6 months in chopsticks, may make to the "grade 1 carcinogen"

May 29, 2016

Source: People's Daily life times

How long your chopsticks in a? For many families, a pair of chopsticks is often the case with several years. Experts through a microscope, found that the longer you use chopsticks, the higher the number of bacteria. Some restaurants chopsticks to use more than 3 years, the bacterial count up to 100000 or so.

In theory, bamboo and wooden chopsticks should be replaced every three to six months, using more than 6 months with chopsticks, aflatoxin may develop. Yellow aspergillus toxin is the world health organization (who) defined as class 1 carcinogen, after enters the body, most reserved in the liver (5 ~ 15 times that of other tissues and organs), so the damage to the liver.

Although aflatoxins are indeed part of the cause of liver cancer, but the premise is the need to reach a certain dose, so need not too nervous. This part in order to reduce the risk, of course, should be replaced periodically or disinfection, keep health in case of illness. How to determine in the chopsticks? The life times interview expert to teach you some moves.

Experts questioned

A researcher at the Chinese by the centers for disease control and prevention nutrition and food safety, doctoral tutor Jun-sheng huo

The rockets army general hospital, director of the liver and gallbladder surgery Duan Weihong

China agricultural university, dean of the school of food science and nutrition engineering says

Heilongjiang province health management society members xu

The three kinds of circumstances, chopsticks in quickly

1 chopsticks discoloration, mildew spot

Use common chopsticks in 3-6 months later, chopsticks head color is darker, even carefully scrub are unchanged, this is the color of the bacteria long-term accumulation, leading to changes.

Look carefully before dining chopsticks surface spots, especially have the mould. If chopsticks on the bamboo or wood color spots, is likely to have gone mouldy, cannot use. Chopsticks has discoloration and appear mildew spot, it is likely to have fostered "aflatoxin", change is the best solution.

2 scratches, wear and tear

Both bamboo chopsticks, wooden chopsticks, in order to prolong the service life, the manufacturers are generally in the chopsticks, brush a layer of paint - eating raw lacquer surface so that the chopsticks are not bacteria.

Use time is too long, but the chopsticks on the surface of raw lacquer will fall off or damaged, with regular use, the rubbing process will leave chopsticks deep shallow scar, make chopsticks surface becomes rough, easy to make microbial residues and breeding.

Therefore, once found chopsticks appear scratches and wear or deformation, will change in time.

3 the smell

Chopsticks in bending, deformation, look very damp or smells sour, is a sign of contaminated or expired, cannot continue to use.

A pair of health chopsticks looks like

1 material: a chopstick, stainless steel chopsticks hygiene

Ranging from natural material, not easy deformation, comprehensive consideration, from the aspects of safety, hygiene, price ranging is the best choice.

Stainless steel chopsticks more health. However, the good and bad are intermingled of stainless steel chopsticks, if quality closes nevertheless can lead to precipitate heavy metals, and should be avoided when using vinegar, salt, contact for a long time, don't use clean ball or acid alkali cleaning, led to the dissolution of heavy metals.

Although metal chopsticks surface also have wear, but is not easy to shelter evil people and practices.

In addition, there are a lot of melamine chopsticks, looks like plastic, if clean, were less likely to breed bacteria, but must look for when buying QS logo, beware of using urine aldehyde resin production is not heat resistant, easy to produce a cancer-causing substance formaldehyde fake and inferior products.

2 color: best choice color

Chopsticks when the choose and buy, no matter what kind of material, the most taboo patterns, colors, or surface uneven, had better choose a primary color (no color, no coloured drawing or pattern) and a integrated (smooth without notch, carve patterns or designs on woodwork) chopsticks.

This is because the color of chopsticks in dyeing process, may also lead to harmful residues, once the paint falls off is eating unhealthy; Uneven surface can shelter evil people and practices, a hotbed of bacteria and mold.

3 coating raw lacquer chopsticks better than "nude"

Many people think that "nude" chopsticks health, environmental protection. In fact, if not coated with a layer of raw lacquer, chopsticks rather easily absorb moisture, wear craze, make food waste residues in the gap, bacterial growth.

And coated with raw lacquer, like the chopsticks in a layer of protective film, can waterproof.

3 recruit help you extend the chopsticks "life"

1. Don't bite the chopsticks at the dinner table

Grooves on the surface of the head bitten bad if chopsticks, many residues on food crumbs, greasy dirt, such as if cleaning not net, can reproduce all sorts of bacteria, germs, such as helicobacter pylori spread on chopsticks, most easily cause gastroenteritis.

2. Don't use chopsticks Fried food you eat

Bamboo chopsticks would turn black carbide after frying, hardness, easy to mold and slag, shelter evil people and practices, and lacquer chopsticks contain heavy metals such as lead, chromium, there may be heavy metal poisoning by frying and the risk of cancer.

3. Avoid acidic, alkaline cleaning fluid

Wash chopsticks, do not use baking soda, citric acid and alkaline or acid cleaning fluid, so as not to damage surface of chopsticks, the outer layer of waterproof paint falls off.

The wash the dirty so clean, chopsticks

When a lot of people at home to wash chopsticks very "generous", rinse under the tap, rub swoosh, then inserted into the chopsticks tube even if ready. The expert points out, this kind of washing method, chopsticks probably didn't wash thoroughly, bacteria will soon grow.

Suggestions according to the following method cleaning, every two weeks:

Put the chopsticks detergent soak for a few minutes and then rinse clean with water;

In the disinfection cupboard sterilization, drying, or chopsticks in boiling water for 10 minutes or so, and drain water.

To air dry cleaning receive a case, the chopsticks into it, keep ventilated.

What need reminds is, chopsticks in production and transportation process easy infected with viruses, bacteria and chemicals, as a result, the new buy chopsticks to use tap water to clean first, then use detergent to wash, and finally into the pot, cooked in boiling water and a half hours.

Carefully scrape thin bamboo chopsticks, if there is peculiar smell, usable vinegar spending half an hour or boil with water and a half hours.