一次性筷子居然是有保質期的（de）！三招教你遠離髒筷子（zǐ）！

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（xìng）餐（cān）具廠家提示我們，其實經常使用一次性筷子（zǐ），會對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.

我們一直都認為，隻要在幹燥的情況（kuàng）下，一次性筷（kuài）子的通常可以存（cún）放很久，然而（ér）這是一個錯誤的認識。一次性筷子也有保（bǎo）質期

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

根據相關標準規定，一次性筷子在生產過程中必須標注有效的生產（chǎn）日期和保質日期（qī），以（yǐ）防筷子存放時間過長產生黴變，危害消費者的身體健康。

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，當前市麵通的一次性筷子很多都是非正規的小作坊生產的（de）。選用的木材成色基本都很差，為了追求利益大（dà）化，使外觀看起來（lái）更加討喜，這些小作坊就會用大量的硫磺熏、雙氧水或硫酸鈉浸泡（pào）漂白（bái）、滑（huá）石粉拋（pāo）光等，以達到白淨的外觀。這樣做，不可避免地就會造成一次性筷（kuài）子（zǐ）上的二氧化硫殘餘量超標，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（huò）癌變

Unqualified chopsticks may cause diarrhea or canceration

濫用一（yī）次性筷並（bìng）不能給（gěi）人（rén）們帶來健康，反之還會給（gěi）身體造成危害。其中常見的要（yào）數拉肚子了。一些一次性的筷子質量不過關，沒有（yǒu）經過嚴格的殺（shā）毒消菌（jun1），很容易滋生大量的大腸（cháng）杆菌。使用筷子的時候，細菌便會跟隨（suí）著食物進入身體，如果此時的你恰好身體（tǐ）狀態不佳，免疫力較低，就有可（kě）能讓大（dà）腸杆（gǎn）菌突破防線，引（yǐn）起腹（fù）瀉等症狀。

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，一些黴變（biàn）的筷子上還可能會藏有黃（huáng）曲（qǔ）黴等黴菌，經常使用，還會有致癌的風險。於（yú）殘留在一次性筷子上的二氧化硫，雖然超過標準，但其對（duì）人體（tǐ）的影響十分有限，所謂的二（èr）氧化硫（liú）中毒（dú），基本可以忽略（luè）。

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.

三招教你識別一次（cì）性筷子好壞（huài）

Three ways to teach you how to identify disposable chopsticks

雖說一次性筷子有著許多（duō）的缺點，但在生活中難免要使用到它，給大家（jiā）一個識別（bié）一次性筷子好壞的方法：“一聞，二看，三（sān）折（shé）”。

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、拿到筷子後先聞一下，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日（rì）期等一（yī）係列廠家相關的信（xìn）息，看看筷子上（shàng）是否有出現不（bú）正常（cháng）的黑色斑點，或者是過度雪（xuě）白發亮的，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、後再試著折一下，沒有彈性很（hěn）容易折斷的不用，折斷後出現外白內紅或者內部是棕色（sè），且伴有刺鼻氣味（wèi）的不（bú）用。折斷後（hòu）有細長的纖維，有彈（dàn）性（xìng），表麵光（guāng）滑的並伴有輕微竹香的筷子可以放（fàng）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.

以上的內容（róng）就是一次性餐具廠家為大家（jiā）介紹的相關內容了，如果您有更多的意見和想法，歡迎（yíng）在線留言：https://www.shuiniguan.com我們後續會有專（zhuān）人（rén）與您對接！

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