非一次性餐具被抽檢出大腸（cháng）杆菌呈陽性你知（zhī）道嗎?

　　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.

　　“憑據（jù）劃定，餐館需求對非一次（cì）性餐具舉行。普通（tōng）稍大少許的餐（cān）館（guǎn）會配有特地的洗消間（jiān），顧名思義，即是衝洗的地方。小一點的餐館則會（huì）在廚房配有櫃。櫃有大有小，大的看起來像雙開門冰箱，小的則像古（gǔ）代的飲水機神態。”法律人員說明。

　　"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.

　　據打聽，餐具惟有在櫃裏連接半小時以上，才氣到達（dá）的結（jié）果。按普通餐飲店顧客就餐光陰計較（jiào），櫃每天起碼運作10小時，謀劃者（zhě）每月需為此多（duō）掏近百元的電費。而為了省電省錢，很多餐飲單元往往將（jiāng）櫃通電一小會（huì）兒（ér）大概（gài）幹脆欠亨電。

　　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.

　　讓法律人員印象非常深的是，有些（xiē）餐飲單元，櫃（guì）裏裝滿了種（zhǒng）種（zhǒng）雜物，此（cǐ）中一（yī）家塞滿了種種（zhǒng）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.

　　被抽檢餐具超六成（chéng）大腸杆菌呈陽（yáng）性

　　More than 60% of tableware tested were positive for E.coli據打（dǎ）聽，要（yào）是餐具大（dà）腸杆菌呈陽（yáng）性，可能惹起熏染性腹瀉（xiè）、急性腸胃炎、痢疾及肝（gān）炎等疾病的產生。

　　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日往後，新（xīn）《食品法》實施。關於拒不按劃定舉（jǔ）行餐飲具的餐飲單元（yuán）將予以5000~50000元不等的行政處罰。

　　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.

　　用熱水燙10秒 餐具結果更好（hǎo）

　　It is better to use hot water for 10 seconds to sterilize tableware關於飯店提供（gòng）的餐具，少許人習氣（qì）找服無員要點（diǎn）兒茶水燙（tàng）燙杯子（zǐ）和碗，但即日一條微博稱如許的技巧並不科學，由於很多飯店提供的不收費（fèi）茶水溫度並無到達100℃。記者為此到達北京市理化說明測試中間，根據《大眾的地方衛生檢驗技巧》（GB／T18204.4－2013）中關於大眾用品器具微生物的檢驗項目，舉行（háng）了三組試（shì）驗。

　　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).

　　記者留意到，這條微博稱開水燙燙碗（wǎn），達不到的結（jié）果，隻能將餐具上的塵埃撤（chè）除。在觀察中，八成以上的受（shòu）訪者表示去餐館用飯時，他們都邑（yì）用餐館（guǎn）提供的茶 水衝衝（chōng）碗盤。“固然碗盤看上去很潔淨，但應用的人就（jiù）怕上頭（tóu）沾染少許細菌甚麽的。”劉先生說，他普通會將熱（rè）水（shuǐ）倒在（zài）碗（wǎn）盤中停頓（dùn）十幾秒，以到達結果。不過對 於（yú）微博（bó）中提及的熱（rè）水（shuǐ）燙餐具並不行的說（shuō）法，劉（liú）先生也是將信將疑：“真相少許致病菌或是很耐高溫的。”

　　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."記者到達 北京市理化說明測試中間（jiān），試驗人員分別用大腸埃希氏菌、金黃色（sè）葡萄球菌、鼠傷寒梵（fàn）衲氏菌這三種多見致病菌塗（tú）抹在餐（cān）具（jù）中的（de）杯子上，隨後再用無菌采樣棒對杯（bēi）子 舉行采樣。次采樣（yàng）完畢後，試（shì）驗人員分別用涼（liáng）水、70℃的水對餐具舉行了衝洗，每次光陰（yīn）連接10秒鍾。隨後，試驗人員再次對杯子舉行細菌采樣，四次采樣 的麵積均為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.

　　經過24小時的細菌培植，觀測（cè）杯子上殘留的細菌數（shù）目。以上是一（yī）次性餐具廠家（jiā）為大家介紹的相關內容，想要了解更多內容，歡迎訪問網站（zhàn）：https://www.shuiniguan.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: https://www.shuiniguan.com