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以往部队在营房或野营时,对食具消毒系采用煮沸、热水烫洗或用0.2%漂白粉液浸泡等方法进行。自1958年底部队进入施工地区以后,或因木柴及药品供应困难,或因容易打碎碗而多放弃不用,仅少数伙食单位尚用热水烫洗,但亦多不能达到消毒所要求的温度和时间。根据兄弟部队的经验,目前在0164部队基本上已全部建立了食具的蒸气消毒箱。为了了解这些蒸气消毒箱的效果是否确实,我们观察了36个食具蒸气消毒箱,发现了一些影响消毒效果的因素,并作了一些改进。现在把观察中所发现的一些问题提出来,供推广、改进蒸气消毒箱时的参考。
In the past when the troops in the barracks or camping, disinfection of utensils used boiling, hot water wash or soaked with 0.2% bleach solution and other methods. Since the army entered the construction area at the end of 1958, or because of difficulties in supplying firewood and medicine, or because it is easy to break the bowl, it is not necessary. Only a few food service units still use hot water to wash the dishes, but they can not reach the required temperature for disinfection time. According to the experience of the Brothers Force, there is basically a complete steam sterilization box for utensils in the 0164 unit. In order to know whether the effects of these steam sterilization boxes are correct, we observed 36 food steam sterilization boxes and found some factors affecting the disinfection effect with some improvements. Now some of the problems found in the observation put forward for the promotion and improvement of steam disinfection box reference.