Three Most Toxic Foods in Your Kitchen You Should Know About
Between cooked rice and tomato juice, which one spoils more easily? According to a recent survey of experts announced at a U.S. Department of Agriculture food safety conference, only 20% of parents know that rice is more dangerous than tomato juice. Parents are clearly insufficiently aware of potentially hazardous foods. Targeting the dietary habits and physical conditions of Chinese people, experts have identified the three most dangerous foods in the Chinese kitchen.
Shrimp and Crab. Globally, about 1% of people are allergic to peanuts, but for Chinese people, the primary food allergen is shrimp and crab. A protein found in shrimp and crab can cause skin itching in some people, and in severe cases, it can trigger asthma. Therefore, people with allergies should not consume shrimp and crab.
Leftover Rice. Leftover rice is easily contaminated by microorganisms during storage. Therefore, leftover rice must be stored in the refrigerator at a low temperature and thoroughly reheated before consumption.
Leafy Greens. During the application of manure, leafy greens can be contaminated with the Norovirus. Eating unwashed, contaminated vegetables raw can easily lead to infection. They must be washed thoroughly before eating, and it is best to blanch them in boiling water.