Hazard 2: Street skewers are often a full pot. If they are not boiled and cooked, the germs and parasite eggs will not be completely killed, and it is easy to cause digestive tract diseases after eating.
Hazard 3: People's mouth, esophagus and gastric mucosa can only tolerate the highest temperature of 50℃ to 60℃. Too hot food will damage the mucosa, leading to acute esophagitis and acute gastritis.
Hazard 5: The skewers are too strong and spicy, and the ingredients are too fatty, which can easily lead to hyperlipidemia, stomach disease, duodenal ulcer and other diseases.
Danger 4: Driven by interests, many vendors or seafood retailers often use industrial alkali and formalin, which are prohibited by the state, to make seafood look fresh and keep it for a long time. It is understood that the price of industrial alkali is lower than that of edible alkali, but it contains a lot of impurities harmful to human body. Formalin is a 40% concentration formaldehyde solution (mostly used for specimen preservation and setting). Because it can keep the seafood fresh and strengthen its toughness, it gives people a fresh and high-quality feeling, so traders often use it to soak seafood. In fact, formalin is quite toxic, and it is easy to cause discomfort and lesions in the pharynx, mouth, esophagus and gastrointestinal tract after eating. Eating a lot of seafood soaked in formalin or often will damage the human liver and even induce cancer. Usually, the seafood soaked in formalin has a strong toughness, but it can also smell a pungent smell. Small traders cover up these odors after applying spicy condiments to squid skewers, so it is not easy to be noticed. Therefore, it is suggested that people who love to eat street skewers should strengthen their awareness of self-protection.