How to sterilize chopsticks? Can boiling water and wet wipes really disinfect dishes and chopsticks?

Chopsticks are the tools we use when we eat, and they are daily necessities that we can't live without. As the saying goes, if the chopsticks we use every day are not clean and contaminated with a lot of bacteria, it will have a great impact on our health. In the cleaning and disinfection of chopsticks, we should pay attention to the following points.

First, the newly purchased chopsticks should be thoroughly cleaned and disinfected first. Chopsticks are often stained with a lot of dust and bacteria from production to transportation and then to our homes. For newly bought chopsticks, first rinse them with water, or add dish soap to help wash off the dust on the surface, then put them in a pot and boil for about 30 minutes.

The average bacterium dies almost completely in half an hour at 68 degrees Celsius. Finally, drain the processed chopsticks, air dry, and place them in a dry place so that they can be used next time. In addition to boiling water, we can also use a microwave oven to heat it, or buy a household sterilizer.

Second, moldy chopsticks are treated with edible alkali and salt. Moldy chopsticks should not be used directly, or simply rinsed with water. Add water to the pot, bring to a boil, add some edible alkali and salt, then put the chopsticks in and cook for 10 to 15 minutes.

Edible alkali is alkaline, which can eliminate mold on chopsticks, and after drying, you can continue to use it.

Third, clean the chopsticks and air dry them before putting them into the chopstick cage. A humid environment is often a good place for bacteria to breed, and putting the wet chopsticks directly in the chopstick cage will breed a lot of bacteria after a long time. So after we wash the dishes and chopsticks, we shake off the excess water, place them in a dry place to air dry, and then put them in the chopstick cage.

With the development of commerce, more and more chopsticks with various kinds and novel materials appear in supermarkets. Chopsticks are often in contact with high temperature environments, so we don't choose chopsticks made of plastic, bamboo chopsticks and wooden chopsticks are non-toxic and harmless, and lightweight and convenient, suitable for us to use. In addition to cleaning chopsticks to disinfect and air-dry, it is also important to change chopsticks regularly.

Bacteria on chopsticks can only be destroyed at temperatures above 100 degrees. Therefore, boiling water and wet wipes cannot play a role in disinfection. To disinfect tableware at home, you can put the dishes and chopsticks in boiling water and boil them for three minutes every once in a while.

Or buy a special kitchen disinfection cabinet and disinfect it.

Chopsticks sterilized can be boiled in a pot. If you want to achieve the disinfection effect, you need to completely submerge the disinfectant in water and heat and boil to 100°C for at least 5 minutes; Wet wipes need to pay attention to their classification, there are ordinary paper towels for cleaning, there are antibacterial toilet paper towels, and there are also disinfectant wipes.

Boiling water scalding depends on what conditions you put in it, in the ordinary sense of boiling water scalding can not achieve the purpose of disinfection at all, only boiling water lasts for fifteen minutes, the temperature is close to 100 degrees Celsius is effective, and wet wipes to professional disinfectant wipes, not all wet wipes can.

Chopsticks should be sterilized in a sterilization cabinet. Unless it is boiling water at 100 degrees Celsius, boiling water and wiping dishes and chopsticks with wet wipes cannot be disinfected.

After washing, it is best to put the chopsticks in the sterilizer to disinfect. Boiling water can destroy some bacteria, and wet wipes are mainly used to wipe some dust on them.

For tableware, high-temperature boiling is indeed the most common disinfection method, and many germs can be killed by high-temperature disinfection. However, there are two conditions that must be met for high-temperature disinfection to truly achieve the effect, one is the temperature of the action, and the other is the time of action.

Therefore, scalding the bowl with boiling water before eating, due to insufficient temperature and time, can only kill a very small number of microorganisms, and cannot guarantee to kill most pathogenic microorganisms. To achieve results, boiling, circulating steam, or using infrared to sterilize cupboards are all options. If you use boiling, in order to achieve real disinfection, you must cook for a while, and use infrared to disinfect the cupboard for 15-30 minutes.

In daily life, there are many people who choose to eat out, and when eating, they will use hot boiling water to scald all the tableware to achieve the effect of disinfection. In fact, there is a certain scientific basis for this, because boiling water reaches a certain boiling point, which can kill those bacteria and achieve the effect of disinfection. Although disinfection with boiling water can achieve the effect of disinfection, the effect is not obvious.

High-temperature disinfection requires putting a thing in a pot to boil, after a certain boiling point, a certain amount of time to be able to kill these bacteria, just simply brew with boiling water, this time is too short, may not kill bacteria, and can not achieve the situation of disinfection. Therefore, in daily life, if you want to use boiling water for disinfection, this step is not necessary, it is just a psychological comfort.

There are a lot of bacteria, they can die at a boiling point of 100 degrees, such as E. coli, Salmonella, these bacteria can be eliminated. However, there are some bacteria that are more resistant and can survive in high temperature conditions. Generally speaking, in a high temperature environment, it takes two or three minutes to kill all these bacteria, and the boiling water that has just been served has gone through a period of time, and it will slowly fail to reach the boiling point and cannot eliminate the bacteria.

Therefore, using boiling water to scald dishes and chopsticks in a restaurant can only eliminate dust, but not bacteria.

If you want to make your dishes cleaner, you must soak them in water and vinegar, and then boil the water after soaking them completely to achieve the disinfection effect. However, in daily life, it is difficult for us to disinfect these dishes and chopsticks, so we can also buy a disinfection cabinet and put the dishes and chopsticks directly into it to achieve the purpose of disinfection. After knowing this, when you go to the restaurant, if the dishes and chopsticks are clean, there is no need to scald those bacteria with boiling water, and they can't be killed at all.

Boiling water can play a certain role in disinfection, because the high temperature can kill some bacteria, but there will also be a small number of bacteria that are resistant to high temperature that cannot be killed.

Yes, because high temperature can kill a lot of bacteria, and the temperature of boiling water is very high, so it can be sterilized.

Absolutely. Because the temperature of boiling water is particularly high, high temperature can play a role in disinfection, and high temperature can kill bacteria.