Popular Science China

It's the season of fancy eating crayfish, skewers and seafood again. I believe many friends are already shopping for ingredients and cooking delicious food with their families and friends. While enjoying delicious food, some hidden dangers of food safety are around, and these common sense of food safety can not be ignored.

Crayfish with cold beer should be careful of gastroenteritis

Crayfish belongs to aquatic products and is easy to carry parasites. If the crayfish is not cooked thoroughly during processing, or the crayfish is not fresh, it is likely to cause acute gastroenteritis after eating. After cooking, many crayfish taste heavy, spicy and irritating, and eating too much is easy to stimulate the stomach. At the same time, drinking cold beer will cause the temperature of the gastrointestinal tract of drinkers to drop rapidly, and the decrease of blood flow will affect digestive function. The common symptom is diarrhea.

Therefore, when cooking crayfish, high-temperature cooking can eliminate parasites; Don't be too spicy in taste, and don't eat too much at one time to reduce the stimulation to the stomach, especially people with gastrointestinal dysfunction should eat carefully.

BBQ keeps food away from carcinogens

During the barbecue, protein in lean meat is burnt and blackened, which will form a large number of heterocyclic amines, while fat in fat meat is burnt and blackened, which will produce a large number of benzopyrene, both of which are carcinogens.

if the cooking is really out of control, you can wrap the food in a layer of tin foil before baking. In addition, meat can be salted first and then roasted. It is best not to put seasoning while roasting to avoid eating too much salt. Finally, when eating barbecue, you can increase the proportion of fresh fruits and vegetables in the barbecue and balance the nutritional intake.

Be careful when eating snail

In summer, many people, especially residents in coastal areas, like to eat stir-fried seafood, among which conch is very popular. However, there is a kind of conch-weaving snail that can't be eaten, so it is necessary to distinguish carefully when eating conch in summer. Snail is different from other edible conch. If eaten carelessly, it will erode the central nervous system of human body in a short time, causing dizziness, vomiting, numbness of lips and fingers and other poisoning symptoms.

The tail of the snail is sharp and slender, the shell color is purplish brown or reddish yellow, and the snail meat is light yellow. Tetrodotoxin-like toxin is the main component of Odontotoxin. The incubation period of this toxin is 5 minutes at the shortest and 4 hours at the longest, and it is thermally stable. Boiling, salting and sun exposure can't destroy the toxin. Therefore, in order to avoid poisoning, consumers should not buy and eat snails.