After learning to make this dish online ... Food poisoning!

Many "food" know

Raw pickled "Chaoshan Poison"

Make people take a bite

Dream of the soul

Just enter keywords on a sharing platform

The word "raw pickled"

Tens of thousands of "homemade raw pickled" notes

Jump out immediately

Nothing and collections are not low.

On the video platform

Video works of many bloggers tasted raw pickled water products

It also attracted the playback volume of over one million

However, it is just recently

"Women learn to make raw pickled shrimp food poisoning online"

The incident caused heated discussion

A woman in Yantai, Shandong learned to make pickled shrimp on the Internet. During the tutorial, she needs to be soaked with white wine, and the woman uses cooking wine. As a result, symptoms such as physical discomfort and weakness appear after eating. Food poisoning.

The alcohol concentration of cooking wine is much lower than that of liquor

Height liquor is 40 ~ 50 degrees

And cooking wine is generally only 10 degrees

Many people think

It's because the woman used the wrong wine

That's why food poisoning

In fact

Even high liquor may not be possible

Fully kill parasites and bacteria

Is that raw pickled food safe?

Raw pickled water products

It is shrimp, crab, flower snail, snow clam, etc.

Aquatic products

Not familiar with

Instead

Supplemented with coriander garlic and other side dishes

Consume directly after refrigerating for a while

Compared to purchasing from regular manufacturers

Homemade drunk shrimp and drunk crabs are not safe

It is prone to diarrhea or food poisoning after consumption

Some experiments compared the bacterial residues of commercially available drunk shrimp and kitchen self -made drunk shrimp. The commercially available drunk products drunk snails and drunk raids (bottle products) have a low amount of bacteria, and the total number of bacteria is only 10-40cfu/g. After a few hours to a few days, the kitchen is residual.

See the figure below for comparison of bacterial numbers:

Can high concentration wine kill bacteria?

Zheng Jianwei, chief physician of the general surgery department affiliated to the Capital Medical University, said that after marinating with wine, vinegar or other ingredients, many people think that the disinfection standards have been reached, especially some of them are obviously polluted after the rivers or sea caught in the sea. Then use the claim that it is also marinated with high concentration wine, but this high concentration wine is very different from the high -concentration of wine (essence) of this medical, and the conditions for soaking such as concentration, time, and depth are not up to standard. In this case, in fact, in fact, in fact This so -called raw pickled food is still very risky.

It is reported that the main harm of raw pickled food is

Parasites, bacteria, viruses

Consumption of freshwater crabs and lobsters, especially drunk crabs, often leads to pulmonary infections. Undocious pulmonary insects wrap themselves in a protective sport, larvae can survive here for decades. There may be vast cracks in freshwater crustacean creatures. After the parasitic body, the eggs will gradually grow into larvae, pass through the small intestinal wall into the blood circulation, and finally invade muscle tissue and other cells.

salmonella

Everyone is not unfamiliar. Sashimi, drunk shrimp, drunk crab, raw eggs and other foods may be contained. After infection, it can cause chronic gastroenteritis and sepsis, which will cause severe death. In addition, there are paramilphya, cholera, and botulinum bacteria. Although sugar, salt, and alcohol can affect the replication of bacteria and play a role in suppressing, it may not be completely killed.

Nuo Ru virus

It is one of the very common food -based pathogens. After infection, it can cause gastroenteritis, and symptoms such as nausea, vomiting, diarrhea, and abdominal pain occur.

At the same time, people in the industry reminded that when choosing raw and pickled restaurants, they should also pay attention to observing whether their production licenses include corresponding categories. According to the "Administrative Measures for Food Management Licensing", only units that contain "raw food food production and sale" in the business license items can make raw pickled products.

"Raw pickled", it sounds drooling when listening to

It's really delicious too

But risk does exist ~

So remind you

If you want to eat

It is best to buy the finished product of regular manufacturers

Eat it in time!

Source: Southern Daily, Science Popularization China, Health Hot Spots, CCTV News, Yangzi Evening News, Xiaoxiang Morning News

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