Potential hazards of chopsticks

　　Bamboo chopsticks commonly used in families are very easy to change color, which is actually the result of bacterial proliferation. When ordinary chopsticks are used for 3-6 months, the color will become darker or lighter with the time and frequency of use.

　　This means that the nature of chopsticks raw materials has changed. The reason lies in the long-term accumulation of bacteria caused by the attachment of food, detergent, air and residues in the dining cabinet. It is understood that domestic chopsticks have high water content due to long-term washing with water, which can easily become a hotbed for bacterial growth, such as Staphylococcus aureus, Escherichia coli, etc. Putting chopsticks in the cabinet for a long time may increase the probability of chopsticks metamorphosis by more than 5 times. The use of chopsticks corroded by bacteria may lead to infectious diarrhea, vomiting and other digestive system diseases. Severely moldy chopsticks will produce carcinogenic substance "aflatoxin".

　　Ordinary bamboo chopsticks used for more than 3 months will reproduce various molds and damage human health. Severely moldy chopsticks will even reproduce a carcinogen called "aflatoxin", which has been widely recognized to induce liver cancer.

　　Therefore, polymer alloy chopsticks have emerged. Because the appearance of the chopsticks body is not adsorptive, the chopsticks body is not easy to be corroded and become old (the chopsticks will be brighter and brighter after being used for a long time), and the alloy chopsticks have passed the national food hygiene and safety inspection, so the health concept of choosing alloy chopsticks will become a trend.

       Article from：Guangdong wooden chopsticks wholesale http://www.ming-ju.cn