Why can t restaurants use stainless steel utensils to serve raw meat?

Stainless steel tableware should not be used for a long time Stainless steel is made of iron-chromium alloy mixed with some other trace elements. Due to its good metal properties and its resistance to rust than other metals, the utensils made are beautiful and durable. Therefore, more and more are used to make kitchen utensils, and gradually enter the majority of households.

However, if the user lacks the knowledge of the relevant aspects and uses it improperly, the trace metal elements in stainless steel will also slowly accumulate in the human body, and when it reaches a certain limit, it will endanger human health. Therefore, the following points must be paid attention to when using stainless steel kitchenware and tableware: 1. Do not hold salt, soy sauce, vegetable soup, etc. for a long time, because these foods contain many electrolytes.

2. Do not use stainless steel utensils to decoct traditional Chinese medicine, because traditional Chinese medicine contains a lot of alkaloids, organic acids and other components, especially under heating conditions, it is difficult to avoid chemical reaction with it, and make the drug ineffective, and even generate some more toxic compounds. 3. Do not wash with strong alkaline or oxidizing chemicals such as soda, bleaching powder, sodium hypochlorite, etc. Because these substances are electrolytes, they also react chemically with stainless steel.