As soon as you mention food, I believe that every "food" heart will be excited to "snap". Especially with the craze of "customized food custom" in recent years, many people are eager to try and become a "kitchen god". In their view, "natural, no added, absolutely safe" homemade food is the ultimate reliance on the soul.

Recently, the reporter learned from the Department of Food Quality and Safety of Guangzhou Medical University that if the operation is improper and blindly self-made, the homemade food will also lead to "poisonous" upper body, threatening life and health! Experts pointed out that 7 kinds of common foods are risky to make them, and you must master the correct method when DIY.

Drinked two or two since the pharmaceutical wine fell to the ground and was unconscious

A pair of Weng Yi in Hubei was almost killed because of the drug. Grandfather Li, 90, heard the recipe and used the mandala seeds together with other plant seeds to make rheumatism. He and his son-in-law, Mr. Chen, just drank one or two, and fell to the ground and were unconscious. After being sent to the hospital for emergency, they were diagnosed as poisoned with medicinal liquor. Grandpa Li was rescued in neurology for a whole week before he woke up.

At the age of nearly 80, Ma Dayang made home-made stinky tofu at home. Once, she and her daughter and granddaughter had vomiting and blurred vision after eating stinky tofu. Later, even multiple organ failure occurred. After being sent to hospital, three people were diagnosed with acute botulinum toxin poisoning and lived in the intensive care unit. The treatment period was more than two months, and it cost at least 400,000 yuan.

Mr. Lu from Cixi, Ningbo, purchased three flavors of cold noodles on an online store selling Northeastern specialties. In less than one week, Mr. Lu took out one of the bags for lunch at noon the next day. He did not expect that he would start abdominal pain soon after eating.

When Mr. Lu took a closer look, he found that there was not only the manufacturer's contact information on the packaging, and even the production date, shelf life, and food ingredient information were not available.

Qualified food production needs to meet 13 conditions. The “food production and operation license” alone is enough to return a large wave of network-made foods to their original shape. Talking about the popular online shopping homemade food hot, experts reminded that the purchase should be cautious, otherwise it is likely to buy "three no products."

I thought it was a normal mushroom.

Collective diarrhea fever was originally caused by eating cake contaminated with Salmonella; uncooked lentils were also poisonous; thought it was ordinary mushrooms, and the results were also highly toxic...

In recent years, common food poisoning in China mainly includes microbial food poisoning and food poisoning caused by poisonous animals and plants and poisonous mushrooms.

Cantonese people love to eat seafood, especially to prevent infection with Vibrio parahaemolyticus, try not to eat raw seafood. Vibrio parahaemolyticus is not resistant to high temperatures or acid. It is usually treated at high temperature (above 80 °C) for 1 minute or in vinegar for 5 minutes to kill it.

Food poisoning caused by poisonous animals and plants and poisonous mushrooms. Common pathogenic factors include poisonous mushrooms, uncooked green beans, lentils, soy milk, wild honey, and tung oil. Such foods contain toxic substances themselves, which can cause food poisoning if not handled properly.

Not only "the wildflowers on the roadside are not to be taken", but the bright mushrooms on the roadside are also dangerous. Experts remind that the bright mushrooms on the roadside should not be picked casually.

The correct DIY opening method for 7 types of homemade food

Eating outside is not assured, many people turn to do it at home. Kimchi, stinky tofu, chili sauce... all kinds of homemade small foods attract people's index finger movements, how can we enjoy both delicious and healthy?

The reporter specially asked the experts: It turns out that these 7 kinds of common homemade foods are so DIY, which can largely avoid the introduction of "poisonous" upper body.

1. Homemade pickles

Risk: nitrite

Homemade pickles are prone to nitrite, which is not only a highly toxic substance, but also may cause cancer.

Correct way to open

1) Choose an ordinary earthen jar: the earthen jar can help the lactic acid bacteria in the air to enter better and is beneficial to fermentation. When sealing kimchi, make sure that the volume of vegetables and water accounts for more than 80% of the entire container.

2) Add some lactic acid bacteria or garlic to the pickles.

3) After pickling for a month, eat again. The whole curing process takes about fifteen days. It is recommended to eat it after one month to reduce the intake of nitrite.

4) Eat pickles while eating some foods rich in vitamin C to make up for the loss of nutrition.

2. Homemade bean products

Risks: botulinum, aflatoxin, staphylococcus, salmonella, saponins, trypsin inhibitors, prothrombin

Bean products are rich in protein, but protein is a good place to cultivate bacteria. When making soy products, if the sterilization is not complete, some contaminated bacteria will multiply at a multiple speed in the process. If the contaminated bacteria is Botox, it may cause botulism.

If the bean food is moldy, it will also cause aflatoxin pollution, causing liver damage, inflammation of the digestive tract, and even cancer.

Soy products may also be infected with staphylococci, salmonella, etc., causing vomiting, diarrhea, acute gastroenteritis, and the like.

