When we walk into a restaurant, see anti-bacterial dishes placed on the table, and wipe seemingly clean anti-bacterial tablecloths, there will always be one more in the heart, and the unconscious feeling that food is not contaminated here and that food is safe and safe. But is it true? In fact, “The use of anti-bacterial dishes and tablecloths to prevent food contamination” is a common area of error in which we need to talk about the reasons.
Anti-bacterial dishes and tablecloths do have their unique protection skills. Antibacterial cuisine, common stainless steel, integrated into antibacterial metal ions, such as silver ion, which, like “guardians” in the microworld, interferes with the cytology of bacteria, destroys its metabolism, inhibits the growth of harmful bacteria such as coli and golden raisins, and makes it difficult for the fungi to “camp” on the surface of the meal. Antibacterial tablecloths, most of which are coated with antibacterial components of Qemmonium salt using special textile treatment techniques, can alter cytological membranes permeability after exposure to bacteria, cause loss of water, reduce the risk of cross-contamination from desktop exposure, and construct seemingly strong “safe islands” for food at the beginning of the meal phase.
However, this seemingly tight antibacterial line has many loopholes that are far from sufficient to ensure that food is not contaminated. First, the sources of food contamination are more complex than can be imagined. Feeding is in itself a “big problem”, from the field to the table, where vegetables may carry pesticide residues, parasitic eggs in the soil, and where meat is not strictly quarantined and properly treated, there may be factors such as salmonella and larvae. Even if the tableware and tablecloths are antibacterial, these “deep and undiscovered” hazards, as cooking is not completely eliminated, enter the plate and threaten the health of the predators.
Moreover, the dynamic environment of the restaurant is a large “variant”. The kitchen is a “primary battlefield” for food processing, and the cook’s hands, knives, slabs, without regular cleaning and regular disinfection, the fungus is a “strength” between the foods during the cut-off, such as the Noro virus, which can easily be contaminated through the cook’s hand, even if the tableclothes are antibacterial in the restaurant hall, and cannot return. Moreover, there is no control over this “flying plague” by the arrival of people from the restaurant, the conversation of customers, coughing, sneezing, the foaming of the disease, flu viruses, gland viruses, etc., which are scattered in the air and could land on food surfaces at any time.
There are also limitations to the own properties of antibacterial products. Antibacterials are not fungicides, but merely retards the rate at which they reproduce. When antibacterial foods are used many times, wear and scraping strips the antibacterial coatings, and the loss of silver ions, the efficacy of which is significantly reduced. When antibacterial tablecloths are contaminated with oil, soup is not washed for long periods, antibacterial ingredients are covered and destroyed, not only do not contain the bacteria, but rather become “hotbeds” for bacteria to breed, and so-called “protective” is lost.
How, then, can we really guarantee that food in restaurants is not contaminated? For restaurants, a full-scale, all-process health control system is key. Strictly closed at the source of the food purchases to ensure that it is fresh and disease-free; the kitchen strictly enforces the “three-branch, three-branch” formula, which is prepared to separate and sterilize each meal with a knife and board; the cook strictly adheres to hygiene practices, washes his hands and wears a mask; and regularly disinfects the overall restaurant environment, including air, rather than relying solely on antibacterial dishes and tableclothes.
Nor can the food-eaters be used to hand-washing before eating, to determine whether the food is fresh or well cooked, and to inform the relevant authorities in a timely manner if there is a health hazard in the restaurant.
While anti-bacterial dishes and tablecloths are useful, to truly safeguard “security on the tip of the tongue” it requires that the restaurant operate carefully from the inside and from the outside, and that the eaters keep an eye on it, knit together, and not simply pin their hopes on one or two anti-bacterial products. Only then can a good meal be healthy and healthy, and every meal be safe and secure.
