It is very important to keep it clean and hygienic when using tableware such as chopsticks and household spoons. Bacteria and viruses on tableware may cause cross-contamination of food, causing diseases of the digestive system. In order to ensure the hygiene of tableware, ozone can be used for disinfection.

Ozone is a strong oxidant with high activity and can quickly kill bacteria, viruses and other microorganisms on tableware. The process of applying ozone to tableware disinfection is usually as follows:

1. Clean the tableware to ensure that there is no food residue on its surface.

2. Put the tableware into the ozone environment produced by the ozone generator, or spray the ozone gas directly on the tableware.

3. Maintain a certain concentration and contact time, so that ozone can completely kill the pathogens on the tableware.

Ozone sterilization has the following advantages:

1. Broad-spectrum sterilization: Ozone can kill bacteria, viruses, fungi and other microorganisms to ensure the comprehensive disinfection of tableware.

2. Safe and harmless: Ozone is harmless to the human body at an appropriate concentration and contact time. During the disinfection process, ensure that the tableware does not come into direct contact with ozone to avoid harm to the human body.

3. High efficiency and energy saving: the ozone disinfection process is rapid, which can save time and energy.

However, when using ozone to disinfect tableware, you need to pay attention to the following points:

1. Control concentration and contact time: ensure that the ozone concentration is appropriate and avoid the harm caused by too high or too low concentration to the human body and tableware.

2. Regular inspection and maintenance of equipment: ensure that the ozone generator works properly, and regularly clean and replace the filter to ensure the disinfection effect.

3. Pay attention to the storage and placement of tableware: the disinfected tableware should be properly stored to avoid further contamination.

In short, the use of ozone to sterilize tableware such as chopsticks and household spoons is an effective method to ensure food safety and human health. However, in order to ensure the disinfection effect, it is necessary to control the concentration and contact time, and regularly inspect and maintain the equipment. At the same time, attention should also be paid to the storage and placement of tableware to prevent secondary pollution.

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