1. Hygiene problem: If the ingredients are not adequately handled and processed, there may be bacteria, parasites and other food safety hazards. Especially when the seasons change and temperatures are high, ingredients are prone to spoilage, increasing food safety risks.
2. Food additives: Some food merchants may add some food additives, such as coloring and flavor enhancers, in order to enhance the color and flavor of food. If they are used in excess, they will have some impact on human health, especially on children and adolescents.
3. Smoke: Chow mein produces a lot of smoke during the cooking process. Long-term inhalation of oil smoke may have a negative impact on respiratory and lung health, especially for places with poor kitchen ventilation.
In order to minimize these risks, it is recommended to choose regular restaurants or canteens for consumption and pay attention to the following points:
1. Choice of catering establishments: Choose to dine in restaurants or canteens with good sanitary facilities and in compliance with food safety standards, and try to avoid choosing unlicensed stalls or hawkers operating in poor sanitary conditions.
2. Fresh ingredients: For chow mein, fresh ingredients are very important. Choosing restaurants with fresh ingredients that look clean and hygienic can reduce safety risks.
3. Moderate intake: Excessive intake of fried food not only increases the risk of obesity, but can also lead to a number of chronic diseases. Students should try to choose balanced meals and diversified foods when making food choices.
Overall, although there are some safety risks associated with fried noodles for student meals, potential safety problems can be minimized by choosing regular restaurants, paying attention to the freshness of ingredients, and taking care of moderate intake.