Reminder:Don’t eat wild vegetables at will
By: Date: 2021-03-29 Categories: chinesefood Tags: ,
   Tomb-sweeping dawn is approaching, everything is revived, and various wild vegetables are growing vigorously. In this outing season, people strolling in the countryside, facing the green wild vegetables, some people will be heartbroken. But, do you know that some wild vegetables look exactly like poisonous plants? In order to avoid poisoning by the public by mistaken picking and eating wild vegetables, the following consumption reminders are specially made.
  1. Don’t pick unfamiliar wild vegetables. Beware of familiar wild vegetables
   One is to be cautious when identifying wild vegetables. Wild vegetables refer to wild plants that can be used as vegetables or to satisfy hunger. It grows widely in natural environment. Compared with cultivated vegetables, it is richer in dietary fiber, protein, vitamins, and flavonoids and other plant secondary metabolites. Many wild herbs themselves are medicinal plants, such as dandelion, houttuynia cordata, purslane and so on. There are also some wild vegetables that are very similar to poisonous plants, which are easy to be mispicked, poisoned by accidental eating, and are serious life-threatening. Therefore, the public should not pick unfamiliar wild vegetables and avoid eating poisonous wild vegetables by mistake.
   The second is to avoid pollution and protect the ecology. When picking familiar wild vegetables, you must be careful not to pick them in areas that may pollute the environment, such as chemical plants, landfills, sewage ditches, highways and other surrounding areas. Even if the wild vegetables in these places are thriving, they may have been contaminated long ago. Don’t pick and eat them. At the same time, pay attention to protecting the ecology when picking, and don’t over pick wild vegetables in the same area; some wild vegetables have roots, do not uproot them when picking them, and they can continue to grow in the future.
  Second, go to a regular place to buy, deal with wild vegetables carelessly
   One is to buy moderately through reliable channels. If consumers want to buy wild vegetables, they should go to a regular supermarket or vegetable market to buy fresh wild vegetables and keep the shopping voucher. Do not buy at street vendors or mobile stalls. In order to avoid improper storage and deterioration, it is best to buy wild vegetables and eat them now instead of storing them for a long time.
  Second, various methods are familiar. There are many ways to eat wild vegetables, which can be cold, fried, steamed, boiled, and can also be used for stuffing and soup. Before eating wild vegetables, they must be cleaned and cleaned. Some wild vegetables are slightly poisonous and need to be soaked, blanched and other detoxification treatments. They can be eaten after they are thoroughly fried and boiled (steamed).
  3. Wild vegetables should not be used as main dishes, special groups of people should pay attention to it
   The focus of eating wild vegetables is to try freshness and taste, not to be greedy. According to modern nutritional food classification, wild vegetables belong to the vegetable category. A variety of wild herbs with the same medicine and food have different effects. For example, dandelion has the effects of clearing away heat and toxins, reducing swelling and removing lumps, and diuresis and clearing leaching; thistle has the effects of cooling blood to stop bleeding, dispersing blood stasis, detoxification and eliminating carbuncle. Most wild vegetables are cool in nature, especially bitter wild vegetables, which are easy to hurt the spleen and stomach. If you like to eat edible wild vegetables, you should choose appropriate amounts according to the different effects of wild vegetables, combined with your physical fitness, region, and time. The elderly, infants, pregnant women, breastfeeding women, people with allergies, etc., try not to eat or eat less. If you feel unwell after eating wild vegetables, you should induce vomiting in time, and bring the remaining wild vegetables and vomit to the nearest doctor.
  Four. Strict control of legal operations, production and processing must comply with regulations
   Catering service providers, especially schools, kindergartens, construction sites, government agencies, corporate canteens and other catering service providers, should focus on the prevention of bacterial food poisoning, strictly implement the food raw material purchase ticket and certificate system, and do not use corruption and deterioration Foods, raw materials and food additives of unknown origin; purchase, storage, and use of nitrites are prohibited; processing, production and sale of puffer fish and its products is prohibited; farmhouses prohibit the processing, production and sale of wild mushrooms; food production, processing, and storage locations must meet food safety requirements , It is strictly forbidden to make and sell cold dishes without permission; tableware and food containers directly placed directly in the mouth must be washed and disinfected; remaining cooked food should be stored in refrigeration, and the storage time at room temperature should not exceed two hours, and it should be cooked and cooked before eating.
  The producers and operators of wild vegetables shall strictly control the raw materials, shall not purchase wild vegetables without legal sources, and strictly prohibit the production, processing and sale of poisonous wild vegetables. At the same time, it is necessary to ensure that the raw materials of wild vegetables are fresh, and use reasonable storage conditions, production and processing and production techniques. Wild vegetable production and operation enterprises shall ensure that their products meet the requirements of relevant laws, regulations and standards, and pass the inspection before leaving the factory.
   Once a food poisoning or suspicious food poisoning accident occurs, the catering service provider shall immediately seal up and store the food and its raw materials, tools and utensils, equipment and facilities that caused or may cause the food safety incident, and report to the supervisory authority at the same time.