroy the sponge.

It doesn't if it has a decent amount of water and you put it in on high
for one minute. It will be so hot you need to let it cool before touching
it. If you put it in with marginal moisture and leave it
on for 10 minutes, well, you may have a fire.

On 10/4/2018 9:07 AM, Bill Gill wrote:
On 10/4/2018 7:44 AM, Arlen Holder wrote:
How do you keep your kitchen sponges free of bacteria?

I don't use a dishwasher (for a variety of unrelated reasons).
What I use is:
- Warm water (simply becuase it feels better on hands)
- Costco dish detergent concentrate (whatever was on sale, Dawn or
Palmolive)
- Costco curvy yellow/green scotchbrite sponges (in the multi-pack)

Each morning or evening (whenever I remember), I do the following:
a. I gently squeeze the sponge (if it's soaking wet)
b. I put it in the freezer drawer panel
c. I replace with a dry sponge (from a basket under the kitchen sink)
d. I put the old freezer sponge under the kitchen sink (in a basket)
e. Over time (as needed), I throw away & rotate with a new sponge

The concept is to let three things lessen the number of bacteria:
1. Time spent wet is never longer than a day
2. Freezer is simply one inhibitant to bacterial growth
3. Drying is just another inhibitant to bacterial growth

In the past, I tried boiling, soaking in alcohol, vinegar, and even
bleach,
but most of that made the sponges fall apart, whereas freezing and drying
doesn't seem to damage the sponge in the least.

How do you keep your kitchen sponges free of bacteria?

Very simple.Â* I don't use sponges.Â* I use wash rags.Â* I use them
once and then they go to the laundry.Â* Much more hygienic.

Bill


This.

On 10/5/2018 2:49 PM, Arlen Holder wrote:
On Thu, 04 Oct 2018 08:21:22 -0500, CRNG wrote:

Try taking the sponge, rinsing/squeezing it in plain water a couple of
times. Then place the soaked sponge on a disk and place in microwave.
Heat until the soaked sponge starts to boil off water. Remove
plate/sponge and let cool.

The microwave seems like a good idea, if it doesn't destroy the sponge.


You have to be judicious as to what you put in the microwave:

https://www.delawareonline.com/story...ve/1535027002/

In alt.home.repair, on Thu, 4 Oct 2018 12:44:52 -0000 (UTC), Arlen
Holder wrote:


How do you keep your kitchen sponges free of bacteria?

I don't. I have a contract with the NIH and Cedars-Sinai research
hosppital to raise bacteria cultures typical of the mid-Atlantic region.

They use these to design anti-biotics against sponge-born diseases.

Every 3 months I package my used sponges in ziploc bags with imitation
ice and ship them to one or the other location, alternating, and they
have already shipped me a new set of color coded sponges.

They only pay my shipping expenses and the free sponges. I do this as
my contribution to society.

In alt.home.repair, on Thu, 4 Oct 2018 06:28:00 -0700 (PDT),
wrote:
Similar to my M.O. I wash everything in the dishwasher except sharp
knives. They are handwashed in the hottest water my hands can tolerate
with a soapy paper towel. Then I use the paper towel to wipe out the
sink and discard it.

Cindy Hamilton

Why don't you waash sharp knives in the dishwasher?

On Friday, October 5, 2018 at 8:29:49 PM UTC-4, micky wrote:
In alt.home.repair, on Thu, 4 Oct 2018 06:28:00 -0700 (PDT),
wrote:
Similar to my M.O. I wash everything in the dishwasher except sharp
knives. They are handwashed in the hottest water my hands can tolerate
with a soapy paper towel. Then I use the paper towel to wipe out the
sink and discard it.

Cindy Hamilton

Why don't you waash sharp knives in the dishwasher?

Any high quality, real kitchen knife that I've seen, they advise not putting
it in the dishwasher. I would think the reason is the dishwasher is somewhat
abrasive, so the handles will be affected and it will dull them faster than
if they are hand washed.

