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来源：百度知道 编辑：UC知道 时间：2024/05/08 02:06:23
损害呼吸功能：一次性筷子制作过程中须经过硫磺熏蒸，所一在使用过程中遇热会释放SO2，侵蚀呼吸道黏膜；
损害消化功能：一次性筷子在制作过程中用双氧水漂白，双氧水具有强烈的腐蚀性，对口腔、食道甚至胃肠造成腐蚀；打磨过程中使用滑石粉，清除不干净，在人体内慢慢累积，会使人患上胆结石．
病菌感染：经过消毒的一次性筷子保质期最长为4个月，一旦过了保质期很可能带上黄色葡萄菌、大肠杆菌及肝炎病等.漂白使得二氧化硫、氯气含量严重超标．影响人体呼吸系统．
According to the survey, three major hazards : hidden damage disposable chopsticks respiratory function : disposable chopsticks required fumigator production process, a process in the use of the heat will release SO2 Erosion respiratory mucosa; damage digestive function : hydrogen peroxide disposable chopsticks used in the production process. strong corrosive hydrogen peroxide, oral, esophageal or gastrointestinal cause corrosion; polishing process used talc. removal is not clean and in the human body over time, people will suffer from gallstones. Infection : sterilized disposable chopsticks durability up to four months. Once the durability may put staphylococcus aureus, E. coli and hepatitis diseases. Bleaching of SO2. Excessive chlorine content. Affect the human respiratory system. 参考