What kind of security risks are hidden behind the raw pickles that are popular all over the Intern

Eating undercooked seawater shellfish carries a risk of contracting the hepatitis A virus and many other viruses.

Food safety is a problem that must be taken into account, the mood of the sound food can also be seen that people's blind following the trend of behavior may bring huge safety hazards, recently in many hospitals there have been cases of parasites infected after some people use raw cigarettes, so we should also learn to look at the existence of raw pickles correctly in life. After trying Chaoshan raw pickle, many netizens think that its meat is tender and melts in the mouth, and the taste of the dishes is very different from the usual dishes, which makes people want to eat more and more addicted the more they eat.

Raw pickles contain a lot of parasites.

For most people, there is a misunderstanding before making a feast, that is, fish in seawater are safer than fish in freshwater, but this wrong idea may also lead to parasitic infection, whether the sound will cause disease, mainly depends on the selection of ingredients and personal physical condition and intestinal adaptability and other factors, so when buying fresh ingredients, you must buy from regular channels, choose fresh and high-quality seafood, after clean and meticulous production, It can make the raw pickles more delicious.

What are the food safety issues with raw pickles?

In fact, a big reason why raw pickles can become popular has a certain relationship with the curiosity of diners in pursuit of freshness, but before making raw pickles, they often turn a blind eye to the possible problems of raw pickles, for those stale seafood, bacteria will multiply in large numbers, and even some factors will be produced in the process of reproduction, and it is easy to have diarrhea, bacterial gastroenteritis and other symptoms if they are not cooked at all.

Everyone's physical health is different, and for people with fragile gastrointestinal and digestive systems, it is best to choose raw pickled foods carefully. For people who like to make food at home, when choosing the sound of production, they should try to choose standardized products to make them, avoid homemade raw pickled food, and can avoid more risks.

It is very likely that there will be a risk of bacterial infection or parasitic infection, because raw pickled food cannot destroy the parasites in the body, and it is likely to increase the risk of infection after people eat it.

The first is the hidden danger of parasites, liver flukes in freshwater fish and anisakis nematodes in marine fish are the most common parasites in China. The parasites in marine fish are mainly nematodes, and their larvae can parasitize various parts of the human digestive tract, which may cause nausea, abdominal pain, vomiting, etc. Liver flukes, which are commonly found in freshwater fish, are more likely to survive in the human body and are very risky to eat raw.

That will definitely cause us to suffer from high blood lipids, high blood pressure, and there will be a lot of parasites in it, which will not disappear.

Although there is a fire on the Internet, it is dangerous to eat raw seafood. If you want to eat raw pickles, it is best to soak the seafood in salt water, put the seafood in the refrigerator and freeze it, buy fresh seafood, and buy seafood from the big market supermarket.

Many people like to eat seafood, so they like to eat raw pickles, in order to ensure the safety of seafood, you can use salt water to soak seafood. Add a little salt to the water and then soak the seafood in the salt water, which can remove dust from the surface of the seafood and kill some bacteria in the seafood. After buying the seafood, wear gloves to wash the seafood, and then soak the seafood in salted water.

We have to put the seafood we buy back into the refrigerator for freezing, because there may be a lot of parasites in the seafood, and if you want to kill these parasites, you must freeze the seafood first. Parasites in seafood are killed by freezing, which is best kept at least two hours.

If we want to eat safe raw pickled food, we must first ensure the freshness of the food, take a good look, weigh it carefully, smell it, and only buy fresh seafood to ensure that we eat it safely. When we buy seafood, we must buy it from regular channels, we can go to the market to buy it, we can also go to the supermarket to buy it, because these seafood have been tested for safety and are purchased through regular channels.

The aquatic products in the river are usually not fresh, and the pollution is relatively large, so the fish is not complete to eat, and the seafood is not safe to eat. We can buy seafood, fish, shrimp, crab in the deep sea are safe, since you want to make raw pickled food, you have to buy the best seafood, you have to buy seafood products in the deep sea. After the seafood products are bought, they must be carefully processed, and then the seafood products after the processing are made to be pickled, many people like to eat raw pickled seafood food, because the taste of raw pickles is very delicious.

