How to put chopsticks at home to minimize bacteria?

People can't live without chopsticks for three meals a day, but how much do you know about the use of chopsticks?

With the improvement of living standards, people are becoming more and more particular about their diet, not only pursuing the color, aroma and taste of food, but also carefully selecting chopsticks. At present, there are many kinds of chopsticks on the market, and there are all kinds of chopsticks of various materials. How to choose chopsticks that are both healthy and practical is very knowledgeable.

Bamboo chopsticks are the first choice, it is non-toxic and harmless, and it is very environmentally friendly, and you can also choose wooden chopsticks of natural color. On the contrary, do not use chopsticks coated with colored paint, because the heavy metal lead and organic solvent benzene in the paint are carcinogenic and can seriously endanger human health. Plastic chopsticks are brittle, and they are easy to deform and melt after being heated, producing substances that are harmful to the human body.

Bone chopsticks have a good texture, but they are easy to change color, and they are also more expensive. Silver, stainless steel and other metal chopsticks are too heavy, do not feel good, and have strong thermal conductivity, and it is easy to burn the mouth when eating overheated food.

When eating, people often put several pairs or more than a dozen pairs of chopsticks on the same plate to hold vegetables. In fact, chopsticks are mixed and can easily be contaminated with various bacteria. Studies have found that many germs are transmitted through chopsticks.

According to testing, a pair of unclean chopsticks may carry tens or even hundreds of thousands of bacteria and viruses. Once people use such chopsticks, they are prone to related diseases, such as hepatitis, dysentery, typhoid fever, acute gastroenteritis, etc. When parents use such chopsticks to feed their children, or when many people at the table use chopsticks to pick up the same dish, these pathogenic microorganisms will be transmitted through chopsticks, causing cross-infection.

In this regard, it is not to be underestimated, and it is best to use chopsticks at home for special use.

Practice has shown that washed chopsticks are not "clean". After a pair of chopsticks are used for a long time, the surface is no longer smooth, and frequent scrubbing is easy to make the chopsticks rough, and many bacteria and detergents will remain in the small grooves on the chopsticks, which has many chances of causing illness in this case. It is recommended that the chopsticks at home should be changed once every six months.

Due to the frequent use of chopsticks, especially when we wash chopsticks, we often put the whole chopsticks under the faucet, and it is easy to leave bacteria and viruses on the chopsticks. For this reason, it is necessary to disinfect regularly, chopsticks are best stored in a ventilated and dry place to prevent mold contamination, and the box where chopsticks are placed should also be cleaned and disinfected regularly.

Prepare a chopstick cage, to leak and ventilate, after washing the chopsticks, the chopsticks head up, put in the cage, so that the bacteria are the least.

If you want chopsticks to have fewer bacteria, you can also put them in the sterilization cabinet, which will be more convenient, and it can be sterilized, so that there will be fewer bacteria.

I think you can buy a disinfection cabinet, and the dishes and chopsticks can be sterilized at high temperature every time, so you don't have to worry about the problem of bacteria in the chopsticks.

How to put bacteria in the chopsticks at home, at least you can cook the chopsticks at home with hot water regularly. Then take it out in the sun for the best.

If you want to have fewer bacteria in the chopsticks at home, it is best to put the chopsticks in the chopstick cage after brushing. Place the block side up in a cool, ventilated and sunny place.

When we place chopsticks, the box should be well ventilated, and the end of the chopsticks must be used facing up after washing. Clean and disinfect the box where the chopsticks are placed regularly to avoid bacteria and viruses that are easy to remain.

Ways to stop chopsticks from becoming moldy Be sure to wash the chopsticks thoroughly after each use, clean the chopstick box regularly, and the chopstick box must be well ventilated. There is also the need to take out the chopsticks regularly to bask in the sun.

Chopsticks at home should be placed in a ventilated and dry place to prevent dampness and mold, and the box where the chopsticks are placed should also be cleaned and disinfected on time. This reduces the growth of bacteria.

Put it in the airy chopsticks and keep it dry ,...

The microbiology laboratory of the Food and Drug Safety Evaluation Center of Guolian Quality Inspection and Inspection tests the chopsticks of different materials of ten families. The results showed that the coliform bacteria of chopsticks in 6 households exceeded the standard. After using chopsticks for more than a year, there are more than 100,000 bacteria!

Bamboo chopsticks that have been used for half a year under the microscope: the epidermis is peeling off, and yellow stains fill the gaps of the chopsticks. If you zoom in again, you can see the bugs moving inside!

Chopsticks can cause cancer when they are old! Washing chopsticks for a long time leads to high water content, which becomes a breeding ground for bacteria, such as Helicobacter pylori, Aspergillus flavus, etc.

From the day you start using your own chopsticks, every friction will leave cracks on the surface of the chopsticks, which can accumulate food debris and even oil stains. What's worse is that if the washed chopsticks are not dried in time, the residual water stains can easily make the chopsticks a breeding ground for microorganisms. The longer the chopsticks are used, the deeper the cracks, the more chances, and the greater the ability to hold microorganisms.

