Wash and disinfect the dishes and chopsticks once a day, a total of three times a day, so is it good

In family life, it is necessary to disinfect dishes and chopsticks, but if it is disinfected too frequently, it will also have a negative impact on the body.

Every living organism, including bacteria, survives on the normal biological chain, and if the chain is artificially broken by the abuse of disinfectants, it is not good for the living environment of people. Surveys have shown that because rural children are often exposed to soil, flowers and trees, they are stronger than urban children in terms of resistance to respiratory diseases and allergies.

In general, if there is no infectious disease in the family.

Patients, there is no need to disinfect every day, every ten days and half a month can be disinfected, if there are outsiders visiting to eat at home, the tableware can be cleaned and disinfected once. The preferred method of disinfection of dishes is steaming. Cooking can coagulate the proteins in the bacteria, so as to achieve the purpose of disinfection and sterilization.

For some people, it is not ideal to use alcohol to disinfect dishes and chopsticks. The alcohol content of liquor or low-alcohol alcohol is too low to achieve the purpose of disinfection.

This depends on the situation, depending on whether it is used at home or in a restaurant.

If it is in a restaurant, it is disinfected three times a day, and it is definitely a conscientious enterprise.

If it is in the family, the frequency of disinfection should not be too high, generally it is disinfected once every two or three days. Unless a guest comes to the house, disinfect it every time.

For households without a sterilizer, boil boiling water for 3-10 minutes each time. If you usually use it, just take boiling water and scald it.

1. Disinfection of dishes and chopsticks at home.

1. In order to reduce the bacteria on the tableware, we must clean the tableware, and use water in the cleaning process, dish soap, and dishcloth must use hot water for water, and the temperature of the water should be about 40 degrees.

2. If the economic conditions allow, you can buy a special disinfection cabinet cupboard, and now the disinfection cupboard on the market usually uses infrared or ultraviolet lamp for disinfection, when using the disinfection cupboard, first clean the tableware and then put it in the cupboard, and then set the temperature of the cupboard to 120 degrees, and the disinfection time is about 20 minutes, which is equivalent to the tableware in the disinfection work.

2. How long does it take to disinfect dishes and chopsticks?

1. For tableware, high-temperature boiling is indeed a common way for us, and many germs can be eliminated by high-temperature disinfection, but two conditions must be met to achieve the effect of high-temperature disinfection, one is the temperature of water, and the other is time.

2. There are many types of microorganisms in intestinal transmitted diseases, and the bacteria that often cause acute diarrhea include Enterobacter, Salmonella, Vibrio cholerae and Bacillus cereus. And most of these bacteria can be destroyed within 3 minutes by 100 high temperatures, if the heating temperature is 56, and after 30 minutes of heating, these bacteria can still survive. That's because some bacteria are more resistant to high heat, such as anthrax sore and cereus spores.

Some people will use boiling water to scald the bowl before eating, due to insufficient temperature and time, generally can only kill some microorganisms, and can not ensure that most pathogenic microorganisms can be killed, if you really want to disinfect, you must boil water for a while, boiling time can reach 5 minutes is completely OK.

Chopsticks at home can only wash off the food residue on them during daily cleaning, but they cannot completely take away the germs. Especially in the kitchen where the ventilation conditions are not particularly special, it is necessary to do a chopsticks disinfection action. Otherwise, the chopsticks will have varying degrees of mildew.

When you find that the chopsticks have obvious mildew one day, it may bring pain to the health of your family.

1. How to disinfect chopsticks at home in January.

This disinfection is not an ordinary cleaning method, but first use an appropriate amount of boiling water in a basin to prevent water, then pour in baking soda and salt, and put chopsticks in it to soak for half an hour. Because table salt can be sterilized and baking soda can remove germs, the combination of these two is the best for sterilizing chopsticks.

After soaking, wash the chopsticks several times to remove the mold and make sure that there is no residual liquid on the chopsticks. After this operation, dry and the chopsticks will be completely clean.

2. Enhance the degree of ventilation in the kitchen on weekdays.

The mildew of chopsticks is likely to come from the poor ventilation effect of the kitchen, especially when the chopsticks are placed in the corner, and the wind cannot reach them, causing the chopsticks to be more humid and mildew. Therefore, the place where the chopsticks are placed should be near the window.

On weekdays, the kitchen should also maintain a certain degree of ventilation. Especially at night, even if it is not convenient to open it all, you can open a small gap to dry the kitchen and avoid moderate gas leaks.

It is recommended that household dishes and chopsticks be disinfected once a week, so that the health of the family is more guaranteed.

