Chopsticks should also be hygienic

Chopsticks are indispensable to the Chinese table. As the saying goes, the disease comes from the mouth. When we carefully select the food materials, have you ever noticed the chopsticks that should also be in frequent contact with the mouth? To ensure food hygiene, chopsticks must be used in a hygienic way: first, they should be replaced regularly; second, they should be cleaned correctly.

Every time a pair of chopsticks is scrubbed, it will leave cracks on its surface, and there will be dirt in the cracks. The longer it is used, the deeper the cracks will be, and the more microorganisms will be produced. The more likely Escherichia coli, Staphylococcus aureus and Helicobacter pylori will appear. If there are non wood spots on the chopsticks, it means that the chopsticks have become moldy and deteriorated; if there are bending and deformation, it means that the chopsticks have been affected with damp or have been used for too long; if the color changes, it means that the properties of the material itself have changed; if it smells obviously sour, it is a signal of pollution. Once the above situation occurs, it can not continue to use. We suggest that the chopsticks used in the family should be changed once every three to six months.

Correct cleaning chopsticks can start from the following aspects.

1. Clean the tableware in time after eating. Some people are used to putting aside the dishes and chopsticks or soaking them in water after eating, and then washing them after a few hours, which makes it easy for bacteria to overflow on the chopsticks, or even invade into the inside of the chopsticks, which is difficult to remove.

2. After carefully cleaning the chopsticks with flowing water, drain the water and put the chopsticks head up into the special containers for storing chopsticks. It’s better to choose the vessels with hollow design at the bottom and around, and put them in the ventilated place, not in the airtight cabinet. At the same time, often clean the containers containing chopsticks to avoid bacterial growth.

3. Ensure high temperature disinfection once a week. When the chopsticks are boiled in 100 ℃ boiling water for 10 to 15 minutes, the ideal sterilization effect can be achieved. (author’s setting: Xuanwu Hospital)


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