When people increasingly turn their gaze to the safety of food, have they ever thought that unsafe hidden dangers may be looming in the increasingly colorful tableware of food-loaded foods, and special attention should be paid in the purchase.
Ceramic tableware: Be careful with poor quality products Lead poisoning Ceramic tableware does not rust, does not decay, does not absorb water, the surface is hard and smooth, easy to wash, with other tableware incomparable advantages, but the lead in ceramics is thousands of years of production process can not be avoided The problem. Over the years, the relevant spot checks conducted by the national quality supervision department have also shown that the excessive amount of lead dissolved has become a common problem for ceramic tableware.
When choosing ceramic tableware, care should be taken to choose tableware with a small decorative area or a safe underglaze or glaze, and do not choose a tableware with a very bright color and a tinge on the inner wall. For glaze porcelain, it is easy to use visual and hand touch to identify, where the picture is not glazed light, feel smooth and even the edge of the screen have a raised sense should be carefully purchased; In addition, consumers do not plan to buy ceramics cheaply spread Products, if economic conditions permit, can also choose lead-free glaze-green cutlery that is 384 times more expensive than regular ceramic tableware. Before using the newly purchased ceramic tableware, it can be soaked with vinegar to melt out most of the lead. When using, do not use colored ceramic tableware to hold acidic foods.
Plastic tableware: Patterns are few and color is a good thing. Plastics are everywhere in people's lives , but when people use these plastic dishes, they always ask, are these plastic dishes really safe?
As long as the plastic utensils are produced according to national standards are non-toxic, but people choose to buy plastic utensils, it is best to simply design, color and pigmentation as well. In general, all kinds of plastic tableware sold in regular shopping malls generally meet the national standards for quality inspection, and they perform well in high and low temperature tests. However, some tableware decorative patterns and some colorful plastic tableware are hidden dangers.
Due to the high price of cyano-ammonium chloride, some unscrupulous companies are pursuing profits. In the production of melamine tableware, urea-formaldehyde molding powder is used as a substitute, and after finishing, a layer of chlorogenic acid powder is coated on the surface of the tableware. Utensils made from urea formaldehyde are harmful to the human body; there are also some companies that, in order to reduce costs, use imported waste plastics imported from abroad or recycled old plastics in the country to be processed into plastic tableware. These products are undoubtedly harmful to the human body. of. Because these products cannot have the pure color of a qualified product, they are often processed into some bright colors. At the same time, the resin has been stipulated at the factory and should be odorless and tasteless. If the meal has an odor, it indicates that the contaminant is contaminated or the source is unclear. It is better not to buy and use it.
Stainless steel cutlery: the use of stainless steel is appropriate to use is made of iron and chromium alloy and then incorporate some trace elements, due to its good metal properties, and corrosion resistance than other metals, made of beautiful and durable utensils, so more and more Used to make cutlery and gradually enter the family. Tableware is printed with "13-0", "18-0", "18-8" three kinds of code is the use of stainless steel cutlery, the code in front of the code indicates the amount of chromium, chromium in the material to make the product " “Stainlessâ€; the following figures represent the nickel content, from the performance point of view, the higher the nickel content of the product, the better the corrosion resistance. However, as heavy metals such as nickel and chromium are harmful to the human body, the country has relevant sanitary standards for its dissolution. In general, regular malls sell brand-name products, regardless of quality or performance, and they should have no problem in terms of health indicators. However, if stainless steel cutlery is used improperly, the harmful metal elements in the product will also slowly accumulate in the human body, and when it reaches a certain limit, it will endanger human health .
Therefore when using stainless steel cutlery, especially when cooking and holding children's food, people should pay attention to the following points:
Salt, soy sauce, vegetable soup, etc. cannot be kept for a long time, because these foods contain many electrolytes. If they are kept for a long time, stainless steel will also react with these electrolytes like other metals, and the toxic metal elements will be dissolved out. .
Stainless steel utensils cannot be used to decoct Chinese herbs, because Chinese herbs contain many alkaloids, organic acids and other ingredients, especially under heating conditions, it is difficult to avoid chemical reactions with them, so that the drug fails, and even generate some of the more toxic Compound.
Do not wash with strong alkaline or strong oxidizing chemicals such as soda, bleach, sodium hypochlorite, etc. Because these substances contain electrolytes, they also react chemically with stainless steel.
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