compere
Professor Cheng, we all know that some daily necessities at home, such as toothbrushes and towels, must be replaced regularly, otherwise harmful bacteria will breed and have adverse effects on health. But there is one thing that many families do not change for a year or two, and that is chopsticks.
Every Chinese cannot do without chopsticks, which can be said to be a must for every meal. However, it is important to note that chopsticks should also be changed regularly.
Professor Cheng
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Some people also choose to use a sterilizer to keep their chopsticks hygienic. But I saw a statement on the Internet that ordinary wooden and bamboo chopsticks used for more than 6 months may induce cancer, is this true?
I have also heard this statement, mainly saying that chopsticks used for a long time will breed all kinds of mold, and severely moldy chopsticks will breed aflatoxin.
Professor Cheng
compere
I'm a little confused when it comes to this, didn't I say that moldy grain produces aflatoxin? Why are there also chopsticks?
This is not accurate. Because the chopsticks themselves do not grow Aspergillus flavus, mainly because Aspergillus flavus contaminates the grain and reproduces to produce aflatoxin, if the chopsticks are not cleaned, the remaining rice grains may breed Aspergillus flavus. Therefore, whether it is old chopsticks or new chopsticks, if they are not cleaned for a long time, they may have Aspergillus flavus.
Professor Cheng
compere
So that's it! Is it that as long as we clean the chopsticks, there is no hidden danger of use?
In order to prolong the service life of chopsticks, the surface of wooden chopsticks sold on the market will be brushed with a layer of edible lacquer, so that the surface of chopsticks is not easy to be adhered to by bacteria. However, after the wooden chopsticks are used for too long, the edible paint on the surface is easy to fall off or break, and the sawdust is loose, which provides a living space for bacteria to breed, such as Staphylococcus aureus and Escherichia coli.
Professor Cheng
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Nowadays, many people put their chopsticks in the cupboard, and I think it is easy for bacteria to grow in confined spaces where there is no air circulation.
You're right. Long-term washing of household chopsticks with water, coupled with the concentration of them in the cupboard, leads to a high water content of chopsticks, which provides a very good growth environment for bacteria to multiply, and may increase the probability of chopsticks deterioration a lot.
Professor Cheng
compere
Tableware like chopsticks still have to be changed frequently, and many families have discolored chopsticks and are still in use, which is a great health hazard!
Generally speaking, when ordinary chopsticks are used for 3~6 months, the color of ordinary chopsticks will become darker or lighter with time and frequency of use. The color of the chopsticks has changed, indicating that the nature of the material itself must have changed. The cause of color change is usually caused by the adhesion of food, detergent, air and residues in cabinets during use. As long as you find that the chopsticks have changed significantly compared to the time of purchase, especially the color, it is recommended to replace them quickly.
Professor Cheng
compere
Everyone must pay attention, especially the kind of chopsticks with mildew, don't think that you can continue to use them after washing.
You're quite right. Bamboo products and wood products are very fond of mildew, and as long as the environment is not dry, and the humidity of the substance itself reaches a certain level, it only takes a day to grow mildew. If there are some suspicious spots on the chopsticks, there is a good chance that they have become moldy and spoiled. In addition, if the chopsticks are bent or deformed, it means that they have been damp or stored for too long, and the expiration date has passed, so it is recommended not to continue to use them.
Professor Cheng
compere
Chopsticks should not only come into contact with food, but also be directly ingested, so the material and quality are very important. Professor Cheng, what kind of chopsticks can help us avoid some risks as much as possible?
When choosing chopsticks, bamboo chopsticks are the first choice and the best choice. It is non-toxic and harmless, environmentally friendly, and the cheapest of all chopsticks. Good quality bamboo chopsticks will not be deformed in case of high temperatures. However, it is best to replace the chopsticks every 3 months or every six months.
Professor Cheng
compere
Professor Cheng, many young people now choose stainless steel chopsticks, thinking that they are more hygienic than bamboo chopsticks.
This statement is mainly because although the surface of metal chopsticks is also worn, it is not easy to hide dirt and dirt. However, at present, stainless steel chopsticks are uneven, if the quality is not up to standard, it may lead to the precipitation of heavy metals, so avoid long-term contact with vinegar and salt when using, and do not use cleaning balls or strong acids and alkalis. In addition, after washing the chopsticks, you must fully dry the water, and it is best to store them in a ventilated place.
Professor Cheng
compere
Thank you very much Professor Cheng for your popular science, have you all gotten it?
Content Sources:
People's Medical Publishing House published "Safety on the Tip of the Tongue (Volume 4)"
Editor-in-Chief of the book:
Cheng Jingmin, an expert of the National Health Science Popularization Expert Database and a professor of Shanxi Medical University
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