Are the "foods" in supermarkets really reassuring? These "4 types" of foods
With the acceleration of life pace, supermarkets have become the preferred place for modern families to buy ingredients. Facing the various shelves, do we really understand the risks behind these "reassuring foods"? Especially for dried ingredients represented by black fungus, it is necessary to master scientific selection methods.
Risk Analysis of Dried Food Products
Dangers of Aluminum Potassium Sulfate Soaked Black Fungus
Chemical additives are often found in loose black fungus sold in the market. Laboratory tests show that the aluminum residue in black fungus soaked in excessive amounts of aluminum potassium sulfate can reach 300mg/kg (national standard limit is 100mg/kg), and long-term consumption can damage the nervous system. High-quality black fungus should be naturally dark brown in color, with a flexible and resilient texture, and should expand 6-8 times in volume after soaking.
Traps of Tofu Skin and Rice Noodles
There are double risks in loose soy products: the probability of formaldehyde exceeding the standard in tofu skin bleached with hung white block is 32%, and cases of inferior rice noodles mixed with industrial gelatin are common. It is recommended to choose packaged products that meet the GB/T 22106 standard, with light yellow tofu skin and semi-transparent rice noodles being the best. If they turn blue upon contact with iodine tincture, they contain illegal additives.
Key Points for Purchasing Processed Meat
Risks of Loose Sausages
Market supervision data shows that the rate of excessive nitrites in loose sausages is as high as 25%, and the usage rate of diseased livestock meat is about 7%. Sausages from regular manufacturers should be marked with an SC number, the meat should be evenly rosy red in color, and it should have elasticity when pressed. If the surface is渗油 or sticky, it indicates improper preservation leading to fat oxidation.
Tips for Purchasing Fresh Food
Standards for Seafood Selection
Frozen seafood needs to observe the clarity of the fish eyes (turbidity < 15%) and the freshness of the fish gills (color value RGB > 200,50,50). For live seafood, attention should be paid to the water quality of temporary breeding. If the aquarium has a strong smell of bleaching powder, it may have been treated with illegal disinfectants. Shellfish should be selected with tightly closed shells, which should make a solid sound when tapped lightly.
By scientifically understanding the characteristics of food, mastering test data, and recognizing packaging labels, the risks of food safety can be effectively avoided. It is recommended to establish a family food档案, recording the purchase batch and test results, and using data to protect the safety of the dining table.