A baya, tsarin kashe kwayoyin cuta na iya amfani da jiƙa ko tafasa maganin. Tafasa maganin shafawa shine a saka kayan abinci a cikin ruwan zãfi na tsawon mintuna 2 zuwa 5, amma wannan hanya tana da sauƙin haifar da bambancin launi ko nakasar. Soaking disinfection shine magance kayan abinci na musamman waɗanda ba su da juriya ga yawan zafin jiki. Ana amfani da foda mai kashe ƙwayoyin cuta, potassium permanganate da sauran magungunan kashe ƙwayoyin cuta don jiƙa. Lokacin jiƙa, kayan abinci ya kamata a jiƙa na tsawon mintuna 15 zuwa 30. Bayan shayarwa, tsaftace shi da ruwa mai gudu, don abin da ke cikin ragowar miyagun ƙwayoyi yana da wuya a cimma, amma zai zama haɗari sosai.
Duk da haka, a cikin 'yan shekarun nan, kasancewar ƙwayar cuta ta tururi ya warware gazawar hanyoyin maganin kashe kwayoyin cuta guda biyu na sama zuwa babba. Kamuwa da cuta shine sanya kayan tebur ɗin da aka wanke a cikin ma'ajin tururi ko akwatin tururi don lalata a zazzabi na 100 ° C na mintuna 10. Amfanin hakan shine tasirin yana da kyau sosai, ba shi da sauƙi don barin ragowar sinadarai a kan kayan abinci, ana iya sarrafa zafin jiki, kuma ba shi da sauƙi don lalata.
Nobles tururi janareta za a iya daidaita tare da samar line don wanke tableware, dumi da zafi da tasa ruwa a gaban samar line, da kuma isar da tururi zuwa raya samar line for disinfection. Tare da na'ura ɗaya, ana iya magance matsaloli biyu. Samar da tururi yana da sauri kuma ƙarar tururi yana da girma. Za a samar da matakan kula da ruwa bisa ga wurin mai amfani.