Understand the method of tableware disinfection, special bowls, healthy living. Bowls, chopsticks, saucers, spoons and other tableware are daily necessities for family life. A large number of survey data indicate that various pathogenic microorganisms can often be detected from these tableware. If it is not thoroughly cleaned and disinfected in daily life, these utensils may become a medium for the spread of diseases such as hepatitis A, dysentery, typhoid, tuberculosis and food poisoning. Especially when some people in the family have obtained the above-mentioned various infectious diseases, these intestinal infectious diseases can cause mutual transmission of these intestinal infectious diseases in the family. Therefore, the daily disinfection of the commonly used tableware in the family is conducive to the safety of the whole family. There are two main types of tableware disinfection methods suitable for use in rural households:
1. Boiling disinfection method.
The boiling disinfection method is suitable for household tableware such as bowls, chopsticks, plates, dishes, pots, spoons, etc. This method is the simplest and most reliable to use in rural households. 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. Subsequently, the waste water is drained, and the sterilized dishes are placed in a clean cupboard for use.
2. Chemical disinfection method.
The chemical disinfection method is not as convenient as the boiling disinfection method for disinfecting tableware, so it is often used for tableware that cannot be sterilized by boiling. Chemical disinfectants that can be used in rural households include bleaching powder, sulfonate, peracetic acid, potassium permanganate, etc., and bleaching powder and sulfonate are mainly introduced here.
Bleaching powder disinfection
The bleaching powder disinfection tableware is easy to operate and has a good effect. The disinfection effect is achieved by soaking the tableware for 5% of the bleaching powder supernatant for 30 minutes. 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 to achieve disinfection purposes. 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 is irritating 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.
Sulfo disinfection
Sulfo is an efficient, fast-acting disinfectant. When sterilizing tableware with sulfonate, it can not only effectively kill the pathogenic bacteria on the tableware, but also have obvious damage and killing effect on hepatitis B virus. Therefore, sulfonate can be used for infection with viral hepatitis and dysentery. Disinfect the patient's tableware. In actual use, the disinfection effect can be achieved by soaking the tableware with 200-300 ml of sulfo disinfectant per liter for 2 to 5 minutes. Since the iodine and starch in the sulfonate 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 before being stored.
Tableware used in the home should be disinfected regularly. When there are infected patients, the utensils they use should be used exclusively for cleaning, disinfection and cleaning. Disinfected tableware should be dry, clean, free of oil, and no food residue; chopsticks, knives, forks and soup spoons should be placed in separate heads and tails, sealed with fixed kitchen utensils to prevent further contamination.
Vinyl Flooring,Plastic Flooring,Wood Design Vinyl Plank Flooring
Laminate flooring Co., Ltd. , http://www.nslaminate.com