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For those who are concerned about food hygiene and safety, they must know that although some ingredients may contain parasites, there are still many people who choose to eat them. With the improvement of living standards, we should pay more attention to the health of food, rather than blindly pursuing taste.
Indeed, some foods, while they taste appealing, may harbor large numbers of parasites and germs. Long-term consumption of such foods will undoubtedly pose a threat to our health. Once the parasite invades the body and parasitizes the body, the body will experience a series of uncomfortable symptoms, and in severe cases, even surgical treatment will be required to restore health. If left unattended, these foods can even be life-threatening.
Therefore, there are six foods that we should try to avoid. These foods contain too many parasites and germs that even doctors recommend not to eat them. Want to know which six foods are? Let's follow in Qingqing's footsteps and explore these potential health risks together!
The first: bullfrogs
Whether it is the spicy aroma of the dry pot bullfrog, or the sour and spicy appetizer of the pickled pepper bullfrog, or the fresh and refreshing taste of the perilla bullfrog, each cooking technique can make the bullfrog taste to the extreme, however, while enjoying this deliciousness, we have to face up to a problem that cannot be ignored - the parasites that the bullfrog may carry. In pursuit of the ultimate taste of bullfrogs, merchants often choose to cook bullfrogs to just the right level of doneness, but this also means that the risk of parasites can increase if not handled properly.
In addition, in pursuit of economic benefits, bullfrog owners may use auxin to promote the rapid growth of bullfrogs. Although this practice can shorten the breeding cycle, bullfrogs that are induced by drugs tend to taste worse than naturally grown bullfrogs and may carry more germs. Therefore, even for such a dish, we must adopt the right cooking methods to ensure safety.
The right thing to do is to make sure that the bullfrog is thoroughly cooked, whether cooking at home or eating out. High-heat cooking is an effective way to kill parasites, while also ensuring that the meat of bullfrogs is safer and tastier. While enjoying the food, we should pay more attention to food safety and ensure that every bite is a healthy choice.
The second type: snails
As a mollusk widely distributed in the aquatic environment, snails not only play an important role in the natural ecology, but also become a delicacy on people's tables because of their unique taste and nutritional value. However, due to their habits, snails can easily become a host for parasites, so strict handling measures must be taken before consumption to ensure food safety.
First of all, snails usually live in environments with more complex water quality, such as swamps or water bodies in farmland. The water quality in these places may be affected by a variety of factors such as agricultural wastewater, domestic sewage, etc., which provide conditions for the reproduction of parasites. Therefore, snails harvested from these environments are likely to carry parasites such as schistosomiasis, liver flukes, etc., which pose a serious threat to human health.
In order to eat snails safely, they first need to be washed thoroughly. After buying a snail, it should be placed in clean water and an appropriate amount of salt or baking soda should be added to allow the snail to spit out the sediment and impurities in the body. During the cleaning process, the water needs to be changed several times to ensure that the dirt on the surface of the snail is completely removed. In addition, the snail shell can be carefully scrubbed using a tool such as a brush to remove microorganisms and parasites that are attached to the shell.
Next, cooking is a crucial step in getting rid of parasites in the snail's body. The snails must be cooked at high temperatures to ensure that the parasites are completely killed. When cooking, you can put the cleaned snails in boiling water and boil them for a while, and it is usually recommended to boil for no less than 10 minutes. The high temperature not only kills the parasites, but also ensures that the meat of the snail is cooked thoroughly, thus improving the safety of eating.
When eating snails, you should also pay attention to the following: First, try to avoid eating snails in restaurants with poor hygiene, as these places may not guarantee thorough cleaning and high-temperature cooking of snails. Second, even if you're cooking at home, make sure your cooking tools and environment are clean and hygienic. Finally, snails should be eaten in moderation and avoid excessive consumption to avoid unnecessary burden on the body.
The third type: sashimi
As a popular Japanese dish, sashimi is loved by many diners for its delicious taste and unique way of eating. It usually uses fresh, delicate meat and less spiny fish, such as salmon and tuna, which are not only delicious, but also have high nutritional value, rich in Omega-3 fatty acids and high-quality protein. However, since sashimi is eaten directly from uncooked fish, there are certain food safety risks.
First of all, sashimi is not pasteurized during the production process, which means that any bacteria and parasites present in the fish meat can enter the body directly. Although high-quality sashimi is rigorously screened and processed before being made to ensure the freshness and hygiene of the fish, the risk of bacteria and parasites cannot be completely ruled out. In particular, if sashimi containing parasites is consumed, it may cause parasitic diseases that can have serious effects on human health.
