When eating out, many people have the habit of using boiling water to scald dishes and cups and other cutlery, which they believe will sterilize them. But is this practice really useful? Boiling water is really effective in sterilizing bowls? The answer may be unexpected.

Many regular hotel tableware is taken out in the disinfection cabinet, it is really not necessary, but some black hearted disinfection company does not follow the regulations, then, with boiling water is able to kill some bacteria. The heart factor will seem a little cleaner. But the small workshop is not good, health conditions are still very poor, eating out tableware disinfection of this kind of thing, there is really nothing we as diners good operation method. What we can do is only choose to have tableware disinfection measures store, such as ozone sterilizer. The ones that don't spend careful to choose a store with good hygiene, the methods include: look at the store's catering hygiene dynamic score, generally B and above will be more assured, but this kind of store is a minority.

To use boiling water "sterilization" need to meet two conditions: one is the temperature should be high, and the second is the time should be long. 100 degrees of boiling water, after sustained boiling for several minutes is able to kill or inactivate part of the bacteria / microorganisms and so on. The hot water of the tableware before eating in restaurants, most of the tea on the table, or the waiter to provide boiling water, with this water, a time is not enough, the second temperature is not enough, there is nothing to sterilize the role of; at most, it can only play a role in cleaning, cleaning floating ash or other foreign objects, and can complete this work, cool water is also available.

We use hot water to scald dishes, relying on the water flow can only be flushed away part of the bacteria, but the effect is very limited! Some media have done tests, with 100 ℃ boiling water on the samples after boiling samples, test results show that the surface bacterial value of 40RLU (relative light unit), compared to the surface bacterial value of 46RLU before boiling, tableware in boiling water after boiling, the bacterial value down very little, the effect is very weak. Many people neglect to clean the bottom of the bowl. When bowls are stacked on top of each other, the bottom of one bowl touches the inside of the other, and dirt and bacteria from the bottom of the bowl may then enter the other bowl.