Before the text of today's article begins gradually, let's tell a somewhat scary story.
One Sunday, Aunt Zhang, who lives in Chaoyang District, Beijing, prepared a sumptuous lunch for the whole family. Unexpectedly, that night, relatives suddenly vomited and diarrhea, gradually.
The culprit is actually a worthless towel. To be precise, Aunt Zhang scrubbed the fish with a towel, then wiped the loofah and made it into a cold dish. The germs on the towel immediately entered the family's abdomen.
Image source: CNTV
20 1 1 It was reported in a variety show "Life Early Reference" of CCTV, and the title of the article was "A rag, the whole family was poisoned".
Image source: CNTV
It's been many years, and there is no other reason for food poisoning, but authoritative experts mentioned one thing that really deserves special attention:
The towels we use in our daily life are much dirtier than we thought.
How dirty is the cloth in the restaurant kitchen?
Generally speaking, there are two kinds of cloths in restaurants and kitchens at home: those for cleaning cupboards and those for washing dishes.
But no matter which kind, long-term contact with wastewater, vegetable oil, food residue. Such a piece of cloth containing nutrients, suitable environmental humidity and porous materials is really an amusement park for microbial strains.
Image source: Station Cool Luohai
You may well say that stalls, open air and sanitary conditions have not improved. Then let's take a look at the military logistics management canteen.
There is no doubt that the natural environment and management of military canteens are very strict, and even in the early 1990 s, the difference between raw towels and cooked towels was made.
However, in a statistical analysis of environmental pollution of towels in cooked vegetable areas, the over-standard rates of bacteria and Escherichia coli both exceeded 80%.
Image source: paper reference [2]
The condition of cleaning towels is not much better.
There is a scientific research on the environmental sanitation of kitchens in Shanghai residents' canteens. Among 300 household cleaning towels, 17.3% of the sample plates contain more than 2400 coliforms, and the environmental pollution rate of kitchen utensils such as bowls and plates is directly related to the environmental pollution of cleaning towels.
In addition, in many cases of microbial food poisoning, the same bacteria were also detected in the cleaning towel and could not be separated.
Which ones?
Are so many germs still alive?
Don't worry, the good news is that most microbial strains can live in harmony with people.
Some bacteria are also essential for physical and mental health, such as Bifidobacterium and Lactobacillus. It is a few pathogenic bacteria that make people sick.
But there are two bad news. First: it is difficult to remove pathogenic bacteria, and the detergent can't be cleaned.
Many people don't care about the cleanliness of the cleaning utensils themselves. After washing the bowl, squeeze the foam and fill it with water. But the detergent has only stains and no germs, and the germs left in the cleaning towel will continue to breed again.
If you soak the cleaning towel in muddy water again, overnight, the bacteria on it can already compete with the total number of people on the earth. In the above-mentioned restaurant kitchen hygiene research, more than 95% families wash towels every day, but 48.3% towels still contain environmental pollution caused by Escherichia coli.
Second: a towel is wiped everywhere, but I still don't remember to throw it away.
When I unpacked the new towel, I always thought very well: this one washes the dishes, this one cleans the kitchen stove, and that one cleans the chopping block. But this is not the case when it is used specifically. If you are impatient, even the water on the ground should be wiped with a clean towel. Results Pathogenic bacteria fled around with towels, which eventually led to the deterioration of kitchen environment in all restaurants.
Not to mention the older generation, never throw things away before they are worn out. ——
In the long run, a towel containing old hot pot oil and sediment, with complex taste and full of germs is thus cultivated.
Image source: Station Cool Luohai
That's disgusting
What should I do with the towel?
_
Special cloth pattern
The person who brushes the bowl is the person who brushes the bowl, and the person who cleans the cabinet countertop is the person who cleans the cabinet countertop. Try to distinguish them, such as using different colors or hanging them on different hooks. When it is necessary to wipe off the moisture on the ingredients, it is recommended to use kitchen paper, and it is best to test it according to the touch of the food.
