However, when people are enjoying delicious barbecue, not everyone knows the harm that this kind of food may bring to human health. The World Health Organization lists it as "junk food", and the list of new carcinogens published by the US Department of Health includes high-temperature barbecue food. It can be seen that a series of serious health problems are hidden behind delicious barbecue food.
1. Problems in the management of health administrative license
The problems in health management mainly include unlicensed operation, poor health awareness of employees, poor health facilities, lax disinfection of tableware, and serious cross-contamination. According to the survey of health departments in Weihai, Heze and other places, the hygiene license, health certificate, sanitary facilities and tableware of barbecue shops are obviously better than those of simple sheds and mobile stalls, and the total number of bacteria and Escherichia coli in fixed shops are mostly below the median. Among the barbecue food business enterprises surveyed, the number of households without hygiene license and health certificate exceeded 50%, and 68.2% of the business premises had no sewer, washing water was reused and there were no washing and disinfection facilities. Many operators only rely on a stove, tables and chairs to run their business. Only about 65,438+02% food workers were asked about health knowledge. Most operators mix raw food such as mutton skewers with cooked food such as ham sausage and steamed bread; Some finished products and semi-finished products are mixed together; Seafood and meat are mixed in the refrigerator; The knife and chopping board for cutting raw and cooked food are not divided; There is no distinction between containers for raw and cooked food. Some vendors string mutton with bicycle strips, so that consumers can eat some lead while eating mutton skewers. These are all hidden dangers of food poisoning.
2. Environmental pollution
Indoor barbecue is full of oil smoke and poor ventilation, which is easy to cause air pollution. Outdoor barbecue is easy to burn incompletely because of different fuels, which makes people suffer from fireworks and pollutes the atmospheric environment. The main fuels of open-air barbecue are incomplete combustion products such as firewood, coal, chaff, straw and liquefied petroleum gas, which contain 3,4-benzopyrene. Coal will produce a lot of coal tar in the combustion process, and there are more than 500 kinds of compounds (mainly benzene compounds) in coal tar. Burning 1kg coal can produce 0.2 1mg benzopyrene. In addition, the brazing combustion of coal and iron also contains radioactive substances such as natural uranium, which constantly emits harmful rays. After it enters the human body through food, drinking water and breathing, it causes radiation damage to the human body. Pyrotechnics such as charcoal, chaff, straw and liquefied petroleum gas can all produce benzopyrene.
Barbecue operators in or near residential areas often operate late into the night, sometimes all night, and noise such as fighting and shouting interferes with the normal life of residents. In addition, some businesses occupy the road and operate outside the store, which not only hinders traffic, but also dumps sewage and muck everywhere, affecting the city appearance.
3. The food raw materials are unqualified, and it is easy to be infected and poisoned.
The main ingredients of barbecue food are pork, mutton, beef, chicken, fish and their internal organs, as well as seafood, vegetables and bean products. According to the statistics of a city, more than 70% of the main ingredients of the open-air barbecue do not meet the requirements of hygienic food. In order to reduce costs, cheap meat or even dead meat without quarantine is often used for barbecue business. It is very common for unscrupulous traders to make inferior kebabs. In order to make spoiled beef or pork taste like mutton, they will soak chopped beef or pork in sheep oil and some seasonings. Because most open-air barbecues are operated at night, consumers can't see clearly; There are many mixed spices (such as pepper, cumin, sauce) in the barbecue, which consumers can't smell; After barbecuing with charcoal fire, even rotten meat can give off a so-called "aroma".
In order to keep the meat in the barbecue delicious, a considerable number of "black heart" barbecue owners will add excessive tender meat powder, which generally contains nitrite, while roadside barbecue stalls will add excessive tender meat powder to the meat in order to make their originally inferior meat taste tender. Eating too much tender meat powder can cause nitrite poisoning. Nitrite may also cause fetal malformation and cause cancer after combining with amines in the body. Mutton kebabs are too tender, cooked externally and endogenous, and it is easy to get brucellosis (mainly manifested as fever, joint muscle pain, fatigue and sweating).
The barbecue food is tender, and some meat is not cooked thoroughly, even raw meat. If uncooked raw meat is unqualified meat, such as "rice and pork", consumers may be infected with parasites and bury the hidden danger of cerebral cysticercosis.
4. Unbalanced nutrition will lead to many diseases.
4. 1 Harm women's physical and mental health.
