- Pillsbury Doughboy trademarked (1970)
Chemicals in Chopsticks Raise Health Concerns
Today on The Daily Meal
Recipe of the day
- Starbucks and Evolution Fresh Now Make Individual Fruit-on-the-Bottom Greek Yogurts
- Kraft Recalls American and White American Singles, Says Plastic Wrapper Is a Choking Hazard
- Maui, Hawaii's Grand Wailea Spa Incorporates Local Products into Relaxing Treatments
- Bananas Get Quick-Thinking Swede Out of Speeding Ticket
- The Best and Worst Products at Trader Joe’s Roundup: Part Two
Disposable chopsticks may look like innocent little strips of wood, but producing them involves chemicals and preservatives that raise questions about potential health risks and food safety concerns.
According to Shanghaiist, China produces more than 80 billion pairs of disposable chopsticks every year. But a recent investigation by Shanghai Youth Daily found that disposable chopsticks are sometimes produced by boiling them in chemicals and then fumigating them before packing them up in their little paper sleeves for distribution at restaurants.
One chopstick factory in Zhejiang province was found to be boiling its chopsticks in a bath of industrial hydrogen peroxide, then polishing them with paraffin to make them more smooth before sending them to market.
One customer told the paper that she boiled her chopsticks to sterilize them before using them for food, but she was disturbed to find that the water in the pot became cloudy. According to experts, the chopsticks were soaked in a preservative called sulphur dioxide, of which many of the chopsticks in Shanghai markets contained excessive amounts.
Be a Part of the Conversation
Join the Daily Meal's Community and Share your Thoughts