When choosing a restaurant to eat raw pickles, you should also pay attention to verify whether the corresponding category is included in its production license. Raw pickling with high liquor and garlic can play a bactericidal role. When eating raw pickled aquatic products, we should try to choose products with standardized production process to eat, choose the most reliable seafood raw materials, avoid homemade raw pickled food, and avoid risks.

Try not to choose river fresh. Freshwater aquatic products are more at risk of parasitic and bacterial infections than seafood. If you want to eat it raw, try to buy deep-sea fish through reliable channels.

After buying, it can be frozen at minus 20°C for 48 hours, which can help kill the anisakis in marine fish, and it will be safer to eat.

Go to a very regular store to eat this kind of thing, and don't eat river fresh, you need to eat more seafood, after all, river fresh is a terrible thing to eat raw.

Raw pickling is prone to the residue of harmful substances such as parasites, bacteria, and viruses, and people eating it to absorb these substances will endanger their health, so it is said that there is a risk of food hygiene and safety.

Raw tobacco is a special delicacy in the Chaoshan area, and it is also a delicacy that the local people especially like to eat, it has been passed down for nearly a hundred years, but this food has a certain food hygiene and safety risk, if you don't pay attention, you will be infected with diseases because of eating raw tobacco. Raw tobacco is a delicacy made from fresh seafood as the main ingredient, but it is easy to have parasite residues in these foods, and even if it is frozen and added with hot sauce, mustard and smoked alcohol, the parasites contained in it cannot be completely destroyed, and there is still a risk of parasite infection after people eat raw pickles.

After the raw pickling is done, there will still be some bacteria, especially in the ocean, Vibrio vulnificus is an invisible killer, it mostly exists in oysters, crabs, marine fish and other marine organisms, with these marine organisms made of raw pickles, there will still be germs, the human body will absorb this harmful bacteria will induce leukemia and gangrene, will cause a serious threat to human health, serious times will make people lose their lives.

People eat raw tobacco and there is a risk of infection with the virus, many seafood have a large number of viruses, they can not eliminate all the viruses after processing and pickling, if you eat raw tobacco regularly, there is a risk of infection with hepatitis A virus and gastrointestinal inflammatory virus, hepatitis virus and norovirus. After being infected with these viruses, not only gastrointestinal diseases will occur, but also serious consequences such as nausea and vomiting and impaired liver function, and human health will be threatened.

Although the sound is a very distinctive food, it is a delicious ingredient made of fresh seafood with soy sauce and garlic and various seasonings, but this kind of food can not be eaten more and can not be eaten often, otherwise it will pose a serious threat to your health, if you eat this kind of food after abdominal pain, vomiting, nausea, fever and headache and other uncomfortable symptoms, you must go to the hospital in time to receive a formal examination and **, and tell the doctor what food you have eaten, only in this way can the doctor make a correct diagnosis, in order to be symptomatic**.

Vibrio parahaemolyticus, Vibrio vulnificus, and Salmonella may be present in raw pickles, which can cause diarrhea, bloating, vomiting, nausea, and even severe bacteremia, with diarrhea being the mildest symptom. There may also be parasites in raw pickles, such as liver flukes and anisakis elegans, which may harm the liver, gallbladder and digestive tract when they enter the human body.

Although raw pickled is a delicacy, some foods will have some parasites because they are raw, and people will cause diarrhea and other symptoms when they eat them, and in severe cases, they can also be life-threatening, so raw pickles still have certain food hygiene and safety risks.

Because raw pickled food is raw, there are certain bacteria present. Marinating does not kill it completely.

Raw pickled food can be a delicious experience for many people, but there are also risks associated with a lot of food hygiene. Many people think that pickled food tastes better, and they will pickle some bacon and sausages at home, and they feel that they are more delicious after making them. But it will have a great impact on the body, after all, more salt will also destroy the kidneys, and the body has no way to absorb it in time.