_
There is a way to choose materials.
There is a very useful article called, it looks a bit like kitchen paper, and it becomes a piece of cloth after water. Strong water absorption, clean as soon as it is wiped, and the most important thing is to throw it away after use, so there is no need to worry about the secondary pollution of microbial strains.
Image source: Expert Committee on Health Standards
If you can't accept the solar throw, you can try it. This kind of towel has very good cleaning power and certain antibacterial ability.
The cleaning power is good because the superfine fiber is really fine, so it is larger than the surface and can quickly waste water. At the same time, superfine fiber itself is not a water-absorbent raw material, so water can't penetrate into chemical fiber, towels are very easy to dry, and bacteria can't survive in the natural environment.
Image source: Station Cool Luohai
Cleaning towels made of other porous structural materials are the least recommended. Although it absorbs water very well, it is very easy to leave food residues in the pores. If it is not cleaned, it will become a happy house for bacteria to eat.
_
Daily maintenance
Towels should be disinfected and sterilized in addition to washing off oil stains with detergent and drying. Disinfectant is usually boiled with 84%, or15min _, which can also play a bactericidal role.
The most important thing is to remember to take it down and put it on immediately. Don't say it's too dirty to wash off. Even if the towel looks neat, it's best to change it every 1~3 months.
Seeing this, there are also basin friends who throw doubts to everyone:
In fact, if you choose the right towel, laminated glass and furniture can be wiped spotless easily; Some towels don't need to be rubbed by hand, but they can be washed clean and tidy with water.
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Collaborative authoritative expert
Gao Bowen
Food technical engineer
Authoritative expert of examination and approval
Sun Yafei
Ph.D., Department of Chemistry, Tsinghua University.
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Paper reference
[1], Liu Lijian, Bi Yan Guang. Investigation and analysis of environmental pollution caused by pathogenic bacteria in food and towels in stalls in Jinxiang County [J]. Medicine Xiao Sha, 2005,21:331-332.
[2] Fu, Li Bangchuan, combing. Investigation on environmental pollution of cooked towels [J]. Journal of Preventive Medicine of China People's Liberation Army, 1990:377-378.
[3] Lu. Investigation and analysis of kitchen hygiene in Shanghai [D]. Shanghai: Fudan, 20 12.
[5] Cloud, Society. Application of chopping block and towel in catering kitchen [J]. CNC machine tools, 2008,: 12- 13.
[6] Sun Zhenke. Investigation on food hygiene and safety in kitchens of 40 restaurants of urban residents [J]. Occupational and Health, 2004, 20:94.
[7] Jin Feng, An Da, Yan Aili, et al. Investigation on Fungal Infection of Dining Towels [J]. China Public Health Service, 2005,21:1382.
Cui Guixiang, Cheng. Investigation on the total number of bacteria in towels in surgical treatment room and medical preventive measures [J]. Journal of Changzhi Medical College, 2000: 154- 155.
Ding Wang Shui Jun, Chen Qijiong, Sun Yongxiang, et al. Scientific research on growth habit and molecular structure analysis of Yersinia colonitis in food poisoning [J]. China Journal of Health Detection, 20 10/0,20:1326-1328.
[10] Li Xiaomei, Geng Yijie. Growth habit of Streptococcus citri and enterotoxin B [J]. China Subtropical Medicine, 2007, 7:6 17-6 19.
[1 1] Wang Linna, Yin Kajia, Sun Yunru, et al. Vibrio cholerae 1 12 strain [J]. China Journal of Hygiene Detection, 2007, 17: 65438+.
[12] Chu fajun, ran Lu, Mary, et al. Clinical epidemiological analysis of food poisoning reported by the national public health emergency network on 20/0/2008 [J]. China Journal of Food Hygiene and Safety, 20 12, 24:387-390.
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