It’s the season of fancy eating crayfish, kebabs and seafood. I believe many friends are already buying ingredients and cooking 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 beware of gastroenteritis
Crayfish belongs to aquatic products and is easy to carry parasites. High-temperature cooking and thorough cooking can eliminate parasites. After cooking, many crayfish taste heavy, spicy and irritating, and eating too much is easy to stimulate the stomach. If the crayfish is not cooked thoroughly during processing, or the crayfish is not fresh, it is likely to cause acute gastroenteritis after eating. 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, the taste should not be too spicy to reduce the irritation to the stomach. At the same time, it is not advisable to eat too much at one time, especially for people with weak stomach.
Seafood with beer increases the risk of gout
The essential cause of gout is the high concentration of uric acid in blood, which forms uric acid crystals and deposits in joints and kidneys. Seafood is high in purine and high protein foods. In the process of human metabolism, purine decomposition will generate uric acid; A large intake of protein will also promote the formation of uric acid. Many people often eat seafood with alcohol, which will further increase the content of uric acid and increase the risk of gout.
Eating barbecue like this keeps away carcinogens.
In the process of food barbecue, protein in lean meat is burnt and blackened, which will turn into 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 these substances are carcinogens.
It is recommended to cut off the accidentally burnt place during barbecue and throw it away. If you really can’t control the heat, you can wrap the food in a layer of tin foil before baking. In addition, meat can be salted before roasting. It’s best not to keep putting seasoning while baking to avoid eating too much salt. Finally, when eating barbecue, you can increase the proportion of fresh fruits and vegetables in the barbecue, and it is more refreshing to eat together.
Be alert! This conch must not be eaten.
Many people, especially residents in coastal areas, like to eat stir-fried seafood, among which conch is very popular. However, the snail is different from other edible conchs. If eaten carelessly, it will erode the central nervous system of the human body in a short time, causing poisoning symptoms such as dizziness, vomiting, numbness of lips and fingers.
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. The main component of the toxin of Odontotoxin is tetrodotoxin. 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.