Family.
It has always beenThe warmest, the most comfortable, the safestplace.
That's why. Potential hazards in the home are often overlooked.
Statistics show that people eat more than 70,000 meals in their lifetime.
We have a lot of kitchenware in our kitchen, and these kitchenware are essential, but what many of us don't know is that some kitchenware at home is very harmful to the body for a long time.
There's such an object—".Sitting in the kitchen smoothly, every time the guests count it, it is busy, the ups and downs have been eaten, and the delicacies of the mountains and seas are the first to taste.
Take the chopsticks that we can't do without three meals a day, there are a lot of exquisiteness in it!
That's right, it isCutting boardsIt needs to be paid attention to, because if you are not careful, it will become a source of toxins.
You can't believe that there may be more microorganisms than the toilet bowl when not properly handled, some may only make you diarrhea, and some may even cause liver cancer!
Moldy growth on boards is actually quite common, especially during the humid rainy season in the south.
Wet cutting boardMore susceptible to mold growth
Wet cutting boards have more than 25% more mold than dry chopsticks.
The growth of mold on the cutting board varies greatly under different ambient humidities, with mold growing easily at 80% humidity (e.g., the rainy season in southern China) and almost no growth at 40% humidity. Temperature has little effect on mold growth.
Old cutting boards are more susceptible to mold
Cutting boards that have been used for more than 6 months are more likely to grow mold, and the number of molds is more than 30% higher than that of new cutting boards and cutting boards that have been used for 3 months.
Wooden and bamboo cutting boards have a loose structure, and the grooves and fine lines on the surface are easy to harbor bacteria.
The kitchen is one of the easiest places to hide dirt and dirt.
A lot of times, we only care about what we eat, and it's unhygienic.
But they often ignore that the food is not clean.
Experts have tested 10 families of different materials of cutting boards.
The results showed that 6 of the cutting boards used in the home had excessive bacterial levels.
And these six families usually disinfect the cutting boards.
There are thousands of cutting boards, and which one is safe.
Bamboo and wood cutting boardsProne to moldBlackening
Metal cutting boardToo heavy to use
The plastic cutting board is heatedVolatile formaldehydeand other hazardous substances
Chinese households mostly use bamboo and wood cutting boards.
And bamboo is very easy to mold and grow germs than that.
Such as Staphylocobacter aureus and Escherichia coli.
Mild cases may have diarrhea and vomiting.
Severe mold can also growYellow kojiMold
Aspergillus fl**us is a saprophytic fungus widely distributed in nature, belonging to Aspergillus of the family Aspergillus, which is a common pathogen of humans and plants.
Aflatoxin (AFT) is a mycotoxin that is a highly toxic secondary metabolite. Although it is called aflatoxin, it is not produced only by Aspergillus flavus, but also by Aspergillus parasiticus. Other fungi such as Mucor, Penicillium, and Aspergillus fusarum are also species that produce aflatoxin.
Aflatoxin is not a toxin, it actually refers to a group of derivatives with a similar chemical structure. At present, more than 20 kinds of aflatoxins have been isolated and identified, the most common ones are group B aflatoxins (B1, B2), group G aflatoxins (G1, G2), group M aflatoxins (M1, M2) and toxic alcohols.
Aflatoxins of different chemical structures.
In 1993, aflatoxin was added to the World Health Organization(WHO) Agency for Research on CancerIt is classified as a class of naturally occurring carcinogens and is highly toxic and highly toxic.
Aflatoxins (AFTs) are difuran cyclic toxins produced by certain strains such as Aspergillus flavus and Aspergillus parasiticus. There are about 20 kinds of derivatives, among which B1 is the most toxic and carcinogenic. Since the isolation of aflatoxins in 1962, the toxicity of aflatoxins has been studied in depth and found to be extremely toxicAflatoxin B1 is 68 times more toxic than arsenic, is:It is 10 times stronger than the CobraThe venom juice of the krait is even more venomous, more poisonous than that of a highly toxic pesticide.28 33Fold.
Its toxicity is mainly divided into 3 types: acute poisoning, chronic poisoning, and carcinogenicity.
(1) Acute poisoning
Aflatoxins are 68 times more toxic than arsenic. Different types of aflatoxins also have different toxicity, with aflatoxin B1 being the most toxic. The main clinical manifestations of acute poisoning are:jaundice, vomiting, fever, hepatobiliary hyperplasia, and cholestasis [6].
However, aflatoxin generally does not cause acute poisoning, because if the content of aflatoxin reaches the level of causing acute poisoning, it will be very bitter and will be found when eaten.
(2) Chronic poisoning
Persistent ingestion of aflatoxins in small amounts can cause chronic toxicity, stunted growth, and chronic liver damage. The main manifestations are liver cirrhosis, liver fibrosis, local necrosis of liver parenchymal cells, liver parenchymal cell hyperplasia, bile duct cystic hyperplasia, etc.
