What's Lurking in Your Dishwasher? You Won't Believe It
Got a dishwasher at home? Recent bacterial samples reveal most machines tested harbor bacteria potentially harmful to your health. Here's what you need to know.
(Photo: shutterstock)We leave dirty dishes with leftovers on the table, and what could be easier than tossing them into the dishwasher?
According to a study published in the journal Applied and Environmental Microbiology, it's likely that your dishwasher is teeming with fungi, mold, and bacteria. The research, surprising the scientists from the University of Ljubljana in Slovenia, examined household dishwashers across Europe.
The study examined the rubber seals of 24 dishwashers. Bacterial samples revealed that most machines contained bacteria linked to urinary tract infections, skin inflammations, food poisoning, heart infections, and fungi associated with Candida.
Researchers noted that factors influencing the composition of fungi and bacteria include the age of the dishwasher, usage frequency, and the quality of tap water.
Those with Weak Immune Systems Should Be Extra Cautious
Remember, although some people are less exposed to these hazards, those with compromised immune systems need to be more cautious and may face greater risks.
"The global demand for household appliances, such as dishwashers and washing machines, is growing along with the number of those affected by them," the researchers explain, adding that the harmful effects from these bacteria can cause chest, skin, and respiratory infections. However, it's important to note that in most cases, there is no real danger.
Dishwashers provide ideal conditions for bacteria to thrive, transitioning from wet to dry, low to high acidity, and high heat to cooler temperatures. Add to that a mix of detergents and food remnants, and you have a recipe for bacterial growth.
To prevent bacteria buildup, it's recommended to open the dishwasher only after it cools down. Additionally, wiping the rubber seal with a dry cloth can reduce bacteria accumulation.
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