How often does your family's chopsticks change? For many families, the use of a pair of chopsticks is commonplace for several years. Experts observed through a microscope that the longer the chopsticks are used, the higher the number of bacteria. Some restaurants use chopsticks for more than 3 years and have a bacterial count of up to 100,000. In theory, bamboo and wooden chopsticks should be replaced once every 3 to 6 months. Chopsticks with a service life of more than 6 months may breed aflatoxin. Aflatoxin is classified as a class 1 carcinogen by the World Health Organization. After entering the human body, it retains the most in the liver (5 to 15 times that of other tissues and organs), and therefore has the greatest damage to the liver. Although aflatoxin is indeed a part of the cause of liver cancer, but the premise is to reach a certain dose, so do not have to be too nervous. Of course, in order to reduce this part of the risk, or should be regularly replaced or disinfected, keep hygiene to prevent illness from the mouth. How to judge chopstick change? The Life Times interviewed experts to teach you a few tips. Experts interviewed Dr. Huo Junsheng, Research Fellow and Ph.D. Candidate, Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention Rocket Army General Hospital Hepatobiliary Surgery Director Duan Weihong Luo Yunbo, Dean, College of Food Science and Nutritional Engineering, China Agricultural University Member of Heilongjiang Health Management Association Xu Wei In these three situations, chopsticks are quickly changed 1 Chopsticks change color and mold After the ordinary chopsticks are used for 3-6 months, the color of the chopstick heads will darken, and even if they are carefully brushed, they will remain the same. This is the color change caused by the long-term accumulation of bacteria. Before eating, you should carefully observe whether there are spots on the surface of the chopsticks, especially if there is no mildew. If non-bamboo or woody spots appear on the chopsticks, it is likely to have become moldy and can no longer be used. The chopsticks that have been discolored and have mildew spots are likely to breed "Aflatoxin," and it is advisable to change them quickly. 2 Scratches and wear Whether it is bamboo chopsticks or wooden chopsticks, in order to extend the service life, manufacturers generally brush a layer of food paint - lacquer on the surface of the chopsticks, so that the surface of the chopsticks is not easy to be attached to bacteria. However, the use of chopsticks for a long time will cause the lacquer on the surface to fall off or be damaged. In addition, the process of frequent use and washing will leave deep and shallow scars on the chopsticks, making the surfaces of the chopsticks rough, which will lead to microbial residue and breeding. Therefore, if you find scratches, wear, or deformation of chopsticks, replace them in time. 3 odors The chopsticks appear crooked and distorted. They look moist or smell sour. They are signs of contamination or expiration and cannot be used. A pair of healthy chopsticks 1 Material: bamboo chopsticks, stainless steel chopsticks more hygienic Bamboo chopsticks are natural and not easily deformed. Considering safety, hygiene and price, bamboo chopsticks are the best choice. Stainless steel chopsticks are healthier. However, the current stainless steel chopsticks are mixed. If the quality is too low, it may lead to the precipitation of heavy metals. When using it, avoid long-term contact with vinegar and salt. Do not use cleaning balls or strong acids and alkalis for cleaning, resulting in dissolution of heavy metals. Although metal chopsticks are worn on the surface, they are not easy to hide. In addition, there are many melamine chopsticks on the market. They look similar to plastics. If they are clean, they have less chance of breeding bacteria. However, they must look for the QS mark when buying them. Beware of the heat resistance and easy release caused by urea-formaldehyde resin. Formaldehyde counterfeit and shoddy products. 2 color: best choice of primary colors In the selection of chopsticks, no matter what the material, the most taboo pattern, colorful or uneven surface, it is best to choose the primary colors (not colored, not painted) and integrated molding (smooth without scratches, no carving) chopsticks. This is because colored chopsticks may also cause harmful residues during the dyeing process. Once the pigment is removed, it is also unhealthy to eat it. If the surface is uneven, it will become filthy and become a breeding ground for bacteria and mold. 3 Painted chopsticks are better than "naked" Many people think that "naked" chopsticks are hygienic and environmentally friendly. In fact, if you do not apply a layer of lacquer, chopsticks are more likely to absorb moisture, wear and tear, leaving food residues in the gap, the bacteria breed. The application of lacquer, like a layer of "protective film" to the chopsticks, can be waterproof. 3 strokes help you to extend chopstick "lifetime" 1. Do not bite chopsticks when eating If the head of the chopsticks is bitten, the surface of the groove will be stained with many residual food debris, greasy dirt and other dirt, if not clean, it will breed a variety of bacteria, bacteria, such as H. pylori most likely to spread in chopsticks, causing Gastroenteritis. 2. Do not eat fried food with chopsticks Bamboo and wood chopsticks will darken after carbonization, the hardness will become worse, easy to mold, dregs, filth, and lacquer chopsticks contain lead, chromium and other heavy metals, fried may have heavy metal poisoning and cancer risk. 3. Avoid acidic and alkaline cleaning fluids Clean chopsticks, do not use baking soda, citric acid and other alkaline or acidic cleaning solution, so as not to damage the surface of chopsticks, so that the outer layer of waterproof paint off. In this way, the chopsticks are washed and dirty Many people wash their chopsticks at home when they are "brilliant", rinse under the faucet, squeaked and then washed into the chopsticks. Experts point out that with this type of washing method, chopsticks may not be completely washed out and bacteria will soon breed. It is recommended to clean it every two weeks as follows: soak chopsticks with detergent for several minutes, then rinse with running water; disinfect, dry in a cupboard, or soak the chopsticks in boiling water for about 10 minutes, and Drain the water; clean the storage box, dry the chopsticks, and put them in the air. It should be reminded that chopsticks are easily contaminated with viruses, bacteria, and chemicals during production and transportation. Therefore, newly purchased chopsticks should be cleaned with tap water, then washed with detergent, and finally put into a pan with boiling water. Cook for half an hour. Bamboo chopsticks must be carefully scraped off the thorns, if there is odor, vinegar soak for half an hour or boiled for half an hour. â–² (Source: Life Times)
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If your family's chopsticks are not changed for 6 months, you may get this "Grade 1 Carcinogen"
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