The more likely it is that Escherichia coli, Staphylococcus aureus, Helicobacter pylori or even Aspergillus flavus will be. Some people may say that our family uses boiling water to scald chopsticks or sterilize chopsticks with a sterilizer every week. However, it should be noted that cooking chopsticks for at least 15 minutes has a sterilizing effect.

Old chopsticks have cracks, and they are still easy to breed bacteria after disinfection.

A professional did a survey using public circulation chopsticks and disposable chopsticks, and found that both types of chopsticks contained undesirable bacteria and mold. The wooden chopsticks used at home for two years contain bacteria per square centimeter, which exceeds the qualified value of the number of bacterial communities on the surface of the article specified by clinical regulations. Metal chopsticks used for nearly 2 months, per square centimeter root.

If chopsticks are not cleaned thoroughly, many kinds of bacteria can indeed grow. These substances are transmitted through chopsticks and can further affect human health. In particular, bamboo and wood chopsticks that have been used for a long time and have ravines and scratches are more likely to breed bacteria in a slightly damp state.

In a suitable environment, the bacterial reproduction rate doubles in about 120 minutes, and the tableware must be thoroughly cleaned as soon as possible after use, so as not to affect the body's immunity and bring a series of hidden dangers.

Chopsticks also have an expiration date. Some family chopsticks are not replaced after a year or two, which is not advisable. Generally speaking, all kinds of chopsticks in the supermarket usually have a label of "suitable for 3-6 months".

It is recommended that you replace it every six months. Bamboo chopsticks may not be used for half a year and are easy to change color. Be observant.

Yes, because the chopsticks are used for a long time, they may be affected by the dish soap, if it is bamboo chopsticks, it is easy to mold or become damp, and the reproduction rate of bacteria can reach 120 times, so it should be replaced in time every three months.

Of course, there will be bacteria, because after using it for a long time, there may be some dirt that is difficult to clean. Therefore, chopsticks should be changed regularly.

Of course it will, so I think for the sake of safety and health, it is best to replace chopsticks with them every three months.

Eating with chopsticks has a long history, and with the development of society, the materials of chopsticks are increasing. The chopsticks sold in supermarkets are made of wood, bamboo, stainless steel, and plastic. But today I'm going to tell you about ordinary chopsticks!

If the chopsticks turn black over time, surprisingly, it's a buildup of bacteria. In order to prolong the life of chopsticks, first of all, do not bite the chopsticks while eating. If the chopsticks are bitten very badly, the grooves on the surface will be stained with a lot of residual residue, oil stains and other dirt.

If chopsticks are not washed, various bacteria and germs will multiply, such as Helicobacter pylori, which is most easily spread on chopsticks and causes gastroenteritis. Secondly, do not use chopsticks for eating, because bamboo and wooden chopsticks become black after stir-frying, and the hardness becomes poor, and it is easy to mold, slag, and dirty, while lacquered chopsticks contain heavy metals such as lead and chromium, and there may be a risk of heavy metal poisoning and carcinogenesis when stir-frying. Therefore, it is best to use special bamboo chopsticks for stir-frying.

New chopsticks or chopsticks that have not been used for a long time, people are used to using hot water, which can be sterilized.

But an expert in the hospital's infection management department said it may not have any effect. Because, in order to achieve the effect of boiling water disinfection, two conditions should be met. 1.

Soak the sanitized object completely in water. 2.Heat and bring to a boil of 100 for at least 5 minutes.

Wipe the chopsticks clean after each wash and spread them out on the bowl rack to dry. It is best to disinfect them regularly. Finally, place the chopsticks with the head facing up in an upright chopstick case.

The chopstick case should be placed in a ventilated and dry place to prevent mold contamination.

Although the chopsticks are easy to clean, it is better to wash them one by one. Sometimes, in order to be lazy, a pair of chopsticks is put in the hand to clean, and it is easy to leave a few places that have not been washed. After a few times, these "slippery" places will become places for bacteria to breed.

Disinfect chopsticks regularly. Boil water at high temperature, and then soak the chopsticks in hot water, which has the effect of sterilization and disinfection. If hot water alone is not enough, add salt and dish soap to the water, soak for 20 minutes, and then remove and rinse.

Wooden chopsticks are easy to breed bacteria after a long time, so it is recommended to replace the chopsticks regularly every year, and do not continue to use the old chopsticks. It can also be sterilized by high-temperature disinfection.

First of all, the chopsticks should be boiled at high temperature regularly, then placed in a dry and ventilated place, and then soaked in salt water for disinfection at intervals.

Chopsticks look good. They are washed clean every time and do not need to be replaced. "When asked why many people don't change their chopsticks all year round, they tend to be like this.

Wang Guizhen, a national first-class public nutritionist, said that in fact, this simple change of chopsticks also has a lot of knowledge. Many families usually add new chopsticks during the New Year, and the old chopsticks are reluctant to throw away. Therefore, the old and new chopsticks are mixed together.

