Sarah Aguirre is a seasoned housekeeping professional with more than two decades of experience in both residential and commercial cleaning. Throughout her career, she has contributed articles on housekeeping tips and home organization to various national publications.
Individuals who frequently wash dishes by hand often question whether hot water is effective in eliminating germs. Similarly, some are curious about its germ-killing properties in laundry. Additionally, there are those who prefer to save some money by opting for cold water for both tasks. So, is there a definitive answer? The response is both yes and no. While hot water can indeed kill certain germs, the critical factors to consider are the temperature of the water and the duration of exposure for the germs.
Excessively Warm for Manual Cleaning
Although hot water can eliminate certain bacteria, it must be at a temperature significantly higher than what human skin can withstand. Generally, individuals can endure a temperature of around 110 degrees for a brief period, but that is the limit.
Determining the exact water temperatures needed to eliminate germs can be challenging, but guidelines for drinking water serve as a useful benchmark. The Environmental Protection Agency (EPA) advises boiling water for a minimum of 1 minute to ensure its safety for consumption, applicable for altitudes up to 5,000 feet. For higher altitudes, a boiling time of 3 minutes is recommended. This process, at 212 degrees Fahrenheit (at sea level), effectively eradicates bacteria and pathogens, rendering the water safe to drink. In contrast, the temperatures used for washing dishes and laundry typically fall below 120 degrees Fahrenheit, which is the maximum recommended by the U.S. Consumer Product Safety Commission. Therefore, it is not safe to assume that washing at these temperatures effectively eliminates a significant number of germs.
Hot water is effective for cleaning.
While hot water may not eliminate a significant amount of bacteria, it plays a crucial role in enhancing the cleanliness of your dishes and laundry, effectively removing potential bacteria hosts. The combination of hot water and detergent works to break down oils and dirt. The residues you wash away with hot water may harbor bacteria or serve as a breeding ground for them. Without the use of hot water, the detergent’s effectiveness diminishes, resulting in dishes and laundry that remain less clean.
Methods for Disinfecting Utensils and Garments
As it is impractical to clean your dishes or laundry with boiling water, utilizing a disinfectant is necessary. When it comes to laundry, you can clean and disinfect your garments simultaneously by using a suitable disinfecting detergent during the wash. For dishes, the process involves washing them first and then immersing them in a sanitizing solution to eliminate bacteria. One of the most straightforward and effective ways to sanitize dishes is by using chlorine bleach.
Create a Bleach Mixture
Mix 2 teaspoons of household bleach with one gallon of water in a clean sink or washing basin.
Clean and Rinse Utensils
Clean the dishes thoroughly using hot water and your preferred dish soap, and then rinse them off. Make sure to perform this in a different sink or washing tub than the one used for the bleach solution.
Immerse for a Minimum of 2 Minutes.
Immerse the cleaned dishes in the bleach solution for a minimum of 2 minutes, ensuring they are fully submerged.
Let Dishes Air Dry
Remove each dish and let it drain in the sink, then allow it to air dry on a clean dish rack.
Warning
Avoid using a bleach solution on aluminum, iron, non-stainless steel, or enameled cookware that has chips or exposed metal. Bleach can speed up the rusting process.
There are compelling reasons to wash dishes before allowing them to air dry. Cleaning the dishes eliminates food residues and oils that could diminish the potency of the bleach solution. Additionally, air drying helps avoid cross-contamination that can occur when using the same towel to dry several dishes, as towels are often breeding grounds for bacteria.
