moldy disposable chopsticks.
[reader points] in August this year, the Ministry of Commerce jointly issued notifications with the six ministries, such as the development and Reform Commission, the food and drug administration, and other ministries and commissions, to further take measures to reduce the use of disposable chopsticks. However, Ji'nan's disposable chopsticks are still popular, and snack stalls are the main force of using disposable chopsticks. Disposable chopsticks waste resources and health is difficult to guarantee. Why are the stalls willing to be free to use for diners? Disposable chopsticks salesmen say that a penny can buy a pair of moldy chopsticks processed.
[b] disposable chopsticks are mostly "black products" [/b]
yesterday morning, reporters came to the Furong street, victory Street, Ginza mall near the many snack street, found that almost all of the snack stall use disposable chopsticks. Reporters saw that most of these chopsticks were "three no" products, and there were no production dates, manufacturers and hygiene licenses on the outer packaging bags. Some disposable chopsticks are marked "Quanxing", "Z" and so on, which represent the manufacturers of chopsticks. The disposable chopsticks used in
snack stands are mostly bamboo chopsticks, which emit a faint pungent smell. Some chopsticks can also see mildew.
it is understood that disposable chopsticks also have shelf life. The longest shelf life of the disposable chopsticks after disinfection is 4 months.
[b] is low priced by snack stall in favour of [/b]
SUN Master Sun, who has opened a snack shop near Quancheng road to run the business of mutton string, stir fry, dumpling, and braised cake. Because snack bar is located on busy roads, it can receive hundreds of customers every day. Master Sun has been here for 5 years. The tables, chairs, dishes and chefs in the shop have been replaced. The only thing that remains unchanged is the disposable chopsticks used in the shop.
Sun said in his shop, the disposable chopsticks consumed about 300 pairs a day, and the store spent 6 yuan per pair of 2 cents a day on chopsticks. The cost of chopsticks is negligible compared to other costs in the store. Throwaway disposable chopsticks will not be a pity if they are used up.
Master Sun calculated an account. If he can reuse chopsticks, his shop needs to prepare 60 pairs. It costs 120 yuan for each pair of 2 yuan. The chopsticks are changed almost every two months, and the cost per day is 2 yuan. The chopsticks must be sterilized every day, with only one electricity charge and three or four yuan. In addition, we have to calculate the cost of water. If you want to clean chopsticks, you have to increase the workload of employees, and the settlement of wages should also be considered. "In this way, disposable chopsticks are cheaper than regular chopsticks. Moreover, customers prefer to use disposable chopsticks. " Master Sun said that because of such obvious cost comparisons, he never intended to give up the use of disposable chopsticks.
[b] manufacturers openly sell moldy chopsticks [/b]
according to the salesperson's statement, a lot of processed moldy chopsticks can be bought at a point.
[b] called on diners not to have disposable chopsticks [/b]
reporter learned that in August this year, the Ministry of Commerce jointly issued notifications with the six ministries, such as the development and Reform Commission, the food and drug administration, and other ministries and commissions, and required further measures to reduce the use of disposable chopsticks. Since then, Guangzhou, Kaiyuan and other cities have embarked on the prohibition of the use of disposable chopsticks.
recently, the responsible person of the Ji'nan food and Drug Administration told reporters that in May this year, the regulatory functions of disposable chopsticks were handed over to their units by the health department. At present, they have not conducted an in-depth investigation of disposable chopsticks in Ji'nan market, nor have they issued any relevant regulations on restriction or prohibition. Next, they are also ready to have in-depth knowledge and testing of disposable chopsticks.
a staff member who did not want to be named said that the disposable chopsticks in the market are almost always bleached. Most of the disposable chopsticks are more than ten or even dozens of times higher than those of other chopsticks. After being fumigated with sulfur, chopsticks will release sulfur dioxide and erode respiratory mucosa when exposed to heat. The "hydrogen peroxide" used for bleaching has strong corrosiveness, causing corrosion to the mouth, esophagus and even stomach, and the use of talcum powder in the process of grinding, slowly accumulating in the human body, will cause the people to suffer from gallstones.
disposable chopsticks are supervised by many departments from production to circulation. The development and Reform Commission and the forestry department are responsible for the examination and approval of the products and the formulation of the production standards; the quality inspection department supervises the quality of production; the tax department can use the tax policy to regulate production; the food and drug supervision department is responsible for supervising the quality of the disposable chopsticks on the market. The staff said that it is not easy to achieve joint supervision by departments. But for consumers, the elimination of disposable chopsticks is not difficult. As long as consumers can take the initiative not to use disposable chopsticks, it will soon fade out of the market.
- [b] related links [/b]
how to identify disposable chopsticks
when consumers get disposable chopsticks, first of all to carefully observe whether the external packaging is printed with the manufacturer's name, trademark and contact mode. Secondly, the qualified chopsticks are uniform in color, and their materials will not appear black or yellow. Third, if the disposable chopsticks smell sour and sour, it is best not to use them.
How do you not "intoxication" when using disposable chopsticks? The simplest way is to wash the surface of chopsticks with cold water and reduce sulfur dioxide residue.