Common methods of tableware disinfection, when cleaning need to pay attention to

Tableware are susceptible to a variety of pathogenic microorganism pollution, if not thorough cleaning and disinfection, can become the media of gastrointestinal infectious diseases, lead to the occurrence of infectious diseases and partial pop. Now many families like to use detergent to clean tableware, thought it would have the clean thoroughly, but in fact only degreasing detergent effect, without sterilization and disinfection functions, so be sure to disinfect processing. The following by the common method of jingdezhen introduce high-end tableware tableware disinfection, what will you pay attention to during cleaning. Common tableware disinfection method 1, boil disinfection method. This method is the most convenient and reliable, the dining utensils and tableware are completely submerged in water after cleaning, after boiling water for 10 to 20 minutes. If infectious diseases ( Such as liver inflammation) With the need to boil disinfection tableware 10 to 20 minutes, then wash. 2, steam disinfection. Flow through the steam 90 redundant, 10 minutes can kill common bacteria of intestinal infectious diseases, family practice tableware and can be steamed steamed steamed bread top together, which ensure toxin elimination time, and save fuel. Such as home have hepatitis patient, disinfection should be continued for 30 minutes. 3, tableware disinfection cabinet disinfection method. Market meet the national standards of tableware disinfection cabinet, adopting the way far red and outside high temperature disinfection, some way of ozone disinfection, it can effectively kill the germs often see, but should strictly according to use disinfection cabinet use manual provided by the manufacturer. 4, chemical disinfection method. Common use drift * * * * *, * * *, iodine volts, * * * *, etc. , such as * * * * disinfection, clean tableware, 1:50 00 solution made up to * * * * leach bubble 30 ~ 60 minutes, remove with clean water, again after blanching. Set aside. There are a lot of tableware disinfector for sale on the market at present, many with gas disinfectant is given priority to, complementary with detergents, stabilizers, preservatives, more suitable for disinfection tableware. When choose, should buy those who have the production license, and according to the instruction of tableware disinfection. 5, microwave disinfection method. Many families have a microwave oven, can also be used to sterilize tableware. For dry bowls, chopstick, dish cloth and so on application of water after soaking disinfection; For glass, plastic, metal, food should be soaked in water or use wet cloth parcel before disinfection. Dry metal tableware don't directly in the microwave sterilization, because disinfection effect is not good, and may produce electric spark, damage the magnetron. Cleaning utensils should pay attention to what 1, all the dishes should be * * * * time after use clean, along with a brush, please do not long-term pile up in the sink. 2 are attached to the tableware, if food waste is difficult to remove, please use brush or brush slowly remove the plastic, rubber or extend the soak time, * * * * do not use the knife or other sharp hard shaving. 3, most people will knife, fork and spoon, together with other dishes to wash. If washed by hand, should be cleaning glassware, flatware clean fork spoon again, finally wash the dishes. 4, light with light. Tableware and cooking utensils accidentally collision will reduce its service life, try not to make the tableware 'fight' is the most basic maintenance methods. 5, the correct use of detergent. Before in clean tableware, first of all, according to the different products, with a variety of detergents. 6, the kitchen is often open a window ventilated. Often open a window ventilated take a breath, can make kitchen air pure and fresh, eliminate dampness, tableware and cooking utensils is not easy to touch dirt or grease, good for keeping fresh and clean. Seven, wash the dishes, remember to never be stained with oil tableware first began. Oil content less tableware, such as cups, bowls. 8, don't fold the greasy dishes, habit of a lot of people after the meal, after plate stacked together to sink, in fact it will make more greasy and difficult to clean tableware. Can use the article such as peel first smeary clean shave their bowl dish, then respectively to get the cleaning tank. Related: what are the western-style food tableware put rules, what would be the right way to use the common characteristics of all kinds of tableware, what matters need attention when using