Should dishes and chopsticks be disinfected frequently? Is boiling water useful for sterilizing dish

To disinfect, if you use bamboo chopsticks at home, you should disinfect frequently. Bamboo chopsticks will produce cracks after long-term use, and these cracks are a good place to hide dirt and dirt, and the same is true for cracks on the sticky board. Many people not only disinfect the dishes and chopsticks every day, but also throw sticky boards, soup spoons, knives and even pots into the disinfection cabinet, which also saves every inch of kitchen space.

In addition, the reason why it is often necessary to disinfect the dishes and chopsticks is that whether it is a damp rag or the production process of Chinese food, it will inadvertently bring a lot of bacteria to the dishes and chopsticks, and the bacteria like the humid and warm environment the most, such as the common Helicobacter pylori, Escherichia coli and other chronic digestive tract bacteria, basically one person, the whole family has a share, at this time it is necessary to have a disinfection cabinet to disinfect the tableware, and this kind of disease dishwasher can not be disinfected, you must use a two-star disinfection cabinet. The sterilizer has a better seal, which is also irreplaceable by cupboards, baskets and dishwashers. Especially in the warm and humid environment in the south, there is often a "Xiaoqiang" figure in the south of the country, which is disgusting, and only by using the disinfection cabinet can the tableware be dressed in a "golden bell cover iron cloth shirt".

Dishes and chopsticks need to be disinfected daily.

The dishes and chopsticks used at home are often used in the tableware, it is best to disinfect them every day, so as to ensure the health of the human body, and high-temperature boiling can well eliminate the residual microorganisms in the tableware.

Dishes and chopsticks should be disinfected frequently, especially some bamboo chopsticks, which should be disinfected frequently, otherwise they will contain some mold, especially when the weather is more humid.

The exhibition really needs to be disinfected frequently, otherwise after a long time, it may become moldy or breed Helicobacter pylori, etc., which will cause greater damage to the stomach and intestines.

I think so, because the dishes and chopsticks are used to hold food, and when it is late at night, no one knows what creatures in the kitchen will not crawl over and leave some bacteria, so I think disinfection is still very necessary.

Yes, there will be a lot of bacteria after the dishes and chopsticks are used, so it is best to disinfect them after each use!

I definitely want it, I can disinfect it once every two or three days, and it's best to have a disinfection cabinet, and I put it inside for disinfection every day.

I think if there is a condition, it is better to need to detoxify once in a while! It does not need to be disinfected every day, but it also needs to be disinfected several times every three or five times. In this way, it is more conducive to our hygiene!

Look, am I right? Hope it helps!

If you still want it, you can put it in hot water and boil it, and the sterilizer is still forgotten, it is said that the inside of the sterilizer is still very dirty, and the chopsticks have to be replaced regularly.

The tableware at home can be boiled in boiling water after a period of time, and it will be disinfected after cooking, and it is not too diligent, just consume it once a month or two.

Boil it with boiling water for five minutes to achieve ordinary sterilization, and you can usually sterilize it at high temperature.

Absolutely. It needs to be disinfected not only regularly, but also every day.

Don't often take the week properly.

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 the general family, if there is no infectious disease patient, there is no need to disinfect every day, every ten days and half a month, 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.

Can boiling water scald dishes and chopsticks play a role in disinfection?

Can boiling water scalding dishes and chopsticks really sterilize, boiling water scalding tableware disinfection effect is limited. Generally, the temperature of the tea provided by the restaurant is seventy or eighty degrees, and when poured into the cold tableware, the temperature usually drops to fifty or sixty degrees, which is very lethal to bacteria. However, the rinsing of the water can also wash away some bacteria, which is still helpful for cleaning.

For tableware, high-temperature boiling is indeed the most common disinfection method, and many germs can be killed by high-temperature disinfection. However, boiling water scalding the bowl cannot achieve such an effect, and can only remove the dust on the tableware.

The correct way to disinfect dishes and chopsticks at home.

In order for high-temperature disinfection to truly achieve the effect, two conditions must be met, one is the temperature of the action, and the other is the time of action. In general, pathogenic E. coli, Salmonella.

