Such a cruel thing happened to a family in Jixi City, Heilongjiang Province.
105, 65438, 12 members of the Wang family had dinner at home, and 9 people felt unwell. After being rushed to the hospital, 8 people died after being rescued, and only 1 person is still being rescued.
How can a good meal do this to people?
Fatal "sour soup"
Before the accident, the Wangs ate sour soup, which is a common staple food in the local area.
This is a coarse staple food made of corn fermented by water mill, which is familiar to many northeast people.
Pure sour soup is smooth and refreshing, and it tastes appetizing.
However, the sour soup that the family ate that day has been frozen in the refrigerator for more than a year.
Except for three young people who didn't eat, all the other nine people developed symptoms of physical discomfort after eating, and eight people died a few days later.
The experts quickly took the test. At first, they suspected that aflatoxin poisoning was caused by fermentation, but because of its toxic characteristics, the risk of death in a short time was not high.
Therefore, under further analysis, experts initially identified this tragedy as a food poisoning incident caused by Pseudomonas cocoanum pollution and rice yeast acid production.
Self-made fermented rice flour food such as sour soup is easy to be polluted by bacteria in the environment during the fermentation process, which leads to Pseudomonas cocoanum taking advantage of it.
Pseudomonas cocoanum itself is not heat-resistant, and the cooking temperature is enough to kill it, but the rice fermentation acid it produces cannot be decomposed and destroyed during cooking.
After rice fermented acid enters the body, it will enter the organs of the whole body with the blood, causing extensive damage to the internal organs.
At present, there is no specific treatment for this poisoning, and the mortality rate is as high as 40%.
The Wangs, who suffered greatly, ate sour soup that had been in the refrigerator for a year.
As you can imagine, in their concept, the food in the refrigerator is safe and hygienic, even if it has been put for a year.
But in fact, in the process of accumulation, the vitality of rice fermented acid has been growing, and the scale has long been incalculable.
The food in the refrigerator can't stay fresh forever. If preserved for a long time, it will become a hotbed for the crazy growth of bacteria.
I'm afraid many people haven't realized this fact.
Your refrigerator may be dirtier than a manger.
In everyone's eyes, the refrigerator is a symbol of safety, cleanliness and hygiene, especially the freezer. After all, "how can bacteria survive at such a low temperature?"
But the real situation is unexpected.
The Global Health Council conducted a survey of 180 families in 9 countries including Australia, Canada and Germany. The results show that the refrigerator is the second most polluted place in the family (the first is the sealant in the bathroom).
There are 46% household refrigerators with serious bacteria exceeding the standard, and the amount of bacteria in refrigerator drawers is even 750 times higher than the safety standard.
Unlike people's impression that "low temperature can kill bacteria", refrigerators can only slow down the growth of bacteria, but can't completely eliminate existing bacteria.
Especially some psychrophilic bacteria like low temperature environment very much.
The existence of refrigerators just provides good conditions for their survival.
For example, Listeria monocytogenes, which widely exists in cooked meat and seafood, is a typical psychrophilic bacterium, which can survive for about one year at -20℃, while the temperature in the freezer is generally-18℃.
If you are accidentally infected with Listeria monocytogenes, you may vomit and diarrhea, or you may induce complications such as meningitis and septicemia, and even threaten your life.
Pregnant women are more susceptible to listeria infection, which is about 20 times that of ordinary people. Once infected, it will affect the fetus in the abdomen and even lead to miscarriage and stillbirth.
Many other bacteria, such as Salmonella in meat and eggs, Escherichia coli and Staphylococcus aureus in leftover milk and leftovers, are just "dormant" in the refrigerator.
Once the food is taken out of the refrigerator and placed in a normal temperature environment, these bacteria will revive and accelerate their reproduction.
Vegetables and fruits in the refrigerator are not absolutely safe. For example, watermelons that have not been eaten in summer may be infected with Shigella, which will lead to bacillary dysentery and be contagious.
Some studies have investigated the pollution of pathogenic microorganisms in the cold room of domestic refrigerators.
The results showed that the detection rates of Staphylococcus aureus and Escherichia coli in 90 samples from refrigerators and freezers were 7.78% and 4.44% respectively. In addition, 49 conditional pathogens were isolated.
Some people may wonder how a refrigerator that looks clean can have so many bacteria.
Actually, it's because there are all kinds of food in it.
Things that need to be refrigerated, such as raw meat, seafood, eggs, milk, fruits and vegetables, contain various pathogenic microorganisms themselves, which are easy to breed bacteria.
Many people are used to waiting for the leftovers to cool before putting them in the refrigerator, which creates conditions for the reproduction of bacteria.
When eating, the bacteria and saliva on chopsticks have polluted the food, and the room temperature is extremely suitable for the growth of bacteria.
In the process of food cooling, microorganisms continue to breed. At this time, put them in the refrigerator, and all kinds of bacteria will start to camp in it, and may even spread to other clean foods.
In the long run, the bacteria in the refrigerator will accumulate more and more. If it is not cleaned up, it will become a large-scale bacterial Petri dish, which will unconsciously endanger people's health.
After food is contaminated by bacteria, the taste and appearance may not necessarily change significantly.
Many pathogenic bacteria have propagated to dangerous levels before food is visible to the naked eye.
