Describe three of the four methods of eliminating microbes on kitchen cutting boards and utensils and identify the advantages and disadvantages of each

Answer 1

To eliminate microbes on surfaces, utensils, and cleaning items, there are four choices, each with benefits and drawbacks:
1 . Poison the microbes with highly toxic chemicals such as bleach (one teaspoon per quart of water). Chlorine kills most organisms. However, chlorine is toxic to handle, it can ruin clothing, and when washed down household drains into the water supply, it forms chemicals harmful to people and wildlife.
2 . Kill the microbes with heat. Soapy water heated to 140°F kills most harmful organisms and washes most others away. This method takes effort, though, since the water must be truly scalding hot, well beyond the temperature of the tap.
3 . Use an automatic dishwasher to combine both methods #1 and #2: it washes in water hotter than hands can tolerate, and most dishwasher detergents contain chlorine.
4 . Use a microwave to kill microbes on sponges. Place the soaking wet sponge in a microwave oven, and heat it a minute or two until steaming hot (times vary).
The third and fourth options—washing in a dishwasher and microwaving —kill

virtually all bacteria trapped in sponges, while soaking in a bleach solution misses over 10 percent. The dishwasher may be preferable, however, for overall safety.