"Natural" raw material tableware or health hazards.

Original title: Western media: Scientists have found the root cause of alcoholism
Germany's Federal Consumer Protection and Food Safety Agency said in a press release that "coffee cups" and other cutlery made from bamboo fiber or cornmeal almost all contain melamine or formaldehyde. The melamine detection concentration of 1/4 of the samples exceeded the standard.
more coffee shops are now offering carry-on coffee cups made from so-called "natural" ingredients such as bamboo fiber or cornmeal as a one-off alternative. Other cutlery such as plates and bowls also have this alternative trend. However, many consumers are unaware that most of these disposable products contain harmful chemicals such as melamine and formaldehyde resins. Harmful melamine and formaldehyde can enter food at higher temperatures, such as when poured into a hot drink or heated in a microwave oven.
a recent nationwide survey by germany's Federal Consumer Protection and Food Safety Agency examined 56 products and found that a quarter of the samples exceeded the specific migration limit for melamine, including 11 percent of formaldehyde samples. Melamine is up to 3 times over the limit, while formaldehyde is up to 19 times over the limit.
, who led the survey, said consumers thought they were using environmentally friendly alternatives, but they were unaware that disposable cups in their hands could be harmful to health. Of particular concern is the increased likely conversion of melamine to the corresponding foods as such products become more used.
in public catering, medium and large catering companies are using more disposable products to prepare, heat and transport food. A survey of 708 catering companies in the federal state found that 87.7 percent of stores use "coffee cups" and other cutlery made from bamboo fiber or cornmeal. Given the large number of customers involved, especially the elderly, the sick or children, it is important to ensure that harmful chemicals do not enter the diet.
, small specialty restaurants use more glass, ceramics and other ordinary tableware, the time and temperature of food processing is also more concern. Some large and medium-sized commercial kitchens fared much worse, with only 55.3 per cent of large central kitchens recording temperature-time parameters.
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