Sampling inspection of chopsticks sterilizers does not have any qualified E. coli and other serious violations

In recent years, a device called a "chopstick sterilizer" has appeared in some restaurants in many cities across the country. However, many citizens expressed concern about the effect of the "chopstick sterilizer". In March 2013, the relevant departments of Nanning City issued an emergency notice, requiring catering service units to suspend the use of "chopstick disinfection machines". Can the chopsticks sterilized by the "chopstick sterilizer" really be reassuring? Reporter conducted a survey.

"Chopsticks sterilizer" has become a must-have item for some restaurants

Gently press the "Chopsticks Out" button, and a row of chopsticks is automatically stretched out from a square machine. The reporter saw in a rice noodle shop on Xiangbin Road, Nanning City, this kind of equipment called "microcomputer chopstick disinfection machine", the words "chopsticks have been sterilized, please use it with confidence" are printed on the front of the machine, and there is a "switch" on the machine. "Disinfect" "Chopsticks out" and other buttons, when a row of chopsticks is taken out, new chopsticks will automatically come out. The LCD display will show the time to "sterilize".

The "chopstick sterilizer" has won the favor of many restaurants, and canteens of some units have also begun to use this equipment. In Minzu Avenue in Nanning City, Sanzhong Road in Liuzhou City and other sections, most of the rice noodles and fast food restaurants have used this kind of disinfection machine.

However, many citizens have doubts about the effect of the "chopstick sterilizer". Wei Dong, who lives on Chahuayuan Road, Nanning City, said: "I noticed that the appearance of sterilizers in different restaurants is very different, and some have not yet passed the inspection mark, so I don't know if they can really sterilize."

Unlike citizens' misgivings, restaurants are highly motivated to use the device. Li Yi, the person in charge of a rice noodle shop in Liuzhou City, calculated an account: using disposable chopsticks will cost 300 to 400 yuan a month, while the price of a "chopstick sterilizer" is only about 300 yuan. Disposable chopsticks are significantly less used.

As for whether the chopsticks sterilized by the "chopstick sterilizer" really meet the hygienic standards, Li Yi is not sure. He said: "After the chopsticks are used, we carefully wash them with detergent, and scald them with hot water before putting them in. With the disinfection effect that the disinfectant should have, the chopsticks should meet the hygienic standards."

Sampling "zero qualified" disinfection effect is worrying

Where did the "chopstick sterilizer" appearing in large and small restaurants come from? The reporter visited some large home appliance stores in Nanning and found that there is no such sterilizer for sale. In the Nanning Exchange Market located in Xingning District, Nanning City, some small shops have different types of "chopstick sterilizers" to choose from.

When the sales staff learned that the reporter wanted to buy a "chopstick sterilizer", they recommended a machine called "Tuoma" to the reporter. "This sterilizer costs only 345 yuan. It uses the principle of ozone disinfection to achieve the purpose of sterilization by destroying the bacterial cell structure. It only needs 0.5 kWh of electricity when it is turned on 24 hours a day. Many fast food restaurants choose this."

The reporter searched the Internet for "chopstick sterilizer" and found that many online shops have similar machines for sale. Most of the products claim to use the ozone disinfection method, adding that "the ozone disinfection method can effectively kill the large intestine attached to the chopsticks. Bacillus, Hepatitis A, Hepatitis B and other germs”.

What is the disinfection effect of such a "magical" "chopstick disinfection machine"? In March 2013, the Nanning Food and Drug Administration inspected 10 chopsticks in the "chopstick sterilizer", but none of them were qualified, and E. coli was detected in all 10 samples.

On March 19, 2013, the Nanning Food and Drug Administration issued an emergency notice, in response to the potential safety hazards of chopsticks sterilized by chopstick sterilizers, all catering service units are requested to suspend the use of chopsticks disinfectant to disinfect chopsticks, and use heat-sterilized chopsticks instead. Disinfect chopsticks in a way to ensure that the tableware meets the cleanliness requirements.

The "disinfector" market is "mixed" and needs to be standardized

"Because there are no strict certification standards for disposable chopsticks, some businesses may even choose to use sulfur smoked because of their interests. Poor-quality disposable chopsticks have become a focus of attention." Zhang Hui, a professor at the Party School of the Guangxi Zhuang Autonomous Region, said. , It is precisely because of various problems with some traditional tableware that products such as "chopstick sterilizer" have been born.

In addition to the "chopstick sterilizer", there are also similar products such as "fruit and vegetable sterilizer". Similar to the principle of the "chopstick sterilizer", the "fruit and vegetable sterilizer" also claims that the ozone germicidal lamp produces high-concentration ozone water in a short time to ensure the edible safety of fruits and vegetables.

The disinfection management measures implemented since July 2002 stipulate that the production enterprises of disinfectants, disinfection equipment, sanitary products and disposable medical products should obtain the sanitary license issued by the local provincial health administrative department before engaging in the production of disinfection products. Production.

Huang Liuju, chief of the fourth supervision department of the Nanning Food and Drug Administration, said that during the random inspection of the "chopstick sterilizer", some products failed to provide copies of production licenses and test reports. According to relevant regulations, this is prohibited for production and operation. Sanitizing products. "If these valid documents cannot be provided, we believe that this sterilizer should not be marketed for circulation."

"Various styles of sterilizers belong to newly emerging catering equipment. Relevant functional departments should issue industry standards as soon as possible to standardize the current situation of 'mixed fish and dragons' in the sterilizer market." Zhang Hui suggested that the supervision department should strengthen supervision to ensure the food of the masses. Safety.