How dirty is the disinfection tableware set

Before going to the restaurant to serve the dishes, boiling water to scald the bowls is simply a must for warming up in the first half. Tear off the film and rinse the bowls and chopsticks one by one with boiling water. This is not just a simple habit, but it is also everyone's concern about the sanitation of the set disinfection tableware.

Disinfected tableware sets are very common. In recent years, health supervision departments in various cities in Guangdong have regularly announced the results of spot checks on disinfected tableware sets every year. Earlier this month, the Sanitation Supervision Institute of Shunde District, Foshan City announced the results of random inspections of local centralized tableware disinfection service units in the first quarter of this year. The results were surprising.

Spot check: More than half of the set disinfection tableware failed the spot check!

The sanitation supervision of service units for set disinfection tableware is an annual "routine" task of local sanitation supervision agencies. It is not uncommon for unqualified units to be notified by the health department. Check the public information on the official website to show:

Recently, the Shunde Sanitation Institute announced the results of spot checks on set disinfection tableware in the first quarter of this year. According to the official results, after spot checks of 13 tableware disinfection units, 9 were found to be unqualified, with a failure rate of 69.2%. The unqualified reason is that the plates, chopsticks, bowls, cups, etc. are not clean in the senses, and even coliform bacteria and synthetic detergents are detected.

Since 2011, the Guangzhou Municipal Health Administration has notified the public of centralized disinfection units for unqualified tableware every year. The unqualified rate in that year was 16%, and the annual unqualified rate has soared alarmingly!

The unqualified reason is consistent with the coliform bacteria exceeding the standard.

In Shenzhen, the results of spot checks also showed that the unqualified rate was 11.1%. Its unqualified items are also coliform bacteria and synthetic detergents exceeding the standard.

Also in Dongguan, the published spot check results showed that 40 units were randomly checked, with a failure rate of 27.5%. the

Why must we be vigilant if the random inspection fails?

Some neighbors may feel disapproving of the unqualified rate and unqualified reasons listed above. Then, you need to first understand the inspection of set disinfection tableware, which items will be tested and which items will not be tested.

According to the requirements of the notice of the General Office of the National Health and Family Planning Commission on printing and distributing the "Standards for Sanitation Supervision of Centralized Disinfection Service Units for Tableware and Drinking Utensils", the supervision and inspection of service units for centralized disinfection of tableware and drinking utensils by the health and family planning administrative department includes workplaces, cleaning and disinfection Equipment or facilities, production water and detergents and disinfectants used, factory inspection of tableware and drinking utensils, and packaging and marking of tableware and drinking utensils.

For set disinfection tableware, according to requirements, the health administrative department will test bowls, plates, cups, spoons and other supplies, and the testing items include sensory, coliform, salmonella, staphylococcus aureus, shigella, alkyl ( Benzene) sodium sulfonate, free residual chlorine, etc.

The reporter checked the unqualified test results published in many places, and it is not difficult to find that there are many "crisis" hidden in the seemingly white dishes. Roughly counting the unqualified items that have been announced, among them, sensory, coliform, salmonella, staphylococcus aureus, and synthetic detergent are the most common.

What's wrong with us if we fail the test?

The Health Supervision Department of the Guangdong Provincial Health and Family Planning Commission stated that coliform bacteria are not allowed to be detected. If this bacteria is detected in the sterilized tableware, it can be considered as an indicator of feces contamination, so there may be intestinal pathogenic bacteria. It may cause diarrhea; tableware that uses chemical disinfection methods and tableware disinfected by centralized disinfection service units for drinking utensils have residual chlorine residues exceeding the standard, and long-term intake may be harmful to the human body.

Experts said that rinsing the tableware with tea before use can remove the residue of detergent and dust to a certain extent. The Chief of the Medical Disinfection and Sanitation Supervision Unit of the Shunde District Health Supervision Institute also said, "Washing with boiling water before use is just a psychological comfort. Because the temperature and time are not enough, the effect of disinfecting the virus is almost zero."

What should consumers do?

Experts suggest "one look", "two smells" and "three touches". Regarding the hygienic problems of set disinfection tableware, "big-hearted" consumers will ridicule, "Big bacteria eat small bacteria, and small bacteria are used as supplements." Everyone should pay attention to their hygienic conditions, and can judge whether they are qualified by simple "one look", "two smells" and "three touches".

1. Check whether the plastic film of the tableware is clean, and whether the production information (such as factory address, contact number, product shelf life, etc.) is complete;

2. Smelling tableware is the residual smell of detergent, oil stains, etc.;

3. Touch the tableware with your hands to see if it is dry or if there is any rinse residue.