Women who eat barbecue regularly have twice the risk of breast cancer as women who don't like barbecue food. Scientific experiments have proved that eggs and meat will produce many bioactive decomposition products such as oxides during frying, which have great cytotoxicity and affinity to women's ovaries, mammary glands and uterus and are easy to become carcinogens. American scientists found in experimental research that women who often eat fried eggs will increase the risk of ovarian cancer and breast cancer. For example, eating once every other day is 3 times higher than eating once a week and 5 times higher than eating once a month.
4.2 Affect teenagers' eyesight
According to an authoritative study in the United States in recent years, eating too much cooked bacon will be threatened by diseases such as parasites, and even seriously affect the vision of teenagers, leading to myopia.
4.3 Reduced the utilization rate of protein.
In the process of barbecue food, Maillard reaction will occur. When meat is barbecued in the stove, it will give off an attractive fragrance. However, with the fragrance, vitamins are destroyed, protein degeneration and amino acids are also destroyed, which seriously affects the intake of vitamins, protein and amino acids. Eating barbecue food for a long time will not only affect the utilization of the above substances, but also lead to carbonization and degeneration of protein (increasing the burden on kidneys and liver).
4.4 trigger a variety of modern diseases
As for the "toxicity" of barbecue food, experts believe that "modern diseases" such as hypertension, diabetes, fatty liver and cardiovascular diseases have a lot to do with it because of its high fat and calories. Oil will change its chemical structure under the action of high temperature, which may have adverse effects on people's health. Drinking alcohol while eating barbecue makes people unconsciously ingest a lot of meat, and alcohol can obviously increase calories, thus increasing the risk of cancer.
4.5 spicy stimulation, damage to the digestive tract mucosa
After barbecue, the nature of food tends to be hot and dry, and various condiments are used, such as cumin, pepper and pepper. They are all spicy ingredients. They are very spicy and exciting, which will greatly stimulate gastrointestinal peristalsis and the secretion of digestive juice, which may damage the mucosa of the digestive tract and affect the balance of physical fitness, making people "angry".
5. Carcinogenic and mutagenic substances
5. 1 benzopyrene
Smoked barbecue food contains a polycyclic aromatic hydrocarbon called 3,4-benzopyrene, which is rarely contained in food under normal circumstances. However, after smoking or barbecue, the content of 3,4-benzopyrene in food can be significantly increased due to the direct contact between food and combustion products.
In the barbecue process of mutton kebabs and other meats, in addition to the burning of charcoal and coal fire, it will directly produce this substance, which will pollute the food. In the barbecue process, the meat is directly baked at high temperature, and the decomposed fat drops on the charcoal fire, and then combines with protein in the meat to produce benzopyrene. In addition, burnt starch can also produce this substance. According to the research results published by the World Health Organization, eating barbecue is equivalent to the toxicity of smoking. More research shows that 1 roasted chicken leg is equivalent to the toxicity of 60 cigarettes, and 1 mutton string is equivalent to the toxicity of 20 cigarettes. It is reported that at present, the Polycyclic Aromatic Hydrocarbons (PAHs) values of processed (such as smoking and drying) and high-temperature cooking (barbecue and frying) foods have been established in the International Codex Alimentarius, in which the PAHs value in barbecue is 130μg/kg, while the background value of PAHs in raw meat is only 0.01-1μ g.
3,4-benzopyrene is one of the internationally recognized strong carcinogenic, teratogenic and mutagenic substances. Experiments show that oral administration of 3,4-benzopyrene has carcinogenic effects on rats and many experimental animals. When 3,4-benzopyrene is injected into mice, the carcinogenic dose is 4 ~ 12 μ g, and the semi-carcinogenic dose is 80 μ g. Its carcinogenicity to humans has been confirmed as early as 1933. Data show that the high incidence of gastric cancer in Iceland is mainly related to the fact that Icelandic residents like to eat smoked mutton. The incubation period of 3,4-benzopyrene is very long. Generally speaking, the pollution degree of 3,4-benzopyrene to food is often related to the type of baking fuel and the length of baking time. In general, the pollution of baking to food is not serious. When it is burned or carbonized, the content of 3,4-benzopyrene increases significantly. Generally, the content of wood stove processing is the highest, followed by coal stove and electric stove. When kebabs are roasted with charcoal, the content of 3,4-benzopyrene can be increased by more than 4 times if the oil drops catch fire. If the oil is heated repeatedly for many times, it can promote the oxidative decomposition of oil and produce 3,4-benzopyrene. According to China's food hygiene standards, the content of 3,4-benzopyrene in smoked barbecue products is 5× 10-9. However, according to the actual investigation, the content of 3,4-benzopyrene in some smoked products processed by individuals greatly exceeds this standard.
