Sometimes scrambled eggs are found to be mixed with egg white and yolk after opening, and some turn black, resulting in a strong smell. Why is the eggshell intact and the inside deteriorated? It turns out that there are many holes in the eggshell that are invisible to the naked eye. In a warm and humid environment, such as hot summer, water in the air enters the egg through the small holes in the eggshell, making the egg white thinner. After the egg yolk penetrates into the water, it will crack when it is shaken gently, so that the egg white and egg yolk are mixed together. At this time, if there is no smell, it can still be eaten.

But rotten eggs can't be eaten if their color turns green and black and their taste stinks. In this rotten egg, in addition to water, bacteria and molds also invade the egg from the pores of the eggshell and multiply in large quantities, resulting in the rotten egg. These bacteria decompose protein and can produce substances harmful to human body. People who eat this rotten egg will have poisoning symptoms such as nausea, vomiting, abdominal pain and diarrhea.

Eat stinky tofu, beware of poisoning.

Many people have a soft spot for stinky tofu. While tasting it with relish, I want to remind you to prevent it from poisoning. When eating stinky tofu, if you are weak and have a headache; When dizziness, loss of appetite, blurred vision, drooping eyelids and speech disorders occur, it may be poisoning. You should go to the hospital immediately and receive treatment as soon as possible to prevent life-threatening.

It turns out that there is a kind of bacteria-Clostridium botulinum, which often sinks and reproduces with the production process of stinky tofu. Generally, the process of making stinky tofu by indigenous method is: first, cook a large piece of tofu, then divide it into small pieces, and then put it into a container (such as a jar, etc.). ) ferment layer by layer, and then ferment in a sealed container. The operation that can provide a "comfortable nest" for poisonous bacteria is the last step-sealing. At this time, if you seal it so that no gas can penetrate it, it will be in big trouble, because the toxic Clostridium botulinum is an anaerobic bacterium. Therefore, when sealing, use some articles with good air permeability, such as lotus leaves, instead of airtight articles such as films.

In addition, in order to prevent poisoning, stinky tofu should be cooked in a pot for a few minutes to kill the poisonous bacteria inside before eating.