Does boiling water really work? Is it necessary to scald dishes and chopsticks with boiling water

If you blanch the dishes with boiling water and ensure that they last for more than 30 seconds, it has a significant effect on removing bacteria from the dishes. However, if the water temperature is 60 degrees Celsius or below, then the effect of removing bacteria is very limited.

Therefore, if you want to use boiling water to scald the dishes and chopsticks to achieve the sterilization effect, you may wish to blanch them for <>a long time

Ecocoa chopstick sterilizer.

The key to killing microorganisms is temperature and time, and having high temperatures and maintaining them long enough can effectively kill most microorganisms. But under normal circumstances, the water temperature provided by restaurants is often low, and many people only heat dishes for more than ten seconds at most. Therefore, scalding dishes with boiling water before eating is not guaranteed to kill most pathogenic microorganisms.

If anything, it's that the water stream can carry away some of the bacteria, but the effect is limited.

However, although it looks terrible, if it is a restaurant that meets the hygiene standards, the microbial residue is generally qualified, and it will not cause any harm to the human body if it is not hot. Only if the hygiene is not up to standard can the above microorganisms remain, which is not good for health.

Yes, but the disinfection capacity is limited and cannot completely kill the bacteria. The boiling water disinfection temperature must be greater than 100 degrees Celsius, and the disinfection time must reach 10 to 20 minutes, so that the real disinfection effect can be achieved.

Choose the right way to disinfect:

Put the dishes and chopsticks in boiling water and boil, about 2-5 minutes. However, this method is not suitable for wooden chopsticks, which will become bent when heated, shortening their lifespan. When the pot is filled with water and is about to boil, put the dishes and chopsticks on top of it with a stand and use steam to sterilize.

Buy a special sterilization cabinet, preferably an infrared disinfection cabinet, put the washed dishes and chopsticks in it, set the temperature to 100 120 degrees, and disinfect for 10 20 minutes. Then let it sit for a few minutes, taking care not to burn yourself after the disinfection is complete.

Blanch the bowl with boiling water before eating.

Is it really safe to eat?

In fact, for high-temperature disinfection to truly achieve the desired effect, two conditions must be met at the same time: one is temperature and the other is time.

Generally speaking, 100 boiling water for more than 5 minutes can kill or inactivate some bacteria and microorganisms.

There are many types of microorganisms in enteric-transmitted diseases, and most of the bacteria that often cause acute diarrhea need to go through 100 high temperature action for 3 minutes, or 80 action for 10 minutes before death. In addition, there are some bacteria that are more resistant to high heat.

Moreover, the hot water and hot tea provided by general restaurants, in order to avoid burns, are mostly around 70 -80. The water is poured into cold dishes, and the temperature drops to even lower.

Therefore, scalding the bowl with boiling water before eating is mostly due to insufficient action temperature and action time, which cannot guarantee to kill most pathogenic microorganisms.

To sum up: boiling water before meals to scald the bowl cannot ensure disinfection and sterilization. (At most, it is to wash down the floating dust and try to provide psychological comfort).

The use of boiling water to scald dishes and chopsticks can generally have a certain disinfection effect, so when cleaning different tableware, you can pay attention to learning more from professionals and master the correct and standardized disinfection and cleaning methods, so as to achieve a safer and hygienic, use requirements and effects.

Some people say that boiling water scalding dishes and chopsticks is just a psychological effect, but I don't think that's the case.

If there is a foreign body in the dishes and chopsticks, boiling water can be washed and rinsed;

Dishes and chopsticks have been used by so many people, and they can be disinfected and sterilized again when scalded with boiling water, how can they be useless?

Disinfect at home. If it is water at 100 degrees Celsius. It takes at least half an hour to steam all the time, and it is useless to simply bubble.

Summary. Extended information: If you want to sterilize the tableware, you can use the boiling sterilization method, or you can use the infrared sterilization cabinet or oven sterilization.

Boiling disinfection is to put the tableware in boiling water and boil for about 5 minutes, or you can take steam disinfection, put the tableware into the steam cabinet, the temperature rises to 100, and leave it for 5-10 minutes to disinfect. If you have an oven or an infrared sterilizer, set the temperature at about 120 and disinfect for 15-20 minutes. If you eat outside, you must choose a restaurant with disinfection equipment, so that you can eat more safely and healthily.

Hello dear, there is no need to boil water to scald the tableware to disinfect and scald, I want to use boiling water to sterilize, it sounds fine. In fact, high-temperature disinfection needs to be hot enough and for a long enough time. Unless we put the tableware in boiling or boiling water and cook it for a few minutes to make a cluster clock, we can achieve the sterilization effect we want pure socks cherry.

Boiling water to scald the tableware will not achieve the disinfection effect, so it will not work. The temperature of boiling water is about 100, which can kill some of the large bacteria, but it has no effect on stubborn bacteria. Disinfection must meet certain conditions, not only the temperature must be reached, the time must also be reached, if there are bacteria and viruses, it is necessary to boil in 100 boiling water for 10 minutes or more to completely kill the pathogenic bacteria, so as to play a role in eliminating the poison of tung.

Extended information: If you want to sterilize the tableware, you can use the boiling sterilization method, or you can use the infrared sterilization cabinet or oven sterilization. Boiling disinfection is to put the tableware into boiling water Hongzhengsan and cook for about 5 minutes, or you can take steam disinfection, put the tableware into the steam cabinet, the temperature rises to 100, and place it for 5-10 minutes to play a disinfection role.

If you have an oven or an infrared sterilizer, set the temperature at about 120 and disinfect for 15-20 minutes. If you eat outside, you must choose a restaurant with disinfection equipment, so that you can eat more comfortably and healthily.