A study was published in The Journal of Food Protection (Neuhaus et al., J. Food Prot. V89, June 2026). In this study, the survival, proliferation, and transfer potential of Salmonella Enteritidis, Escherichia coli, and Staphylococcus aureus in kitchen sponges harboring an established core microbiota were examined. Using culture-based, metagenomic, and fluorescence in situ hybridization approaches, combined with confocal laser scanning microscopy, to assess pathogen persistence, desiccation tolerance, cross-contamination potential, and spatial microbial organization over 14 days. All three pathogens persisted within the sponge matrix for at least 2 weeks, even at very low initial populations (approximately 2,5 log10 colony-forming units (CFU) per sponge section). Escherichia coli and Salmonella Enteritidis rapidly established stable populations, reaching approximately 9 log CFU per sponge section, whereas S. aureus showed limited growth, reaching approximately 4 log CFU per sponge section, indicating species-specific interactions with the resident microbiota. Pathogen populations remained stable after 3 days of desiccation, confirming sponges' role as long-term microbial reservoirs. Contact between colonized sponges and surfaces under mild pressure resulted in transfer of up to 5 log CFU to contacted surfaces, highlighting realistic domestic transmission pathways. Sensory changes, such as odor or discoloration, were not correlated with microbial load, indicating that visual assessment is unreliable for sponge replacement decisions. These results underscore the role of kitchen sponges as critical microbial reservoirs in households and emphasize the need for regular sponge replacement or the use of alternative cleaning utensils. @ https://www.sciencedirect.com/science/article/pii/S0362028X26000992