As more and more people begin to make their own food at home, some hazards are also exposed.
Even, some lessons are bought with life.
So today, Dr. Clove will take stock of those dangerous homemade foods. Especially the last one, which is not only the most common but also deadly.
For the sake of family and their own safety, can not do or try not to do.
Home-brewed wine
Home-brewed wine has become a habit of some families, but here Dr. Clove still calls on everyone to pay attention to the safety of home-made food.
Wine will produce methanol during fermentation. However, there is no standard quality control method and no quality inspection to ensure safety in home brewing. If methanol exceeds the standard due to improper operation, it is very dangerous.
The harm of methanol is also reported by major media every year. Drinking [A] alcohol poisoning will lead to blindness and even endanger life.
This kind of news is everywhere, and the only thing we can do is to avoid home-brewed wine as much as possible.
Don’t let your family become the hero of the tragedy.
Homemade pickles
Pickles are crisp and refreshing, and the process is not complicated. Many people like to make them at home.
However, homemade pickled vegetables may bring potential safety hazards to oneself-
Natural fermentation, easy to produce nitrite
The production of nitrite in fermented products is almost inevitable. However, factory production will take a series of measures to reduce the content of harmful substances, and the quality inspection department is not vegetarian. All these ensure the safety of products in circulation on the market.
However, the situation of self-made products is not optimistic, and news of nitrite poisoning is often reported.
Nitrite can produce a class I carcinogen-nitrosamine compounds under suitable conditions. Nitrosamine compounds are closely related to the occurrence of esophageal cancer, gastric cancer, etc.
In addition to nitrite, which cannot be avoided, we should also be careful of miscellaneous bacteria contamination during fermentation.
Miscellaneous bacteria contamination cannot be avoided.
Pickles rely on natural fermentation. The fermentation process is not easy to control and is very easy to cause contamination by miscellaneous bacteria. In fact, all homemade fermented products will face this problem, including the wine just mentioned.
Some people will ask: Is it okay to sterilize yourself?
This is true, but sterilization is only one factor to avoid contamination by miscellaneous bacteria, not all of which. Moreover, the sterilization conditions in the factory are fully evaluated and carefully designed, which is not the same as what everyone thinks [sterilization] is.
However, the above-mentioned harmful substances cannot be effectively controlled under the condition of family self-control.
However, homemade pickles are not the most dangerous either-
Homemade fermented bean products
Homemade fermented bean products, such as fermented bean curd, may have the most serious consequences, and there are always fatal incidents in newspapers.
However, unlike the previous ones, bean product poisoning is mainly caused by botulinum toxin.
Botulinum toxin produced by botulinum is one of the most toxic of all known chemical and biological toxins.
Its minimum lethal dose to human is about 0.00000 1 g.
That is, 1 kg of botulinum toxin crystals is enough to kill all people in the world (in fact, 10 billion people can be poisoned).
In the same sentence, family self-control does not have the conditions to control harmful substances. Therefore, don’t put your family in danger.
If you cherish your life and that of your family, please tell them:
Don’t be superstitious about self-control. The production conditions in factories are much more stringent than those in families.
Regular products purchased through regular channels are much more reliable than those made at home after layers of sterilization and inspection.