Yes, hot water does sanitize, but only at sustained, extreme temperatures. True thermal sanitization requires water temperatures above 160°F to 171°F (71°C to 77°C) maintained for at least 30 seconds.
Sanitizing may be accomplished manually or with equipment such as dishmachines using heat (as steam or hot water) or chemicals. When heat sanitizing, using a higher temperature generally shortens the time required to kill bacteria.
Boiling at the proper temperature and duration is highly effective, often eliminating 99.99% of bacteria and viruses. However, because it doesn't remove non-biological contaminants, it's not considered a complete purification method.
It has been known since those early days that heat at the temperature of boiling water can destroy “almost” all microorganisms. Yeast, molds, and most bacteria are easily killed at at this temperature. The only microorganisms that survive are the bacteria that form protective spores, such as Clostridium botulinum.
Always choose your water temperature based on the type of soil, surface, and cleaning chemistry. Hot water (120–140°F): Great for oily, greasy, or protein-based soils. Warm water (90–110°F): Ideal for most detergents and enzyme-based products. Cold water (<80°F): Best for bleach, alcohol-based, or ammonia cleaners.
In Japan, it is common to do laundry every day for couples or families. Single people typically do laundry 1 to 3 times a week. A family with small children will sometimes do it more than 2-3 times a day.
To help us save every drop of water, showers should be kept to four minutes or less. Wondering if cutting a couple of minutes off your shower really helps? The answer is yes!
Sterilising by boiling
Boil the feeding equipment in a large pan of water for at least 10 minutes, making sure it all stays under the surface. Set a timer so you do not forget to turn the heat off. Remember that teats tend to get damaged faster with this method.
Although, some bacterial spores not typically associated with water borne disease are capable of surviving boiling conditions (e.g. clostridium and bacillus spores), research shows that water borne pathogens are inactivated or killed at temperatures below boiling (212°F or 100°C).
According to WHO, “Germs, bacteria, and viruses can be killed through heat at 140º F or higher.” Heat will break down the molecule structure of germs, thus disabling them from them attacking the host. The higher the temperature, the faster germs will be killed.
According to the CDC, hydrogen peroxide is a stable and effective disinfectant against a wide variety of microorganisms, including bacteria and viruses, when used on hard, non-porous surfaces. Typically sold in 3% solutions, hydrogen peroxide can be used as is, directly from the bottle.
The kitchen holds the title for “germiest place in the house”, where bacterial contamination is far more common than in the bathroom, for example: Kitchen rags, towels and sponges are notorious for bacterial contamination.
The Rule of 120
A helpful guideline is the "Rule of 120": if the sum of the air temperature and water temperature is less than 120 degrees Fahrenheit, you should wear thermal protection like a wetsuit or drysuit. But even this rule has limitations - always dress for the water, not the air.
Ancient Sanskrit and Egyptian writings document practices that were followed to keep water pure for drinking. The Sushruta Samhita (3rd or 4th century CE) specified various methods, including: boiling and heating under the sun. The text also recommends filtering water through sand and coarse gravel.
How to Clean & Disinfect Your House after a Cold or Flu
Boiling water neutralizes most harmful microorganisms through heat. According to the New York State Department of Health, high temperatures denature (break down) the proteins in bacteria, protozoa, and viruses, stopping them from reproducing and ultimately killing them.
To sanitize a surface or object, use a weaker bleach solution or an EPA-registered sanitizing product. Sanitize items by either boiling, steaming, or using a weaker bleach solution. Check with the item's manufacturer about which method to use. A dishwasher with a sanitizing cycle can be used for some items.
Food held between 5oC and 60oC for less than 2 hours can be used, sold or put back in the refrigerator to use later. Food held between 5oC and 60oC for 2-4 hours can still be used or sold, but can't be put back in the fridge. Food held between 5oC and 60oC for 4 hours or more must be thrown away.
Boiling is the surest way to kill disease-causing organisms, including viruses, bacteria, and parasites. Bring clear water to a rolling boil for 1 minute. At elevations above 6,500 feet, boil water for 3 minutes.
A thermophile is a type of extremophile that thrives at relatively high temperatures, between 41 and 122 °C (106 and 252 °F). Many thermophiles are archaea, though some of them are bacteria and fungi. Thermophilic bacteria are suggested to have been among the earliest bacteria.
Boiling Water Doesn't Remove Chemicals
Boiling effectively kills bacteria, but it leaves chemical pollutants behind. Substances such as heavy metals, fluoride, and PFAS (per- and polyfluoroalkyl substances) remain even after extended boiling. As water evaporates, these pollutants can actually become more concentrated.
Water needs to be nearly 140 F (60 C) to kill bacteria, so don't try to use it as a disinfectant. You may burn yourself. Instead, use hot soapy water to clean a surface, then wipe out any germs that remain with another disinfecting cleaner. Most dishwashers use water that's hot enough to disinfect your dishes.
Boiled water can be kept in sterilized, properly sealed containers in the refrigerator for 3 days or for 24 hours if kept at room temperature out of direct sunlight.
Water poured into clear or blue polyethylene terephthalate water bottles (glass bottles also can be used) is exposed to sunlight for at least 6 hours, or up to 48 hours in cloudy weather. The heat and ultraviolet radiation of the sunlight kill bacteria and protozoan parasites and inactivate assorted viruses.