论文部分内容阅读
日本的卫生防疫部门对火锅的安全性曾进行过检验,结果是,由于吃火锅需在煮沸情况下进行,加热时间又较长,而肠道致病菌不耐热,多在摄氏100度下即死亡,因此食用火锅不会引起肠道传染病。但是火锅汤汁中的硝酸盐、亚硝酸盐的含量比开水分别增高了840倍和23倍。虽然其含量不会对人体造成危害,但是7岁以下儿童及婴幼儿应少食或慎食火锅汤汁,成人也应避免经常食用。 专家建议,食用火锅时,时间要缩短,不喝汤或少喝汤,同时要多食些新鲜的水果。
Japanese health and epidemic prevention departments on the safety of the pot has been tested, the result is that, as a result of eating hot pot to be carried out under the conditions of boiling, heating time is longer, and intestinal bacteria are not heat-resistant, mostly at 100 degrees Celsius That is, death, so eating hot pot does not cause intestinal infectious diseases. However, the contents of nitrate and nitrite in hotpot soup were 840 and 23 times higher than that of boiled water respectively. Although its content will not cause harm to the human body, children under 7 years old and infants and young children should eat or simmer hot pot soup, and adults should also avoid frequent consumption. Experts suggest that when eating hot pot, time should be shortened, no soup or drink less soup, at the same time to eat more fresh fruits.