Chopsticks, especially wooden and bamboo chopsticks, are known to become uneven due to wear and tear after long-term use. Under the microscope, you will notice that the chopsticks have some small grooves that can easily breed bacteria, and these grooves are not visible to the naked eye. In addition, many people put their chopsticks directly into a closed box after washing them.

If the air is humid, it is easy to get moldy.

Long-term use of disposable chopsticks can breed various molds, which may lead to infectious diarrhea, vomiting and other digestive diseases. Severely moldy chopsticks can breed aflatoxins, which are widely believed to induce liver cancer. The water content of household chopsticks that are used beyond the expiration date is particularly high.

Due to the frequent use of household chopsticks and the long time of rinsing with water, it can easily become a breeding ground for bacterial growth, such as Staphylococcus aureus, E. coli, etc. Keeping chopsticks in the cupboard for a long time may increase the likelihood of chopsticks going bad by more than five times. Therefore, Wang Yingjie, deputy director of the Department of Radiation Oncology of the Cancer Hospital of the Air Force General Hospital, suggested that the chopsticks that are often used should be replaced at least once every six months.

In addition, chopsticks should be boiled in boiling water for half an hour a week, and then placed in the air to dry before use, or placed in a sterilizer regularly for disinfection, so that the disinfection function can be realized, and the mold in the chopsticks can be removed effectively and conveniently.

It is best to use bamboo chopsticks. Bamboo has the characteristics of high temperature resistance, high density, high density, and no deformation, so when choosing chopsticks, bamboo chopsticks are the first choice. Non-toxic, harmless, environmentally friendly, cheap.

Choose wooden chopsticks in primary colors. The original color wood chopsticks are made of logs, which is economical. However, some merchants paint beautiful patterns and colorful paint on the wooden chopsticks for the sake of aesthetics, which looks high, but the paint may contain harmful substances such as heavy metals, lead, benzene and formaldehyde, which can affect people's health of Pachai.

Choose fewer metal chopsticks. Some are light and durable, and some are wear-resistant and rust-proof, which are popular among people. However, due to their own shortcomings, these cannot become the daily tableware of the masses.

I believe that it can be used for up to three months, and the three-month key blade needs to be replaced when it is old, and the chopsticks should be disinfected and sterilized regularly during this period to avoid bacteria entering the body.

It can be used for up to two years, and after a long period of use, it will breed a lot of bacteria, which will also affect the health of the human body, and eventually lead to stomach ulcers.

Don't take more than three years, use it for a long time, the surface will be very smooth, and it will become very rough and filial, and there will be some bacteria that are cleverly destroyed.

Chopsticks will gradually change color, deform, and smell after being used for a period of time, which is mainly related to the material of the chopsticks, the pH value of the food, and the bite wear. Although blackened chopsticks are hard to look at, it's hard to say what effect they will have on the body. However, for food safety reasons, chopsticks should be replaced as soon as they turn black.

There are many types of chopsticks on the market, the most common being bamboo chopsticks, followed by wooden, plastic, metal, and special gold and silver chopsticks, which are often used to increase the collection of monuments.

Wooden chopsticks and bamboo chopsticks are easy to get stained with oil after use, so they need to be cleaned thoroughly or need to take some thought, such as soaking them in warm water after cleaning with detergent, and then rinsing them with clean water and putting them in a dry environment or disinfection cabinet. Although children's chopsticks are convenient for children who have just learned to eat with chopsticks, due to their special structure, cleaning is more troublesome, and the requirements for disinfection are also higher, requiring disassembly or special cleaning of accessories, air or put into a sterilization cabinet. Chopsticks will gradually bite the core, after a period of use, Weizhou digging also due to the corrosion of food acidity and alkalinity, but also due to mildew, improper storage, spots, discoloration, smell and other reasons, this time to consider replacing the chopsticks.

In daily life, many families are accustomed to putting a string of chopsticks head down into the chopstick box separately and letting the wet chopsticks soak in the remaining water to dry naturally.

In fact, this method of preservation is most likely to cause mold on the chopsticks and excessive E. coli on the chopsticks. The correct way to store chopsticks is to dry them evenly or loosely in a dry environment, or in a sterilizer. Wooden chopsticks and bamboo chopsticks should be replaced from March to June; Metal chopsticks can be replaced every six months to a year.

When using and cleaning chopsticks, it is best to observe the surface of the chopsticks every day for spots, especially mold or odor. When the chopsticks are spotted, deformed, discolored or have a distinct odor, they will become moldy and contaminated, and should be stopped and replaced in time.

However, if you put them in a close-up at 500 times, you will see that the shell of the chopsticks that have been used for six months has come off, cracked in some places, and there are noticeable small gaps with yellow residue in the gaps. The chopsticks have been used for a year, and the surface of the wood has been discolored, with wrinkles and grooves, and there are many oil stains in the depressions; After 3 years of use, the chopsticks have been unrecognizable, they are invisible, they are wooden, and the surface looks like a long small mushroom. The longer the use, the higher the total number of bacteria detected.

In addition to metal chopsticks, small grooves will form on the surface of chopsticks such as wooden chopsticks and bamboo chopsticks, which are prone to residual bacteria and detergents, so it is recommended to replace them every six months.