Many people choose to eat with disposable chopsticks when they go out to the restaurant. They look white and clean. They are not unpacked. They feel very clean and comfortable to use. Chopsticks that can be used many times in disinfection cabinets are often considered dirty and unsanitary.

一次性餐具廠家提示我們，其實(shí)經(jīng)常使用一次性筷子，會(huì)對(duì)人體健康造成很大的損害。

The disposable tableware manufacturer reminds us that the use of disposable chopsticks often causes great damage to human health.

我們一直都認(rèn)為，只要在干燥的情況下，一次性筷子的通常可以存放很久，然而這是一個(gè)錯(cuò)誤的認(rèn)識(shí)。一次性筷子也有保質(zhì)期

We have always believed that disposable chopsticks can usually be stored for a long time as they are dry, but this is a misconception. Disposable chopsticks also have shelf life

根據(jù)相關(guān)標(biāo)準(zhǔn)規(guī)定，一次性筷子在生產(chǎn)過(guò)程中必須標(biāo)注有效的生產(chǎn)日期和保質(zhì)日期，以防筷子存放時(shí)間過(guò)長(zhǎng)產(chǎn)生霉變，危害消費(fèi)者的身體健康。

According to relevant standards, disposable chopsticks in the production process must be marked with effective production date and quality date, in order to prevent chopsticks from mildewing and harmful to consumers'health.

然而，當(dāng)前市面通的一次性筷子很多都是非正規(guī)的小作坊生產(chǎn)的。選用的木材成色基本都很差，為了追求利益大化，使外觀看起來(lái)更加討喜，這些小作坊就會(huì)用大量的硫磺熏、雙氧水或硫酸鈉浸泡漂白、滑石粉拋光等，以達(dá)到白凈的外觀。這樣做，不可避免地就會(huì)造成一次性筷子上的二氧化硫殘余量超標(biāo)，對(duì)人體造成危害。

However, many disposable chopsticks circulating on the market are produced in informal small workshops. The selected timber is basically poor in color. In order to maximize the benefits and make the appearance more pleasant, these small workshops will use a large number of sulfur fumigation, hydrogen peroxide or sodium sulfate immersion bleaching, talc powder polishing and so on to achieve a white appearance. In this way, it will inevitably cause sulfur dioxide residue on disposable chopsticks to exceed the standard, causing harm to human body.

不合格筷子可能致腹瀉或癌變

Unqualified chopsticks may cause diarrhea or canceration

濫用一次性筷并不能給人們帶來(lái)健康，反之還會(huì)給身體造成危害。其中常見(jiàn)的要數(shù)拉肚子了。一些一次性的筷子質(zhì)量不過(guò)關(guān)，沒(méi)有經(jīng)過(guò)嚴(yán)格的殺毒消菌，很容易滋生大量的大腸桿菌。使用筷子的時(shí)候，細(xì)菌便會(huì)跟隨著食物進(jìn)入身體，如果此時(shí)的你恰好身體狀態(tài)不佳，免疫力較低，就有可能讓大腸桿菌突破防線，引起腹瀉等癥狀。

Abuse of disposable chopsticks can not bring people health, on the contrary, it will cause harm to the body. The most common is diarrhea. Some disposable chopsticks are not of good quality and can easily breed large quantities of E. coli without strict disinfection and sterilization. When chopsticks are used, bacteria will follow the food into the body. If you happen to be in poor health and have low immunity, it is possible for E. coli to break through the defense line and cause diarrhea and other symptoms.

另外，一些霉變的筷子上還可能會(huì)藏有黃曲霉等霉菌，經(jīng)常使用，還會(huì)有致癌的風(fēng)險(xiǎn)。于殘留在一次性筷子上的二氧化硫，雖然超過(guò)標(biāo)準(zhǔn)，但其對(duì)人體的影響十分有限，所謂的二氧化硫中毒，基本可以忽略。

In addition, some mouldy chopsticks may also contain fungi such as Aspergillus flavus, which are often used, and there is a risk of carcinogenesis. As for the sulfur dioxide residue on disposable chopsticks, although exceeding the standard, its impact on human body is very limited, so-called sulfur dioxide poisoning can be basically ignored.

三招教你識(shí)別一次性筷子好壞

Three ways to teach you how to identify disposable chopsticks

雖說(shuō)一次性筷子有著許多的缺點(diǎn)，但在生活中難免要使用到它，給大家一個(gè)識(shí)別一次性筷子好壞的方法：“一聞，二看，三折”。

Although disposable chopsticks have many shortcomings, it is unavoidable to use them in life, giving you a way to identify the good or bad of disposable chopsticks: "one smell, two look, three folds".

1、拿到筷子后先聞一下，如果有酸味的就不用。

1. Smell the chopsticks after you get them. If they have sour taste, don't use them.

2、接著查看包裝上是否有生產(chǎn)日期等一系列廠家相關(guān)的信息，看看筷子上是否有出現(xiàn)不正常的黑色斑點(diǎn)，或者是過(guò)度雪白發(fā)亮的，有就不用。

2. Next, check whether there is a series of manufacturer-related information on the packaging, such as production date, to see if there are abnormal black spots on the chopsticks, or excessively white and shiny, or not.

3、后再試著折一下，沒(méi)有彈性很容易折斷的不用，折斷后出現(xiàn)外白內(nèi)紅或者內(nèi)部是棕色，且伴有刺鼻氣味的不用。折斷后有細(xì)長(zhǎng)的纖維，有彈性，表面光滑的并伴有輕微竹香的筷子可以放心使用。

3. Finally, try to fold again. If there is no elasticity, it is easy to break. If there is no elasticity, it will appear white inside or red inside or brown inside, which is accompanied by pungent odor. After breaking, chopsticks with slender fibers, elasticity, smooth surface and slight bamboo incense can be used safely.

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