Be careful with the technology of processing dirty ducklings

Duck meat of unknown origin, unqualified, inflatable duck for stretched skin, color dyed yellow flesh imported from China can cause immeasurable harm to human health.

Currently, the consumption of poultry in Ho Chi Minh City has increased sharply, however, the market appears to have uncontrolled poultry sources that are being released, spread throughout markets.

According to the HCM City Department of Animal Health, daily consumption of 120,000-130,000 chickens and ducks, mainly from neighboring provinces. In fact, the situation of secretly importing raw unidentified poultry to sell at markets, points of sale is still not controlled.

Consumers are not wary because they trust ducks and chickens in stores or "close their eyes" . It is difficult to control and the choice of easy-to-consume foods is an opportunity for establishments to market poor quality food, not to mention that it could harm consumers' health.

The situation of secretly importing unidentified live poultry to sell at markets, the point of sale is still not controlled.

On February 10, 2015, Room 6, Police for Environmental Crime Prevention and Control (Ministry of Public Security) in collaboration with Market Management Team No. 12 (Hanoi Market Management Department), Sub-Department of Animal Health Hanoi, Thanh Xuan District Police, discovered more than 300 ducks were slaughtered and turned into finished products but without quarantine papers. Although not yet eligible for poultry slaughter, the owner still works normally. In addition, the functional force also found that the facility pumped the slaughtered duck into a round duck body.

Before the duck is turned, the duck staff dipped in the water tank containing the color, only with this operation, the white duck suddenly turned into gold. According to the research, this color product has the name "da nang", see on the box to discover the product is orange yellow, imported from China.

In the Delicious and Healthy Program (VTC14), Dr. Nguyen Phuong Anh, Pham Ngoc Thach University of Medicine, Ho Chi Minh City, said: "The wrongly baked duck has the risk of causing cancer for the body, when grilling meat in High temperature, fat in the melted meat, falling down on the burning fire below will produce toxic toxins, this toxin will stick to the food through smoke. High levels also produce HCA toxins , these two toxins cause cancer if used for a long time. "

How to choose safe roast:

• Fresh chicken, duck and pig meat when fried and roasted, the skin usually has a natural yellow color, pink and white meat, try to taste tough and delicious meat, absorb spices.
• Fresh meat fat is white, not yellow or speckled with red spots, without any unusual odor.
• In contrast, chicken ducks have been rotten or the dead animal has a dark red color because it is not cut, eating uneaten meat, not sweet.The skin and meat are easy to separate, with an unpleasant odor.