Don’t use 4 kinds of disposable chopsticks!

Don’t use 4 kinds of disposable chopsticks!

“The restaurant put on disposable chopsticks, and the packaging was exquisite. It was simmered a few times in hot water, and the pungent taste came out immediately.” “Not using disposable chopsticks is not environmental protection but life-saving!”

“On the evening of March 17, actor Huang Bo posted this Weibo, which 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, the water also turned yellow, and a substance similar to oil stains appeared on the water surface.

This once again pushed the disposable chopsticks to the cusp.

  This reporter 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 require a production license that is gradually approved, resulting in market chaos and the safety of chopsticks is not guaranteed.

In general, most of the qualified disposable chopsticks produced by manufacturers are made of wood or moso bamboo, which itself contains lignin. When dissolved in water, the water may turn light yellow, and there may be some suspended matter in the water that looks cloudyThis situation is generally not harmful to the human body.

According to state regulations, bamboo disposable chopsticks are allowed to use food-grade sulfur fumigation and bleaching, but the sulfur dioxide residue per kilogram of chopsticks should not exceed 600 mg, while wooden chopsticks can be smoked with sulfur.

“Like the situation in the Weibo picture, the water is dark yellow and accompanied by 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 heatedDisappear and return to yellow. Chemicals left on it may cause injury.

  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 the disposable chopsticks are shorter and thinner than normal, or easily broken, or the two are not connected together, 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 with a shelf life of up to 4 months”.