Baby bottles and tableware are the hardest hit by bacteria


Every time you go out, the first thing you do must be this: Pick up the kettle on the table, pour some hot water to blanch the tableware, shake the water in the bowl (or cup) a few times, and then pour it away. The name is "disinfection and sterilization", and then I happily start my meal.

But here comes the question, can this really achieve your goals? How can we truly disinfect tableware, cups, and milk bottles?

It can be disinfected and sterilized by scalding, so don't count on it. At most, it will be comforting.

First of all, there are two conditions for disinfecting bowls and cups with hot water:

High temperature, enough time

Generally speaking, even if you use boiling water at 100°C, the tableware must be immersed in it, at least heating for more than 5 minutes to achieve the sterilization effect. Besides, the hot water provided in the restaurant is 80 degrees Celsius at best. Put a little bit in the cold tableware, the temperature will only become lower. Moreover, when ironing the tableware, everyone just shook it for a few seconds and then dumped it out. Who can burn it to death at this time? Tell me the picture.

So use the hot water in the restaurant to scald the bowl for disinfection, no matter the temperature or time is not enough to kill the pathogenic bacteria. But it is reasonable to use hot water to rinse the tableware, it can still wash away some visible dirt and some bacteria, but the effect is limited.

The same goes for the sterilization of baby bottles, which mothers are very concerned about. Considering that many mothers have concerns about disinfectants, and there may not be a baby bottle sterilizer at home, let's teach you how to use the most practical and safest "boiling method" to sterilize baby bottles:

In order to avoid secondary pollution, it is best to take out the milk bottle sterilized by boiling water and use it directly to make milk powder (do not leave it out for a long time after sterilization). If you take it by hand, be sure to clean the handle. You can also use sterilized bottle holders to hold these items.
If the bottle is not used temporarily, take it out and dry it, and store it in a clean, covered, sealable container.

For babies over 6 months, the milk stains on the feeding bottle and pacifier can be thoroughly cleaned, and kept in a dry and airtight storage, so there is no need to be too entangled in disinfection and sterilization. (If mothers feel that the water pollution in their home is serious, it is recommended to sterilize the baby bottle until the baby is 1 year old)

In addition to the tableware and baby bottles mentioned above, which are directly in contact with food, there are actually several bacteria-hit areas in the kitchen that need attention, such as the dirtiest sinks, rags, and cutting boards in the kitchen. It needs to be cleaned up with disinfectant regularly (such as a week).


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