Spring is an active time for bacterial growth. Kitchen dishes and rags are closely related to our lives and if they are not cleaned in time, bacteria may jeopardize our health. Because the dishcloth is the most important tool in the kitchen, everyone may be concerned. We will discuss how to choose the right dishcloth, how to clean and sanitize, and how to wash dishes scientifically. Today, I will discuss a small rag.

In the kitchen, rags have the most bacteria

A single rag can contain up to 500 billion bacteria, 100 times more than a toilet seat!

More than half of the bacteria found on dishcloths can cause illness, according to a study conducted by a technology consortium.

In the washing process, rags that have not been thoroughly cleaned will breed a lot of bacteria, natural sponges for cleaning,so that tableware cannot play a role in cleaning, as well as "secondary pollution" affect family members' health.

Only change them frequently to avoid the risk to the greatest extent. It is best to change the cloth once or twice a month, even if you wash them frequently.

The pros and cons of various types of dishcloths

Experts in hygienics and epidemic prevention say cotton feels good in the hand, but can swell after absorbing water, and cotton rags tend to harbor bacteria and become sticky if not wrung out and then cleaned. When used for a long time, cotton rags tend to become hard and brittle, so they are less effective.

Dishcloths made from sponges

It is common to find dishcloths with both yellow and green parts in double layers. A yellow sponge has a soft texture, absorbent, easy to foam, and is useful for cleaning cups and plates that are not scratch-resistant; however, its cleaning power is relatively weak, so it can be paired with diamond sand with a relatively strong cleaning power to remove dirt from cups and plates.

Plants for fiber hydrophilicity, oil drainage, water absorption and breathability are weaker than Chinese wood fiber through the dishcloth, but the wooden structure of the fiber will be sold at a higher price.

It is difficult to wash chemical fiber dishcloths, but their stability is higher, they are less likely to breed bacteria, nowadays, many car washes use chemical fiber dishcloths, the results are good.

Loofah plant fibers are net-like and easy to remove oil, but loofah branding is more challenging to remove.

From the kitchen of the "gastrointestinal killer", in the kitchen with steel wire ball, must be careful, careful, because the wire is easy to fall, accidentally lead to gastrointestinal bleeding, especially with children.

Lastly, how to clean and disinfect dishcloths

The bacteria themselves are attracted to moist environments, so we do not just casually place the dishcloth on a sink or stovetop. To thoroughly clean the work, it can be dried afterward.

Cleaning the cloth with detergent is a common method, but it is only a very superficial disinfection, and cannot kill bacteria on the cloth.

Sterilization by microwave: Soak and microwave for 3 minutes.

For boiling sanitization, place the cloths in boiling water for 3 to 4 minutes.

Add one ml of 84 disinfectant to 250 ml of water and soak the rags for over two hours.

In order to disinfect the rags, expose them to the sun without placing them in the sun.

Make sure they are changed often, preferably every month with a new tune.

To avoid bacterial cross-contamination, kitchen rags should also be kept separate from casework. One for cleaning sinks and countertops, one for knives and spatulas, and one for dishes and chopsticks.

This rag looks like garbage

Because the rags are contaminated after use, regardless of whether they are made of recyclable materials.

A scientific approach to dishwashing

Dish sorting treatment of oil with no oil pollution

To avoid mutual contamination and extra cleaning, it is advisable to categorize dishes by separating them into oily and non-oily, washing the former first before using the latter. Additionally, bowls containing raw meat should be kept separate from those with cooked food or fruits and vegetables. When stacking bowls, be sure to wash the bottom of each one to prevent bacteria from transferring to the other bowls. Neglecting this step could result in cross-contamination.

Be sure to wash the dishes as soon as possible, and don't soak them for a long time.

After a meal, families often place their bowls in the sink to soak and wash them together once everyone has finished eating. However, it's important to note that what is soaking is not just a bowl, but a pot of beneficial bacteria! The longer the bowl sits, especially during hot summer days, the more difficult it becomes to wash off food residues that have fermented and may cause an unpleasant odor. This also applies to plates - no matter how well we clean with sponges and detergent, there will still be some residual bacteria left behind. Therefore, it's recommended to wash dishes immediately after eating, before the water in the bowl dries up. Additionally, washing dishes while the bottom of the pan is still slightly warm helps grease easily rinse away when warm water is added.

To improve dishwashing efficiency, dilute the detergent

It's recommended that the detergent be diluted in half a bowl of water, mixed with a few drops of detergent. Dip a rag into the solution before using it to scrub. Avoid applying the detergent directly to the rag. For optimal results when washing dishes with detergent and other cleaners, use warm water. The detergents used in this process contain a high concentration of Chinese decomposition enzymes, which work most efficiently at around 38 degrees Celsius. Washing dishes in warm water allows for efficient use of various detergents, effectively doubling the decontamination capabilities and greatly improving dishwashing efficiency.

Rinse with hot water to remove detergent residue

The dishes finally remember to use hot water for rinsing, removing any residual oil and ensuring a clean surface. This is important because different bacteria can easily adhere onto the dishes and regular detergent may not be enough to remove all oil stains. To thoroughly cleanse the dishes, they also need to be rinsed under running water. Using cold water may cause the previously broken down oil to re-adhere to the surface, rendering the dishwashing process ineffective. Additionally, hot water allows detergents to dissolve better, preventing excess buildup and potential health issues for those who consume food on these dishes later on.

The chopsticks should be dried with water, and the table should be wiped clean as well

To avoid microbial reproduction, it is important to dry your dishes and chopsticks with water control after washing them, and then place them on the tableware water control rack. Do not dry with a rag to prevent microbial reproduction. Additionally, it is important to wipe down the sink and surrounding counters after washing dishes. Otherwise, the sink will become a breeding ground for microbial contaminants.

Avoid "oral infections" by sterilizing food and chopsticks.

Remember to sterilize your dishes after you've washed them. If you don't have a sterilizer, you can use ultraviolet light to sterilize them.

During the Chinese New Year, weather changes allow bacteria to breed. If you don't pay attention to your diet, intestinal diseases are more likely to occur.