Cloths, Dish Towels, and Sponges
Cloths, dish towels, and sponges are a breeding ground for germs. In one study of kitchen bacterial contamination, 20 percent of the dishcloths and 12 percent of the sponges contained salmonella, a leading cause of food-borne illness in the United States.
Since food-borne bacteria can double in number every 20 minutes in some conditions, it’s important to wash towels and sponges often in hot water and liquid bleach. A convenient way to disinfect dish cloths and sponges in-between washings is to soak for 5 minutes in a solution of¾ cup household liquid bleach and 1 gallon warm water.
Ideally, kitchen surfaces should be disinfected daily.
Source: North Carolina Cooperative Extension
