There is a variety of foods in life that can lead to infection due to deterioration.
Meat food – pork: Fresh pork is light red, radiant, meat tight. When the pork changes, the colour becomes darker and darker, and the surface may have slime. Degenerated pork tends to breed such fungus as salmonella, coliformella and yellow grapes. Symptoms of salmonella can cause symptoms such as heat, nausea, vomiting, abdominal pain, diarrhoea; coliform infections can lead to intestinal disease; and venoms from yellow grapes can cause food poisoning, severe vomiting, diarrhoea, etc.
– Beef: spoiled beef loses its original elasticity and smells sour. Botulinum may be contaminated during the transformation of beef. Botulinum is a deadly bacteria that grows and breeds in anaerobic environments, producing botulinum toxins that are one of the most toxic natural substances, leading to severe symptoms of muscle paralysis and respiratory difficulties.
– Chicken: When the chicken changes, the colour changes from light yellow to gray yellow, and the fat may smell halama. Foul chickens are vulnerable to contamination by Bacillus and Salmonella. Bacillus infection is one of the common causes of diarrhoea and symptoms include diarrhoea, abdominal pain, fever and nausea. Seafood – Fish: fresh fish with bright eyes, fresh red gills, flexible meat. A degenerated fish’s eyes will become fuzzy, darkened gills, lax fish. Fish may contain vials of ablution after deterioration. This bacteria causes acute gastrointestinal inflammation and is manifested in abdominal pain, diarrhoea, vomiting and fever. Furthermore, some degenerated deep-sea fish may also contain ammonium, which can be poisoned by consumption, with red faces, headaches, panic attacks, and chest suffocation.
– Shells: such as oysters, scallops, etc., fresh shellshells are closed and the meat is full when opened. Deformed shellfish may produce toxins, such as paralytic shellfish toxins. This is a highly toxic marine biotoxin, which can lead to signs of intoxication in humans, such as loss of mouth, weakness of limbs and respiratory difficulties. Beta degeneratives may also contain a NORI virus that causes gastrointestinal diseases such as vomiting and diarrhoea. Eggs – Eggs: When an egg changes, the yolk spreads easily, the protein gets thinner, and it smells bad. Degenerated eggs may be contaminated with salmonella, which causes symptoms such as heat, vomiting and diarrhoea, and children, the elderly and the less immune are more likely to be seriously affected.
– Duck eggs: Similarly, degenerated duck eggs have similar risk of infection. In particular, some of the pickled duck eggs, if the pickled process is irregular or poorly preserved, can also lead to deterioration, harmful bacteria and disease.
Milk and dairy products – Milk: Normal milk is milk white or yellow and has a lactation. Degenerated milk can produce condensation, sedimentation and odour. Milk spoils and breeds a large number of bacteria, such as Lesterella. Lesterella infection can cause serious diseases such as meningitis and sepsis, especially among pregnant women, newborns and people with low levels of immunity.
– yoghurt: If it is not properly preserved, it can increase bags, layers, etc. This indicates that micro-organisms in yogurt are overgrowing and may contain harmful bacteria, such as fungus and yeast, which can lead to intestinal infections and symptoms such as diarrhoea and abdominal pain.
Cereals – Rice: Rice is perishable in a damp environment and produces aflatoxin. Aflatoxin is a powerful carcinogen that causes serious liver damage. Even small long-term ingestion increases the risk of diseases such as liver cancer.
– Wheat products (e.g. flour, bread): Flour is condensed and molded after the tide, and bread is placed too long to grow. These spoiled grain products contain fungic toxins, which may cause food poisoning after consumption, symptoms such as vomiting, diarrhoeal diseases, and may also affect the human immune system.
Vegetables – Vegetables (e.g. spinach, lettuce): Vegetables decompose and produce a large number of bacteria, such as coliform, Shiga, etc. These bacteria cause intestinal infections, and cause symptoms such as diarrhoea and abdominal pain. Moreover, vegetables are contaminated in the course of their growing, used too many pesticides or are irrigated by sewage, and may contain hazardous substances, which can be harmful to humans if eaten.
– Roots (e.g. potatoes, radish): luminous is produced when the potatoes are luminous or green, and the eating of potatoes with large amounts of luminous is toxic, with symptoms of nausea, vomiting, abdominal pain, diarrhoea, etc. Root vegetables, such as radish, are also vulnerable to bacterial contamination and infection if they are empty and soft.
