Tip of the week: Some facts you should know
about Sponges!
By Solvie Karlstrom
Whether you're doing the dishes or wiping down the counter, be sure that your sponge isn't leaving behind a toxic mess. Though soppy kitchen sponges and dishrags are notorious breeding grounds for bacteria, avoid the temptation to pick up an antibacterial or antimicrobial option.
Antibacterial products are usually treated with the pesticide triclosan, which provides no additional protection beyond that of plain soap, according to researchers at the University of Michigan School of Public Health, and may even contribute to the rise of some drug-resistant bacteria.
Not only that, but when triclosan is exposed to water treated with chlorine (and most municipal water is ), it can form the probable human carcinogen chloriform. Kitchens aside, triclosan is showing up in places it shouldn't be, such as breast milk and U.S. waterways, where sunlight can convert it to carcinogenic dioxins that wind up in fish and rise through the food chain.
There are "greener" ways to lighten the bacteria load in sponges.
• Wring sponges out after each use, and, between uses, keep them as dry as possible.
• Disinfect sponges at least once a week by boiling them in water for three minutes or more, or soaking them in water with a splash of bleach or hydrogen peroxide. You can also pop them in the microwave for a minute or two.
• Never clean cutting boards used for meat with a kitchen sponge. Use a washable dishrag instead.
It's also a good idea to replace sponges often, but keep in mind that many sponges are made from non-renewable petroleum. Opt for plant-derived, biodegradable cellulose sponges instead (Natural Value cellulose sponge, available at http://www.naturalvalue.com/, $.99 for one).
Check out your local hardware store if the supermarket doesn't carry any, or skip the sponge altogether and stick to washable, reusable dish towels.
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