Are you still using boiled water like this when you go to a hotel to enjoy yourself?

When eating out, restaurants will provide packaged and sterilized tableware. Although these tablewares have been sterilized, many people still boil them in water.

To be honest, I also have this habit. Even when I go to a star-rated hotel, I still feel like I have obsessive-compulsive disorder and I feel at ease only after I have scalded the dishes with hot water. But are you sure that this will get it clean?

The answer is not necessarily! High temperature can indeed kill some bacteria, but for stubborn bacteria, certain conditions must be met. Some viruses need to be boiled in 100 degrees Celsius water for at least 10 minutes to completely kill the germs!

If you use the tea provided free of charge in the restaurant, then I can tell you that the tea is usually warm water, and even the hot water does not reach 100 degrees Celsius. This temperature cannot sterilize or disinfect at all. At most, it can only remove the dust in the air, but the bacteria still exist!

A research institute conducted an experiment on disinfecting tableware with boiling water. After comparison, it was found that the bacterial count dropped by less than 3% after the tableware was scalded with boiling water, and the effect was very weak.

It turns out that boiling the dishes and chopsticks with water before meals is of little use and is just self-consolation!

Experts say that for high-temperature disinfection to be truly effective, two conditions must be met: one is temperature and the other is time.

Most bacteria that cause gastrointestinal diseases can only die after being exposed to a high temperature of 100°C for 1-3 minutes or heated at 80°C for 10 minutes. If the heating temperature is only 56°C, these bacteria can still survive even after being heated for 30 minutes. In addition, some bacteria are more resistant to high fever, such as anthrax spores and cereus spores.

Therefore, boiling the bowls with water before eating can only kill a very small number of microorganisms due to insufficient temperature and action time, and cannot guarantee the killing of most pathogenic microorganisms.