Author: Ruan Guangfeng (Kexin Food and Nutrition Information Exchange Center)
Scenarios like this are often seen around the community:
Someone pulls the goat and sells the milk;
Someone pulls the oil press and sells the oil;
And there are often long queues behind these stalls…
Are these natural foods better? This is what happened!
Recently, a 2-year-old child in Xi’an, Shaanxi Province, had a fever for 4 days after drinking goat milk on the street, a rash for 3 days, and even a convulsion, and was finally diagnosed with brucellosis “.
image source network
What is Brucellosis? Can I still drink raw milk? What pits are buried in the “pure natural” we like?
1. Why do I get brucellosis if I drink freshly milked goat milk?
Brucellosis is short for Brucellosis, an infectious disease caused by the bacteria Brucella entering the human body [1].
Bruceella generally parasitizes in cattle, sheep, dogs, pigs and other animals. Therefore, sick sheep, cattle and other animals are the main source of infection of brucellosis. Humans are also easily infected by these infected animals [2].
The reason why drinking raw goat milk can spread brucellosis is related to its lack of sterilization.
“Raw milk”, also commonly referred to as raw milk, refers to raw milk that has not been subjected to processes such as sterilization.
Because “raw fresh milk” is rich in nutrients, there are a large number of bacteria in the environment that are eyeing it.
Such as Escherichia coli, Staphylococcus aureus, Pseudomonas, fungi, etc., as well as zoonotic pathogens such as Brucella, Mycobacterium tuberculosis, etc. May contaminate our raw milk[3].
Therefore, if the “raw milk” is not sterilized enough, and you drink it directly, it will easily cause the spread of zoonotic diseases. Brucellosis is a very common one. kind.
If cows and sheep are infected with Brucella and we drink this milk, we may get brucellosis [4].
Unpasteurized dairy and undercooked dairy products are the main way people are now infected with Brucella, according to the CDC and the Food and Agriculture Organization of the United Nations (FAO/WHO) of meat products [5][6].
Image source: Zhanku Hailuo
2. The nutrition of cow/goat milk is not better.
Many people risk their lives to drink freshly milked cow/goat milk, just because it is pure and natural, and they will feel that raw fresh milk has not been processed and has higher nutritional value.
However, after comparing raw milk and pasteurized milk, scientists found that the nutritional value of “raw milk” is not better. Compared with pasteurized pure milk, There is no significant difference in nutrition between the two [7].
In general, The nutritional value of “raw fresh milk” is not higher, because it has not undergone any disinfection treatment, there is a great potential for food safety [8], it is recommended that you do not drink directly.
3. The three words “pure natural” may be poisonous
The reason why raw milk is so popular is that the word “natural” makes people feel healthier.
But the word “pure natural” may be “toxic”, and many foods are harming people under this guise.
(1) Oil Pressing
Many people take a few pots with them to the countryside.
Actually, the “soil” of earth-pressed oil refers to the traditional hand-refined oil. However, with traditional methods, the biggest problem is that equipment and processes are outdated, it is usually impossible to have matching crude oil refining equipment, and many impurities cannot be removed.
For example: water, mechanical impurities (dust), colloids (phospholipids, proteins, sugars), free fatty acids, pigments, hydrocarbons, metal compounds, and may also contain toxic arsenic, mercury, etc. Heavy metals and residual pesticides [9][10].
Because these unrefined crude oils have so many health risks, my country’s food safety standards stipulate that unrefined vegetable crude oil cannot be eaten directly, but can only be used as raw materials for refined oil[11] .
Don’t be superstitious about oil extraction, be sure to buy branded edible oil in regular supermarkets or online stores.
(2) Mountain Spring Water
Mountain spring water, because it comes from nature and is said to be rich in mineral salts such as calcium, potassium, magnesium, sodium, strontium, metasilicic acid, is also loved by people.
However, spring water may actually be a safety hazard.
Although mountain spring water does contain some minerals, it is a bit difficult for you to use it to replenish minerals.
For the most common form of calcium, the recommended daily intake is 800 mg. The calcium content of mountain spring water is 20 mg per liter. Drinking it to supplement calcium means that you need to drink 40 liters of water every day to make up. If it is purely for the purpose of supplementing minerals, it is better to eat green vegetables.
In addition, the mountain spring water is not disinfected, it is easy to contain a lot of bacteria and impurities, and it is easy to cause food poisoning if it is consumed directly[12 ][13]].
Image source: Zhanku Hailuo
(3) Wild vegetables
Eating wild vegetables has also become a trend, but it is actually in danger.
Actually, many wild vegetables are poisonous. They may also have a variety of alkaloids, saponins and other plant toxins, especially some uncommon wild vegetables. security risks [14][15].
