Nowadays, many office workers eat three meals a day, either in the restaurant or order takeaway, and rarely do it themselves at home. Some restaurants are in hot business, and there is simply not enough time to deal with ingredients, and it is difficult to ensure food hygiene. Today, Mei Jie introduced the "dirtiest" five dishes of the restaurant, even the chef never ordered it under the restaurant, but many foodies love to eat.
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Syrup fish is a famous snack in the northwest region, in the hot summer, the locals love to come to a bowl, sour and delicious, very appetizing. The key to determining the taste of this dish is the "pulp water", which generally uses celery, lettuce shoots, lotus vegetables as raw materials, of which celery is the best. Wash the vegetables and add to the noodle soup, let them cool and add the primer, leave for a few days and then the slurry is finished.
The primer can be a yeast or a lactic acid bacteria, and the slurry water is made by using the principle of microbial fermentation to make the soup water sour. However, in the fermentation process, because of improper preservation, it is very easy to cause bacteria to contaminate the slurry water, resulting in food poisoning. Therefore, when eating syrup, water and fish, we should choose those regular, clean and hygienic shops.
<h1 class="pgc-h-arrow-right" data-track="2" > second, brine</h1>
The key to brine is one in brine, the other is in the brine, but it is these two keys that can easily cause food hygiene problems. In order to save costs, many black heart shops often use old brine to marinate food, which does increase the flavor of the brine, but it will also cause many health problems, such as mold, acid, nitrite exceeding the standard and so on.
In the process of brine immersion, as the temperature decreases, bacteria breed, and the risk of egg growth also increases.
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This is a famous dish in Jiangsu and Zhejiang regions, mainly made of winter shoots and winter pickles, salty and refreshing, deeply loved by the local people. However, to make traditional winter pickles, the vegetables are first dried, then placed in a jar, salted, and stepped on with your feet until the juice appears.
Traditional winter pickles need to be stepped on by men who are prone to sweating, one is because they have great strength and can easily step out of the juice, and the other is that men sweat bring lactic acid bacteria, so that the fermentation of pickles is more rapid and the success rate is higher. But it is this special production method that makes people feel very unhygienic.
<h1 class="pgc-h-arrow-right" data-track="2" >4, crayfish</h1>
Summer is just around the corner, and crayfish are the perfect choice for a hot summer day. It is often rumored that crayfish have excess heavy metal content and may contain parasites, but in fact, these views are incorrect, because most of the heavy metals ingested by crayfish will be transferred to the shell, and the shell will fall off with growth, so the heavy metal content in shrimp meat is less.
Even if heavy metals are accumulated, most of them are concentrated in gills and offal, so as long as you don't eat the head problem, and now the crayfish are mainly farmed, and the risk of heavy metal pollution is even smaller.
However, in order to save costs and speed up the speed of meals, some merchants may reduce the cooking time, which will greatly increase the risk of being infected by parasites. On the other hand, because crayfish are scavengers, once dead, a large number of toxins will be produced in the body, and some black-hearted merchants use dead shrimp, which will cause diarrhea after eating.
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When many people go to the meal to eat, they will let the waiter serve a plate of cold dishes first, and some restaurants will put the cold dishes that could not be sold out the previous day in the refrigerator and keep them refrigerated, and continue to sell them to customers the next day until they are sold out. Some even place cooked and raw foods together, which greatly increases the risk of bacterial cross-infection.
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