一次性筷子 Disposable chopsticks

便利筷，又稱衛生筷、一次性筷子、即棄筷、免洗筷，是免洗餐具的一種，指一般只使用一次就抛弃的筷子。

一般是採用木頭或竹子製造而成。木材如白楊、山楊、白樺、松、檜、杉等等。一些較高級的木材如檜的幽香可增進食慾。而竹製的免洗筷因為會吸收外間的濕氣，以致發霉，所以製作時必須添加漂白劑或防腐劑等等。人體若吸收過量會危害健康。

在一些小吃店、快餐店或路邊攤，多會供應客人一副這種筷子；如果是外帶的便當，通常也會在包裝的時候附上一副。

在日本，對衛生筷的原料十分講究，因為不同原料的衛生筷會影響食物的味道，例如日式法國料理多會選用杉箸或檜箸，而燒鳥店（烤雞肉店）、日式中華料理、拉麵店會選用白樺箸。

衛生問題

雖然衛生筷看似比一般多次使用的筷子衛生，但製作工場的衛生狀況與製作過程中所添加的物質都可能影響用家的健康。一雙衛生筷需要經過鋸開、刨片、煮、成型、烘乾、拋光及分揀包裝等工序，然而不少廠家為了節省成本，往往會省略部份工序或採用不合格的用料。

台灣國立成功大學醫學院護理系的趙可式教授指出，衛生筷工廠把製作中的衛生筷浸在化學液體中，該等液體可能含有致癌物質。曾投資免洗竹筷廠的台北市議員王正德表示，免洗竹筷一般製成不會再做任何處理，有發霉才會使用二氧化硫燻蒸漂白，将筷骨放进熏房，下燃柴火，上盖硫磺來“熏白”筷子然後直接进烘房烘乾成形。最后再加入滑石粉给筷子“抛光”。部分黑心厂家为了节省成本，會用工业硫磺、双氧水或硫酸钠浸泡。硫磺燃烧後會產生二氧化硫，在熏制过程中残留在筷子上，只有通过水煮或水洗才能把包裹在筷子上的二氧化硫清除掉。據2000年5月30日中央社記者康世人的報導，指出台北市議員陳玉梅、王正德、李彥秀根據台灣衛生署一份報告指出，製造竹筷必須以二氧化硫燻蒸，製造商又未予以水煮，殘留物質可能誘發氣喘。由於清洗硫磺需要浸泡一星期，廠家為降低成本，常把清洗硫磺这道工序省略。

中国包装资源综合利用委员会副主任董金狮表示，卫生筷子要包括消毒（把大肠杆菌等对人体有害的菌种杀死）和不能含有有害化學物質（硫磺、重金属等）。他指出，正规的筷子生产过程中要对筷子进行充分的浸泡、消毒，用的消毒液要符合食品卫生要求。还要用清水进行充分的漂洗，漂洗完进行彻底的干燥，使筷子的水分含量达到百分之七以下。包装过程要在无菌的车间里进行包装材料也有严格的要求。不合格的筷子生产过程中少了严格消毒的工序，多了很多化学物质，化學物質會残留在筷子的表面、渗透到筷子裡面，危害人体健康。比如硫磺会对人的呼吸道和胃黏膜产生刺激作用，会造成中毒。工业硫磺裡有重金属如铅、砷等，損害肝和肾。滑石粉会導致胆结石。双氧水是强氧化剂，会对人体产生很大的刺激作用。

台灣食品衛生處處長指出，二氧化硫會誘發氣喘，但不會增加罹患率，在衛生筷的殘存的量也非常稀少，又透過層層間隔，危害不大，另外，二氧化硫本來就是合法的食物添加物，有些食物中也含有二氧化硫的成分。

Convenience chopsticks , also known as chopsticks , disposable chopsticks, disposable chopsticks, disposable chopsticks , a disposable tableware , refers to the general use only once discarded chopsticks.

Is generally used wood or bamboo made ​​of. Timber such as poplar, aspen , birch, pine, cypress, cedar and so on. Some of the more advanced , such as cypress wood fragrance can increase appetite. The bamboo disposable chopsticks because it will absorb moisture from the outside , so moldy , so you must add the production of bleaching agents or preservatives , and so on . If the body absorb excess hazardous to health.

In some eateries, fast food restaurants or roadside stalls , and more guests will supply such a chopstick ; If it is packed lunch , the package will usually attach a time .

In Japan, the raw material for chopsticks very careful because chopsticks different materials will affect the taste of food, such as Japanese-style French cuisine and more will use cedar or cypress chopsticks chopsticks while firing bird shop ( chicken butcher ) , Japanese-style Chinese cuisine , ramen shops will choose birch chopsticks .

Health problems                                                                                         

Although seemingly chopsticks chopsticks health than the general repeated use, but health conditions making workshop with the production process of the added substances may affect the health of users . One pair of chopsticks to go through sawing , planing , boiled, molding, drying, polishing and sorting and packaging processes , but many manufacturers in order to save costs , they tend to omit part of the process or the use of substandard materials .

Professor Zhao Keshi Department of Nursing, College of Medicine , National Cheng Kung University, Taiwan pointed chopsticks factory in the production of disposable chopsticks dipped in a chemical liquid, which liquid may contain carcinogens. Disposable chopsticks factory has invested Taipei City Councilor Wang Zhengde said disposable chopsticks made ​​generally will not do any treatment , there will be use of sulfur dioxide fumigation moldy bleach , put the chopsticks bone smoked room, under the burning firewood , on cover sulfur to " white smoke " chopsticks and then directly into the drying room drying forming. Finally, add talcum powder to chopsticks " polished ." Sinister part manufacturers in order to save costs, will use industrial sulfur , hydrogen peroxide or sodium immersion. After the burning of sulfur dioxide will be produced in the smoking process remains on the chopsticks, only boiled or washed through to the parcel of sulfur dioxide on chopstick removed. According to May 30th, 2000 CNA correspondent reported health of the world , noting Taipei City Councilor Chen Yumei , Wang Zhengde , Li Yanxiu according to Taiwan's Department of Health report noted that manufacturing chopsticks must be fumigated with sulfur dioxide , the manufacturer has not been boiled , residual material may induce asthma. Because of the need to soak one week cleaning sulfur manufacturers to reduce costs , often to wash sulfur omit this procedure .

Dong Jinshi , vice director of the China Packaging Resources Comprehensive Utilization Committee , said health chopsticks to include sterilization ( the E. coli and other harmful bacteria kills ) and does not contain harmful chemicals ( sulfur , heavy metals , etc. ) . He pointed out that regular chopsticks chopsticks production process to be fully immersed and disinfected with a disinfectant to comply with food hygiene requirements. Also rinse thoroughly with clean water , rinse thoroughly finished drying , the moisture content of chopsticks reach seven percent or less. Packaging process to be carried out in a sterile packaging materials workshop also has strict requirements. Unqualified chopsticks production process less strict disinfection process , more than a lot of chemical substances, chemical substances will remain on the surface of chopsticks , chopsticks penetrate into the inside, endanger human health. For example, sulfur will produce the human respiratory tract and gastric stimulation , can cause poisoning. There are industrial sulfur heavy metals such as lead, arsenic , etc., damage the liver and kidneys. Talc can cause gallstones. Hydrogen peroxide is a strong oxidant , the body will have a huge stimulus.

Director of Food Hygiene at Taiwan noted that sulfur dioxide -induced asthma, but does not increase the incidence in the remaining amount of disposable chopsticks is very rare, but also through the layers of the interval , there is little risk , in addition , sulfur dioxide added food has always been legitimate matter , some foods also contain ingredients sulfur dioxide.