Many families choose to use wooden chopsticks because they are economical, safe, and environmentally friendly. However, they have poor resistance to moisture and mold.
Therefore, chopsticks made from bamboo, wood, or buffalo horn are often treated with sulfur dioxide (SO2) to kill mold. This is an extremely strong reducing agent used to eliminate mold. However, the residual chemicals on the chopsticks can cause chronic damage if used for a long time.
Typically, chemicals will cause erosion of the gastrointestinal mucosa, imbalances in intestinal bacteria, diarrhea, damage to the liver and kidneys, and the development of chronic diseases and cancer.
To distinguish natural wooden chopsticks from dyed ones, you need to pay attention to the following characteristics:
How to differentiate natural wooden chopsticks from dyed ones.
Shape and hardness of the chopsticks:
Usually, if they are the same size, colored chopsticks will be lighter and weaker than high-quality wooden chopsticks made from natural wood.
It is easy to see that dyed chopsticks are easy to bend and break because they use poor quality wood or use the outer part of the trunk. On the contrary, natural wooden chopsticks are firm when held, difficult to bend, using materials entirely from the core of the tree, and especially selecting the best and most suitable wood type to ensure non-toxic, non-hazardous, and hygienic use.
Shine on the surface of the chopsticks:
Both dyed and natural wooden chopsticks create shine on the surface of the product, but if you observe carefully, you will see:
Dyed chopsticks have a uniform shine, even the tip of the chopsticks is shiny because they are coated with paint.
Natural wooden chopsticks need to be polished for a few hours through the rubbing process to bring out the shine and highlight the natural wood grain of each wood type. The head and tail of the product still show natural wood and the color is not even.
Tips for distinguishing natural wooden chopsticks from dyed ones
Color:
Most natural wooden chopsticks have light colors, dark brown, or rough black.
Pay attention that the color of the wooden chopsticks both from the outside and the inside is the same, whereas for dyed chopsticks, the two colors are clearly different.
It is recommended to replace a pair of chopsticks about 6 months from the time of production to ensure the health of the family even though the wooden chopsticks are still good.
How to store wooden chopsticks to prevent mold:
Treating chopsticks before use:
To prevent mold on newly purchased wooden chopsticks, you should mix salt with warm water to wash the chopsticks and then dry them in the sun until they are completely dry. When drying, you should lay them flat on a surface so that the chopsticks dry evenly. You should choose a gentle sunny time to avoid discoloring the wooden chopsticks. After the chopsticks are dry, you can safely use them.
Avoid soaking wooden chopsticks in water for too long:
Absolutely do not soak the chopsticks in water for too long. Many families do not have the habit of washing dishes immediately after meals, but often leave them for a long time or overnight before washing them. This habit is extremely harmful, not only to wooden chopsticks but also to pots, pans, and dishes.
Thoroughly clean the chopsticks after use:
After using chopsticks, remember to thoroughly clean them with dish soap to remove any leftover food and grease from the chopsticks. If you do not clean them well, it will create favorable conditions for bacteria and mold to thrive. If the grease or food is too tightly attached to the chopsticks and you cannot wash it off, boil the chopsticks in water, add a little salt and a few slices of lime to dissolve the grease and food residue from the chopsticks and clean the bacteria.
Avoid vigorous scrubbing of the wooden chopstick body:
Many people have the habit of scrubbing wooden chopsticks too hard, even using a metal dish scrubber to scrub the chopsticks because they think that will clean all the dirt. However, this action will create scratches, and this will be an excellent place for bacteria to reside. Therefore, you should immediately stop the habit of rubbing, scrubbing, or using hard metal cleaning utensils on the chopsticks.
Expose the chopsticks to sunlight
After cleaning the wooden chopsticks thoroughly, it is best to dry them in the sun. On rainy days or in the evening, place them in a cool place, away from moist areas because bacteria easily thrive and develop there.
Sanitize the chopstick holder:
Chopstick holders are also one of the causes of moldy chopsticks that you should not overlook. You should regularly clean and dry the chopstick holders to ensure that there is no remaining water to create an environment for bacteria to develop.
Replace the chopsticks regularly:
Many families do not have the habit of replacing chopsticks but only replace them when the chopsticks are too old. In fact, bamboo chopsticks and wooden chopsticks should only be used for 4-5 months, so you should replace them regularly, especially when the chopsticks have black spots or white mold.
In addition, if the chopsticks have the following signs, you should also remove them immediately: stained, changed color, cracked, grooved, or have an odor.
Clean the chopsticks with a dry cloth every time you use them:
In the rainy season, you should use a dry cloth to clean the chopsticks, avoiding the situation where the wooden chopsticks are still moist, causing bacteria and mold to grow during the food gripping process. You should also never use a damp cloth to wipe because it will make the chopsticks moist and transfer bacteria from the damp cloth to the chopsticks.
According to Vtc.vn
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