(3) Carcinogenicity
Carcinogenicity is its main hazard, and it isGroup I naturally occurring carcinogens classified by the World Health Organization as the most carcinogenic chemicals currently known.
It mainly induces liver cancer, but also stomach cancer, kidney cancer, lacrimal gland cancer, rectal cancer, breast cancer, ovarian and small intestine tumors, and may cause malformations.
It is an indirect carcinogen, which enters the human body and is activated by oxidative metabolic enzymes to form active intermediate metabolites that bind to DNA macromolecules, resulting in changes in the genetic characteristics of cells, and then exerts its oncogenic and mutagenic effects [7].
Aflatoxin attached to moldy chopsticks is extremely harmful, and chopsticks are essential in our daily life, and we must pay attention to it.
Cutting board useHalf a year laterIt's time to replace it.
Also pay attention when using a cutting boardRaw and cooked foods are cut separatelyand toDisinfect regularly。If the cutting board becomes moldy, be sure to throw it away and don't use it any longer.
The deeper the knife marks on the cutting board, the easier it is to leave food residues, leading to mould and possibly the production of carcinogens – aflatoxin, thusCutting boards with too many knife marks should also be replaced in time.
1. The cutting board produced by the small workshop is not selected
No matter what material is used for the cutting board, you must choose those products produced by regular and qualified manufacturers, not those produced by small workshops, the cutting boards produced by these small workshops, raw materials and sanitary disinfection conditions are not up to standard.
2. Plastic cutting boards are not selected
The raw material of plastic cutting board is plastic, which is easy to decompose at high temperatures, resulting in harmful substances to the body, especially those dark color plastic cutting boards, additives and harmful substances.
3. Do not choose cutting boards that are too soft and too hard
When choosing a cutting board, the hardness of the cutting board must be moderate, and a cutting board that is too hard is easy to hurt the knife;Cutting boards that are too soft are easy to leave knife marks after use, which is not easy to clean and easy to produce bacteria.
Cutting boards of different materials.
What's the difference, exactly?
Cutting vegetables every day, what material is used for the cutting board?
1. Wooden cutting board
[Pros]:
The material is natural, generally thick and tough, and it is more suitable for chopping meat, bones or cutting some hard foods
The surface is very jerky, and there is no slipping problem;
When chopping the stuffing, don't worry about making too much noise;
Minimal damage to the tool.
[Cons]:
Not durable. With our use, kitchen knives inevitably cut solid wood panels, causing some wood chips to fall slowly. The cutting board will become thinner little by little, and then it may break down slowly.
Prone to bacterial growth. Wooden cutting boards are easy to accumulate dirt and are not easy to clean after a long time, and some wood, such as poplar itself, is easy to crack, and it is easier to breed bacteria if it is used repeatedly.
Prone to mold. Wooden cutting boards are highly absorbent and not easy to dry, and if they are in a humid environment for a long time, they are easy to mold, leading to the occurrence of intestinal diseases. There is also a high risk of aflatoxin, which was listed by the World Health Organization as the number one substance in 2003.
It is difficult to clean off aflatoxins with ordinary cleaningIt needs to be at a high temperature of 280 degrees and above to remove, and boiling water is useless.
2. Stainless steel cutting board
[Pros]:
First of all, there are no dents on the surface. Stainless steel cutting boards won't be cut by chopping vegetables. What we see is only a white mark on the surface, but it is not damaged. This is indeed a great advantage over solid wood cutting boards, because stainless steel is harder.
Secondly, it will not have the problem of cracking of solid wood cutting boards. If you want to use it for a longer time, stainless steel will be more durable.
The surface of the stainless steel cutting board is very easy to wipe clean and dries quickly. This is also very advantageous compared to the solid wood cutting board, the surface of the solid wood cutting board is full of knife marks, which is not easy to dry.
Therefore, considering the hygiene of the cutting board, a stainless steel cutting board will be better than a wooden cutting board.
[Cons]:
It is easy to slip, and not only the dish is slippery, but also the knife is slippery. If you don't pay attention when chopping vegetables, the vegetables will be scratched off the cutting board;The force is uneven when chopping the meat, and the knife may slide to the side along the stainless steel cutting board.
The noise produced is too loud. The sound of metal crashing when chopping the stuffing is very harsh;When chopping or chopping vegetables, the sound of the bell has a great impact on the whole family, which makes people upset.
The damage to the tool is also significant. Generally speaking, knives can be used forever if they are not used properly. Because, when we use knives, we are nothing more than chopping vegetables, chopping vegetables, and so on. However, because of the high hardness of the stainless steel cutting board, the use of too much force will cause the knife to roll or break.