Most of the Vibrio cholerae bacteria need to be heated at a high temperature of 100 for 1-3 minutes or 80 for 10 minutes before they can die. Therefore, scalding the bowl with boiling water before eating can only kill a very small number of microorganisms, boil, circulate steam, or use infrared light.

Disinfection of cupboards and other methods is an effective method. Of course, scalding with boiling water can at least wash away the dust or oil in the dishes, and that's fine.

How to do real disinfection?

1.Steam: 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.Boiling: You can put the bowl in boiling water and boil it for 2 to 5 minutes, but wooden chopsticks cannot be sterilized in this way.

Wooden chopsticks will bend when heated, shortening their lifespan.

3.Disinfection cabinet: Buy a special disinfection cabinet, put the washed dishes and chopsticks into it, set the temperature to 100-200 degrees, and disinfect for 10 to 20 minutes.

Sterilizing dishes and chopsticks with boiling water is very effective, because no virus can withstand the immersion in boiling water at 130 degrees. And boiling water can rinse off the oil stains on the dishes and chopsticks, which is particularly good, this disinfection method.

It cannot be sterilized. In addition to reaching specific temperature conditions, boiling water kills germs for a sustained period of time. Salmonella, for example, can only be killed after a minimum of 5 minutes in an environment of 70 to 80.

Scalding dishes and chopsticks with boiling water does not continue to reach the corresponding high temperature and time, and cannot sterilize the dishes and chopsticks. Correct disinfection method of tableware:

1. Boiling water to cook tableware: boiling water can kill a lot of bacteria, put the tableware in the pot and then boil the water for about 10 minutes, which can effectively disinfect the tableware. Generally speaking, boiling water at 100 degrees Celsius for 10 minutes can kill the hepatitis B virus.

2. Disinfection cabinet disinfection: generally use high temperature disinfection cabinet, this disinfection cabinet sterilization rate is very high, the principle of high temperature disinfection cabinet is to heat the temperature to 120 degrees through infrared rays, it takes about 15 minutes to act, most of the viruses and bacteria can be killed.

3. Dishwasher disinfection: The dishwasher is an all-in-one machine for cleaning and disinfection, which is convenient and practical. It should be noted that the disinfection must be carried out strictly in accordance with the time and temperature of disinfection, so as to ensure the disinfection effect.

4. Bleaching powder or disinfectant: Bleaching powder and disinfectant water also have disinfection effect, soak the tableware in water, rinse it after soaking, and it is also a good way to disinfect the dishes and chopsticks. However, pay attention to the soaking time should be sufficient, generally 15 to 30 minutes; After soaking, rinse with clean water, preferably under running water.

Boiling water scalding dishes and chopsticks can play a certain role in disinfection, but its effect is very limited, and it can only be killed through penetration, and very little is for life. If you want to disinfect effectively, you need to meet two conditions, time and temperature. Maintain 140 degrees for a period of time.

The second is that the time for boiling water to scald dishes and chopsticks is shorter, so boiling water scalding dishes and chopsticks cannot be completely sterilized. Sterilization is not comprehensive.

Boiling water is useful for disinfection of dishes and chopsticks, dishes and chopsticks due to the production of bacteria from food residues, and boiling water can kill and clean these bacteria to achieve the purpose of hygiene and cleanliness.

Boiling the dishes and chopsticks with boiling water for a while can play a role in disinfection, but it has no effect on scalding.

It cannot be sterilized when it is opened.

First of all, let's be clear: it is impossible to scald the dishes with hot water to achieve a disinfection effect.

To kill most bacteria, two conditions need to be met: temperature and time. Generally speaking, put the dishes in 100 degrees of boiling water and continue to boil for more than 5 minutes to kill or inactivate some bacteria and microorganisms.

Before we eat, we take tea or boiling water and rinse it, which will not achieve the disinfection effect at all.

Although scalding the dishes with hot water does not play a role in disinfection, if the dishes have residual stains and dust, this can play a role in rinsing and can also play a certain role in protecting the body.

In addition, some people like to use liquor to wipe the dishes and chopsticks, thinking that it can achieve the purpose of disinfection. In fact, the alcohol concentration used for disinfection in medicine is 75%, while the alcohol content of general liquor is mostly below 65%, and the use of liquor to wipe tableware cannot achieve the purpose of disinfection.

