Tableware disinfection is a crucial measure to cut off the transmission routes of infectious diseases and an important part of safeguarding public health.
The disinfection effects of tableware vary with different methods. These include steam disinfection, boiling disinfection, chemical immersion, electronic disinfection cabinets, and dishwashers.
According to literature reports, the pass rates for disinfection are 73.5%, 70%, 48.1%, 61.6%, and 88%, respectively. The pass rate for tableware without any disinfection measures is only 26.7%. It is evident that steam and boiling disinfection have the highest pass rates for tableware, followed by electronic disinfection cabinets, with chemical immersion being the lowest. The hygiene facilities also have a certain impact on the disinfection effect. The hygiene measures for establishments with dedicated cabinets for storing disinfected tableware are much better than those without. Therefore, it is a reminder to the general public to pay close attention to tableware disinfection when choosing a dining establishment.