I think our living environment is a process of constant recognition and negation. There was a period of time when there was an upsurge of sterilizing tableware with boiling water. For tableware, boiling at high temperature is indeed the most common way to disinfect. Many bacteria can be killed by high-temperature sterilization.
Nowadays, many people go out to restaurants, especially small restaurants. They like to scald bowls with boiling water before meals, thinking that this can sterilize them. However, in order to achieve the effect of high temperature disinfection, two conditions must be met, one is the temperature of action, the other is the time of action.
There are many kinds of microorganisms in intestinal infectious diseases. Pathogenic Escherichia coli, Salmonella, Shigella, Vibrio cholerae, Bacillus cereus and so on often cause acute diarrhea.
Most of these bacteria could not die until they were exposed to 100 ℃ for 1-3 minutes or heated at 80 ℃ for 10 minutes. If the heating temperature was 56 ℃ for 30 minutes, these bacteria could still survive. In addition, some bacteria have stronger resistance to high temperature, such as anthrax spores, wax spores and so on.
Therefore, hot dishes with boiling water before eating can only kill a small number of microorganisms due to the lack of action temperature and time, and can not guarantee to kill most pathogenic microorganisms.
To achieve the effect, boiling, circulating steam or using infrared disinfection cupboards are optional methods.
If you use boiling, if you want to really disinfect, you must cook for a while, and disinfect the cupboard with infrared ray generally lasts for 15-30 minutes.