Disinfected tableware with hygiene problems is often found on the market. In some disinfection service companies, thick grease and scum float in the disinfection pools, and workers pack the tableware and chopsticks with their bare hands, posing safety and health hazards with the disinfected tableware. Experts remind consumers that they can use "three tricks" to identify the quality of disinfected tableware.
First, you can observe with the naked eye through the sealed film. If the surface of the tableware has obvious cracks and breaks, it indicates poor quality. Regularly disinfected tableware is a type of magnesium-reinforced porcelain tableware that can withstand repeated high-temperature disinfection. It is made by adding components such as magnesium and aluminum to high-quality porcelain and then firing it at a high temperature of 1300°C. The product has high strength, is resistant to bumps and collisions, has a bright glaze on the surface, and a service life 3 to 5 times longer than ordinary ceramics. In contrast, ordinary porcelain is prone to cracks and breakage under sudden and drastic changes in temperature, which is not only inconvenient for cleaning and disinfection but also easily hides dirt and grime.
Second, carefully observe the surface of the disinfected tableware for any stains or water marks. Because disinfected tableware has been disinfected and dried at high temperatures, it should not be wet. If the disinfected tableware is damp or the sealed film has fog, its hygiene condition is questionable.
Finally, you can open the disinfected tableware and touch the walls of the tableware and glass with your hand to see if they are sticky, and check if there is grease on the glass. If it is sticky or has grease, it is an unqualified product. Disinfected tableware should also be labeled with the disinfection company's name, address, disinfection date, shelf life, and other information. The shelf life for disinfected tableware is generally 7 days.