Is the sea fish redder and fresher?

People who like to eat raw sea fish have this "experience": when choosing seafood such as salmon, tuna and Arctic shellfish, the redder they feel, the fresher they feel. Can be bought home to eat raw, but very surprised: obviously bright red color, why to eat tasteless, chewing inelastic.

The reporter learned from aquatic experts: ruddy tuna and so on must be placed in a cold storage of minus 55 degrees Celsius in order to maintain the delicious meat taste. Due to the limited conditions of dealers, such sashimi and sashimi in many markets are often treated only with carbon monoxide. Carbon monoxide combines with the myoglobin of this kind of seafood to make the meat appear bright pink, but in fact it can only "keep the color" but it is difficult to keep it fresh. So tuna, salmon and other fish that have been treated with carbon monoxide look "fresh". In fact, they may have begun to deteriorate, and consumers cannot tell them with the naked eye. Only when they taste them can they feel that the taste is light and inelastic.

It is worth reminding that regularly eating such carbon monoxide-treated fish can be harmful to health, seriously endanger kidney function, and even lead to food poisoning. It is reported that the standard of "raw tuna" formulated by China's aquatic industry has been reviewed by the National Fisheries Standardization Technical Committee and will soon be introduced, which will say "no" to carbon monoxide fish. At present, the selection of this kind of seafood can identify specific signs, that is, the product is marked with a fat red tuna pattern and a blue word "fresh" covered with ice and snow, as well as the words "the only designated product of the Offshore Fisheries Branch of China Fisheries Association".

Don't misuse the public hand sanitizer.

Nowadays, hand sanitizer is increasingly replacing soap. However, the hand sanitizer, which originally had a cleaning effect, has become a hotbed for bacteria to multiply. The Beijing Municipal Health Bureau conducted a special survey that lasted for nearly a year. The results showed that the qualified rate of unstereotyped hand sanitizer in the tested samples was only 46.7%, and the total number of bacteria in the unqualified samples seriously exceeded the standard.

Experts pointed out that when using hand sanitizer, many people are afraid that it will not be clean, so they often use a lot of hand sanitizer, and they use it repeatedly and frequently. In fact, such a deep cleaning will damage the skin, so that the skin not only can not retain moisture, but also more likely to let germs invade. At present, restaurants, restaurants, shopping malls, bars and other public places provide free hand sanitizer for customers, but if possible, it is best to bring your own small bar of soap or disinfect it with sterilized paper towels to avoid using external hand sanitizer as much as possible. Some public places often use low-quality products, the production environment of production enterprises, the health of employees have problems, product quality is not reported, and users do not have clean filling conditions, tools and other pollution.

When choosing household hand sanitizer, you must choose the hand sanitizer produced by regular manufacturers, because the unqualified hand sanitizer has coliform, Pseudomonas aeruginosa and Staphylococcus aureus, the content of bacteria exceeds the standard, which is very harmful to the human body. When using hand sanitizer, one drop at a time is enough. after repeatedly scrubbing on your hands, rinse with running water for more than 15 seconds to wash the hand sanitizer clean.