Recently, some media reported that ordinary wooden and bamboo chopsticks that have been used for more than three months will breed various molds and endanger human health. Seriously moldy chopsticks will even breed a carcinogen called “aflatoxin”, which has been widely recognized as inducing liver cancer. Tang Xiliang, director of the tuberculosis prevention and Control Institute of Hunan Province and member of the professional sub committee of food hygiene standards of the Ministry of health, said in an interview with reporters a few days ago that when ordinary chopsticks are used for 3-6 months, the texture of chopsticks will change. It is recommended that you change chopsticks frequently to avoid diseases.
discolored chopsticks breed carcinogens
“Domestic chopsticks are easy to change color, which is actually the result of bacterial proliferation.” Tang Xiliang introduced that when ordinary chopsticks are used for 3-6 months, the color will become darker or lighter with time and frequency of use. This means that the properties of chopsticks have changed to a certain extent, because food, detergent, air and residues in the dining cabinet adhere during use, resulting in long-term accumulation of bacteria.
It is understood that domestic chopsticks are easy to become hotbeds for bacterial growth, such as Staphylococcus aureus and Escherichia coli, due to their high water content after long-term washing with water. If chopsticks are placed in the cabinet for a long time, the chances of deterioration of chopsticks may be increased by more than 5 times. The use of chopsticks that are eroded by bacteria may lead to infectious diarrhea, vomiting and other digestive system diseases. Chopsticks that are seriously moldy may produce “aflatoxin”, a substance that causes liver cancer.
pay attention to using chopsticks
“After determining that the chopsticks have no spots, we can judge whether the chopsticks have expired by smelling.” Tang Xiliang introduced that if there is a damp sour taste on the chopsticks, it means that the chopsticks are likely to have become moldy and deteriorated, and can not be used any more.
“For convenience, most families rub their chopsticks roughly, which means they have finished washing. This is very unhealthy.” Tang Xiliang introduced that holding a handful of chopsticks, rubbing them with detergent for a few times, and then washing them with water. In fact, this can easily make chopsticks, especially “bare chopsticks” without protective layer, rough, produce many small grooves and cracks, and leave pathogenic microorganisms. Tang Xiliang suggested that you should boil chopsticks in boiling water for half an hour every week, and then put them in the air to dry before use. This can achieve disinfection and effectively and conveniently remove mold from chopsticks.
In addition, as for the choice of new chopsticks, Tang Xiliang suggested that chopsticks with a layer of clear oil (raw lacquer) and a layer of bright surface should be selected, because raw lacquer has national standards. However, the currently popular beautiful “painted chopsticks” have certain hidden dangers. If the paint falls off or decomposes at high temperature, carcinogens such as heavy metal lead and organic solvent benzene may enter the body with food, which will seriously endanger health.
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