Tableware disinfection did you do?

We will undertake alexipharmic handling chopsticks to eat every day, but have to kitchen knife, cutting board, kitchen with scissors has been disinfected? Announced the global family health report, the report showed that cutting boards, towel, refrigerators, rags, chopper, water the handle, keyboard and other everyday objects to have frequent contact with surfaces contaminated with mold, shocking is the kitchen 'chopping block' on 200 times more bacteria than the toilet, and each cloth lurks a tens of billions of bacteria, out of thousands of times more than the toilet, the data showed that many are using the actual than the toilet dirty kitchen utensils. We overlooked a kitchen knife, food kitchen scissors should have so many bacteria, they all come from where? Today we have to solve for you. 1, what kinds of kitchen utensils and appliances is that we need to focus on? A kitchen knife, we often use a kitchen knife cut raw food, also some friends may also use this cut cut raw food chopper cooked food. Some friends will say, of course, this knife I cut raw food after rinse, very clean! Attention! Due to more bacteria and parasite eggs on raw food, therefore, inevitably to the pollution of kitchen knife, if with a kitchen knife to cut food, makes the cooked food pollution. Irrigate with flowing water and cannot solve the residues of bacteria and fungus on a kitchen knife. The same is true for the same cutting board and a kitchen scissors, simply rinse is can not solve the problem. 2, how to avoid this problem happen? 1) Cooked separately. Prepare two pieces of board and two kitchen knife. Put an end to a kitchen knife and cutting board and cut raw and cooked. 2) Keep clean. After the traditional cutting board with with hard brush and water scrub, wash dirt along with wood chips. If have, such as fish, meat and smell, can use dissolved salt wash rice water or detergent to wash brush, then rinse with warm water. Don't blanching, because the protein in the meat residue on the board, set up when it is heated, it is not easy to wash. Up to dry after being washed. The following introduction of several practical cleaning methods: ultraviolet disinfection: the kitchen knife and cutting board and so on more than 30 minutes in the sun insolates, such not only can kill bacteria, and can make the cutting board is dry, reduce bacteria breeding. Wash hot disinfection: use hard brush and water first cutting board, kitchen knife ( There are a kind of special cleaning tool cutter tooth brush style) Surface and the crack wash clean, with 100 ℃ boiled water immersion for three minutes. ( This method is suitable for wooden chopsticks) Salt disinfection: cutting board after each use, with a knife residue scrape board face, every 6 ~ 7 days on the surface and a layer of salt, such as well as sterilization, and can prevent board weather-shack. Vinegar disinfection: cut fish, meat, cutting board, as long as sprinkle with a little vinegar, dried in the sun, and then washed with water, there would be no smell. Chemical disinfection: one kilogram of water in 84 disinfectant ( Did, dew and) Destroy 50 ml soaking cutting board for about 15 minutes, then rinse off with clear water. Source: website administrator