We go to restaurants for dinner, often using disposable chopsticks, here we are reminded that poor disposable chopsticks are very harmful to human body, the following disposable tableware manufacturers will give you a detailed introduction!

1 損害呼吸功能：一次性筷子制作過(guò)程中須經(jīng)過(guò)硫磺熏蒸，所一在使用過(guò)程中遇熱會(huì)釋放SO2，侵蝕呼吸道黏膜；

1. Damage to respiratory function: Disposable chopsticks must be fumigated with sulfur in the process of making. The first chopstick will release SO2 when it is heated and erode the respiratory mucosa.

2 損害消化功能：一次性筷子在制作過(guò)程中用雙氧水漂白，雙氧水具有強(qiáng)烈的腐蝕性，對(duì)口腔、食道甚胃腸造成腐蝕；打磨過(guò)程中使用滑石粉，不干凈，在人體內(nèi)慢慢累積，會(huì)使人患上膽結(jié)石。

2. Damage digestive function: Disposable chopsticks are bleached with hydrogen peroxide in the process of making. Hydrogen peroxide has strong corrosiveness, causing corrosion to the mouth, esophagus and even gastrointestinal tract; talcum powder is used in the grinding process to remove impurities and accumulate slowly in the human body, which will cause gallstones.

3 病菌感染：經(jīng)過(guò)的一次性筷子保質(zhì)期長(zhǎng)為4個(gè)月，一旦過(guò)了保質(zhì)期很可能帶上黃色葡萄菌、大腸桿菌及肝炎病等。

3. Bacterial infection: Disinfected disposable chopsticks have a shelf life of up to 4 months. Once they have passed the shelf life, they are likely to carry Staphylococcus flavus, Escherichia coli and hepatitis.

以上內(nèi)容均由一次性餐具廠(chǎng)家的小編整理提供，不代表本網(wǎng)站的觀點(diǎn)，如果大家有任何的問(wèn)題，歡迎到我們的官網(wǎng)：http://m.qylxschool.cn給我們留言評(píng)論，十分感謝大家的厚愛(ài)與支持！

The above content is provided by the small edition of disposable tableware manufacturers. It does not represent the views of this website. If you have any questions, please leave a comment on our website: http://m.qylxschool.cn. Thank you very much for your love and support.