1, specific case
Jingyang, a 0/0-year-old girl from Xianyang/Kloc, Shaanxi, looked for a grape drink brewed by her grandmother at home on August 22nd. Because the bottle cap was too tight to unscrew, she bit it with her teeth. Suddenly, with a bang, the grandmother sitting outside was so scared that she hurried in and found Jingyang clutching her mouth and her nostrils were covered with blood. Grandma Jingyang quickly sent her granddaughter to the hospital.
On the morning of August 28, the attending doctor of Jingyang told the reporter that Jingyang had been lying in the intensive care unit for a week, and various tubes were inserted in his body to maintain his life. "5 cm is fine. The rest of the throat, to the upper part of the esophagus, the lower end of the esophagus to the stomach, is damaged." According to Dr. Ma, the impact of strong air pressure has damaged Jingyang's lungs, throat and esophagus. The situation is complicated. Although the vital signs are stable now, the operation needed to restore health is too difficult.
"Grandma, I can't walk." Hearing her granddaughter's words, grandma became more and more guilty and sad, and Jingyang's mother spent more and more time in Lacrimosa. For a family, in recent days, the most anticipated time every day is 3 pm, because only then are they allowed to see their children.
2. Case analysis
Experts told reporters that when grapes are fermented, sugar will be converted into alcohol, and then a large amount of gas will be produced, which will expand the completely closed container. When the generated force exceeds the tolerance limit, it will lead to the explosion of the container and bring danger to people nearby. The staff of the Grape Association told the reporter that poor quality and improper operation of purification tools will also increase the risk of container explosion. Xiao Jingyang's tragedy reminds everyone that not only will homemade drinks have problems, but containers containing homemade drinks will also cause such great dangers!
3. Prevention of danger
Then, how to eliminate the risks easily caused in the process of making homemade food, and how to make safety the first?
First of all, homemade yogurt.
(1) Homemade yogurt is easy to drink and have diarrhea. Yogurt machine is very convenient to use, but it is not just as simple as putting milk and bacteria. In fact, when ordinary families make yogurt, it is difficult to ensure the optimal growth temperature of commonly used yogurt bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus). The process is easily affected by the surrounding air, uneven heating, easy over-fermentation, or insufficient fermentation, and the final homemade yogurt may not taste good, and it takes a lot of time to make delicious yogurt. Moreover, the disinfection of homemade utensils is often incomplete, and it is easy to mix with miscellaneous bacteria, which affects the quality of yogurt. If you can't do strict disinfection, it is best not to make yogurt at home. Yogurt bought in the market is safe as long as it is reasonable and compliant.
(2) Yan Xiaodong, director of the nutritionist training office of Jiangsu Nutrition Society, said, "It is not appropriate to use bacterial powder in homemade yogurt, because even if the bacterial powder itself is fine, it will produce miscellaneous bacteria due to improper preservation." The best starter is fresh yogurt bought in the supermarket, which is used up at one time. If yogurt made every time is taken as an introduction, it can't be completely sterile in home operation, which will lead to more and more mixed bacteria and cause harm to human body. "
Second, homemade wine.
(1) Blind death due to methanol poisoning. It is reported that Mr. Zhang in Ningbo felt dizzy and his eyes blurred after drinking 1 kg of homemade wine. According to the doctor's examination, Mr. Zhang suffered from toxic acute optic neuritis, and his vision plummeted to 0. 1.
(2) Generally, the methanol in homemade wine exceeds the standard. Pectin contained in grapes will produce methanol, and excessive effective components will be lost if the temperature is too high. In addition, the edible grapes sold in the market are often not suitable for wine-making because of their low tannin content. In addition, a large amount of carbon dioxide will be produced in the process of wine brewing, and the container must be opened halfway to deflate, which will also lead to the entry of miscellaneous bacteria into the grape juice, which will increase the safety risk. Homebrewed wine should use relatively reliable glass and ceramic utensils, and the temperature should not be too high during fermentation.
