O perigo de uma esponja de cozinha contaminada, métodos para uma desinfecção eficaz

Abstract

Sponges are objects utilized worldwide for cleaning domestic kitchens, containing wefts and pores that favor the accumulation of water and organic material. This creates an ideal surface for microbial growth, leading to cross-contamination and posing a threat to food safety and overall health. The objective of this article was to evaluate different methods of hygiene for kitchen sponges in order to standardize concentration and sanitation times for reducing microbial load. Sterile sponges were subjected to controlled contamination using an inoculum of the bacteria Kokuria rhizophila ATCC 9341. Subsequently, each sponge underwent various disinfecting processes. After cleaning, samples were cultivated, incubated, and analyzed for colony-forming units per milliliter (CFU/mL) counts. Among the nine different sanitation methods tested, all were found to be effective. However, the most efficient methods were sodium hypochlorite 0.1%, microwave (2 minutes), 70% alcohol, and 3% hydrogen peroxide. Proper sanitation of kitchen sponges is crucial to enhance food safety, considering their frequent use for washing dishes, sinks, stoves, and other surfaces. Notably, the use of sodium hypochlorite 0.1%, commonly known as bleach, is prevalent in Brazilian households that acts as an excellent disinfectant.