The chopsticks that meet us every day may be becoming an "invisible killer" that threatens stomach health. Many families are reluctant to discard chopsticks that have cracked or faded, but they do not know that chopsticks that have been used for a long time will be covered with small grooves that are difficult to detect by the naked eye, becoming a "safe haven" for bacteria and mold to grow freely. Geng Chao, Deputy Chief Physician of the Department of General Surgery at the Second Hospital of Fushun City, Liaoning Province, reminds that regularly changing chopsticks can reduce the risk of transmitting pathogenic substances and protect stomach health. According to experiments conducted by the Shanghai Consumer Protection Commission, chopsticks used for more than 6 months have a 30% increase in mold count compared to new chopsticks. Wooden and bamboo chopsticks are prone to wear and tear on the surface, and can become a breeding ground for aflatoxins and Helicobacter pylori after absorbing water and moisture. In addition, some plastic chopsticks or inferior disposable chopsticks may release harmful substances such as formaldehyde at high temperatures, which can be harmful to health. Chopsticks made of different materials have different replacement cycles. It is recommended to replace wooden and bamboo chopsticks every 3-6 months. Once cracks, mold, or odors appear, they should be discarded immediately; Stainless steel and ceramic chopsticks have a smooth surface and are less likely to harbor bacteria. They can be inspected every 3 months. If there is no obvious wear, the usage time can be extended appropriately. In addition to regularly replacing chopsticks, tableware maintenance and dietary choices are equally crucial for safeguarding stomach health. According to Dr. Geng, there are also many questions about tableware cleaning. The total number of bacterial colonies in chopsticks cleaned by hand is 30% -50% higher than that of single chopsticks. It is recommended to clean chopsticks separately, wipe them with detergent, and thoroughly rinse them. High temperature disinfection is an effective method. Boiling water at 100 degrees Celsius for 10 minutes can kill 99% of pathogenic bacteria. However, the killing of Aspergillus flavus requires distinguishing between bacterial cells and toxins: bacterial cells can be inactivated by high temperature and ultraviolet radiation, while toxins require high temperature or alkaline treatment above 280 degrees Celsius, and cannot be killed in daily household environments. In addition, commonly used dishes, cutting boards, knives, and dishcloths at home are also prone to accumulating dirt and grime, which cannot be ignored in daily cleaning and regular replacement. It is worth noting that the habit of "eating while it's hot" that people often talk about carries hidden risks, and some people turn "eating while it's hot" into "eating while it's hot". After evaluation, the International Agency for Research on Cancer believes that drinking hot drinks with a temperature exceeding 65 degrees Celsius poses a carcinogenic risk. Dr. Geng suggests that the temperature of food should be controlled between 10-40 degrees Celsius. Stomach health screening is the "frontline station" for preventing stomach diseases. Helicobacter pylori is one of the main causes of gastritis and gastric cancer. It is recommended that healthy adults regularly check for Helicobacter pylori. At the same time, pay attention to dividing meals and use public chopsticks. In addition, gastroscopy examination is crucial for detecting gastric diseases and screening for early gastric malignant diseases. With the advancement of technology, painless gastroscopy is becoming increasingly popular, greatly reducing the pain of examination. Dr. Geng suggests that adults undergo gastroscopy every 3-5 years to build a strong defense for stomach health. (New Society)