Does a redder color mean fresher sea fish?
People who like to eat sea fish raw all have this kind of "experience": when choosing seafood such as salmon, tuna and northern scallops, they feel that the redder it is, the fresher it is. But when they buy it home to eat raw, they are very surprised: it is clearly bright red in color, so why does it taste bland and insipid, and have no elasticity when chewed.
The reporter learned from seafood experts: red-colored tuna and the like must be placed in a cold storage at minus 55 degrees Celsius to maintain fresh and delicious meat flavor. Due to limited conditions for distributors, many of these raw fish chunks and sashimi @#@136@#@ on the market are often treated only with carbon monoxide. After carbon monoxide combines with the myoglobin of this kind of seafood, it can make the meat color show a bright pink, but in fact this can only "preserve color" and is difficult to preserve freshness. Therefore, tuna, salmon and other fish treated with carbon monoxide look very "fresh", but in fact they may have already begun to spoil. Consumers cannot distinguish this with the naked eye, and only when tasting can they feel that the flavor is bland and there is no elasticity.
It is worth reminding that often eating this kind of fish treated with carbon monoxide raw may damage health, and in severe cases it can also endanger kidney function and even cause food poisoning. It is reported that the "Raw-Eating Tuna" standard formulated by China's aquatic products industry has passed review by the National Aquatic Products Standardization Technical Committee and is about to be issued. It will say "no" to carbon monoxide fish. At present, when choosing this kind of seafood, you can look for a specific mark, that is, the product bears a chubby red tuna pattern and a blue "Fresh" character covered with ice and snow, as well as the words "China Fisheries Association Ocean Fisheries Branch Solely Designated Product".
Do not use public hand sanitizer indiscriminately
Nowadays, hand sanitizer is increasingly replacing soap. However, hand sanitizer that originally served a cleaning function has become a breeding ground for bacteria. The Beijing Municipal Health Bureau conducted a special investigation lasting nearly a year, and the results showed: among the samples tested, the qualification rate of hand sanitizer in non-fixed packaging was only 46.7%, and the total bacterial count in the unqualified samples seriously exceeded the standard.
Experts point out that when using hand sanitizer, many people, afraid that they will not wash cleanly, often use a large amount of hand sanitizer, and use it repeatedly and frequently. In fact, such deep cleaning can damage the skin, causing the skin not only to fail to retain moisture, but also to make it easier for germs to invade. At present, public places such as restaurants, hotels, shopping malls and bars all provide free hand sanitizer for customers, but if possible, it is best to bring your own small bar of soap, or use disinfectant wipes to disinfect, and try to avoid using hand sanitizer from outside. Some public places often use inferior products. The production environment of the manufacturing enterprises and the health of employees may all have problems, the product quality has no test report, and the user units' lack of clean filling conditions and tools, etc., can also cause contamination.
When choosing household hand sanitizer, be sure to choose hand sanitizer produced by regular manufacturers, because unqualified hand sanitizer contains coliforms, Pseudomonas aeruginosa and Staphylococcus aureus, and the bacterial content exceeds the standard, which is very harmful to the human body. When using hand sanitizer, pressing out one drop each time is enough. After repeatedly rubbing and washing your hands, you must rinse with running water for more than 15 seconds to wash the hand sanitizer clean.