Using chopsticks for more than three months can cause cancer. How to use chopsticks healthily

In China, chopsticks are a kind of tableware that we often use. Everyone uses chopsticks to eat, so the cleanliness of chopsticks is very important. Will using chopsticks for more than three months cause cancer? Let’s take a closer look below! Chopsticks can cause cancer if used for more than three months

After being used for a long time, a type of carcinogen "aflatoxin" may breed

Can chopsticks cause cancer? The reporter discovered that the source of the Weibo came from an investigative report by CCTV. CCTV reported on August 1 that the color of ordinary chopsticks will become darker or lighter depending on the frequency of use when used for 3-6 months. 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 cause damage to 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, which makes the surface of the chopsticks less susceptible to bacterial adhesion. However, after using wooden chopsticks for too long, the surface paint 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.

Although Aspergillus flavus mostly exists on moldy grains, Du, Chief of the Microbiological Inspection and Quarantine Section of the Nanjing Center for Disease Control and Prevention, believes: "It is possible for Aspergillus flavus to grow on chopsticks." Fungi can easily grow in humid, sunny environments, and Aspergillus aflatoxin is no exception. How to use chopsticks healthily: Chopsticks have a lifespan of 3 to 6 months. If they change color, they should be replaced as soon as possible

The survey found that when ordinary chopsticks are used for 3 to 6 months, their color will change with time and The frequency of use occurs to become darker or lighter. In addition, the edible paint on the surface of the chopsticks suffers wear and tear due to the frequency of use. Whenever the chopsticks change from when you purchased them, especially the color, they need to be replaced immediately.

The change in color of chopsticks means that the properties of the material itself must have changed. The factors that cause color changes are usually caused by the adhesion of food, detergent and air, and residues in the dining cabinet during use. Long-term accumulation of bacteria is also a major factor in color changes. Smell and take a look to identify whether the chopsticks have expired.

When using chopsticks, you should observe whether there are spots, especially mildew, on the surface of the chopsticks every day. Bamboo products and wood products are the favorite living environments for mildew, and as long as the environment is not dry and the humidity content of the material itself reaches a certain level, it only takes one day to form.

Expert advice: Once you find mildew on chopsticks, you must stop using them as soon as possible.

Reminder: If there are spots on the chopsticks that are not the original color of bamboo or wood, it means that the chopsticks are likely to have become moldy and deteriorated and cannot be used anymore; if the chopsticks appear wet or bent or deformed, it means that they have been affected by moisture or have been left out for a long time. If it is too long, it is likely that the shelf life has expired; if you smell it, if there is an obvious sour smell, it is a sign of contamination or expiration, and you cannot continue to use it. Dry chopsticks before storing them to avoid mold.

It is understood that the chopsticks currently used in ordinary people's homes are mainly made of bamboo and wood, and a very few are made of metal and other materials. However, the use of these two materials is relatively special. People are usually accustomed to cleaning the chopsticks and then placing them in the chopstick tube or cupboard.

After the chopsticks are not completely dried, the humidity is very high, which makes them prone to mold, which has an impact on your health. When using chopsticks, you must ensure that the chopsticks are placed or stored in a dry place to avoid providing an environment for mold growth as much as possible.

Expert advice: Boil chopsticks in boiling water for half an hour every week, then place them in the air to dry before use. This can achieve disinfection and effectively and conveniently remove mold in the chopsticks. .

When buying new chopsticks, wash them thoroughly

Experts remind that chopsticks are easily contaminated with viruses, bacteria and certain chemicals during production and transportation. You can clean the newly purchased chopsticks with tap water first, then wash them with dish soap a second time, and finally put them in a pot and boil them in boiling water for half an hour.

In daily cleaning, chopsticks should be cleaned thoroughly. First, rinse the surface of the chopsticks, then carefully wash the chopsticks with detergent, then put them in a disinfection cupboard for disinfection and drying. You can also rinse and drain the water. Then put it into the chopstick box. When washing chopsticks, don't rub them violently

Experts point out that most families wash chopsticks in a very "brave" way: grab a handful of chopsticks, rub them violently with detergent a few times, and then rinse them with water. In fact, this is very easy to do. It is easy for chopsticks, especially "naked chopsticks" without a protective layer, to become rough and produce many small grooves and cracks, allowing pathogenic microorganisms to remain.

Chopstick boxes should be hollow and do not allow water to accumulate at the bottom, and should be cleaned and disinfected frequently. Do not choose strong acid or alkali detergents to prevent residual chemicals from causing harm to the human body. "Colored" chopsticks have hidden dangers

Nowadays, some colorful chopsticks appear in the eyes of consumers. Experts recommend that consumers choose chopsticks that have been brushed with a layer of varnish (raw lacquer) and have a shiny surface. , because raw lacquer has national standards. However, "painted chopsticks" have certain safety risks.

Because, unlike raw lacquer, there are no national standards for the paint on colorful "lacquered chopsticks". If used improperly, the paint will fall off or decompose at high temperatures, such as heavy metal lead. Carcinogens such as benzene and organic solvents may enter consumers' mouths and seriously endanger people's health. How to disinfect chopsticks

The simplest and most practical method is: boil them in boiling water for 10 minutes

Regarding the hygiene of chopsticks, the law enforcement officers of the Health Supervision Office have a better say, because we are They conduct random inspections of disposable tableware used in hotels several times a year to see if the hygienic conditions of these tableware are up to standard. And in their daily management, there are also strict standards for the cleaning and disinfection of tableware.

"When contaminated tableware is used, some people will develop gastrointestinal symptoms such as diarrhea, or even more serious conditions such as poisoning." said Yu Jiangmin, deputy director of the Gongshu District Health Supervision Institute. According to regulations, in addition to cleaning chopsticks, hotels must also choose physical disinfection or chemical disinfection methods to disinfect them.

Among them, there are three methods of physical disinfection: the first is boiling or steam sterilization, which requires a high temperature of 100°C for more than 10 minutes; the second is an infrared disinfection cabinet, which requires a temperature above 120°C for more than 10 minutes. ; The third type is a specialized dishwasher, which requires the water temperature to be controlled at 85°C and rinse and disinfect for at least 40 seconds.

The method of chemical disinfection is to completely soak in a certain concentration of disinfectant for more than five minutes. After soaking, it must be rinsed with clean water to prevent disinfectant from being left in the tableware.

As for the disinfection of chopsticks in the home, Deputy Director Yu believes that boiling is the simplest and most practical method. It should be noted that the water must be boiled and then boiled for more than 10 minutes. Families that have already purchased disinfection cabinets or dishwashers can also use them multiple times to make these machines play their due role. And use hollow chopstick boxes and clean them regularly so that while the chopsticks are allowed to dry naturally, the chopsticks will not be contaminated by bacteria that grow on the chopstick box.

In addition, regarding the "validity period" of chopsticks, the three experts all said that there is no strict time standard, but it should be based on the frequency of use of each family. When the chopsticks have burrs, cracks or paint peeling, it is best to Make a replacement. Because in this case, the chopsticks are not easy to clean, and bacteria can easily breed, thus posing a certain threat to health.