As a country of catering in which chopsticks are used for dining, the consumption of disposable chopsticks has been kept at an alarming number. At present, environmental protection and energy conservation is an urgent need, and reducing the consumption of forest resources is a must. Our country has always advocated reducing the use of disposable chopsticks and using sterile chopsticks. So, do you have recycled chopsticks in the current restaurant? Is the disinfection of chopsticks not clean? Is there a formal disinfection standard and process for recycling chopsticks? We conducted a survey.
How to guarantee the safety of tableware disinfection and trust crisis?
The reporter first came to a rice noodle shop in Tianyuan District, Zhuzhou City. The chopsticks disinfection machine was actually placed in the store. The disinfection was completed. However, the reporter pulled out a pair of chopsticks and found that there were still white particles and some oil stains on it. In a rice noodle shop near the Hejia Tucao Market in the Lusong District, there is a disinfection cabinet not far from the door. There are not only chopsticks and dishes, but also leftover rice. The power supply is not turned on and the disinfection cabinet is not working. There is no sterilizer in the rice noodle shop, but chopsticks are cooked in boiling water. The boss claimed that such a disinfection method is more cost-effective.
A boss who has been doing rice noodle business for more than ten years has revealed to us that disinfection of chopsticks using a disinfection machine is not simply a matter of washing the chopsticks and putting them directly into the disinfection cabinet. Instead, it needs to be dried in advance to achieve thorough disinfection. This morning, the reporter visited a total of 6 rice noodle shops, half of which were disinfected by disinfection machine and boiled water, but each family prepared disposable chopsticks. The owner of the restaurant said frankly that they could not completely discard the disposable chopsticks because there were a few customers who were worried that the hygiene of the disinfection chopsticks would not meet the standard and would prefer to use disposable chopsticks.
It is understood that there are many ways to disinfect the chopsticks disinfection machine on the market. One is to use ultraviolet light for disinfection; the other is to disinfect ozone; the other is to dry and disinfect. At present, the restaurant uses more ozone-type chopsticks disinfection machine, which uses high-voltage circuits and discharge facilities to ionize oxygen in the air to synthesize ozone molecules, which can kill viruses and bacteria in an instant and play a disinfecting role. Wang Dexi, head of the Food and Beverage Supervision Department of the Food and Drug Administration, said that at present, two disinfection methods can be used on the market using a disinfection machine or boiled water for disinfection. It must be recorded after disinfection every day. The disinfection machine should be operated for at least 30 minutes. Boiling water disinfection must be boiled.
The doctor said that if the chopsticks are not dry and disinfected after being put into the disinfection machine, they will breed more bacteria than in the air. The most common one is Escherichia coli. Excessive bacterial flora can cause abdominal pain, diarrhea, bacterial infection, and even acute inflammation. Septicemia affects your health. Therefore, it is recommended that the public should try to develop good eating habits. It is best to bring their own tableware when dining out.
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