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China is truly a "big country of chopsticks." Recently, a piece of news that "a survey said that using chopsticks for more than three months may cause liver cancer" spread like wildfire on the Internet and immediately attracted the attention of citizens. Yesterday, a reporter from the Yangtze Evening News found in an investigation that it is common for many citizens to have a pair of chopsticks for several years. Experts found through experiments that the bacterial content of wooden chopsticks is exaggerated after being used for a long time. It is recommended to replace them frequently.
This is very clear!
Change the color of your chopsticks quickly
After using chopsticks for a long time, the color of the chopsticks will become darker or lighter with time and frequency of use. It is recommended to replace them at this time. A change in the color of chopsticks means that the properties of the material itself must have changed. The long-term accumulation of bacteria is the main factor in color changes. When you use chopsticks, you should observe them every day to see if there are spots, especially mildew, attached to the surface of the chopsticks. If there are spots on the chopsticks that are not of the original color of bamboo or wood, it means that the chopsticks are likely to have become moldy and should not be used anymore.
4 questions about chopsticks
1 Will using it for more than three months cause cancer?
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After being used for a long time, a type of carcinogen "aflatoxin" may breed.
Do chopsticks cause cancer? The reporter discovered that the source of the Weibo came from an investigative report by CCTV. CCTV reported that when ordinary chopsticks are used for 3-6 months, the color will become darker or lighter with the frequency of use. Disposable chopsticks that have been used for an extended period of time will breed various molds, which in mild cases may lead to infectious diarrhea, vomiting and other diseases. Severely moldy chopsticks can breed "aflatoxin". A reporter from the Yangtze Evening News learned that this substance is classified as a carcinogen by the World Health Organization, which can damage human and animal liver tissue, and has been widely recognized as inducing liver cancer.
The reporter learned that in order to extend the service life, the surface of wooden chopsticks sold on the market is painted with a layer of edible paint - raw lacquer, so that the surface of the chopsticks Not easily adhered to by bacteria. However, after using wooden chopsticks for too long, the paint on the surface will easily fall off or be damaged, and the wood chips will become loose, providing a living space for bacteria to breed. At the same time, household chopsticks have been washed with water for a long time and placed in cupboards, resulting in a high moisture content in the chopsticks, which provides a very good growth environment for bacterial reproduction. < div > Aspergillus flavus is possible. ”In a humid, sunny environment, fungi can easily grow, and Aspergillus aflatoxin is no exception.
2 Can the carcinogens not be washed away?
It is recommended to boil chopsticks in boiling water every week Let it dry after half an hour
"I never knew before." After the rumor that chopsticks cause cancer spread on the Internet, many netizens found it difficult to believe it and even thought it was "unreliable" Spectrum". Yesterday, the reporter consulted 20 citizens around him, and only two said that they would replace the chopsticks used at home every six months or so.
Moisture can cause mildew. Will thorough drying improve the situation? The reporter consulted Zhejiang Tianzhu, a manufacturer that has been engaged in chopstick production for many years. Ms. Liu from the company told the reporter , the production of chopsticks "should not be too dry or too wet, there is a certain moisture standard." ”If it is dried too much, it will cause the bamboo chopsticks to become distorted and deformed. For ordinary people, the most common method is to wash the chopsticks and put them in a chopstick box to drain naturally, but water will inevitably accumulate. At the same time, the reporter also learned that aflatoxin is heat-resistant, and it is difficult to achieve complete sterilization at the cooking temperatures used in daily life.
However, Section Chief Du of the Nanjing Center for Disease Control and Prevention recommends boiling chopsticks in boiling water for half an hour every week and then placing them in the air to dry before use. It can achieve very good disinfection effect.
3 Do chopsticks also have a shelf life?
Experiments show that it is more appropriate to replace chopsticks once every six months
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A reporter visited a Wal-Mart supermarket in Xinjiekou, Nanjing and saw that more than half of the chopsticks were made of bamboo or wood, with a small number of stainless steel chopsticks or alloy chopsticks. Among the 8 brands of chopsticks on sale, 4 brands of chopsticks have the words "It is best to use them for 3 to 6 months" or "Please replace them in time" on some of their hardcover products. Regarding the "shelf life" of chopsticks, Ms. Liu from Zhejiang Tianzhu Company believes that this statement is "also inaccurate." It's not that chopsticks will deteriorate immediately after the "best before date", but "using chopsticks for a long time will cause deformation and blackening." However, this half-year or three to five-month period is proposed, and there is currently no accurate data standard.
Dong Jinshi, secretary-general of the International Food Packaging Association, said that he had concluded through experimental comparisons that under the same conditions, the longer the chopsticks are used, the greater the cross-section detection The greater the amount of bacteria; and replacing it every six months is a more "appropriate" time point. However, through inquiries, the reporter did not obtain any other accurate basis or measurement standard for the length of chopstick replacement.
Previously, the country has issued mandatory standards for disposable bamboo chopsticks and wooden chopsticks, which regulate the product type, inspection rules, packaging, marking, Storage and transportation are clearly stipulated. But until today, there is still no unified national standard for reusable chopsticks commonly used in households. Dong Jinshi said that the International Food Packaging Association proposed to draft a "Hygienic Standard for Reusable Chopsticks" in 2010, but this standard has not yet received an accurate response.
4 How to choose chopsticks?
For household chopsticks, it is best to choose bamboo chopsticks or wood coated with raw lacquer. Chopsticks
Advertisement In addition to ordinary bamboo chopsticks, there are also more and more types of wooden chopsticks on the market. In the supermarket, the reporter saw chopsticks made of different woods such as sandalwood, fragrant wood, iron wire, cabbage bean wood, etc., as well as metal chopsticks, melamine chopsticks, etc. The reporter learned from Zhejiang Tianzhu that wooden chopsticks still account for most of the market, among which bamboo chopsticks are the most popular.
Dong Jinshi, Secretary General of the International Food Packaging Association, believes that when choosing chopsticks for families, it is best to choose bamboo chopsticks or wooden chopsticks coated with a layer of raw lacquer. Nowadays, many workplace canteens use chopsticks made of plastic-like material. Dong Jinshi said that this is a kind of melamine material. If it is cleaned, the chance of breeding bacteria is small. However, you should pay attention to the QS quality mark and beware of fake and shoddy products. At the same time, this type of chopsticks is not suitable for use in high temperature conditions to prevent the secretion of harmful substances.
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