In our daily life, there is such a popular practice: scalding dishes with boiling water, thinking that this can kill all bacteria and ensure food safety. Especially at family gatherings or eating out, we often see this scene - a pot of boiling water is poured on the dishes, accompanied by steaming heat, as if all uncleanness and microorganisms have been killed by the heat. ButIs this widely practiced method of disinfection really as effective as we think?
With the deepening of scientific research, more and more evidence shows that relying solely on boiling water to scald dishes cannot completely destroy all types of bacteria and viruses. Some stubborn microorganisms are able to survive and even thrive in extreme conditions.
In the pursuit of dishwashing and cleaning, many people rely on the traditional method of boiling water to sterilize, believing that it can effectively kill all bacteria and pathogens. However, this approach is not foolproof. This section will discuss the limitations of boiled water disinfection and provide a more scientific perspective.
1.Limitations of the principle of boiling water disinfection
Boiling water kills most bacteria and some viruses because the heat can damage their cell structure or viral shell. However, the disinfection effect of boiled water is limited by both temperature and time. Most of the time, boiled water is at a temperature of 100°C, while certain heat-resistant bacteria and spores, such as Clostridium botulinum spores, can survive at higher temperatures. This means that all types of microorganisms cannot be completely eliminated by simply scalding with boiling water.
2.Challenges of high-temperature resistant microorganisms
Some specific pathogens, such as bacterial spores, which are extremely heat-tolerant, can survive in boiling water for more than 30 minutes. In addition, some types of viruses are also exceptionally resistant to heat, which makes boiling water impossible to guarantee the absolute safety of dishes.
3.Deficiencies in practical application
In daily life, boiling water often cannot achieve the theoretical disinfection effect. The reason is that in practice, it is difficult to ensure that each part of the tableware is fully and evenly heated. In addition,The boiling water cools quickly, resulting in a short actual action time, which further reduces the disinfection effect.
4.Insights backed by scientific research
According to relevant research, high-temperature steam and long-term high-temperature heating can effectively kill most bacteria and viruses. This reminds us that in a home environment, it is not enough to rely on boiling water as a means of disinfection.
Before effective ways to sterilize dishes, it's crucial to understand how pathogens react to temperature. Bacteria and viruses, microorganisms that are invisible but ubiquitous in life, have very different sensitivities to temperature.
First of all, bacteria. In general, most bacteria can be killed at temperatures between 60°C and 70°C, but this does not mean that all bacteria will be destroyed in this temperature range. For example, the spores of Clostridium botulinum can survive for hours in boiling water, while some tropical pathogens can survive even higher temperatures. This means that simply using boiling water to scald dishes does not guarantee the complete destruction of all bacteria.
Then, the virus. Viruses have a more complex tolerance to temperature than bacteria. Some viruses, such as the influenza virus, can be destroyed within minutes at a temperature of 56°C, while others, such as norovirus, can survive at higher temperatures. This diversity means that boiling water is even less reliable for viral contamination.
The correct way to sterilize dishes: the guarantee of safe eating
Since boiling water cannot completely destroy bacteria and viruses, we need to take more effective measures to disinfect dishes. Here are a few scientifically proven methods:
Chemical disinfection: Accurate use to ensure safety
Chemical disinfectants, such as diluted bleach or special dish sanitizers, can effectively destroy bacteria and viruses on the surface of dishes. When using, dilute according to the product instructions, and ensure that the utensils are thoroughly rinsed before use to avoid harm to the body caused by chemical residues. This method is suitable for the home and restaurant industry, but it is necessary to pay attention to the selection and safety of chemical disinfectants.
High Temperature Sanitization: An Alternative to Boiling Water
A dishwasher cycle or a professional dishwashing cabinet provides another safe and effective method of disinfection. These devices typically operate at temperatures in excess of 80°C, which is enough to kill most bacteria and viruses. The use of these devices not only ensures the hygiene and safety of the tableware, but also reduces the use of chemical disinfectants, making it an environmentally friendly and efficient option.
Natural disinfection method: simple and environmentally friendly
For homes where chemical disinfectants are not available or dishwashers are not available, sun exposure is a simple and effective natural method of disinfecting. Leave your dishes in direct sunlight for a few hours, as UV rays are effective in killing bacteria and viruses. While this method is limited by weather and environmental conditions, it is a cost-free, environmentally friendly option.