Physical methods are the first choice for the sterilization of items. Do not use chemical disinfectants unless it is necessary. Submerging the tableware in water at a temperature of 56℃ for 30 minutes is an effective way to inactivate the virus. Boiling the water for ten minutes is recommended as some microorganisms are more heat resistant and the boiling point of water is lower at a higher altitude.
餐饮具如何消毒？
对物品的消毒，能用物理方法就不用化学消毒剂，如56℃、30分钟的热水就可以杀死病毒。在这种情况下，像餐饮具，就可以尽量选用物理加温消毒的方式。但要考虑其他抵抗力较强的微生物和高海拔地区水的沸点低，所以建议煮沸十分钟。
