Technical information

The dirty truth about sponge
A Kitchen Hygiene Study was conducted in Singapore
1
in
2011, in which one of the studies aims to help identify
where germs accumulated in the average Singaporean’s
kitchen. The result shows that sponge is the
germist” item
in the study.
- 100% had presence of a coliform type bacteria
- 84% tested had traces of Salmonella
- 36% had found E.coli
- 4 sponges had Serratia growth
Even though manual dishwashing relies on mechanical
motion between sponges and dishes as the main cleaning
factor, the above study shows the sponge is doubtful to be
a desirable washing tool. Moreover, manual dishwashing
is less effective than washing up by dishwasher where
temperature can rise up to 70°C and the ingredient of
detergent is ultimately designed for removing food residues
like starch, protein or bleachable stains. It has been proven
in different studies by Bonn University
2
showing that
dishwasher delivers better cleaning result than washing by
hands.
1
BRASS (2011). Finish/Bosch Kitchen Hygiene Study in Singapore
2
Bonn University (2009). Manual dishwashing habits: an empirical analysis
of UK consumers
Eliminate harmful germs with
a dishwasher
What are the benefits of using dishwasher?
Dishwasher delivers high water temperatures
and water pressures plus strong chemicals in
dishwashing tablets, effectively kill harmful
bacteria.
1
1. Kills germs on dishes to provide maximum
protection – given that E. coli thrives in
temperatures up to 44°C, it is unlikely for E.coli
and other pathogens to survive a standard
cycle in a dishwasher where temperatures
can rise up to 70°C.
2
Coupled with powerful
cleaning agents in dishwashing tablets, these
higher water temperatures and increased
water pressure of dishwashers will effectively
remove microorganisms on plates.
1
2. Reduce the risk of cross-contamination
because it eliminates the need for dish
sponges and kitchen towels.
1
Ihne, Sarah (2006) Investigation of chemical and
microbiological residues cleaned by hand and machine
on the basis of special examples. /Schriftenreihe der
Haushaltstechnik Bonn, Bd. 1, Shaker Verlag, Aachen (II)
2
Mattick et al. (2003) The survival of foodborne pathogens
during domestic washing-up and subsequent transfer
onto washing-up sponges, kitchen surfaces and good.
Dishwasher delivers better hygiene
Percentage of sponges across 25 households:
E. coli Salmonella Coliform
36%
84%
100%
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