What will happen if you eat dead pork

There are many unscrupulous merchants in society who choose to sell dead pig meat for economic benefits. Dead pig meat is quite harmful to the human body. We should learn to judge which is a dead pig head. If we eat dead pork in our daily life, we may be infected by the bacteria in the dead pork, causing diseases such as influenza, and eating dead pork may also cause us to have adverse symptoms such as diarrhea and dizziness.

Let's first look at the difference between diseased pork and fresh pork.

1. Cooking Identification

It can also be identified by cooking. Bad pork will contain a lot of water when put into the pot, and it will not have the fresh fragrance of pork. There will also be no thin layer of fat in the soup. When you bite it with your mouth, the meat will be very hard and the muscle fibers will be coarse.

2. Is it flexible?

Fresh pork has a firm and elastic texture, and will immediately recover when pressed with a finger. Spoiled pork has severe decomposition and the tissue has lost its original elasticity, resulting in varying degrees of decay. When pressed with a finger, it will become concave and not only will it not recover, but sometimes the finger can even pierce the meat.

3. Is there any liquid?

The lean meat of healthy pigs is generally red or light red, with a bright luster and very little liquid flowing out; the lean meat of diseased pigs is reddish or purple in color, dull, and dark red blood oozes out when squeezed.

4. Is there any peculiar smell?

Fresh pork has the normal smell of fresh pork; spoiled pork has bloody, rancid and other strange smells both on the surface and deep inside the meat.

5.Measure moisture

Use a water-injected meat moisture tester. The new national standard in 2010 made clearer restrictions on the moisture limit of livestock and poultry meat: the moisture content of pork is less than 76.5%.

There are three main hazards caused by diseased pork, including biological hazards, hazards from toxic and harmful substances, and hazards from drug residues. Experts say that diseased pork may harbor a variety of pathogenic microorganisms, especially zoonotic pathogens, which can easily cause infection and disease in humans after contact. If infected with swine streptococcal disease, severe cases may experience symptoms such as toxic shock and meningitis. Secondly, pathogenic microorganisms in dead pork may produce some toxins and harmful substances during the reproduction process, which cannot be destroyed even after cooking. In addition, the dead pigs may have been treated with a large amount of drugs before death, and the drug residues in the dead pig meat are very serious. In order to remove the odor of dead pigs, illegal vendors often soak them in banned chemicals, which can reduce people's immunity and induce cancer when consumed.

In addition, if sick pork and dead pork flow into the market, such as fast food restaurants, noodle shops, restaurants, etc., there will be leftovers after each customer eats, and these leftovers are fed to pigs, which may cause the next batch of pigs to get similar diseases. For the sake of health, we should learn some knowledge about toxic and food safety in our daily lives, which will be helpful to our lives.