The results showed that Shigella dysenteriae could survive for 2 days, Paratyphoid Bacillus, Salmonella and pathogenic Escherichia coli for 23 days and Typhoid Bacillus for 29 days in soy sauce. Another study found that there is a halophilic bacteria in soy sauce, which can generally survive for 47 days. Once people eat soy sauce containing halophilic bacteria, they may have symptoms such as nausea, vomiting, abdominal pain and diarrhea, and even dehydration, shock and even life-threatening in severe cases. Although this kind of situation is rare, for the sake of safety, it is best to cook soy sauce, which can kill these bacteria after heating.

Although soy sauce has high nutritional value, it contains as many as 17 kinds of amino acids, various B vitamins and a certain amount of calcium, phosphorus and iron, but its salt content is high, so it is best not to eat more at ordinary times. The salt content of soy sauce is as high as 18%-20%, that is, there is about 1g salt in 5ml of soy sauce, which is mainly added to prevent the deterioration of soy sauce. People suffering from hypertension, nephropathy, pregnancy edema, ascites due to liver cirrhosis, heart failure and other diseases. You should eat more carefully at ordinary times, otherwise your condition will get worse.