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作者等为了探求食具化学消毒方法,利用九种常见化学剂对人工污染含10%血清伤寒杆菌及金黄色葡萄球菌的三种食具(碟、匙、筷)进行实验室消毒效果测定。九种消毒剂是:漂白粉、碘液、硝酸银、高锰酸钾、氯胺T、新洁尔灭、盐酸、乳酸、过氧化氢。经实验结果:以1‰～2‰新洁尔灭,1/10,0001/6,000碘液,1/10,000～1/5,000硝酸银,1.5‰～2‰漂白粉,1.5‰～3‰氯胺T,3‰～5‰高锰酸钾,1.5%～2%过氧化氢,1.5%～2%盐酸,2%～3%乳酸等溶液浸泡5分钟,可以杀灭食具上人工污染的伤寒杆菌和金黄色葡萄球菌。
In order to explore the method of chemical disinfection of utensils, the author used nine kinds of common chemical agents to test the disinfection effect of three kinds of utensils (dish, spoon and chopsticks) containing 10% serum Salmonella typhi and Staphylococcus aureus. Nine disinfectants are: bleach, iodine, silver nitrate, potassium permanganate, chloramine T, benzalkonium chloride, hydrochloric acid, lactic acid, hydrogen peroxide. The experimental results showed that 1 ‰ -2 ‰ benzalkonium bromide, 1 / 10,0001 / 6,000 iodine solution, 1 / 10,000-1 / 5,000 silver nitrate, 1.5 ‰ -2 ‰ bleaching powder, 1.5 ‰ -3 ‰ chloramine T, 3 ‰ ~ 5 ‰ potassium permanganate, 1.5% to 2% hydrogen peroxide, 1.5% to 2% hydrochloric acid, 2% to 3% lactic acid and other solutions soak for 5 minutes to kill artificial contamination on food utensils Salmonella typhi and golden yellow staphylococcus.