There are many hidden dangers in pork, exposing many quality and safety problems.
(1) It is forbidden to add colorants to meat products.
Red and yellow synthetic pigments are detected in some meat products: when the color of ribs is not bright enough, producers will add pigments to give people freshness and stimulate people's desire to buy and appetite. These pigments are heterocyclic chemical synthetic substances containing azo, which have chronic toxicity and will cause different degrees of damage to the nervous system and digestive system, and a large amount of accumulation will cause serious harm and cause cancer.
(2) adding preservatives into meat products
Excessive use of preservatives: In order to inhibit the growth of microorganisms and delay the oxidative deterioration of products in food processing, a certain amount of preservatives is usually needed. The PH value of meat products is generally greater than 5, and preservatives such as benzoic acid (sodium) can not play a bactericidal and bacteriostatic role in meat products, so GB2760 did not include it in the list of meat products preservatives. However, due to the lack of professional knowledge of individual enterprise personnel, benzoic acid is still used by enterprises because of its low price, which has brought potential harm to pork ribs and other meats.
(3) Antibiotic residues
In order to get more benefits, some farmers overuse additives, such as preservatives, antibacterial agents, growth agents, sedatives and so on. Will remain in animals and cause harm to human body through the food chain. Excessive antibiotics will bring strong toxic and side effects, which will directly harm the body, especially the hearing of children; In addition, it will kill a large number of normal bacteria in the body, allowing pathogenic bacteria to take advantage of it, leading to death.
(4) hormone abuse
Excessive intake of hormones will affect the nervous system, cause tumors, affect the reproductive system, premature development and a series of adverse symptoms.
(5) Both humans and animals have diseases.
Many diseases of people and livestock are food-borne diseases: for example, human pork tapeworm, beef tapeworm and trichinosis are all infected by eating undercooked meat containing these worms. Many food poisoning diseases, such as intestinal anthrax and salmonellosis, are also infected by eating or touching unclean food with bacteria (viruses). So when you eat ribs or other meat with these germs, you are likely to get sick.
(6) Clenbuterol Adding Clenbuterol to the feed can increase the lean meat rate of animals, reduce the consumption of feed, make the meat market earlier and reduce the cost. The clenbuterol incident has caused more than 200 people to be poisoned, and many people have dizziness, nausea, trembling hands and feet, cardiac arrest and even coma. Clenbuterol hydrochloride can withstand the high temperature of 100℃, and it will only be destroyed by half after frying at 126℃ for 5 minutes. Therefore, conventional cooking has no destructive effect on lean meat residue in meat products. If pigs do not have enough rest time before slaughter (generally more than 28 days), there will be high concentration of drug residues in muscles and viscera. When people buy spareribs or other pork products, those who eat them seriously will have symptoms such as palpitation, muscle tremor, headache and nervousness. Mild people don't feel obvious, but long-term consumption can cause "chronic poisoning", lead to chromosome aberration and induce malignant tumors.
(7) Secondary pollution in the process of meat slaughtering and processing.
Most slaughterhouses in small and medium-sized cities and counties in China are semi-mechanized production, and some slaughterhouses still use traditional manual operation, which is difficult to ensure meat safety and hygiene; In addition, there are shortcomings in livestock and poultry slaughter and meat hygiene management, such as sick meat and water-injected meat, and the phenomenon of private slaughter has not been completely eliminated. In the process of transportation and storage, violation of operating requirements will also cause meat food to deteriorate, causing harm to consumers.