In life, people often use boiling water to scald the dishes and chopsticks before eating, can this really disinfect? I'm afraid this will disappoint you, because scalding dishes and chopsticks with boiling water requires not only temperature, but also time. So how do you sterilize dishes and chopsticks?

Now, let me share my experience with you.

Tools Raw materials.

Experience in properly sterilizing dishes and chopsticks.

Method steps.

1 6 Step by Step Reading.

When choosing to wash dishes with boiling water, you can first fill the pot with water, put it in the stand when the water is about to boil, put the bowl upside down on the stand, wait for the water to boil, and steam it for 3 to 5 minutes to sterilize.

2 6 Or you can choose to put the bowls one by one into the boiling water and boil them together for about 2 to 5 minutes, but the wooden chopsticks cannot be sterilized in this way, because the wooden chopsticks will bend when heated, shortening their life.

3 6 Or, you may wish to choose to buy a special disinfection cabinet, you can put the washed dishes and chopsticks into it, and then set the temperature of the disinfection cabinet, generally speaking, the temperature of 100-200 degrees is more appropriate, and disinfect for 10 to 20 minutes.

4 6 In fact, it is also important to clean the dishes and chopsticks! If in the process of washing dishes, for some dishes and chopsticks with heavy oil stains, then you must know how to clean with hot water, because hot water has a relatively strong ability to remove stains.

5 6 In terms of choosing dish soap, it is better to choose a dish soap that contains more natural plant ingredients, because it not only has fewer bubbles but also has a relatively strong cleaning ability, and does not hurt your hands.

6 6 As for the purchase of dishcloths, it is recommended to choose the kind of dishcloths made of wood fiber, which is easier to wipe off the oil stains on the dishes and chopsticks. However, it is important to remember that dishcloths must be disinfected or changed regularly.

There is no scientific regulation on how often the dishes and chopsticks at home should be disinfected, and the home can generally be once a week or once a month.

1. Frequency and time. The frequency of scientific disinfection of dishes and chopsticks is one meal, 15-20 minutes at a time, especially during the epidemic.

Second, household methods: usually our home dishes and chopsticks are prone to mold and Helicobacter pylori is generally afraid of heat, can be boiled with edible alkali water, the sterilization effect will be very good, the best dishes and chopsticks to be replaced frequently, especially the chopsticks are best dedicated to special people.

3. Modern disinfection cabinet treatment methods. If there is a sterilizer: the design of the number of layers of the sterilization cabinet is exquisite.

Tableware of different materials should not only be sterilized separately, but also have a specific number of layers: for example, tableware that is not resistant to high temperatures, such as plastic, should be placed in the upper low-temperature disinfection cabinet for disinfection; Bowls, plates, cups and other utensils should be placed vertically on the shelves, and it is best not to stack them on top of each other to allow ventilation and sterilization as soon as possible. Painted tableware should be avoided as much as possible in the sterilization cabinet for high temperature disinfection, because when glazing and coloring, the enamel and pigment of such tableware contain toxic lead, cadmium and other compounds.

The greater the content of lead and cadmium compounds. At high temperatures, harmful substances are likely to be released and endanger human health. Due to the performance of the disinfection cabinet at high temperature, many users will unconsciously regard it and the dryer as one thing, and directly put the washed tableware into the disinfection cabinet for disinfection.

However, in doing so, the moisture on the tableware will cause moisture oxidation of electrical components and metal surfaces, which will greatly shorten the service life of the disinfection cabinet. Therefore, the tableware should be washed and drained before being put into the disinfection cabinet for disinfection. In this way, the disinfection time can be shortened and the electricity consumption can be reduced, so that the service life of the disinfection cabinet can be extended.

When the sterilizer is working, the temperature inside the cabinet is very high, which can reach 350-400 degrees Celsius. At this time, if it is not necessary, do not open the cabinet door, otherwise it will not only affect the effect of tableware disinfection, but also increase power consumption, and the most important thing is that the person who opens the cabinet door is very easy to be burned by the hot air gushing out of the cabinet at this time. Therefore, we recommend that you wait for 10 to 20 minutes after the disinfection is finished before opening the cabinet to pick up your belongings.

After each disinfection, turn off the power or unplug it in time.

1. In order to reduce the bacteria on the tableware, we must clean the tableware, and use water in the cleaning process, dish soap, and dishcloth must use hot water for water, and the temperature of the water should be about 40 degrees.

2. If the economic conditions allow, you can buy a special disinfection cabinet cupboard, and now the disinfection cupboard on the market usually uses infrared or ultraviolet lamp for disinfection, when using the disinfection cupboard, first clean the tableware and then put it in the cupboard, and then set the temperature of the cupboard to 120 degrees, and the disinfection time is about 20 minutes, which is equivalent to the tableware in the disinfection work.

