一次性筷子居然是有保质期的！三招教你远离脏筷子！

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.

一次性餐具厂家提示我们，其实经常使用一次性筷子，会对人体健康造成很大的损害。

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

我们一直都认为，只要在干燥的情况下，一次性筷子的通常可以存放很久，然而这是一个错误的认识。一次性筷子也有保质期

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

根据相关标准规定，一次性筷子在生产过程中必须标注有效的生产日期和保质日期，以防筷子存放时间过长产生霉变，危害消费者的身体健康。

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，当前市面上流通的一次性筷子很多都是非正规的小作坊生产的。选用的木材成色基本都很差，为了追求利益大化，使外观看起来更加讨喜，这些小作坊就会用大量的硫磺熏、双氧水或硫酸钠浸泡漂白、滑石粉抛光等，以达到白净的外观。这样做，不可避免地就会造成一次性筷子上的二氧化硫残余量超标，对人体造成危害。

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泻或癌变

Unqualified chopsticks may cause diarrhea or canceration

滥用一次性筷并不能给人们带来健康，反之还会给身体造成危害。其中常见的要数拉肚子了。一些一次性的筷子质量不过关，没有经过严格的杀毒消菌，很容易滋生大量的大肠杆菌。使用筷子的时候，细菌便会跟随着食物进入身体，如果此时的你恰好身体状态不佳，免疫力较低，就有可能让大肠杆菌突破防线，引起腹泻等症状。

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，一些霉变的筷子上还可能会藏有黄曲霉等霉菌，经常使用，还会有致癌的风险。至于残留在一次性筷子上的二氧化硫，虽然超过标准，但其对人体的影响十分有限，所谓的二氧化硫中毒，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.

三招教你识别一次性筷子好坏

Three ways to teach you how to identify disposable chopsticks

虽说一次性筷子有着许多的缺点，但在生活中难免要使用到它，给大家一个识别一次性筷子好坏的方法：“一闻，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、拿到筷子后先闻一下，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、接着查看包装上是否有生产日期等一系列厂家相关的信息，看看筷子上是否有出现不正常的黑色斑点，或者是过度雪白发亮的，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、后再试着折一下，没有弹性很容易折断的不用，折断后出现外白内红或者内部是棕色，且伴有刺鼻气味的不用。折断后有细长的纤维，有弹性，表面光滑的并伴有轻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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