Don’t ignore the health hazards of “overaged” kitchen utensils at home

1, the dish cloth is changed once a month

Xiaobian: The dish cloth should be replaced once a month or so. Studies have shown that 20% of dishwashing cloths contain bacteria such as E. coli and Salmonella that cause disease. Especially in the summer, the incompletely cleaned dish cloth will breed a lot of bacteria, which will cause “cross-infection” in the washing process. It will not only clean the effect, but also affect the family members’ body due to “secondary pollution”. health.

Therefore, after brushing the pots and pans every day, thoroughly wash the dish cloth with detergent and water, then hang in a ventilated place to dry naturally. The longer the dish cloth is used, the more bacteria there are. If there are conditions, it is best to heat the dish cloth once every two days.

Reminder: It is best not to choose chemical fiber for dish cloth, and do not use steel ball. Because chemical fiber and steel ball debris tend to stick to the tableware, enter with the food and stay in the gastrointestinal tract of the human body. It is recommended to choose a pure wood fiber dishcloth as much as possible. This cloth has strong hydrophilicity and oil repellency.

2, bamboo and wood products should be replaced for half a year

Xiaobian's words: Natural bamboo and wood tableware is non-toxic and is very popular among consumers. However, such chopsticks are easy to breed bacteria. If you do not pay attention to disinfection, it may cause intestinal diseases.

The service life of bamboo and wood tableware is half a year to one year. It is best to disinfect household chopsticks once a week, boil the chopsticks after boiling for 30 minutes, or disinfect them in a microwave oven for 2-3 minutes.

3, the metal product coating is damaged, it is necessary to change

Xiaobian's words: Many people think that metal products are safe and can be used for life, but it is not. Taking the most common iron pan as an example, once the surface of the iron pan protects its stainless "oil layer", the rust in the pan easily causes nausea, vomiting, diarrhea and the like.

Stainless steel is made of iron-chromium alloy mixed with metals such as nickel and molybdenum. These metals also contain harmful components. Therefore, when it is found that the kitchen made of metal has scratches, surface paint or peeling off the coating, it should be replaced in time.

4, ceramic products have cracks that change

Xiaobian: The beautiful glaze of porcelain contains lead. When cracks appear, lead may overflow and mix into food. Ceramic tableware with cracks should not be used.

5, plastic products change every year

Xiaobian's words: plastic products are light and not easily broken, and can be seen everywhere on the table. However, once they are out of service, they are likely to become brittle and aging, and harmful small molecules are easy to precipitate and become dangerous molecules that induce cancer.

It is recommended to use plastic products that are not added with coloring materials and that have not been chemically added and meet food hygiene requirements. If the plastic meal is found to have scratches, the original smooth surface becomes rough, or has a pungent "plastic flavor", then it should be replaced in a timely manner even if it is used for less than one year.

6, the cutting board is often cleaned for long use

Xiaobian's words: often cleaned, cutting boards can be used all the time. Killing bacteria such as E. coli and Salmonella is how to clean the cutting board instead of throwing it away.

After the cutting board has been used, brush it with a hard brush and water to wash off the dirt together with the wood chips. If you have a smell of fish, meat, etc., wash it with salt water or detergent dissolved in salt, and then wash it with warm water. Do not use boiled water, because the protein in the meat remains on the cutting board and solidifies when it is hot. It is not easy to wash. After washing, erect and dry.

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