It is recommended to disinfect the cupboard once a week, and it is generally good to open it for an hour. Every time an item is placed in the cabinet for disinfection, the disinfection is completed, the cabinet has been disinfected at the same time, the cabinet is cleaned after the end of the work, and the next time the disinfection cabinet is used, the cabinet and the disinfected items are disinfected again at the same time, and there is no need to arrange the disinfection of the cabinet itself. If you want to know how long the disinfected items should be disinfected again, then it should be determined by many factors such as the packaging method of the disinfected items, the storage environment, the purpose of use, and the disinfection method.

Of course, after the sterilized items are used, they should be disinfected before using them again (the state has other requirements for disposable disinfection products). Take general medical items as an example: products that are well packaged, sterilized by ethylene oxide, stored in a clean, dry and humidity environment that meets the requirements, and are generally valid for up to three years; However, once the disinfection package is opened, it should be used immediately, and it should be disfigured and disinfected immediately after use, and under special circumstances, it should be used within 24 hours at most, and if it exceeds 24 hours, it is considered that the disinfection is invalid and it is not allowed to be used after disinfection again.

Packed with a double-layer cloth, sterilized by autoclave sterilization and sterilization qualified sterile instrument package, packaged completely, stored in a clean and dry cabinet in the sterile area, shelves, generally can be stored for 15 days (7 days for yellow mold), after opening, or the whole package falls to the ground, or exceeds the above period, should be re-cleaned, packaged, disinfected after passing the standby. Other industry supplies shall be implemented according to relevant requirements. If you use household dishes and chopsticks, you can also disinfect them after cleaning them after use, and it is not impossible to disinfect them once every three or five times, and the utensils that have not been used for a long time should also be disinfected before use, but they have been exposed to infectious patients, or there are such patients at home, and there are epidemics in the nearby environment, etc., disinfect several times more to ensure the health of yourself and your family.

Another point is that environmental sanitation and clean premises are a must, otherwise, no matter how much there is a disinfection cabinet, it may not be reliable, and even people cannot come out of the disinfection cabinet.

Many people usually take boiling water to scald the dishes and chopsticks before eating when eating out, but boiling water scalding the dishes and chopsticks can really play a role in disinfection. It may disappoint you, boiling water to scald dishes and chopsticks does not have a good disinfection effect, if you want to really sterilize, you must do two things. So what are the two things?

Let's take a look at what you must do to sterilize and disinfect.

Can you sterilize dishes and chopsticks with boiling water before eating? The difference is not huge.

Can you sterilize dishes with boiling water before meals, the answer is probably disappointing for many people. Its practical boiling water scalding dishes and chopsticks, the disinfection effect is not good, if the operation is not correct, the effect is minimal. Because of high-temperature disinfection, the conditions that need to be met are not only the high temperature, but also the time.

Only a certain period of time, a certain high temperature disinfection, can produce results.

Article**1 This is what is needed to really disinfect dishes and chopsticks.

Step 1: Wash before disinfection.

To make the dishes and chopsticks clean, they should first be cleaned before disinfecting. The cleaning process is very important, and there are 3 "participants" in washing dishes and chopsticks, all of which must be selected reasonably. It is best to use hot water, especially when encountering dishes with heavy grease, because hot water has a strong ability to remove dirt and can save some water.

It is best to choose a dish soap with natural plant ingredients, which has less bubbles but strong cleaning power and does not hurt your hands.

You can choose a dishcloth made of pure wood fiber, which is more absorbent and oily, and it is easier to wipe off the oil stains on the tableware. However, it also needs to be disinfected regularly. Or replace it regularly, usually once a month. Wash and dry the dishes and chopsticks before starting to disinfect.

Step 2: Choose the right disinfection method.

Before eating, put the dishes and chopsticks in boiling water and boil, about 2 to 5 minutes. However, this method is not suitable for wooden chopsticks, which will become bent when heated, shortening their lifespan. When the pot is filled with water and is about to boil, put the dishes and chopsticks on top of it with a stand and use steam to sterilize.

Buy a special sterilization cabinet, preferably an infrared disinfection cabinet, put the washed dishes and chopsticks in it, set the temperature to 100 120 degrees, and disinfect for 10 20 minutes. Then let it sit for a few minutes, taking care not to burn yourself after the disinfection is complete.

Through the introduction of the above article, we already know whether scalding dishes and chopsticks with boiling water can really play a role in disinfection, just if you use boiling water to scald, it can not really play a role in disinfection, if you want to sterilize, you must do the above two things to play a role. The temperature must be greater than 100 degrees Celsius and the disinfection time must reach 10 to 20 minutes for the real disinfection effect.