That is to say, sometimes, the food in the refrigerator looks fresh on the surface and tastes normal, but the inside has been contaminated by pathogenic bacteria.
If the content of pathogenic bacteria is high, it will easily lead to food poisoning.
Analysis Report on Epidemic Characteristics of Food Poisoning Events in the Third Quarter of 20 18 in China shows that bacterial food poisoning accounts for 69% of the total number of poisoned people.
People put food in the refrigerator, originally trying to use low temperature to inhibit the growth and reproduction of bacteria and keep the food clean and hygienic.
However, the reality is often that ignoring the cleanliness of the refrigerator makes the refrigerator a base camp for bacteria and lays a huge health hazard for the family.
Correct opening method of refrigerator
As an essential electrical appliance in the home, the refrigerator can be used without it, but it can't be used blindly.
If you want to store food well while ensuring your health, you must learn to "set limits" and provide reasonable time and space for food.
Shelf life of various common foods
Generally speaking, the temperature of the cold storage layer is 4℃. It is recommended to put eggs, vegetables and cooked meat on this layer.
Fresh eggs can be refrigerated for 30 days, green leafy vegetables for about 3 days, leftovers for no more than 2 days, and cooked meat for 3-4 days.
The frozen layer with low temperature is suitable for long-term storage of raw meat, but it needs to be eaten as soon as possible.
Because after long-term freezing, the meat will be oxidized by fat, the texture of protein will become worse, and the vitamin content will decrease, which will lead to the deterioration of meat quality and taste.
Moreover, the specific shelf life will be different due to the different meat processing methods, categories and refrigerator temperatures.
Aquatic food can be frozen for 3-6 months; Animal meat can be frozen for 3-6 months; Chicken, duck, goose and other poultry meat is slightly longer and can be frozen for 6-9 months.
For meat that has been frozen for too long, in addition to the possibility of bacterial growth, when it is thawed, the damaged tissues and cells will exude a lot of water and protein, which will promote bacterial reproduction.
In the process of their reproduction and decomposition, some small molecular substances harmful to human body will be produced, and people are likely to have symptoms such as vomiting, nausea and diarrhea after eating them.
How to store food correctly
In addition to the shelf life of food, the storage method is also worthy of our attention.
Before putting it in the refrigerator, try to ensure the cleanliness of food, especially poultry, seafood, seafood and other foods, to gut, wash inside and outside, and then freeze.
At the same time, attention should be paid to repackaging raw and cooked foods in fresh-keeping boxes or bags.
Untreated raw food is generally rich in bacteria.
In the closed environment of refrigerator, even if raw food and cooked food are not directly put together, bacteria will travel and spread along the cold air.
The use of fresh-keeping boxes or bags adds another security guarantee. This can not only prevent water loss and odor, but also save refrigerator space and facilitate access.
The temperature in different parts of the refrigerator will be different, and the best place to store all kinds of food will be different. Can be summarized as the following three laws:
The bottom is low and the top is high, the inside is low and the outside is high, and the wall is low and high.
Eggs, spices and other commonly used foods that are not perishable can be placed on the side frame of the refrigerator;
Cooked food should be put on the upper floor. Foods that are prone to frostbite, such as fruits and vegetables, should be placed in the lower layer as far as possible.
Clean the refrigerator regularly. Source: refrigerator please.
If the refrigerator is not cleaned for a long time, the frost will become thicker and promote the growth and reproduction of bacteria in the refrigerator.
Because this layer of frost will hinder the diffusion of cold air, thus affecting the refrigeration effect of the refrigerator, indirectly making food more prone to deterioration.
If possible, you can clean and disinfect the refrigerator once a month according to the frosting situation of the refrigerator, so that the germs have nowhere to hide.
In the process of cleaning, we can pay more attention to the shelf life of milk and quick-frozen food, throw away spoiled food decisively and avoid eating expired food.
The refrigerator is not a universal food refuge, and the food placed in the refrigerator may also become a killer of life.
I hope everyone can learn to store food reasonably while cherishing food.
Cleaning the refrigerator in time and eating food as soon as possible is responsible for yourself and your family.
A healthy life begins with a new understanding of the refrigerator.
Shi, Yang, et al. Clinical analysis of 26 cases of listeriosis in pregnant women and newborns [J]. China Journal of Perinatal Medicine, 2019,22 (12): 878-884.
[2],, Li Yan,,, Zhao,,, Zhang Jian, Zhang Liubo. Investigation on the present situation of pathogenic microorganisms in refrigerators and freezers. Journal of Environmental Hygiene, 2015,5 (6): 530-533.
[3] Ren Jinghuan, Wang, .2018 Analysis of the epidemic characteristics of food poisoning incidents in the third quarter [J]. Disease surveillance, 2019,34 (08): 741-745.
Wang Bin, Yan Binbin, Lu Binbin, et al. Research progress of food-borne pathogens [J]. Journal of Jilin Medical College, 2019,040 (005): 376-378.
[5] People's Network. According to the survey of the Association of Global Health Councils, the refrigerator is the second dirtiest in the house.
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[6] Popular Science China Expo, Fu Fangshu, Master of Food Science and Nutritional Engineering, China Agricultural University? /s/mPHOcBGBxgI5wpk6hEifQA