人民网11月6日讯11月4日,江苏省和南京市卫生监督所在山西路市民广场开展“《食品卫生法》宣传周”咨询活动。有关专家提醒市民:日常生活中有些“吃法”对健康存在潜在危害,需多加注意。据省卫生监督所有关专家介绍,市民餐桌上的腌菜、马铃薯、四季豆、白果和豆浆如果煮食不当,都会引发不同程度的食物中毒。霉菜梗及各类腌菜含盐很多,在腌制最初一周内,硝酸盐可转化为有毒的亚硝酸盐,发芽的马铃薯含有毒的龙葵素,未炒熟的四 People’s Network November 6 hearing November 4, Jiangsu Province and Nanjing City Health Authority in Shanxi Road, the public square to carry out “Food Sanitation Law” Publicity Week “advisory activities. Experts remind the public: some daily life ”eat" there is a potential health hazard, need to pay more attention. According to provincial health supervision experts all relevant experts, public dining table pickles, potatoes, green beans, ginkgo and soy milk if improper cooking, will lead to varying degrees of food poisoning. Moldy stems and various kinds of pickles contain much salt, in the first week of pickling, nitrate can be transformed into toxic nitrite, germinated potatoes contain toxic solanine, not fried four