Misunderstandings About Tableware Disinfection

For tableware, high-temperature boiling is indeed the most common disinfection method, and many pathogens can be killed by high-temperature disinfection. However, high-temperature disinfection must meet two conditions to achieve real results, one is the temperature of action, and the other is the duration of action.
There are many types of microorganisms that cause intestinal communicable diseases. The bacteria that often cause acute diarrhea include pathogenic Escherichia coli, Salmonella, Shigella, Vibrio cholerae, Bacillus cereus, etc. Most of these bacteria can only die after being exposed to 100℃ for 1-3 minutes or 80℃ for 10 minutes. If the heating temperature is 56℃, these bacteria can still survive after 30 minutes of heating. In addition, some bacteria have stronger resistance to high heat, such as anthrax spores and cereus spores.
Therefore, scalding the bowl with boiling water before eating can only kill a very small number of microorganisms due to insufficient action temperature and action time, and cannot guarantee the killing of most pathogenic microorganisms. To achieve the effect, boiling, circulating steam or using infrared disinfection cabinets are all optional methods. If you use boiling, you must boil it for a while longer to achieve true disinfection. Using an infrared disinfection cabinet generally requires 15-30 minutes.