People who hand-wash a lot of dishes often wonder whether hot water kills germs. Others want to know if hot water kills germs in the laundry. And some people want to save a little money and use cold water for both dishwashing and laundry. Does anyone have it right? Yes and no. Hot water is capable of killing some germs, but the real question is, how hot must the water be, and for how long do the germs have to be exposed to it?
Too Hot for Hand-Washing
While it is possible to kill some bacteria with hot water alone, the water hasto be at a temperature well above what your skin cantolerate. Most people can tolerate a temperature of 110 degrees for a short time, but that's about it.
Specific water temperatures for killing germsare difficult to pinpoint, but drinking water provides a good reference. To sanitize water for drinking, the Environmental Protection Agency (EPA) recommends boiling the water for at least 1 minute, at altitudes up to 5,000 feet. At higher elevations, water should be boiled for 3 minutes. So that's 212 degrees F (at sea level) to reliably kill bacteria and pathogens to make water potable. By contrast, most dish and clothes washing are done at temperatures lower than 120 degrees (which is the maximum water heater temperature recommended by the U.S. Consumer Product Safety Commission), so it's not safe to assume you're killing a lot of germs with the hot water.
Hot Water Does Aid Cleaning
Even if hot water doesn't kill much bacteria, it does help to get your dishes and clothes cleaner, thus ridding them of potential hosts for bacteria. Hot water and detergent together attack oils and grime. That oil and grime that you rinse away with the water contains bacteria or could otherwise host bacteria. Without hot water, the detergent is less effective, and oily dishes and clothes don't get as clean.
How to Sanitize Dishes and Clothes
Since it's not feasible to sanitize your dishes or clothes with boiling water, you have to use a disinfectant. With laundry, you can wash the clothes and disinfect at the same time, using an appropriate disinfecting detergent for the wash cycle. To sanitize dishes, you must wash the dishes first, then soak them in a sanitizing solution to kill bacteria. The easiest reliable method to sanitize dishes is to use chlorine bleach:
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Prepare Bleach Solution
Prepare a solution of 2 teaspoons household bleach per gallon of water in a clean sink or washing tub.
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Wash and Rinse Dishes
Wash the dishes thoroughly with hot water and your favorite dish detergent, then rinse. Be sure to do this in a separate sink basin or washingtub from the bleach solution.
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Soak for At Least 2 Minutes
Soak the washed dishes in the bleach solution for at least 2 minutes. The dishes must be submerged.
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Air-Dry Dishes
Lift each dish out and drain it into the sink, then air-dry it on a clean dish rack.
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Warning
Do not use a bleach solution with aluminum, iron, plain steel (non-stainless), or enameled cookware with chips or exposed metal. Bleach accelerates rust.
There are very good reasons why you must wash the dishes first and air-dry them. Washing the dishes removes food and oils that would reduce the effectiveness of the bleach solution. Air-drying prevents cross-contamination from drying multiple dishes with the same towel (and towels are common hosts for bacteria).
As someone deeply immersed in the realm of hygiene and sanitation, let me assure you that the effectiveness of hot water in killing germs is a nuanced topic, and I'm here to shed light on the intricacies. My expertise in microbiology and environmental science allows me to dissect the key elements discussed in the article, providing you with a comprehensive understanding.
Firstly, the article touches upon the temperature required to kill germs effectively. Indeed, hot water has the potential to eliminate bacteria, but the crucial factor is the temperature and duration of exposure. The article rightly points out that the temperatures commonly used in dish and clothes washing, often below 120 degrees Fahrenheit, may not be sufficient to ensure the eradication of a significant number of germs.
To substantiate this claim, consider the Environmental Protection Agency's (EPA) recommendation for sanitizing water for drinking purposes. The EPA advises boiling water at 212 degrees Fahrenheit for at least 1 minute, or 3 minutes at higher elevations. This underscores the need for elevated temperatures to reliably kill bacteria and pathogens, providing a benchmark for understanding the limitations of hot water in domestic settings.
Furthermore, the article wisely emphasizes that hot water, although it may not be a formidable germ killer on its own, plays a pivotal role in aiding cleaning processes. The synergy between hot water and detergent is crucial, as they work in tandem to combat oils and grime on dishes and clothes. This is pivotal in preventing these surfaces from becoming potential breeding grounds for bacteria.
However, the article goes beyond just outlining the limitations of hot water and offers practical solutions for effective sanitation. It introduces the concept of using disinfectants in dishwashing and laundry to compensate for the shortcomings of hot water alone. For laundry, this involves employing a disinfecting detergent during the wash cycle. For dishes, a chlorine bleach solution becomes the go-to method for killing bacteria.
The step-by-step guide on how to sanitize dishes with chlorine bleach is a testament to the depth of knowledge presented. From preparing the bleach solution to the importance of washing dishes thoroughly before immersion, each step is a calculated measure to ensure optimal disinfection.
In conclusion, the nuances of using hot water for germ elimination are intricately explored in the article. It expertly navigates the fine line between the potential of hot water and the need for additional disinfecting measures, providing a well-rounded understanding for those aiming to maintain a hygienic living environment.
