Below, the manufacturer of wooden chopsticks tells you what to pay attention to when using wooden chopsticks

　　1. It's better to see if there is the title, trademark and contact method of the consumer manufacturer on the outer package of chopsticks. It's better to have the consumption date and shelf life.

　　2. After the chopsticks are affected with moisture, they will be twisted and deformed, and even show black spots of non bamboo or wood quality, such as small black spots, which will show mildew and degeneration. Do not continue to operate.

　　3. If chopsticks are smoked with sulfur, there will be a faint sour smell. Don't use them.

　　4. In restaurants, you can first "disinfect and reward" disposable chopsticks, such as washing the appearance of chopsticks with cold water to reduce the sulfur dioxide residue. Scald with boiling water to kill bacteria and mold on the surface of chopsticks.

　　5. Don't immerse chopsticks in hot soup or porridge forever, otherwise it will slow down the appearance.

　　6. Chopsticks at home contain a lot of water and are easy to breed molds and bacteria. They should be placed in a rigid and ventilated environment and adjusted in time after half a year of operation.

　　7. No matter whether there is food left on the chopsticks, don't lick it.

　　8. When you don't use chopsticks temporarily, you can put them on the chopstick seat or on the edge of your own bowl or plate. Don't put them on the table or on other utensils.

　　9. In addition to metal chopsticks, wooden chopsticks, bamboo chopsticks and other chopsticks will form fine grooves on the surface, which simply residues bacteria and detergent. Therefore, it is advocated to change them every six months.

　　10. If you don't apply a layer of raw paint, chopsticks are easier to absorb water, wear and crack, leaving food residues in the gap and bacteria reproduce. And painted with raw lacquer, it seems to put a "protective film" on chopsticks, which can be waterproof. However, when buying chopsticks, you should choose the original color of the raw materials, because colorful chopsticks may also lead to harmful residues in the dyeing process. Once the pigment falls off and is eaten by mistake, it is also harmful to health.

　　11. We all know that after using chopsticks for a long time, the color will change either dark or light, mainly due to the accumulation of bacteria for a long time. Carefully observe the chopsticks every day. Once the appearance is mottled, especially mildew, it indicates that they have been moldy and deteriorated, and they should be replaced quickly.

　　12. The process of regular use and scrubbing will leave deep and shallow scars on the chopsticks, making the appearance of chopsticks rough, even cracked and deformed. It is very easy to hide dirt and become a hotbed of harmful bacteria such as Escherichia coli and Helicobacter pylori. Microorganisms and detergents hidden in the fine grooves of chopsticks may also invade the human respiratory tract and cause respiratory diseases. If chopsticks have twists and turns, deformation, look very wet or smell obviously sour, they are signs of pollution or expiration, and can not be used sustainably.

　　13. The newly bought chopsticks should be cleaned with tap water, then washed with detergent, and then put into the pot and boiled in boiling water for half an hour.

　　14. Bamboo chopsticks should carefully scrape off the fine thorns. If there is a peculiar smell, soak them in vinegar for half an hour or boil them with tea for half an hour.

　　15. Chopsticks it is suggested that special people should be specially assigned to chopsticks to avoid bacteria being transmitted among family members.

　　16. Although the appearance of metal chopsticks is also worn, they are not easy to hide dirt and dirt, which is more hygienic. However, now stainless steel chopsticks are mixed. If the quality is not up to standard, it may lead to the precipitation of heavy metals. When using, avoid touching with vinegar and salt for a long time. Do not use cleaning ball or strong acid and alkali to clean, resulting in the dissolution of heavy metals.

　　17. There are many melamine chopsticks in the shopping mall, which look similar to plastic. If they are cleaned, the probability of breeding bacteria is small, but you need to recognize the QS mark when buying, and beware of fake and shoddy products that are not heat-resistant and easy to release carcinogen formaldehyde produced by urea formaldehyde resin.

　　18. The smaller end of the chopsticks faces upward, which is conducive to water transpiration. Chopsticks are placed horizontally, which is not conducive to drainage and is more prone to mildew.

      Article from：Wooden chopsticks manufacturerhttp://www.ming-ju.cn