Do not use 4 kinds of disposable chopsticks: white color, acidity, long spots

"The restaurant put on disposable chopsticks, and the packaging was exquisite. There were a few sips in hot water, and the pungent smell came out immediately." "The use of disposable chopsticks is not environmental protection but life-saving!" Actor Huang Bo posted this Weibo and immediately caused heated discussions on the Internet. In less than a day, the Weibo was reposted more than 100,000 times. Judging from Weibo, he soaked disposable chopsticks in hot water. Not only did he smell a pungent odor, but the water also turned yellow, and a layer of oil-like substance appeared on the water. This once again pushed the disposable chopsticks to the cusp.

In response, a reporter from "LifeTimes" interviewed Dong Jinshi, secretary-general of the International Food Packaging Association. He said that disposable chopsticks are common in restaurants, takeaways, and roadside stalls, and the companies that produce these chopsticks are generally small and do not need a pre-approval production license, which has led to market chaos and the safety of chopsticks. Protection.

Generally, qualified disposable chopsticks produced by regular manufacturers are mostly made of wood or Moso bamboo. They contain lignin. When dissolved in water, the water may turn light yellow. There may also be some suspended matter in the water, which looks cloudy. The situation is generally not harmful to the human body. According to state regulations, bamboo disposable chopsticks are allowed to be fumigated and bleached with food-grade sulfur, but the sulfur dioxide residue per kilogram of chopsticks should not exceed 600 mg, while wooden chopsticks are not allowed to be smoked with sulfur. "Like the situation in the Weibo picture, the water is dark yellow with a pungent odor, indicating that the residue on the chopsticks is likely to be excessive."

Dong Jinshi said. Such chopsticks can irritate the respiratory tract, cause a cough, and sometimes even erode the esophagus or stomach. Dong Jinshi reminded consumers that it is best to bring their own tableware when dining out, and use less disposable tableware. If you must use it, pay more attention to it. It is best not to use it in the following four situations.

Chopsticks turn white or turn yellow when heated. In order to make the chopsticks look cleaner, many manufacturers will use sulfur or hydrogen peroxide to treat the chopsticks. If the color of the chopsticks is too white, it is likely to be overtreated and relatively unsafe; fumigation of bleached chopsticks with sulfur will bleach the effect when heated. Disappear and return to yellow, and the remaining chemicals on it may cause harm to the human body.

It smells sour. Safe and qualified disposable chopsticks have the woody or bamboo fragrance of the raw material itself. If you smell a pungent sour taste after opening the package, it may be the smell of sulfur.

There are spots on the surface. Chopsticks contain a certain amount of water, which is prone to moisture and deterioration over time. If there are dark green or black spots on the disposable chopsticks, it is a sign of moldy deterioration. With such chopsticks, many diseases may be induced, and there is even a risk of carcinogenesis over time.

Too thin or two completely separated. Some unscrupulous manufacturers will recycle the used disposable chopsticks, and simply remove the outer layer of dirt after cleaning and sell them again. If disposable chopsticks are shorter and thinner than normal or easily broken, or the two are not connected, be careful, they are likely to be "reprocessed."

In addition, the General Administration of Quality Supervision, Inspection, and Quarantine of the People ’s Republic of China stipulated in 2006 that the smallest packaging unit of disposable tableware should be clearly marked with the words “sterilized disposable tableware has a shelf life of up to 4 months”.

By Best Chopsticks