What can you eat to get food poisoning?
Barbecue: the most carcinogenic substances.
Beware of food: kebabs and chicken wings at roadside stalls. During the interview, Xiao Zhao, who had worked in a roadside stall, told reporters the amazing inside story of barbecue. Barbecue shop owners will work hard on meat in order to reduce costs. "Cut the meat and label it first, and put it aside. It's very hot in summer. If business is bad, meat will soon go bad. At this time, wash the meat and put on the tender meat powder, and it will become fresh immediately. " Xiao Zhao said that if the meat goes bad, as long as the tender meat powder and beef essence are added, the barbecue tastes almost the same as fresh meat.
Mutton fraud has also become a hidden rule in this industry. "Many mutton kebabs are actually duck kebabs." When Xiao Zhao worked in a barbecue stall, he always wanted to know why the owner soaked "mutton" in sheep oil, and later he learned the truth. "Duck and mutton are easy to distinguish in taste, but they are soaked in sheep oil or sheep urine. Add sheep essence when roasting, and no one will find it at all. " Bamboo sticks used for barbecue have also been repeatedly used by many businesses, becoming a medium for the spread of germs. In addition, mutton skewers will be polluted by automobile exhaust and dust when they are processed on the roadside, and the sanitary environment is not guaranteed.
Roasting chicken wings with open flame will produce a large number of carcinogens-polycyclic aromatic hydrocarbons, which can induce cancers such as gastric cancer and intestinal cancer in the body. Another carcinogen, heterocyclic amines, can cause breast cancer and colon cancer in animal experiments. The fatter the barbecue is, the more carcinogens are produced, and the content of carcinogens in charred skin is even higher than that in meat, which is most obvious on roasted chicken wings. Also, chickens need to be vaccinated with six or seven kinds of vaccines during their growth, most of which are injected at the wings. The tip of the wing is the easiest to deposit hormones, and eating too much is harmful to health.
Coping magic weapon:
First, you must choose a place with good clean and hygienic conditions when eating barbecue, and it is best to go to food stalls and roadside stalls less.
Second, it is best not to eat fat meat during barbecue, and the skin of roast chicken wings should be removed.
Third, wrapping a layer of tin foil can prevent too much smoke containing carcinogens from entering food.
Fourth, ask for more cumin when eating barbecue. Research by Kansas State University shows that cumin and curry can greatly reduce carcinogens produced by high-temperature cooking.
Raw food: the most likely to cause poisoning.
Beware of food: cool kelp, lotus root slices, yuba, Flammulina velutipes, etc. In the cold salad processing and sales industry, a common practice is the second "renovation". In other words, the cold salad is left for a long time, and then sold after cleaning and stirring. In this process, some people just rinse with water, and then add salt, monosodium glutamate and other spices to re-modulate, while others need to add special "spices" for preservation.
Magic weapon: In addition to eating out, eat less cold dishes, and pay special attention to its appearance, color and smell. Any cold dishes that are out of color and smell of ingredients should be carefully purchased. Especially in summer, if cold salad is not refrigerated at low temperature, bacteria will grow at constant temperature 1 hour. Whether eating food stalls or cooking cold dishes at home, it is best to add some minced garlic and Jiang Mo, which can play a bactericidal role. Boiled edamame and boiled peanuts are relatively healthy and safe, but a small plate of edamame is enough.
Seafood: the most susceptible to parasites
Beware of food: spicy crayfish, fried snails, barbecue seafood. In summer, there are diarrhea patients caused by eating crayfish almost every day in hospitals of all sizes. The hot and humid environment in summer provides suitable conditions for the growth and reproduction of intestinal pathogenic bacteria. Crayfish usually carry paragonimiasis, and it is impossible to kill all the paragonimiasis cysts in crayfish by roasting, frying, salt and drunkenness. If people eat undercooked crayfish, the larvae of paragonimiasis will enter the human body and wander around, which can invade organs such as lung, liver, brain and abdominal cavity, causing inflammation, and even causing organ suppuration and other injuries in severe cases. Snails are also a group of parasites. According to the investigation, Angiostrongylus cantonensis can be found in 17%-30% snails.
Roasted scallops and roasted scallops are the most popular seafood eating methods at present, but the most unsafe place for this kind of eating method is "cooked outside and endogenous". There are pathogenic bacteria such as Vibrio parahaemolyticus in seafood, which have strong heat resistance and can only be killed above 80℃, and there may be parasitic eggs in it, but the baking method can not guarantee the complete killing of these bacteria. If merchants use stale seafood or dead seafood to "confuse the real with the fake", it will be even more dangerous, especially shellfish, which has high bacterial content and fast protein decomposition. Once dead, bacteria will multiply and produce toxins, and stale seafood will also produce other substances, causing diarrhea, nausea and even food poisoning.
Magic weapon: seafood cooking is the safest. If you must eat grilled seafood, try to roast it for a long time. Snails in food stalls or small restaurants have unknown sources and poor sanitary conditions, so it is best to eat less. If you eat it, throw away the shrimp head that is most susceptible to pollution. Do not heat cooked seafood, such as "drunken shrimp" and "sauce-fried seafood", so be careful to eat it. In addition, when eating seafood, it is best to match garlic and mustard to play a bactericidal role.
Beverage: It is the easiest to induce digestive tract diseases.
Beware of food: draft beer in bulk. Draft beer generally has a short shelf life and needs to be stored at 3-8℃. But the draft beer sold in the market is actually ordinary draft beer, that is, draft beer without pasteurization. This kind of beer is usually stored in plastic fresh-keeping barrels and stainless steel barrels, and the preservation purpose is achieved by using the heat preservation function of the barrels themselves. If the sanitary environment of food stalls is not up to standard, it is easy to have problems.
Coping magic weapon: it is best to choose bottled beer; Don't be too cold; It is best not to drink beer when eating meat skewers, which is easy to induce digestive tract tumors; Seafood with beer will increase uric acid level and induce gout. Summer is more suitable for mild and greasy drinks that nourish the stomach and relieve summer heat. Barley tea and sour plum soup are all good choices.