Although sashimi is a delicious dish, for health reasons, consumers are advised not to eat it frequently and to taste it once in a while. At the same time, you should raise your awareness of food safety and choose reputable businesses to ensure that the sashimi you eat is fresh and hygienic, so that you can enjoy the food while protecting the health of yourself and your family.
Fourth: crayfish
As a particularly popular delicacy in summer, crayfish has become a frequent guest on many people's summer tables due to its unique flavor and social attributes. The meat of crayfish is delicious and can be cooked in a variety of ways, whether it is spicy, garlic or thirteen spices, it can make people salivate. However, crayfish do have a complex growing environment, and they often live in waters with poor water quality, which makes them possible to carry harmful substances such as bacteria and heavy metals.
Because of these characteristics of crayfish, consumers need to take some precautions to ensure food safety while enjoying crayfish:
1. Choose a reputable restaurant or market to buy crayfish, make sure it comes from a reliable source, and the handling process meets food safety standards.
2. Before cooking, the crayfish should be washed thoroughly to remove dirt and possible parasites from the surface. The crayfish's shell and belly can be carefully scrubbed using tools such as brushes.
3. When cooking, make sure the crayfish are cooked thoroughly, cooking at high temperatures can effectively kill most of the bacteria and parasites.
4. Control the frequency of consumption, although crayfish is delicious, it should not be eaten frequently. Eating in moderation allows you to enjoy good food while reducing health risks.
Although crayfish is delicious, while enjoying it, we should also be aware of its potential food safety issues. By taking proper precautions, we can minimize health risks and enjoy our food while protecting our own health and that of our families.
The fifth: hairy eggs
A hairy egg, also known as a chicken embryo egg or hatching egg, is an egg that fails to hatch into a chick during the incubation process. This food is quite popular in some regions, especially in the fukbang culture, and is loved by some people because of its unique appearance and texture. However, the food safety of hairy eggs has been questioned.
First, hairy eggs may contain incomplete embryonic tissue, which may contain parasites and bacteria. For example, pathogenic bacteria such as Salmonella, E. coli and Typhoid bacillus may multiply inside eggs during incubation, increasing food safety risks. In addition, key nutrients such as protein, fat and trace elements in hairy eggs are consumed during embryonic development, and their nutritional value is no higher than that of ordinary eggs.
According to Article 29 of the Animal Epidemic Prevention Law of the People's Republic of China, food with unknown causes of death cannot be sold. This means that hairy eggs that have not been adequately heat-treated are not recommended for consumption. When eating hairy eggs, they should be cooked at high temperatures to ensure that they kill parasites and bacteria that may be present, thereby reducing health risks.
Although hairy eggs are considered a delicacy in some cultures, consumers are advised to consume them with caution from a food safety and nutrition perspective. Especially for people with low immunity, such as pregnant women, children, and the elderly, hairy eggs should be avoided. In addition, due to the difficulty of ensuring the hygiene and safety of hairy eggs, frequent consumption may increase the risk of digestive tract diseases, such as vomiting, diarrhea and abdominal pain.
Sixth: horseshoe
Water chestnut, scientific name water chestnut, is an aquatic plant that is popular in daily diets due to its unique taste and nutritional value. It can be cooked as a vegetable or eaten directly as a fruit, and it is loved by people. However, during the growth of horseshoe, due to the peculiarity of its growth environment, it is susceptible to contamination by parasites, especially liver flukes, which makes it necessary to pay special attention when eating horseshoe.
Hepatic flukes, also known as clonorchiasis, is a parasitic disease caused by the parasite Clonorchis sinensis in the biliary system of the human body. The parasite enters the body mainly by eating undercooked freshwater fish or shrimp, where it matures and excretes eggs in the biliary system, contaminating water sources and spreading through the food chain. Horseshoe grows underwater, especially in silt, and tends to attach to liver fluke larvae, so eating raw horseshoe carries a risk of liver fluke infection.
To ensure food safety, horseshoes should be thoroughly washed to remove dirt and parasites that may be attached to the surface before consumption. It can be gently brushed with a brush and then rinsed off with running water. If you choose to cook water chestnuts, you should make sure that the high temperature during cooking kills the parasites that may be present. Boiling or steaming is the most efficient method of cooking.
In view of the particularity of the growth environment of horseshoe, it is recommended to avoid eating raw horseshoe. Even if it is cleaned, there is no complete guarantee that the parasite will be completely removed. Even if the horseshoe has been cooked, it should be eaten in moderation and avoid excessive intake to avoid burdening the digestive system. Wash your hands thoroughly after eating horseshoe to prevent the spread of parasites through your hands to other foods or personal hygiene products.
The above is all shared today, the six foods with the most parasites, I believe you already know, usually try to eat as little as possible. If you also like today's sharing, then like and forward it to Gourmet Gewu!