"Wayne Boatwright" wrote in message
9.45...

On Wed 16 Aug 2017 07:52:25a, Ed Pawlowski told us...

> On 8/16/2017 10:25 AM, Nancy2 wrote:
>> I don't think the dishwasher would take care of the bacteria.
>> For one thing, all the initial rinse water would soak in leaving
>> bits of whatever is rinsed off the dishes and silverware, and it
>> is unlikely the final rinse and even the heated dry cycle would
>> take care of the bacteria it collected in the beginning of the
>> cycle. Think about it.
>>
>> N.
>>
>
> I have thought about it. It works. It may shock some of the
> ardent hand washers here that don't use the machines.
>
>
>
> http://www.healthycleaning101.org/au...c-dishwashing/
> Automatic dishwashing is superior to hand dishwashing in other
> ways. One of the most important of these is the manner in which it
> sanitizes dishes. A study by the University of Louisville School
> of Medicine pointed out that the average bacteria count for all
> machine-washed dishes in their study was less than 1 per plate,
> while the bacteria count on dishes washed by hand during the same
> test averaged 390 per plate. Bearing in mind that bacteria are
> ever present on our hands, on working surfaces, on dishcloths,
> sponges, dishtowels and the like, it is not surprising that some
> of the hand-washed dishes in this study had a bacteria count as
> high as 16,000. All the machine washed dishes easily met the
> public health standard of 100 bacteria or less per plate, a level
> recognized by health authorities as safe and attainable.
>
> http://www.stopthestomachflu.com/how...shwasher-reall
> y-kill-germs
>

Very interesting statistics, Ed. Our family's first dishwasher was a
KitchenAid installed in 1952. It only had one cycle that was
activated by an "on" switch. However, it did have heated forced air
drying and a cncealed heating element that kept the water hot. How
hot? I don't know, but those dishes were much too hot to handle when
the cycle finished. Back then it was almost always necessary to
scrape and/or pre-rinse the dishes.

Skip forward to present day and the majority of high-end dishwashers
have numerous cycles, and usually a sanitize cycle.

The owner's manual for our Bosch dishwasher specifically states only
to remove large debris from the dishes and cookware, and not to
scrape and/or pre-rinse anything put in the machine. Our experience
over the past five years has proven that no pre-preparation has ever
been required. We use our sanitize cycle exclusively, and the
temperture tops out at 160-165°F. I would never question how
sanitized our dishes are.

A study of other high-end dishwashers with sanitize cycles have
temperatures that top out on average around 155-156°F. Also
perfectly acceptable for sanitrize it's contents.

Most homeowners have the hot water heaters set to around 120°F, not
nearly not enough to santize dishes, especially since the water in
the sink is likely to be much lower than 120°F. People who are only
hand-washing their dishware and cookware are only fooling themselves
if they think it's sanitary.
--

Wayne Boatwright

==

My Bosch has top temp at 60c-75c (175°F) and I always use that. I've not
had anything melt yet <g>


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