The hazards of disposable chopsticks How to identify qualified disposable chopsticks

We dine out, everyone likes to use disposable chopsticks, thinking that this is clean and hygienic, but in fact, there are many hazards of disposable chopsticks.

Damage to the stomach and intestines

Disposable chopsticks are bleached with hydrogen peroxide in the production process, which is highly corrosive and can easily cause serious corrosion to the mouth, esophagus, and even the gut if consumed for a long time.

Damage to respiratory function

Disposable chopsticks may be fumigated with sulfur during the production process, which will inevitably leave some sulfur on the disposable chopsticks, and when the chopsticks are used, they will release sulfur when they encounter high temperatures, eroding the mucous membrane of the human respiratory tract.

Easy to breed germs

Many disposable chopsticks are produced in a substandard workshop with poor production environment, poor sanitation and inadequate disinfection measures, and the chopsticks produced in this environment carry a large number of germs that can easily harm our health. In addition, disposable chopsticks are not strictly packaged during production and transportation, so dust and other germs can easily enter the chopsticks, thus bringing a lot of germs to disposable chopsticks.

Damage to the ecological environment

The material of disposable chopsticks is mainly trees, and some manufacturers are willing to cut down trees indiscriminately for personal interests, which will seriously damage the local ecological environment in the long run. Expired disposable chopsticks can contain the carcinogenic substance aflatoxin, which has a high risk of causing cancer and can easily induce the development of liver cancer.

How to identify qualified disposable chopsticks

1. Observe whether the outer packaging is intact when you get the chopsticks, and observe whether there is information about the manufacturer, trademark and contact number. 2. Some famous high-temperature sterilized chopsticks with over 100 colors are not credible. This is because quality chopsticks are evenly colored and do not appear too black or too yellow. 3. Smelling the chopsticks is also a good way, if there is a sour smell of sulfuric acid, then it is better not to use them. 4. Observe whether the chopsticks are damp or bent and deformed, if so, it means that they are damp or have been left for too long. 5. Observe whether there are any spots on the chopsticks, if there are, it means that the chopsticks are likely to deteriorate.

How to use disposable chopsticks correctly

1. Wash the surface of the chopsticks with water before eating to reduce the residual sulfur dioxide. 2. Do not immerse the wooden blocks in hot soup or porridge for a long time during meals, as this will accelerate the decomposition of sulfur dioxide.