Nowadays, in many chain fast food restaurants and snack bars, a “chopstick disinfection machine†is placed, which is marked with “disinfection†and “cutting chopsticks†buttons. Customers only need to press “Chopsticks†or directly extract them. You can get the chopsticks after disinfection. This seems safe and hygienic, gradually replacing the use of disposable chopsticks. However, the Nanning Food and Drug Administration recently conducted a spot check on these chopstick sterilizers. The results showed that none of the 10 samples were qualified and E. coli was detected.
There are two main types of chopsticks disinfection machines currently on the market: one is made of stainless steel, the box is marked with "ultraviolet disinfection", and the price is around 70-80 yuan; another type of plastic body is more common, claiming to use ozone. Disinfection, and some also claim that the microcomputer is disinfected, and the price ranges from 200 to 300 yuan. So, what is the disinfection effect of these disinfectors?
To this end, the reporter visited a ramen noodle restaurant in Chaoyang District, Beijing, and found that although some chopsticks were disinfected by a sterilizer, there were still obvious oil stains on them; some chopsticks were even washed and stored only in the sterilizer for a while. There are still traces of water on it. In fact, the use of ozone disinfection chopsticks disinfection machine, it takes more than half an hour to disinfect, UV disinfection chopsticks disinfection machine, disinfection time takes more than 15 minutes. Therefore, this practice of putting only the washed chopsticks into the sterilizer "walking through the scene" undoubtedly provides favorable conditions for the breeding of bacteria and viruses.
On March 19, Nanning Food and Drug Administration issued an emergency notice, in view of the possible safety hazards of chopsticks disinfection machine, please stop using chopsticks disinfection machine and switch to heat disinfection to ensure that tableware meets hygiene requirements. .
Tan Liangzhi, captain of the Health Supervision Office of the Haidian District Health Bureau in Beijing, told the Life Times that high-temperature cooking is the simplest and safest way to disinfect tableware. Chopsticks and other tableware should be disinfected once a week. Cook the chopsticks in boiling water for 30 minutes, or heat them in a microwave for 2-3 minutes. It can also be chemically sterilized by mixing 84 disinfectant and water at a ratio of 1:200 and soaking the chopsticks.
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