Can Cantonese boiled tableware be sterilized?


Step 1: Pour the tea into the cup along the chopsticks, stir the chopsticks quickly, the so-called "the only thing in the world that is fast is not broken". Step 2: Put the spoon into the glass and stir. Step 3: Put the teacup upside down in the bowl, and put the mouth of the cup in the water to do "magic circles of love". Step 4: Pick up the bowl and shake it to let the tea flow evenly through the mouth of the bowl, and then pour it into the public tea cup ( or basin) for 10-20 seconds, you can get a bright pair of tableware... For tableware, "high temperature boiling" is indeed the most common disinfection method. But there are prerequisites: first, the temperature must be sufficient, and second, the time must be sufficient.

It is mentioned in the sanitation standard issued by the state that the thermal disinfection (boiling, steam disinfection) method needs to be kept at a temperature of 100°C for about 10 minutes.

Therefore, scalding with hot water is correct in principle. But the water used to scald the bowls and chopsticks is not boiling water, so the temperature is not enough; even with boiling water, a few seconds is not enough. For pathogenic microorganisms, this is nothing more than a "hot bath"

Of course, doing this will still wash away some bacteria and surface grime.

Chopsticks come in a variety of materials, and it is quite difficult to tell whether they are dirty at a glance. And it comes directly into the mouth, so it must be closed in all directions!

●eating out

At this time, the work of disinfecting the dishes and chopsticks has actually been handed over to the restaurant itself! All you have to do is to pick a restaurant that is hygienic.

Of course, if you want to be hot, you can also be hot. Especially in the south, especially in Guangdong, where there are too many bugs, cockroaches can get into the ears, and maybe any tableware will be crawled over. Warm it up, feel better...

If it is disposable tableware, pay attention to the outer packaging: whether there is a manufacturer, trademark and contact information, preferably with a production date and shelf life. Disposable wooden chopsticks and disposable bamboo

You can also touch the tableware with your hands. If it feels watery or greasy, it means that it has not been washed and it is recommended to replace it.

Regarding the mold growth that everyone is most worried about, the test results are as follows:

1. Wet chopsticks are more likely to grow mold than dry chopsticks

Suggestion: The washed chopsticks must be dried in a ventilated place, or wiped dry with a special dry cloth.

2. Old chopsticks are more prone to mold than new chopsticks

Suggestion: After using chopsticks for a long time, there will be burrs and burrs, which are easy to leave food residue and mold. It is best to change it every six months.

3. The amount of mold in bamboo chopsticks and wooden chopsticks is more than 7 times that of stainless steel and other materials

Suggestion: For chopsticks made of bamboo and wood, pay more attention to keeping them dry to avoid mold.

If you are worried that your chopsticks are contaminated, how should you disinfect them? As for disinfecting dishes with alcohol, it is almost useless! If it is found that the chopsticks have very obvious blackening and mildew, it means that the mold has occupied the "heart" of the chopsticks. Many molds are very resistant to heat, and it is difficult to deal with them under high temperature. This kind of chopsticks should be thrown away immediately and replaced with new ones.

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