Being able to use boiling water for a short period of time is not a good idea. The role of disinfection is minimal. In addition to the fact that some microorganisms are sensitive to heat, most microorganisms are heat-resistant, and disinfection is generally carried out in addition to the requirement of a certain temperature, but also a certain period of time. As the ironing time is short, it does not achieve the purpose of disinfection. In general, many people now eat in the restaurant will pay special attention to the hygiene of dishes, generally now many restaurants will provide disposable tableware.

But there are also many restaurants that provide disinfected tableware that has been cleaned and finished, but sometimes when we eat, we still think that such dishes are not hygienic enough, so before eating or to use boiling water to scald the chopsticks once again, most people think that this can be sterilized and disinfected.

In fact, generally speaking, this method is just for a psychological comfort, after all, many bacteria are in the high temperature in order to be killed, at least in the temperature of 100 degrees to stay on the 10 minutes or even longer in order to achieve the purpose of sterilization, but the general restaurant to provide us with hot water is not up to the temperature of sterilization, the most is to help us wash off the surface of the dishes on the dust, then how to distinguish these disinfection of the chopsticks, the most important thing is that we have to use the hot water to wash off the surface, the most important thing is that we have to use the hot water to wash off the surface of the dishes. So how can you tell if these sterilized chopsticks are clean?

First of all, we can carefully observe the surface of the dishes, if we can see a lot of impurities on the surface of the dishes, then the dishes are certainly not completed disinfection of the dishes, and we can also use the nose to ask, if there is no odor can basically be regarded as qualified, and finally, we can also touch the surface of the dishes, to see if there is a sense of greasiness on the surface of the tableware, and if not, it is basically safe to use the dishes. If there is no greasiness on the surface of the tableware, it is basically safe to use.