On Wednesday, the hottest dog days in the year are coming, and the temperature in Shanghai will switch from the high temperature mode to the hotter “sweet†mode.
In the summer, the body sweats more and is greedy and cool. It coincides with the arrival of a batch of seasonal foods. How to eat more safely?
This week, Gu Zhenhua, chairman of the Shanghai Food Safety Association, introduced the selection and use of seafood such as water and beverages, freshly prepared foods, shellfish and crayfish.
After the “summer sun†season began, it was already summer. As the weather is hot, the body sweats more, and therefore more water is needed. In general, adults eat on average about 1.8-3 liters of water per person per day, which includes drinking water and the moisture contained in various meals. If the weather gets hotter or the amount of exercise increases, the total amount of water ingested may exceed 3 liters.
Today, many people drink purified water. But purity does not equal health. Healthy drinking water should meet the conditions of being clean, free from contamination, containing the minerals and trace elements required by the human body. For the average consumer, it is recommended to use tap water from the municipal pipe network as the main source of water.
Shanghai is located in coastal areas, and the degree of softness and hardness of surface water is suitable for drinking. It is not like the hardness of groundwater in inland mountain areas may be too high, nor does it completely remove minerals needed by the human body as pure water. However, tap water may be subject to secondary pollution from water pipes and other facilities. It should not be used directly. It should be boiled and then drunk.
In summer, many people love to drink beverages. Sometimes an ice drink is very cool, but after a few moments, they don't feel thirsty. Some people even feel that “the more they drink, the thirstyâ€. What is the reason? This involves a more professional term "osmotic pressure." The phenomenon that the solvent diffuses from the low concentration to the high concentration solution through the semi-permeable membrane is called infiltration.
Many high-sugar drinks sold in the market are almost all high-osmotic beverages containing sodium and potassium ions. When you drink these beverages, the water in the beverage does not replenish into people's body. On the contrary, the water in the body may be “permeatedâ€. This is the reason why people sometimes drink more and drink more and more.
1, the general effect of hydrolyzed thirst is best, it is recommended not to drink or drink sugary drinks in summer, can not replace the daily drinking water with a drink.
2, can not wait until thirsty to drink water, the body will be thirsty, cough, fatigue, blood pressure and other physiological reactions.
3, do not drink too much water at a time, advocate a small amount of drinking.
4, in addition to boiled water, the summer sweat more, especially the strong laborers, athletes and other human body should also be appropriate to add some salt water.
Nowadays, foods made and sold on the spot are more popular. However, during the summer season, it is at the “dangerous temperature†of food safety, and the products that are manufactured and sold on the spot are susceptible to environmental pollution during processing. It is suggested that everyone should try to reduce the consumption of cold drinks, fruit juices, and salad dishes that are sold on-site, and carefully select reliable, qualified stores to avoid spending on unlicensed stalls.
Take cold drinks as an example. From a food safety point of view, industrialized production of cold drinks such as popsicles and ice cream are safer and more reliable. This is because the oil and water are emulsified better under the process guarantee, and they conform to the production environment of GMP (Good Manufacturing Practice), and the manufactured products must pass relevant inspection. Facilities and equipment can be sterilized and refrigerated can meet the requirements, and the health and safety of products can be better protected.
On the contrary, ice cream is more popular nowadays. Although it is more flexible and richer in flavor, this type of processing method also determines that such ice cream may have higher food safety risks. Unlike traditional cold drinks, there is an entire production system and environment. Safeguards, and at the end of the inspection process, there is no need for an inspection procedure before the sale of freshly prepared ice cream, and the “arbitrariness†of additives in the current and existing sales process is relatively large, and the quality control of raw materials is also more difficult.
Every year in summer and autumn, red tides occur in parts of China from the south to the north. When red tide occurs, it often forms a large red or green and blue scene on the ocean or lake. It is the sudden proliferation or high concentration of some bacteria, protozoa and phytoplankton in water under specific environmental conditions to cause water bodies. Discoloration phenomenon.
After the occurrence of red tides, a portion of the algae in the waters was poisoned, resulting in poisonous tides and contaminating the corresponding sea areas, making aquatic animals, especially shellfish, “infected†in the sea areas. These shellfish themselves are resistant to these toxic algae and will not be involved, but they will carry toxins. Once people eat these shellfish, they may be at risk of poisoning.
1. Paralytic Shellfish Toxin, which is one of the most common toxins in marine red tide toxins in China. It is extremely toxic and has no specific detoxification methods. It can cause paralysis of human neuromuscular muscles. Symptoms of limb paralysis and muscle paralysis can cause paralysis of the respiratory muscles and death.
2. Diarrhea shellfish toxins, which cause diarrhea in consumers, are often not caused by bacteria. They are characterized by strong heat resistance.
3, neurotic shellfish toxins, can cause people's dizzy fever and other symptoms.
At present, China's information on shellfish farming and fishing areas is not transparent enough. It is recommended that when eating shellfish, consumers should try not to eat or eat as much as possible; when cooking shellfish, they must be cooked and thoroughly cooked; avoid eating black parts such as viscera, genitalia, and eggs surrounding the shellfish. Consumers in coastal areas do not collect and purchase wild shellfish during peak toxin outbreaks.
Summer is also the season when most crayfish are eaten. In addition to parasites such as parasites that may be present in crayfish, epidemiological investigations have shown that eating crayfish is associated with "rhabdrone hemolysis," and although the pathogenic mechanism is not yet clear, it is associated with eating crayfish.
Consumers should pay attention to the following points when eating crayfish:
Although it has yellow shrimp on its head, many people like to eat it. However, the crayfish concentrates its main organs such as scorpion and stomach, and contains heavy metals. Therefore, it is best not to eat shrimp when eating.
China’s laws and regulations explicitly prohibit crawfish from eating. This is because the protein in the body of the crayfish is deteriorating rapidly after death, and it will decompose and produce toxic substances such as histamine, which will breed harmful germs. After eating, it will easily cause diarrhea and other gastrointestinal infectious diseases and endanger the health of the body.
Since the price of dead shrimp is much lower than that of live crayfish, it is not ruled out that some traders take risks in pursuit of profits, and they use heavy seasoning to cover up the smell of crayfish itself.
After processing, it is difficult for consumers to immediately identify whether or not they were originally dead shrimp. If at the time of eating, it feels that the shrimp is soft and chewy, or that the crawfish is not straight, the lobsters may have been dead before the pot.
Although the crayfish is delicious, it is recommended not to eat too much at one time, and generally do not exceed 0.5 kg. In addition, cooking crayfish, cooking temperature should be maintained at 100 °C above, the time of not less than 10 minutes, this will ensure the killing of parasite larvae
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