During the daily process of cleaning chopsticks, three mistakes have been made, which have led to health problems! How many bacteria are on chopsticks? Every household has them! Did you know that? Do not underestimate this issue, as its importance cannot be ignored!

When using chopsticks, if three mistakes are made, it may lead to the problem of causing "class 1 carcinogens"!

Aflatoxin, a substance classified as a "class 1 carcinogen," has carcinogenic effects.

Aflatoxin is recognized as a class 1 carcinogen, with toxicity 68 times that of arsenic. It only takes a dose of 1 milligram to cause various cancers, including liver cancer and bone cancer.

In addition, aflatoxin has high heat resistance and needs to reach temperatures above 280°C to be effectively eliminated. Boiling water alone cannot achieve its sterilization effect.

Although chopsticks themselves do not generate aflatoxin, due to their frequent contact with starchy foods, if they are not thoroughly cleaned or properly stored, the starch substances they contain are easily affected by mold and lead to the production of aflatoxin.

Therefore, it is crucial to keep chopsticks clean and hygienic, and avoid making the following three mistakes.

1. Rubbing them clean in bundles

Many people are accustomed to rubbing chopsticks together while cleaning them to achieve a clean effect.

However, this practice may damage the protective layer on the surface of the chopsticks, causing grooves and cracks on the surface, allowing external residues to seep in and providing a breeding ground for bacteria and microorganisms.

Over time, these microorganisms will gradually become moldy, resulting in the production of substances containing aflatoxin.

When cleaning chopsticks, it is recommended to use a soft dishcloth to clean each chopstick individually. Although it may be more time-consuming, it can effectively reduce friction on the chopsticks, avoid damaging the surface, and make the utensils cleaner.

2. Placing chopsticks in a container without draining them

Before using chopsticks, place them in a chopstick holder and wait for the surface to completely dry before storing them.

Due to the enclosed environment inside the chopstick holder, lack of ventilation causes the chopsticks to remain moist for a long time, making them susceptible to mold.

In the case of chopsticks not being thoroughly cleaned, small amounts of food residue can linger on the surface, leading to the production of aflatoxin.

In addition, to ensure the ventilation effect of the chopstick holder and avoid water accumulation, it is recommended to select utensils with hollow designs.

3. Slightly tilting the chopsticks downward after cleaning

Some people are accustomed to placing the chopsticks with the small end facing up in the chopstick holder after using them, while others prefer to place them with the small end facing down.

Which solution can be considered correct?

With the small end facing up, it's like a shooting star streaking through the sky.

When the small end is facing down, the water on the chopsticks will flow downward along the head. However, if it is in a damp environment for a long time, it will provide favorable conditions for bacteria to breed. Exposing the chopsticks to sunlight or directly exposing them to air will accelerate bacterial growth. Lack of ventilation in the storage space or incomplete cleaning of food residues on chopsticks can all promote bacterial growth, leading to mold growth.

When using chopsticks to eat, these bacteria and mold are easily digested and absorbed, and they may contain aflatoxin, so caution should be exercised.

On the contrary, if the small end is facing up, the air it comes into contact with will be more open, and it will also be easier to stay dry, reducing bacterial growth.

When using chopsticks, in addition to thorough cleaning, attention should also be paid to some small but important details.

Using chopsticks has two taboos, which will attract bacteria and may cause cancer.

1. Biting lightly with chopsticks

Some people have a habit of lightly biting their dining table with their teeth while eating.

This habit is not advisable and should be corrected early.

When chopsticks are bitten, the negative effects it brings are similar to those of rubbing chopsticks together in bundles. Due to the many small protrusions on the surface, rubbing by hand causes a large amount of small particles to be generated, which can block the internal channels of the chopsticks, resulting in grooves where bacteria and microorganisms can breed. When grooves form on the chopsticks, impurities such as food crumbs can accumulate in them, increasing the complexity of cleaning.

If not cleaned thoroughly, various bacteria and pathogenic bacteria, such as Helicobacter pylori, may breed, increasing the risk of gastric enteritis.

2. Using chopsticks in tableware to fry food until golden and crispy

Using a pair of chopsticks is essential when frying food, but the chopsticks commonly used for dining are not suitable, especially those made of lacquer.

After being subjected to high temperatures and oil during frying, bamboo and wooden chopsticks undergo carbonization reactions, causing their surface color to turn black, their hardness to decrease, making them susceptible to mold invasion, and producing residues and dirt. In addition, due to being heated in a pot for a long time, the surface of bamboo chopsticks will also form a hard oxide layer. Lacquer chopsticks themselves contain heavy metal elements such as lead and chromium, which may cause heavy metal poisoning and even cancer after high-temperature frying.

During the process of frying food, it is recommended to use dedicated bamboo tableware and replace them regularly to ensure the quality and taste of the food.

Should new chopsticks be replaced because they have not been affected by mold or decay?

We will discuss the issue of the shelf life of chopsticks, especially the aspects to pay attention to when replacing them.

Frugality has always been a virtue of the Chinese people. Many items in life are not replaced as long as there are no signs of damage or mold, and chopsticks are no exception.

However, chopsticks do have a limited shelf life, and once expired, they may contain various harmful substances such as Staphylococcus aureus, Escherichia coli, and aflatoxin, which can be harmful to health.

The shelf life of ordinary bamboo and wooden chopsticks is between 3 and 6 months. If they exceed this period, they should be replaced.

It should be noted that even if some chopsticks are within the shelf life, they are not recommended for use because they may have potential safety hazards. These chopsticks have smooth surfaces, soft textures, and are prone to slipping, as well as strong pungent odors. To make a correct judgment, we can consider the following aspects:

Whether there is a color change;

Whether there is any obvious sign of acidity;

Whether there are non-natural spots, such as mold spots, which are worth investigating;

Whether there is any distortion or warping in shape.

If any of these signs indicate that the chopsticks have deteriorated, it is advisable to avoid using them again.