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Last Updated: Apr 16, 2008 - 5:52:06 PM |
Microwaving can rapidly and effectively sterilize kitchen sponges and plastic scrubbers, which are known to be common carriers of the bacteria and viruses that cause food-borne illnesses, according to University of Florida (UF) engineering researchers.
More than 90 percent American households keep microwave ovens in their kitchens, indicating that the readily available appliance can serve as a powerful tool to help concerned people to get rid of E. coli, salmonella and other bugs to prevent the major food poisonings and other illnesses associated with these pathogens.
"Basically what we find is that we could knock out most bacteria in two minutes," said Gabriel Bitton, a UF professor of environmental engineering. "People often put their sponges and scrubbers in the dishwasher, but if they really want to decontaminate them and not just clean them, they should use the microwave."
Bitton, an expert on wastewater microbiology, Richard Melker, a UF professor of anesthesiology, and Dong Kyoo Park, a UF biomedical engineering doctoral student published their findings in the December issue of the Journal of Environmental Health.
The risk of death from food poisonings is relatively lower compared to other diseases. But each year, food-borne diseases still affect an estimated 6 million Americans, killing at least 9,000 and causing loss of $4 billion to $6 billion in medical costs and other expenses.
Home kitchens are a common place where pathogens from uncooked eggs, meat and vegetables can spread to countertops, utensils and cleaning tools. Sponges and dishcloths are common carriers of the pathogens, earlier studies have found, according to the report.
In the study, researchers first soaked sponges and scrubbing pads in raw wastewater with loads of fecal bacteria, viruses, protozoan parasites and bacterial spores, including Bacillus cereus spores. Then they used an off-the-shelf microwave oven to zap the sponges and scrub pads for varying lengths of time.
Microwaving on full power mode for only two minutes killed or inactivated more than 99 percent of all the living pathogens in the sponges and pads, although total inactivation of the Bacillus cereus spores required four minutes.
The researchers believe that the heat generated from the microwave, rather than the radiation in itself, kills the bugs. This means that only the wet or damp media may be microwaved to get rid of pathogens.
© 2004-2008 by foodconsumer.org unless otherwise specified
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