If you like the dishes and would prefer to keep them I suggest soaking them in water with lots of bleach for about half an hour then rinse, then wash them. Otherwise just wrap them up, put them in a bin bag and put them out for the usual rubbish collection.
Soak the dishes in hot, soapy water to loosen the grime. Use a scrub brush or sponge to remove remaining residue. For stubborn spots, make a baking soda paste. Sanitize by soaking in a solution of one tablespoon of bleach per gallon of water, rinse thoroughly, and wash with regular dish soap.
Use a plastic washing up bowl or place a rubber mat or folded tea towel in the bottom of the sink to protect the dishes. Mild detergents and a soft dishcloth should be enough to do the job. Never use bleach as it will cause your dish to yellow over time.
And of course, if you are simply still worried that mold did not fully come off of your dish ware and crave peace of mind, simply discard it. "The risk isn't worth it if they can be easily and inexpensively replaced, and it's always better to take precautions than be sorry later," Holevich says.
Yes, some molds cause allergic reactions and respiratory problems. And a few molds, in the right conditions, produce “mycotoxins,” poisonous substances that can make you sick.
As a whole, experts agree that leaving dishes out longer than a day should be avoided. “Not only do they attract bacteria and odors, but a sink full of dishes isn't very inviting,” Iryna Balaban, co-founder of Sunlight Cleaning NY, says.
Immerse glass, porcelain, china, plastic dinnerware and enamelware for 10 minutes in a disinfecting solution of 2 tablespoons of chlorine bleach per gallon of hot water. Disinfect silverware, metal utensils, and pots and pans by boiling in water for 10 minutes.
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The Kitchen
The oven, in particular, can be an absolute nightmare to clean. The burnt-on food, grease buildup, and hard-to-reach corners can quickly become overwhelming. To make things worse, the added heat from the oven can make it even harder to clean.
How to Sanitize Dishes with Vinegar. Vinegar is a mild disinfectant that's safe to use pretty much anywhere in the kitchen. Due to its acidity though, you probably won't be able to use it on surfaces that are susceptible to damage from it—like stainless steel.
Washing dishes can eliminate visible dirt, but it's not enough to kill bacteria like salmonella. To sanitize dishes and food containers, rinse them with a bleach and water solution after washing.
Sanitize dishes with boiling water. Boiling water is a great alternative to bleach, especially for non-fragile items made out of metal, ceramic, and glass. The minimum temperature of boiling water is 212 ºF (100 ºC) at sea level.
“Brushes are the better choice to clean dishes, from an hygienic point of view.
Like hand soap, dish soap does not kill bacteria, but it lifts them off surfaces to be washed away by water. Dishes should be washed and scrubbed in soapy water, rinsed with water and finally soaked in water containing germ-killing sanitizers before drying them off.
Chlorine and quaternary ammonium (quat) are commonly used as chemical sanitizer solutions in food service operations, but other suitable sanitizers are detailed in 4-501.114 of OAR 333-150 (the Oregon food code). **Note: Ensure that your bleach is safe to use for food contact surfaces.
What happens if you don't wash the dishes? If you leave your dishes without washing them, it will encourage bacteria, fungus, and germs to multiply. It can also encourage bugs, rodents and other pests to come into your home in search of food.
Scrub mold off hard surfaces with detergent and water, and dry completely. Fix plumbing leaks and other water problems as soon as possible. Dry all items completely. Absorbent or porous materials, such as ceiling tiles and carpet, may have to be thrown away if they become moldy.