What are the hazards of dead pork?
1, toxic heavy metals
This situation exists because of eating pesticides, rodenticides, heavy metals or feed containing these substances by mistake, which also pose a threat to people's health when they eat dead pork.
2, bacterial toxins
Bacteria that cause the death of pigs and the rapid reproduction of normal flora in animals can produce a large number of bacterial toxins: exotoxin, which is very toxic and can cause special diseases and symptoms, such as vomiting, diarrhea and pulmonary edema; Endotoxin and toxic protein and enzyme.
How to tell the quality of pork?
1. Please choose regular channels to buy pork.
Such as markets and supermarkets. Remember not to buy from roadside stalls or so-called "self-feeding and self-slaughter" temporary stalls. Without protection, the risk factor is extremely high. If something goes wrong, trace it back to the source.
Let's look at the pig's skin from the outside to the inside.
The epidermis is the same color and slightly shiny. Spots, patches, strange colors and lumps like skin diseases are not allowed, because we often say that "the disease of the body is obvious", and skin is the first point to observe whether a sick pig is sick.
3. After reading the skin, it is naturally the turn of the fat part.
The discrimination of fat meat is relatively simple. First, there must be fat meat, and it is suspected that lean meat has no fat meat; The second color should be even and shiny, and the oil (grease) has no luster. Do you think it will be a good oil (fat)? Third, there must be no other strange colors. The chance of fatty lesions is very small. If there are other colors, it is often because of "terminal illness" or long death.
4. Look at the lean meat after watching the fat meat.
When you look at lean meat, you should follow the "one look and two presses" of normal pork. At first glance, the color must be bright red or reddish. If it is dark red, it is usually old pork, which has been left for a long time, or sick pork, which has congestion, so it is dark red. Second press: Good pork meat must be firm and elastic, just like people, it can be recovered immediately with a finger press.
5, sense of smell, don't believe your eyes, but please believe your nose.
The smell of sick pigs and dead pigs will have a rotten smell, or a heavy meat smell (normal pork is fresh meat, not that heavy), and even this smell will make you feel a little sick. Needless to say, it must be unhealthy pork.
6. See if there are any other strange things.
For example, whether the lymph is normal or swollen, and whether there are other pimples on the pork, which is the legendary "rice pork".
legal ground
Criminal law of the people's Republic of China
Article 143 The crime of producing and selling food that does not meet the safety standards. Whoever produces and sells food that does not meet the safety standards, enough to cause serious food poisoning accidents or other serious food-borne diseases, shall be sentenced to fixed-term imprisonment of not more than three years or criminal detention, and shall also be fined; Whoever causes serious harm to human health or has other serious circumstances shall be sentenced to fixed-term imprisonment of not less than three years but not more than seven years and shall also be fined; If the consequences are especially serious, they shall be sentenced to fixed-term imprisonment of not less than seven years or life imprisonment, and shall also be fined or confiscated.