On 10/5/2018 8:29 PM, micky wrote:
In alt.home.repair, on Thu, 4 Oct 2018 06:28:00 -0700 (PDT),
wrote:
Similar to my M.O. I wash everything in the dishwasher except sharp
knives. They are handwashed in the hottest water my hands can tolerate
with a soapy paper towel. Then I use the paper towel to wipe out the
sink and discard it.

Cindy Hamilton

Why don't you waash sharp knives in the dishwasher?


Caustic chemicals and they can bounce around banging the edge.

On Fri, 5 Oct 2018 21:22:37 -0400, Ed Pawlowski wrote:

On 10/5/2018 8:29 PM, micky wrote:
In alt.home.repair, on Thu, 4 Oct 2018 06:28:00 -0700 (PDT),
wrote:
Similar to my M.O. I wash everything in the dishwasher except sharp
knives. They are handwashed in the hottest water my hands can tolerate
with a soapy paper towel. Then I use the paper towel to wipe out the
sink and discard it.

Cindy Hamilton

Why don't you waash sharp knives in the dishwasher?


Caustic chemicals and they can bounce around banging the edge.

My good knives stay in the block unless they are being used and get
immediately cleaned and put back. The cheap ones can get banged
around.

In alt.home.repair, on Fri, 05 Oct 2018 22:22:23 -0400,
wrote:

On Fri, 5 Oct 2018 21:22:37 -0400, Ed Pawlowski wrote:

On 10/5/2018 8:29 PM, micky wrote:
In alt.home.repair, on Thu, 4 Oct 2018 06:28:00 -0700 (PDT),
wrote:
Similar to my M.O. I wash everything in the dishwasher except sharp
knives. They are handwashed in the hottest water my hands can tolerate
with a soapy paper towel. Then I use the paper towel to wipe out the
sink and discard it.

Cindy Hamilton

Why don't you waash sharp knives in the dishwasher?


Caustic chemicals and they can bounce around banging the edge.

My good knives stay in the block unless they are being used and get
immediately cleaned and put back. The cheap ones can get banged
around.

All very interesting.

I've also read that cutting paper with scissors is very bad for them,
because it'w abrasive. Especially good scissors.

On Fri, 05 Oct 2018 23:46:17 -0400, micky
wrote:

In alt.home.repair, on Fri, 05 Oct 2018 22:22:23 -0400,
wrote:

On Fri, 5 Oct 2018 21:22:37 -0400, Ed Pawlowski wrote:

On 10/5/2018 8:29 PM, micky wrote:
In alt.home.repair, on Thu, 4 Oct 2018 06:28:00 -0700 (PDT),
wrote:
Similar to my M.O. I wash everything in the dishwasher except sharp
knives. They are handwashed in the hottest water my hands can tolerate
with a soapy paper towel. Then I use the paper towel to wipe out the
sink and discard it.

Cindy Hamilton

Why don't you waash sharp knives in the dishwasher?


Caustic chemicals and they can bounce around banging the edge.

My good knives stay in the block unless they are being used and get
immediately cleaned and put back. The cheap ones can get banged
around.

All very interesting.

I've also read that cutting paper with scissors is very bad for them,
because it'w abrasive. Especially good scissors.

That is why I keep a cheap ginsu knife in my block, for cutting open
bags, boxes etc. My good knives only cut meat and vegetables. They
stay sharp a lot longer that way.

On Friday, October 5, 2018 at 11:46:22 PM UTC-4, micky wrote:
In alt.home.repair, on Fri, 05 Oct 2018 22:22:23 -0400,
wrote:

On Fri, 5 Oct 2018 21:22:37 -0400, Ed Pawlowski wrote:

On 10/5/2018 8:29 PM, micky wrote:
In alt.home.repair, on Thu, 4 Oct 2018 06:28:00 -0700 (PDT),
wrote:
Similar to my M.O. I wash everything in the dishwasher except sharp
knives. They are handwashed in the hottest water my hands can tolerate
with a soapy paper towel. Then I use the paper towel to wipe out the
sink and discard it.

Cindy Hamilton

Why don't you waash sharp knives in the dishwasher?


Caustic chemicals and they can bounce around banging the edge.

My good knives stay in the block unless they are being used and get
immediately cleaned and put back. The cheap ones can get banged
around.

