What are the misunderstandings of dinnerware disinfection?
For dinnerware, high temperature boiling is indeed the most common method of disinfection. Many germs can be killed by high temperature disinfection. However, two conditions must be met for high-temperature sterilization to be truly effective. One is the temperature of action, and the other is the time of action.
There are many types of microorganisms in gut-transmitted diseases. Bacteria that often cause acute diarrhea include pathogenic Escherichia coli, Salmonella, Shigella, Vibrio cholerae, and Bacillus cereus. Most of these bacteria can die after being heated at 100°C for 1-3 minutes or at 80°C for 10 minutes. If the heating temperature is 56°C, these bacteria can still survive after heating for 30 minutes. In addition, certain bacteria are more resistant to high heat. Such as anthrax spores, cereus spores, etc.
So, scald the bowl with boiling water before eating. Due to insufficient action temperature and action time, only a very small number of microorganisms can be killed. It is not guaranteed to kill most pathogenic microorganisms. Boiling, circulating steam, or using infrared rays to sterilize cupboards are all options to achieve results. If using boiling. To be truly sterilized, it must be cooked for a while. It generally takes 15-30 minutes to disinfect cupboards with infrared rays.
Qualified standards for dishwashing and disinfection:
1. The surface of the tableware is smooth, no oil stains, no peculiar smell, and dry.
2. The residual amount of sodium alkyl iodate on tableware is less than 0.1mg/100 square centimeters. Free residual chlorine is less than 0.3mg/L.
3. The coliform bacteria on the tableware is less than 3/100 square centimeters, and no pathogenic bacteria can be detected.
