It’s no secret that household kitchen sponges play a key role in cross-contamination and harbor bacteria, such as Salmonella and Escherichia coli during food preparation, increasing one’s risk for infection. However, not all sponges handle foreign contaminates the same.
In this study, it was found that chlorine levels were reduced by 24% after 30 minutes when cellulose sponges were used, but no such reaction occurred when the polyurethane sponges were tested. Although if more effective disinfectants were involved, this result would be expected with the use of polyurethane sponges rather than cellulose sponges.
Polyurethane sponges showed signs of having lower numbers of bacteria, coliforms, Salmonella and E. coli present than cellulose sponges. Thus, having a reduced risk of infection by almost 90% if pathogenic (disease-causing) E.coli were present in polyurethane sponges.
Overall, the antimicrobial polyurethane sponges used to clean biodegradable organics (or food debris) showed significant advantages compared to using antimicrobial cellulose sponges in order to decrease the risk of infection, and the amount of commonly used disinfectants required.
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