(3) Wang, an associate researcher at the School of Life Sciences of Yunnan University, once pointed out that the main metabolite of yeast in wine fermentation is ethanol, but it also produces methanol. Domestic wine is allowed abroad, but brandy is not allowed to be distilled, because if you don't know the fractionation, it will easily cause harmful substances to concentrate.
Third, fruit enzymes.
(1) In recent years, self-made "fruit enzymes" have become popular, and the pollution of miscellaneous bacteria is partly due to nitrite and methanol. Last year, Xiaoqiu, a citizen of Yantai, suffered from poisoning symptoms such as vomiting and nausea after drinking homemade drinks for half a month. Xiaoqiu's drink is "fruit enzyme", but the bacteria produced by fermentation are not necessarily probiotics, and the hygiene is not up to standard, which leads to food poisoning.
(2) The processing of "fruit enzyme" is very simple: the fruit is washed and diced, mixed with a certain proportion of sugar and water, and sealed for 1-2 months. Not to mention its so-called detoxification and beauty-caring effect, from a safety point of view alone, fruits are cut and soaked in water, and nutrients such as vitamin C are inevitably lost; Adding a lot of sugar during production will destroy the original good low-calorie nutritional structure of fruits; Toxic components such as nitrite and methanol are also produced in the fermentation process. It is also easy to exceed the standard, and sugar has to be added to adjust the taste, and the sugar content is also high.
(3) Therefore, it is not something that can be controlled if you want your fruit enzymes to produce enzymes that can help you lose weight, beautify your face and improve your resistance. In addition, experts are skeptical about the function of fruit enzymes.
Fourth, homemade kimchi.
(1) Nitrite causes cancer. Nitrite is a strong carcinogen, which is easy to appear in pickled foods such as kimchi. According to the report, the highest nitrite content is 1 at 0-3 days after curing, and the content keeps increasing during this period. Generally speaking, from the third day, the oxygen in the pickle jar is exhausted due to the propagation of microorganisms, and the nitrate in vegetables is gradually reduced due to oxidation, so the nitrite in pickle will gradually decrease and tend to a relatively stable value, which takes about 15 days. Zhao Guoping, a well-known molecular microbiologist and academician of Chinese Academy of Sciences, said in an interview that if the surface of pickled kimchi usually smells bad, it is the part rich in nitrite.
(2) When making kimchi, it is best to choose ordinary baked crock, so that lactic acid bacteria in the air can better enter the pot for fermentation. When sealing kimchi, always ensure that the total amount of vegetables and water accounts for more than 80% of the container space.
Five, homemade medicinal liquor
(1) aconitine poisoning, cardiac arrest 5 times. On 20/4, a patient was admitted to Zhong Da Hospital affiliated to Southeast University. Because of drinking homemade medicinal liquor and aconitine poisoning, his heart stopped for 5 times and he almost died. Xu Changsheng, the attending physician of the hospital's emergency center, reminded the public to be cautious when putting Chinese herbal medicines into homemade medicinal liquor, and not to trust folk remedies.
(2) Chu Xiaoou, director of the Department of Traditional Chinese Medicine of the First Affiliated Hospital of Tsinghua University, suggested that four kinds of Chinese medicines should be guarded during the brewing process: first, "nux vomica"; Second, Chuanwu and Cao Wu; The third is "leech"; The fourth is "Xanthium sibiricum". Some of these traditional Chinese medicines are toxic and cannot be taken for a long time. For example, Radix Aconiti Kusnezoffii and Radix Aconiti Kusnezoffii are extremely toxic, so it is forbidden to directly soak in wine as Chinese herbal pieces.
(3) Self-made medicinal liquor should be purchased under the guidance of doctors and used in combination with their own diseases.
(4) Some experts also suggest taking a small amount of medicinal liquor in midsummer, especially those with yin deficiency and yang hyperactivity. Patients with liver and kidney diseases, digestive tract ulcers, hypertension, allergic diseases and cardiac insufficiency are prohibited.