For people with high blood pressure and high blood lipids, they can't eat raw pickled food, and they are often joking about their health. <>

As we all know, everyone should put their health first and don't be greedy for food that is harmful to themselves. Raw pickled foods are high in nitrite, and all of them will be presented in the soup after the water is lost. If you don't want to eat these pickled foods, you should blanch them before boiling them, and avoid frying them during the preparation process, so as to protect your taste buds.

Everyone is responsible for their own healthy body and chooses the right way to cook. <>

Under normal circumstances, I hope that everyone is making delicious food and do not put a lot of seasonings, because it will affect health, especially to protect the stomach. You should eat more stomach-nourishing foods, especially if you have children at home. Eat plenty of fresh fruits and vegetables, which can improve the body's immunity and supplement vitamins.

Eating junk food all the time will not only affect your own health, but also the health of your family. Each region may have a different diet, but the premise is that pickled foods can be harmful to anyone. <>

Occasional eating should also be chosen after 20 days of pickling, when the pickles are fermented, although there will be no safety issues, but they should also be soaked in boiling water before cooking. At the same time, it can protect the taste of the dish, and there are many bacteria in the dish during the pickling process, which should also be disinfected with boiling water. If you buy pickles in the wet market, you also have to look at the packaging date, and consumers should pay more attention to this aspect.

Don't let yourself be deceived, there will be carcinogens in fresh food, and everyone should go to the hospital regularly for physical examination after eating.

Summary. Safe practices for raw pickling:1Be sure to ensure that the ingredients are fresh and safe2In the process of pickling, the technique and the environment of the utensils should be clean and hygienicAfter pickling, it should be eaten in time, and do not eat foods that have been too long or contaminated.

Safe practices for raw pickling:1Be sure to ensure the freshness and safety of the ingredientsIn the process of pickling, the technique and utensils should be clean and hygienicAfter pickling, it should be eaten in time, and do not eat foods that have been too long or contaminated.

The commonly used ingredients for raw pickling are mainly crabs, shrimps, and snails, among which small shrimp and small snails are many of the first intermediate attack hosts of fluke parasites, which develop into larvae (cercariae) in their bodies, and then crabs or slightly larger shrimps eat its branches and plums, and become the second intermediate host, becoming cysts that can infect humans.

If the raw pickle is eaten with a little heat, there is still a 20% infection rate, for example, if it is a raw pickled or drunk crab, then the infection probability is 55%, 10% concentration of saline, the survival time of lung fluke cysts is 48 small chain hours, 15% liquor survival time is 43 hours, and 14% rice wine survival time is 28 hours, so it is recommended that you marinate for a longer time.

There may be the following risks associated with making your own raw pickled food:

Food safety issues: Raw pickled food is prone to bacteria and pathogens, and if not handled and stored properly, it can increase food safety risks and cause food poisoning and disease.

Nutritional imbalance: Homemade raw pickled food may not have a balanced nutritional composition and lack certain essential nutrients, which can affect your health.

Too many additives: Homemade raw pickled food may add too much salt, sugar, monosodium glutamate and other food additives, which will have adverse effects on health.

Unsuitable people: Some people, such as pregnant women, the elderly, children, etc., may be allergic or unsuitable to homemade raw pickled food, resulting in physical discomfort or illness.

Therefore, you need to pay attention to the following points when making your own raw pickled food:

Ensure food safety: Choose fresh, clean, and contamination-free ingredients, handle and store them correctly to avoid the growth of bacteria and pathogens.

Control the amount of additives: In the production process, the amount of food additives should be controlled, and natural ingredients and seasonings should be used as much as possible.

Balanced nutrition: Make sure that homemade raw pickled foods have a balanced nutritional profile, and try to avoid single or unbalanced nutrients.

Suitable people: It is necessary to consider the physical conditions and health needs of different groups of people, choose appropriate foods and seasonings, and avoid adverse effects on physical health.

In short, you need to pay attention to food safety, the use of additives, nutritional balance and suitable people to ensure health and food safety.