If you own a dishwasher, give it a little hug right now. Most dishwashers run a final rinse cycle at 140°F to 160°F, and they hold that heat for a while. That’s why they can kill germs without you even thinking. It’s like a hot yoga class for your plates, but without the breathing exercises.
Hand washing, on the other hand, is more like a casual dip in a community pool. You’re scrubbing, you’re rinsing, but the water cools down fast. That’s why hand washing is mostly about friction and soap, not temperature. So if you’re standing at the sink, scrubbing a dirty knife with water that’s just warm enough to feel cozy, you’re still doing a decent job—as long as you’re thorough.
How To Boil Water To Kill Bacteria
What About Drinking Water?
Ah, the classic camping question: “How hot does this river water need to be to not give me diarrhea?” The answer is boil it. Simple as that. Bring it to a full, rolling boil for at least one minute (or three minutes at higher altitudes). That water is now safe, but it will taste like a heated-up tent. Bring a flavor packet.
I once tried to “save time” by just heating creek water to 150°F on a camping trip. I ended up spending the next morning hugging a tree. Not my finest moment. Trust the boil. The germs don’t negotiate.
