Which chopsticks are a healthy choice?
The International Food Packaging Association recently released the “2014 Food Packaging Safety 15 Worry Products and Consumer Alertsâ€. According to the warning, everyone has turned a blind eye to the use of chopsticks. There is no national standard, and there is a hidden danger in quality and safety. Reusable chopsticks should minimize bumps, reduce wear and pits on the surface of chopsticks, prevent food residue, grease, detergent residue, and provide a place for the breeding of bacteria. It is recommended to replace it once every six months and put the chopsticks upright; When high temperature, fried food, etc., try not to choose chopsticks coated with raw lacquer, you should use "naked" chopsticks.
It is reported that the state has issued mandatory national standards for disposable wooden chopsticks and bamboo chopsticks for quality control, and there is no national standard for chopsticks that can be reused. At present, the repeatedly used chopsticks can be roughly divided into bamboo chopsticks, wooden chopsticks, stainless steel chopsticks, and melamine chopsticks. Bamboo chopsticks and wooden chopsticks are natural materials and are the first choice for the average consumer. Stainless steel chopsticks and melamine chopsticks may cause heavy metals to exceed the standard, and melamine powder raw materials fail to cause formaldehyde precipitation.
There are many kinds of chopsticks, such as metal chopsticks, bamboo chopsticks, plastic chopsticks, ivory chopsticks, jade chopsticks, etc. Metal chopsticks are made of gold, silver or stainless steel. The content of chromium in stainless steel is generally above 13%, and the content of nickel is also about 10%. The reason for stainless is that a layer of strong and stable chromium-rich oxide film (protective film) formed on the surface prevents the continuation of oxygen atoms. Infiltrate and continue to oxidize. However, if it is exposed to acids, alkalis, and salts for a long time, the surface oxide film may be destroyed. Therefore, the use of stainless steel chopsticks, including the use of stainless steel tableware, should try to avoid long-term exposure to acid, alkali, salt solution, otherwise heavy metals such as chromium and nickel will enter the body, endangering health. Plastic chopsticks are more brittle and the hardness is not ideal. It is easily deformed after being heated and produces substances harmful to the human body, so there are certain limitations in its use. The bone chopsticks have a good texture, but they are easy to change color and the price is relatively expensive.
Professionals believe that chopsticks such as bamboo chopsticks and wooden chopsticks are non-toxic and environmentally friendly, and are most practical. It should be emphasized that the use of bright colored chopsticks should be avoided, because the heavy metal lead in the paint and the organic solvent benzene and other substances are carcinogenic, which will seriously endanger people's health, especially for the elderly and children with poor resistance.
However, bamboo chopsticks and wooden chopsticks are more likely to carry pathogenic microorganisms, such as bacteria and viruses, so care should be taken to keep them clean, disinfected regularly, and replaced regularly. In contrast, bamboo chopsticks are inexpensive and easy to replace on a regular basis, so bamboo chopsticks are preferred for daily diet.
In addition, chopsticks should be replaced frequently. Everyone knows that toothbrushes need to be replaced regularly. However, in many families, it is common for a pair of chopsticks to be used for two or three years. Once the chopsticks are used for a long time, the surface is no longer smooth, and it is easy to make the chopsticks rough when used and washed frequently. Many small grooves and cracks appear, which makes it easy for the pathogenic microorganisms to remain and grow. Therefore, chopsticks are best replaced like a toothbrush every three months to six months.
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