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　　Chopsticks are the main tableware we use when we eat. For newly bought chopsticks, in order to ensure the cleanliness and hygiene of chopsticks, we will disinfect them for future use. Generally speaking, we wash it with tap water first, then wash it with detergent, put it in the pot and boil it in boiling water for half an hour before using it. However, with the development of the times, the varieties of chopsticks on the market are becoming more and more complex, and the manufacturing processes are different. How should these chopsticks with different materials and processes be disinfected?

　　Bamboo chopsticks and wooden chopsticks are natural chopsticks of good quality. They are not poisonous or harmful. They will not deform in case of high temperature, and they are cheap. They should be used as chopsticks. However, bamboo chopsticks and wooden chopsticks are not cleaned properly. They are simply moldy and degenerated and need to be replaced frequently. Bone chopsticks have good texture, but they are simple to change color, and the price is also more expensive. Although silver chopsticks and stainless steel chopsticks do not have much impact on health, they do not feel good to use because of their heavy quality. Moreover, metal chopsticks have strong thermal conductivity and can simply scald your mouth when eating overheated food.

　　Painted chopsticks should not be used as much as possible. Because colored paint contains heavy metal lead and organic solvent benzene and other substances, the paint on chopsticks will fall off after a long time. In particular, some young children have a low tolerance for lead and benzene, and they should avoid using brightly colored painted chopsticks. The texture of plastic chopsticks is brittle. After heating, they simply deform and melt, resulting in substances harmful to human body, and they are not advocated to be used. Ceramic chopsticks are fragile and not suitable for common tableware.

　　When using and cleaning chopsticks, attention should be paid to: a family should try not to mix chopsticks, so that one chopstick per person, otherwise it will simply lead to interspersed infection of some diseases; Wash chopsticks carefully. The correct way is to scrub the chopsticks with a clean and fine heart, drain the water, and then put them into the chopstick barrel. Chopsticks should be hollowed out with no ponding at the bottom, and should be cleaned and disinfected frequently. When inserting chopsticks, stab the chopsticks head upward.

　　Other chopsticks should be disinfected regularly during use and replaced once in March.

　　That's all about chopsticks disinfection. Chopsticks are usually made of bamboo, wood, bone, porcelain, ivory, metal, plastic and other materials. However, if you find that chopsticks change color in your daily use, it's better not to continue to use them. It's better to choose and replace chopsticks.

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