315 Exposure: Well-known brands of sauerkraut, is actually produced in this way? Eat sauerkraut incorrectly, be careful of poisoning

For friends who like to eat sauerkraut, I am afraid that after watching the 315 party, it is estimated that they may have to -----

At this year's 315 party, a total of 13 problems were exposed, including free Wi-Fi hidden loopholes, the black hand behind the harassing phone, and the speed modification of electric vehicles.

One of the most profound shadows for the audience is the "dirt pit" sauerkraut.

That's right, the sauerkraut in the old altar sauerkraut noodles that you love to eat is actually pickled in the pit, and the hygiene is worrying.

The sauerkraut that I love to eat is actually made in this way?

CCTV reporters secretly investigated that the flag planting vegetable industry is a large vegetable reprocessing enterprise in Huarong County, Hunan Province.

This enterprise mainly carries out sauerkraut processing products for a number of well-known enterprises, and also processes laotan sauerkraut buns for some instant noodle companies, which is "laotan process, full time fermentation" as the advertising slogan said.

(Buried sauerkraut pit 丨 CCTV 315 party)

The reporter's investigation found that the standardized pickled sauerkraut of this enterprise was used for processing export products, while the sauerkraut in the old altar sauerkraut bag was the "sauerkraut in the pit" purchased from outside.

(Sauerkraut 'production workshop》 丨 CCTV 315 party)

In the exposure video, it can be seen that the sanitary conditions of the pit where pickled sauerkraut are worrisome, some workers wear slippers, some step directly on sauerkraut with bare feet, and even some employees work while smoking, and the cigarette butts smoked are directly thrown on the sauerkraut.

(Sauerkraut in the pit丨 CCTV 315 Party)

These sauerkraut were then purchased by flag-planting leaves, but there was no hygiene indicator testing during the acquisition process, and then used as a processing package of sauerkraut for many instant noodles.

Sauerkraut in the pit 丨 CCTV 315 party

Through the official website, it was found that many brand owners have cooperated with the flagging vegetable industry, including Master Kong, KFC, Unity, Grain Fishing Powder and many other enterprises.

(Screenshot of the official website of Hunan Flag Vegetable Industry Co., Ltd.)

At present, the relevant outlets of the exposed enterprises are also removed from the shelves of the e-commerce platform, and the relevant sauerkraut products have also been removed from the shelves and sealed.

Improper pickling of sauerkraut can also cause poisoning

In general, sauerkraut can only be eaten after one month of preparation.

Because sauerkraut contains nitrites, the content of nitrites is not high within a day or two of starting to pickle sauerkraut.

In about 5 days, the content of nitrite will reach a very high level, and after 20 days, the content of nitrite will begin to decrease, but it is impossible to eliminate it completely.

If the sauerkraut is not properly pickled, the excess of nitrite in it will affect the oxygen combination in the blood and thus cause poisoning, and the phenomenon of general hypoxia occurs, such as the lips, nail bed, etc. become brown, blue-brown, blue-black, and at the same time accompanied by chest tightness, breathing difficulties and other symptoms, which may also cause coma, shock and even death.

When eating sauerkraut, you also need to pay attention to these points:

First, do not be too anxious to eat in advance

Before sauerkraut was sold or used, the content of nitrite had dropped to a certain extent.

When the human body ingests nitrite, not all of them will be converted into nitrosamines, as long as they are not consumed in excess, they will not pose a threat to health.

If you are worried, you can put sauerkraut for a month before eating, it will be safer and more assured, and eating a little once in a while will not pose a threat to your health.

Therefore, in order to eat relatively healthy in pickled sauerkraut, the pickling time is best about 20 days, at which time the nitrite is reduced to a relatively low level.

Second, the stomach is not good to eat less

For people with gastrointestinal diseases, sauerkraut is still best not to eat as well.

Sauerkraut in the production process will add a lot of salt for pickling, so that the vegetables will be more crisp, which will stimulate the gastric mucosa, people with stomach diseases to eat sauerkraut is to cause secondary damage to the stomach, it is not recommended that people with stomach diseases eat sauerkraut.

In order to be healthy, in the usual time or to light diet, if the stomach pain, swelling pain, need timely treatment.

Third, pay attention to the appropriate amount of each consumption

Sauerkraut is inseparable from salt during the pickling process, so the salt concentration of traditional sauerkraut can be as high as 10%-14%.

Although it can better inhibit bacteria, the salt content of pickled foods is very high, so pay attention to the appropriate amount when eating, so as not to consume too much salt and cause other health problems.

At the same time, some pickled sauerkraut contains more calcium oxalate, which will accumulate in the human body after consumption, cannot be excreted, and forms stones in the urinary system.

For patients with stones in the body, it is best to eat less sauerkraut.

Food safety is no small matter, and the doubts behind it need to be strictly investigated

For the sauerkraut hygiene problem exposed by CCTV, it may be just the tip of the iceberg of food safety accidents.

Therefore, in view of the occurrence of these things, it is absolutely impossible to settle down, in addition to supervision according to law, it is even more necessary to investigate the causes and consequences to prevent recurrence.

From checking for hidden risks, to improving the production process, to grasping the specific implementation, not a single loophole can be let go, and it is possible to be foolproof.

Food safety is related to the physical and mental health of every consumer, as a well-known brand, it is more necessary to strictly control the production link, but can not because of their own negligence, but let the brand sloppy end, and eventually become a chicken feather.

bibliography:

[1] CHEN Gong. Practical technology for the production of salted vegetables[M]. Beijing:China Light Industry Press,2001.]

[2] MA Guan-sheng, Zhou Qin, LI Yan-ping, etc. Analysis of salt consumption of Chinese residents[J].Prevention and Control of Chronic Diseases in China,2008,16(4):331-333.