It's time to change your chopsticks!

Chopsticks, as one of the necessary tableware on the Chinese table, are an inseparable part of the Chinese nation's food culture. The history of chopsticks can be traced back to before King Zhou of Shang. "Han Feizi·Yu Lao" said: "In the past, King Zhou made ivory chopsticks." Chopsticks are chopsticks. Using ivory as chopsticks shows the luxury of King Zhou's life. In some ancient books, a radical "木" was added to the left side of the word "箸", indicating that the earliest chopsticks were mainly made of bamboo and wood. Later, chopsticks made of ivory, animal bones, jade, gold, silver, copper, iron and other materials appeared; in modern times, due to the development of industry, there are plastic chopsticks, aluminum alloy chopsticks, artificial crystal stone chopsticks, etc. In addition to the name "箸", chopsticks also have many other names: "筴", "提", "叼", "筲", "筯".

The picture comes from the Internet, please delete if it infringes

As tableware used every day, chopsticks bear important safety responsibilities. Many people know that toothbrushes, towels and other items need to be replaced regularly, but they don’t know much about the replacement frequency of chopsticks. It is common for a pair of chopsticks to be used for several years. People generally believe that there is no need to replace chopsticks if they are not broken. In fact, chopsticks also need to be replaced regularly.

At present, most of our families use bamboo or wooden chopsticks, which are very easy to get damp and moldy. Moldy chopsticks may contain aflatoxin, which is a highly toxic carcinogen that can easily induce liver cancer. At the same time, bacteria such as Escherichia coli and Staphylococcus aureus on chopsticks that are not fully disinfected will exceed the standard. Using chopsticks infected with these bacteria is likely to cause digestive system diseases, such as diarrhea, vomiting, and gastroenteritis. Therefore, it is best to replace new chopsticks after using them for 3-6 months.

How to judge whether chopsticks should be replaced?

First, observe whether there are spots on the surface of the chopsticks that are not the natural color of bamboo or wood, especially mildew. Bamboo and wooden products are the most favorable living environment for mildew, and as long as the environment is not dry and the moisture content of the material itself reaches a certain level, it only takes one day to form. If there are spots on the chopsticks that are not the natural color of bamboo or wood, it means that the chopsticks are likely to be moldy and deteriorated and cannot be used anymore.

Secondly, if the chopsticks appear damp, or are bent, deformed, or have surface damage, it means that the chopsticks have been exposed to moisture or have been left for too long and should not be used.

In addition, if the chopsticks smell noticeably sour, it means that the chopsticks have become damp and moldy, or have been left for too long and have been contaminated, and should no longer be used.

The picture comes from the Internet, please delete if it infringes

How to choose chopsticks

There are many kinds of chopsticks on the supermarket shelves, including pure bamboo, lacquered, ivory, and silver; there are pairs and bunches... How can we choose to find the right chopsticks?

First of all, do not buy chopsticks painted with colored paint, because the heavy metal lead and organic solvent benzene in the paint are carcinogenic. Moreover, as the paint on the chopsticks falls off during use, it will enter the human body with food, which will seriously endanger human health. In particular, some families like to use brightly colored painted chopsticks for their children. Children have a low tolerance to lead, benzene, etc., so they must avoid using them. Secondly, it is not recommended to buy disposable chopsticks. Most disposable chopsticks are bleached with sulfur. Frequent use will affect human health and do not meet environmental protection requirements. Finally, it is recommended to buy wooden chopsticks, stainless steel chopsticks and ceramic chopsticks. When buying wooden chopsticks, it is recommended to buy chopsticks made of logs and natural colors. Stainless steel chopsticks should be made of food-grade materials, such as 304 stainless steel. Ceramic chopsticks are best to be pure white and patternless.

There is a way to clean chopsticks

As the saying goes, illness comes from the mouth, so it is also important to clean chopsticks. The most commonly used chopsticks in modern families are probably wooden or bamboo chopsticks. Many people are very "generous" when washing chopsticks at home, washing them under the faucet, rubbing them until they make a loud sound, and then inserting them into the chopstick tube and thinking that they are washed. In fact, with this washing method, the chopsticks may not be thoroughly cleaned.

1. Soak the chopsticks in detergent for a few minutes, then rinse them with running water, put them in a sterilizer for disinfection and drying, or soak the chopsticks in boiling water for about 10 minutes and drain the water. Do not choose strong acid or alkali detergents.

2. Try to minimize the wear and dents left by chopsticks, and prevent food residues, grease, detergent residues, and even bacterial growth.

3. A hollow chopstick box is more conducive to drying. There should be a water outlet at the bottom, and the chopsticks should be facing upwards. Don't put too many tableware in the chopstick box, and put the excess tableware in the cupboard after drying.

4. Clean the chopstick box regularly, otherwise mold will easily grow on the bottom.

5. Clean the newly bought chopsticks with tap water first, then with detergent, and finally put them in a pot and boil them in boiling water for half an hour. Carefully scrape off the fine thorns of the bamboo chopsticks. If there is any odor, soak them in vinegar for half an hour or boil them in tea for half an hour.

6. In families where conditions permit, chopsticks should be used by one person only to prevent cross-infection of bacteria and diseases.

Written by: Lao Ke Kai Brain Hole

This article is produced by Science Popularization China-Starry Sky Project (Creation and Cultivation). Please indicate the source when reprinting.