Misunderstandings about disinfecting tableware

For tableware, high-temperature boiling is indeed the most common disinfection method. Many germs can be killed through high-temperature disinfection. However, two conditions must be met for high-temperature disinfection to be truly effective, one is the temperature of action, and the other is the time of action.

There are many types of microorganisms that cause intestinal borne diseases. The bacteria that often cause acute diarrhea include pathogenic Escherichia coli, Salmonella, Shigella, Vibrio cholerae, Bacillus cereus, etc. Most of these bacteria need to be exposed to high temperature at 100℃ for 1-3 minutes or heated at 80℃ for 10 minutes before they die. If the heating temperature is 56℃, these bacteria can still survive after heating for 30 minutes. In addition, some bacteria are more resistant to high heat, such as anthrax spores, spore cereus, etc.

Therefore, scalding bowls with boiling water before eating can only kill a very small number of microorganisms due to insufficient action temperature and action time, and does not guarantee that most pathogenic microorganisms will be killed. To achieve the effect, boiling, circulating steam or using infrared rays to disinfect cupboards are all options. If boiling is used, if you want to achieve true disinfection, you must boil it for a while. Infrared disinfection of cupboards usually lasts for 15-30 minutes.