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饭前烫碗，到底有没有用？#餐具消毒 #幽门螺杆菌 #生活科普——高温杀菌必须同时满足两个条件：温度和时长。100℃的滚烫开水，要浸没5分钟以上；水温降到80℃，就得泡够10分钟。而餐厅端来的茶水通常只有70℃左右，倒进凉碗里温度还会再降，涮几秒就完事。结论：杀菌效果有限，更多是冲掉浮尘，外加一份心理安慰。真想吃得安心，靠的不是那一碗水——本期《尹哥聊基因》把“烫碗”这件事讲透。
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