If you left the breakfast dishes soaking in water again today because you were busy, it is time to change that habit. With the rainy season and heat ahead, advice is to take care with the ‘soak-and-wash’ habit. Leaving dishes or cooking tools with food on them in water for a long time can create an environment where bacteria easily multiply, increasing the risk of food poisoning.

When it is hard to do the dishes right away, the so-called soak-before-washing practice of leaving bowls or pots in water is common in many households. In particular, soaking pots used for braises or stir-fries and bowls with stuck-on rice makes cleaning easier, so it is considered convenient. The problem is that in summer, as temperature and humidity rise, this process can become an environment for bacterial growth.

Experts explain that if dishes with food scraps are left soaking for extended periods, bacteria can multiply rapidly. Foodborne pathogens generally proliferate actively between 20 and 50 degrees Celsius, and indoor kitchen environments in summer can easily approach that range. When nutrients from food residues and water are added, the sink becomes well suited to bacterial growth.

In particular, the habit of coming home after work or an outing and, thinking ‘time to wash’, leaving the morning dishes soaking as they are, or postponing the evening dishes until the next morning, requires caution from a summer hygiene standpoint. Even if you later wash dishes that have been left in water for a long time with detergent, some bacteria may remain, and splashes from the wash water can spread contamination to the area around the sink or to other ingredients.

A food hygiene expert said, “The issue is not soaking itself; the risk factor is ‘leaving items for a long time’,” adding, “In summer, it is best to soak only briefly and wash right away.” The expert also emphasized, “In particular, do not leave tableware that has come into contact with meat, eggs, or milk unattended for long periods.”

Experts also recommend making it a habit to remove food scraps before washing the dishes. If you wipe off food in advance with a rubber spatula or a paper towel before washing, you can reduce contamination. After washing, dishes should be thoroughly dried. A damp environment helps bacteria multiply.

Sponges are, unexpectedly, often cited as a hygiene blind spot. Bacteria can easily multiply in sponges left wet around the sink. In summer, it is not uncommon for sponges with residual food and moisture to develop odors or become slimy.

Experts advise that after using a sponge, you should rinse it thoroughly with detergent, squeeze out the water completely to dry it, and store it in a well-ventilated place. No matter how clean it looks, it is advisable to replace it with a new one every two weeks to one month.

As early-summer heat arrives sooner, kitchen hygiene management is becoming even more important. Because the basics of preventing food poisoning are ‘not introducing, not multiplying, and removing’ bacteria, it is worth taking a moment to review the kitchen habits you have been repeating without thinking.