All very interesting.

I've also read that cutting paper with scissors is very bad for them,
because it'w abrasive. Especially good scissors.

I never use my good sewing scissors on anything but fabric. I've got
some cheap Fiskars that I use on paper, tie-wraps, those universal
annoyances that attach price tags to clothing, etc.

Cindy Hamilton

On Saturday, October 6, 2018 at 12:36:49 AM UTC-4, wrote:
On Fri, 05 Oct 2018 23:46:17 -0400, micky
wrote:

In alt.home.repair, on Fri, 05 Oct 2018 22:22:23 -0400,
wrote:

On Fri, 5 Oct 2018 21:22:37 -0400, Ed Pawlowski wrote:

On 10/5/2018 8:29 PM, micky wrote:
In alt.home.repair, on Thu, 4 Oct 2018 06:28:00 -0700 (PDT),
wrote:
Similar to my M.O. I wash everything in the dishwasher except sharp
knives. They are handwashed in the hottest water my hands can tolerate
with a soapy paper towel. Then I use the paper towel to wipe out the
sink and discard it.

Cindy Hamilton

Why don't you waash sharp knives in the dishwasher?


Caustic chemicals and they can bounce around banging the edge.

My good knives stay in the block unless they are being used and get
immediately cleaned and put back. The cheap ones can get banged
around.

All very interesting.

I've also read that cutting paper with scissors is very bad for them,
because it'w abrasive. Especially good scissors.

That is why I keep a cheap ginsu knife in my block, for cutting open
bags, boxes etc. My good knives only cut meat and vegetables. They
stay sharp a lot longer that way.

I've got a box cutter hanging off the side of the fridge. I suspect my
husband uses the paring knives to open boxes, but he's the guy who
sharpens them, so I figure he's entitled.

Cindy Hamilton

On Fri, 05 Oct 2018 22:09:33 -0400, Joy Beeson wrote:

I simply bear in mind that a sponge is filthy no matter what.

While that's true, it's a punt to say that because you can't keep a sponge
wet for more than a short while before the bacterial count doubles,
doubles, doubles, and doubles.

As you're aware, if you double a penny for a month, you end up with over
five million dollars.

Bacteria are no different.

Hence the goal is to
a. Not throw out the sponge every day
b. But also keep the bacteria in check
c. Without brutalizing the sponge to pieces

On Sat, 6 Oct 2018 16:42:49 -0000 (UTC), Arlen Holder
wrote:

On Fri, 05 Oct 2018 22:09:33 -0400, Joy Beeson wrote:

I simply bear in mind that a sponge is filthy no matter what.

While that's true, it's a punt to say that because you can't keep a sponge
wet for more than a short while before the bacterial count doubles,
doubles, doubles, and doubles.

As you're aware, if you double a penny for a month, you end up with over
five million dollars.

Bacteria are no different.

Hence the goal is to
a. Not throw out the sponge every day
b. But also keep the bacteria in check
c. Without brutalizing the sponge to pieces

I still have not heard what is so wrong with using a bleach sanitizing
solution. I understand if the concentration is too strong bleach will
destroy a sponge or just about anything else but 200 PPM is all you
need. (a teaspoon of household bleach per gallon of water). That is
only 12-13 "drops" from an eye dropper (5ccs) in a 16 oz (0.5l) squirt
bottle. You can usually bum a 10cc syringe from any compounding
pharmacy but they may want a quarter for it. That is handy for mixing
things like this up.
It is also handy for mixing up small quantities of gasoline for little
2 stroke motors like a seldom used weed eater or chain saw where it
would take a year to use a gallon.

On Saturday, October 6, 2018 at 2:29:14 PM UTC-4, wrote:
On Sat, 6 Oct 2018 16:42:49 -0000 (UTC), Arlen Holder
wrote:

On Fri, 05 Oct 2018 22:09:33 -0400, Joy Beeson wrote:

I simply bear in mind that a sponge is filthy no matter what.

While that's true, it's a punt to say that because you can't keep a sponge
wet for more than a short while before the bacterial count doubles,
doubles, doubles, and doubles.

