First, try to choose fresh meat to eat.
Compared with processed meat such as ham sausage and canned food, we should eat more fresh meat, especially cold meat, followed by hot fresh meat and frozen meat. Compared with these fresh meats, additives such as compound phosphate, preservative, colorant and starch in meat products such as ham sausage and canned food will cause more or less harm to consumers' health once they exceed the standard.
Don't eat more than 2 ounces of lean meat every day-eating too much lean meat is also harmful to human health. If lean pork is the main food source in daily diet, it will increase the risk of cardiovascular diseases such as hyperlipidemia and atherosclerosis.
There is a long-standing saying that pork and beef are not suitable for collocation with pork, and "Eating together" points out that "pork should not be eaten together with beef". This is mainly considered from the perspective of Chinese medicine. First, judging from the medicinal properties of traditional Chinese medicine food, pork is sour and cold, slightly cold, nourishing yin and dispelling cold, while beef tastes sweet and warm. ...
Second, fresh meat should be stored at 4 degrees Celsius and wrapped with plastic wrap.
If the purchase amount is large, it needs to be preserved for a long time, and it is best to keep it frozen to ensure the hygienic quality of the meat. Once meat and meat products are found to have an odor, they should be disposed of immediately to avoid eating by mistake or polluting other foods.
It's best not to eat frozen products for more than two months-He, a nutrition expert at Agricultural University, said that there is a lot of knowledge in choosing frozen foods. He said that although frozen food is convenient, it is easy to deteriorate if it is stored for too long. Because protein in food can be decomposed to produce "soluble toxic protein", "amine" and "malodor", and these toxins are difficult to be destroyed even if heated at high temperature, which will cause gastrointestinal infection after eating.
Third, raw and cooked separately.
When cooking, the chopping boards and knives used by operators must be cleaned, and raw meat and cooked meat should be separated to avoid cross-contamination. The heart, liver, kidney and other internal organs of livestock and poultry are prone to pathological changes and must be cooked thoroughly before eating.
Fourth, pay attention to food hygiene.
Do not buy cooked meat, hotpot and meat dishes in stalls and shops without health and epidemic prevention inspection certificate and health certificate of employees.
Fifth, don't consume barbecue outside.
Barbecue foods, mainly beef and mutton kebabs, grilled fish, roast chicken wings, etc., directly burn meat at high temperature, and the decomposed fat drops on charcoal, which is combined with meat protein to produce "benzopyrene", a strong carcinogen, which is harmful to consumers' health. The unsanitary and moldy barbecue food raw materials are easy to be infected with various germs, which makes people suffer from infectious diseases such as Escherichia coli, Shigella dysenteriae and hepatitis virus.
Scientific experiments have proved that eggs and meat will produce many bioactive decomposition products such as oxides during frying, which have great cytotoxicity and affinity to women's ovaries, mammary glands and uterus and are easy to become carcinogens. American scientists found in experimental research that women who often eat fried eggs will increase the risk of ovarian cancer and breast cancer. For example, eating once every other day is 3 times higher than eating once a week and 5 times higher than eating once a month.