In addition, it has a bad experience. It is relatively heavy, and if it gets wet, it is very difficult to pick up on the counter surface.
It can be seen that there are pros and cons to these 2 kinds of cutting boards!If you want the cutting board not to be moldy and not to breed bacteria,Choose stainless steel cutting boards;If you want to have a good experience of chopping meat and chopping vegetables, choose a wooden cutting board!
Isn't there a cutting board that isn't moldy and easy to use?
Functionally:Cutting, chopping, chopping, chopping, patting, chopping, the cutting board must withstand it, moderate softness and hardness, too soft slag, too hard to hurt the knife.
In terms of durability:No cracking and no deformation are the basic requirements!
From a food safety perspective:Cutting boards should not be prone to bacterial growth to ensure hygienic food handling. And for urbanites with a fast pace of life, the cleaning and maintenance of cutting boards should not be too troublesome.
In terms of weight:The cutting board should not be too light, it should have a certain weight, and it should be tightly combined with the countertop, otherwise it will be easy to slip when cutting things.
So compared with the above people's needs for cutting boards, the best material has to be——Natural resin double-sided cutting board.
A top two
No linting, no mold, easy to clean
For those who are not Xi to using bamboo and wooden cutting boards, this time we also helped you find a natural resin with a high demandDouble-sided cutting board
Its appearance is really high, and it is very pleasing to the eye just by putting it on display
The perfect combination of five degree angle + edge card slot makes it extraordinarily powerful.
A cutting board can not only be used on both sides, so that the back does not touch the countertop, but also separate raw and cooked, which can effectively reduce bacterial cross-infection, which is really an excellent existence!
The food-grade resin material makes it more corrosion-resistant, rust-resistant, clean and hygienic.
The cutting board itself does not breed aflatoxin, but if there is food residue hidden in the crevices of the knife marks, it is easy to breed all kinds of bacteria, especially aflatoxin, over time
Ordinary cutting boards are basically easy to scratch as soon as they come down, but this one is about the same hardness as a knife, and you can use it casuallyIt will not easily leave marks, let alone lint loss
There are no knife marksIt won't be so easy to hide food scraps, reducing the chance of bacteria and aflatoxin breeding!My family is more at ease when they eat!
The smooth texture makes it easy to hide food residues, and there is no need to worry about the smell of cross-hair, and the oil stains are basically clean in one flush, which is too easy to clean
No slag, no chips, visible hygiene.
It can also be used to knead dough during the New Year's holidays, with a non-stick effect, which is simply a boast.
It is light and non-slippery, and it is easy to extract when it is cut steadily
The cutting board is made intimatelyNon-slip texture, use it to chop vegetables and fruitsThe feel is not inferior to the wooden cutting board used by the ancestorsSteadyIt's very easy to cut!
Compared to the heavy wooden cutting board, the whole resin cutting board weighs only 087 kg, but it didFully enveloped around the perimeterAnti-spill, anti-slip, shock absorption, kill three birds with one stone, even chopping meat is not a problem.
Even if you chop the meat, the sound is rhythmic "rustling", and it won't "duang duang" like a thick wooden cutting board, I chopped lean meat in the kitchen that morning, and my roommate, who was still sleeping, was not woken up, and when I woke up, I still thought I had chopped meat last night!
My colleague Zhu Zhu shared with me on the first day:
The cutting board I used to use, I moved it to the side when I used it, and the feeling of cutting vegetables was also dangling, and I was always worried that it would cut my hand and be annoying!With it, cooking is even more handy!
In addition, we usually use an ordinary cutting board to chop vegetables and meatIt is common to encounter juice and gravy dripping on the ground, and chopped vegetables and food fallingAnd so on!With this cutting board, it's the perfect solution to your food preparation worries!
Its [five-degree angle] bevel design, with edging card slots, can well avoid the above situationKeep countertops clean and floors neat！Don't worry about a mess in the kitchen anymore!
The whole cutting board is just the right size, and it is also designedConforms to ergonomicsThe handle is more convenient and labor-saving to hold, easy to take, and does not affect hanging!
With it, you don't need to put it on a special plate when you usually cut the vegetables, and the weight is so light that your mother can pour the dishes into the pot with one hand, which is easy to operate, and at the same time wash one less bowl is not fragrant
It seems to be a simple design, but in fact, every detail has been fully considered!Every action of preparing food has become easy and simple!A good cutting board can really add a lot to the fun of cooking.
Cutting vegetables and chopping meat can be easily controlled, and it is durable and handyResin double-sided cutting boardThis time, the manufacturer gave back to do the activity, and helped everyone win the brand direct drop welfare!
The quantity is limited, first come, first served, and those who need it hurry up!
Click on the link below to purchase now
Good things in the kitchen