As you're aware, if you double a penny for a month, you end up with over
five million dollars.

Bacteria are no different.

Hence the goal is to
a. Not throw out the sponge every day
b. But also keep the bacteria in check
c. Without brutalizing the sponge to pieces

I still have not heard what is so wrong with using a bleach sanitizing
solution. I understand if the concentration is too strong bleach will
destroy a sponge or just about anything else but 200 PPM is all you
need. (a teaspoon of household bleach per gallon of water). That is
only 12-13 "drops" from an eye dropper (5ccs) in a 16 oz (0.5l) squirt
bottle. You can usually bum a 10cc syringe from any compounding
pharmacy but they may want a quarter for it. That is handy for mixing
things like this up.
It is also handy for mixing up small quantities of gasoline for little
2 stroke motors like a seldom used weed eater or chain saw where it
would take a year to use a gallon.

I don't see why a sanitized sponge is such a big deal period. After you
wash things with the sponge, you RINSE THEM OFF. You have bacteria on
your hands when you put the dishes away. Bacteria can land on them when
they are just sitting around. You can wash your hands, go to the fridge
take out some deli meat, take out some lettuce, pick up a tomato,
close the fridge door, now you have bacteria on your hands and you go
get a plate, now the plate has bacteria on it.
I've read plenty of stories about people getting sick from cross
contamination, but never anything traced to a contaminated sponge,
certainly not if you're using it correctly. It's a kitchen sink, not
an operating room.

On Sat, 6 Oct 2018 13:00:15 -0700 (PDT), trader_4
wrote:

On Saturday, October 6, 2018 at 2:29:14 PM UTC-4, wrote:
On Sat, 6 Oct 2018 16:42:49 -0000 (UTC), Arlen Holder
wrote:

On Fri, 05 Oct 2018 22:09:33 -0400, Joy Beeson wrote:

I simply bear in mind that a sponge is filthy no matter what.

While that's true, it's a punt to say that because you can't keep a sponge
wet for more than a short while before the bacterial count doubles,
doubles, doubles, and doubles.

As you're aware, if you double a penny for a month, you end up with over
five million dollars.

Bacteria are no different.

Hence the goal is to
a. Not throw out the sponge every day
b. But also keep the bacteria in check
c. Without brutalizing the sponge to pieces

I still have not heard what is so wrong with using a bleach sanitizing
solution. I understand if the concentration is too strong bleach will
destroy a sponge or just about anything else but 200 PPM is all you
need. (a teaspoon of household bleach per gallon of water). That is
only 12-13 "drops" from an eye dropper (5ccs) in a 16 oz (0.5l) squirt
bottle. You can usually bum a 10cc syringe from any compounding
pharmacy but they may want a quarter for it. That is handy for mixing
things like this up.
It is also handy for mixing up small quantities of gasoline for little
2 stroke motors like a seldom used weed eater or chain saw where it
would take a year to use a gallon.

I don't see why a sanitized sponge is such a big deal period. After you
wash things with the sponge, you RINSE THEM OFF. You have bacteria on
your hands when you put the dishes away. Bacteria can land on them when
they are just sitting around. You can wash your hands, go to the fridge
take out some deli meat, take out some lettuce, pick up a tomato,
close the fridge door, now you have bacteria on your hands and you go
get a plate, now the plate has bacteria on it.
I've read plenty of stories about people getting sick from cross
contamination, but never anything traced to a contaminated sponge,
certainly not if you're using it correctly. It's a kitchen sink, not
an operating room.

If you don't do anything, they smell bad.

On Saturday, October 6, 2018 at 4:16:52 PM UTC-4, wrote:
On Sat, 6 Oct 2018 13:00:15 -0700 (PDT), trader_4
wrote:

On Saturday, October 6, 2018 at 2:29:14 PM UTC-4, wrote:
On Sat, 6 Oct 2018 16:42:49 -0000 (UTC), Arlen Holder
wrote:

On Fri, 05 Oct 2018 22:09:33 -0400, Joy Beeson wrote:

I simply bear in mind that a sponge is filthy no matter what.