Can vinegar be sterilized? Yes, but only if the acetic acid reaches a certain concentration. The concentration of acetic acid in edible vinegar is not high, so although vinegar can kill bacteria, its effect is not good.

We can use some more efficient disinfectants on the market, such as Pulan hypochlorous acid disinfectant, etc., which can be highly effective, safe and non-toxic, and can be imported disinfectant.

When we clean the process of daily cleaning, pay attention to cleaning the key positions such as the mouth of the cup, the mouth of the bowl, the inner wall of the cup and bowl, and the tail of chopsticks. Try to use lukewarm water to make the detergent work better.

Cleaning the bottom of the bowl cannot be ignored! If you don't pay attention to the bottom of the bowl, when the bowls are stacked, the bottom of one bowl will come into contact with the inner wall of the other bowl, and dirt and bacteria from the bottom of the bowl may enter the other bowl. After washing, the plates, bowls, chopsticks, and other utensils are left to dry naturally before being placed in the cupboard.

When storing in a cupboard, it is also best to store it in a standing position to avoid dust.

When using the dishwasher for cleaning, remove the dishes and chopsticks as soon as the program is finished and store them in a dry cupboard. Otherwise, bacteria are more likely to breed and will bring secondary pollution to the dishes and chopsticks that have already been cleaned.

Sterilize the dishes and chopsticks with boiling water. Yes, there is an absolute effect. I usually use chopsticks.

And the bowl is placed in the pot. Cook for 15 minutes. I think this will serve as a disinfectant.

Any bacteria are piping hot. 100 degrees in water. Generally, yes.

Disappearing.

Boiling water can be used for dishes and chopsticks, which has a certain disinfection effect. When the water boils, the temperature of the water reaches a very high value. The high water temperature has a certain disinfection function for the dishes and chopsticks, and it can be sterilized.

Under normal circumstances, boiling water can still play a certain role in disinfection and sterilization of dishes and chopsticks, but it is best to recommend that professional disinfection equipment can be used for reasonable disinfection, so that the health and safety standards will be higher.

Boiling water can sterilize dishes and chopsticks, but its effect is effective and can only kill very few microorganisms. Because for effective disinfection, two conditions need to be met: time and temperature.

The temperature of boiling water scalding dishes and chopsticks generally cannot be maintained at 100 degrees Celsius for a period of time, and then the time for boiling water scalding dishes and chopsticks is shorter. Therefore, scalding dishes and chopsticks with boiling water cannot be completely sterilized.

Using boiling water to disinfect dishes and chopsticks still has a certain effect, because high temperature does play a certain role in sterilization, but I use boiling water to disinfect dishes and chopsticks, but the sterilization is not comprehensive.

It is certainly useful to disinfect dishes and chopsticks with boiling water. This in itself is a very traditional way to sterilize dishes and chopsticks. Traditionally, every family has done this, including hotels and restaurants, and of course it takes long enough to disinfect dishes and chopsticks with boiling water.

If you just blanch it with boiling water, it will only remove some of the oil and stains on the surface. To disinfect with boiling water, soak the dishes in boiling water for at least three minutes.

Boiling water has a role in disinfecting dishes and chopsticks, and boiling water is high temperature, and high temperature can sterilize. Therefore, the dishes and chopsticks are generally sterilized and stored in the high-temperature disinfection cabinet.

Boiling water is useful for sterilizing dishes and chopsticks. Experiments have proved that wastewater can effectively kill more than 90% of harmful substances in dishes and chopsticks. In daily life, it is completely feasible to use boiling water for disinfection at home.

It is useless to disinfect the dishes and chopsticks with boiling water, as long as the dishes and chopsticks are boiled in boiling water for more than 15 minutes, most of the bacteria will be inactivated and play a role in sterilization, however, it cannot be disinfected, because most of the toxic substances cannot be eliminated in boiling water.

Boiling water has an effect on the consumption of dishes and chopsticks, and it uses the effect of high temperature to kill or inhibit the vitality of bacteria and viruses, so as to achieve the purpose of dishwashing dishes.