Bamboo straws - Toxic germ formation and overall unhygienic

Why bamboo straws can be toxic

Due to the so-called capillary force, water rises from the roots of plants up to 100 metres high. This is precisely why drinks are drawn deep into the fibres of a bamboo straw and continue to be stored there even after the bamboo straw has been cleaned.

In addition, bamboo straws cannot be cleaned in the dishwasher. Due to its closed geometry, the water in the dishwasher reaches a maximum of 4-5 cm into the interior of the bamboo straw. Therefore, cleaning is only possible by hand with a brush that is usually included, which is of little practical use and is an unreasonable task for busy catering establishments. The drink residues can hardly be removed manually from deep within the fibres.

Poor cleaning of bamboo straws not only leads to discolouration, but also to the formation of germs and bacteria after a few days. This makes repeated use - especially in the catering industry - virtually irresponsible. Bamboo straws are therefore not HACCP-compliant and, strictly speaking, must not be used in catering establishments.

This is why reusable bamboo straws are not sustainable

The production of bamboo straws does not have a good ecological balance. Factors such as the need for cultivation land, irrigation and the use of chemicals such as pesticides contribute to this. Other environmental impacts include soil erosion and loss of biodiversity. This is because if bamboo is not grown in sustainable plantations, valuable ecosystems are often destroyed.

The high cost of mechanical processing and subsequent cleaning, as well as longer transport distances and the associated high CO2 emissions, additionally ensure eco-deficits.