1, scrub with steel balls.
Scrubbing with stainless steel wire balls or sandpaper where there is mold can grind off the place where there is mold. There are mildew spots on chopsticks. You can scrub the whole wooden chopsticks with steel balls or sandpaper that usually wash dishes and pots, and you can grind off the moldy parts to prevent other parts from becoming moldy.
2. Clean rice washing water
Soak the moldy chopsticks in rice washing water for 5 minutes, then scald them with hot water, sprinkle some vinegar on them, wash them, and expose them to the sun. Prepare half a pot of water in the pot, then pour half a bowl of vinegar, and then put the chopsticks in the pot and cook for 20 minutes. Then cook the chopsticks for a few minutes, and then dry the water with a clean dry rag.
Chopsticks that are more prone to mildew
Old chopsticks and bamboo chopsticks are more prone to mildew. Chopsticks used for more than 6 months are more prone to mildew, and the number of moldy chopsticks is more than 30% than that of new chopsticks and chopsticks used for 3 months. Wooden chopsticks and bamboo chopsticks are loose in structure, and the grooves and fine lines on the surface are easy to hide bacteria. The number of molds in bamboo chopsticks is more than 7 times that of stainless steel, alloy and melamine chopsticks.
Among the five kinds of chopsticks, stainless steel, alloy and melamine chopsticks are easier to disinfect, while wooden chopsticks and bamboo chopsticks are slightly worse. Under the same disinfection method, the disinfection effect of washed chopsticks is better, and the number of colonies and molds is less than that of unwashed chopsticks by more than 80%. The practice of scalding chopsticks with boiling water is basically useless. Only when the disinfection time exceeds 20 minutes can the colonies and molds on chopsticks be effectively removed.