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：一次性筷子制作過程中須經過硫磺熏蒸，所一在使用過程中遇熱會釋放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程中用雙氧水漂白，雙氧水具有強烈的腐蝕性，對口腔、食道甚胃腸造成腐蝕；打磨過程中使用滑石粉，不干凈，在人體內慢慢累積，會使人患上膽結石。

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：經過的一次性筷子保質期長為4個月，一旦過了保質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.

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