非一次性餐具被抽检出大肠杆菌呈阳性你知道吗?

　　In many hotels and restaurants, short and long disposable tableware is provided, which is worthy of award from the perspective of environmental protection. But if the tableware hasn't been disinfected, it's appalling to think about it. Due to such a common environment, Zhang San used chopsticks in the afternoon and Li Si used them in the evening.

　　“凭据划定，餐馆需求对非一次性餐具举行消毒。普通稍大少许的餐馆会配有特地的洗消间，顾名思义，即是冲洗消毒的地方。小一点的餐馆则会在厨房配有消毒柜。消毒柜有大有小，大的看起来像双开门冰箱，小的则像古代的饮水机神态。”法律人员说明。

　　"According to the rules, restaurants need to disinfect non disposable tableware. Ordinary restaurants with a little larger will be equipped with a special washing and disinfecting room, as the name suggests, which is the place for washing and disinfecting. Smaller restaurants have disinfecting cabinets in the kitchen. The disinfection cabinet is big or small, the big one looks like a double door refrigerator, and the small one looks like an ancient water dispenser. " Description of legal personnel.

　　据打听，餐具惟有在消毒柜里连接消毒半小时以上，才气到达灭菌消毒的结果。按普通餐饮店顾客就餐光阴计较，消毒柜每天起码运作10小时，谋划者每月需为此多掏近百元的电费。而为了省电省钱，很多餐饮单元往往将消毒柜通电一小会儿大概干脆欠亨电。

　　According to inquiry, tableware can only reach the result of sterilization and disinfection if it is connected and sterilized in the disinfection cabinet for more than half an hour. According to the dining time of ordinary restaurant customers, the sterilizer should be operated for at least 10 hours every day, and the planner should pay nearly 100 yuan more for electricity every month. In order to save electricity and money, many catering units often power on the disinfection cabinet for a short time or simply owe Hengdian.

　　让法律人员印象非常深的是，有些餐饮单元，消毒柜里装满了种种杂物，此中一家塞满了种种塑料袋。

　　What impresses the legal staff is that some catering units and disinfection cabinets are filled with sundries, and one of them is filled with plastic bags.

　　被抽检餐具超六成大肠杆菌呈阳性

　　More than 60% of tableware tested were positive for E.coli据打听，要是餐具大肠杆菌呈阳性，可能惹起熏染性腹泻、急性肠胃炎、痢疾及肝炎等疾病的产生。

　　According to inquiry, if tableware Escherichia coli is positive, it may cause infectious diarrhea, acute gastroenteritis, dysentery and hepatitis and other diseases.

　　2015年10月1日往后，新《食品安全法》实施。关于拒不按划定举行餐饮具消毒的餐饮单元将予以5000~50000元不等的行政处罚。

　　From October 1, 2015, the new food safety law will be implemented. Those who refuse to disinfect the dining utensils according to the regulations will be given an administrative penalty ranging from 5000 to 50000 yuan.

　　用热水烫10秒 餐具灭菌结果更好

　　It is better to use hot water for 10 seconds to sterilize tableware关于饭店提供的消毒餐具，少许人习气找服无员要点儿茶水烫烫杯子和碗，但即日一条微博称如许的消毒技巧并不科学，由于很多饭店提供的不收费茶水温度并无到达100℃。记者为此到达北京市理化说明测试中间，根据《大众的地方卫生检验技巧》（GB／T18204.4－2013）中关于大众用品器具微生物的检验项目，举行了三组试验。

　　As for the disinfected tableware provided by the hotel, some people are used to asking for tea and scalding cups and bowls without any staff. But a micro blog said that such disinfecting techniques are not scientific, because the temperature of the free tea provided by many hotels does not reach 100 ℃. For this reason, the reporter arrived at Beijing physical and chemical description test center, and conducted three groups of tests according to the inspection items of microorganism in public appliances in "public's local health inspection skills" (GB / t18204.4-2013).

　　记者留意到，这条微博称开水烫烫碗，达不到消毒的结果，只能将餐具上的尘埃撤除。在观察中，八成以上的受访者表示去餐馆用饭时，他们都邑用餐馆提供的茶 水冲冲碗盘。“固然碗盘看上去很洁净，但应用的人就怕上头沾染少许细菌甚么的。”刘先生说，他普通会将热水倒在碗盘中停顿十几秒，以到达消毒结果。不过对 于微博中提及的热水烫餐具并不行消毒的说法，刘先生也是将信将疑：“真相少许致病菌或是很耐高温的。”

　　The reporter noticed that the micro blog said that boiling water and scalding bowls could not achieve the result of disinfection, so only the dust on the tableware could be removed. In the observation, more than 80% of the respondents said that when they went to the restaurant for dinner, they would use the tea provided by the restaurant to make dishes. "Although the dishes look clean, the users are afraid of a little bacteria on their heads." Mr. Liu said that he would normally pour hot water into a bowl and pause for more than ten seconds to reach the disinfection result. However, Mr. Liu also doubted that the hot water tableware mentioned in the microblog could not be sterilized: "the truth is that there are a few pathogenic bacteria or very heat-resistant ones."记者到达 北京市理化说明测试中间，试验人员分别用大肠埃希氏菌、金黄色葡萄球菌、鼠伤寒梵衲氏菌这三种多见致病菌涂抹在餐具中的杯子上，随后再用无菌采样棒对杯子 举行采样。次采样完毕后，试验人员分别用凉水、70℃的水对餐具举行了冲洗，每次光阴连接10秒钟。随后，试验人员再次对杯子举行细菌采样，四次采样 的面积均为25平方厘米。

　　The reporter arrived at the middle of the physical and chemical test in Beijing, and the test personnel respectively applied three common pathogens, Escherichia coli, Staphylococcus aureus and typhoid Fanta, to the cup in the tableware, and then used the sterile sampling rod to sample the cup. After the first sampling, the tester washed the tableware with cold water and 70 ℃ water respectively, and connected them for 10 seconds each time. After that, the experimenter took another bacterial sample of the cup, and the area of the four samples was 25 square centimeters.

　　经过24小时的细菌培植，观测杯子上残留的细菌数目。以上是一次性餐具厂家为大家介绍的相关内容，想要了解更多内容，欢迎访问网站：//www.ucgmex.comAfter 24 hours of bacterial cultivation, the number of bacteria remained on the cup was observed. The above is the relevant content introduced by disposable tableware manufacturers. To learn more, please visit the website: //www.ucgmex.com