According to the annual pig slaughter in China in recent years, there are180,000 ~ 35 million dead pigs every year.
Recently, CCTV's exposure of "Jiangxi sick and dead pork entering the market" is only
A sick pig is a dead pig.
According to the statistics of China Animal Husbandry Association, the normal mortality rate of pigs in farms is 3%-5%.
According to the annual pig slaughter in China in recent years, there are180,000 ~ 35 million dead pigs every year.
Recently, CCTV exposed that "Jiangxi's sick and dead pork enters the market" is only the tip of the iceberg, accounting for less than 1% of dead pigs.
Imagine how much harm it will do to public health if so many dead pigs enter the market! Bian Xiao reminded that we must be alert to dead pigs and learn to distinguish between fresh pork and dead pork in case we buy unqualified pork.
Precautionary measures: How to distinguish fresh pork from dead pork?
1. It is recommended to buy in legal and regular butcher shops and supermarkets, which is safer and more reliable.
If it is a small vendor, consumers can ask the store to provide inspection and quarantine seals and certificates.
2. Don't be too greedy and cheap. If the gap between pork price and market price is too big, we need to be vigilant and buy carefully.
3. There are three treasures in choosing pork.
First, smell the smell, remember not to buy pork with rancid smell; The second is touch, which can be verified by fingers. Fresh pork is elastic and will recover immediately after being crushed. Third, look at viscosity and color. For frozen pork, there is no smell of temperature and no elasticity. At this time, it is necessary to check the color of fat and muscle.
Remember that fresh pork has white fat, no mildew, red and shiny muscles, no blood spots, no bulges and firm meat.
4. Dead pork skin is congested or bleeding, with purple-red lumps or yellow lumps, and dark red blood juice is squeezed out; Fat is red, yellow or green, and lymph nodes are swollen, atrophied, necrotic, congested, edematous or purulent.
Inelastic and smelly.
How did sick and dead pork enter the market?
In addition to being mixed with fresh pork, the dead pork in Jiangxi mainly flows into the table in the form of sausages, bacon and pot-stewed vegetables.
This is because dead pork generally smells bad and is not easy to sell, but it can't be eaten after being processed with various seasonings or fried and cooked.
At present, the national mandatory standard of Hygienic Standard for Fresh (Frozen) Livestock Meat, which was implemented in 2005, is basically implemented by testing institutions. According to this standard, the testing organization only tests the physical and chemical indicators such as veterinary drugs, pesticide residues, lead, chromium, inorganic arsenic, etc., and does not test the types and contents of bacteria in pork.
This lack of targeted detection means often leads to knowing that it is dead pork, but the test results are all qualified.
The lack of targeted inspection is also one of the reasons for the inflow of sick and dead pork into the market.
What's the harm of eating dead pork?
Eating dead pork may cause streptococcosis and trichinosis; In addition, there are dozens of zoonotic diseases such as colibacillosis, swine flu, anthrax, Japanese encephalitis, salmonellosis, brucellosis, tetanus, tuberculosis, staphylococcosis, listeriosis, leptospirosis, schistosomiasis, cysticercosis and toxoplasmosis, which will pose a great threat to human health after entering the human body.
Therefore, the state strictly stipulates that it is not allowed to eat, transfer, sell or slaughter sick and dead pork.