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食具消毒方法可分为物理热力消毒和化学药物消毒两大类。热力消毒包括煮沸、蒸汽、红外线消毒等。化学消毒是使用洗消剂进行洗涤和消毒,最常用的消毒药物有含氯制剂如漂白粉、次氯酸钠溶液等。化学消毒有药物残留,所以,用含氯洗消剂消毒的食具表面残留有游离性余氯,余氯易与水中有机酸反应,在加热的过程中会生成三氯甲烷等致癌物,如果用含氯洗消剂消毒的食具没有用洁净水清洗干净,余氯含量超标,会对人
Disinfection of utensils can be divided into physical thermal disinfection and chemical disinfection of two categories. Heat disinfection, including boiling, steaming, infrared disinfection and so on. Chemical disinfection is the use of detergents for washing and disinfection, the most commonly used disinfectants are chlorine-containing preparations such as bleach, sodium hypochlorite solution. Chemical disinfection of drug residues, therefore, disinfectants with chlorine disinfectant surface residual free residual chlorine, residual chlorine easily react with organic acids in the water, the process of heating will generate chloroform and other carcinogens, if With chlorine disinfectant disinfection of utensils did not use clean water to clean, excess chlorine content will be on the people