Food safety experts point out that the safety of consuming animal products depends on two factors: whether the animal products themselves are problematic, and whether consumers have developed good habits for safe consumption. Experts remind consumers that while law enforcement departments are strictly controlling market access to prevent inferior and diseased animal products from entering the market, consumers should primarily develop safe eating habits from five aspects.
First, try to choose fresh meat for consumption. Compared to processed meat products like sausages and canned goods, one should consume more fresh meat, with chilled meat being the first choice, followed by fresh meat and frozen meat. Compared to these fresh meats, additives such as composite phosphates, preservatives, colorings, and starches in processed meat products like sausages and canned goods can cause varying degrees of harm to consumers' health if they exceed standard limits.
Second, fresh meat should be stored at a temperature of 4 degrees Celsius and wrapped in plastic wrap. If a large quantity is purchased and needs to be stored for a long time, it is best to freeze it to ensure its quality and hygiene. If any meat or meat products are found to be spoiled or have an off-odor, they should be disposed of immediately to prevent accidental consumption or contamination of other foods.
Third, during cooking, cutting boards, knives, and other utensils used by the person preparing the food must be thoroughly cleaned. At the same time, raw and cooked meat should be kept separate to avoid cross-contamination. Internal organs such as the heart, liver, and kidneys are parts of livestock and poultry that are prone to lesions and must be thoroughly cooked before consumption.
Fourth, do not purchase ready-to-eat meats, hot pot ingredients, or consume meat dishes from small stalls or shops that lack health and epidemic prevention inspection certificates and health certificates for their staff.
Fifth, do not consume grilled meat foods outside. Grilled foods, primarily consisting of grilled lamb and beef skewers, grilled fish, and grilled chicken wings, produce "benzopyrene," a potent carcinogen, when fat from the meat drips onto the charcoal at high temperatures and combines with the meat's proteins, posing a health risk to consumers. Furthermore, unhygienic and spoiled raw materials for grilled foods can easily transmit various pathogens, causing infectious diseases such as E. coli, dysentery bacillus, and hepatitis virus.