Tableware disinfection method

1, steam sterilization
Wash tableware sets in size and place them on a clean large cage, cover them, and steam them. After the water has boiled, continue to steam for another 20-30 minutes. The tableware is cooled by a natural cooling method. Do not wipe with a dirty rag when using it, so that the tableware is contaminated and becomes a source of infection again.
2, using sunlight UV disinfection
The ultraviolet light of the sun has strong bactericidal ability. If the above method cannot be used, the tableware can be washed and exposed to the sun for more than 40 minutes, which can play the role of disinfection and sterilization. Be careful not to be contaminated by dust and mosquitoes when drying.

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3, boiling disinfection method
This method is the easiest to use in rural households, boiled and disinfected. The boiling disinfection method is suitable for household tableware such as bowls, chopsticks, plates, dishes, pots, spoons, etc. reliable. Specific practice: place the washed bowls, pots and other tableware upright in the pot, add water to immerse the disinfected tableware, and then continue to boil for 5-15 minutes to achieve the purpose of disinfection. Then, drain the waste water and put the disinfected tableware. Spare in a clean cupboard.
4, bleaching powder disinfection
The effect is good. The 5% bleaching supernatant is soaked in the tableware for 30 minutes to achieve the disinfection effect. Use a piece of bleaching flakes to make a paste, add 1000 ml of water to prepare 200 mg of effective chlorine disinfectant per liter, soak the washed tableware for 5 minutes, also achieve the purpose of disinfection, bleaching powder disinfection tableware is easy to operate. Under normal circumstances, the disinfectant can be used repeatedly for 4 hours. Since the bleaching powder is a chlorine-containing disinfectant, the disinfected tableware often has a chlorine smell, which has a certain soothing property to people. Therefore, it is possible to rinse with a small amount of boiling water before using the tableware, so that the chlorine taste can be significantly reduced.
5, sulfo disinfection
It can not only effectively kill the pathogenic bacteria on the tableware, but also has obvious damage and killing effect on the hepatitis B virus. Therefore, the sulfonium can be used for disinfection of tableware for infected patients such as viral hepatitis and dysentery. In actual use, the disinfection effect can be achieved by soaking the tableware with 200-300 ml of sulfo disinfectant per liter for 2~5 minutes. Since the iodine and starch in the sulfonium can produce purple-blue stains, the tableware should be rinsed clean before disinfection; the disinfected tableware often has foam, which can be washed with clean and clean water, and the sulphur is one. An efficient, quick-acting disinfectant. When disinfecting tableware with sulfonate.

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6, oven disinfection
Such as infrared disinfection cabinet, etc., the temperature is generally around 120 ° C, disinfection for 15-20 minutes.
7, immersion disinfection
Tableware that is not resistant to high temperatures, especially beer, may explode, deform, etc., and may be soaked with a disinfectant such as bleaching powder, chloramine or potassium permanganate. When immersing, be sure to pay attention to the liquid medicine. The concentration of the liquid should be as required, such as 0.5% clear liquid for bleaching powder.

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