When we go out for a meal, we usually scald our bowls and chopsticks with boiling water. Some people believe this is to wash off dust, while others think it's to kill bacteria. But regardless of the reason, it's for better hygiene. The sterilization is more for a sense of psychological comfort. However, at home, we're not so particular. We might just rinse them with tap water and put them on the table.
Is it useful to scald bowls and chopsticks with boiling water before a meal?
I'm afraid this might disappoint everyone. In fact, the sterilizing effect of scalding bowls and chopsticks with boiling water isn't very good. Because for high-temperature sterilization, you need not only temperature but also time. Only by maintaining a certain high temperature for a sufficient period of time can it be more effective.
Let's take a closer look at these two factors:
Temperature
Common pathogenic bacteria like *Escherichia coli*, *Salmonella*, and *Shigella* will all die at 100°C. However, some bacteria, such as *Bacillus anthracis* spores and *Bacillus cereus* spores, have strong resistance and can survive at such high temperatures.
Time
Time is inversely proportional to temperature. In a high-temperature environment of 100°C, they might be killed in 1 to 3 minutes. If the temperature is lowered, the required time becomes longer. If the temperature drops to 56°C, they might not be killed even after heating for half an hour.
An instantaneous rinse with boiling water in a restaurant might kill some bacteria and wash away some dust, but due to insufficient temperature and time, it certainly won't kill all of them. Therefore, the sterilizing effect of scalding bowls and chopsticks with boiling water is not very good.
How to sterilize bowls and chopsticks properly
Boiling
Before a meal, place the bowls and chopsticks in boiling water and cook for about 2 to 5 minutes.
However, this method is not suitable for wooden chopsticks, as they will bend when heated and shorten their lifespan.
Steam
Fill a pot with water, and when it's about to boil, place a rack over it and put the bowls and chopsticks on top to sterilize them with steam.
Disinfection Cabinet
Purchase a dedicated disinfection cabinet, preferably an infrared one. Place the washed bowls and chopsticks inside, set the temperature to 100-120°C, and disinfect for 10-20 minutes. Then let it sit for a few minutes to avoid getting burned.
Of course, to get bowls and chopsticks really clean, sterilization is important, but washing is also important. In the washing process, there are three key elements:
Water
It's best to use hot water, especially for greasy dishes, because hot water has a strong degreasing ability and can save some water.
Dishwashing Detergent
It's best to choose a dishwashing detergent with natural plant-based ingredients. It should have few bubbles but strong cleaning power and be gentle on your hands.
Dishcloth
You can choose a dishcloth made of pure wood fiber, which has strong water and oil absorption, making it easier to wipe off grease from tableware. However, it also needs regular sterilization or regular replacement, generally once a month.