Product name: Tea eggs

Hazard analysis:

1. Increase cholesterol: The egg yolks in tea eggs and the tea polyphenols in tea contain high cholesterol components , long-term consumption will increase cholesterol levels, leading to an increased risk of cardiovascular disease.

2. Contain bacteria: Tea eggs are cooked in hot water and can easily breed bacteria. Tea eggs without proper treatment can cause food poisoning, gastrointestinal diseases and other diseases.

3. Contains preservatives: Some tea eggs on the market contain preservatives. Long-term consumption of these tea eggs can cause harm to the body and cause major health problems.

4. Increase allergic reactions: Because tea eggs are a hot food, they can trigger food allergic reactions in some people, such as allergic rhinitis, urticaria, etc.

Food safety measures:

1. Cleaning: Before cooking tea eggs, clean the eggshells and tea leaves first to prevent dirt and bacteria on the surface of the eggshells or tea leaves from infecting the tea leaves. Egg.

2. Cooking: When cooking tea eggs, be sure to cook them thoroughly to ensure that the inside is completely cooked to kill all germs and avoid causing food poisoning.

3. Avoid soaking for a long time: Tea eggs should not be soaked in soup for a long time, because it will increase the chemical reaction between tea eggs and soup and cause harm.

4. Choose preservative-free products: Since tea eggs contain chemical ingredients such as preservatives, preservative-free products should be chosen as a purchase option.

5. Avoid allergic reactions: People with allergic reactions to tea eggs should avoid eating them to avoid related symptoms.