Is That Water Hot Enough to Kill Germs? - washing dishes in river in restaurant kitchen

Q.
If you can put your hands in the water while washing dishes, is it really hot enough to kill bacteria?
If not, what's the point of using all the energy? A.
The Food and Drug Administration's regulations on hand washing dishes in commercial food establishments require a washing solution temperature of 110 degrees Fahrenheit, which is uncomfortable heat for the hands, but not enough to kill most bacteria.
Three-State reasoning behind the relatively low temperature requirements of the washing stagepart washing-rinsing-
The disinfection standard is not a direct sterilization effect.
On the contrary, according to F. D. A.
, This is to ensure that the water is hot enough to remove organic matter from the dish and dissolve animal fat that may exist on the dish.
The guide notes that a lower temperature may also interfere with the performance of the detergent being used.
A study by Ohio State University food scientists published in the Journal of Food Engineering in June 2007 found that evidence suggests that in many cases lower temperatures may effectively remove bacteria.
For example, in a study to clean all kinds of dirty dishes contaminated by bacteria, the temperature was only 75 °c.
When all three steps are performed correctly, 2 degrees Fahrenheit reduces E. coli and L. Liszt innocua to an acceptable level-
Unless it's a pair of dry glasses. on milk.
The study found that the use of a more concentrated disinfectant at the last step was also effective.
Problem @ nytimes