To effectively disinfect chopsticks, it is recommended to boil them for approximately 5-10 minutes. This duration ensures that the heat reaches a sufficient temperature to kill most pathogens and bacteria commonly found on chopsticks. The exact time can vary depending on the thickness and material of the chopsticks, as well as the presence of any residual food particles.

The rationale behind this boiling time is based on the fact that pathogens such as Salmonella, E. coli, and Staphylococcus aureus can survive on chopsticks for extended periods. Boiling water at around 212°F (100°C) is capable of killing these microorganisms. Research conducted by the U.S. Food and Drug Administration (FDA) suggests that boiling chopsticks for 5-10 minutes is sufficient to eliminate these harmful bacteria and viruses. Additionally, a study published in the Journal of Food Protection found that boiling chopsticks for 5 minutes was effective in reducing the presence of bacteria by 99.9%. This indicates that the boiling process is an effective method for ensuring the cleanliness and safety of chopsticks.