In Japan, the restaurant dining room everywhere of disposable chopsticks. Japan's annual consumption of disposable Some poor processing disposable chopsticks, leave to "white" of hydrogen peroxide and not qualified.
Normal factory production of disposable chopsticks are used the material quality of a material is good wood or fresh bamboo, the normal processing technology from, the food grade sulphur fumigation bleaching, the sulfur dioxide content is extremely low, generally not disposable chopstick countries more than the prescribed standards in 600 mg per kg chopsticks. But some small mill in order to reduce cost, use is inferior wood, looks "color of skin" is a dark, for giving chopsticks "white", some unruly elements will use hydrogen peroxide, with the chopsticks dine, may cause cough, asthma and other diseases.
Identify the quality of disposable chopsticks, want to check whether the packing with the manufacturer's name, trademark and contact information. The two can smell the smell of chopsticks, if there is a sour odor, had better not use. Of course, the best way is to use cool water surface cleaning chopsticks, reduce the residue chemicals.
related articles:Annual Symposium in 2011