5.2 heterocyclic amine
Many studies by experts and scholars at home and abroad show that barbecue food also contains a new class of carcinogens and mutagens-heterocyclic amines. The mutagenic effect of barbecue food is mainly due to the pyrolysis products of protein amino acids, such as heterocyclic amines, polycyclic aromatic hydrocarbons, amino triazole azaaromatic hydrocarbons, etc. In the process of making meat food, through frying, roasting, baking and frying. When the temperature of protein in meat is above 200℃, the higher the temperature, the higher the content of products such as heterocyclic amines. The detection of fried fish, fried meat, roast chicken and kebabs by the National Cancer Institute of Japan and the United States also found heterocyclic amines, which are tens of times higher than common aflatoxin, hundreds of times higher than benzopyrene and thousands of times higher than nitrosamines.
Experiments have confirmed that heterocyclic amines can induce liver cancer, intestinal cancer, lung cancer, breast cancer, skin cancer, oral cancer and gastric cancer in mice. In the experiments with primate monkeys from different sources, when the required dose is 10 mg/kg body weight, it only takes 27 months to induce liver cancer in monkeys, and the amount of heterocyclic amines ingested by people with food can reach 10 μ g every day. Therefore, the carcinogenic effect of heterocyclic amines on human beings can not be ignored.
5.3 nitrosamines
Many meats and dried vegetables in barbecue food are pickled and fermented. There are a lot of nitrates and nitrites in pickled foods, which can directly lead to gastric cancer once they are synthesized with secondary amines in meat. In addition to nitroso compounds, fermented food also contains a variety of harmful molds, which may lead to digestive tract tumors. Eating this kind of food for a long time will cause potential harm to human body.
5.4 acrylamide
In April, 2002, scientists from Swedish State Food Administration and Stockholm University found that starch-rich food would produce acrylamide when fried or barbecued at high temperature, which is a pollution poison that is extremely harmful to human health. At present, the recognized research results are as follows: (1) Maillard reaction between aspartic acid and reducing sugar is the main way to form a large amount of acrylamide; In addition, the oil, protein and carbohydrate in food react at high temperature to generate acrolein, and then acrylamide is formed, which is another reason why it exists in food.
Acrylamide can cause damage to human nerves, mainly peripheral nerves; In vitro mammalian cell culture test and in vivo test show that acrylamide may have reproductive toxicity and teratogenicity. The International Agency for Research on Cancer (IARC) listed acrylamide as a "possible human carcinogen" in Group 2A. Long-term studies in rats and mice show that acrylamide has a dose-exposure relationship with the incidence of thyroid cancer, adrenal cancer, breast cancer and reproductive system cancer.
Although acrylamide can cause cancer in experimental animals and is considered as a potential carcinogen, it is uncertain whether it can cause cancer in humans. People have been eating foods containing acrylamide for a long time. Epidemiological investigation can't confirm that acrylamide increases the risk of cancer, but it can't give a definite conclusion.
In daily life, we should try our best to reduce the acrylamide content in food, change the traditional cooking habits of frying, make the diet balanced and diversified, eat less fried food, eat more fresh vegetables and fruits, and consume a lot of cellulose, which is of positive significance to reduce the potential toxicity of acrylamide.
Although some people have a certain understanding of the above-mentioned problems of barbecue food, it is still difficult to give up in the face of years of eating habits and delicious temptation. "Maybe it's like smoking. Everyone knows that smoking is harmful to health, but how many smokers will quit? " In order to prevent the occurrence of food hygiene incidents and reduce the harm to human health, the relevant regulatory authorities need to take various countermeasures, strengthen education and strictly supervise.
First, strengthen legislation and formulate standards to make up for the blank of barbecue food production norms and taboos. The second is to straighten out the relationship between law enforcement, avoid multi-head cross-management and ensure the effectiveness of supervision. The third is to increase administrative punishment, treat employees equally, resolutely ban, punish or investigate the responsibility of offenders, increase the responsibility cost of offenders and increase deterrence. The fourth is to advocate a healthy diet and eat more light soup and cooked food. Barbecue food is not a healthy diet, so don't eat too much. There is nothing you can do. When eating barbecue, you can choose a fixed store with standardized management, choose fresh raw materials, barbecue with electric heating, add some salads and vegetables, and control the vegetarian diet at one to three to reduce calorie intake. hungry