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Recently, in the city where the editor is located, Yantai, the base camp of "food interesting" science popularization, a hot search incident
occurred.
A lady in Yantai, learning to make raw pickled shrimp in the video on the Internet, suffered food poisoning after eating, and the doctor said that she needed to hit the hanging bottle
for three days.
The plot has developed to the present, and the editor can still understand
.
What Xiaobian doesn't understand is.
.
.
food poisoningoccurred.
A lady in Yantai, learning to make raw pickled shrimp in the video on the Internet, suffered food poisoning after eating, and the doctor said that she needed to hit the hanging bottle
for three days.
The plot has developed to the present, and the editor can still understand
.
What Xiaobian doesn't understand is.
.
.
When the lady in the hot search, in the hospital with a hanging bottle to analyze the cause of food poisoning, actually said: "It is caused by
not using the original liquor when making raw pickling, but using cooking wine instead.
" The raw pickle itself is still delicious.
.
.
"
Liquor cooking winenot using the original liquor when making raw pickling, but using cooking wine instead.
" The raw pickle itself is still delicious.
.
.
"
Looking at this completely off-topic analysis, Xiaobian's heart was very afraid
.
Afraid that the lady would return home from her illness, she would use white wine to make raw pickling
.
I am also afraid to see this hot search of "foodies", thinking that using liquor to make raw marinated
seafood will be foolproof.
seafood.
Afraid that the lady would return home from her illness, she would use white wine to make raw pickling
.
I am also afraid to see this hot search of "foodies", thinking that using liquor to make raw marinated
seafood will be foolproof.
Can white wine be sterilized in raw pickling?
Can white wine be sterilized in raw pickling? First answer the question
of whether switching to liquor can avoid food poisoning.
The bactericidal effect of alcohol has a concentration range, the alcohol concentration is between 70% and 75%, and the bactericidal effect is the strongest
.
If the alcohol concentration is too high or too low, the bactericidal effect will be weakened
.
If the concentration drops to between 20% and 40%, it can only cool down the skin, and the bactericidal effect is negligible
.
of whether switching to liquor can avoid food poisoning.
The bactericidal effect of alcohol has a concentration range, the alcohol concentration is between 70% and 75%, and the bactericidal effect is the strongest
.
If the alcohol concentration is too high or too low, the bactericidal effect will be weakened
.
If the concentration drops to between 20% and 40%, it can only cool down the skin, and the bactericidal effect is negligible
.
The high liquor we usually buy is generally about 52 °, which can be simply seen as 52% of the alcohol
.
The bactericidal ability is already very weak, at this time, these alcohols and garlic, coriander, soy sauce, shrimp and other moisture-rich raw materials are mixed, the concentration will be at least a fold, almost no bactericidal effect
.
.
The bactericidal ability is already very weak, at this time, these alcohols and garlic, coriander, soy sauce, shrimp and other moisture-rich raw materials are mixed, the concentration will be at least a fold, almost no bactericidal effect
.
Taking a step back, suppose we replace white wine with anhydrous alcohol, and after mixing with these spices, the alcohol concentration can still be sterilized, but this will not kill the pathogenic bacteria
in seafood.
Because pathogenic bacteria don't honestly stay on the surface
of seafood.
Alcohol kills bacteria inside seafood
.
This is the same as the fact
that we apply alcohol to the body will not cure the cold.
in seafood.
Because pathogenic bacteria don't honestly stay on the surface
of seafood.
Alcohol kills bacteria inside seafood
.
This is the same as the fact
that we apply alcohol to the body will not cure the cold.
Pathogenic bacteria are common in seafood
Pathogenic bacteria are common in seafood Common pathogenic bacteria in seafood, such as Vibrio parahaemolyticus, Escherichia coli, Listeria, etc.
, can cause food poisoning
.
Some may be bacteria that are native to the ocean, such as Vibrio parahaemolyticus; Others may be infected during seafood transportation, storage or processing
.
In short, as long as there are pathogenic bacteria in the seafood before, whether it is liquor or not for raw pickling, the food poisoning cannot run
.
, can cause food poisoning
.
Some may be bacteria that are native to the ocean, such as Vibrio parahaemolyticus; Others may be infected during seafood transportation, storage or processing
.
In short, as long as there are pathogenic bacteria in the seafood before, whether it is liquor or not for raw pickling, the food poisoning cannot run
.
A common parasite in seafood
A common parasite in seafood In fact, the hot search lady is still lucky, because she encountered pathogenic bacteria, not parasites
.
In 2005, the Ministry of Health tested 1165 parts of aquatic products, and 147 cases of parasites were detected, with a detection rate of 12.
6%.
Liver flukes, lung flukes, Guangzhou tube roundworm.
.
.
Unlike pathogenic bacteria, parasitic infections are highly hidden, and the body does not have obvious sensations in the early stages
.
Often by the time it is found that the doctor is sought, the body has been ravaged
by parasites.
.
In 2005, the Ministry of Health tested 1165 parts of aquatic products, and 147 cases of parasites were detected, with a detection rate of 12.
6%.
Liver flukes, lung flukes, Guangzhou tube roundworm.
.
.
Unlike pathogenic bacteria, parasitic infections are highly hidden, and the body does not have obvious sensations in the early stages
.
Often by the time it is found that the doctor is sought, the body has been ravaged
by parasites.
Precautionary approach
Precautionary approach At present, in the kitchen, in addition to thorough heating, people have not found a second way to completely solve the pathogenic bacteria and parasites
.
It is recommended that you eat seafood and do not take the way of raw marinade, sashimi and other ways that
are not completely heated.
If you must eat it, you will eat it in the local area where there is this way of eating
.
The hygiene requirements of raw pickling on ingredients are very high, and the locals have been "honed" by poisoning for many years, and the entire industrial chain and processing links are relatively safe
.
But this can only reduce the probability of being recruited, go to the Internet search will know that every year there will still be people due to raw seafood food poisoning
.
.
It is recommended that you eat seafood and do not take the way of raw marinade, sashimi and other ways that
are not completely heated.
If you must eat it, you will eat it in the local area where there is this way of eating
.
The hygiene requirements of raw pickling on ingredients are very high, and the locals have been "honed" by poisoning for many years, and the entire industrial chain and processing links are relatively safe
.
But this can only reduce the probability of being recruited, go to the Internet search will know that every year there will still be people due to raw seafood food poisoning
.
Finally, emphasize three times, liquor does not work, liquor does not work, liquor does not work! Thorough cooking is the only foolproof means of "sterilization and pest control",
