Rutgers food scientist warns of bacteria in dish sponges

Don Schaffner, chair of the department of food science at Rutgers University, warns that kitchen sponges can become reservoirs for harmful bacteria such as E. coli and staph. Because sponges trap food particles and remain warm and moist, they create an ideal breeding ground for germs that can be transferred to hands, dishes, and countertops.

To mitigate these risks, food safety experts suggest using dish brushes instead of sponges. Brushes are considered safer because they dry more quickly and allow for easier visibility of dirt and grime. If using a brush, it should be washed daily with soap and hot water and left to air dry, preferably with the bristles facing down. While dish towels are also an option, they require regular laundering to remain hygienic.