As spring arrives, temperatures gradually rise, but it can also lay hidden dangers in our lives! Especially when it comes to food safety, everyone must be very careful when eating the following 4 types of food. Don't let a moment of carelessness lead to health damage!
Bacterial poisoning and infectious diseases are common in spring. Experts have recently issued a food safety consumption warning: as spring temperatures rise, some foods that were originally non-toxic or had low toxicity can become toxic or their toxicity can increase.
The consumption warning reminds that the following foods in the daily diet are prone to causing food poisoning in spring:
1. Sauerkraut and pickled vegetables from winter
After a winter of storage and with the rise of spring temperatures, the nitrite content in sauerkraut and pickled vegetables increases. Eating too much at once or sauerkraut and pickled vegetables that are too dark in color can easily lead to nitrite poisoning.
2. Sprouted potatoes
Sprouted potatoes produce a large amount of solanine, and accidental consumption can easily lead to food poisoning. Potatoes that have sprouted a lot or whose skin and flesh have changed color should not be eaten. For those with fewer sprouts, the sprouts and the surrounding parts of the eyes can be dug out, and they can be eaten after being cooked thoroughly with an appropriate amount of vinegar.
3. Kidney beans
They contain saponins and hemagglutinins. If not heated thoroughly, the toxins can remain and easily cause food poisoning.
4. Moldy sugarcane
Moldy sugarcane contains neurotoxins that can easily damage the human central nervous system. Do not eat sugarcane that is soft in texture, has a dull skin, a cross-section that is light yellow, light brown to dark brown, or even shows mold spots.