Experts warn that leaving dirty dishes soaked in the sink can create a hotbed for harmful bacteria and increase the risk of foodborne illness. Microbiologists and public health researchers found kitchen sinks often harbor E. coli, Enterobacter cloacae, Klebsiella (pneumoniae), and other pathogens; warm, moist conditions and food residues speed bacterial growth. Stacking unwashed plates also attracts pests that spread bacteria around the kitchen. Sponges and scrubbers should be dried and replaced regularly (about every 1–2 weeks) or disinfected with bleach. Washing raw chicken is especially risky because splashing water can spread Campylobacter and Salmonella up to 1 meter; authorities advise minimizing splashing, cleaning surfaces after handling raw poultry, washing hands, and fully cooking chicken to an internal temperature of 75°C. Overall, wash used dishes the same day to lower infection risk.
