Can you sterilize dishes and chopsticks with boiling water before eating?

When it comes to disinfection, it's not necessarily. Because hot water scalding dishes and chopsticks can only remove a very small number of microorganisms, it cannot achieve the disinfection effect.

Many people may say that boiling water is just for psychological comfort, and hot water can't kill many bacteria。In fact, from our traditional eating habits, hot water scalding has more or less a little effect. Chinese diet has a habit of avoiding raw cold, most people choose to use heating to kill bacteria in food.

The same goes for cutlery, even if you have your own utensils in the family, you don't store them in the sterilizer。In some households, wooden utensils such as chopsticks are changed once every three months, and dishes are regularly boiled and sterilized. Most bacteria are not tolerant to high temperatures, and when exposed to hot water, they will more or less kill a batch.

Scalding the tableware in the restaurant not only gives you a little psychological comfort, but also has a certain disinfection effect. However, this method needs to be done in the right steps, let's take pasteurized milk as an analogy. A high temperature of 72 can kill most of the bacteria in the milk in 15 seconds, and a high temperature of 60 can increase the time if you want to sterilize, which can take 20-30 minutes.

Many people start disinfecting their dishes the day before when they arrive at the restaurant。However, most people will only use hot water to rinse one side, which does not achieve the effect of sterilization. After all, the hot water served in the restaurant does not reach a high temperature of more than 90 degrees, about 70 or 80 degrees Celsius.

After pouring into the tableware, the temperature will drop by about ten degrees when it is cold, and it will not be able to achieve the sterilization effect in more than ten seconds just by rinsing it once.

The correct way to do this is to pour out the hot water after the first rinse, pour it in again and continue to rinse two or three times。The first pass can wash away minor impurities such as dust, and the second pass is sterilization. Of course, if you want to eat out to be healthy and safe, choosing a clean and tidy restaurant is fundamental.

If a restaurant not only has a poor environment, but also the service staff is not standardized, then there is no need to try even if the dishes are tempting. In fact, most of the time, the hygiene of tableware does not have to be very serious, it is clean and passed by the high temperature disinfection of the disinfection cabinet. After all, compared with food safety, the deep disinfection of this kind of tableware is already a trivial matter.

In fact, it can be disinfected, because some viruses are afraid of high temperatures.

Personal access to information cannot be disinfected. In addition to reaching specific temperature conditions, boiling water kills germs for a sustained period of time. Salmonella, for example, can only be killed after a minimum of 5 minutes in an environment of 70 to 80.

Scalding dishes and chopsticks with boiling water does not continue to reach the corresponding high temperature and time, and cannot disinfect and sterilize the dishes and chopsticks.

There are many ways to disinfect it. High-temperature disinfection is just one of them. Blanching with water before meals can use high temperature to kill some bacteria. But there are many types of bacteria. It can only kill some of the bacteria.

In daily life, there are many people who choose to eat out, and when eating, they will use hot boiling water to scald all the tableware to achieve the effect of disinfection. In fact, there is a certain scientific basis for this, because boiling water reaches a certain boiling point, which can kill those bacteria and achieve the effect of disinfection. Although disinfection with boiling water can achieve the effect of disinfection, the effect is not obvious.

High-temperature disinfection requires putting a thing in a pot to boil, after a certain boiling point, a certain amount of time to be able to kill these bacteria, just simply brew with boiling water, this time is too short, may not kill bacteria, and can not achieve the situation of disinfection. Therefore, in daily life, if you want to use boiling water for disinfection, this step is not necessary, it is just a psychological comfort.

There are a lot of bacteria, they can die at a boiling point of 100 degrees, such as E. coli, Salmonella, these bacteria can be eliminated. However, there are some bacteria that are more resistant and can survive in high temperature conditions. Generally speaking, in a high temperature environment, it takes two or three minutes to kill all these bacteria, and the boiling water that has just been served has gone through a period of time, and it will slowly fail to reach the boiling point and cannot eliminate the bacteria.

Therefore, using boiling water to scald dishes and chopsticks in a restaurant can only eliminate dust, but not bacteria.

If you want to make your dishes cleaner, you must soak them in water and vinegar, and then boil the water after soaking them completely to achieve the disinfection effect. However, in daily life, it is difficult for us to disinfect these dishes and chopsticks, so we can also buy a disinfection cabinet and put the dishes and chopsticks directly into it to achieve the purpose of disinfection. After knowing this, when you go to the restaurant, if the dishes and chopsticks are clean, there is no need to scald those bacteria with boiling water, and they can't be killed at all.

Boiling water can play a certain role in disinfection, because the high temperature can kill some bacteria, but there will also be a small number of bacteria that are resistant to high temperature that cannot be killed.

Yes, because high temperature can kill a lot of bacteria, and the temperature of boiling water is very high, so it can be sterilized.

Absolutely. Because the temperature of boiling water is particularly high, high temperature can play a role in disinfection, and high temperature can kill bacteria.

Blanching dishes with boiling water before eating is not guaranteed to kill most pathogenic microorganisms.

High temperatures can indeed kill bacteria and other microorganisms, but it takes more than just temperature to effectively eliminate high-altitude poisoning, but also a certain amount of time. In other words, the effect of high temperature can only have a disinfecting effect after a certain period of time. The higher the temperature, the shorter the time to achieve the same disinfection effect.

There are four main types of pathogenic microorganisms in tableware.

Bacteria: Most of the obstructive bacteria are not resistant to high temperatures, such as Staphylococcus aureus in milk after 15 seconds of condition, it is basically undetectable. Under the same conditions, 90% of Salmonella can be killed per second, which means that if you keep it for seconds, you can basically meet the standard of industrial sterilization.

From this point of view, scalding dishes with boiling water of 80 to 90 can kill some bacteria. Most fungi can be killed at 70 to 80 conditions. However, some mycotoxins are very heat-resistant, such as aflatoxins with a lysis temperature of 280, so it is useless to blanch dishes with boiling water if they have been contaminated with fungi and have aflatoxins remaining.

Spores: Spores are dormant bodies formed by bacteria in harsh environments, which are resistant to acid, heat, and dryness, and are difficult to "destroy". For example, Clostridium botulinum spores need to be heated under filoss 101 for 10 minutes before they can be killed.

Therefore, just rinsing with boiling water will have little effect on the spores.

Viruses: Most viruses are not thermostable, but some viruses can tolerate higher temperatures, such as hepatitis A virus, which usually lasts more than 5 minutes at 100 degrees Celsius before being inactivated.

Scalding dishes with boiling water can theoretically kill some pathogenic bacteria and fungi, but it still has no effect on bacterial spores, mycotoxins, and high-temperature resistant viruses.