Physical methods are the first choice for the sterilization of items. Do not use chemical disinfectants unless it is necessary. Submerging the tableware in water at a temperature of 56℃ for 30 minutes is an effective way to inactivate the virus. Boiling the water for ten minutes is recommended as some microorganisms are more heat resistant and the boiling point of water is lower at a higher altitude.
餐飲具如何消毒？
對(duì)物品的消毒，能用物理方法就不用化學(xué)消毒劑，如56℃、30分鐘的熱水就可以殺死病毒。在這種情況下，像餐飲具，就可以盡量選用物理加溫消毒的方式。但要考慮其他抵抗力較強(qiáng)的微生物和高海拔地區(qū)水的沸點(diǎn)低，所以建議煮沸十分鐘。
