Chopping board chopsticks were contaminated by Aspergillus flavus and the family got cancer?

Recently, certain media articles have pushed cutting boards and chopsticks to the forefront
.
Some media said: "Chopsticks or chopping boards will breed various molds if they are used for a long time.
Mild ones may cause digestive diseases such as infectious diarrhea and vomiting
.
Severe moldy chopsticks and chopping boards will breed'aflatoxin'.
It is widely recognized that it can cause liver cancer
.
” Some media said: “One family unfortunately got cancer because their chopping board and chopsticks were not replaced for a long time and were contaminated by Aspergillus flavus
.
Don’t be afraid, this mold is not the same as thechopping board and chopsticks.
Mold is actually very common, especially in the humid rainy season in the south
.
But there is no need to worry too much about this situation
.
Because mold is one of the most common microorganisms in nature, most molds do not affect human health
.
For example, everyone often says The fragrance of the soil after the rain is actually largely due to the smell of mold spores floating in the air
.
Even if food is spoiled and deteriorated due to mold contamination caused by improper storage, it will not directly harm human health
.
　　Toxins are not so much.
Easy　　Aspergillus flavus is a kind of mold, it needs certain conditions to produce toxins
.
For example, a temperature of more than 20 degrees, a humid environment, and proper nutrition
.
The favorite foods of Aspergillus flavus are rice, wheat, corn, peanuts, etc.
, general chopsticks and There are no such rich nutrients on the chopping board, and toxins are not so easy to produce
.
Therefore, some of the media's statements at the beginning are obviously too far-fetched
.
In 　　contrast, the aflatoxin in the ground peanut oil is what we need to pay attention to
.
　　Aspergillus flavus ≠ aflatoxin　　In addition to nutritional conditions, the production of toxin by Aspergillus flavus also needs to carry "toxin production gene", so even if there is Aspergillus flavus, it does not mean that there is aflatoxin.

.
And those Aspergillus flavus that do not produce toxins can still be used by us
.

   
　　For example, in some places in the south, aflatoxin pollution was high.
Later, the problem was solved by biological treatment
.
In fact, the field is sprayed with non-aflatoxin-producing Aspergillus flavus spores.
These non-toxin-producing molds will replace those that can produce toxins, thereby cutting off the source of pollution
.

   
　　Aspergillus flavus, Aspergillus oryzae, Aspergillus sojae and other molds are also commonly used in the brewing industry
.
Therefore, as long as it does not produce poison, Aspergillus flavus can actually be our good helper
.

   
　　The advantages, disadvantages and safety of
   
　　chopsticks 　　 bamboo chopsticks, wooden chopsticks: This kind of chopsticks is prone to deformation and cracking when used for a long time, and the surface wear is more obvious, and it is easy to mold after being damp
.

   
　　Disposable chopsticks: This type of chopsticks is mainly used in restaurants and takeaways
.
In recent years, with the strengthening of environmental protection awareness, more bamboo is used
.
However, due to the low processing threshold and low price of disposable chopsticks, there are many inferior products, so some can smell pungent and even mildew
.

   
　　Plastic chopsticks: This type of chopsticks is used more frequently in small restaurants and canteens, mainly made of melamine
.
Melamine is melamine, but don’t worry, the melamine here is in a polymerized state and there is no safety issue
.
Plastic chopsticks are easy to clean and not easy to mold, but the disadvantages are insufficient toughness, easy to break, and easy to deform when heated
.

   
　　Metal chopsticks: Most of these chopsticks are made of stainless steel or other alloy materials, which are strong, wear-resistant, not easy to deform, not easy to grow mold, and easy to clean
.
But the disadvantage is that some non-hollow metal chopsticks are a bit heavy, not as light as other chopsticks
.

   
　　Chopsticks safety instructions:
   
　　1.
After washing the chopsticks, don't rush to put them in the chopstick box, and drain the water a little
.

   
　　2.
The hollow chopstick box is more conducive to drying, there must be a water outlet underneath, and the chopsticks should face up
.

   
　　3.
Don't put too much tableware in the chopstick box, and put the extra tableware into the cabinet after drying
.

  
　　4.
Regularly clean the chopstick box, the bottom is easy to grow mold
.
　　The advantages, disadvantages and safety of
   
　　chopping boards 　Wooden chopping boards: The traditional chopping board is a wooden chopping board
.
This kind of chopping board has strong water absorption, low hardness, poor abrasion resistance, easy cracking and mildew growth
.
Therefore, we usually need to apply tung oil to maintain
   
　　bamboo chopping boards: this type of chopping boards has medium water absorption, high hardness, good abrasion resistance, easy to crack, not easy to grow mold, and easy to maintain
.

   
　　Plastic chopping board (mainly PP): This type of chopping board does not absorb water, has medium hardness, medium abrasion resistance, is not easy to crack, does not grow mold, and is easy to maintain
.

   
　　Glass chopping board: This type of chopping board does not absorb water, has high hardness, strong abrasion resistance, is not moldy, and is easy to maintain
.
But the glass cutting board is not suitable for cutting meat, it is easier to produce scratching sound when touching the knife when cutting fruits and vegetables
.

   
　　Safety instructions for the use of chopping boards:
   
　　1.
Try to separate raw and cooked chopping boards.
If one chopping board is used, do not distinguish between raw and cooked sides by the front and back sides.
They should be distinguished by priority
.

   
　　2.
When the chopping board is used up, clean it in time and leave no food residue
.

   
　　3.
The chopping board can be hung or stand up after washing.
Do not place it on the wall or flat on the table
.

   
　　4.
Before using the chopping board for the next day or for the next meal, it is best to clean it with running water again
.

　    
　　5.
Proper maintenance in accordance with the instructions for use of the chopping board can extend its service life
.