Antimicrobial sponges were tested using conventional methods. These sponges tested for ability to inhibit the growth of microorganisms under laboratory conditions and under normal household kitchen conditions. During the tests, the sponges were speked with bacteria and / or natural bacterial contamination of the kitchen was tested. Counts of bacteria in the sponge were done for about a month from the start of the tests. The results of the tests show four-order bacterial mortality shortly after spiking. There was also a significant inhibition of bacterial growth over the long time compared to control sponges. Growth inhibition was also tested for spiked and natural infection during the test period.