Soybeans themselves also contain some toxic chemicals such as saponins, trypsin inhibitors, and prothrombin. Uncooked soy milk may cause poisoning.

Correct way to open

1) Raw materials should be fresh.

2) The utensils for making soy products must be cleaned and disinfected.

3) The place where the raw materials are stored must be as dry as possible.

4) Fully heated before consumption.

5) Do not eat overnight soy products.

3. Homemade cured meat

Risk: Botox

Bacon products are easily contaminated with botulinum, an anaerobic bacterium that is highly prone to toxins in a hypoxic environment.

Correct way to open

1) Properly add a certain amount of salt: salt can inhibit the proliferation of some spoilage microorganisms and has antiseptic effect, but be sure to wash it with water before washing to reduce salt.

2) Bacon does not eat fresh: Like pickles, it is recommended to leave it for about 14 days, and then eat it after about two weeks to one month.

3) Reduce moisture and add starter to inhibit the growth of botulinum.

4) Ensure that the raw materials and storage containers are clean and hygienic. It is best to make a small amount and eat it in a short period of time.

4. Homemade sauce

Risk: Aflatoxin

Chili sauce, sesame sauce, ketchup... sounds tempting, isn't it? However, these sauces are also very prone to problems, mainly due to improper selection and handling of raw materials. When making chili sauce and ketchup, be sure to do the cleaning before the production. To make peanut sauce, sesame paste and other grain sauces, you should do a good job of protecting aflatoxin.

If the sealing property of the container is not good, it may cause the sauce to be spoiled, causing pathogenic bacteria and seriously affecting human health.

Correct way to open

1) Guarantee the quality of raw materials.

2) Must be soaked and cleaned. For fresh peppers and tomatoes, generally soak for 1~2 hours; sesame seeds can be slightly watered, but pay attention to the purchase of raw materials, requiring fresh and no aflatoxin contamination.

3) Seal the sauce container.

5. Homemade wine

Risk: methanol, fusel oil

Home-brewed wines are not brewed in strict accordance with standard procedures, nor have a professional fermentation environment and disinfection conditions. They may hide toxic and harmful substances such as methanol and fusel oil, and have low levels of certain active ingredients and microorganisms. Exceeding the standard and so on.

In some parts of the north, it is popular with self-drinking wines. The taste is unstable, the degree is high, and it is easy to get on the head. This is the role of higher alcohol in self-brewed wine. Higher alcohols have a longer residence time in the human body than ethanol, but they are slower than ethanol.

Drinking a certain amount of self-brewed wine may cause symptoms such as dry mouth and severe headaches in the drinker, causing the human nervous system to become congested. This phenomenon is commonly referred to as "top". Long-term consumption of wines with higher alcohol levels can lead to chronic poisoning, especially when the isoamyl alcohol content is too high.

Correct way to open

1) The grapes must be dried, and the grapes with moisture are placed in the container and are prone to mildew.

2) Prepare a clean, waterless jar.

3) Place in a cool, ventilated place. Generally speaking, the fermentation time is one and a half months.

6. Self-medication wine

Risk: parasites, toxic minerals, pathogens

A jar of medicinal liquor, which seems to be a cure for health, actually hides many risks. The medicinal materials may be contaminated with germs, microorganisms, and parasites, which may endanger human health. If the medicinal liquor contains toxic minerals, it may cause poisoning, and even life-threatening in severe cases.

If the stored temperature is not appropriate, the medicinal liquor may also develop spoilage and pathogenic bacteria. If the container is not properly selected, it may also dissolve toxic and hazardous substances in the medicinal liquor. If the medicinal materials are not properly selected, it may also have a great impact on human health.

Correct way to open

1) Reasonable use of medicinal materials: It is recommended to purchase medicinal materials and use medicinal liquor formula under the guidance of a physician.

2) Generally, the drinking wine of 50 degrees or more is used for brewing, and the pathogens, harmful microorganisms and parasites in the Chinese herbal medicine can be largely killed during the soaking process.

3) The container is best to use earthen jar or glass bottle: plastic bottle may precipitate plasticizer, which is harmful to human health. Also avoid the use of metal containers, which are prone to toxic substances or chemical reactions.

4) Store in a cool, dry place, avoiding sun exposure and heating.

5) Eat as soon as possible after opening.

7. Homemade yogurt

Risk: bacteria

Making yogurt in the home, generally does not have sterilization conditions, can not remove the microbial contamination, may cause diarrhea, dizziness, headache, nausea and other symptoms, and even cause some food poisoning.

Correct way to open

1) Preferred milk source: Try to buy pure milk with a relatively fresh production date. It is not recommended to buy unprocessed fresh milk.

2) Yogurt strains choose the big original yogurt.

3) Pay attention to sterilization during the process: It is best to wear sterile gloves when making, and the temperature should be controlled between 40 °C and 45 °C. It is best to use a yogurt machine for constant temperature fermentation.

4) Pay attention to the refrigerator, keep it sealed, and keep it for more than three days. Drink as much as possible in one bottle of yogurt.