巡查当今的饮食业,生猛食的势头正旺,大如酒楼、宾馆,小到餐厅、食档,竞相争辉,品类涉及生、炝、醉、涮烫及咸生、白灼等。余不想妄议生猛食的利弊得失,免扫生猛食爱好者的雅兴。仅就生食、半生食鱼蚧(虾蟹蛤贝统称)、蛇蛙类肉食与某些病患的特定关系,提供一份参考资料。涉及多种生、炝、醉、咸、涮烫、灼等吃法的安全性调查测定方面,在国内尚乏专门研究。因此本文中引述的一些资料,大多采拮于外刊杂志的报道。古云:“前车之覆,后车之鉴”。风行生食的欧洲及日本,已为此付出了代价,也总结出了有益的经验。余在作了些比较后,择要简介。牡蛎、扇贝引起 Inspection of today’s catering industry, the momentum of vigorous food is flourishing, as large as restaurants, small restaurants, food stalls, competing for glory, involving health classes, 炝, drunk, shabu hot and salty, white burning and so on. I do not want to argue the pros and cons of live food gains and losses, to avoid sweeping food lovers Masheng. Only for raw food, half-live food scale (clams and crabs collectively), snake-like meat and some patients with specific relationship between the disease, to provide a reference. Involved in a variety of students, 炝, drunk, salty, shabu hot, burning and other safety measures to eat, there is no special domestic research. Therefore, some of the information quoted in this article, mostly adopted outside the magazine coverage. Ancient cloud: “cover the car in front, learn from the car ”. The popularity of raw food in Europe and Japan has paid the price, but also summed up the useful experience. After I made some comparisons, choose to profile. Oysters, scallops caused