When we go out to a dinner party, we usually scald the dishes and chopsticks with boiling water. Some people think it is to scald away the dust and some people think it is to scald away the bacteria. But anyway, it is for the sake of more hygiene. Disinfection is a psychological comfort. And when we get to our own homes, we are not so particular about it. Maybe it was just washed with natural water and brought to the table. So ↓
is it useful to iron dishes and chopsticks with boiling water before meals
I’m afraid this will disappoint you. In fact, the disinfection effect of scalding dishes and chopsticks with boiling water is not good. Because high temperature disinfection requires not only temperature but also time. Only in a certain length of time, a certain amount of high-temperature disinfection can be more effective.
Let’s take a specific look at these two elements:
·Temperature
Common pathogenic bacteria such as E. coli, Salmonella, Shigella, etc. will die under 100 degrees. However, some bacteria, such as anthrax spores and wax spores, have strong resistance and may survive under the high temperature of Baidu.
·Time
Time is inversely proportional to temperature. In a high temperature environment of 100 ℃, they may be killed in 1-3 minutes. If the temperature is lower, it will take longer. If the temperature is reduced to 56 ℃, they may not be killed even if they are heated for an hour and a half.
The instant boiling water like that in restaurants may kill some bacteria and take away some dust, but because of insufficient temperature and time, it will certainly not kill all. Therefore, the disinfection effect of scalding dishes and chopsticks with boiling water is not very good.
dishes and chopsticks should be disinfected like this –
·Boil
Before eating, put the dishes and chopsticks into boiling water for about 2-5 minutes.
However, this method is not applicable to chopsticks, which will become bent when heated and shorten their service life.
·Steam
When the pot is filled with water and is about to boil, put the bowls and chopsticks on it with a bracket and sterilize them with steam.
·Disinfection cabinet
To buy a special disinfection cabinet, you must use an infrared disinfection cabinet, put the cleaned dishes and chopsticks in it, set the temperature at 100 ~ 120 degrees, and then disinfect for 10 ~ 20 minutes. Then let it stand for a few minutes. Don’t burn yourself.
Of course, to make the dishes and chopsticks clean, disinfection is very important, and cleaning is also very important. During the cleaning process, there were 3 participants:
·Water
It is best to use hot water, especially when it comes to dishes with heavy oil stains, because hot water has strong decontamination ability and can save some water.
·Detergent
The best choice is a detergent with natural plant ingredients, which has less bubbles but strong cleaning ability and does not hurt hands.
·Dishcloth
You can choose a dishwashing cloth made of pure wood fiber, which has strong water absorption and oil absorption, and is easier to wipe off the oil stain on the tableware. But it also needs to be disinfected regularly. Or replace it regularly, generally once a month.
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