What are the vegetables that are easy to cause poisoning in our daily life?

 1. Vegetables contaminated with pesticides. Vegetable growers grow vegetables quickly and use high-concentration pesticides to spray vegetables and raise the morning market.

 2. The beans and green beans, which are not cooked in cyan, contain saponins and trypsin inhibitors, which can cause poisoning in humans.

 3. Both germinated potatoes and cyan tomatoes contain solanine toxic substances, which can cause dizziness, vomiting, runny and other poisoning symptoms after eating.

 4. The bean sprouts grown by chemical fertilizers are all ammonia-containing compounds, which can be converted into a carcinogen called nitrosamine under the action of bacteria. Long-term intake can cause diseases such as stomach cancer, esophageal cancer, and liver cancer.

 5. Fresh daylily (also known as day lily) contains ketoplankine, which can cause acute gastroenteritis when eating a large amount of fresh yellow cauliflower that has not been boiled or simmered.

 6. broad bean. Some people will get hemolytic jaundice and anemia after eating broad beans, also known as faba bean disease (also known as Hudouhuang).

 7. Fresh fungus. It contains a morphine light-sensitive substance, which is sensitive to light and can cause solar dermatitis after being irradiated by the sun. In addition, we must pay attention to the purchase and storage of vegetables, vegetables must be done before eating, "one wash, two dipping, three hot, four fried to ensure safety.

 Second, the storage period of overnight vegetables The overnight vegetables are contaminated by eating, and stored for a period of time, the microbial content of the vegetables is high, there are indeed health problems, improper consumption will affect health. So, what are the tips for handling overnight dishes?

If there is any food left, put it in the refrigerator as soon as possible after eating, shorten the storage time at room temperature, in order to slow down the growth and reproduction speed of bacteria in the dish. The second is that the next meal must be heated and burned before consumption, because some pathogenic bacteria will not cause food deterioration, but can cause illness. If the food is heated, most of the microorganisms in the food can be killed.

 Overnight storage period:

1. The overnight dish can be stored for 1-2 days in a low temperature environment below 5 degrees. If stored for more than 3 days, the naturally occurring nitrate in vegetables will be converted to nitrite, which is carcinogenic and cannot be removed by heating.

2. Animal foods will deteriorate after 3-4 hours at 25-30 degrees.

3, salads such as salads and sea breams, because of the more pollution caused by processing, even if refrigerated, it is likely to have deteriorated after overnight, should be eaten now.

4. The salted food has a lot of salt, and the safe edible period can be extended to 3-4 days.

 Third, how to reduce pesticide residues in vegetables

1. Soaking and washing method: The pesticides contaminated on vegetables are mainly organophosphorus insecticides. Generally, the surface dirt is washed off with water, and then soaked in water for 30 minutes. This is washed repeatedly for 2 to 3 times, which basically removes most of the impurities. Residual pesticides.

2. Alkaline water immersion method: the method is to first rinse the surface dirt, soak in alkaline water (usually add 5-10 grams of alkali surface in 500 ml of water) for 5-15 minutes, then rinse with water, repeat 3-5 times.

3. Storage method: Residual pesticides on vegetables can be slowly decomposed over time. Non-perishable vegetables such as melon and pumpkin can be eaten for 1 week.

4. Hot water method: Some vegetables and fruits can remove some residual pesticides through hot water. Commonly used in celery, spinach, green pepper, cauliflower, beans, etc., first wash the surface dirt with water, put it into boiling water for 2-5 minutes, then wash it with water, one or two times.

Fourth, the shelf life and shelf life of food

 Pay attention to the purchase of food: the shelf life or shelf life of the food is a period of time, which is calculated from the date of production. The date of manufacture refers to the completion of the entire production (processing) process (procedure) of the food product and the standard date of sale.

When purchasing food, we will find that in addition to the food name, ingredients, manufacturer, operator and other items printed on the food packaging or label, there is a very important content is the shelf life or shelf life of the food. In order to enhance the awareness of health and self-protection, you should understand the meaning of the shelf life or shelf life of the food.

 Shelf life is the best period of consumption for the food, and the shelf life is the recommended final period of consumption. If the shelf life or shelf life is related to the shelf life of the food, the storage method must be indicated, such as storage in cold storage, storage in the dark, storage in a cool dry place, etc.

Consumers should also pay attention to whether the sales environment of the seller meets the requirements on the label when purchasing food.