While that's true, it's a punt to say that because you can't keep a sponge
wet for more than a short while before the bacterial count doubles,
doubles, doubles, and doubles.

As you're aware, if you double a penny for a month, you end up with over
five million dollars.

Bacteria are no different.

Hence the goal is to
a. Not throw out the sponge every day
b. But also keep the bacteria in check
c. Without brutalizing the sponge to pieces

I still have not heard what is so wrong with using a bleach sanitizing
solution. I understand if the concentration is too strong bleach will
destroy a sponge or just about anything else but 200 PPM is all you
need. (a teaspoon of household bleach per gallon of water). That is
only 12-13 "drops" from an eye dropper (5ccs) in a 16 oz (0.5l) squirt
bottle. You can usually bum a 10cc syringe from any compounding
pharmacy but they may want a quarter for it. That is handy for mixing
things like this up.
It is also handy for mixing up small quantities of gasoline for little
2 stroke motors like a seldom used weed eater or chain saw where it
would take a year to use a gallon.

I don't see why a sanitized sponge is such a big deal period. After you
wash things with the sponge, you RINSE THEM OFF. You have bacteria on
your hands when you put the dishes away. Bacteria can land on them when
they are just sitting around. You can wash your hands, go to the fridge
take out some deli meat, take out some lettuce, pick up a tomato,
close the fridge door, now you have bacteria on your hands and you go
get a plate, now the plate has bacteria on it.
I've read plenty of stories about people getting sick from cross
contamination, but never anything traced to a contaminated sponge,
certainly not if you're using it correctly. It's a kitchen sink, not
an operating room.

If you don't do anything, they smell bad.

Which is why I don't use a sponge. For ordinary counter wiping, I
use something like these:

https://www.webstaurantstore.com/chicopee-8255-chix-12-1-2-x-21-fresh-guy-yellow-microban-foodservice-wiper-case/2488255.html

Although mine aren't "microban" and I don't buy them by the case. I cut
them in quarters, which is plenty big, and hang them up to dry when I'm
done using them. They're dry in minutes. I use one for a week and
throw it away. I think the full towel costs 40 cents, so I'm tossing
away a dime per week.

I don't worry much about bacteria; I have a functioning immune system.
That said, I'm not a moron about it. The kitchen sink drain harbors
more bacteria than the toilet seat, so I'm careful about cleaning in
and around the garbage disposal opening.

Cindy Hamilton

On 10/07/2018 06:25 AM, wrote:
I don't worry much about bacteria; I have a functioning immune system.
That said, I'm not a moron about it. The kitchen sink drain harbors
more bacteria than the toilet seat, so I'm careful about cleaning in
and around the garbage disposal opening.

I worry even less. My dishcloth and sponge probably qualify as biology
lab experiments but I never even thought about it.

On Sun, 7 Oct 2018 11:06:11 -0600, rbowman wrote:

On 10/07/2018 06:25 AM, wrote:
I don't worry much about bacteria; I have a functioning immune system.
That said, I'm not a moron about it. The kitchen sink drain harbors
more bacteria than the toilet seat, so I'm careful about cleaning in
and around the garbage disposal opening.

I worry even less. My dishcloth and sponge probably qualify as biology
lab experiments but I never even thought about it.

The folks who know say we are to germophobic and they actually led the
fight to eliminate antibacterial soaps and detergents because we were
losing our natural ability to fight microbes.
In spite of the scare tactics about your sponge vs the toilet seat,
the real issue is what kind of germs we are talking about. Most are
fairly benign but the ones you do find around the toilet can be very
bad in fairly small doses. They tend to be the same ones you have
trouble with in the kitchen but it is food straight from the store
than has this, not your dirty dishes.
The only time I really get serious about sanitizers in the kitchen is
cleaning up after handling things like chicken, that is pretty much
marinated in chicken **** at the processor.

On Sun, 7 Oct 2018 11:06:11 -0600, lowbrowman, the endlessly driveling,
troll-feeding, senile idiot, blabbered again:


I worry even less. My dishcloth and sponge probably qualify as biology
lab experiments but I never even thought about it.

Don't forget your bib, you drooling and driveling senile! BG