Sulfur dioxide on most disposable chopsticks: CF

In a random survey of disposable chopsticks from 40 restaurants nationwide collected between December 2007 and January 2008, the foundation found that 68 percent of the samples had traces of sulfur dioxide, with one pair having an amount of the chemical that exceeded accepted norms, said foundation Chairman Cheng Jen-hung.

“Even though the chopsticks are not produced by the restaurants, they are still responsible for consumers’ safety,” Cheng said.

The sulfur dioxide, a colorless chemical used in bleaching and preserving foods, helps restrain microbes from proliferating and prevents the chopsticks from becoming moldy and change color.

According to local regulations, the sulfur dioxide found on chopsticks should be below 500 parts per million (ppm).

People who are sulfite-sensitive can develop asthma, breathing difficulties, diarrhea and vomiting when eating with disposable chopsticks, Cheng said, and he advised consumers to smell the chopsticks before using them.

If they smell sour, he said, they may contain sulfur dioxide.

In addition, consumers should break the chopsticks after eating with them “to prevent some manufacturers from reusing them,” Cheng suggested.

“But the best solution is to use your own pair of reusable chopsticks to protect the environment and your health, “ Cheng stressed.

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