Then, some people will say that chopsticks at home will be scalded with hot water or boiled in a pot before disinfection, but it should be noted that it takes at least 15 minutes to disinfect chopsticks with boiling water; And chopsticks are easy to crack when cooked for a long time. Now most people use wooden chopsticks at home. So I suggest you change it frequently.
Chopsticks themselves do not grow Aspergillus flavus, but starch is easily hidden in unwashed chopsticks. In a humid and warm environment, such chopsticks are prone to mildew and produce aflatoxin. In addition, wooden chopsticks may have cracks after being used for a long time, and these tiny cracks are also easy to hide evil people and shelter evil people, and aflatoxin will also be produced after mildew. The wooden chopping block commonly used in our family will also have such problems.
Disposable bamboo chopsticks are standard for takeout. Disposable chopsticks are also often called "sanitary chopsticks". Are sanitary chopsticks really sanitary? Actually, not necessarily. Disposable bamboo chopsticks are often processed in small workshops, and talcum powder will be added during the processing, so that they can be mixed with chopsticks to dry and polish. The chopsticks that come out like this will become very smooth. Disposable chopsticks produced in this way will have a large number of chemical substances left on the surface of chopsticks and infiltrated into the chopsticks, which will do great harm to the human body. Taking talcum powder as an example, it will increase the metabolic burden of the liver after entering the human body, and the accumulation of the amount will make people get gallstones.
Wash chopsticks in pairs, don't rub them hard. Even the chopsticks used at home should be used by a special person. If chopsticks are made of high-temperature resistant wood, resin or plastic, they can also be heated in the microwave oven for 3 minutes after cleaning to achieve the purpose of sterilization. Prepare a special cloth for cleaning chopsticks, clean the chopsticks after each cleaning, and then spread them on the bowl rack to dry. It is best to disinfect them regularly. Finally, put the chopsticks head up into the vertical chopsticks cage. Chopsticks cages should be stored in a ventilated and dry place to prevent mold pollution. In addition, putting chopsticks in boiling water for half an hour every week, and then drying them in the air before use can achieve good disinfection effect.