Spring is a season prone to bacterial poisoning or infectious diseases. The Yinchuan Food Safety Committee Office recently issued a food safety consumer warning: As spring temperatures rise, some foods that are originally non-toxic or have low toxicity can become toxic or more toxic.
The consumer alert reminds that the following foods in the daily diet during spring are prone to causing food poisoning: [美食中国] Winter-pickled sauerkraut and pickled vegetables:
After being stored for a whole winter and with the rise of spring temperatures, the nitrite content in sauerkraut and pickled vegetables increases. Eating too much sauerkraut or pickled vegetables at once, or those that are too dark in color, can easily cause nitrite poisoning. Sprouted potatoes:
Potatoes produce large amounts of solanine after sprouting, and accidental consumption can easily lead to food poisoning. Potatoes that have sprouted a lot or whose skin and flesh have changed color are inedible; For those with fewer sprouts, you can dig out the sprouts and the surrounding parts of the sprout eyes, add an appropriate amount of vinegar during cooking, and eat them after they are well-cooked and thoroughly boiled. Kidney beans:
They contain saponins and hemagglutinins. If not heated thoroughly, the toxins can easily remain and cause food poisoning. Moldy sugarcane:
Moldy sugarcane contains neurotoxins, which can easily damage the human central nervous system. Do not eat sugarcane that is soft in texture, has a dull rind, a cross-section that is light yellow, light brown to dark brown, or even shows mold spots.