Many people know that preserved eggs contain lead, so parents always choose lead-free preserved eggs when buying them for their children, thinking that they can eat them safely.

In fact, lead-free preserved eggs also contain lead, so children should eat less.

When processing preserved eggs, soda ash, lime, salt and plumbum preparatium powder should be mixed in a certain proportion, and mud and bran should be wrapped outside the duck eggs. After two weeks, the preserved eggs with delicious taste are made. Plumbum preparatium powder is lead oxide, which can make eggs produce beautiful patterns. However, with Plumbum preparatium powder, preserved eggs will be polluted by lead < P >. According to the national regulations, the lead content of every 1 grams of preserved eggs should not exceed 3

mg, and the preserved eggs that meet this standard are also called lead-free preserved eggs. Therefore,

"lead-free preserved eggs" does not mean that there is no lead, but that the lead content is lower than the national standard.

Chinese medicine believes that children's bodies are "young yin and young yang" and their metabolism is extremely vigorous. After being absorbed by children, trace lead in "lead-free" eggs will remain in < P > liver, lung, kidney, brain and other tissues and red blood cells, and will also cause calcium loss in bones and teeth. Regular consumption of "lead-free preserved eggs" will cause children's skeletal < P > and dental dysplasia, anorexia, gastroenteritis, etc., and will also affect their intellectual development.

Lead-free preserved eggs are delicious and nutritious, but children are in the stage of vigorous physical development, and their reaction to the harm of lead is obvious. It is better to eat less

Miao

2

Eating preserved eggs can also be toxic. It is hot in summer, and most people like to use preserved eggs to entertain themselves when drinking beer, or to treat the whole family with cold preserved eggs. Perhaps it never occurred to them that preserved eggs can be poisoned.

according to the inspection and analysis of relevant food experts, there are only 4-5 bacteria on the clean preserved egg shell, while there are as many as 14-4 million bacteria on the dirty preserved egg shell. If these bacteria enter the egg through the pores of the egg shell in large quantities, eating such preserved eggs will cause poisoning.

When purchasing preserved eggs, it should be noted that the protein of preserved eggs is dark brown transparent body after peeling, which has certain toughness; The contaminated preserved eggs are light green, with poor toughness and easy loosening. Such preserved eggs must not be eaten.

Salmonella is the main bacterium that pollutes preserved eggs. After it enters the human body with preserved eggs, it causes inflammation on the intestinal trace membrane. After the bacteria fission, it will produce highly toxic endotoxin, which will cause poisoning symptoms.

The experiment confirmed that Salmonella would die immediately at 1 degrees Celsius, 5 minutes later at 7 degrees Celsius and 15-3 minutes later at 6 degrees Celsius. Therefore, when eating suspicious preserved eggs, the shelled eggs can be steamed at high temperature for about 5 minutes, and then they can be safely eaten after cooling. The suitable temperature for the growth of Salmonella is 2℃-37℃, and the temperature in summer and autumn is just within this range, so people should pay special attention to prevent poisoning of preserved eggs.

The main symptoms of preserved egg poisoning are nausea, vomiting, headache, dizziness, abdominal pain and diarrhea. If these symptoms appear, you should stop eating.

3 "Don't eat more preserved eggs

Preserved eggs are made by mixing soda ash, lime, salt and lead oxide in a certain proportion. Because it contains a certain amount of lead, frequent consumption will cause lead poisoning. It shows insomnia, joint pain, anemia, inattention, hyperactivity, slow thinking, mental retardation and brain dysfunction. Lead replaces calcium in human body, which can cause calcium deficiency.

4 Processing technology of preserved eggs

Main raw materials

Duck eggs or eggs, salt, edible alkali, quicklime, black tea powder, lead monoxide, plant ash, rice husk, yellow mud, etc.

equipment and appliances

iron pots, cylinders and plastic films.