2. New chopsticks should be thoroughly cleaned, disinfected and sterilized. The production and manufacture of chopsticks includes several processes, and it is easy to get infected with virus infection, bacteria and other microbial strains and compounds such as viscose during the manufacturing and transportation. If you just wash it with tap water, there is no way to wash it thoroughly. Therefore, the newly bought chopsticks are washed with drinking water first, then soaked in cold water with detergent for 5- 10 minutes, and then boiled in the pot for half an hour. Finally, take it out, wipe it clean and drain it, or put it in a disinfection cabinet for disinfection, sterilization and drying, and then put it in a clean and dry place for later use.
3. Clean immediately and thoroughly, leaving no chance for microorganisms. Chopsticks should be cleaned immediately after use. Chopsticks that are not cleaned immediately, leaving food residue is the best culture solution for Aspergillus flavus and bacteria. Rich and colorful nutrients can make them grow geometrically in a few hours and accelerate the mildew of chopsticks.
4. Keep it dry. Bacteria, Aspergillus and other microbial strains like to live in wet and cold conditions, so chopsticks should be drained after being cleaned and tidy, and they cannot be given survival standards. Chopsticks boxes should also be naturally ventilated and have drains to prevent water accumulation. In addition, we should pay attention to keeping chopsticks tightly closed to avoid being "patronized" by mosquitoes and bedbugs. However, chopsticks also need to be removed and replaced on time. Generally, it can be replaced once every 3 to 6 months. Once used for a long time, chopsticks will become more and more damaged and unsmooth, and Aspergillus flavus and bacteria will easily be produced on them.
5. Use less disposable chopsticks. When eating out or ordering takeout, people often choose disposable chopsticks. Disposable chopsticks look healthy, convenient and fast, but there are various hidden dangers. First of all, disposable chopsticks production enterprises are mainly small and medium-sized enterprises, and the hygiene requirements cannot be guaranteed; Secondly, it is likely to be suitable for disposable chopsticks that have been idle for a long time, and chopsticks that have passed the shelf life may have become moldy; Finally, disposable chopsticks are usually used immediately after being disassembled, and they are not thoroughly cleaned.
However, a pair of small chopsticks is closely related to our daily life. We should cultivate a good lifestyle, pay more attention to the use of chopsticks and choose the right chopsticks to avoid "nip in the bud"