Sponges: Our Little Bacteria Infested Friends.

It has already been shown that sponges after small amounts of time become disgusting cesspools of infection and disease…


However have you ever considered why they may turn out this way.

The first thing to understand is that kitchen cleaning sponges aren’t produced, they are farmed. Kitchen sponges in their many forms and colours are sea sponges that are put through a myriad of processes to grow into the things we use on dishes every day.


Many processes have since been revealed to the public, I’ll share some of them now:

The abrasive side of sponges are created when a certain mineral powder is dusted on one side of the almost completely grown sponge, the mineral composition is a closely kept secret among many sponge brands and vary in the finer details of portions.

The vibrant colours of sponges (yellow is their natural tone) are created by saturating their water with materials such as magnesium (for green), Lithium Chloride (for red) and Sodium Chloride (for orange) to name a few.

The shapes of sponges is fairly simple to produce, once a sponge begins to grow they place them within shapers, much like square watermelons. Once they’ve fully grown they should hold their shape and look exactly like the sponges we know of today.


So why are sponges putrid disease bags?

Well sponges are simple organisms with many little pockets of air. You constantly wet them and break down their interior structure and it leaves them prone to infection. Soon the sponge has been worked into a pulp and has long since died. At this point it begins to rapidly absorb many bacteria allowing for a rich nutrient filled shelter, warmed by the temperature of the water, fed by the food and sponge particles and constantly re-hydrated by the use for cleaning dishes.


A tip for the sponge owner:

After doing the dishes, once your sponge has reached the middle of its prime. (When its starting to show wear and is a lot more malleable) throw it in the microwave for 5-10 seconds depending on the power of your microwave. Your sponge should be dead by that point, so you’re only eradicating the bacteria that would otherwise be growing and spreading among its body.


Good luck and enjoy the clean dishes.



~Gaian Helmers


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