When eating in a restaurant, does boiling the bowl really sterilize it? Is it sterilizing it?

In addition to reaching specific temperature conditions, boiling water also requires a sustained period of time to kill pathogens. Taking Salmonella as an example, the bacteria need to be kept in an environment of 70-80°C for at least 5 minutes before it can be killed. Therefore, whether in a restaurant or at home, if the rinsing water does not continuously reach the corresponding high temperature and time, it will not be able to disinfect the bowls and chopsticks, and it will have a little psychological effect at most.