4 ms·

Dishwashers get _quite_ hot for a long period of time, and there's relatively harsh chemicals in there too. Does anything realistically survive that anyway?

lukan 1y ago
Some pathogens also survive hard radiation in space. Even desinfection does not kill everything. https://xkcd.com/1161/ https://xkcd.com/1161/ Also no need to, bacteri and virus are a normal thing. The problem is, if too many of the wrong type get in your system. So reducing them in general (and also normal washing machines do that) is mostly sufficient. (And dishwashers indeed kill microscopic life with heat and chemicals, but that is a side effect of cleaning)
sct202 1y ago
Sometimes a red/pink film will start to grow in my dishwasher especially under the filter grate. I use a dishwasher sanitizer to kill it.
- deeThrow94 1y ago
  Probably also a sign you're using too much detergent.
aaronbaugher 1y ago
Pressure canning exists because botulism bacteria or spores can survive boiling temperatures, so you use pressure to get the food up to something like 240F for 30-120 minutes (depending on the food) to kill them. So I'd guess the answer is yes, though that doesn't account for any chemicals.
- firesteelrain 1y ago
  Technically correct but I really hope people are not encountering botulism on a daily basis.
  - kadoban 1y ago
    Especially on clean, dry dishes (botulism is anaerobic, and needs moisture).
  - m3047 1y ago
    It was a few years ago, but potatoes baked in foil were the leading cause of food-borne botulism that year. I can't find a ranked list for a recent year, but it's still a recurring cause.
    - firesteelrain 1y ago
      really? I dont cook them that often in foil. I have never encountered it. Will keep it in mind
      - m3047 1y ago
        It's not the cooking, it's leaving them tightly wrapped in the foil (anaerobic) and not refrigerated; and then not reheating them hot enough to destroy the toxin. The toxin is destroyed at less than 100C, but not the bug.
        firesteelrain 1y ago
        I usually wash them off, poke them, lather in butter, wrap in foil then cook on the grill. Never been sick
        namibj 1y ago
        The issue seems to be with storing them after cooking and before consumption.

lukan 1y ago

Some pathogens also survive hard radiation in space. Even desinfection does not kill everything. https://xkcd.com/1161/ https://xkcd.com/1161/ Also no need to, bacteri and virus are a normal thing. The problem is, if too many of the wrong type get in your system. So reducing them in general (and also normal washing machines do that) is mostly sufficient. (And dishwashers indeed kill microscopic life with heat and chemicals, but that is a side effect of cleaning)

sct202 1y ago

Sometimes a red/pink film will start to grow in my dishwasher especially under the filter grate. I use a dishwasher sanitizer to kill it.

deeThrow94 1y ago
Probably also a sign you're using too much detergent.

aaronbaugher 1y ago

Pressure canning exists because botulism bacteria or spores can survive boiling temperatures, so you use pressure to get the food up to something like 240F for 30-120 minutes (depending on the food) to kill them. So I'd guess the answer is yes, though that doesn't account for any chemicals.

firesteelrain 1y ago
Technically correct but I really hope people are not encountering botulism on a daily basis.
- kadoban 1y ago
  Especially on clean, dry dishes (botulism is anaerobic, and needs moisture).
- m3047 1y ago
  It was a few years ago, but potatoes baked in foil were the leading cause of food-borne botulism that year. I can't find a ranked list for a recent year, but it's still a recurring cause.
  - firesteelrain 1y ago
    really? I dont cook them that often in foil. I have never encountered it. Will keep it in mind
    - m3047 1y ago
      It's not the cooking, it's leaving them tightly wrapped in the foil (anaerobic) and not refrigerated; and then not reheating them hot enough to destroy the toxin. The toxin is destroyed at less than 100C, but not the bug.
      - firesteelrain 1y ago
        I usually wash them off, poke them, lather in butter, wrap in foil then cook on the grill. Never been sick
        namibj 1y ago
        The issue seems to be with storing them after cooking and before consumption.