From the well-known Kimchi, bacon, medicinal wine, to soy milk, yogurt, biscuits, to the current popular wine, fruit enzymes, fashion homemade food into people's lives. But is home-made food really safe? Let's start with the most popular wines of the day.
After retiring, MS Guo became obsessed with homemade foods. In addition to a glass of self-pressed soy milk a day, she made 20 pounds of wine and 10 pounds of fruit enzymes last year. Ms Guo is very satisfied with her own wine. She also deliberately takes out the wine to entertain the guests during the Spring Festival. However, she did not know that she was drinking her own wine, and some people "drank" into the hospital.
In November 2008, Ningbo Mr. Zhang, who had been fond of home-made wine, felt dizzy after drinking more than 1 kilogram of wine. After that, his eyesight became blurred. The doctor examined him suffering from toxic acute optic neuritis and his vision plummeted. 0.1.
In 2013, a man in Chongqing puffed up and down after drinking his wife's homemade wine and was finally taken to hospital for treatment. At that time, the diagnostic doctor, Renxiaobao, deputy director of the emergency department of the Southwest Hospital, explained that there was a lot of stress on self-brewing wine, otherwise it was prone to poisoning or excessive flora. "The process of home brewing has not yet removed methanol and miscellaneous alcohols. "
Industry insiders said that methanol removal is a relatively mature process in industrial winemaking, but private winemaking generally does not have this process, and there is a lack of corresponding detection methods and standards. Wangxinghong, associate researcher at the School of Life Sciences at Yunnan University, once pointed out that the main metabolite of yeast in wine during fermentation is ethanol, but it also produces methanol. Foreign wine is allowed to be brewed, but brandy is not allowed to be distilled from wine because it is easy to concentrate harmful substances if you do not understand fractionation. Methanol is highly toxic and used in industry. Some "fake liquor" causes the victim to lose sight and die, mostly due to methanol in the wine.
Fermentation foods such as Yoghurt and enzymes are susceptible to bacteria
After wine, let's talk about hot mom, white-collar favorite yogurt. Yogurt is indeed a very good food, both young and old, small editors also love to drink. However, the majority of yogurt purchased by supermarkets now has more than a dozen additives. Some consumers choose to make their own yogurt in order to eat more safely. Plus, the price of today's yogurt is affordable, and the operation is simple. It is still very popular with consumers. But it's true. Is it safe?
At Baidu, a mother asked for help. Her baby had diarrhea every time she drank homemade Yoghurt. "Self-made Yoghurt can be adjusted according to the sweetness requirements of different people," said Yanxiaodong, director of the training office of public nutritionists at the Jiangsu Nutrition Society. However, the production process must be very careful to avoid mixing with miscellaneous bacteria, otherwise it will not only affect the taste of yogurt, but also affect the human body. "Yanxiaodong said that self-made Yoghurt should not be used as a bacteria powder, because even if the bacteria powder itself is no problem, it will produce miscellaneous bacteria due to improper preservation. "The best introduction is fresh yogurt purchased by the supermarket and used up at once. If you use yogurt made each time as an introduction, home operations can not guarantee complete sterility, which will lead to more and more bacteria and cause harm to the human body. "
Homemade food bacteria are easy to exceed the "fruit enzyme" that is popular among healthy people. Last year, as a result of drinking home-made drinks for half a month in a row, Xiaoqiu, a citizen of Yantai, developed symptoms of vomiting, nausea and other poisoning. The beverage that Xiaoqiu drinks is "fruit enzyme", but because the bacteria produced by fermentation are not necessarily probiotics, coupled with poor hygiene, food poisoning is caused.
Experts are skeptical about the function of fruit enzymes. The "fruit enzyme" is even more uncertain. "Fruit enzyme" is actually a simple fermentation process: In the metabolism of bacteria, sugar is converted into wine, lactic acid, acetic acid, etc., and produces a variety of enzymes. "It is not impossible to call these enzymes 'fruit enzymes'. The problem is that under this simple condition of 'self-made', the species of bacteria can not be selected or the enzymes produced can not be analyzed. "It is not a matter of control to want to make homemade fruit enzymes to produce enzymes that help lose weight, beauty, and improve resistance.
A small editorial point of view: equipment can not keep up with the boom, or formal food companies are good.
There are many examples like this, and the small editors do not list them all. Zhuyi, associate professor of the School of Food Science and Nutrition at China Agricultural University, suggested that when home-made industrial foods such as wine, self-extracting oil, and fruit enzymes, there may be potential risks in the selection of ingredients, processing processes, and hygiene control. Some foods are actually not suitable for home cooking. In this way, it may be safer for consumers to go to a large and secure shopping mall than to make their own choices. After all, formal food companies have better food production and testing equipment to ensure food safety. I don't think the average home consumer would pay a lot for sterilization or winemaking equipment to enjoy home-made foods.
At present, the reason why home-made foods are still popular is that people's concerns about food safety have not subsided. On the other hand, consumers are unaware of the potential dangers of home-made foods. In the opinion of the small editor, it is unlikely that home-made foods will meet the food safety standards produced by formal food companies because of the lack of support from technology and equipment. In the future, if food machinery companies specialize in domestic food machinery, targeted development of small equipment for domestic use only, solving the problem of appellate home-made food safety may open up another market. But, after all, this is just a sketchy idea of how food companies and upstream food machinery and equipment companies can capture markets, capture consumers, and work on food safety to provide consumers with a more secure food production process. It's a question everyone has to think about. If the day comes when consumers stop worrying about the safety of food they buy at the mall, when self-control is less admired than it is today, the food industry will grow better.