How long does it take to disinfect tableware? Here are two main disinfection methods.

Tableware will be cleaned and disinfected after use, whether at home or outside. Many people sometimes think that tableware only needs to be washed and there is no need to go through the trouble of disinfection. This idea is totally wrong. The disinfection of tableware is related to the hygiene of the food we eat. Below I will share with you several methods of disinfecting tableware and the time required for disinfection.

1. Physical disinfection

1. Mechanical disinfection

Generally, scrubbing with soap and rinsing with running water can eliminate most or even all bacteria on your hands. Using a multi-layer mask can prevent pathogens from being discharged or invading from the respiratory tract. The use of ventilation device filters can keep the air in operating rooms, laboratories and isolation wards sterile.

2. Thermal disinfection

Including burning, boiling, flowing steam, high-temperature steam, dry heat sterilization, etc. It can cause pathogen proteins to coagulate and denature, causing them to lose their normal metabolic functions.

3. Radiation sterilization

There are two types of radiation: non-ionizing radiation and ionizing radiation. The former include ultraviolet rays, infrared rays and microwaves, while the latter include high-energy electron beams of type C rays (cathode rays). Infrared and microwaves mainly rely on heat generation to sterilize.

Sunlight exposure also relies on ultraviolet rays, but due to scattering and absorption in the atmosphere, only 39% can reach the ground, so it is only suitable for microorganisms with low endurance and requires longer exposure time. In addition to laboratory applications, filtration and sterilization can only be used in buildings with ventilation, where air filtration can be used, so it is difficult to apply to general disinfection work.

2. Chemical disinfection

According to their effects on pathogen proteins, they are divided into the following categories.

1. Protein-coagulating disinfectants include phenols, acids, and alcohols.

2. Mainly alkaline drugs, commonly used ones are sodium hydroxide, lime, etc.

3. Oxidized protein disinfectants

Including chlorine-containing disinfectants and peroxide disinfectants. Due to its strong disinfection ability, it is currently most widely used in medical and epidemic prevention work.

4. Cationic surfactants

The main ones are quaternary ammonium salts, which coagulate proteins at high concentrations and inhibit bacterial metabolism at low concentrations. It has the advantages of bactericidal concentration, low toxicity and irritation, no bleaching and corrosive effects, odorless, stable, and good water solubility. However, its bactericidal power is not strong, especially against spores. It is greatly affected by organic matter and has many incompatibility taboos, which are its disadvantages. Domestically produced products include Sanisol, Doumican and Doumican. Doumican has a stronger bactericidal effect. Its commonly used concentration is 0.5-1.0‰, and it can be used to disinfect skin, metal instruments, tableware, etc. It is not suitable for disinfecting excrement and secretions.