Bacon is a kind of bacon product that is salted, dried, baked or smoked. Because it is often cured in the twelfth lunar month, it has become the general name of a kind of meat products with special processing characteristics and flavor characteristics. In this process, smoking is often used to make meat products have a unique flavor, so bacon products have a "stand out from the crowd" style in meat products. Here, we would like to warn you not to smoke the meat, whether it is raw or cooked. This unique "style" is unacceptable.

Smoked with tea leaves, sawdust, rice, cypress branches, jujube branches and so on. As a smoking material. By heating, incomplete combustion produces coke slurry and smoke to bacon. At the same time, the raw material of meat is Huang Liang with strong smoke, which has been favored by people for a long time. However, the surface of these bacon contains a strong carcinogen, that is, 3,4-benzopyrene, which is formed by burning fuel and heating bacon to melt and then heating at high temperature. Because different people have different immunity to carcinogens and the length of eating period, the onset may not be as immediate as food poisoning, but the harm of bacon to consumers is real.

Therefore, we suggest that bacon or cooked bacon, smoked sausage, even open-hearth roast duck, mutton kebabs, smoked fish and other foods should not be eaten more, let alone often. It is necessary to advocate eating fresh meat and dried bacon and change the habit of eating bacon. In particular, some baked products are best baked in an oven, and smoking is prohibited and baked by incomplete combustion of smoked materials.