In the majority of food preparation you’ll either be touching raw meat or interacting with oils like canola or olive. This is why you need hot water; it is possible to scrub one’s hands in cold water with soap but it’s more efficient to cut the fats and then wash them.https://twitter.com/shasto/status/1255691037340655616 …
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We may be seeing different tweets, but what I am seeing is people arguing that methods to take care of Sars-CoV-2 (20 seconds with soap) should be enough to take care of food safety - and that's not necessarily true.
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Soap disrupts the microbes' cell walls, it doesn't need additional lipids (from using hot water?) to help.
I've heated MRSA in water with/without detergent. Hot water alone doesn't kill it. You would have to boil it for >5 min. That's why we use soap.