Sponges and Gelatin

Question

Two questions. 1. According to those who don't have the custom of using two sponges for meat and dairy, why aren't we concerned that some of the meat in the sponge will come into contact with the dairy plate, before it is made pagum? 2. Regarding gelatin, I have been reading Rabbi Sheinkopf's book on gelatin (he puts the hashgacha on Dannon and other products). He cites R. Chaim Ozer and others who permit all gelatin, even from pigskins, but he claims that while in previous years these might have been processed as inedible material up to the very moment of extraction, this is not the case today. "According to curent production methods, the raw material for each type of gelatin is washed free of its chemical pretreatments prior to extraction. . . .This rules out pigskin as a source of kosher gelatin since by reason of hozer veneior, once acid-treated pigskin has been washed and restored as an edible substance, it reacquires its biblical prohibition as flesh itself." Is there any way to counter this objection?