A few years ago, the media reported that a family of three in Changping, Beijing, the hostess grows vegetables by herself, but she doesn’t know the variety she grows. ” (scientific name “Song Kui”), and all three members of the family were poisoned and admitted to the hospital [16].
Image source: Zhanku Hailuo
(4) Home-brewed wine
Home-brewed wine is trendy, but it also carries risks. Its biggest problem is possible bacterial contamination.
Industrially produced wines are strictly sterilized during the brewing process.
The sterilization conditions of self-brewed wine are difficult to control, and it is likely to be mixed with miscellaneous bacteria, which will destroy the normal fermentation of the wine and affect the taste of the wine.
If the sterilization is not complete, bacteria are likely to grow inside, resulting in toxic substances.
Home-brewed wine is often affected by technical conditions and knowledge level, and faces a higher risk of methanol, Methanol will be converted into highly toxic formaldehyde in the human body >[17][19].
So, don’t be superstitious about home-brewed wine.
References
[1]. Li Shu, Chen Qiulan, Yin Wenwu, et al. Analysis on the status of diagnosis of brucellosis in China from 2013 to 2018 [J]. Disease Surveillance, 2019, 34(12) :1052-1057.
[2]. Ma Shuai, Li Jinji, Zhao Ming, et al. Research progress on brucellosis [J]. China Animal Quarantine, 2020, 37(7): 73-79.
[3]. Wang Jianying. On the epidemic trend of brucellosis and its control measures [J]. China Livestock and Poultry Seed Industry, 2020, 16(4): 46.< /p>
[4]. Qu Yaojin. Epidemiology, pathogenesis and prevention and control of brucellosis [J]. Veterinary Guide, 2019, (22): 130.
[5]. Corbel MJ. Brucellosis: an Overview. Emerging Infectious Diseases. 1997;3(2):213-221. doi:10.3201/eid0302.970219.
[6]. WHO | Brucellosis – World Health Organization
[7]. Wang Xiangxin, Zhang Qiumei, Wei Xuedong, et al. Effects of different heat treatment methods on milk quality [J]. China Dairy Industry, 2019, 47(4): 20-23.
[8]. Sun Zhiyuan, Chen Dong, Shen Weijun, et al. The pathogenic mechanism, epidemiological characteristics and prevention and control of brucellosis [J]. Chinese Cattle Science, 2020,46(3):42-44.
[9]. Xu Wenjing, Liu Dan, Han Xiaomin, et al. Investigation of aflatoxin contamination in edible vegetable oil in some regions of my country in 2015 [J]. China Journal of Food Hygiene, 2018, 30 (1):63-68.
[10]. Tian Hongyun, Wang Aizhu, Feng Wei, et al. Monitoring results of aflatoxin in commercially available earth-pressed peanut oil and suggestions for supervision [J]. Anhui Agricultural Sciences, 2016, (11):101-102.
[11]. GB 2716-2018. National Food Safety Standard Vegetable Oil
[12]. Cao Xiaoyun, Li Dalin, Xie Jinyao, et al. Investigation on the pollution status of phthalates in spring water of Wutong Mountain in Shenzhen [J]. China Journal of Health Inspection, 2015, 25(16):2803-2806.
[13]. Lou Yiyang, Lou Ge. Determination of heavy metal content in common wild vegetables in Beijing area by inductively coupled plasma mass spectrometry (ICP-MS) [J]. Metrology and Testing Technology, 2020, 47(7):76-79.
[14]. Consumption tips on edible wild vegetables [J]. China Quality and Standards Herald, 2019, (6): 11.
[15]. Guo Shoupeng, Li Jialei, Lv Liang, et al. Study on the edible safety of three kinds of characteristic wild vegetables [J]. Anhui Agricultural Sciences, 2016, 44(36): 145-148.
[16]. Self-planting “natural wild vegetables” turned out to poison the whole family. http:https://www.bjnews.com.cn/news/2013/07/26/275285.html
[17]. Li Guoshu, Xu Chengdong, Yang Haiyan, et al. Determination of main components in three kinds of self-brewed wines [J]. Journal of Chuxiong Normal University, 2019,34(3):107- 113.
[18]. Jin Jiaxing, Cheng Jinsong, Wang Xinglian, et al. Comparative analysis of the quality of homemade wine and commercial wine [J]. Shandong Chemical Industry, 2018, 47(15): 100- 101,105.
[19]. Wang Yuhong, Li Meijuan, Sun Ruilin, et al. Research on methanol content in home-brewed wine [J]. Preservation and Processing, 2018,18(5):107-111.
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